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I've been meaning to get this started for quite some time. . . oops. That respiratory infection I developed by the end of my trip is still lingering, but if I don't do this now, I'll never get it done! Day 1--Singapore We took at late morning Singapore Airlines flight to Singapore from KIX. While at KIX, we had breakfast--OK, this should belong in the Japan forum, but since it's the start of my trip, I'm including it here! Look at all that delicious seafood! It was soooo good, despite being older than it should have been. A couple of days earlier, we went to my local Hankyu Dept. Store food floor, and they were having a Hokkaido Fair. I think this was about Y1200, but it might have been Y1600. It should have been eaten the night we bought it, but we had so much other food to eat, that we kept forgetting about it. Oops. After boarding the plane, we took advantage of SingAir's free Singapore Slings! One of my mother's young adulthood dreams was to have a Singapore Sling in Singapore. My plan was for us to find a nice hotel bar/lounge and for her to have her Singapore Sling. Unfortunately, we never got around to that, but at least she had one Sling! Nevermind that we were technically still in Japanese air space, and it was served in a plastic cup. . .She can't drink much alcohol, so I had to drink most of hers, anyway. I like SingAir's food. It's pretty decent for airplane food. I had some kind of beef--maybe sukiyaki? But look how squished my bun was! I think someone sat on it! After arriving in Singapore, we hopped on a free tourist shuttle bus into the city. We were leaving early the next morning, so we didn't bother with a hotel. The shuttle brought us to Suntec--a very large, very disturbing mall. I hate malls, in general, and found this mall to be particularly bad. It was crowded, confusing, and poorly designed, and it had a dirty feel to it (relatively speaking, this was Singapore, after all). But it also had not just one, but two Crystal Jade restaurants. We ended up at Crystal Jade Kitchen, just because it was closest one and we were both starving. Starter--I know these things aren't good values, and we should just send them back to avoid paying for them, but my mother loves peanuts like these. She was quite happy to eat the whole little plateful by herself. We ordered a version of pepper-salt squid. It was tasty, and each piece of squid was stuffed with garlic. Wowsers! I felt sorry for our seatmates on the plane to Cambodia. And we ordered seafood ho fun with gravy (you can order it dry or with gravy). I love ho fun and cheung fun, but I can't get them in Japan. Or at least I haven't found them in my area, yet. This was also good, though I thought the noodles were a bit mushy. It had that nice wok hey flavour to it, though. According to my credit card statement, this cost us a whopping S$35.20, which included the peanuts, two moist towelletes, and a small tip (I can't remember how much I left--maybe S$3 or S$5). It was by Canadian standards a bit expensive considering the portions (I remember thinking the squid, in particular, was not a good value), but by Japanese standards, it wasn't too bad. On our way back to the shuttle bus, we dropped in the Crystal Jade bakery to pick up some breakfast for the plane. I got a cocktail bun filled with buttery sugary coconut filling. I love them. So ends Day 1 of our trip. I've got to sort the rest of my trip pictures now.

Tonight I put my carbon steel wok on with the mat and set to precise fast (or whatever it’s really called) at 320f and the temperature first overshot to 393 then down to 289 then slowly crept back up until it settled in. I added some peanut oil as it was coming back up, then when it announced it was ready I threw in some green beans (a large handful of the thin ones). I was amazed that it dropped the temperature down by 30 degrees but quickly recovered. Stir frying the beans went well at 320 which was a guess on my part. Overall pretty successful.

rather than start a new thread , pls help ID a few items from The Chef's Line: this pot was steaming away . could it be a rice cooker ? this pan looks interesting : any ideas ? and a brass wok : this is said to not allow coconut milk and cream to curdle anyone have one > said to be useful for Thai cooking

Back in the 60's, did they ever push out a cart with a burner and wok? I've seen this at a few places, and the wok usually contains stir-fried clam or some other mollusc. I wish they would stop trying to bring the kitchen into the dining area.

