recentpopularlog in

aries1988 : cuisine   190

« earlier   later »
意大利总领事私人推荐:三座最美意大利中世纪小城
此外,每个国家对于不同种类意大利食品的欢迎程度也不一样。中国消费者最喜欢的意大利食品是费列罗巧克力,但你们对意大利葡萄酒似乎不太感冒,意大利葡萄酒在中国市场的认知度不及法国葡萄酒。其实意大利是全世界葡萄酒产量最高的国家,产量占到世界的1/4,有些年头法国的产量会超过我们,有些年头又是我们(的产量)最高。在美国,意大利葡萄酒占据着最高的市场份额。所以要让中国消费者对于意大利葡萄酒有个更全面的认识,我们需要做的工作还很多。

牛肉,佛罗伦萨牛肉,非常美味,鲜嫩多汁。现在中国消费者在西餐厅里吃到的进口牛肉主要来自澳洲,但佛罗伦萨牛肉口感更好,只是现在还不能进口中国,在这方面中意两国暂时还没签署协议,我们也期待有朝一日中国人民能在家门口吃到佛罗伦萨牛肉,因为中国人民对于美食的选择日趋多样化,他们也希望有机会能够换换口味。

火腿也是意大利人日常生活中不可或缺的食品。中意两国在这里有个很有意思的共同点。在汉字里,“家”的下半部分是个“豕”字,意思是猪,上面的宝盖头代表房子的屋顶。所以可以推测在古代中国,人们和猪共同生活在屋檐之下;而在古代意大利,农村地区的人们也是和猪住在一起,可见两国人民的生活方式在古代非常相近。

现在已经在有合资企业在安徽和江苏开办工厂,在当地进行生猪养殖,生产意大利火腿,虽然工艺可以基本做到一样,但生猪毕竟不是在意大利土生土长,所以和意大利进口的火腿相比,(口味)肯定还是有区别。所以有些意大利食品受地理和气候条件影响很大,进口中国的成本就很高。
italia  list  advice  local  cuisine  travel 
december 2014 by aries1988
La courge prend le melon
Cultivées par l'homme depuis des millénaires, en Amérique précolombienne puis en Asie, les courges étaient mal aimées en France il y a encore trente ans. « C'est un produit qui avait mauvaise réputation auprès de nos grands-parents qui le considéraient difficile à manipuler et à couper, fade et aqueux,
cuisine  today  français 
december 2014 by aries1988
宫保鸡丁怎么做比较好吃? - 灰子的回答 - 知乎
主料:鸡腿2个
辅料:大葱1根,炸花生30克(超市里或菜市场都有卖的,散装的袋装的都可以)
调料:姜5克、蒜10克、干辣椒10克、花椒2克、盐4克、老抽酱油5毫升、生抽酱油10毫升、料酒5毫升、白糖10克、醋15毫升、清水30毫升、水淀粉20克
cuisine  howto  recette 
november 2014 by aries1988
Women Can't Make Sushi, And Other Fishy Myths, Busted
"I worked as an architect in Japan when I was [in my] late 20s. The construction field is male dominant and some workers were just reluctant to communicate with me. ... I see many changes in [the] last 10 years. But when I saw the hairless sushi chef photo, I couldn't help crying."
food  cuisine  japanese  japan  usa 
october 2014 by aries1988
Le sushi du travail bien fait
Si Toru Okuda tranche le poisson avec dextérité, il sait aussi que l'art du sushi nécessite une formation qui va bien au-delà. Au Japon, dix ans d'apprentissage sont estimés nécessaires pour acquérir ce savoir-faire, et vingt ans, au moins, pour devenir un grand sushiya. Le chef a donc engagé un expert, Tetsuyasu Kobayashi, dont il agrémente le traditionalisme de quelques touches kaiseki (en entrées, légumes grillés à la gelée de dashi, lamelles de boeuf wagyu mi-cuit et aubergine à la sauce soja acidulée…) et trouvailles personnelles (par exemple, l'utilisation de deux types de vinaigre pour assaisonner le riz : un vinaigre de riz pour les poissons blancs, un autre de saké pour les poissons gras).

