davidanugraha/M4-RAG huggingface dataset:
苏锡菜

苏锡菜，又名苏南菜，发源于中国江苏省的苏锡常地区，流行于苏州、无锡、常州三市，是中国四大菜系之一苏菜的派系之一。苏锡菜在民间有时又被细分为苏帮菜和无锡菜，但由于这两个菜系的风味和烹饪方式极为接近，故通常统称为苏锡菜。苏锡菜常用酒糟调味，擅长各类水产，口味偏甜。
清康乾嘉道时，苏锡菜点已臻成熟。太平天国运动后，上海兴起，米市西移，整个江南饮食业仍较繁荣。中华人民共和国成立以后，苏锡饮食文化屡蹶屡起。
苏锡菜的特点是：或华或樸，或浓或淡，均时新、清雅、和谐、自然，令人赏心悦目、适口、益身、意味隽永。其在选料、色形、火工、口味方面特色大致如下：
苏锡菜不以珍奇为贵，重博采时新，因材施艺。赵筠《吴门竹枝词》云：“佳品尽为吴地有，一年四季卖时新”。凡物应时则贵，失时则贱，“率五日而更一品（大约每5天换一种）”。应时，虽路边野草，廊下盐齑亦可作珍品。贵为甲鱼，过了菜花季节，即鄙称“蚊字甲鱼”，也再难入名店之门。苏州厨师在广泛用料的同时，极为注意物尽其用，对鱼头尾乃至内脏（如鲃肺）、禽头脚（如鸭舌、掌）等都能烹制出堪登大雅之堂的名菜。
在烹调方法上，苏帮菜常用的有数十种，且常常一菜多法，并因物性、节令的需求而有所变异，但无论何种火工，均求精到。火势大小，油温高低，蒸气缓急与投料次序，常常间不容发，这是“精”。“到”即到家，恰到好处。如“碧螺虾仁”断生即上席方为妙品；“酱方”须四边垂倒，入口可化始称合格。苏帮菜烹调尤其擅长炖、焖、煨、焐等火工菜。文火、密封，一气呵成，真味俱在。
苏锡菜口味崇尚清隽和醇，浓淡有度。即所谓“浓不鞔胃，淡不槁舌（《易牙遗意序》）。过分辛辣或腥、膻、奇、烈、怪等味为苏锡菜之大忌。荤料必用葱、薑、酒，酒的用量尤重，且须绍兴黄酒。盐为主调味，复合味讲究君臣佐使，俾相得益彰。多数菜不用糖，或加微量糖，但旨在助鲜矫味润色，而不必有甜感。红烧菜加糖较多，但通常应有咸、酸等味相对应，讲究咸中带甜、甜出头咸收口，或酸甜适口。
紅燒木琴魚

紅燒木琴魚是湖北省天门市传统菜肴，由青魚製成，因外观形似木琴而得名，也稱红烧瓦块鱼。
1997年出版的《中国名菜荆楚风味》中，对紅燒木琴魚的来历作了如下记载：明代文学家、竞陵学派创始人之一谭友夏喜爱音乐和各种乐器。某天，他偶然间发现经去头去尾处理的青鱼段外形与他喜爱的岭南木片琴十分相似，于是要求厨师顺着鱼肋（：肋骨#魚類の肋骨）雕刻出花纹后红烧烹饪，作为下酒菜，此菜因而得名。后来，紅燒木琴魚传入民间，又因其形似瓦片而被称为“红烧瓦块鱼”。
2013年时，有媒体如凤凰网曾将红烧木琴鱼列为“十大经典鄂菜”之一。不过，2018年湖北省政府將鄂菜更名為楚菜后，2019年湖北省商务厅评选的“十大楚菜名菜”名单中没有红烧木琴鱼。
此菜讲究“明汁亮芡”，味咸鲜、汤汁略带酸甜。
鯔魚

鯔魚，又稱烏魚、烏頭、青頭仔（幼魚）、奇目仔（成魚）、信魚、正烏，為鯔屬的一種魚，是一種廣鹽、廣溫、適應性強的魚種，亦屬季節性的洄游魚類，廣泛分佈于熱帶、亞熱帶及温带的鹹淡水域中。
本魚體圓而長，頭部略扁而尾部稍側扁。成魚之脂性眼瞼發育完善，有時將瞳孔完全掩蓋。主上頜骨不向下彎至前頜骨下方。背部中央無隆起稜脊。體側有6至7條暗色縱帶，胸鰭基部上半1/2處有一黑色斑塊。具有巨大的背鰭上有硬棘4枚和軟條8枚，臀鰭鰭條8枚。整個身體有櫛鱗，並常有黏液分泌，以增加保護性，無側線。體長可長120公分。
