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Wuxi Fried Spare Ribs无锡排骨 Style of cooking: Jiangsu cuisine菜系：苏菜 Flavor: fresh and fragrant口味：鲜香味 Characteristics:特色： Wuxi fried spare ribs is a time-consuming dish and the duration and degree of heating in cooking are crucial to the process. The dish is a bright yellow one with a strong fragrance. One will be deeply attracted by the crispiness, tenderness and delicious taste of the fried spare ribs after tasting just a small piece.无锡排骨是一道相当费工的火候菜，菜肴外观金黄发亮，香气扑鼻而来，只要小尝一口，马上就被酥烂鲜美的排骨肉所深深吸引住。
Ingredients:原料： 300g of spare ribs, 1 piece of green onion, 115g of ginger, 05g of cinnamon, 1 anise, 2 spoons of soy sauce, 1 spoon of starch water, 1 teaspoon of chicken powder, 2 spoons of rice wine, 1 spoon of castor sugar, 3 spoons of tomato sauce and proper amount of salt.子排300克，葱1根，姜115克，桂皮0.5克，八角1粒，酱油2大匙，淀粉水1大匙，鸡精1小匙，米酒2大匙，细砂糖1大匙，番茄酱3大匙，盐适量。 Cooking method:制作方法： 1. Clean the green onion and pat the piece of green onion before cutting it into long strips; clean the ginger and slice it.1．葱洗净，整根拍碎，再切成长段；姜洗净、切成片状。
2. Clean the ribs, strip and slice them, add 2 spoons of soy sauce and mix them. Put each of the ribs in the boiling oil to fry them till they are golden yellow, and then fish them out.2．子排洗净、切块，加入酱油2大匙抓拌一下，分别投入热油锅中炸成金黄色，捞出。
3. Pour 1 spoon of oil in the pot and heat it; fry the green onion and the ginger then add the ribs and all the other ingredients before adding a suitable amount of water then boiling them thoroughly over a high heat. Lower to a moderate heat and boil the ribs thoroughly, then pick out the green onion and the ginger, leaving the ribs and broth. Drop in 1 spoon of starch water to dress with a starchy sauce. Finally, put in 1 teaspoon of chicken powder, 2 spoons of rice wine, 1 spoon of castor sugar, 3spoon of tomato paste and proper amount of salt. Boil them evenly and then the dish is completed. 3．锅中倒入1大匙油烧热，放入葱、姜爆香，加入子排和所有材料，再加入适量的水以大火煮滚，转中火将子排煮熟，挑出中药材及葱、姜片，留下子排及汤汁，加入淀粉水1大匙勾芡，最后加入鸡精1小匙，米酒2大匙，细砂糖1大匙，番茄酱3大匙，盐适量煮匀即可端出。

Stewed Yellow Croaker熬黄花鱼 Style of cooking: Zhejiang cuisine菜系：浙菜 Flavor: salty and fresh 口味：咸鲜 Characteristics: 特色： The Stewed Yellow Croaker is a dish with tender and soft fish flesh. It tastes mellow but not over-cooked. Its cooking juices are mellow and rich. The dish is nutritious and delicious, and involves authentic cooking methods.熬黄花鱼是一道鱼肉软绵、烂而不糜、汤汁醇厚的菜。这道菜营养丰富，做法地道，美味可口。
Ingredients: 原料： 1,000g yellow croaker, fatty pork and lean pork, 100g green garlic, 100g greens, 10g fresh ginger, 15g green Chinese onion, 20g Shaoxing wine, 15g vinegar, 15g soy sauce, 10g sesame oil, 250g peanut oil, and 7.5g refined salt.黄花鱼1000克，猪肥瘦肉，青蒜，青菜各100克，鲜姜10克，大葱15克，绍酒20克，醋15克，酱油10克，芝麻油10克，花生油250克，精盐7.5克。
Cooking method: 制作方法： 1. Scale the live yellow croaker, gut it and remove the gills then clean the fish; make straight and obliquely incisions on both sides of the fish then season it with the refined salt.1．将活黄花鱼刮去鳞，掏净内脏及鳃，洗净；在鱼身两面剖上斜直刀，用精盐腌渍。
2. Shred the fatty and lean pork, and cut the greens into segments.2．猪肥瘦肉切丝、青菜切段。
3. Heat the peanut oil in the wok until the oil is 60% heated (about 150℃), add the green onion sections and sliced ginger and fry them over a moderate heat. Then put the shredded flesh of the fish in and fry until there the blood of the flesh is not visible; add the Shaoxing wine, the vinegar the soy sauce, clear soup and the refined salt and heat them until they are boiling.3．炒锅内加花生油、中火烧至六成热（约150℃）、用葱段、姜片煸炒几下，倒入肉丝煸至断血，放入绍酒、醋，加入酱油、清汤、精盐烧至沸。
4. Put the fish in the wok and stew it for 20 minutes, add the greens and the green Chinese onion then pour the sesame oil into it and finally pour the cooked dish into a soup bowl.4．将鱼入锅内小火熬炖20分钟，撒上青菜、青蒜，淋上芝麻油盛汤盘内即成。

