ChineseThe Canonical Dishes
Techniques
715 entries · 557 at full depth
- BRA.01.0003 Kakuni Pork Belly Braised Nagasaki Chinese Influence Nagasaki — derived from Ch
- CH.01.0001 Anhui Stinky Mandarin Fish Huizhou (southern Anhui) —
- CH.01.0002 Chou Gui Yu (臭鳜鱼) — Fermented Mandarin Fish: Anhui's Most Daring Dish· in the writing
- CH.01.0003 Mao Doufu (毛豆腐) — Hairy Tofu: Mold-Ripened Tofu· in the writing
- CH.02.0001 Anhui Wild Mountain Herb Cooking Anhui Province — the Yello
- CH.03.0001 Anhui Wild Herb Cooking — Shan Ye Cai Tradition Anhui Province — Huizhou m
- CH.04.0001 Hui Cai (徽菜) — Anhui Cuisine: Mountain Smoke and Fermented Depth· in the writing
- CH.07.0001 Peking Mutton/Lamb in Sesame Paste (Zhi Ma Jiang Yang Rou / 芝麻酱羊肉) Beijing culinary tradition
- CH.08.0001 Peking Dust (Li Zi Fen) Chestnut Dessert Beijing — the dessert date
- CH.09.0001 Beijing Imperial Court Cuisine — Manchu-Han Banquet Legacy Qing Dynasty Imperial Cour
- CH.100.0001 Cantonese Paper-Wrapped Chicken (Zhi Bao Ji) Guangdong Province
- CH.10.0001 Peking Duck Second Service — Duck Congee and Stir-Fried Bones Beijing imperial court cui
- CH.101.0001 Steamed Egg Custard (Zheng Shui Dan / 蒸水蛋) Guangdong Province — Canto
- CH.102.0001 Cantonese Steamed Egg Custard (Zheng Shui Dan) Guangdong Province — silke
- CH.102.0002 Cantonese Steamed Scallop with Glass Noodles Guangdong/Hong Kong — a re
- CH.102.0003 Cantonese Steamed Spare Ribs with Taro (Yu Tou Zheng Pai Gu) Guangdong Province — steam
- CH.104.0001 Cantonese Stir-Fried Beef with Ginger and Scallion (Jiang Cong Chao Niurou) Guangdong Province
- CH.105.0001 Cantonese Typhoon Shelter Crab Aberdeen Typhoon Shelter,
- CH.106.0001 Cantonese Superior Stock (Shang Tang) — The Foundation Guangdong Province
- CH.107.0001 Cantonese Tong Sui — Sweet Soup Traditions Guangdong Province
- CH.108.0001 Radish Cake — Turnip Cake Protocol for Service (蘿蔔糕上桌礼仪) Guangdong and Hong Kong —
- CH.109.0001 Guangdong Snake Cuisine (She Rou / 蛇肉) Guangdong Province — Canto
- CH.110.0001 Cantonese Stir-Fried Water Spinach with Fermented Tofu (Fu Ru Tong Cai) Guangdong Province
- CH.11.0001 Beijing Duck — Third Service (Duck Soup and Congee) Beijing — Peking duck cere
- CH.111.0001 Bai Zhuo (白灼) — White Scalding: Cantonese Poaching and Hot Oil Finish· in the writing
- CH.111.0007 White Cut Chicken (白切鸡 Bai Qie Ji) — The Cantonese Poaching Standard· in the writing
- CH.112.0001 Cantonese Crispy Pig (Ru Zhu / 乳猪) Guangdong Province — ancie
- CH.114.0001 Gansu La Tiao (辣条 — Spicy Gluten Strips) Luohe, Henan Province — 19
- CH.115.0001 Dai Ethnic Cuisine — Lemongrass and Wild Herbs (傣族香料料理) Xishuangbanna, Yunnan Prov
- CH.116.0001 Pork Hash — Hawaiian-Chinese Dim Sum Chinese-Hawaiian
- CH.117.0001 Dongbei Cold Dish Traditions Northeast China (Heilongji
- CH.118.0001 Dongbei Guo Bao Rou (锅包肉 — Crispy Sweet Sour Pork) Harbin, Heilongjiang Provi
- CH.119.0001 Dongbei Sauerkraut (Suan Cai) Pork Heilongjiang/Jilin/Liaonin
- CH.120.0001 Dongbei Pork and Sauerkraut Stew (Suan Cai Bai Rou / 酸菜白肉) Heilongjiang, Jilin, Liaon
- CH.12.0001 Zhajiangmian — Beijing Fermented Sauce Noodles (炸酱面) Beijing — influenced by Sh
- CH.121.0001 Northern Chinese Braised Lamb (Hong Men Yang Rou) — Dongbei Style Dongbei and Inner Mongolia
- CH.122.0001 Dongbei Three Fresh Stew (Dong Bei Da Guo Cai / 东北大锅菜) Heilongjiang, Jilin, Liaon
- CH.123.0001 Dongbei Di San Xian (地三鲜 — Three Fresh Treasures) Dongbei region — Heilongji
- CH.124.0001 Dongbei Pork and Sauerkraut Hotpot (Suan Cai Bai Rou Huo Guo) Northeast China — Heilongj
- CH.125.0001 Eight Treasure Congee (La Ba Zhou) Buddhist temples of China
- CH.128.0001 Chinese New Year Eve Reunion Dinner (Nian Ye Fan) Pan-Chinese — the New Year
- CH.129.0001 Mid-Autumn Festival Mooncake Traditions Tang Dynasty China — the t
- CH.130.0001 Ba Bao Fan (八宝饭) — Eight Treasure Glutinous Rice: New Year Dessert· in the writing
- CH.130.0002 Tang Yuan (汤圆) — Glutinous Rice Balls: Lantern Festival Tradition· in the writing
- CH.13.0001 Beijing Zha Jiang Mian — Fermented Bean Paste Noodles Beijing
- CH.132.0001 Chinese Glutinous Rice Cake (Nian Gao) New Year Pan-Chinese — nian gao is
- CH.132.0002 Qingming Festival Qing Tuan Jiangnan region (Shanghai,
- CH.133.0001 Dragon Boat Festival Zong Zi Commemorating poet Qu Yuan
- CH.135.0001 Chinese New Year Whole Chicken (Ji) Ritual Pan-Chinese — the whole ch
- CH.136.0001 MANAPUA Hawaiian
- CH.137.0001 Chinkiang Vinegar (镇江醋 Zhenjiang Hei Cu) — The Black Vinegar of Jiangsu· in the writing
- CH.138.0001 Chinese Flavour Bridges — Cross-Cuisine Connections (中餐风味桥) Conceptual framework — foo
- CH.139.0001 Aromatic Trinity — Ginger, Scallion, Garlic (姜葱蒜 Jiang Cong Suan)· in the writing
- CH.139.0002 The Five Flavors (五味 Wu Wei) — Sour, Sweet, Bitter, Spicy, Salty· in the writing
- CH.139.0003 Xian (鲜) — Chinese Umami: The Fifth Taste and MSG History· in the writing
- CH.140.0001 Chinese Rice — Indica vs Japonica and Regional Preferences· in the writing
- CH.14.0001 Jian Bing — Beijing Crêpe (煎饼果子) Beijing and Northern China
- CH.141.0001 Chinese Flavour Profiles — Ma La vs Wei Xian vs Xian Xiang Spectrum China — national culinary
- CH.142.0001 Chinese Flavour Profile (Wei Xing) Taxonomy Chengdu, Sichuan — the cod
- CH.143.0001 Chinese Sesame Paste vs Tahini — The Distinction Pan-Chinese — deeply roast
- CH.143.0002 Chinese Soy Sauce Varieties and Applications Pan-Chinese — soy sauce pr
- CH.144.0001 Chinese Vinegar (Cu) Varieties and Culinary Use Pan-Chinese — vinegar prod
- CH.145.0001 Chinese Thousand-Year Egg Production — Alkaline Transformation China — Ming Dynasty origi
- CH.146.0001 Chinese Starch Thickening — Gou Qian Science Universal Chinese culinary
- CH.148.0001 Fujian Fo Tiao Qiang (Buddha Jumps Over the Wall) Fuzhou, Fujian Province —
- CH.149.0001 Chinese Zao (Fermented Wine Lees) Cooking Framework Fujian Province — the zao
- CH.150.0001 Fujian Braised Pork with Fermented Red Rice (Red Wine Pork) Fujian Province
- CH.15.0001 Imperial Mock Duck (Su Ya / 素鸭) Chinese Buddhist culinary
- CH.151.0001 Fujian Red Wine Lees Chicken (Hong Zao Ji) Fuzhou, Fujian Province
- CH.152.0001 Fujianese Oyster Vermicelli Minced Pork (Fuzhounese Mian Xian / 福州线面) Fuzhou, Fujian Province
- CH.153.0001 Fuzhou Fish Ball Soup (Fu Zhou Yu Wan / 福州鱼丸) Fuzhou, Fujian Province
- CH.154.0001 Oyster Omelette (O-A Chian / 蚵仔煎) — Fujianese-Taiwanese Street Classic· in the writing
- CH.155.0001 Fujian Buddha Jumps Over the Wall (Fo Tiao Qiang) — Imperial Banquet Soup Fuzhou, Fujian Province
- CH.156.0001 Rice Wine Lees (Jiu Zao / 酒糟) Cooking Fujian Province — particul
- CH.157.0001 Fujianese Oyster Vermicelli (Mian Xian) Fujian Province / Tainan,
- CH.157.0002 Hokkien Mee (福建面) — Stock-Braised Noodles of the Fujianese Diaspora· in the writing
- CH.158.0001 Popiah (薄饼) — Fujian-Teochew Fresh Spring Roll· in the writing
- CH.160.0001 Fujian Peanut Soup (Hua Sheng Tang / 花生汤) Fujian Province — particul
- CH.16.0001 Buddhist Temple Cuisine (Si Miao Cai / 寺庙菜) Ancient Chinese Buddhist t
- CH.161.0001 Fujian Peanut Soup (Hua Sheng Tang) — Smooth Nut Comfort Fujian Province
- CH.162.0001 Fujian Oyster Omelette (Hai Li Jian) Fujian Province and Taiwan
- CH.164.0001 Bak Kut Teh (肉骨茶) — Hokkien Peppery Pork Rib Soup· in the writing
- CH.164.0002 Buddha Jumps Over the Wall (佛跳墙 Fo Tiao Qiang) — Fujian Supreme Stock· in the writing
- CH.165.0001 Lanzhou Beef Noodle Soup (Lanzhou La Mian / 兰州拉面) Lanzhou, Gansu Province —
- CH.166.0001 Buddha's Delight (Luohan Zhai — 罗汉斋) Chinese Buddhist monastery
- CH.166.0002 Cantonese Roast Duck (广式烧鸭) Guangdong Province, China
- CH.166.0003 Char Siu Guangdong province (Canton
- CH.166.0004 Char Siu (Cantonese Barbecue Pork) Guangdong (Canton) Provinc
- CH.166.0005 Chongqing Chicken (La Zi Ji — 辣子鸡) Chongqing municipality / S
- CH.166.0006 Chow Mein China, Cantonese cooking t
- CH.166.0007 Congee China, documented from the
- CH.166.0008 Dan Dan Noodles Chengdu and Zigong, Sichua
- CH.166.0009 Dan Dan Noodles (Sichuan Street Classic) Chengdu, Sichuan Province,
- CH.166.0012 Egg Fried Rice (扬州炒饭 — Yangzhou Style) Yangzhou, Jiangsu Province
- CH.166.0013 Fried Rice China. Fried rice appears
- CH.166.0014 General Tso's Chicken Chinese-American cuisine,
- CH.166.0015 Hot and Sour Soup Northern China (Sichuan an
- CH.166.0016 Kung Pao Chicken Sichuan province, China. N
- CH.166.0018 Mapo Eggplant Sichuan province, China. M
- CH.166.0019 Mapo Tofu Chengdu, Sichuan province.