鯔魚廣泛分布於全球的溫、熱帶海域的沿岸。喜棲息在入海口，水深0至120公尺。幼魚常溯河入淡水河川。產卵期時會洄游至外海產卵。利用其鰓耙濾取有機物為食。對環境的適應性很強，遭汙染的港灣、河川皆能生存。
烏魚屬於高經濟價值的食用魚，魚苗多在每年3、4月間出現，很多漁民均在這段期間打開水閘，將幼苗放進基圍，並投餵飼料如麻枯、黃豆渣、花生枯等，以期他們快速成長，趕及冬天前出魚收成。 烏魚子、烏魚膘和烏魚肫合稱「烏魚三寶」，已孕雌魚的卵巢及魚卵統稱「烏魚子」，是鹽漬水產加工食品。雄魚的精囊是一道名菜，即烏魚鰾，肉質美味，加酒紅燒，或是煮湯，甚至煮麻油烏魚皆適宜。烏魚肫是烏魚的胃也叫稱烏魚胗，這三項極具經濟價值的食材，使烏魚成為台灣一帶漁民的「烏金」。
臺灣烏魚子之來源主要有天然烏魚及養殖烏魚，天然烏魚每年冬天 11 月至翌年 1 月下旬，會隨著大陸沿岸水 19 至 21 ℃ 等溫線結群從東海南下洄游至臺灣西南部海域產卵，因此又有「信魚」之別稱。特別在冬至前後 10 天左右為盛漁期。台灣已有多年養殖烏魚的經驗，分布於新竹、雲林、台南、高雄及屏東等地，利用天然捕撈的魚苗，經 2-3 年養殖後，即可成熟取卵，隨著養殖及加工技術不斷提升，所製作出來的烏魚子品質也日益增加。
觀之烏魚，兩眼從額頭突出，看起來非常威嚴，全身都是深綠色斑點，喜歡身居海水清濁之間，在海中蛇行迴游環繞，好動刁鑽，圍入網中遇驚嚇會奮不顧身往上跳躍，至死不屈，不易捕獲，老一輩的人稱之為「鮡烏」。臺海采風圖考云：「鮡魚黑色如鰍，長不盈尺，二目突出於額，身多綠斑。志稱多在海邊泥塗中，善跳躍，土人以為美味。置於地上能跳，亦能行數步。」(花跳?) 如畜池中，有跳石上斃者。
『台灣府志』稱：「烏魚，即《本草》之鯔魚；海港所產甚盛。冬至前捕之，曰正頭烏，則肥而味美；至後捕之，曰回頭烏，則瘦而味劣。官徵稅，給烏魚旗，始許採捕。按隋大業六年，吳郡獻海膾四缶井，帝以示群臣曰：昔介象殿庭釣得鯔魚，此幻化耳。今日之膾，乃是真海魚所作，來至數千里，亦是一時奇味。即出數盤以賜近臣，載之《大業拾遺記》，蓋即烏魚也。吾杭素產鯔魚，有江鯔、河鯔二種，其大者不盈尺，與郡中六、七月間所食正同。至秋深，長一、二尺，味始肥美。杭所產，遠不及逮矣。」
中国烹饪协会

中国烹饪协会（英文名称China Cuisine Association,缩写CCA，简称中国烹协），是经中华人民共和国有关部门批准成立，并在中华人民共和国民政部登记的全国餐饮业行业协会，成立于1987年4月。
中国烹饪协会是由全国从事餐饮业经营、管理与烹饪技艺、饮食文化实践与理论研究、餐饮行业教育、食品营养研究的企事业单位、社会团体和从业人员，以及与餐饮行业发展相关联的企事业单位和相关人员等自愿结成的全国性、行业性社会团体，是非营利性社会组织 。
中国烹饪协会的业务范围如下： （一）宣传贯彻国家政策法规；对有关餐饮业的方针、政策、规划、措施等开展调查研究，并向政府提出合理化意见建议；积极参与起草行业法规、国家标准和行业标准，研究制定团体标准； （二）发挥桥梁、纽带作用，及时反映会员和行业的有关问题、意见和诉求，维护会员合法权益，总结、交流和推广餐饮行业改革创新和开拓市场的经验；加强行业自律和职业道德建设，推进行业诚信体系建设； （三）接受政府有关部门委托，积极争取政府购买服务项目；经政府有关部门批准，组织餐