I think Kenneth is correct in saying that the unit would not work as a wok burner, but I'll never know for sure unless I try...maybe this weekend. Been in a bit of a tizzy this week as I am back teaching after a 6 month travelling hiatus. On the way home, stopped at Safeway and saw a 1.5 kg rolled pork rib roast reduced %50 = $9.34. Seasoned with salt, pepper, and inserted sticks of fresh rosemary into various openings, and suspended it in the basket. The roast was done in 1 hour 45 in the Big Easy. The layer of fat on top was pretty much rendered out, leaving nice crispy bits. The meat was tender, juicy, and infused with rosemary. The piece in the front is the 4 rib bones...crispy like deep-fried. I loved chewing off the bits!

Sorry for getting off track... I agree - if I had any outdoor space whatsoever, I would get this in a heartbeat! Seems like a great inexpensive and more convenient tandoor - something that I had considered building - if I only had some outdoor space or at least a kitchen that I owned with a big hood that actually vented outside. I don't know about using it as a wok burner - it seems like its been designed so that most of the IR is directed inside the cooker (like a tandoor). The heat coming out the top is probably not nearly as intense.

perhaps. its made of pressed metal. the key item is the circular propane gas tube that ignites at the bottom. this item will determine how long this lasts. one keeps it dry, and clean capturing the heat at the top for a Wok I feel might damage the upper structure that is not intended for the high heat to reflect back. its only 99 $$ some Propane-nista might want to get one and put it through its paces for this, but that's not what this might do in a Thread here somewhere in the past, some one made a circular propane 'heater' to use an inverted Wok-ish item for Bread of sorts. Find that person and ask them. this is a very nifty propane tandoor. i hope to get one once other things that take my time up get finished. for me its Char-sui better than I can get in Chinatown, with a wiff of smoke from the bottom. Char-sui +++

This thing might afford a way to get a wok up to restaurant temps...

There will be a lot of hot rising air. It's the same design as a Charcoal chimney. I can see the heat and the shape of the thing might be good enough for a wok cooking while a turkey is being "fried". dcarch

Good ideas! A small wok will be a perfect cover. A smoke generator to pipe in smoke will make this an amazing appliance. Also, A PID digital temperature controller ($20.00) will give complete precise temperature to do low & Slow cooking. dcarch

Duck. I've eaten plenty of duck in restaurants and used the cooked ducks they sell in Chinatown for a variety of things, but this week I bought and cooked one myself. I didn't roast it. I had the butcher cut it into small pieces, then I browned the duck in a wok and made a Thai style soup. During the process I managed to end up with some duck fat in a jar as well as some shredded duck meat. I'm thinking I'll buy some Yukon golds and make duck hash? Anyone direct me to a recipe for that? Or just for potatoes roasted in duck fat? Is there any reason to do that any differently than if I used olive oil?

With much effort I carefully seasoned my collection of Darto pans. With much less effort I warped the largest making a paella. They are all now rusty. Sadly stainless steel is more my speed. My cast iron, Japan crafted "Chinese cooking vessel" (eg. wok) is still beautifully seasoned. That is because I do not use it much. However it brings exceeding pleasure to look at and to touch.

Interesting Freudian slip, Susan! If once in a blue moon you decide to use this book might I suggest the following: -Chili-orange oil This is the only infusion I bothered to make; takes a while, like ragu & stock, and just as worthwhile if you're going to try any of the recipes from China Moon. Last bottle got used regularly one hot summer, oh maybe 2-3 years ago. Not sure. It's been sitting in the back of the refrigerator since then despite its reported versatility. -Stir-fried orange beef with chilis and wild mushrooms As with every dish (five?) I've prepared from this book, I made lots of substitutions for ingredients I didn't have, buy or like. I modified amounts and noted that the red peppers and red onion were the best of the tons of vegetables required to counter-act a tendency towards soupy results that one achieves with many of the recipes unless your stove has professional-level heat or far-reaching flames that will flare over the broad flat surface of the pan you use instead of a round wok. Made with flank steak, this is a delicious dish nonetheless. -Stir-fried pork ribbons with asparagus, orange and hot bean paste My favorite. The only recipe I've made over and over again, with many, many omissions, adding red peppers, though. -Chili-orange cold noodles The reason I made the infused oil in the first place. I've made variations with rice noodles and slivered Chinese BBQed pork. As is the case with so many cold Asian noodle dishes, I ate it so many times that I can never again. Thus, the bottle of untouched chili-orange oil in my fridge. * * * We're told recipes are merely guidelines, so you're supposed to not feel inhibited by meticulous, wordy instructions or long lists of ingredients divided into sections for different components of the dish. However, it's hard not to feel that there's a wide divide between the author's approach to food and your own when recipes appear more daunting than fun. Cf. what Russ Parsons says about Madison's Greens vs. VegC4E. This is Tropp's restaurant book, too.

