中式菜名

1. 木须肉 Characteristics: This dish needs scant seasonings and ingredients are easy to get. Also, cooking is straightforward. Weekend cooks will find making Sautéed Sliced Pork, Eggs and Black Fungus a real pleasure.

A typical Chinese northern dish of unknown origin to which you have a choice of adding black fungus, daylily and cucumber while the others prefer black fungus and lettuce on top of lean pork and eggs. It contains rich protein, calcium and phosphorus but little fat and cholesterol, hence suitable for general consumption.

Ingredients: 2 cucumbers

20g dried black fungus 20 dried daylily 2 eggs 300g lean pork green onion slices ginger slices salt sesame oil soy sauce cooking wine cornstarch

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste. Preparation: A. Soak the dried daylily in warm water for about 20- 30 minutes till they saturate. Clean and cut them into sections. Then put it aside.

B. Put the dried black fungus in cold water for 20-30 minutes till they saturate. Wash and then tear them into small pieces. Put aside for later use. C. Cut the lean pork into small pieces. Put it into a plate; add in cooking wine and cornstarch. Stir well.

D. Cut the cucumbers into thin sections first and then slice the sections to get thin diamond-shaped pieces. One can also divide the cucumber into halves first and then slice them into thin semi-rounds as showed in the photo below. Methods: Step 1: Crack and open the egg shells, pour the contents into a small bowl and beat them up. Place wok over fire and then add cooking oil. When the oil is quite hot, put in beaten eggs. Stir fry slowly till they set. Take them out and put aside. Step 2: Heat some cooking oil in a wok. Put in green onion slices and ginger slices. Stir fry for a few seconds and then add lean pork. When the pork turns light pink, add in black fungus and daylily sections. Add soy sauce and salt and mix thoroughly. Step 3: Add boiling water and stir fry for about 2-3 minutes. Then put in the cucumber slices and fried egg. Stir fry for about 1 minute and add cornstarch water. Stir well. Last of all add some sesame oil and mix thoroughly. Turn off the fire when ready.

2.宫保鸡丁 Style: Sichuan(Szechuan) Cuisine Characteristics: the chicken tastes tender and smooth, while the lettuce crisp and refreshing. It can be made either spicy or mild according to how much pimientos and chilli sauce are added, but both have unique flavors.

Popular both at home and abroad, this dish is a traditional dish of Sichuan Cuisine, mainly made of diced chicken, peanuts and lettuce. It is not only a delicious dish, but it also has medical and health preserving properties, including nourishing the marrow and replenishing the essence, promoting mental health and prolonging the life and preventing hypertension and heart disease.

Ingredients: 2 boneless, skinless chicken breasts, about 100 g each 1 cup fried peanuts half a lettuce, 50 g half a carrot, 50 g ginger green onion (spring onions, scallions)

Seasonings: salt white sugar pepper powder prickly ash seeds vinegar soy sauce broad bean paste cooking wine wet corn starch dry chili sections red chili oil, optional monosodium glutamate Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste.

Preparation Work: A. Peel the lettuce with a peeling knife, cut the chicken, lettuce and carrot into diced pieces and cut the green onion and ginger into chopped pieces.

B. Put the diced chicken into a bowl and process it: add in salt, pepper powder, cooking wine, monosodium glutamate, chicken extract, egg white, vinegar, starch and oil, and stir well in the same direction until you feel it is a bit sticky with chopsticks.

C. You have to get ready for the wet cornstarch mixed with salt, sugar, monosodium glutamate and pepper powder.

Methods: Step 1: Place a wok over high heat until hot. Add some coooking oil, swirling to coat sides. Add in the prickly ash seeds to be fried by big fire for 20 seconds and pick them out of the wok through a colander. Next, pour in the chopped ginger and green onion, dry chili sections and the broad bean paste, stir fry the seasonings until fragrant, about 30 seconds.

Step 2: Pour in the processed diced chicken, stir fried it for about 3 minutes by big fire until it turns white and is 80 percent cooked and pour in the wet starch we prepared in preparation work C.