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What cooks here have made, and the classics they come from.
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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 →ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich and saltyBe its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes richBe its first cook →
CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.Be its first cook →
CantoneseSteamed fish with ginger and spring onionA whole very fresh fish, steamed just to the bone, then dressed with seasoned soy and ginger and spring onion scalded with smoking oil.Be its first cook →CantoneseGinger and spring onion oilFinely chopped ginger and spring onion with salt, scalded with smoking oil — the sauce for white-cut chicken.Be 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 →HunanSteamed fish head with chopped chilliesA large fish head split open, heaped with red salted chillies and steamed, then finished with spring onion and sizzling oil.Tastes very hot and saltyBe its first cook →ShandongShandong jianbingA paper-thin sheet of millet, corn or wheat batter, cooked dry and crisp on a wide iron griddle, and rolled around a whole spring onion and sweet bean sauce.Be its first cook →ShandongScallion-braised sea cucumberSoaked dried sea cucumber braised in stock and soy with spring onions fried slowly to gold, until it's soft, glossy and full of scallion.Be its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ShanghaineseShengjian baoSmall risen pork buns fried in a wide, shallow pan, steamed under a lid, so their bottoms go crisp and golden while the tops stay soft.Tastes richBe its first cook →ShanghaineseScallion oil noodlesThin wheat noodles tossed in oil in which spring onions have been fried slowly until dark and crisp, with dark soy and sugar.Tastes savoury, rich and saltyBe its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →AnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.Tastes hot and richBe its first cook →BeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.Tastes very richBe its first cook →YunnanSteam-pot chickenChicken cooked in a clay pot with a chimney at its centre, set over boiling water, so the steam gathers into a pure, clear broth.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →JapaneseTonkotsu ramenThin, straight noodles in a cloudy, creamy pork-bone broth, with slices of chāshū, red pickled ginger and spring onion.Be its first cook →
KoreanTteokbokkiChewy cylinders of rice cake simmered in a sweet, hot gochujang sauce with fish cakes and spring onion — Korea's best-loved street snack.Be its first cook →KoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.Be its first cook →
LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.Tastes sharp and savouryBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →Creole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.Be its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →
CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.Be its first cook →CantoneseSteamed fish with ginger and spring onionA whole very fresh fish, steamed just to the bone, then dressed with seasoned soy and ginger and spring onion scalded with smoking oil.Be its first cook →CantoneseGinger and spring onion oilFinely chopped ginger and spring onion with salt, scalded with smoking oil — the sauce for white-cut chicken.Be 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 →HunanSteamed fish head with chopped chilliesA large fish head split open, heaped with red salted chillies and steamed, then finished with spring onion and sizzling oil.Tastes very hot and saltyBe its first cook →ShandongShandong jianbingA paper-thin sheet of millet, corn or wheat batter, cooked dry and crisp on a wide iron griddle, and rolled around a whole spring onion and sweet bean sauce.Be its first cook →ShandongScallion-braised sea cucumberSoaked dried sea cucumber braised in stock and soy with spring onions fried slowly to gold, until it's soft, glossy and full of scallion.Be its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ShanghaineseShengjian baoSmall risen pork buns fried in a wide, shallow pan, steamed under a lid, so their bottoms go crisp and golden while the tops stay soft.Tastes richBe its first cook →ShanghaineseScallion oil noodlesThin wheat noodles tossed in oil in which spring onions have been fried slowly until dark and crisp, with dark soy and sugar.Tastes savoury, rich and saltyBe its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →AnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.Tastes hot and richBe its first cook →BeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.Tastes very richBe its first cook →YunnanSteam-pot chickenChicken cooked in a clay pot with a chimney at its centre, set over boiling water, so the steam gathers into a pure, clear broth.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →JapaneseTonkotsu ramenThin, straight noodles in a cloudy, creamy pork-bone broth, with slices of chāshū, red pickled ginger and spring onion.Be its first cook →KoreanTteokbokkiChewy cylinders of rice cake simmered in a sweet, hot gochujang sauce with fish cakes and spring onion — Korea's best-loved street snack.Be its first cook →KoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.Be its first cook →LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.Tastes sharp and savouryBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →Creole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.Be its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →That's everything for that word. The index stops when it runs out.