Pas ici de coupelle de sauce soja dans laquelle noyer son sushi. Chaque boulette est assaisonnée par le sushiya avant d'être posée sur le plat de céramique. D'un coup de pinceau de nikiri (mélange de sauce soja, saké et mirin), d'un peu de wasabi frais, râpé sur une peau de requin, de sel pour l'encornet, de gingembre et de ciboulette pour le chinchard, de vinaigre pour le maquereau, du parfum de l'algue laminaire – le kombu – qui a enveloppé le filet de dorade royale…

Premier atout, l'éclatante fraîcheur de ses produits marins. Ses menus (55 et 85 euros) proposent, par exemple, en service omakase : bonite, seiche, dorade grise et royale, bar, sardine, maquereau, langoustine vivante, couteaux de plongée, ormeau, vernis, saumon sauvage islandais (seul pêché hors Bretagne), filets de barbue maturés dans des feuilles de kombu…
restaurant  sushi  france  cuisine  japanese 
october 2014 by aries1988
« Les Recettes du bonheur » : un ragoût de vieille France façon « thali »
On quittera la table de Lasse Hallström sans étoiles dans les yeux ni vraie amertume sur la langue, indubitablement nourri, et même l’estomac un peu lourd. Ces Recettes du bonheur sont à la cinéphilie ce que le chocolat Kinder est à la gastronomie : un accident de parcours sans gravité, pour peu que l’on ne récidive pas tous les jours
critic  cuisine  movie  france  world 
october 2014 by aries1988
Chengdu chef Lan Guijun: the new emperor of Chinese gastronomy - FT.com
Chinese cuisine is the ghost at the feast of global gastronomy. Despite a rich gastronomic tradition dating back more than two millennia and a remarkable history of culinary innovation, Chinese food is almost invisible at the highest international levels. The Michelin Guides do not venture into China beyond Hong Kong and Macau; the only place on Chinese territory to make the 2014 S.Pellegrino and Acqua Panna World’s 50 Best list was a French restaurant in Hong Kong, Amber. Even this year’s Asia’s 50 Best Restaurants list included a mere six Chinese restaurants in the whole of mainland China. According to the outside gastronomic world, Chinese cuisine seems to be largely terra incognita.

This neglect may be partly due to a simple culture clash. Michelin inspectors, for example, traditionally visit restaurants alone, and it’s impossible for a lone diner to experience the variety of dishes that make up a meal in most Chinese restaurants, where eating “family style” is the norm. The Chinese predilection for bouncy, slithery and gristly textures makes it hard for foreigners to appreciate a proportion of prized Chinese delicacies, and a general lack of informative, well-translated menus doesn’t help. (The first Chinese restaurant in the world to receive three Michelin stars was, unsurprisingly, an international hotel restaurant in Hong Kong offering a tasting menu of Chinese dishes served in small, individual portions.)

Writing for a Chinese food magazine some years later, he said he had decided that a revival of Chinese cuisine would require that kind of small-scale culinary perfection, along with a renewed concern for fine ingredients and unfussy, naturalistic presentation.

He spent much of the following four years researching dishes at home and learning the traditional arts of pottery in the workshops of China’s porcelain capital, Jingdezhen. His confidants thought it crazy that a chef would go to the extreme of learning to design and make his own serving dishes – but Lan believed that serving vessels should be part of the whole culinary experience.

“It’s much better to heat the plates in the kitchen, arrange the food and then hand them out to each diner,” he says. “Otherwise, you end up with shared plates of food getting colder and messier as they are passed around.”
cuisine  today  future  chinese  review  restaurant 
august 2014 by aries1988
中世纪暗黑料理
熟悉欧洲饮食的人都知道,北欧人靠土豆,南欧人靠番茄,离了这两样他们简直不能活。那么,在这两种作物来到欧洲之前,他们都吃什么?有什么特别奇葩的饮食习惯,或许羊皮古卷能告诉我们一二轶事?