饮行业职业技能鉴定和水平评估，提高餐饮从业人员技能水平，加强餐饮企业管理体系建设；根据授权开展行业统计分析，加强行业调研、饮食文化和烹饪理论研究； （四）根据市场和行业发展需要，通过组织和开展各类竞赛、培训、会议、展览、交流等活动，提升从业人员综合素质，促进餐饮行业在烹饪技艺、经营管理、品牌塑造、饮食文化等方面水平提升，推动餐饮行业规范化、科学化、产业化发展； （五）推动和加强境内外餐饮行业交流与合作，提高餐饮行业的社会地位和国际影响力；宣传推广中国传统饮食文化，贯彻落实“提高国家文化软实力”，推动中餐走向世界； （六）在全行业宣传和普及餐饮食品安全和膳食营养健康知识，倡导绿色经营和科学膳食； （七）通过会刊、网络及相关书籍，为会员提供信息服务； （八）开展行业和社会公益活动。
在商业部和有关部门的支持下，1987年4月17日，“中国烹饪协会”第一次代表大会在北京人民大会堂开幕。习仲勋、陈丕显等领导人出席了大会。世界厨师协会联合会主席汉斯·富士勤等代表也前来参会。协会在民政部注册登记。
协会自1987年加入世界厨师联合会成为第40个国家级会员单位以来，与世界上60多个国家和地区的餐饮与厨师组织建立了广泛的联系和良好的合作。协会每年组织国内餐饮企业相关人员到餐饮业发达国家考察交流，引进国外先进的餐饮管理经验与烹饪技术，提高国内餐饮企业的竞争力。同时，协会还与世界各地的中餐行业组织保持密切的联系，通过组织各种形式的行业交流和技术交流，不断弘扬中华烹饪文化，提高中餐在世界的地位和影响，为中国餐饮业的国际化和现代化进程而努力。
根据大会通过的组织章程，中国烹饪协会的性质可以概括为：由全国餐饮业从业者自愿组成的全国性跨部门、跨所有制行业组织，非营利性社会团体。
中国烹饪协会的宗旨是弘扬中华饮食文化，传承传统烹饪技艺，维护会员合法权益，繁荣现代餐饮市场，倡导企业诚信自律，促进中国餐饮业可持续健康发展。
烹饪

烹饪，又称烹調、烹煮、料理、炊煮、造飯、做菜，指將食材處理並製作成食物、菜餚、餐點、膳食的方法。一個好的菜餚，色香味形俱佳，不但讓人在食用時感到滿足，而且能讓食物的營養更容易被人體吸收。
中文的「烹飪」可泛指所有炊事。日語中的「料理」與烹飪同義，亦可指菜餚、菜色，如日本料理、中華料理。中文的「料理」一詞原為處理、整理、整治之意，如今也吸收了日語的用法。
不同的文化會用不同的方法料理食物；不過烹飪的行為，存在於所有已知的人類社會當中，也就是說，烹飪是普世文化通則之一。
烹饪主要對食物作處理，例如切、刨、剁等方式讓食物變碎而易於食用、醃漬或加入調味料使食物更可口、或加熱食物等。加热食品，通常能讓食物變软、殺菌，可改變食材形態，使食物的营养成分更容易被人体吸收。
煮菜材料有很多種，而均衡的飲食習慣令人生活健康。一般烹饪的原材料包括穀類、肉類、蔬果、食用油，亦即烹調用油，以及適量的調味料。
由于食材本身的特性或形态不同，烹饪前可能要对食材进行处理，如挑选、清洗、排酸、泡发、腌制、回温等。处理目的在于提升风味，降低烹饪难度等等。
烹饪食物的方法多种多样，依据不同的传热介质，可以大致分为油传热、水传热、汽传热以及其他方式。