I thought I had posted this before, but apparently not. I did search. I wrote it in 2009. Slightly edited today. I decided many years ago that I wasn’t going to survive in China unless I was willing to do something utterly ridiculous every now and again. Perhaps one day I will get round to confessing to some of the more insane moments but in the meantime you have to be content with this. A few days ago, I had a long online chat with a close Chinese friend who moved from Guangxi to Australia some years ago. She has now married a local and taken up Australian citizenship. Like many a Chinese expat, she has opened a restaurant, Chongqing Wanzhou Fish BBQ House in Melbourne. If you are passing, do drop in. Tell her I sent you. During the conversation, I teased her for opening a restaurant despite her well known inability to cook and she retorted by offering me a job as her chef! This arose from an incident many years ago, to which she was a witness. Another friend was opening a restaurant here in Liuzhou and I was there a couple of days before the scheduled opening night, helping the owner to test the beer, an activity to which I applied my full attention to detail and which took most of the afternoon. The owner had invited a group of special and influential guests for a preview of her new establishment that evening. Unfortunately, just before they were due to arrive we learned that the chef had managed to poison himself or something and was unable to perform. The owner then ran around in circles panicking and generally seeing her dreams of restaurant success pouring down the drain. After a few minutes she got herself relatively under control and despite still hyper-ventilating managed to croak at me, “Do something!” I did. I poured another beer. “No! Really do something!” “Like what?” I wittily replied, while trying to give my full attention to judging the suitability of the beer as a beverage in a top class eatery. “Like cook!” she whimpered. “Of all the 1.4 billion people in China, the only person you can think of to cook for your guests is the drunken foreigner in the corner? You are opening a Chinese restaurant in China, into which you have sunk not only your life savings but those of your entire extended family and a few neighbours and you are suggesting that the gastronomic creativity behind the launch of this venture should be undertaken by a drunken foreigner who has never been in a commercial kitchen in his life?” “Yes. I have no choice.” For reasons which can only demonstrate the strength of the local brew (or the quantity tested) this suddenly seemed to make some sort of sense and I vaguely recall agreeing (or that’s what they told me afterwards). I decide that there was no chance of me cooking the existing menu as I had never heard of 80% of the dishes, never mind being in possession of the mysteries of their recipes, so a new limited menu of dishes was drawn up and was to be presented as a special ‘tasting menu’. In other words, the guests would be given what I decided to cook, whether they liked it or not. The only provision was that the food should be Chinese. That ruled out my killer baked beans on toast. A lackey was sent off on her bike to the market to acquire the ingredients which the kitchen did not possess, my dishes being somewhat off menu. Lackey No. 2 was set to chopping stuff while I spent half an hour or so working out how to turn on the gas. Lackey No. 1 returned minus half the ingredients, which she claimed the local market did not have, so I set her to washing and chopping what she had bought, while I jumped in a taxi and shot off to my favourite market where I found everything I thought I needed. When I got back, lackey No. 1 was surprised to see that I had found the stuff she was sure didn’t exist. Finally, with all the lackey aid, everything was ready – chopped, sliced, minced, ground etc and I had worked out the rudiments of turning the heat up and down etc. I decided that cooking bucketloads of rice could be trusted to a menial and I relaxed with a beer to await my customers. Then, another beer to wash that one down. Eventually, someone woke me up to tell me that the customers had arrived, thus totally ruining my dream that I was about to be the chef in a Chinese restaurant in China. A couple of shakes of the head and I realised that it wasn’t a dream. It had the makings of a nightmare, though. Grabbing a beer to steady my nerves, I headed for the kitchen and work. God! It’s hard work. Those woks weigh a ton even when empty and the kitchen was damned hot. I quickly sweated out all the day’s beer and more. Lackey No. 1 was commissioned to pass me vegetables, knives, condiments etc on order. I was too harassed to even worry about getting the Chinese right. I yelled something and she delivered. Lackey 2 was given the onerous task of keeping me supplied with liquid refreshment in case I died of dehydration mid way through a stir-fry. Somehow all the dishes got cooked and passed to the waiters who disappeared into the depths of the restaurant and were never seen again – well the waiters were seen again, but not the dishes. I collapsed in the corner, dripping sweat and called for a celebratory beer. To celebrate finishing the cooking without having passed out, set fire to myself or dropped the woks which had become heavier and heavier as the service went on. I now waited to hear the roars of complaint about the dishes. After what seemed like hours, the head waitress (the one who who greets customers and is always rather pretty and dressed in a sexy qipao (cheongsam) arrived and requested that I get myself in gear and report to the private dining room, where the guests were hiding. It seems that my friend, who was dining with her guests, had failed to inform her guests of the unusual catering arrangement and had surprised them by suggesting she introduce the chef, not something that usually happens in Chinese restaurants. But after several bottles of Chinese gut rot (rice wine) they were amenable. When I turned up, they thought that this was a great joke. They didn’t believe that I had cooked, but I was just glad to see that they had eaten most of the food and weren’t complaining. This I put down to the fact that they were all too drunk to notice the food, which would be typical for a Chinese banquet. I retired to the bar and thought it was probably time to have a beer. Next morning I woke up in pain. The head was a bit cloudy and my mouth tasted like a particularly rancid panda had spent the night there (have you ever smelled a panda?) but the real pain was in my arms. They were virtually dead. It was all I could do to scratch myself. Those woks! I decided there and then to give up all the dreams I ever had or would ever have of getting into a culinary career. I now know which side of the pass is the best. The real chef eventually recovered and the restaurant had its public opening night without problem. A year later it went bust. Not my fault!