今天我们习以为常的蔗糖,在中世纪欧洲可是闻所未闻。在南亚和东南亚原产的甘蔗,要到16世纪之后才成为欧洲人餐桌上甜味剂的主要来源。在那之前,甜味只能从蜜糖里取得,因此是一种比较奢侈的东西,使用大量蜜糖涂抹腌渍的菜就更是贵族们的专利了。养蜂是中世纪的一门重要农业,在爱尔兰甚至有一部专门的法律解决养蜂过程中的纠纷,包括越界采蜜和蜜蜂蜇人的赔偿问题。当然,象下面这张插图画的,想偷蜂蜜的小贼挨蜇了,可是一分钱赔偿都拿不到的!
history  cuisine  fun 
june 2014 by aries1988
Tasting France Through 5 Signature Dishes

Clockwise from top left: bouillabaisse; choucroute garnie; cassoulet; galette; quenelle de brochet.

Brittany draws a sharp distinction between savory galettes — made of wholesome, nutty buckwheat flour — and sweet, tender dessert crepes of beau blé, or white flour. The buckwheat galettes preserve a proud tradition of self-sufficiency. In the 15th century, Duchess Anne of Brittany saved the region from famine — and ensured its independence — by introducing crops of blé noir, or buckwheat, a hardy plant that thrived despite the area’s poor soil. Though highly nutritious, buckwheat lacks gluten, which limits its uses in the kitchen; galettes are one of the few ways to consume it,

Travelers have been eating their way around France, at least, since the 1920s, when the French food writer Maurice Edmond Sailland — known by his pen name, Curnonsky — published La France Gastronomique, a multivolume guide to the country’s regional cuisine. In the decade that followed, Les Accords de Matignon — a pet project of the Popular Front, the 1930s leftist political party led by Prime Minister Léon Blum — guaranteed two weeks’ paid vacation to French workers. Working-class travelers took advantage of the new policy and government-sponsored train tickets, streaming south to resort towns previously the exclusive domain of the bourgeois. Eventually the Guide Michelin replaced Curnonsky as the primary source for travelers, and hungry motorists ignited an interest in regional cuisine that became a French passion.

Farther south, in the commune of Pleuven, stands Chez Mimi (24, rue du Moulin du Pont; 33-2-98-54-62-02; creperie-chezmimi.fr), where locals pair buckwheat galettes with the traditional accompaniment of gros lait (a house-made yogurt, thick and creamy), and schoolchildren exclaim over une bonne beurre-sucre, a simple, supple dessert crepe that contrasts the tang of salted butter with the sweet crunch of sugar.

When the French economy crashed after World War I, these formidable female cooks shifted their talents from wealthy bourgeois mansions to the city’s restaurants and bouchons, using the region’s fine ingredients to prepare simple yet perfect meals. As automobile travel grew popular, word of Lyon’s exceptional cuisine spread, helped in large part by Curnonsky, who in 1934 declared the city the world capital of gastronomy.

These casual establishments tend to be decorated in motley bric-a-brac; strangers sit elbow-to-elbow and the menu rarely deviates from dishes like tête de veau (poached calf’s head) and tablier de sapeur (a sort of chicken-fried tripe). But their most famous menu item is the quenelle de brochet, a football-shaped dumpling, similar to an oversize gnocchi, traditionally served in a coral-pink puddle of the shellfish-infused sauce called nantua.

“quenelle de brochet”
Pike was once plentiful here in the Rhône river, but it’s very bony and hard to eat. Originally, quenelles were a way to stretch and preserve the fish.

the best versions are cooked and cooled — preferably overnight — at least three times, a slow process that yields beans redolent with the deep flavors of the confit and pork sausage, topped by a thin layer of the dish’s natural juice and starches sealed in the oven.

