Traditional food : meng damao fragrant rice cake, yuewei beans flavored with aniseed, chang tangjiao bamboo shoots, cao chicken, yue chicken, fermented bean curd ; fermented series : fermented dry vegetable, fermented bean skin, fermented beans, fermented vegetable ； pickled series : pickled duck, pickled chicken, pickled vegetable ； modern food series : rice noodle, chinese turtle, pearl powder ； liquor - marinated series : liquor - saturated shrimps, liquor - saturated chicken, and liquor - marinated dry fish
傳統食品類有：孟大茂香糕、越味茴香豆、長塘角
筍、糟
雞、越
雞、腐乳；霉系列有：如霉乾菜、霉千張、霉毛豆、霉莧菜梗；醬系列有：醬
雞、醬鴨、醬菜等產品；現代食品類有：銀絲米面、中華鱉、珍珠粉；醉系列有：如醉蝦、醉
雞、醉魚乾等產品。
The representative dishes are : longmen beard chicken, nan kun hill guanyin dish, west brook bamboo shoot, xi lin bonito
龍門胡須
雞、南崑山觀音菜、西溪竹
筍、西林鰹魚是較有代表性的客家菜。
Deep - fried spring chicken jilin style
吉林炸小
筍雞
Finely dice the mushrooms, bamboo shoots, water chestnuts, ham and chicken breast. depistil the lotus seeds and steam cook
香菇馬蹄火腿
雞脯肉冬
筍蓮子桃仁青豆各50克
Water - bamboo shoots stir - fried with shredded chicken
茭白
筍炒
雞絲。
Braised spring chicken with butter
黃油燜
筍雞
Deep - fried spring chicken slices
炸
筍雞塊
Braised broiler with butter
黃油燜
筍雞
Yunnan cuisine is not built around large portions of meat or fish, but with strips of meat and many pickled, sweet, or sour vegetables, which are especially appetizing when the weather is hot. renhe garden specialties include thin strips of pig ear, thin slices of beef dried with aromatic spices, pickled - bamboo - and - chicken soup, pickled bamboo fish, and fish covered in crumbled baked soybean
雲南菜沒有大魚大肉，大多是微酸微甜的清爽小菜，例如大薄片牛肉乾巴涼拌結頭，蕎頭肉末涼拌耳絲酸
筍雞湯酸
筍魚豆豉魚等在點心方面，牛奶凝固成片，入油鍋炸成乳扇層層軟q的破酥包子。
Flavor oil with scallion and ginger, add sugar, salt, soy sauce, drop in eel pieces, add wine, toss, place in a plate sprinkle on diced garlic. surround with shrimp - egg dumplings
雞蛋小頭處雕成花瓣形，火腿冬
筍切花瓣形片，插入
雞蛋黃中， 1個蛋放中間， 9個放砂鍋周圍，蒸15分鐘。
Slice into pieces the bamboo shoots, ham and chicken. dice the water chestnuts
冬
筍火腿
雞肉切片，荸薺切丁，蓮子去芯
Kyushu, and particularly hakata is famous for tonkotsu ( pork soup ) ramen, hokkaido for miso ramen served with a butter and sweetcorn. individual ramen shops all have their own particular flavour and style and chefs can be quite secretive about what makes their soup so special
配菜多以叉燒肉和
雞蛋為主，還有放入竹
筍、雪菜、土豆、燉肉、酸梅、玉米、豆芽、蔥花、紫菜、芝麻、白菜、菠菜等，種類繁多。
In the water we are cooking the eggs warm the asparagus tips, drain and reserve hot
取熱水，放入
雞蛋和蘆
筍的頭部，進行加熱，把水瀝干，保溫儲存
Sliced chicken and bamboo shoots
鮮
筍炒
雞絲
Shredded chicken and bamboo shoots
筍炒
雞絲
Mix cornstarch, cooking wine, salt, pepper and vinegar in a bowl to make a sauce. stir - fry chicken shreds in pea - nut oil, drop in scallion, ginger, garlic slices and pockled chillies, stir - fly till the flavor comes out, drop in bamboo shoot slices and celery, pour in the sauce, stir - fry
水澱粉料酒鹽胡椒粉和醋在碗中兌成味汁，用花生油將
雞條炒散，放入蔥姜蒜片和泡辣椒，炒出香味後放入冬
筍條芹菜，下入兌好的碗汁，翻吵幾下即成。
Mashed chicken and asparagus soup
蘆
筍雞茸湯
Chicken liver with bamboo shoots
雞肝冬
筍
Fried sliced chicken with bamboo shoots
冬
筍雞片
Saute sliced chicken with bamboo shoots
冬筍雞片