- CH.166.0021 Peking Duck Beijing, China. Peking Duc
- CH.166.0024 Scallion Pancakes Northern China and Taiwan.
- CH.166.0025 Sichuan Hot Pot Chongqing and Sichuan prov
- CH.166.0026 Spring Rolls Fujian province, China. Th
- CH.166.0027 Steamed Sea Bass with Ginger and Scallion (清蒸鱼) Guangdong (Canton), Southe
- CH.166.0028 Sweet and Sour Pork Guangdong province, Canton
- CH.166.0031 Wonton Noodle Soup (Cantonese) Guangdong (Canton), China;
- CH.166.0032 Wonton Soup Canton (Guangzhou), Guangd
- CH.166.0033 Xiao Long Bao Shanghai, Jiangnan region.
- CH.166.0035 Zha Jiang Mian (炸酱面 — Beijing Noodles with Meat Sauce) Beijing, China — tradition
- CH.167.0001 Guangxi Zhuang Sticky Rice Traditions Guangxi Zhuang Autonomous
- CH.168.0001 Guangxi Black Glutinous Rice Cake (Zi Mi Ba) Guangxi Province — Zhuang
- CH.169.0001 Guangxi Zhuang Minority Steamed Stuffed Tofu (Niangdoufu) Hakka tradition; widesprea
- CH.170.0001 Guangxi Liuzhou Snail Noodles (Luo Si Fen) Liuzhou, Guangxi Zhuang Au
- CH.170.0002 Guilin Rice Noodles Guilin, Guangxi Zhuang Aut
- CH.17.0001 Sichuan Buddhist Noodle (Zhai Mian) — Vegetarian Street Noodles Chengdu, Sichuan Province
- CH.171.0001 Guangxi Guilin Rice Noodles (Guilin Mi Fen) — Broth and Toppings Guilin, Guangxi Province
- CH.172.0001 Guilin Rice Noodles (Guilin Mi Fen / 桂林米粉) Guilin, Guangxi Province
- CH.173.0001 Guizhou Spicy and Sour Noodles (Huaxi Niu Rou Fen) Guizhou Province — Huaxi D
- CH.174.0001 Guizhou Kaili Sour Soup (Kaili Suan Tang) Tradition Kaili, Guizhou Province —
- CH.175.0001 Hainanese Chicken Rice — Singapore-Chinese Classic Hainanese diaspora — Singa
- CH.177.0001 Hakka Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou) Hakka communities (Meizhou
- CH.178.0001 Hakka Salt-Cured Pork Belly (Mei Zhou Yan Jian Rou / 梅州盐焗肉) Meizhou, Guangdong Provinc
- CH.180.0001 Hakka Salt-Baked Chicken Hakka communities of Guang
- CH.18.0001 Buddhist Vegetarian Cuisine — Mock Meat Traditions Chinese Buddhist temple tr
- CH.181.0001 Hakka Steamed Pork with Preserved Vegetables (Mei Cai Kou Rou / 梅菜扣肉) Meizhou, Guangdong Provinc
- CH.182.0001 Hakka Stuffed Tofu (Niang Dou Fu / 酿豆腐) Meizhou and Huizhou, Guang
- CH.183.0001 Hakka Stuffed Tofu (Niang Dou Fu) Hakka communities — legend
- CH.184.0001 Hakka Abacus Beads (Suan Pan Zi / 算盘子) Meizhou, Guangdong Provinc
- CH.185.0001 Chinese Braised Beef Brisket — Hong Kong Style (清湯腩) Hong Kong — Cantonese brai
- CH.186.0001 Cantonese Beef Brisket Curry (Ka Li Niu Nan / 咖喱牛腩) Hong Kong — South Asian-in
- CH.187.0001 Beef Offal Noodle Soup — Hong Kong Style (牛雜湯麵) Hong Kong — influenced by
- CH.188.0001 Chinese XO Sauce — Components and Use (XO酱) Hong Kong — 1980s innovati
- CH.189.0001 Egg Tart Variants — Hong Kong vs Macau (蛋挞) Hong Kong (British influen
- CH.190.0001 Cantonese Cha Chaan Teng Culture (茶餐厅文化) Hong Kong — 1950s developm
- CH.19.0001 Chinese Buddhist Vegetarian Stock (Su Gao Tang) Chinese Buddhist temple co
- CH.191.0001 Wuhan Hot and Dry Noodles (Re Gan Mian) — Sesame Paste Mastery Wuhan, Hubei Province
- CH.192.0001 Lotus Root Pork Rib Soup Hubei Province — the 'prov
- CH.193.0001 Wuhan Hot Dry Noodles (Re Gan Mian / 热干面) Wuhan, Hubei Province
- CH.194.0001 Wuhan Hot Dry Noodles Wuhan, Hubei Province — th
- CH.195.0001 Hubei Yellow Crane Tower Cuisine Framework Hubei Province — the ancie
- CH.196.0001 Steamed Wuchang Fish Wuhan, Hubei — celebrated
- CH.197.0001 Hui Muslim Beef Noodles (Lanzhou La Mian) Lanzhou, Gansu Province —
- CH.200.0001 Hunan Dry-Fried Chili with Garlic (Hu Nan Xiao Chao Qing Jiao) Hunan Province
- CH.20.0001 Zhongshan Pineapple Bun (Bo Lo Bao) Variations Hong Kong — the bakery bun
- CH.201.0001 Hunan Dry-Pot Cauliflower (Gan Guo Hua Cai) Hunan Province
- CH.202.0001 Chou Doufu (臭豆腐) — Stinky Tofu: The Hunan Street Ferment· in the writing
- CH.202.0002 Hunan Smoked Pork (腊肉 La Rou) — Wind-Dried and Smoke-Cured Tradition· in the writing
- CH.204.0001 Xiang Cuisine (湘菜) — Hunan: The Spiciest of the Eight Great Cuisines· in the writing
- CH.205.0001 Hunan Mi Fen — Changsha Rice Noodles (长沙米粉) Changsha, Hunan Province
- CH.206.0001 Hunan Spicy Crayfish (Xiao Long Xia) Hunan Province — spicy cra
- CH.208.0001 Hunan Steamed Fish Head with Duo Jiao Chili Hunan Province
- CH.209.0001 Steamed Fish Head with Chopped Chili (Duo Jiao Yu Tou) Hunan Province — one of th
- CH.210.0001 Duo Jiao Yu Tou (剁椒鱼头) — Steamed Fish Head with Chopped Chilli· in the writing
- CH.21.0001 Cantonese Char Siu Bao — Steamed vs Baked Science Guangdong Province — both
- CH.21.0002 Cantonese Egg Tart (Dan Tat) Hong Kong — influenced by
- CH.21.0003 Cantonese Pineapple Bun (Bo Lo Bao) Hong Kong — created in the
- CH.212.0001 Manchu Han Imperial Feast (Man Han Quan Xi) — Components Qing Dynasty Imperial Cour
- CH.213.0001 Chinese Bird's Nest Soup (Yan Wo) Southern China and Southea
- CH.214.0001 Chinese Imperial Court Cuisine Overview (Gong Ting Cai) Beijing — the Qing Dynasty
- CH.216.0001 Manchu-Han Imperial Feast (满汉全席) — The Legendary Court Banquet· in the writing
- CH.217.0001 Beggar's Chicken (Jiao Hua Ji / 叫化鸡) Hangzhou, Zhejiang Provinc
- CH.218.0001 Sheng Jian Bao (生煎包) — Shanghai Pan-Fried Soup Bun· in the writing
- CH.219.0001 Jiangnan Chrysanthemum Fire Pot (Ju Hua Guo / 菊花锅) Suzhou and Hangzhou, Jiang
- CH.220.0001 Osmanthus Wine Jelly (Gui Hua Dong / 桂花冻) Hangzhou and Suzhou, Jiang
- CH.22.0002 Cantonese Char Siu Variations and Cuts Guangdong Province — the c
- CH.221.0001 Tangyuan (汤圆 — Sweet Glutinous Rice Balls in Soup) Jiangnan region — now a na
- CH.222.0001 Cong You Mian (葱油面) — Shanghai Scallion Oil Noodles· in the writing
- CH.223.0001 Da Zha Xie (大闸蟹) — Hairy Crab Eating Ritual: Seasonal Ceremony· in the writing
- CH.223.0003 Drunken Chicken (醉鸡 Zui Ji) — Shaoxing Wine Cold Poaching· in the writing
- CH.223.0004 Steamed Glutinous Rice with Pork and Mushrooms (珍珠丸子 Zhen Zhu Wan Zi)· in the writing
- CH.224.0001 Taihu Lake Crab Season Protocol (太湖蟹季节) Jiangnan — Yangcheng Lake,
- CH.226.0001 Lotus Root with Sticky Rice (Lian Ou Tian Fen / 莲藕甜粉) Jiangnan — Hangzhou and La
- CH.227.0001 Dongpo Rou (东坡肉) — The Three-Hour Pork Belly Braise· in the writing
- CH.227.0002 Hung Shao (红烧) — Red Braising: The Architecture of the Master Braise· in the writing
- CH.227.0003 Lion's Head Meatball (狮子头 Shi Zi Tou) — Jiangnan Giant Meatball· in the writing
- CH.228.0001 Jiangsu Wuxi Spareribs (Wu Xi Pao Gu) Wuxi, Jiangsu Province — W
- CH.229.0001 Suzhou Sweet and Sour Mandarin Fish (Song Shu Gui Yu) Suzhou, Jiangsu Province
- CH.230.0001 Squirrel-Shaped Mandarin Fish (松鼠鳜鱼 Song Shu Gui Yu) — Deep-Fried Showpiece· in the writing
- CH.230.0002 Yangzhou Fried Rice (扬州炒饭) — The Rice-Frying Standard· in the writing
- CH.232.0001 Chinese Artisan Vinegar Production (Zhenjiang Hengshun / 镇江恒顺醋) Zhenjiang, Jiangsu Provinc
- CH.233.0001 Nanjing Salted Duck (南京盐水鸭 Nanjing Yan Shui Ya) — Cold-Method Cure· in the writing
- CH.235.0001 Jiangsu Yangzhou Fried Rice (Yang Zhou Chao Fan) Yangzhou, Jiangsu Province
- CH.236.0001 Jiangsu Yangcheng Lake Hairy Crab Ceremony Yangcheng Lake, Jiangsu Pr
- CH.238.0001 Jiangxi Gan Cuisine Braised Pork Jiangxi Province — Gan cui
- CH.239.0001 Jiangxi Rice Wine Lees Cooking Jiangxi Province — traditi
- CH.24.0001 Stir-Fried Beef with Ginger and Spring Onion (Jiang Cong Chao Niu He / 姜葱炒牛河) Guangdong Province — Canto
- CH.241.0002 Red Date and Longan Sweet Soup Cantonese/pan-Chinese — am
- CH.242.0001 Chinese Medicinal Food (Yao Shan) — Eight Treasures Congee China — national tradition
- CH.243.0001 Chinese Medicinal Food Theory (Yao Shan) Ancient Chinese medical tr