Housed in a traditional Alsatian farmhouse in the village of Stutzheim, not far outside of Strasbourg, Le Marronnier (18 Route de Saverne; 33-3-88-69-84-30; restaurantlemarronnier.fr) welcomes lively crowds of locals. Like them, I began with a crisp-edged, bacon-strewn tarte flambée, cooked in the kitchen’s wood-burning oven, before tucking into the generous choucroute garnie, piled high with seven different cuts of pork and sausage.
france  français  cuisine  gastronomy  restaurant  list  alsace  bretagne  Toulouse  food  history  lyon 
may 2014 by aries1988
南极料理人:用心料理严寒中的温暖
每次看到电影里制作美食的镜头都非常过瘾,尤其是那一个一个的饭团,一道一道的鲜汤,还有各种不同的容器和器皿,都充满了清新的味道。即使在南极,为八个不拘小节的大男人做饭,都可以做到那么考究,每人一份精致的餐点,就连筷枕都不能含糊,用一粒带壳花生来代替。每一次用完的厨具,都会干净整洁的摆放,厨房总是一尘不染。生活中自己常常过得很随便,总是一再期待自己拥有更好的环境再来好好营造精致的生活,想想或许只要自己愿意,无需等到有足够大的房子,有足够隐私的空间,生活的精致和考究在于自己的习惯。好好料理生活,温暖一直都在。
cuisine  japan  scientist  movie  feelgood 
march 2014 by aries1988
双面越南(2)
鱼露、葱油、炸干葱和花生碎粒是越南饮食的四大金刚。鱼露的鲜香、葱油的浓香、炸干葱的焦香和花生碎粒的清香着实为菜增色不少。而香料的使用更是越南菜的重中之重,与印度香料最大的区别在于,越南的香料都是用新鲜的植物来做的。香茅,是越南菜里最常用到的一种调味的佐料,带有一股浓郁的花香;柠檬草、罗勒、薄荷、芹菜、洋葱、青葱、欧芹,本土味加异域风。
在吃越南菜的过程中,鱼露的使用是关键的地方。鱼露用纯天然的方式经过长时间来腌制,集中鱼的精华,有很高的营养价值。虽其貌不扬,不过在醮上食物后送入口时,却有种说不出的鲜美,所有浓腻化不开的菜,若放少许鱼露便有清新的风味。据说鱼露还是越南妇女身材窈窕的秘方,妇女长期服用可葆青春体态。
cuisine  vietnam  banyan 
february 2014 by aries1988
Moi: porc ,boeuf 猪肉 牛肉 法语
Porc. 1 Échine.(脊骨肉) 2 Côte seconde. 3 Côte première. 4 Côte filet. 5 Filet.(大肌理) 6 Filet mignon.(小肌理) 7 Pointe de filet. 8 Jambon.(大腿肉) 9 Grillade. 10 Palette.(上肩肉、梅花肉) 11 Jarret arrière. 12 Jarret avant. 13 Plat de côte. 14 Travers.(小排) 15 Poitrine.(五花肉)