sid, i can't say enough about the falk culinair pans. easy to care for, and they look beautiful,( and not in the overly-precious shiny way that demands constant salt/lemon scrubbing or polishing.) they have a very thin layer of stainless, and a very generous guage of copper, thicker than most. 2 main french brands use a thicker layer of stainless and less copper, (which defeats the benefits of cooking in copper) and they use a type of metal glue to fuse the two together. under intense or uneven heat, they have a propensity to unlaminate in places...it looks as if the pan is slightly warped or blistered. i went to the little factory in belgium to buy mine (i live in france) because it was a bit difficult to order them online. (french laws make it very difficult.) it is easy to purchase online from the u.s. or u.k., and i believe germany. ...but i have to say, it was worth the drive...paul van achter will show you around and describe everything you would ever want to know about his pans. he is a true artisan, and cook. i have 4 of his pans and i never use any others. i put all my other pans in the basement, save for two. [a very large stockpot because it's lighter than copper , and a wok because you want to develop that wok-hay seasoning.] i could go on. but i hope this helps. tanya

I didn't expect to return to this thread, but almost 7 years to the day after starting it, I have finally tracked down the recipe for the lemon duck - including the 'secret ingredients'. No grandmothers were harmed in the making of this post. Ingredients: A duck. As suggested above, a Pekin duck is preferred. 2 Preserved lemons 50g Pickled ginger 8 Pickled Chili peppers 10 Pickled Chinese scallions (Allium Chinense) 藠头 20g Goosefruit (Randia cochinchinensis) 山黄皮 Half a bulb of garlic 1 small piece ginger 15ml light soy sauce 10ml dark soy sauce 30ml Chinese cooking wine (Shaoxing is preferred) 10ml oyster sauce 10g sugar Salt to taste Method: Chop duck into bite size pieces (on the bone). Bring a pan of water to the boil, add the small piece of ginger and 15ml of the cooking wine. Add duck and blanch briefly. Drain and allow to dry. Slice the pickled ginger and pickled peppers into slivers. Cut the Chinese scallions in half. Cut the lemon, remove the flesh then slice the peel into thin slices. Peel the garlic but leave cloves whole. Heat a dry wok. When medium hot add the duck and allow the fat to render out. Do not add oil. When the duck has taken on some colour, add the pickled ginger, pickled chili peppers, pickled scallions, goosefruit and garlic. Stir fry until the duck is almost cooked through. Add the cooking wine, soy sauces, oyster sauce, sugar and salt and continue to fry until the duck is fully cooked. If drying out, add a little water, but the final dish should be fairly dry. Finally add the preserved lemon and fry for one minute. Serve I'm told that is is essential not to cook the lemon any longer than a minute as long cooking can turn it bitter and the scent evaporates..