- CH.244.0001 Miao (Hmong) Sour Soup (Suantang) Culture Guizhou Province — the Mia
- CH.245.0001 Miao Ethnic Cuisine — Sour Soup (Miao Zu Suan Tang / 苗族酸汤) Guizhou Province — Miao et
- CH.246.0001 Inner Mongolian Shou Ba Rou Mongolian grasslands — one
- CH.248.0001 Chinese Baijiu and Food Pairing Philosophy China — national tradition
- CH.249.0001 Chinese Sugar Art (Chuī Tang Ren) — Blown Sugar Figures China — Song Dynasty origi
- CH.250.0001 Chinese Braised Beef Tendon Pan-Chinese — braised tend
- CH.252.0001 Chinese Sesame Flatbread (Shao Bing) Northern/Central China — s
- CH.253.0001 Soy Milk and You Tiao — Chinese Breakfast Pair (豆浆油条) National Chinese — ancient
- CH.254.0001 Chinese New Year Reunion Dinner (Nian Ye Fan) — Menu Architecture China — national tradition
- CH.255.0001 Chinese Longevity Noodles (Chang Shou Mian) — Birthday Ritual China — national tradition
- CH.257.0001 Chinese Cold Dish (Liang Cai) Composition Pan-Chinese banquet tradit
- CH.258.0001 Chinese Cold Cuts Platter (Leng Pan / 冷盘) Ancient Chinese banquet tr
- CH.259.0001 Cold-Stirred Cucumber with Garlic (Pai Huang Gua) Northern China origin; now
- CH.260.0001 Chinese Crispy Chilli Oil — Homemade Varieties Sichuan Province origin; n
- CH.26.0001 Cantonese Abalone Braising Guangdong Province — abalo
- CH.26.0002 Cantonese Braised Duck with Taro (Xiang Yu Men Ya) Guangdong Province — taro
- CH.26.0003 Cantonese Braised Peanuts (Lou Hua Sheng) Guangdong Province — brais
- CH.26.0004 Cantonese Turnip (Daikon) Braised Beef Brisket (Lo Bak Ngau Lam) Guangdong/Hong Kong — lo b
- CH.261.0001 Chinese Soy Sauce — Varieties and Culinary Roles China — nationally produce
- CH.262.0001 Red Bean Paste (Dou Sha) Production Pan-Chinese — red bean pas
- CH.263.0001 Chinese Congee (Zhou) Regional Variations Universal across China — f
- CH.264.0001 Chinese Congee Toppings — A Taxonomy National Chinese — each re
- CH.265.0001 Chinese Congee Rice Ratio Science Pan-Chinese — the debate o
- CH.266.0001 Chinese Fried Tofu Puffs (You Dou Fu) Pan-Chinese — fried tofu i
- CH.267.0001 Chinese Almond Tofu (Xing Ren Dou Fu) Pan-Chinese — almond tofu
- CH.268.0001 Chinese Whole Fish Presentation (Shang Yu / 上鱼礼仪) National Chinese — ancient
- CH.27.0001 Congee with Century Egg and Salted Pork (Pi Dan Shou Rou Zhou / 皮蛋瘦肉粥) Hong Kong and Guangdong —
- CH.271.0001 Chinese Chili Oil Eggs (Hong You Bao Dan) Pan-Chinese — the bao dan
- CH.272.0001 Chinese Fermented Tofu (Dou Fu Ru) Varieties Pan-Chinese — dou fu ru is
- CH.272.0002 Chinese Sweet Fermented Rice (Jiu Niang) Jiangnan region — jiu nian
- CH.273.0001 Chinese Fermented Black Bean (Dou Chi) — Production and Applications China — national productio
- CH.275.0001 Chinese Pickled Vegetables Overview (Pao Cai Taxonomy / 泡菜分类) National Chinese — ancient
- CH.276.0001 Qingming Festival Foods (清明节食物) Yangtze Delta region — Jia
- CH.277.0001 Chinese New Year Eve Dinner (Nian Ye Fan / 年夜饭) Ancient Chinese tradition
- CH.278.0001 Chinese Osmanthus Jelly (Gui Hua Gao) — Floral Dessert China — Hangzhou, Guilin,
- CH.279.0001 Chinese Wood Ear Mushroom — Applications (Mu Er / 木耳) Pan-Asian — particularly p
- CH.280.0001 Chinese Hot Pot (Huo Guo) Culture Ancient Chinese origin — d
- CH.28.0001 Cantonese Cha Chaan Teng Culture Hong Kong 1950s–60s — the
- CH.281.0001 Chinese Hot Pot Equipment — Types and Selection (火锅器具) National Chinese — regiona
- CH.284.0002 Chinese Zhitiaoer (Stretched Noodles) — La Mian Physics Gansu/Shaanxi — the Silk R
- CH.287.0001 Chinese Thousand-Layer Pancake (Qian Ceng Bing) Pan-Chinese — layered panc
- CH.289.0001 Chinese Tiger Skin Peppers (Hu Pi Jian Jiao / 虎皮尖椒) National Chinese — particu
- CH.29.0001 Cantonese Suckling Pig (Kao Ru Zhu) Roast Tradition Guangdong Province — cerem
- CH.291.0001 Chinese Cold Jellyfish Salad (Liang Ban Hai Zhe / 凉拌海蜇) Coastal China — Cantonese,
- CH.293.0001 Chinese Cold Sesame Noodles Overview (Ma Jiang Mian Taxonomy / 麻酱面) Multiple Chinese regions —
- CH.295.0001 Chinese Hot and Sour Soup (Suan La Tang) Northern/Central China — t
- CH.296.0001 Chinese Five Spice Composition and Use Pan-Chinese — the exact co
- CH.296.0002 Five-Spice Powder — The Blend and Its Logic (五香粉) Ancient Chinese — predates
- CH.297.0001 Chinese Five-Spice — Blend Science and Regional Variation China — national tradition
- CH.298.0001 Chinese Stir-Fried Tomatoes and Eggs (Xi Hong Shi Chao Ji Dan) Pan-Chinese — one of the m
- CH.299.0001 Chinese Stock Framework (Tang / 汤) — Types and Hierarchy National Chinese technique
- CH.300.0001 Northern Chinese Lamb Skewers (Yang Rou Chuan) — Street Grill Tradition Xinjiang origin; now natio
- CH.30.0001 Cantonese Walnut Shrimp (He Tao Xia) — Honey Walnut Glaze Hong Kong origin; populari
- CH.301.0001 Douhua (豆花 — Silken Tofu Pudding) National — sweet in south,
- CH.304.0001 Chinese Pressed Tofu (Dou Gan) — Texture Manipulation China — national ingredien
- CH.306.0001 Biang Biang Mian (biángbiáng面) — Shaanxi Belt Noodles· in the writing
- CH.306.0003 He Fen (河粉) — Fresh Wide Rice Noodles: Cantonese Ho Fun· in the writing
- CH.307.0001 Shaobing — Sesame Flatbread (烧饼) Northern China — particula
- CH.308.0001 Mongolian Hot Pot (Shuan Yang Rou / 涮羊肉) Beijing and Inner Mongolia
- CH.309.0001 Northern Chinese Flatbread (Shao Bing) — Sesame and Layered Varieties Northern China — Beijing,
- CH.309.0002 Northern Chinese Stuffed Flatbread (Xian Bing) — Pan-Fried Filled Bread Northern China — Beijing,
- CH.310.0001 Chinese Hot and Sour Soup (Suan La Tang) — Northern Style Northern China — Beijing,
- CH.31.0001 Chinese Sweet and Sour Pork (Gu Lao Rou) — Cantonese Version Guangdong Province
- CH.311.0001 Hand-Pulled Lamb (Shou Zhua Yang Rou / 手抓羊肉) Inner Mongolia and norther
- CH.312.0001 Scallion Pancakes — Cong You Bing Advanced (葱油饼精进) Northern China — Shandong
- CH.313.0001 Chinese Preserved Egg (Pi Dan) Making Hunan Province — legend da
- CH.314.0001 Chinese Lap Mei (Preserved Winter Meats) Guangdong/Cantonese tradit
- CH.315.0003 Douchi (豆豉) — Fermented Black Beans: Production and Use· in the writing
- CH.315.0004 Doufu Ru (腐乳) — Fermented Bean Curd: Red and White Varieties· in the writing
- CH.315.0005 Jin Hua Ham (金华火腿) — China's Premier Cured Ham· in the writing
- CH.315.0007 Mei Cai (梅菜) — Shaoxing Preserved Mustard Greens: The Umami Amplifier· in the writing
- CH.315.0010 Shaoxing Rice Wine (绍兴黄酒) — Production, Grades, and Culinary Use· in the writing
- CH.315.0012 Suan Cai (酸菜) — Northern Chinese Fermented Cabbage: The Cold-Climate Preserve· in the writing
- CH.316.0001 Chinese Soy Milk and Tofu — The Bean-to-Curd Process· in the writing
- CH.317.0001 Cold Skin Noodles — Liangpi (凉皮) Shaanxi Province — Xi'an a
- CH.318.0001 Shaanxi Roujiamo (Chinese Burger) Xi'an, Shaanxi Province —
- CH.32.0001 Chinese Clay Pot Rice (Bao Zai Fan) Guangdong Province
- CH.321.0001 Shaanxi Biang Biang Noodles (Biang Biang Mian) Xi'an, Shaanxi Province —
- CH.322.0001 Shaanxi Yang Rou Pao Mo (Lamb and Bread Soup) Xi'an, Shaanxi — a Silk Ro
- CH.323.0001 Shandong Braised Chicken with Chestnuts (Li Zi Shao Ji) Shandong Province
- CH.324.0001 Shandong Braised Abalone Mushroom (Jiu Zhuan Bao Gu) Shandong — a modern develo
- CH.324.0002 Shandong Braised Intestine (Jiu Zhuan Da Chang) Ji'nan, Shandong Province
- CH.324.0004 Shandong Onion-Braised Sea Cucumber (Cong Shao Hai Shen) Shandong Province — consid
- CH.325.0001 Shandong Pan-Fried Mantou (Liang Mian Huang Mantou / 两面黄馒头) Shandong and northern Chin
- CH.326.0001 Tian Mian Jiang (甜面酱) — Sweet Bean Paste: Beijing's Essential Condiment· in the writing
- CH.327.0001 Shandong Sweet and Sour Yellow River Carp Yellow River region, Shand