Bœuf. 1 Collier. 2 Basses côtes. 3 Côte. 4 Entrecôtes.(牛排骨肉) 5 Faux-filet. 6 Filet. 7 Rumsteck. 8 Queue. 9 Rond de gîte. 10 Tende de tranche. 11 Poire. 12 Merlan. 13 Gîte à la noix. 14 Araignée. 15 Plat de tranche. 16 Rond de tranche. 17 Mouvant. 18 Gîte. 19 Aiguillette baronne. 20 Onglet. 21 Hampe. 22 Bavette d'aloyau. 23 Bavette de flanchet. 24 Flanchet. 25 Plat-de-côtes. 26 Tendron. 27 Milieu de poitrine. 28 Gros bout de poitrine. 29 Macreuse à bifteck. 30 Paleron. 31 Jumeau à bifteck. 32 Macreuse à pot-au-feu. 33 Jumeau à pot-au-feu.
cuisine  porc  boeuf 
february 2014 by aries1988
筹备 6~8 人的小规模家宴需要注意什么? - 知乎
当然,这只是结合教科书给出的一个建议,具体情况还要具体调整,法无定法,就像我姥姥可以端出来四口炖锅当做团圆饭,你新学了做热狗,所以做出一堆香肠和面包,搞个热狗宴,只要大家开心,也未尝不可,吃这种事,开心最重要。
explained  howto  friend  cuisine 
november 2013 by aries1988
逐臭
安庆人夏天喜欢吃一种臭白菜。冬天矮棵白菜从田里铲了来。晒蔫了放粗盐,放在大木盆里用手揉,把水份挤出来。一根一根码到坛子里。最后把揉出来的菜汁也倒进去,用一块大石头把菜压住。坛口封紧,这个时候不急着动它。一直等到夏天,坛子盖一揭。外面的绿头苍蝇如同听到玉音放送一般,全涌进家里。这说明臭白菜做成功了。夏天晚上把家门口的地用水浇了,凉床、竹耙子、躺椅通通通用水洗了。煮一大钢精锅绿豆稀饭,中午吃剩下来的饭炒一炒。菜就是这种臭白菜,里面加大量的红辣椒,炒蒸都很相宜。夏天晚餐几乎家家都准备这道菜,只不过臭的程度不一样而已。
cuisine  anhui 
october 2013 by aries1988
哪些菜肴足以判断出一个人厨艺的高低? - 知乎
因为如今的料理工具很发达,你可以买处理好的肉,料理机切菜机可以为你切出任何你想要的标准尺寸,烤肉炖肉的温度以及时间也有大量的书给出了“标准答案”但是汤,酱却是因人而异的,这里要看你对于食材,香料,调味的理解掌握程度以及火候时间的拿捏了

在我看来最没有技术含量的就是西点,这类型的料理需要的是按照严格的剂量时间以及温度施行,只要你够细心,参照的菜谱够标准每个人都能做好,与其说是料理它更像实验
cuisine 
october 2013 by aries1988
The Notorious MSG's Unlikely Formula For Success
Without fermentation, we would live in a sad world without beer, cheese, miso, kimchi, and hundreds of other delicious things humans have enjoyed for centuries.

The flavor Chang and Felder are chasing in creating these new fermented products is umami — the savory fifth taste detectable by the human tongue along with salty, sweet, sour, and bitter. When bacteria and fungi break down the glucose in foods that are fermenting, they release waste products. And the waste valued in Momofuku’s lab above all others is glutamic acid, the amino acid that creates the taste of umami on our tongues.

Babies loved MSG just like adults, which is not a surprise. Human breast milk contains 19 milligrams of free glutamic acid per 100 grams — cow’s milk has 1 milligram. We’re programmed to crave umami from the womb.