Actually - you can put a wok on the BGE - from there a couple of inches of oil - and Robert's your mother's brother.

I took an Indonesian cookery session awhile back. We went to the grocery to look at ingredients and then cooked a meal. Included were the Komodo style shrimp chips. They are big and quite thick but the only ingredient is shrimp. The instructor showed us how to cook them. She put the wok on medium high because you don't want to colour the chips with too high a temp. She put about 2 tablespoons of oil in the wok until hot. She had the chip held in a pair of tongs with a long spoon in the other hand. She put the chip in part of the oil and basted it with the hot oil until the chip puffed up to triple it's starting size. It was a little greasy but we wiped them down with paper towels. Beats using a wok full of oil.

Heidi is correct in not overcomplicating things, but thanks for the thoughts on wok vs. skillet. I summarized the responses to my sister in an email, and included a link to the discussion. (As a non-member, she can look at her leisure.) Here's what she said at the time: At the risk of derailing this conversation (I hope it doesn't) I'll add that she went on say: Discussion about THAT idea should go elsewhere, but I thought I'd share it. Thanks for the responses so far, folks. Keep the ideas coming! I'll relay her questions or comments as appropriate, and I hope I'll be able to report what she did and how it worked out.

I can't put my finger on it, but there is something about using a wok vs a pan that you just can't get the same results, and it has nothing to do with the heat level. I believe its the way the wok flips the vegetables/meat when you stir them due to the woks shape. Then when you move the vegetables/meat up the sides not only does it prevent burning, it also alows the liquids to drain down to the bottom where it evaporates faster preventing your vegetables/meat from boiling in its own liquids.

It's very possible I misunderstood you, then. I did envision a wok and finely cut vegetables as additions, but I suppose the same could be accomplished with any skillet light enough for her to toss materials in. Thanks for the clarification.

The jet dcarch is talking about is the orafice that is placed in the venturi of the burner. It is drilled out for the type of fuel being used by the stove. That absolutely should not be messed with. The holes around the burner that the gas comes out of can be drilled out somewhat but like everyone else has suggested, it is better to replace the burner or clean it out so it functions at its maximum design. Increasing the holes on the burners does not increase the gas pressure or air mixture (which is separate from the 'jet'). Those would also need to be adjusted if the burners are altered. It's not for someone to do willy nilly. Restaurant stoves are different animals from home stoves. They put out a lot more BTUs in the first place and are not insulated as a domestic stove. The restaurant walls are coded to take the heat. Increasing the amount of heat a home stove puts out can void your home owners insurance. If someone needed that much heat in a restaurant, he should invest in a stove for a wok.

Her woks are actually cast iron, which is even heavier. I had the privilege of eating her food about 20 years ago. It was amazing! Thanks for pointing me to this documentary.

In Chinese cuisine, red-cooking usually means braising in soy sauce. In this recipe it is something quite different. The ingredients in this recipe are: Cauliflower 250g Carrot 50g Tomato 50g Tomato Ketchup Salt Sugar Pepper Corns (Black or White) Salad Oil To summarise the method: Break the cauliflower into florets and soak for ten minutes in salty water, then scald in boiling water for 5 mins. Drain. Cut carrot and tomato into small pieces. Heat oil in wok, Add tomato ketchup and fry until oil turns red. Take off the heat and add cauliflower. Return to the heat and add the remaining ingredients. Cook until done. The term 小炒, which is usually translated as 'stir-fry' has a wider meaning in China than that adopted by the west. All the recipes involve frying to some extent but other techniques are also incorporated. When I've finished the book I will summarise all the various techniques used.