- CH.329.0001 Shandong Sea Cucumber Roe Braise (Cong Shao Hai Shen — Lu Cai / 葱烧海参鲁菜版) Shandong Province — Lu Cui
- CH.33.0001 Cantonese Silken Tofu with Century Egg Guangdong Province — a ubi
- CH.33.0002 Chinese Jellyfish and Shredded Chicken Cold Dish Guangdong Province — doubl
- CH.33.0003 Chinese Jellyfish Cold Dish Guangdong Province — jelly
- CH.331.0001 Zha Jiang Mian (炸酱面) — Beijing Noodles with Fermented Bean Meat Sauce· in the writing
- CH.332.0001 Shandong Congee (Xiao Mi Zhou) — Millet Porridge Tradition Northern China — Shandong,
- CH.333.0001 Shandong Braised Pork Intestines (Jiu Zhuan Da Chang) Jinan, Shandong Province
- CH.334.0001 Shandong Braised Pork Knuckle (Tian Ti Shao Zhu Shou) Shandong Province
- CH.335.0001 Baozi (包子) — Steamed Filled Bun: Northern and Southern Traditions· in the writing
- CH.335.0002 Cong You Bing (葱油饼) — Scallion Pancake: The Laminated Flatbread· in the writing
- CH.335.0003 Hua Juan (花卷) — Scallion and Sesame Flower Rolls· in the writing
- CH.335.0005 Mantou (馒头) — Plain Steamed Bun: The Northern Staple· in the writing
- CH.335.0006 Peking Duck Pancakes (春饼 Chun Bing) — The Thin Wheat Wrapper· in the writing
- CH.335.0007 You Tiao (油条) — Chinese Crullers: The Breakfast Tradition· in the writing
- CH.336.0001 Lu Cuisine (鲁菜) — Shandong: The Oldest of the Eight Great Cuisines· in the writing
- CH.337.0001 Lu Cuisine Clear Stock (清汤 Qing Tang) — Superior Shandong Stock· in the writing
- CH.339.0001 Shandong Stuffed Lotus Root (Jiao Hua Lian Ou / 蛟花莲藕) Shandong Province
- CH.340.0001 Braised Yellow River Carp (醋熘鱼) — Sweet-Vinegar Shandong Fish· in the writing
- CH.340.0002 Cong Shao Hai Shen (葱烧海参) — Scallion-Braised Sea Cucumber· in the writing
- CH.340.0003 Hot and Sour Soup (酸辣汤 Suan La Tang) — Northern Chinese Vinegar Broth· in the writing
- CH.34.0001 Cantonese Poached Silken Tofu with Soy Dressing Guangdong Province
- CH.342.0001 Shanghai Smoked Fish (Xun Yu / 熏鱼) Shanghai — Jiangnan New Ye
- CH.343.0001 Shanghainese Four Joy Meatballs (Si Xi Wan Zi) Shanghai/Jiangnan — si xi
- CH.343.0002 Shanghainese Lion's Head Meatballs (Shi Zi Tou) Yangzhou/Jiangnan — lion's
- CH.343.0003 Shanghainese Red Braised Pork Belly Shanghai/Jiangnan — the sw
- CH.345.0001 Braised Glutinous Rice Pork (Bao Fan / 八宝饭 Variation) Jiangnan — Shanghai and Ha
- CH.346.0001 Shanghainese Scallion Oil Noodles (Cong You Ban Mian) Shanghai — possibly the mo
- CH.347.0001 Shanghainese Pan-Fried Pork Chop (Gu Lao Rou) Shanghai — the Shanghai ve
- CH.347.0002 Shanghainese Shengjian Bao Shanghai — the quintessent
- CH.348.0001 Chinese Drunken Prawns (Zui Xia) Jiangnan/Shanghai — the dr
- CH.350.0001 Shanghai Nian Gao (年糕 — New Year Rice Cake) Jiangnan region — Shanghai
- CH.35.0001 Cantonese Congee with Century Egg and Pork Guangdong/Hong Kong — the
- CH.351.0001 Shanghainese Crab Roe (Cheng Xie) Cuisine Jiangnan/Shanghai — hairy
- CH.352.0001 Shanghainese Smoked Fish (Xun Yu) Shanghai/Jiangnan — a fixt
- CH.352.0002 Shanghainese Smoked Quail Eggs (Xun Chun Dan) Shanghai — the smoked egg
- CH.354.0001 Shanghai Pan-Fried Pork Buns — Sheng Jian Bao Advanced (生煎包精进) Shanghai — early 20th cent
- CH.355.0001 Shanghai Drunken Hairy Crab (Zui Xie) — Rice Wine Preservation Shanghai — autumn seasonal
- CH.357.0001 Scallion Oil Noodles (Cong You Mian / 葱油面) Shanghai — Jiangnan culina
- CH.358.0001 Shanghai Three Cup Chicken (San Bei Ji) via Taiwanese Influence Jiangxi origin; popularise
- CH.359.0001 Shanxi Aged Vinegar — Craft and Culinary Use Shanxi Province, Northern
- CH.360.0001 Shanxi Sliced Noodles — Dao Xiao Mian (刀削面) Shanxi Province — traditio
- CH.36.0001 Cantonese Jook (White Congee) — The Plain Version as Benchmark Guangdong Province
- CH.362.0001 Shanxi Fen Jiu Vinegar Culture (山西醋文化) Shanxi Province — particul
- CH.363.0001 Shanxi Pork with Vinegar (Cu Liu Li Ji) — Shanxi Vinegar Application Shanxi Province
- CH.364.0001 Sichuan Mashed Aubergine with Sesame (Bang Bang Qie Zi / 棒棒茄子) Sichuan Province
- CH.365.0001 Mapo Tofu — The Classical Recipe (麻婆豆腐) Chengdu, Sichuan Province
- CH.367.0001 Sichuan Preserved Egg with Tofu (Pi Dan Dou Fu / 皮蛋豆腐) National Chinese — Cantone
- CH.369.0001 Sichuan Spicy Wontons in Chili Oil (Hong You Chao Shou) Chengdu, Sichuan Province
- CH.370.0001 Sichuan Pickled Chilli Paste (Pao Jiao / 泡椒) Sichuan Province
- CH.37.0001 Cantonese Congee with Frog (Tian Ji Zhou) Guangdong Province — Pearl
- CH.37.0002 Cantonese Preserved Duck Egg Congee (Pi Dan Zhou) Guangdong Province — Canto
- CH.371.0001 Chongqing Grilled Fish (Kao Yu) — Table Brazier Style Chongqing, historically Si
- CH.372.0001 Chongqing Hot Pot Protocol (重庆火锅礼仪) Chongqing Municipality — 1
- CH.373.0001 Chongqing Mao Xue Wang — Offal and Blood Hot Pot Chongqing, historically Si
- CH.374.0001 Sichuan Fish-Fragrance Eggplant (Yu Xiang Qie Zi) — No Fish Required Sichuan Province
- CH.375.0001 Sichuan Bang Bang Chicken (Bang Bang Ji) — Smashed Sesame Tradition Leshan, Sichuan Province
- CH.376.0001 Sichuan Bang Bang Chicken Leshan, Sichuan Province —
- CH.376.0002 Sichuan Cold Sesame Noodles (Liang Mian) Sichuan Province — summer
- CH.376.0003 Sichuan Cold Tofu with Chili (Liang Ban Dou Fu) Sichuan Province — cold to
- CH.376.0004 Sichuan Garlic Sauce Chicken Skin (Suan Ni Bai Rou) Sichuan Province — suan ni
- CH.376.0005 Sichuan Husband and Wife Beef (Fu Qi Fei Pian) Chengdu, Sichuan — created
- CH.377.0001 Sichuan Fragrant-Numbing Cold Noodles (Liang Mian / 凉面) Chengdu, Sichuan Province
- CH.378.0001 Sichuan Braised Beef Tendon with Chili Oil (Liang Ban Niu Jin) Sichuan Province
- CH.379.0001 Sichuan Cold Sliced Pork in Garlic Sauce (Suan Ni Bai Rou) Sichuan Province
- CH.380.0001 Sichuan Spicy Rabbit (Zi Ran Tu Rou) — Chengdu Cold Snack Chengdu, Sichuan Province
- CH.38.0001 Cantonese Deep-Fried Milk (Zha Xian Nai) Shunde, Guangdong Province
- CH.38.0002 Chinese Paper-Wrapped Chicken (Zhi Bao Ji) Guangdong Province — paper
- CH.381.0001 Sichuan Strange-Flavour Cold Chicken (Guai Wei Ji) Sichuan Province
- CH.382.0001 Sichuan Chilli Oil (红油 Hong You) — Making the Infused Oil· in the writing
- CH.382.0002 Sichuan Mala Hot Pot Dipping Sauce (火锅蘸料) — Building the Bowl· in the writing
- CH.383.0001 Sichuan Fragrant Crispy Beef (Xiang Su Niu Rou) Sichuan Province — a Sichu
- CH.383.0002 Sichuan Lazi Ji (Chili Chicken Dry-Fry) Chongqing, Sichuan — popul
- CH.386.0001 Sichuan Spicy Wontons (Chao Shou) Chengdu, Sichuan — a Cheng
- CH.387.0001 Pao Cai (泡菜) — Sichuan Water Pickle: The Living Ferment· in the writing
- CH.387.0002 Pixian Doubanjiang (郫县豆瓣酱) — The Soul of Sichuan Cooking· in the writing
- CH.387.0003 Sichuan Chili Bean Paste (Doubanjiang) Production Pi Xian county, Sichuan Pr
- CH.387.0004 Ya Cai (芽菜) — Sichuan Preserved Mustard Greens: The Essential Garnish· in the writing
- CH.388.0001 Sichuan Pickled Vegetables (Pao Cai) — Live Culture Tradition Sichuan Province
- CH.389.0001 Doubanjiang Making — Home and Artisan (郫县豆瓣酱自制) Pixian County, Chengdu, Si
- CH.390.0001 Mala (麻辣) — Numbing-Spicy: Sichuan's Signature Flavour Profile
- CH.390.0002 Yu Xiang (鱼香) — Fish-Fragrant Sauce: No Fish Required· in the writing
- CH.39.0001 Cantonese Salt and Pepper Squid (Jiao Yan Xian You) Guangdong Province
- CH.391.0001 Sichuan Numbing-Spicy (Ma La) Flavour System Sichuan Province — the ma
- CH.392.0001 Gan Bian (干煸) — Sichuan Dry-Frying: Green Beans and Beef· in the writing
- CH.392.0002 Mapo Eggplant (鱼香茄子 Yu Xiang Qie Zi) — Fish-Fragrant Eggplant· in the writing
- CH.392.0004 Mapo Tofu Variations — Vegetarian, Seafood, and Regional Adaptations· in the writing