The first slide contains a chart of the five known tastes discernible by the human tongue: Bitter is caused by acetic acid, salty is sodium chloride, and sweet is sucrose, not sugar. And there is monosodium glutamate, responsible for umami. This is a reminder — most certainly a calculated one — that almost everything we eat has a scientific name just as artificial-sounding as monosodium glutamate.
food  science  usa  history  asia  cuisine 
august 2013 by aries1988
庶民口味——二八荞麦面 - 简书社
http://www.instapaper.com/read/397029142
由于“关西乌冬,关东荞麦”的关系,许多面类在日本几乎都有乌冬和荞麦两个版本,如月见乌冬对应就有月见荞麦,亲子乌冬对应也有亲子荞麦。单就荞麦而言,许多荞麦面都有冷和热两种吃法,比如月见和冷月见。冷荞麦一般称为“盛”,就是把荞麦面煮熟以后捞起,放在凉水里冲洗后上桌,佐料则放在另一个碗里。这种吃法采用“蘸”的方式,把荞麦面条夹起放到酱油、甜酒和出汁(一般用鱼干、海带等食物敖成的汤汁)配成的“汁”里蘸一下吃。热荞麦则称为“挂”,就是把汤汁直接倒到面上,再放上各种食物。据说选择冷吃还是热吃,能看出一个人是不是地道的荞麦面爱好者,真正会吃荞麦面的人往往会选择冷吃,因为冷吃如果不加佐料,就能吃到荞麦面不加干扰的最原始的味道。
japan  cuisine  gastronomy 
july 2013 by aries1988
这就是传说中的“高汤” - 纽约时报中文网 国际纵览
这样以普通清汤作底,再用细鸡肉茸或蛋清放入汤中,吸附汤中浑浊的悬浮物而“吊”出的“精制高汤”才是高汤中的极品。我家用来做开水白菜的高汤就是这样两“吊”而成的高汤。
from:kindle  cuisine 
may 2013 by aries1988
一个美国IT男的养猪梦 - 纽约时报中文网 国际纵览
他让中国的梅山猪与俄罗斯野猪杂交,效仿19世纪日耳曼地区发明的一种配种法。当时,在今天的巴登-符腾堡州地界,普鲁士国王威廉一世(WilhelmI)引进了膘肥的梅山猪与瘦肉较多的当地野猪配种。他们称之为施韦比施哈尔猪(SwabianHall)。这种肉色深、滋味鲜美的猪成了欧洲最优良的品种之一。
卡尔·埃德加·布莱克二世(CarlEdgarBlakeII)尝试培育一种完美的猪:脂肪丰富、口感顺滑、肉多味美。他让中国的梅山猪与俄罗斯野猪杂交,效仿19世纪日耳曼地区发明的一种配种法。当时,在今天的巴登-符腾堡州地界,普鲁士国王威廉一世(WilhelmI)引进了膘肥的梅山猪与瘦肉较多的当地野猪配种。他们称之为施韦比施哈尔猪(SwabianHall)。这种肉色深、滋味鲜美的猪成了欧洲最优良的品种之一。
它们是一群垂耳猪,长着黑色的皮毛、宽大的下巴、厚实的臀部、褶皱的前额,长长的躯体和长长的鼻子。屠宰后,这种猪的肉有一片宽宽的象牙色脂肪层附着在深红色的肉上,完全不同于猪肉产业偏向瘦肉型猪所打出的“另一种白肉”广告宣传。
他的猪肉价格是每磅3.75美元到4.50美元(约合每斤人民币25.5元到31元)。
cuisine 
may 2013 by aries1988
细说豆角焖面
印象中,小时候的夏天,老家小院儿的西墙,有的年头是一架金银花,清香扑鼻,有的年头是一架豆角,一片绿色,里面藏着圆肚儿的豆角,紫色的花儿,散发着特有的香气。临做饭时,奶奶随便摘下一把,便去做我最爱吃的豆角焖面了。我在这里,认识了美丽的七星瓢虫,认识了可怕的青虫,还能摘下一片豆角秧子的绿叶,放在左手圈起的虎口上,顶着,右手掌一拍——啪的一个脆响,很有意思。在绿荫下玩儿够了,就闻见了豆角焖面的香味儿,我便直奔灶台迫不及待地想吃上一大碗…… 老人早已不在,老院儿的金银花和豆角秧早已不在,还有那里的七星瓢虫、大青虫……而豆角永远都能买到,每次买时,我都先抓起一把闻闻味道,那印象中的香味儿,好像也不在了。
http://www.instapaper.com/read/331263880
cuisine  noodles 
october 2012 by aries1988
腌凤尾鱼:小咸鱼撑大台面 - 纽约时报中文网 国际纵览
在我的菜谱里,有那么几道菜,食客不问,我从来不会主动说里面放了什么。这其中就有那么几道因为放了“腌凤尾鱼”(anchovy)而出奇美味。
http://www.instapaper.com/read/323560327
googlereader  cuisine  gastronomy  recete 
september 2012 by aries1988
传统中式酱料,今天你吃了吗?
http://www.instapaper.com/read/271692536
面酱在古代叫做麦酱,后来又称甜酱或面酱,现在多叫甜面酱。这类酱是以小麦或面粉,或某些淀粉含量高的豆类为原料制成的酱。甜面酱所用原料主要是淀粉,而蛋白质较少,因此做出的酱通常味道较甜,别具一格,色泽也相比豆酱浅些。在酱类的生产中,虽不及豆酱产量大,但有增加趋势,成为仅次于豆酱的一大类。当前甜面酱主要盛行于华北地区,是北京烤鸭的重要佐料,并借此远渡重洋,走遍世界,也是腌酱菜加工的主要酱类之一,形成酱菜的独特风味。