Hi liuzhou, Do you know this one ? Sichuan(China) Cuisine in Both Chinese and English 中国川菜(中英文标准对照版) ISBN-10: 7536469640 《中国川菜(中英文标准对照版)》重点介绍了180道经典四川菜点的制作方法，全书采用中英文对照的编排方式，是目前国内第一本大型的中英文标准版的地方风味精美图文集。《中国川菜(中英文标准对照版)》的制作团队囊括了国内外饮食文化研究领域的一流专家、川菜烹饪大师、摄影名师等，由此确保了《中国川菜(中英文标准对照版)》内容的权威性。《中国川菜(中英文标准对照版)》文字简洁明了，图片美观精致，翻译标准规范，特别是180道经典四川菜点的制作方法，可供感兴趣的中外读者亲自操作实践，《中国川菜(中英文标准对照版)》具有很高的可读性、观赏性、实用性和指导性。 Content: 封面 扉页 版权页 目录 第一篇 开胃菜 Appetizer 五香牦牛肉 Five-Spice-Flavored Yak Beef 四味鲍鱼 Four-Flavor Abalone 葱酥鱼 Crispy Scallion-Flavored Fish 怪味鸡丝 Multi-Flavored Chicken Slivers 椒麻鸡 Jiaoma-Flavor Chicken 白宰鸡 Baizai Chicken 花椒鸡丁 Sichuan-Pepper-Flavored Chicken 泡椒凤爪 Pickled-Chili-Flavored Chicken Feet 钵钵鸡 Bobo Chicken 腊味拼盘 Cured Meat Platter 卤水拼盘 Assorted Meat Stewed in Sichuan-Style Broth 太白酱肉 Taibai Flour-Paste-Flavored Pork 蒜泥白肉 Pork in Garlic Sauce 酱猪手 Flour-Paste-Flavored Pork Feet 糖醋排骨 Sweet-and-Sour Spareribs 烟熏排骨 Smoked Spareribs 芥末肚丝 Tripe Slivers in Mustard Sauce 红油耳片 Pork Ear Slices in Chili Oil 陈皮兔丁 Tangerine Peel-Flavored Rabbit Dices 夫妻肺片 Fuqi Feipian (Sliced Beef & Offal in Chili Sauce) 麻辣牛肉干 Mala Dried Beef Strips 灯影牛肉 Translucent Beef Slices 双味蘸水兔 Rabbit with Double-Flavor Dipping Sauces 四川泡菜 Sichuan Pickles 老妈兔头 Laoma Rabbit Heads 侧耳根拌蚕豆 Sichuan-Style Heartleaf and Broad Bean Salad 灯影苕片 Translucent Sweet Potato Chips 口口脆 Crunchy Auparagus Lettuce 酸辣蕨粉 Hot-and-Sour Fern Root Noodles 怪味花仁 Multi-Flavored Peanuts 姜汁豇豆 Asparagus Beans in Ginger Sauce 泡椒双耳 Black and White Chili-Pickle-Flavored Funguses 椒麻桃仁 Jiaoma-Flavor Walnuts 荞面鸡丝 Buckwheat Noodles with Shredded Chicken 麻酱凤尾 Asparagus Lettuce with Sesame Paste 鱼香豌豆 Peas in Fish-Flavor Sauce 第二篇 热菜 Hot Dishes 海鲜类 Seafood 红烧鲍鱼 Red-Braised Abalone 宫保龙虾球 Gongbao Lobster Balls 鱼香龙虾 Lobster in Fish-Flavor Sauce 干烧大虾 Dry-Braised Prawns 翡翠虾仁 Shrimps with Jade-Colored Broad Beans 盆盆虾 Penpen Prawns (Spicy Prawns in a Basin) 干烧辽参 Dry-Braised Liaoning Sea Cucumber 家常海参 Home-Style Sea Cucumber 酸辣海参 Hot-and-Sour Sea Cucumber 白汁鱼肚卷 Fish Maw Rolls in Milky Sauce 椒汁多宝鱼 Turbot in Pepper-Flavored Sauce 菠饺鱼肚 Spinach-Flavored Dumplings with Fish Maw 家常鱿鱼 Home-style Squid 家常鱼唇 Home-style Fish Snouts 干煸鱿鱼丝 Dry-Fried Squid Slivers 泡椒墨鱼仔 Pickled-Chili-Flavored Tiny Cuttlefish 荔枝鱿鱼卷 Lichi-Flavor