4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。    Shredded Pork with Garlic Sauce 鱼香肉丝（yúxiāng ròusī） Style of cooking: Sichuan cuisine 菜系：川菜 Flavor: Flavored with fish spices 口味：鱼香味 Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat Read More

   爆肚作为北京的一种地方名吃，较早记载是在清乾隆年代，以清末民初时为盛。仅东安市场一处最多时就有七个卖爆肚的摊位。当时卖爆肚最出名的有东安市场的爆肚冯、爆肚王，天桥的爆肚石，门框胡同的爆肚杨，东四牌楼的爆肚满等。以消费人群不同，老北京的爆肚分东安市场和南城天桥两派。南城天桥、大栅栏的爆肚以牛百叶及肚领为主，制作上较粗放。而东安市场的爆肚冯家、王家，制作上就精细得多，以羊肚为主。早年的官宦人家、八旗子弟，特别是梨园行人，均以食爆肚为快。    老北京爆肚(Lǎo běijīng bàodù)Quick-Fried Tripe of Old Beijing The statement of “13 Styles of Quick-Fried Tripe of Old Beijing” can be traced back to the Manchu times and the legend has it Read More

   Fried crabs are a common Chinese dish, seen on the menus of many neighborhood restaurants and prepared on a regular basis in homes for family dinners or special occasions. Mixing the intense, bold Read More

   这菜全靠四川的泡海椒（子弹椒），要选色泽鲜红、体大肉厚的海椒，泡的也需恰到好处。成菜红白分明，赏心悦目！泡椒的味全在墨鱼仔里面，还带点回甜的味道。    Chengdu: Baby Cuttlefish with Pickled Pepper成都：泡椒墨鱼仔 A writer describes Sichuan style seafood by saying that since seafood came to Sichuan, it has gained a new kind of life! One of the Read More

   There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to Read More

   据说酸汤鱼是用西红柿，还有当地发酵的米汤等等做出来的。当地人有“三天不吃酸，走路打拜拜”的习惯，所以可以想象这个酸字如何了得！如果只能在贵阳吃一顿饭，酸汤鱼一定是首选。    Guiyang: Fish in Sour Soup 贵阳：酸汤鱼 Fish in Sour Soup’s major ingredients are tomato and locally fermented rice soup, amongst other things. Sour dishes are so popular in Guiyang, that it Read More

   中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系。    China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China’s local dishes have their own typical characteristics, Read More

   什锦蛋炒饭，是扬州炒饭中最典型的品种，它有很多配料，常用的有鸡蛋、海参、火腿、青豆、虾仁、猪里脊肉、香菇、笋、葱花等等。制作时先将鸡蛋炒好，再将其他配料炒熟，加清汤和盐调好味，盛起备用，然后开始炒米饭，米饭要炒得粒粒分明而没有湖斑，最后将炒好的鸡蛋和其它配料倒入一半炒匀，炒匀后盛出三分之二放在盘中，再将剩下的配料与锅中的米饭炒匀，盖在盘中的炒饭上。如此做出的炒饭既漂亮，又有很多配料在上面，真是好吃看得见啊！      Yeung Chow Fried Rice(扬州炒饭: Yángzhōu chǎofàn) is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, and the Philippines. 扬州炒饭是中国、美国、澳大利亚、英国和菲律宾中式餐馆里的常见菜式。 Yangzhou, or Read More

   While you’re at it, why not tell or show us the most hilarious translation of a Chinese dish you’ve ever seen? Or even the name of a dish you just can’t figure out Read More

  Mápó dòufu–麻婆豆腐   Nowadays, “Chen Mapo Dofu” restaurants open at several locations in Chengdu, with one on Xiyulong St. and another near the Qingyang Gong Temple to serve the best version. In 2005, the Read More