豆酱发酵常用的霉菌有米曲霉、黑曲霉、酱油曲霉、高大毛霉等,它们对我们身体无害,而且还能分泌各种酶类,包括蛋白酶、肽酶、谷氨酰胺酶、淀粉酶系、植物组织分解酶等,其中蛋白酶和肽酶能将原料中的蛋白质分解成多肽及多种氨基酸,淀粉酶系把淀粉转化成葡萄糖、双糖、三糖及糊精等。霉菌的作用是增加豆酱的风味,且将豆酱的营养物质适当分解,易于人体吸收。因此,只要在制作豆酱过程中,没有污染黄曲霉菌或其他致病霉菌的话,豆酱是无害的
chinese  cuisine  fermentation  speciality  biology  explained 
august 2012 by aries1988
blog.sina.com.cn
怎样炖好一锅家常的牛肉------西红柿土豆炖牛肉(含30道牛菜)
googlereader  boeuf  cuisine 
july 2012 by aries1988
新读图时代:香料的历史
香料的历史:在古代和中世纪,香料贸易是最重要的贸易类别,他们在人类的历史进程中扮演了相当重要的角色。哥伦布为了寻找香料而出海,却无意间发现了美洲大陆。世界上最大的香料生产地你知道是哪一个国家吗?世界上最辣的辣椒你知道生长在哪里吗?
cuisine  cartography  spice 
november 2011 by aries1988
给爸爸做道下酒菜
豆腐皮卷油麦菜 凉拌苋菜 芹菜叶拌豆干 手撕鸡 蛋黄苦瓜酿 泡椒凤爪 香卤鹌鹑蛋 盐水毛豆 秘制豆腐干 凉拌凉皮 至尊无敌秋刀鱼 孜然辣烤翅 辣糟鸭胗 香醋花生米 春色满园大拌菜 口水鸡 老醋蜇皮 蜂蜜猪肉脯

卤豆干 新疆羊肉串 田螺塞肉 高升排骨 烤冷面 香辣烤羊排 剁椒皮蛋 辣炒皮皮虾 培根金针菇卷 白灼虾 水晶肉冻 酱爆香螺 红烧带鱼 叉烧肉 酱汁烤鱿鱼 黄瓜拌鸡丝 酱烧猪蹄 啤酒酱香鸡翅

酱脊骨 串串香 三色蒸蛋 麻辣板筋 孜然羊肉串 叉烧大排 香辣鸭脖子 京都小排骨 五香盐水花生 虎皮尖椒 辣子鸡 东坡肉 凉拌金针菇 牛肉洋葱卷 烤鳗鱼 焦熘豆腐 韩式小鱼 五彩大拉皮

京酱肉丝 酒鬼花生 香辣竹签虾 凉拌海鲜 香辣肚锅 辣炒贝壳 秘制烤鸡脖 凉拌鸡丝 双椒肉末炒皮蛋 蚝油杏鲍菇 浓香豆皮卷 老醋海蛰头 香辣酸汤茶香金针肥牛 红油猪耳拍黄瓜 麻辣手撕鸡丝 韩式泡黄瓜 吉祥如意上上签 金针菇肥牛卷

肉圆 水晶滑牛肉 辣炒海尖虫 辣炒花蚬 响油海螺 麻椒百叶 红油肚丝 猪蹄冻 凉拌五香牛肉
cuisine  chinese  moi  entree 
july 2010 by aries1988
« earlier      later »
per page:    204080120160

Copy this bookmark:





to read