Liced Beef and Ox Offal in Chili Sauce夫妻肺片 Region: Sichuan Province地区：四川 Taste: Numbing Spicy 口味：麻辣 Introduction:介绍： Fuqi Feipian (Fuqi means husband and wife, Feipian sliced beef and ox offal) is a famous dish in Sichuan Province. In the 1960s, a couple Guo Zhaohua and Zhang Dianmin who opened a stand at Changshun Street in Chengdu became famous for making tossed sliced beef and ox offal in sauce. Their beef slices looked bright in color and had a distinct taste from those of other vendors. Because of their delicious dish, prospering business, and harmonious husband and wife relationship, their slices were called Fuqi Feipian.夫妻肺片是四川小吃的精品。早在20世纪60年代以前，在四川成都长顺街一带摆摊的郭朝华、张佃敏夫妇，因制作的凉拌肺片金红发亮、风味独特，再加上夫妻和谐、生意兴旺，遂被顾客誉为“夫妻肺片”。
Features：特色： It looks beautiful and tastes numbing spicy and refreshing. 色泽美观，麻辣四香，爽口醉浓。
Ingredients：原料： 5,000 grams of beef and ox offal (beef, cattle scalp, tripe, beef heart, etc.), 150 grams of Sichuan pepper, 250 grams of peanuts, 500 grams of vegetable oil, 250 grams of Chinese fermented black beans, 150 grams of spring onion, 150 grams of white sesame seeds, 200 grams of dry hot pepper, 1,250 grams of soy sauce, 150 grams of chopped celery, 35 grams of star anise seeds, 100 grams of pepper powder, 35 grams of cinnamon, 100 grams of nitrate solution, 500 grams of salt, 50 grams of MSG, and 100 grams of glutinous rice wine.牛杂（牛肉、牛头皮、牛肚、牛心等）5000克，花椒150克，花生米250克，菜油500克，豆豉250克，葱头150克，白芝麻150克，干辣椒200克，酱油1250克，芹菜花150克，八角35克，胡椒粉100克，肉桂35克，硝水100克，精盐500克，味精50克，醪糟汁100克。
Preparation Procedures: 制作方法： 1. Wash the beef clean and slice them into large pieces of 500 grams. In a bowl stir together 25 grams of Sichuan pepper powder, 15 grams of star anise, 20 grams of cinnamon, 100 grams of nitrate solution and 250 grams of salt. Spread the beef piece with the mixture. Put the spread beef and water into a saucepan 12 minutes later. Boil over high heat and skim the floating foam from the surface. Then, add 10 grams of star anise, 15 grams of Sichuan pepper, 15 grams of cinnamon, and 250 grams of salt. When it boil, add 100 grams of glutinous rice wine, 150 grams of red fermented bean curd sauce and 150 grams of spring onion (in a bundle). Stew it for another 1.5 hours. Then leave it to simmer for 30 minutes. After that, turn to high heat again and boil for 15 minutes. Take the beef out and let them dry naturally. Add into the saucepan 100 grams of pepper powder, 10 grams of MSG and 250 grams of soy sauce and boil for about 10 minutes. This broth will be used later.1.将牛肉洗净，片成500克大的块，用花椒粉25克、八角15克、肉桂20克、硝水100克、精盐250克拌匀，涂在牛肉块上，12分钟后放入锅内，加水用大火煮开，打去浮沫。再加入八角10克，花椒15克、肉桂15克、精盐250克，烧开后加醪糟汁100克、红豆腐乳水150克、葱头150克（扎成一束）煮1.5小时后，用小火煨30分钟，再用大火烧开，15分钟之后将牛肉捞出晾干，再将原汁内加入胡椒粉100克、味精10克、酱油250克一同烧开，约10分钟即为卤水。
2. Wash the tripe with limewater to get rid of the black skin. Tear off the surface skin and stew the tripe for 1 hour. Burn off the hair on the cattle hoof and scalp. Scald them with boiling water and stew on low heat for 5 hours. For the tongue and beef heart, tear the rough skin off. Then wash them clean and stew in water for 1 hour.2.牛肚用生石灰水洗去黑皮，撕去蒙皮煮l小时。牛头皮和牛蹄先烧去毛，用开水烫一下，用小火煨5小时即可。牛舌、牛心去粗皮，洗净后加水煮1小时即可。
3. Cut the cooked beef into 2 cm x 5 cm slices, tripe into 5 cm long slices, scalp into thin slices, and tongue and beef heart into slices.3.将煮好的牛肉切成片，宽约2厘米、长5厘米，牛肚片成5厘米长的片，头皮片薄片，牛舌、牛心切片。
4. Pan-dry 100 grams of Sichuan pepper 150 grams of white sesame seeds, and some dry hot pepper until they become crisp and pound them into powder respectively. Stir-fry 250 grams of peanuts with some salt, remove the skin and smash them. Heat 500 grams of vegetable oil, and add 10 grams of star anise and 2 grams of Sichuan pepper. 10 minutes later, take the star anise and Sichuan pepper out. Add pepper powder into the oil and then pour the oil out in a container. Add 100 grams of soy sauce and mix well. Dissolve and simmer 250 grams of Chinese fermented black beans into sauce and add it to the broth. Cut 150 grams of celery into pieces.4.花椒100克、白芝麻150克，用小火炕酥分别打成面。花生米250克加盐少许炒香去衣，打成颗粒。干辣椒炕酥磨面，菜油500克烧熟，加入八角10克、花椒2克，10分钟之后捞出，下入辣椒粉，舀入油缸，加入100克酱油浇匀。豆豉250克用水熬化，倒入卤水。芹菜150克切成颗粒状。
5. Put the celery pieces at the bottom of the dish. Then put beef and offal on top of the celery. Pour in the mixed broth and pepper oil. At last, sprinkle peanuts, sesame seeds and Sichuan pepper powder on it.5.先用芹菜垫底，将牛肉与牛杂铺于之上，将卤水酱油、红油辣椒从上淋下，撒上花仁、芝麻、花椒粉即可。