Chinese Food 14: Pork with Garlic Sauce鱼香肉丝
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 and 70% lean meat, which will…
Chinese Food 15: Quick-Fried Tripe 老北京爆肚
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…
Chinese Food 4: Chongqing Fragrant Spicy 重庆的香辣蟹
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.…
Chinese Food 5: BabyCuttlefish with Pepper 泡椒墨鱼仔
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…
Chinese Food 3: Hot Pot 火锅
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,…
Chinese Food 6: Fish in Sour Soup 酸汤鱼
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…
