adjusted-持家
菜
川菜:麻婆豆腐(
MaPo Tofu
)
、回锅肉(
Saut
é
ed Sliced Pork with Pepper and Chili
)
、干
烧鱼翅(
Dry-
Braised Shark
’
s Fin
)
、豆花肉蟹(
Saut
é
ed Hardshell Crab with Tofu Pudding
)
、
坛子鸡(
Chicken
in
Pot
)
、樟茶鸭(
Smoked
Duck,Sichuan Style
)
、魔芋鸭(
Braised Duck with
Shredded
Konjak
)
粤菜:叉烧(
BBQ
Pork
)
、烧鹅(
Roast Go
ose
)
、白斩鸡(
Chopped
Boiled Chicken
)
、脆
皮乳猪(
Crispy BBQ Suckling
Pig
)
、脆皮乳鸽(
Crispy
Pigeon
)
鲁菜:
葱烧海参
(
Braised Sea Cucumbers with Spring On
ions
)
、
九转大肠
(
Braised Intestines
in
Brown Sauce
)
北京菜:北京烤鸭(
Peking
D
uck
)
、京酱肉丝(
Saut
é
ed
Shredded
Pork
in
Sweet
Bean
Sauce
)
、羊蝎子(
Lamb Spine Hot
Pot
)
贵州菜:酸汤鱼(
Fish in Sour Soup
)
、花江狗肉(
Huajiang Dog
Meat
)
p>
湘菜:
剁椒鱼头
(
Steamed Fish Head with Diced Hot Red Peppers
)
、
莲蓬扣肉
(
Braised Pork
with Lotus Seeds
)
、
农家小炒肉
(
p>
Shredded Pork with V
egetables<
/p>
)
、
干锅茶树菇
(
Griddle Cooked
Tea Tree
Mushrooms
)
p>
淮扬菜:
红烧狮子头
(
Stewed Pork Ball in Brown Sauce
)
、
蜜汁火方
(
Brais
ed Ham in Honey
Sauce
)
浙江菜:西湖醋鱼(
West
Lake Fish in Vinegar Gravy
)
、
东坡肉(
Braised Dongpo
Pork
)
p>
东北菜:
小鸡炖蘑菇
(
Stewed Chick with Mushroom
)
、
酱骨架
(
Braised
Spare Ribs in Brown
Sauce
)
新疆菜:
大盘鸡
(
Braised Chicken with Potato and
Green Pepper
)
、
孜然寸
骨
(
Saut
é
ed Spare
Ribs with
Cumin
)
p>
广西菜:
啤酒鸭
(
Stewed Duck in Beer
)
、
酸笋炒牛肉
(
Saut
é
p>
ed Beef with Pickled Bamboo
Shoots
)
上海菜:油爆虾(
Stire-
Fried Shrimps
)
、毛蟹炒年糕(
Saut
é
ed Hardshell Crab
with Rice
Cake
)
江西菜:
三杯鸡
(
Stewed Chicken with Three Cups Sauce
)
、
藜蒿炒腊肉
(
Saut
é
ed
Preserved
Pork with Artemisia
selengensis
)
云南菜:汽锅鸡(
Steam Pot
Chicken
)
adjusted-持家
adjusted-持家
adjusted-持家
adjusted-持家
adjusted-持家
adjusted-持家
adjusted-持家
adjusted-持家
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