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Yuxiang shredded pork from a restaurant in Melbourne. Yuxiang shredded pork (simplified Chinese: 鱼香肉丝; traditional Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) [1] is a common dish in Sichuan cuisine.
Yuxiang eggplants, a typical Sichuan dish. Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked.
Ló͘-bah-pn̄g (Taiwanese: ló͘-bah-pn̄g), also called bah-sò-pn̄g in southern Taiwan, or translated to minced pork rice in English, is a rice dish that is commonly seen throughout Taiwan and Southern Fujian, China. [3]
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns.
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Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
Jing Jiang Rou Si, served with doupi and cucumber slices.. Jingjiang rousi (simplified Chinese: 京酱肉丝; traditional Chinese: 京醬肉絲; pinyin: Jīngjiàng ròusī), or sauteed shredded pork [1] in sweet bean sauce, [2] is a traditional dish in Beijing.
mu xiang (Saussurea costus root) niu xi (achyranthes root) pu gong ying ; pu huang (cattail pollen) qian nian jian ; qiang huo (Hansenia weberbauerianano, syn. Notopterygium incisum) qin jian (gentian root) qing pi (immature citrus peel) rou cong rong (cistanche root) rou gui (cinnamon bark) ru xiang (frankincense) san leng (sparganium rhizome)