I ate a lot of things that surprised me when I lived in Hong Kong in my mid 20s, often from carts hidden from street view in back alleys or larger street-side stalls known as dai pai dong.

1. Place the short ribs in a large saucepan and add all the poaching liquid ingredients. Bring to the boil on a high heat, then lower to a gentle simmer.

1/4 teaspoon white pepper. 1 clove garlic. Pinch of five-spice seasoning. 1 tablespoon Shaoxing rice wine. 1 tablespoon light soy sauce. 2 tablespoons cornstarch ...