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What cooks here have made, and the classics they come from.
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HunanSteamed trio of cured meatsSlices of smoked pork, cured chicken and cured fish packed together in a bowl with fermented black beans and chilli, and steamed until their fats and flavours mingle.Tastes very rich and hotBe its first cook →SichuanMapo tofuSoft tofu in a fiery, glossy sauce of doubanjiang, fermented black beans, minced beef and ground Sichuan pepper.Tastes hot and richBe its first cook →
SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →BrazilianFeijoadaBlack beans stewed slowly with salted, smoked and fresh pork and dried beef, served with rice, greens, farofa and orange.Be its first cook →
SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →BrazilianFeijoadaBlack beans stewed slowly with salted, smoked and fresh pork and dried beef, served with rice, greens, farofa and orange.Be its first cook →That's everything for that word. The index stops when it runs out.