Squid Rolls 香辣蟹 Hot-and-Spicy Crabs 煳辣鲜贝 Hula-Flavor Scallops 竹烤银鳕鱼 Roasted Cod on a Bamboo Platter 藿香鲈鱼 Ageratum-Flavored Perch 双椒石斑鱼 Speckled Hind Fish with Green and Red Peppers 山珍类 Mountain Delicacies 冰糖燕窝 Bird's Nest with Rock Sugar 清汤燕菜 Bird's Nest in Consomme 一品牦牛掌 Deluxe Yak Paws 竹荪鸽蛋 Pigeon Eggs with Veiled Lady Mushrooms 河鲜类 River Delicacies 清蒸百花江团 Steamed Longsnout Catfish Surrounded by Flowers 红烧裙边 Red-Braised Shell Rims of Chinese Turtle 土豆烧甲鱼 Braised Chinese Turtle with Potatoes 川式烤鳗鱼 Sichuan-Style Barbecued Eel 豆瓣鱼 Fish in Chili Bean Sauce 砂锅雅鱼 Ya Fish Casserole 香辣黄蜡丁 Hot-and-Spicy Yellow Catfish 麻辣小龙虾 Mala Crayfish 泡椒牛蛙 Pickled-Chili-Flavored Bullfrog 开门红 Good-Luck Fish Head 石锅牛蛙 Bullfrog in a Stone Pot 川味烤鱼 Sichuan-Flavor Barbecued Fish 干烧鱼 Dry-Braised Fish 糖醋脆皮鱼 Crispy Sweet-and-Sour Fish 芹黄熘鱼丝 Stir-Fried Fish Slivers with Celery 酸菜鱼 Fish with Pickled Mustard 软烧仔鲶 Braised Catfish 香辣沸腾鱼 Hot-and-Spicy Sizzling Fish 鳝段粉丝 Paddy Eels with Pea Vermicelli 干煸鳝丝 Dry-Fried Paddy Eel Slivers 大蒜烧鳝鱼 Braised Paddy Eels with Garlic 香辣泥鳅 Hot-and-Spicy Loach 禽肉类 Poultry 宫保鸡丁 Gongbao Diced Chicken 太白鸡 Taibai Chicken 鸡米杂粮配窝窝头 Chopped Chicken with Steamed Corn Buns 野生菌煨乌鸡 Stewed Silkie Chicken with Wild Mushrooms 松茸炖土鸡 Stewed Free-range Chicken with Matsutake 芙蓉鸡片 Hibiscus-like Chicken 辣子鸡丁 Diced Chicken with Pickled Chilies 鸡豆花 Chicken Curd 鸡蒙葵菜 Cluster Mallow Coated with Chicken Mince 白果炖鸡 Stewed Chicken with Gingko Nuts 黄焖鸡 Golden Chicken Stew 鱼香八块鸡 Chicken Chunks in Fish-Flavor Sauce 雪花鸡淖 Snowy Chicken 香辣掌中宝 Hot-and-Spicy Chicken Feet Pad 青椒鸡杂 Chicken Hotchpotch with Green Peppers 虫草鸭子 Steamed Duck with Caterpillar Fungus 樟茶鸭 Tea-Smoked Duck 甜皮鸭 Crispy Sweet-Skinned Duck 姜爆鸭丝 Quick-Fried Duck Slivers with Ginger 酱爆鸭舌 Quick-Fried Duck Tongues with Fermented Flour Paste 香辣鸭唇 Hot-and-Spicy Duck Jaws 香酥鸭子 Crispy Duck 鸡烩鸭腰 Braised Duck Kidneys with Collybia Mushrooms 天麻乳鸽 Pigeon Stew with Gastrodia Tuber 鱼香虎皮鸽蛋 Tiger-skin Pigeon Eggs in Fish-Flavor Sauce 畜肉类 Meat 回锅肉 Twice-Cooked Pork 盐煎肉 Stir-Fried Pork with Leeks 东坡肘子 Dongpo Pork Knuckle 红烧肉 Red-Braised Pork Belly 坛子肉 Stewed Meat in an Earthen Pot 鱼香肉丝 Pork Slivers in Fish-Flavor Sauce 酱肉丝 Stir-Fried Pork Slivers with Fermented Flour Paste 青椒肉丝 Pork Slivers with