I want to write a thing about Chinese cooking ratios.
1:8 rice to water for Cantonese congee, 1:10/12 for Teochew / Chiu Chow.
Water to egg ratio for steamed egg 1:2.5 for Japanese style, 1:3 for Chinese style
Soy beans to water for diff types of soy milk.
Good thing I have a new project (a Chinese food newsletter I’m hoping to launch before Xmas) to write all this random stuff in my brain