以油为介质的烹饪方法，主要有炒、煎、贴、烹、炸以及溜等等。炒作为最基础的烹饪手法之一，通过热油快速翻炒食材，可衍生出多种变化：先炒后加汤至熟的熬，出锅前勾芡的烩，先炒后加汤和调味品，微火至熟的焖（亦作炆），以及先炒后加汤和调料，微火至接近熟，再以旺火收汤的烧和扒，其中扒与烧的不同之处在于出锅前需要勾芡。煎则用少量的油将食物煎熟，而贴只需将食物单面煎制。烹的做法是先将食物用急火热油炸过，再加調味汁翻炒。炸是将食物浸入高温的食用油中，加热温度视食材而定。溜则需先将主料炸制（有时也为炒制），再另起一锅，放入主料，加入勾芡的調味汁（称为卤汁）而成。
以水为介质的烹饪方法包括汆、涮、煮、炖、煨、焐以及泡。汆是将食物放入沸水中或冷水煮沸后烫熟。涮只需将食材放入沸水中片刻即可。煮是将食材放入汤中加热至熟，而炖也需要将食材放入汤中，但需旺火收汤。煨主要针对不易酥烂的食材，例如动物的爪子，需要宽汤旺火。焐与煨类似，都是以温火长时间加热。泡则是指用水或其他液体浸泡食物。
以蒸汽为介质的烹饪方法主要为蒸，即将食材放入器皿中，利用水蒸汽加热至熟。
除了以上三种，还有一些其他的烹饪方法，例如滷、醬、糟、熏、烤、焯、焙、炝、腌、拌、拔丝和鹽焗等等。 滷需要将主食材放入滷汁中，长时间以微火慢煮，直至入味。醬也称为滑，是将煎炸或烫熟的食物加入调好味并勾芡的稠汁中拌匀，使菜肴更加滑嫩可口，其做法与烩相似，但用到的汤汁比烩少，例如醋溜丸子。熏是将食物置于燃烧的木头或其他材料上方，使烟熏附着于食物表面。烤则是直接用火或其他热源加热食物。焯是将食材放入开水中略微煮一下便捞出。焙是用微火烘烤。炝是将食物拌入浓重的调味料食用。腌则是用糖、盐、醋或其他调味料保存食物。拌是将酱料与其他食材混合均匀。拔丝是将预先炸好的食材放入糖浆中快速搅拌，使糖浆包裹在食材上，形成糖丝。鹽焗是将调好味的食材用锡纸包裹，埋入炒热的盐堆中，以小火慢烧至熟透。
调味料在烹饪中扮演着画龙点睛的角色，例如糖。
廚具是烹饪过程中不可或缺的工具。常用的厨具有锅，例如炒鍋、平底锅和砂锅，以及蒸籠、烤箱、电饭煲、气炸锅等等。此外，刀具也是必不可少的，包括菜刀、剁骨刀、水果刀、削皮刨刀、柳刃刀、波浪刀以及配套使用的砧板和磨刀石。其他常用的厨具还有鍋鏟和勺子。
食具是用来盛放和食用食物的器具，例如筷子、餐刀、餐叉、竹签和湯匙等。
郑秀生

郑秀生（1955年1月—2022年1月30日），男，汉族，北京昌平人，中國共產党员，中国烹饪大师，高级烹饪技师，中國全国劳动模范，中國全国五一劳动奖章获得者，北京教育学院副教授，曾任北京饭店行政总厨，擅长京菜、淮扬菜、川菜、谭家菜等。
1955年1月，生于今北京市昌平区南口镇。
1971年7月，中学毕业后，被分配至北京饭店工作，经过农场培训劳动后，被分配到厨房工作。
1986年，任《北京饭店菜点丛书》淮扬菜主编，是本丛书最年轻的编写者。
1987至1990年，连续四次前往新加坡参加中华美食世纪之宴。
1994年，获首都旅游紫禁杯先进个人。
2001年，毕业于北京教育学院烹饪系大专班。
2002年，被中国烹饪协会评为中国烹饪大师，被北京烹饪协会评为北京市特级烹饪大师。2003年，北京爆发非典疫情，全面负责小汤山医院所有人员的就餐工作。
2003年6月，加入中国共产党。同年，被评为北京市旅游局抗非典先进个人、北京饭店抗非典先进个人。
2004年，获北京市五一劳动奖章。
2005年，被评为北京市劳动模范。
2007年，获全国五一劳动奖章。
2007年5月8日，被抽调至首旅集团，任2008年北京奥运会测试赛期间的奥运工作部行政总厨。
2008年至2016年，任北京饭店行政总厨。
2010年，被评为全国劳动模范。2016年，退休。