Green Peppers 锅巴肉片 Sliced Pork with Sizzling Rice Crust 粉蒸肉 Steamed Pork Belly with Rice Flour 糖醋里脊 Sweet-and-Sour Pork Tenderloin 咸烧白 Steamed Pork with Salty Stuffing 甜烧白 Steamed Pork with Sweet Stuffing 火爆双脆 Crispy Quick-Fried Pork Tripe and Chicken Gizzards 火爆腰花 Quick-Fried Pork Kidneys 萝卜连锅汤 Pork Soup with Radish 香辣猪蹄 Hot-and-Spicy Pork Feet 雪豆蹄花 Pork Feet Stew with White Haricot Beans 葱烧蹄筋 Braised Pork Tendon with Scallion 川椒牛仔骨 Sichuan-Style Pepper-Flavored Beef Spareribs 红烧牛头方 Red-Braised Water Buffalo Scalp 干煸牛肉丝 Dry-Fried Beef Slivers 水煮牛肉 Boiled Beef in Chili Sauce 小笼蒸牛肉 Steamed Beef in a Small Bamboo Steamer 竹笋烧牛肉 Braised Beef with Bamboo Shoots 香辣肥牛 Hot-and-Spicy Beef 藤椒肥牛 Beef with Green Sichuan Pepper 鲜椒仔兔 Rabbits with Chili Peppers 素菜类 Vegetables 麻婆豆腐 Mapo Tofu 家常豆腐 Home-Style Tofu 口袋豆腐 Pocket Tofu 过江豆花 Silken Tofu with Dipping Sauce 砂锅豆腐 Tofu Casserole 毛血旺 Duck Blood Curd in Chili Sauce 开水白菜 Napa Cabbage in Consomme 鱼香茄饼 Eggplant Fritters in Fish-Flavor Sauce 臊子蒸蛋 Steamed Egg with Topping 白油苦笋 Stir-Fried Bitter Bamboo Shoots 酱烧冬笋 Braised Winter Bamboo Shoots with Fermented Flour Paste 干锅茶树菇 Black Poplar Mushrooms in a Small Wok 干贝菜心 Napa Cabbage with Dried Scallops 干煸四季豆 Dry-Fried French Beans 蚕豆泥 Mashed Broad Beans 川贝酿雪梨 Pear Stuffed with Fritillaria Cirrhosa 金沙玉米 Golden-Sand Corn (Fried Corn with Egg Yolk) 番茄蛋花汤 Tomato and Egg Soup 绿豆南瓜汤 Pumpkin Soup with Mung Beans 第三篇 火锅 Hot Pot 毛肚火锅 Beef Tripe Hot Pot 鸳鸯火锅 Double-Flavor Hot Pot 羊肉汤锅 Mutton Soup Hot Pot 串串香 Chuan Chuan Xiang Hot Pot 冷锅鱼 Fish in Cold Pot 干锅鸡 Sauteed Chicken in a Small Wok 第四篇 面点小吃 Snacks 担担面 Dandan Noodles 钟水饺 Zhong’s Dumplings 川北凉粉 Northern-Sichuan-Style Pea Jelly 龙抄手 Long Wonton 牛肉焦饼 Crispy Pancakes with Beef Stuffing 小笼包子 Steamed Buns in Small Bamboo Steamers 叶儿粑 Leave-Wrapped Rice Dumplings 珍珠圆子 Pearly Tangyuan 蛋烘糕 Dan Hong Gao (Sichuan-Style Stuffed Pancakes) 黄粑 Brown Rice Cake Wrapped in Leaves 鸡丝凉面 Cold Noodles with Shredded Chicken 军屯锅盔 Juntun Pancakes 三大炮 Three Cannonshots (Sweet Rice Buns) 赖汤圆 Lai’s Tangyuan (Sweet Rice Dumplings) 铺盖面 Sheet Pasta with Topping 红烧牛肉面 Noodles with Red-Braised Beef Topping 酸辣粉 Hot-and-Sour Sweet Potato Noodles 一品锅贴 Deluxe Fried Dumplings 附录 Appendix 川菜特色调味品 Featured Seasonings 川菜烹饪术语 Terms