Verna Gao

My stepdad is from the city of Xi’an in Shaanxi Province, central China. Home to a large Muslim community, halal influences shape the cooking there, so dishes using lamb and mutton are a common sight in street-food markets.

A bowl of congee (soft cooked rice in a comforting broth) is a staple in many Asian households, particularly if you’re a little under the weather.

Tofu has been a firm favourite of my family’s since way back, and my Buddhist grandparents would always promote the idea of eating more veggies and beans over meat.