2018年与便宜坊集团行政总厨孙立新、燕山大酒店原厨师长武剑利一同开设短视频账号“老饭骨”。2019年，被聘为2022年北京冬奥会崇礼菜单计划任务总顾问。
2022年1月30日因病在北京逝世，其頻道“老饭骨”在31日发布悼念影片。
老饭骨 （页面存档备份，存于互联网档案馆）
吕敬来

吕敬来（朝鮮語：여경래，1960年7月4日—）是韓國華僑出身的中餐厨师。韩国中餐烹饪协会会长、世界中餐烹饪联合会副会长、汉城华侨协会副监事长。
吕敬来出生于韩国水原市，父亲是在韩华侨，祖籍山东省日照市巨峰镇。母亲是韩国人。由于一直以来就读华侨学校，能说流利的中文。
6岁时，父亲因车祸早逝，由母亲一手带大。当时由于韩国政府的排华政策，一家人生活皆十分辛苦。吕敬来初中毕业后，因无力支付高中学费，由一位王姓中餐师傅带至汉城（今首尔）钟路区贯铁洞“会贤饭店”（亦是中学同学的家里）学习厨艺，1977年，他由姑姑介绍前往“新发园”做工，学会了手工面条技巧，1978年又去“巨木”中餐馆就职。当时中餐馆传统上不透露食谱，但一位名叫王鎮辉（音）的老师傅却将一本食谱给了吕敬来。之后在方背洞的“含池博”餐厅，又得到吴学智（音）和王春礼（音）两位师傅的提携。从业八年后，1983年，吕敬来进入汉城皇宫大饭店（Palace Hotel）工作，成为韩国中餐界四大门派之“豪华大饭店派”的一员。
在更换了数个餐厅后，吕敬来于1995年起成为汉城Tower Hotel的中餐厅“万福林”的主厨，并于2003年起开始运营，直到2006年为止。第二年，他开始运营铂尔曼大使酒店的“红宝阁”中餐厅，直到今日。
2005年，吕敬来获得“国际中餐大师”称号。他头衔等身，亦自1999年起便在世界各地参加中餐竞赛，获得各类大小奖项。
2020年，呂敬來獲選為「首爾特別市榮譽市民」。
吕敬来早年喜欢画画，梦想成为画家或漫画家，故比起其他厨师更注重菜的外观。他因公因私常年造访中国大陸，人脉甚广，故除了韩式中餐外，亦能熟练地烹饪正统中餐。
在韩国盛传吕敬来为中華人民共和国政府官方认定之“百大料理名人”，实际上出处为中国烹饪协会名厨专业委员会出版之《100位中国烹饪大师作品集锦》丛书。另有说法称“料理名人”全世界共417人，评定日期为2014年。
现在吕敬来在韩国经营至少4家餐厅，且是首尔铂尔曼大使酒店“红宝阁”中餐厅之掌门人，亦有个人餐厅“吕坊”、“LUII”、“LUII Kitchen M”等。吕敬来本人很注重在韩国的中餐传承，不仅兼职院校烹饪教授，更亲率弟子及儿子前往华侨社区教授厨艺。
吕敬来的弟子中，既有土生土长的韩国人（如朴恩影），也有中国出身者（如张涛）。
吕敬来已婚，有两子。弟吕敬玉（朝鲜语：여경옥），生于1963年，亦是资深中餐厨师，同样是在初中毕业后投入厨师行业，目前任职于首尔乐天酒店中餐厅“桃林”。儿子吕民、吕隆亦是厨师（吕隆也是持中华民国护照，只不过主攻新加坡菜）。而一手将其抚养长大的母亲，以98岁高龄辞世，可谓长寿。
值得一提的是，在2019年韩国法务部发布的影片中，吕敬来表示自己仍是华侨身份，未入籍韩国，仅有韩国永久居留权，这一点跟其同行李连福及弟弟吕敬玉不同。吕敬玉表示自己作为中华民国无户籍国民出国遭遇各种不便，因而只得加入韩籍。至于后来坊间大肆報導其为台湾人这一点则并不准确，吕敬来及其家人虽因各种原因常来台湾，但其持有中华民国护照仅是因为历史原因，其家庭与台湾并无关系。
