Grilled mullet roe (wuyuzi)

Step 1: Wipe 5 ½ oz dried mullet roe (wuyuzi) with a damp cloth to soften the thin outer membrane, then peel it off with your fingers. (If using 2 tbsp Kaoliang or rice spirit, brush it over the roe instead and leave for 2 minutes, which loosens the membrane the same way.)

Step 2: Heat a dry non-stick frying pan over a medium-low heat for 1 minute; it should feel warm, not smoking.

Step 3: Sear the roe for 1–2 minutes on each side, until the surface turns a deep golden amber, blisters slightly and smells toasty, while the middle still feels soft when pressed. Common mistake: high heat or long cooking; the roe turns hard, dry and bitter.

Step 4: If you like the traditional flamed finish, hold the roe on a long fork over a gas flame for a few seconds per side after brushing with a little spirit, until the edges just char; keep the bottle well away from the flame.

Step 5: Rest the roe for 1 minute, then slice it thinly on the diagonal, about 3 mm thick.

Step 6: Arrange each slice with a slice of 7 oz daikon (white radish) and a piece of 2 stalks garlic leaves (green garlic), adding 1 crisp apple, if using, and eat them together in one bite.

Step 7: Keep unused dried roe tightly wrapped in the fridge for up to 1 month or in the freezer for up to 6 months, and always sear it before eating.