- CH.393.0001 Chinese Hot Pot — Ma La Sichuan Broth Science Chongqing; Sichuan Provinc
- CH.394.0001 Sichuan Pickled Chili — Duo Jiao Varieties and Applications Hunan and Sichuan Province
- CH.395.0001 Sichuan Toothpick Lamb (Ya Qian Yang Rou / 牙签羊肉) Modern Sichuan restaurant
- CH.397.0001 Mung Bean Jelly Noodles (Liang Fen / 凉粉) Sichuan and throughout Chi
- CH.398.0001 Chong Qing Xiao Mian (重庆小面) — Chongqing Small Noodles· in the writing
- CH.398.0002 Dan Dan Mian (担担面) — The Original Sichuan Street Noodle· in the writing
- CH.398.0003 Sichuan Dan Dan Noodles Chengdu, Sichuan — origina
- CH.398.0004 Suan La Fen (酸辣粉) — Sichuan Hot and Sour Glass Noodles· in the writing
- CH.399.0001 Sichuan Dan Dan Mian — Traditional Street Version Chengdu, Sichuan Province
- CH.400.0001 Chengdu Dandan Mian with Sesame School (成都担担面芝麻派) Sichuan, expanded by diasp
- CH.40.0001 Cantonese Tong Sui (Sweet Soups) Tradition Guangdong Province — the t
- CH.40.0002 Chinese Ginger Milk Curd (Jiang Zhi Zhuan Nai) Shunde, Guangdong Province
- CH.403.0001 Sichuan Numbing Spicy Braised Beef (Shui Zhu Niu Rou) Sichuan Province
- CH.404.0001 Sichuan Boiled Beef in Fiery Sauce (Shui Zhu Niu Rou) Sichuan Province — shui zh
- CH.406.0001 Fuqi Fei Pian (夫妻肺片) — Husband and Wife Beef Slices· in the writing
- CH.406.0002 Hong You Chao Shou (红油抄手) — Sichuan Wontons in Chilli Oil· in the writing
- CH.406.0003 Kou Shui Ji (口水鸡) — Mouth-Watering Chicken: Sichuan Cold Dish· in the writing
- CH.407.0001 Sichuan Spiced Cucumber (Suan La Huang Gua / 酸辣黄瓜) Sichuan Province — nationa
- CH.408.0001 Sichuan Rabbit (Hua Jiao Tu / 花椒兔) Sichuan Province — Chengdu
- CH.409.0001 Sichuan Strange Flavour (Guai Wei) Sauce Chengdu, Sichuan — guai we
- CH.41.0001 Cantonese Braised Pork Ribs with Black Bean (Dou Chi Pai Gu) Guangdong Province — a dim
- CH.41.0002 Cantonese Cha Siu Bao (BBQ Pork Bun) — Baked and Steamed Guangdong Province — cha s
- CH.41.0004 Cantonese Pork Ribs in Black Bean Sauce (Dou Chi Zheng Pai Gu / 豉汁蒸排骨) Guangdong Province — Canto
- CH.41.0005 Cantonese Radish Cake (Lo Bak Go) Guangdong Province — lo ba
- CH.41.0006 Cantonese Rice Noodle Roll (Cheung Fun) Guangdong Province — a dim
- CH.41.0008 Char Siu So (叉烧酥) — BBQ Pork Flaky Pastry· in the writing
- CH.41.0010 Chicken's Feet (凤爪 Feng Zhua) — Braised and Deep-Fried Dim Sum· in the writing
- CH.41.0011 Chinese Sticky Rice in Lotus Leaf (Nuomi Ji) Guangdong Province — lo ma
- CH.41.0013 Lo Bak Go (萝卜糕) — Turnip Cake: Dim Sum Pan-Fry Classic· in the writing
- CH.41.0014 Lo Mai Gai (糯米鸡) — Lotus Leaf Sticky Rice Parcel· in the writing
- CH.41.0015 Ma Lai Gao (马来糕) — Steamed Brown Sugar Sponge Cake· in the writing
- CH.41.0017 Steamed Pork Ribs with Black Bean (豆豉排骨 Dou Chi Pai Gu) — Dim Sum Classic· in the writing
- CH.411.0001 Sichuan Numbing Sour Fish (Suan Tang Yu) Chengdu, Sichuan — influen
- CH.412.0001 Kung Pao Chicken (Gong Bao Ji Ding / 宫保鸡丁) Sichuan Province — named a
- CH.413.0001 Kung Pao Chicken (Gong Bao Ji Ding) Sichuan Province — named a
- CH.413.0002 Sichuan Fish-Fragrance Eggplant (Yu Xiang Qie Zi) Sichuan Province — yu xian
- CH.414.0001 Sichuan Jian Bing — Street Crepe with Ma La Variant Shandong origin; popularis
- CH.414.0002 Sichuan Rabbit Head (Tu Tou) Street Food Chengdu, Sichuan — an inte
- CH.415.0001 Sichuan Cold Noodles (Liang Mian) — Summer Sesame Tradition Sichuan Province — Chengdu
- CH.416.0001 Sichuan Mapo Tofu — Technical Breakdown Chengdu, Sichuan Province
- CH.418.0001 Zha Cai (榨菜 — Sichuan Preserved Vegetable) Fuling district, Chongqing
- CH.419.0001 Mao Xue Wang (毛血旺) — Chongqing Blood Tofu Hot Pot· in the writing
- CH.419.0002 Sichuan Hot Pot (四川火锅) — The Mala Broth and Dipping Ritual· in the writing
- CH.420.0001 Chinese Gong Bao Chicken (Kung Pao) — Sichuan Original Sichuan Province — Guizhou
- CH.42.0001 Char Siu Bao — Steamed and Baked Versions (叉烧包) Guangdong Province — Canto
- CH.421.0001 CHICKEN LONG RICE Hawaiian
- CH.422.0001 Red Bean Soup (Hong Dou Tang / 红豆汤) Cantonese and Jiangnan tra
- CH.423.0002 Chinese Soy Milk (Dou Jiang) Culture China — soy milk has been
- CH.423.0003 Chinese Youtiao and Soy Milk — Ritual Pairing Pan-Chinese — the pairing
- CH.424.0001 Chinese Tanghulu (Candied Fruit Skewers) Beijing — tanghulu dates t
- CH.425.0001 Chinese Smoked Tea Eggs (Cha Ye Dan) Universal across China — t
- CH.426.0001 Chinese Night Market Stinky Tofu Origins disputed — Taiwan
- CH.427.0001 Chinese BBQ Corn and Sweet Potato Universal across China — p
- CH.427.0002 Northern Chinese Street Grilling (Chuan Culture) Xinjiang, spreading across
- CH.428.0001 Jian Bing (煎饼果子) — Beijing Morning Crepe: Street Food Architecture· in the writing
- CH.429.0001 Jian Bing (Chinese Crepe Street Breakfast) Tianjin/Beijing/Shandong —
- CH.429.0002 Northern Chinese Pancake Roll (Jian Bing Guo Zi) Deep-Dive Tianjin/Beijing — the jian
- CH.430.0001 Rou Jia Mo (肉夹馍) — Shaanxi Braised Pork Flatbread: Chinese Hamburger· in the writing
- CH.430.0002 Tang Hulu (糖葫芦) — Candied Hawthorn on a Stick· in the writing
- CH.43.0001 Chicken Feet — Phoenix Talons (Feng Zhua / 凤爪 Dim Sum) Guangdong Province — Canto
- CH.431.0001 Chinese Sugar Art (Tang Ren) Craft China — tang ren dates to
- CH.432.0001 Taiwanese Braised Pork Rice (Lu Rou Fan / 卤肉饭) Taiwan — national comfort
- CH.434.0001 Beef Noodle Soup — Taiwanese Style (Niu Rou Mian / 牛肉面) Taiwan — developed by Sich
- CH.436.0001 Sun Cake (Tai Yang Bing / 太阳饼) Taichung, Taiwan — 20th ce
- CH.437.0001 Taiwanese Braised Pork Rice (Lu Rou Fan) — Street Food Institution Taiwan
- CH.437.0002 Taiwanese Oyster Vermicelli (O A Mi Suah) Taiwan — night market trad
- CH.438.0001 Taiwanese Oyster Vermicelli (E A Mian Xian / 蚵仔麵線) Taiwan — night market trad
- CH.439.0001 Three Cup Chicken (三杯鸡 San Bei Ji) — Taiwanese-Chinese Classic· in the writing
- CH.440.0001 Teochew Braised Goose (Lu Shui E) — Chaozhou Masterwork Chaozhou (Teochew), Guangd
- CH.44.0001 Cantonese Cheong Fun — Rice Noodle Roll Varieties Guangdong Province
- CH.441.0001 Chaozhou (Teochew) Plum Sauce Braised Duck Chaozhou (Teochew), easter
- CH.441.0002 Teochew Braised Goose (Lu Shui E / 卤水鹅) Chaozhou, Guangdong Provin
- CH.442.0001 Teochew Fish Congee (Yu Sheng Zhou / 鱼生粥) Chaozhou, Guangdong Provin
- CH.443.0001 Teochew Lor Bak (五香肉卷) Chaozhou/Southern Fujian —
- CH.444.0001 Teochew Cold Crab (Leng Pang Xie / 冻螃蟹) Chaozhou, Guangdong Provin
- CH.445.0001 Teochew Oyster Cake (Hu Jian / 蚵仔煎) Chaozhou/Southern Fujian —
- CH.446.0001 Teochew Cold Crab (Leng Pang He) Tradition Chaozhou (Teochew), Guangd
- CH.447.0001 Tibetan Tsampa (Roasted Barley Flour) Culture Tibetan Plateau — tsampa h
- CH.448.0001 Tibetan Thukpa — Hearty Mountain Noodle Soup Tibet Autonomous Region
- CH.449.0001 Tibetan Thukpa (Noodle Soup) Tibetan Plateau — thukpa i
- CH.450.0001 Tibetan Tsampa (糌粑) — Roasted Barley Flour: High Altitude Sustenance· in the writing
- CH.450.0002 Yak Butter Tea (酥油茶 Su You Cha) — Tibetan Salt-Butter Tea· in the writing
- CH.45.0001 Cantonese Yum Cha Ordering Etiquette and Protocol Guangdong Province — Canto
- CH.451.0001 Chinese Medicinal Food (Yao Shan / 药膳) Ancient Chinese — document
- CH.454.0001 Bao (爆炒) — Explosion Fry at Maximum Heat
- CH.454.0002 Bao (爆炒) — Explosion Fry at Maximum Heat· in the writing
- CH.454.0006 Jian (煎) — Chinese Pan-Fry: Potstickers and Crispy Bases
- CH.454.0012 Xun (熏) — Chinese Smoking: Tea, Sugar, and Wood· in the writing
- CH.459.0001 Dun (炖) — Chinese Slow Braise: The Gentle Long-Cook· in the writing
- CH.461.0001 Xinjiang Dapanji — Big Plate Chicken Xinjiang Uyghur Autonomous
