Pao Jiao Niu Wa (Sichuan Bullfrog with Pickled Chilies)
Tastier than chicken!? Superbly stewed "frog" with the acidity of fermented pepper
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Meat dishes recipes
Asian recipes you can make at home (244 recipes). Spices available at Shin-Okubo grocery stores.
La Zi Ji (Sichuan Spicy Deep-fried Chicken)
Look for chicken among the peppers! Numbing and spicy Sichuan "treasure hunt" fried chicken
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Suan Ni Bai Rou (Sliced Pork with Garlic Sauce)
Extremely Thin Boiled Pork Special Sweet Sauce with Garlic Violence
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Guo Bao Rou (Dongbei Sweet and Sour Pork)
Crispy, Golden Fried Pork, the Tohoku Region's Pride
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Tang Cu Pai Gu (Sweet and Sour Spareribs)
I'll suck you to the bone! Shanghai's Famous Black Tekateka Premium Spare Ribs
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Dongpo Pork (Hangzhou Braised Pork Belly)
Miracle pork cut with chopsticks! Masterpieces of the literary magnate who became the roots of "kakuni" all over China
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Lion's Head Meatballs (Huaiyang Braised Giant Meatballs)
Softness you can't hold with chopsticks! The Ultimate Fluffy Meat Dumpling, Huge as a Lion's Head
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Kung Pao Chicken (Sichuan Spicy Chicken with Peanuts)
The world's most famous Chinese food! The Golden Ratio of Sweet, Sour and Spicy Chicken and Peanuts
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Bai Qie Ji (Cantonese Boiled Chicken)
Maximize the flavor of your chicken! White boiled chicken is the origin of Cantonese cuisine
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Jiang Da Gu (Northeast Braised Pork Bones)
Cover yourself with plastic gloves! Tohoku's "Manga Meat" Smoked to the Marrow
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Xi Hong Shi Niu Nan (Tomato and Beef Brisket Stew)
Chinese-style beef stew! A large classic that combines the sour taste of tomatoes and the flavor of beef roses
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You Lin Ji (Hot Oil Chicken with Aromatic Sauce)
It's not like fried chicken in Japan! The authentic oiled chicken is a "hot oiled" Parisian whole chicken
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Huang Men Ji Mi Fan (Braised Chicken with Rice)
Sweeping China's street corners! Shiitake Mushroom and Chicken "Strongest Rice Thief" Earthen Pot
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Crispy Roast Pigeon
The deliciousness of the skin surpasses that of Peking Duck! Hong Kong Specialty "Round Grilled Pigeons"
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San Bei Ji (Three Cup Chicken)
I don't use a drop of water! Taiwan's national chicken dish made with sesame oil, soy sauce, and alcohol
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Teng Jiao Ji (Chicken with Green Peppercorns)
Refreshing scent and violent numbness! Sichuan Blue "Dolly Chicken"
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Xiang Yu Kou Rou (Taro and Pork Belly Braise)
Taro sucks up all the pork fat! The Ultimate Steamed Pork by Flipping the Plate
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Jiang Mu Ya (Ginger Duck Hot Pot)
Taiwanese style in winter! Tropical Medicinal Hotpot Stewed in Large Amounts of Ginger and Sesame Oil
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Luo Bo Niu Nan (Cantonese Beef Brisket and Radish Stew)
The scent of Hong Kong's streets! "Torotoro Daikon Radish" infused with the umami of beef belly
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Jiao Yan Pai Gu (Salt and Pepper Spareribs)
Crispy Pleasure! Crispy Clothes and "Sansho Salt" Steal Beer
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Jiu Zhuan Da Chang (Nine-Turn Intestines)
The ultimate overlapping hormone! Shandong cuisine boasts the art of "Jiuzhuang"
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Pi Jiu Ya (Beer Braised Duck)
I don't use water! Magic stew where beer turns duck meat into holo holo holo
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Hakka Stir-fry (Pork and Squid Stir-fry)
The synergy between the umami of squid and pork! The Hakka Nation's Strongest Treats
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Di Guo Ji (Iron Pot Chicken with Dough Drops)
The bread pasted on the skin of the pot is exquisite! The strongest combination of meat and staple foods originated in rural areas
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