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ThaiKhao soiEgg noodles in a coconut curry broth with chicken or beef, under a tangle of crisp fried noodles, with pickled mustard greens, shallot and lime on the side.Tastes mildBe 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 →
SichuanDan dan noodlesNoodles under a spoonful of crisp minced pork and preserved greens, in a sauce of chilli oil, sesame and Sichuan pepper.Be its first cook →SichuanDry-fried green beansGreen beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.Tastes hot and richBe its first cook →
PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.Be its first cook →
SichuanDan dan noodlesNoodles under a spoonful of crisp minced pork and preserved greens, in a sauce of chilli oil, sesame and Sichuan pepper.Be its first cook →SichuanDry-fried green beansGreen beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.Tastes hot and richBe its first cook →PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.Be its first cook →That's everything for that word. The index stops when it runs out.