- CH.464.0001 Laghman (拉条子 La Tiao Zi) — Uyghur Hand-Pulled Noodles with Lamb Stew· in the writing
- CH.466.0001 Nang (馕) — Uyghur Bread: The Clay Oven Flatbread· in the writing
- CH.467.0001 Xinjiang Lamb Pilaf (Zhua Fan) — Uyghur Rice Tradition Xinjiang Uyghur Autonomous
- CH.468.0001 Xinjiang Big Plate Chicken (Da Pan Ji) Xinjiang Province — da pan
- CH.469.0001 Xinjiang Nang (Uyghur Flatbread) Xinjiang Uyghur Autonomous
- CH.470.0001 Xinjiang Pilaf (Po Lo Fan / Polo) Xinjiang — shared culinary
- CH.47.0002 Cantonese Turnip Puff Pastry (Loh Bak Sou) Guangdong Province — dim s
- CH.47.0003 Chinese Egg Tarts (Dan Tat) — Cantonese vs Portuguese Style Guangdong Province; Macau
- CH.471.0001 Shou Zhua Fan (手抓饭) — Uyghur Polo: The Silk Road Pilaf· in the writing
- CH.472.0001 Yi Ethnic Cuisine — Stone Pot Cooking (彝族石锅料理) Liangshan, Sichuan and Yun
- CH.474.0001 Yunnan Cheese (Rubing) — Chinese Dairy Tradition Yunnan Province — Bai and
- CH.475.0001 Yunnan Wild Mushroom Culture Yunnan Province — the most
- CH.476.0001 Yunnan Beef Hotpot and Raw Beef Yunnan Province — the beef
- CH.476.0002 Yunnan Mushroom Hotpot — Wild Varieties Deep Dive Yunnan Province — the wild
- CH.477.0001 Crossing Bridge Noodles — Guo Qiao Mi Xian Advanced (过桥米线精法) Kunming, Yunnan Province —
- CH.478.0001 Yunnan Naxi Minority Baba Bread — Lijiang Flatbread Lijiang, Yunnan Province —
- CH.479.0001 Yunnan Bai Minority Cuisine — Yunnan Erhai Lake Dali, Yunnan Province — th
- CH.479.0002 Yunnan Dai Minority Cuisine Xishuangbanna, southern Yu
- CH.480.0001 Yunnan Dai Minority Roasted Pineapple Rice Xishuangbanna, Yunnan Prov
- CH.481.0001 Yunnan Cross-the-Bridge Noodles — Individual Tableside Assembly Mengzi, Yunnan Province
- CH.482.0001 Yunnan Crossing-the-Bridge Noodles (Guo Qiao Mi Xian) Mengzi, Yunnan Province —
- CH.483.0001 Rubing (乳饼) — Yunnan Fresh Goat Cheese: The Only Chinese Cheese· in the writing
- CH.483.0002 Yunnan Pineapple Rice (菠萝饭) — Dai Cuisine Fragrant Rice· in the writing
- CH.483.0003 Yunnan Wild Mushrooms — The Most Diverse Fungal Cuisine in China· in the writing
- CH.484.0001 Yunnan Rice Noodle Varieties (云南米线变体) Yunnan Province — diverse
- CH.485.0001 Yunnan Spicy Lemongrass Beef (Dai Minority Style) Xishuangbanna, Yunnan Prov
- CH.486.0002 Guo Qiao Mi Xian (过桥米线) — Crossing-the-Bridge Noodles· in the writing
- CH.486.0003 Qi Guo Ji (汽锅鸡) — Steam Pot Chicken: Yunnan Condensation Cooking· in the writing
- CH.487.0001 Yunnan Wild Mushroom Hotpot (Ye Sheng Jun Huo Guo) Yunnan Province — monsoon
- CH.488.0001 Zhejiang West Lake Fish in Vinegar Sauce (Xi Hu Cu Yu) Hangzhou, Zhejiang Provinc
- CH.489.0001 Zhejiang Dongpo Pork — Historical and Cultural Context Hangzhou, Zhejiang Provinc
- CH.490.0001 Zhejiang Braised Pork Knuckle (Dongpo Ti Pang / 东坡蹄膀) Hangzhou, Zhejiang Provinc
- CH.49.0001 Cantonese Steamed Spare Ribs with Black Bean (Dou Chi Zheng Pai Gu) Guangdong Province — dim s
- CH.49.0002 Cantonese Steamed Spare Ribs with Taro (Wu Tao Pai Gu / 芋頭排骨) Guangdong Province — Canto
- CH.491.0001 Zhejiang Dongpo Pork Hangzhou, Zhejiang — assoc
- CH.492.0001 Zhejiang Dongpo Pork — Slow Braise Philosophy Hangzhou, Zhejiang Provinc
- CH.494.0001 Zhejiang Pickled Crab (Zui Xie / 醉蟹 — Drunken Crab) Zhejiang Province — Jiangn
- CH.495.0001 Longjing Shrimp (龙井虾仁) — Dragon Well Tea-Poached Shrimp· in the writing
- CH.495.0002 West Lake Vinegar Fish (西湖醋鱼 Xi Hu Cu Yu) — Hangzhou's Signature· in the writing
- CH.50.0001 Cantonese Dried Seafood (Hai Wei) Traditions Guangdong Province — the C
- CH.51.0001 Cantonese Wonton Filling Ratios Guangdong Province — the t
- CH.53.0001 Cantonese Turnip Cake (Lo Bak Go) — New Year Dim Sum Guangdong Province — Lunar
- CH.54.0001 Double Cooked Fish with Black Bean Sauce (Chi Zhi Zheng Yu / 豉汁蒸鱼) Guangdong Province — Canto
- CH.55.0001 Sesame Balls (Jian Dui / 煎堆) Cantonese — dim sum and Ne
- CH.56.0001 Chinese Pomelo (You Zi) in Cantonese Cooking Guangdong Province — the t
- CH.58.0001 Bitter Melon with Black Bean and Pork (苦瓜炒肉 Ku Gua Chao Rou)· in the writing
- CH.58.0005 Kao (烤) — Chinese Roasting: The Cantonese Siu Mei Tradition· in the writing
- CH.58.0008 Stir-Fried Water Spinach with Fermented Tofu (炒通菜 Chao Tong Cai)· in the writing
- CH.59.0001 Dim Sum Service Philosophy (点心茶楼文化) Guangdong Province — expan
- CH.60.0001 Wonton-Noodle Soup (Wan Tan Mian / 云吞面) Hong Kong — evolved from G
- CH.61.0001 Cantonese Roast Goose (Shao E / 烧鹅) Guangdong Province — Hong
- CH.63.0001 Cantonese Chrysanthemum Hot Pot (Ju Hua Guo) Guangdong Province — the c
- CH.64.0001 Cantonese Deep-Fried Milk (Zha Xian Nai) Shunde, Guangdong Province
- CH.66.0001 Cantonese Lotus Leaf Fish (He Ye Zheng Yu / 荷叶蒸鱼) Guangdong Province — Canto
- CH.67.0001 Steamed Glutinous Rice Lotus Parcels (He Ye Fan / 荷叶饭) Guangdong Province — Canto
- CH.68.0001 Cantonese Abalone — Prestige Braising and Service Guangdong Province — Canto
- CH.72.0001 Chinese Medicinal Soup — Double-Boiled Traditions (Dun Tang / 炖汤) Guangdong Province — Canto
- CH.73.0001 Chinese Preserved Duck (Lap Ap / 腊鸭) Guangdong Province — Canto
- CH.74.0001 Cantonese Beef Brisket Noodles (Ngau Lam Mian) Hong Kong — ngau lam mian
- CH.75.0002 Wife Cake (Lao Po Bing / 老婆饼) Guangdong Province — Canto
- CH.76.0001 Dofu Fa (豆腐花) — Soy Milk Pudding: Cantonese Street Dessert· in the writing
- CH.76.0002 Egg Tart (蛋挞 Dan Tat) — Cantonese Custard Tart: HK Standard· in the writing
- CH.76.0003 Pineapple Bun (菠萝包 Bo Lo Bao) — Hong Kong Bakery Institution· in the writing
- CH.77.0001 Guangdong White Cut Chicken (Bai Qie Ji) — Cantonese Poaching Mastery Guangdong Province
- CH.78.0001 Cantonese Soy Chicken (Bai Qie Ji) Guangdong Province — possi
- CH.79.0001 Cantonese Soy Sauce Chicken (Si You Ji) Guangdong Province
- CH.80.0001 Chinese Preserved Lemon (Xian Ning Meng) and Citrus Guangdong Province — the C
- CH.81.0001 Cantonese Steamed Silken Tofu with Preserved Egg (Pi Dan Dou Fu Advanced / 皮蛋豆腐进阶) Guangdong Province — Canto
- CH.82.0001 Chinese Claypot Rice (Bo Zai Fan) Guangdong Province — clayp
- CH.84.0001 Chinese Rice Paper (Sha He Fen) Making Sha He, Guangzhou, Guangdo
- CH.85.0001 Cantonese Roast Duck (Shao Ya / 烧鸭) Guangdong Province — Canto
- CH.85.0002 Cantonese Roast Goose (Shao E) Guangdong Province — roast
- CH.86.0001 Cantonese BBQ Duck (Shao Ya) — Lacquered Roast Duck Guangdong Province
- CH.86.0002 Cantonese Roast Goose (Shao E) — Hong Kong Institution Guangdong Province — parti
- CH.87.0001 Cantonese Char Siu — Roast Pork Perfection Guangdong Province
- CH.88.0001 Cantonese Ginger-Scallion Oil Sauce Guangdong Province — the e
- CH.88.0002 Cantonese Oyster Sauce Applications Nanshui, Guangdong — inven
- CH.89.0001 Cantonese Master Braising Brine (鹵水 Lo Shui) — The Living Stock· in the writing
- CH.89.0002 Chinese Black Bean Sauce (豆豉酱) — Building the Cantonese Staple· in the writing
- CH.90.0001 Cantonese Char Siu Sauce Framework Guangdong Province — the c
- CH.90.0002 Cantonese XO Sauce Making Hong Kong (Peninsula Hotel
- CH.91.0002 Cantonese Live Seafood Selection Guangdong coastal culture
- CH.91.0004 Cantonese Whole Fish Presentations Guangdong Province — the w
- CH.92.0001 Wonton Soup (Hun Tun Tang / 馄饨汤) Guangdong Province — ancie
- CH.93.0001 Steamed Silver Pomfret (Qing Zheng Chang Yu / 清蒸鲳鱼) Guangdong Province and Yan
- CH.94.0001 Cantonese BBQ and Siu Mei (烧味) Guangdong Province — Canto
- CH.95.0001 Cantonese Pineapple Bun (Bo Lo Bao) — Soft Bread Tradition Hong Kong — Cantonese bake
- CH.96.0001 Cantonese Double-Boiled Soup (Dun Tang) Guangdong Province — the d
- CH.96.0002 Cantonese Wonton Soup Execution Guangdong/Hong Kong — cons
