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MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →CantonesePineapple bunA soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.Tastes sweet and richBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →ShandongPoetry and Rites ginkgoGinkgo nuts, shelled and blanched, simmered in syrup with honey and lard until they're glazed and tender — a sweet from the Kong family's banquet table.Tastes very sweet and bitterBe its first cook →ZhejiangNingbo tangyuanSoft balls of glutinous rice dough filled with a sweet paste of black sesame, sugar and lard, served in their hot cooking water.Tastes sweet and very richBe its first cook →AnhuiHuangshan shaobingA small, flaky, round pastry filled with preserved mustard greens and fatty pork, crusted with sesame and baked against the wall of a charcoal oven.Tastes very rich and bitterBe its first cook →KashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.Tastes very bitter and hotBe its first cook →Castilian and MadridLechazo asadoA quarter of milk-fed lamb roasted slowly in a wood-fired oven with only water, salt and a little lard, until the skin is golden and the meat almost melting.Tastes very richBe its first cook →AsturianCasadiellesLittle turnovers of wine-and-lard pastry filled with ground walnuts, sugar and anise, fried and rolled in sugar.Tastes mostly fat and sweetBe its first cook →LyonnaisSalade lyonnaiseBitter frisée tossed with hot bacon, croutons and a sharp mustard vinaigrette, topped with a soft poached egg.Tastes bitter, very rich and brightBe its first cook →AlsatianChoucroute garnieSauerkraut braised in white wine with juniper, then heaped with smoked and salted pork, sausages and boiled potatoes.Tastes sharp and richBe its first cook →AlsatianTarte flambéeBread dough rolled paper-thin, spread with fromage blanc and cream, scattered with onion and bacon, and baked in seconds in a blazing oven.Tastes rich and brightBe its first cook →NormanOmelette de la Mère PoulardEggs beaten long and hard, then cooked over a wood fire in a long-handled pan with plenty of butter, until tall and airy, like a soufflé.Tastes very richBe its first cook →BurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.Tastes bitter and brightBe its first cook →
MexicanTamalesMasa beaten with lard and stock, spread on a corn husk or banana leaf around a filling, folded and steamed.Be its first cook →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe its first cook →
MexicanTamalesMasa beaten with lard and stock, spread on a corn husk or banana leaf around a filling, folded and steamed.Be its first cook →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe its first cook →That's everything for that word. The index stops when it runs out.