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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
MinangkabauNasi kapauRice from the highland village of Kapau, with its own spread of gulai: tambunsu, stuffed intestine; long-cooked jackfruit, cabbage and bamboo shoot; and more.Be its first cook →JavaneseLumpia SemarangSpring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.Be its first cook →
CantoneseHar gowPrawns in a thin, translucent, pleated wrapper, steamed in a bamboo basket.Be its first cook →HuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.Be its first cook →AnhuiStinky mandarin fishA whole mandarin fish, lightly salted and left for days until it smells, then fried and braised with pork, bamboo shoots and chilli.Tastes mild and very saltyBe its first cook →AnhuiHuizhou one-potA deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.Tastes richBe its first cook →
CantoneseHar gowPrawns in a thin, translucent, pleated wrapper, steamed in a bamboo basket.Be its first cook →HuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.Be its first cook →AnhuiStinky mandarin fishA whole mandarin fish, lightly salted and left for days until it smells, then fried and braised with pork, bamboo shoots and chilli.Tastes mild and very saltyBe its first cook →AnhuiHuizhou one-potA deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.Tastes richBe its first cook →That's everything for that word. The index stops when it runs out.