- CH.97.0001 Cantonese Double-Boiled Soup (Dun Tang) — Patient Nourishment Guangdong Province
- CH.98.0001 Cantonese Turnip Soup (Qing Dun Luo Bo / 清炖萝卜) Guangdong Province — every
- CH.99.0001 Sago and Taro Pudding (Xiang Yu Xi Mi Lu / 香芋西米露) Hong Kong and Guangdong —
- CON.01.0002 Karashibi Ma La Japanese Sichuan Numbing Heat Japan (via China Sichuan t
- CON.01.0002 Rayu Chili Sesame Oil Japanese Chinese Flavor Condiment Japan; adapted from Chines
- CUL.01.0002 Champon — Nagasaki Noodle Soup and Chinese-Japanese Fusion Nagasaki, Japan — created
- GLO.03.0001 Congee (Jook / Kayu / Cháo) China — congee is document
- GN.104.0035 Ants Climbing a Tree (Ma Yi Shang Shu)· in the writing
- GN.104.0065 Bang Bang Cabbage (Suan La Bai Cai)· in the writing
- GN.104.0079 Betawi: Jakarta's Disappearing Indigenous Cuisine The Betawi people are the
- GN.104.0109 Bubur Ayam: The National Breakfast Bowl Bubur ayam (chicken rice p
- GN.104.0110 Bubur Manado: The Porridge of the North Tinutuan (also called bubu
- GN.104.0133 CANTONESE STEAMED FISH (ZHENG YU) Zheng yu belongs to the Ca
- GN.104.0155 中亚烹饪 Central Asian Cooking: The Silk Road Kitchen Central Asian cooking — en
- GN.104.0181 Chinese Five-Spice (Wu Xiang Fen): Composition and Use· in the writing
- GN.104.0182 Chinese Influence on Indonesian Cuisine (Detailed)· in the writing
- GN.104.0184 Chinese New Year Indonesian: Imlek Food Imlek (from the Hokkien *I
- GN.104.0189 Chow-Chow Chow-chow — a sweet-and-so
- GN.104.0243 Dai Minority Cooking: Banana Leaf and the Warm Valley Kitchen The Dai people of Yunnan's
- GN.104.0264 Dim Sum Char Siu Bao: Two Styles· in the writing
- GN.104.0272 Dongbei Preservation: Suan Cai and the Cold Larder
- GN.104.0276 DOUBANJIANG: THE SOUL OF SICHUAN COOKING
- GN.104.0277 豆腐料理 (Doufu Liaoli): Chinese Tofu Tradition China is the origin of tof
- GN.104.0281 Dunlop's Ten Sichuan Flavour Profiles· in the writing
- GN.104.0326 Fish-Fragrant Aubergine (Yu Xiang Qie Zi)· in the writing
- GN.104.0327 Fish-Fragrant Eggplant: The Definitive Version· in the writing
- GN.104.0334 Fo Tiao Qiang: Buddha Jumps Over the Wall (佛跳墙) Fujian Province faces the
- GN.104.0335 Fragrant Crispy Duck (Xiang Su Ya): Sichuan Style· in the writing
- GN.104.0342 Fuqi Feipian: Husband and Wife Beef· in the writing
- GN.104.0380 Ginger and Spring Onion: The Foundational Aromatic Pair
- GN.104.0401 Hakka Salt-Baked Chicken (盐焗鸡) The Hakka people — whose n
- GN.104.0466 Jiangnan Flavour Profile: Overview· in the writing
- GN.104.0487 Kerak Telor: Jakarta's Royal Street Egg Kerak telor (literally "eg
- GN.104.0518 Kue Ape: The Crispy Coconut Pancake Kue ape (also called serab
- GN.104.0524 Kung Pao Chicken (Gong Bao Ji Ding) Named for Ding Baozhen, th
- GN.104.0554 老挝烹饪 Laotian Cooking: The Forgotten Tradition Laotian cooking — the culi
- GN.104.0594 Manisan: The Preserved Fruit Tradition Manisan — from *manis* (sw
- GN.104.0596 Mapo Doufu: Dunlop's Authoritative Recipe Summary· in the writing
- GN.104.0597 Mapo Tofu (Ma Po Dou Fu) Named, according to variou
- GN.104.0613 Mei Cai Kou Rou: Preserved Mustard Greens and Pork Belly (梅菜扣肉) Mei cai — 梅菜, preserved, s
- GN.104.0671 年節食俗 (Nianjie Shi Su): Chinese Festival Food Tradition Chinese festival foods — t
- GN.104.0694 Onde-Onde: The Sesame Sphere Onde-onde is among the mos
- GN.104.0701 Over-the-Bridge Noodles (过桥米线) Yunnan Province sits at th
- GN.104.0775 Pontianak and West Kalimantan: The Equator Table Pontianak, West Kalimantan
- GN.104.0785 Preserved Duck Egg (Century Egg/Pidan): Production and Use· in the writing
- GN.104.0806 Red Wine Lees Cooking (红糟 / Hong Zao) Fujian Province has produc
- GN.104.0807 RED YEAST RICE AND FERMENTED PRODUCTS Red yeast rice production
- GN.104.0846 Scallion Oil Noodles (Cong You Ban Mian) — Jiangnan· in the writing
- GN.104.0867 上海本帮菜 (Shanghai Benbang Cai): Shanghai Native Cuisine Shanghai native cuisine (b
- GN.104.0868 Shan State Cooking: The Mountain Tradition The Shan people of Myanmar
- GN.104.0878 Sichuan Cold Dishes: The Cold Kitchen Tradition· in the writing
- GN.104.0879 Sichuan Doubanjiang and Ma La Principle· in the writing
- GN.104.0880 Sichuan Doubanjiang (Chilli Bean Paste): The Soul of Sichuan Pi county (now Pixian) in
- GN.104.0881 Sichuan Hotpot Broth (Huo Guo Tang Di)· in the writing
- GN.104.0882 SICHUAN HOT POT (HUAN GUO) Hot pot cooking is documen
- GN.104.0883 Sichuan Peppercorn: The Numbing Spice Surveyed· in the writing
- GN.104.0884 Sichuan Pepper (Hua Jiao): Toasting, Grinding, and the Ma Experience Sichuan pepper has been us
- GN.104.0885 SICHUAN PICKLED VEGETABLES (PAO CAI) Pao cai fermentation appea
- GN.104.0886 Sichuan Preserved Vegetables: Paocai and Zhacai· in the writing
- GN.104.0887 SICHUAN PRESERVED VEGETABLE (YA CAI / ZHAI CAI)
- GN.104.0925 Steamed Glutinous Rice with Lap Cheong (Lo Mai Gai)· in the writing
- GN.104.0932 随园食单 (Suí Yuán Shí Dān): Yuan Mei's 18th Century Food Canon Yuan Mei's Suí Yuán Shí Dā
- GN.104.0962 Tea-Smoked Duck (Zhang Cha Ya)· in the writing
- GN.104.0963 TEA-SMOKED DUCK (ZHANGCHA YA ZI) Tea-smoked duck originated
- GN.104.0998 The Chinese Coolie Labour Routes: Chifa, Jamaican Chinese, and the Coolie Kitchen Chinese workers — recruite
- GN.104.0999 The Chinese Pantry: Essential Non-Negotiable Ingredients· in the writing
- GN.104.1011 The Fujian Light Hand: Restraint as Philosophy Where Sichuan cooks with f
- GN.104.1052 The Universal Acid Architecture Every mature culinary trad
- GN.104.1126 湘菜 (Xiang Cai): Hunan Cuisine Hunanese cooking is freque
- GN.104.1129 Xuanwei Ham (宣威火腿) Xuanwei County in northeas
- GN.104.1143 Yong Tau Foo: Hakka Stuffed Tofu (酿豆腐) Yong Tau Foo — 酿豆腐, "stuff
- GN.104.1146 粤菜哲学 (Yue Cai Zhexue): Cantonese Culinary Philosophy Cantonese cooking philosop
- GN.104.1147 Yunnan Wild Mushroom Culture Yunnan Province supplies a
- GN.104.1153 中国八大菜系 (Zhongguo Bada Caìxi): The Eight Regional Cuisines China's official classific
- GN.105.0082 Wonton and noodle soup assembly (Chinese)· in the writing
- GN.105.0084 中国茶文化 (Zhongguo Cha Wenhua): Tea Culture and Cooking Chinese tea culture (cha w
- GN.106.0001 Acorn Processing Acorn processing — the col
- GN.106.0009 CHINESE VEGETARIAN COOKING PHILOSOPHY (SU CAI) *Su cai* emerged from the
- GN.106.0020 Dunlop Core Philosophy· in the writing
- GN.106.0025 Fujian: The Tea-and-Seafood Coast· in the writing
- GN.106.0026 Hakka: The Wandering People's Food· in the writing
- GN.106.0028 Hunan vs Sichuan: Two Chilli Traditions· in the writing
- GN.106.0059 Regional Chinese Cuisines: The Eight Great Traditions· in the writing
- GN.106.0079 The Continent's Vastness: Why "African Food" Doesn't Exist· in the writing
- GN.106.0083 The Eight Great Cuisines: Why "Chinese Food" Doesn't Exist· in the writing
- GN.106.0087 The Four-Flavour Balance: Sour-Salt-Sweet-Hot The four-flavour principle
- GN.106.0118 Yunnan: China's Southeast Asian Bridge· in the writing
- GN.114.0009 Chanpon Nagasaki Chinese-Japanese Noodle History Nagasaki, Meiji era, creat
- GN.114.0039 Japanese Chūka Ryōri: Japanese-Chinese Cuisine Traditions Japan (Nagasaki Chinatown
- GN.114.0041 Japanese Fucha Ryori Zen-Influenced Chinese Temple Cuisine of Kyoto Japan — fucha ryori introd
- GN.114.0046 Japanese Gyoza vs Chinese Jiaozi Cultural Transformation and Utsunomiya Gyoza Culture Japan — gyoza derived from
- GN.114.0211 Nagasaki Kakuni Braised Pork Belly Chinese Influence Nagasaki, Kyushu — adapted
- GN.114.0246 Yokohama Chinatown and Chuka Ryori: Japanese-Chinese Fusion Cuisine Yokohama, Japan — Chinatow
- GN.117.0018 Rafute — Okinawan Braised Pork Belly (ラフテー) Okinawa (Ryukyu Islands).
