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Kung Pao chicken
Kung Pao chicken
A chili hot pot characteristic of Sichuan cuisine
A chili hot pot characteristic of Sichuan cuisine
Image: Mayishangshu
Image: Mayishangshu
Image: Sichuan signature spicy bon bon chicken
Image: Sichuan signature spicy bon bon chicken
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A Quanjude cook is slicing Peking roast duck. Peking duck is eaten by rolling pieces of duck with scallion, cucumber and sweet bean sauce using steame
A Quanjude cook is slicing Peking roast duck. Peking duck is eaten by rolling pieces of duck with scallion, cucumber and sweet bean sauce using steamed pancakes.
Dàzhǔ gānsī is a typical soup dish of Huaiyang cuisine. It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and the ingredients nee
Dàzhǔ gānsī is a typical soup dish of Huaiyang cuisine. It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and the ingredients need to be braised with shrimp in chicken soup. It was highly praised by the Qianlong emperor.
Làzǐ Jī, stir-fried chicken with chili and Sichuan pepper in Sichuan style
Làzǐ Jī, stir-fried chicken with chili and Sichuan pepper in Sichuan style
Steamed whole perch with roe inside. Sliced ginger and spring onion is usually spread on top.
Steamed whole perch with roe inside. Sliced ginger and spring onion is usually spread on top.