Cookbook

iFood Cookbook Season1

Shandong Cuisines

• Bird’s nest in clear soup
• Braised sea whelks in brown sauce
• Dezhou  grilled chicken
• Braised sea slug with crab meat in brown sauce
• Chinese yam in hot toffee
• Quick-boiled clam
• Lotus flower,and shrimp

 Sichuan Cuisines

• Mapo Tofu
• Braised pork knuckle with bean sauce
• Diced chicken with chilli pepper ; chicken cubes with peanuts
• Pork shreds with fishy flavour ;shredded pork,in Sichuan style
• Stewed scallop and turnip ball
• Steamed pork wrapped in lotus leaves
• Translucent beef slices
• Spicy Sichuan-style tender chicken slices
• Shrimp with green vegetables
• “chrysanthemum” in chafing dish

Guangdong Cuisines

• Sweet-sour pork fillet with chilli
• Sliced chicken with oyster sauce
• Fricassee three kinds of snakes and cat
• Shark’s fin with crab ovum
• Roasted sucking pig
• Stewed crab meat and eggplant
• Steamed turtle with chive sauce
• Stuffed duck shaped as gourd
• Crisp-skinned chicken
• King snake with bamboo slices
• Gourd cups

Fujian Cuisines

• Sea food and poultry in casserole
• Steamed pork roll with rice flour and lotus leaf
• Crisp pomfret with litchi
• Steamed chicken ball with egg-white
• Fried prawn shaped as a pair of fish
• Sauté shredded whelks in rice wine sauce
• Sauté sea cucumber with scallions
• Fricassee shark’s fin with chicken

Jiangsu Cuisines

• Yincai vegetables cooked with chicken slices
• Braised meat with vegetables & wine
• Scallop wrapped in chicken breast slices
• Braised stuffed crucian carp
• Stuffed pork breast with pine kernels
• Squid with crispy rice crust
• Crab meat & minced pork ball in casserole
• Finless eel tail with grated garlic
• Chicken mousse broth with fresh corn
• Fricassee ox tendon

Zhejiang Cuisines

• West Lake water shield soup
• Eight-jewel rice pudding wrapped with lotus leaves
• Beggar’s chicken 
• Dongpo pork
• West Lake vinegar fish
• Shelled shrimp with Dragon Well tea leaves
• Pork meat patties with crab meat

Hunan Cuisines

• Steamed fried pork in black bean sauce
• Dong’an chicken
• Crispy rice crust with sea cucumber
• Spring chicken with cayenne pepper
• Steamed turtle
• White bait in chafing dish
• Braised shark’s fin in brown sauce
• Sweet lotus seed

Anhui Cuisines

• Huangshan  stewed pigeon
• Fricassee pork sinew (tendon )with egg white
• Crispy pork with pine nuts
• Fuliji stewed chicken
• Spicy fried chicken
• Gourd duck