- GN.123.0096 Ma Po Tofu: Textural Precision and the Sauce Build Dunlop's documentation of
- GN.123.0247 Stocks in Chinese Cooking: Superior, Second, Milk· in the writing
- GN.123.0250 SWEET AND SOUR PORK (TANG CU LI JI) Tang cu pork originated in
- GN.123.0280 Yu Xiang: Fish-Fragrant Flavour· in the writing
- GN.147.0001 Manapua Variations — Beyond Char Siu Chinese-Hawaiian
- GN.168.0046 CLAY POT COOKING (SHA GUO CAI) Clay pot cooking is among
- GN.168.0058 Crossing-the-Bridge Noodles: The Love Story in a Bowl· in the writing
- GN.168.0080 广式点心 (Guangshi Dianxin): The Dim Sum Tradition Dim sum (點心 — literally "t
- GN.168.0168 Sichuan Hot and Sour Soup (Suan La Tang)· in the writing
- GN.168.0182 Steamed Fish Cantonese-Style (Qing Zheng Yu)· in the writing
- GN.168.0184 Steamed Pork Ribs with Black Bean and Chilli (Chi Zhi Zheng Pai Gu)· in the writing
- GN.168.0188 Steam Pot Chicken: Yunnan's Waterless Miracle· in the writing
- GN.168.0197 THE WUXI RIB: SHANGHAINESE SWEET BRAISED SPARE RIBS Wuxi, a city in Jiangsu pr
- GN.40.0012 Japanese Douchi Fermented Black Soybean Japanese vs Chinese Applications China (Hunan and Guangdong
- GN.40.0156 Tofuyo Okinawan Fermented Tofu Okinawa Prefecture — Ryuky
- GN.51.0028 CHINESE COLD DISHES (LIANG CAI) The formal cold dish cours
- GN.51.0029 CHINESE FIVE-SPICE: COMPOSITION AND USE Wu xiang fen likely emerge
- GN.51.0030 CHINESE VINEGARS AND ACID BALANCE Chinese vinegar production
- GN.51.0043 FISH-FRAGRANT EGGPLANT (YU XIANG QIE ZI) Yu xiang (fish-fragrant) i
- GN.51.0044 Five Spice and Chinese Spice Architecture· in the writing
- GN.51.0105 SICHUAN BOILED FISH (SHUI ZHU YU) Shui zhu (water cooking) i
- GN.51.0106 Sichuan mala (numbing-spicy)· in the writing
- GN.51.0107 四川麻辣 (Sichuan Ma La): The Numbing-Spicy Architecture The Sichuan flavour princi
- GN.51.0127 The Heat Family: Capsaicin, Piperine, and Allicin Heat in cooking comes from
- GN.56.0043 Japanese Chūka Ryōri: The Naturalised Chinese Kitchen Japan — chūka naturalisati
- GN.66.0006 Bakmi: Chinese-Indonesian Egg Noodles· in the writing
- GN.66.0008 Bakmi Jawa: The Noodle Soul of Jogja Bakmi Jawa is the Javanese
- GN.66.0030 CHAR SIU BAO (BBQ PORK BUNS) Char siu bao is among the
- GN.66.0031 CHINESE COLD SESAME NOODLES (MA JIANG MIAN) Sesame paste noodles exist
- GN.66.0036 CONGEE (JOOK / ZHOU) Zhou (porridge) appears in
- GN.66.0037 Congee (Zhou): The Long-Cooked Rice Porridge· in the writing
- GN.66.0045 Dan Dan Mian: Sichuan Noodles in Chilli Sauce· in the writing
- GN.66.0046 Dandan Noodles (Dan Dan Mian) Dan dan man takes its name
- GN.66.0047 Dan Dan Noodles: The Layered Sauce Assembly Dan dan noodles (dandanmia
- GN.66.0100 Kwetiau Siram: The Wet Fried Flat Rice Noodle Kwetiau siram (siram = pou
- GN.66.0107 Longevity Noodles: Chinese Noodle Tradition· in the writing
- GN.66.0121 Mie Ayam: The Ubiquitous Chicken Noodle Mie ayam is the most widel
- GN.66.0122 Mie Belitung: The Yellow Prawn Noodle Mie Belitung is the defini
- GN.66.0123 Mie Celor: The Coconut Milk Noodle of Palembang Mie celor is the signature
- GN.66.0124 Mie Kocok Bandung: The Shaken Noodle Mie kocok (literally "shak
- GN.66.0135 Nasi Megono: The Rice of Pekalongan Nasi megono is the signatu
- GN.66.0224 中国面条 (Zhongguo Miántiao): The Chinese Noodle Tradition China has the oldest noodl
- GN.71.0031 CANTONESE ROAST DUCK (SHAO YA) Shao ya is a Cantonese *si
- GN.71.0032 Cantonese roasting and barbecue (siu mei)· in the writing
- GN.71.0033 Cap Cay: Chinese-Indonesian Stir-Fried Vegetables· in the writing
- GN.71.0040 Char Siu: Cantonese Barbecue Pork· in the writing
- GN.71.0041 CHAR SIU (CANTONESE BBQ PORK) Char siu emerged from the
- GN.71.0042 Char Siu (Chinese BBQ Pork) — Cantonese· in the writing
- GN.71.0048 Chinese dry-frying (gan bian)· in the writing
- GN.71.0049 Chinese Egg Fried Rice (Dan Chao Fan)· in the writing
- GN.71.0068 DRY-FRIED GREEN BEANS (GAN BIAN SI JI DOU) Gan bian (dry-frying) is a
- GN.71.0072 EGG FRIED RICE (DAN CHAO FAN) Dan chao fan is a pan-Chin
- GN.71.0073 Egg Roll The egg roll — a thick whe
- GN.71.0095 General Tso's Chicken General Tso's chicken — ba
- GN.71.0102 广东烧腊 (Guangdong Shao La): Cantonese Roasting Tradition The Cantonese roasting tra
- GN.71.0136 Kung Pao Chicken: Sichuan Classic· in the writing
- GN.71.0163 Orange Chicken Orange chicken — battered,
- GN.71.0175 PEKING DUCK (BEIJING KAOYA) Beijing kaoya is documente
- GN.71.0235 Stir-Fried Chinese Greens with Garlic (Qing Chao)· in the writing
- GN.71.0236 STIR-FRIED LEAFY GREENS (CHAO QING CAI) Chinese leafy green cooker
- GN.82.0078 Japanese Hakusai: Chinese Cabbage in Soups, Pickles and Nabemono Japan — introduced from Ch
- GN.97.0033 CANTONESE DESSERT SOUPS (TONG SUI) Tong sui belongs to Canton
- GN.97.0072 Egg Tart: Cantonese Pastry· in the writing
- JP.36.0009 Wa Chuka Japanese Chinese Cuisine Ramen Culture Japan; Meiji era Chinese i
- PRO.03.0011 Chinese Five Spice China — ancient Chinese me
- PRO.03.0013 Doubanjiang (Sichuan Fermented Bean Paste — Aged vs Fresh) Pixian county, Chengdu, Si
- PRO.03.0026 Nuoc Cham (Vietnamese — Fish Sauce, Lime, Chilli — Ratio) Vietnamese, with deep root
- PRO.03.0048 XO Sauce (Hong Kong — Dried Scallop, Ham, Prawn — Umami Bomb) Created in Hong Kong in th
- PRO.04.0034 Lunar New Year Whole Steamed Fish Cantonese (Guangdong) Chin
- PRO.04.0039 Mooncake (Mid-Autumn Festival — Chinese Tradition) China; Mid-Autumn Festival
- PRO.04.0041 Nian Gao (Chinese New Year Sticky Rice Cake) China; nian gao documented
- PRO.05.0026 The Noodle (Cross-Cultural) China (oldest confirmed no
- PRO.06.0006 Congee (Naturally Vegan — Mushroom and Ginger) China (ancient; documented
- REG.01.0004 Shippoku Ryori Nagasaki Chinese-Japanese Cuisine Nagasaki, Japan — develope
- ROA.01.0001 Char Siu — Chinese-Hawaiian BBQ Pork Chinese-Hawaiian
- SEA.01.0002 Jugoya Moon Viewing and Tsukimi Food Traditions Heian court tradition (794
- SIM.01.0002 Pork Belly Buta no Kakuni Shanghai-Style Japanese Japan — directly adapted f
- SOU.01.0001 Kenchinjiru Root Vegetable Buddhist Soup Kamakura — Kenchoji Temple
- VEG.01.0001 Hakusai Chinese Cabbage Kimchi Pickled Japanese Winter China (origin); Japan (nat
- YOS.01.0007 Tenshinhan Crab Egg Omelette Chinese Japanese Japan (created in early 20