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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 →
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 →
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 →That's everything for that word. The index stops when it runs out.