豆花

豆花，中國北方稱為豆腐脑，是由黃豆漿絮凝後形成的口感近似於果凍或布丁狀食品統稱，質地比豆腐嫩軟，是一种常見小吃、甜點。依其成型方式或用劑及所呈現樣貌或口感狀態又分別稱豆腐脑。中国北方以製成豆腐脑為多，南方沒有豆腐腦，但在部分地区也有其他称谓。传统的制作方法，豆腐腦使用可食用性的石膏粉或滷水凝结，在口感上因製程技術，容易有明顯的顆粒感。现在多使用新型絮凝剂，比如葡萄糖酸-δ-内酯，成功率較高、口感更细腻。
豆腐花的由來眾說紛紜，但最常說的是與漢淮南王劉安有關：
無論以上是否為正確，但可以確定的是「豆腐之法，始於漢淮南王劉安」，此有《本草綱目》為佐證；而豆花與豆腐本是同源發現的，後來隨著料理的不同才漸為分歧。
1959年，河南密县打虎亭的汉墓中发现关于豆腐作坊的画像石，也佐证了豆腐的制作起源于汉代。
豆花主要分為甜、鹹、辣三種吃法。传统上，甜食主要分佈於華南、香港，並傳入台灣和東南亞各地；鹹食則為中國北方，辣食主要分佈於中国西南。
湖北、湖南、江西一般都是在豆腐脑里面直接加白糖食用，不会加其他任何佐料，这种吃法最为保留豆腐脑(豆花)的原味。近年来也有闽台两广风味的加料豆花，不过一般视为甜品。当地早餐还是以传统豆腐脑(豆花)为主。
台湾、越南、香港、澳門、馬來西亞、新加坡、广东、广西、福建等地通常加入紅糖或黑糖水食用，或者糖水都可以。夏天通常將豆花放涼了吃，冬天則加入熱糖水食用。近年甚至出現將豆花雪藏而形成凍（冷）豆花，但由於黃糖是固態，因此一般會用糖水。有人為了驅寒還會在糖水中加入薑汁或是為了口感加入綠豆、紅豆、各色水果或是湯圓一起食用。
比較特別的有豆漿豆花－將糖水改成豆漿。更新穎的食法會加上巧克力糖漿、滿天星製成的「巧克力豆花」、配以芝麻糊的「黑白」或加入水果汁例如芒果汁的「芒果豆腐花」。
除了從湯汁下手外，台灣亦有將豆花本體摻入其他口味如雞蛋、巧克力等的豆花，加上原本白淨的黃豆花，就成了三色豆花。
而盛載用的木桶有極佳的保溫功能，可確保豆腐花有最佳的凝固效果。
中国北方通常称豆花为豆腐脑，而南方原本没有这种称谓。豆腐脑据地域及个人口味变化极多，共同点是咸。还有每碗分开上笼蒸的蒸豆腐脑。
以京津为例，“卤”的典型做法是：把木耳、花菜、香菇切丝，葱姜切末；炒锅内少许底油，下入花椒、八角炸香，然后依次加入葱姜末、木耳、花菜、香菇、豆腐丝翻炒；然后加入一调羹酱油和适量的牛肉汤或羊肉汤（没有的话用水也可以），煮开锅后加入盐和鸡精调味后淋入水淀粉勾芡。最后把打散的鸡蛋淋入即成。
在河南，有豆腐脑与胡辣汤混合的吃法，称为“两掺儿”。
喜食辣味的地区（陕西、山西南部等地）往往加入油泼辣子作为调味。
也有用酱油、香油、熟黄豆、碎芹菜做的简易调味汁，也可加入韭菜花、蒜泥、蔥花、蝦皮、花生碎、香菜等。
对于福建，鹹豆花是加入卤料的卤汤，撒上萝卜干、虾米、炸蒜丁、香菜或者芹菜等，加入的卤料包括卤笋、卤猪大肠、卤猪肺、卤蛋、卤火腿肠、卤肉等等。一般摊位以及店家也会提供辣油给爱吃辣的顾客。
在四川重庆地区，對果凍狀的豆花以北方叫法称为豆腐脑，而當地所稱的“豆花”指的是尚未壓制成形的豆腐，相比豆腐腦更為緊實，而比豆腐鬆散。
四川、重庆的豆花在食用时佐以辛辣调料，与南方的甜和北方的咸形成鲜明对比。当地习惯辣味豆花配米饭食用，是为“豆花饭”。四川豆花的蘸料复杂，以炒制的郫县豆瓣为主要风味，辅以姜、蒜、胡椒、花椒、八角等风味。
豆花原料很容易得到，僅有黃豆、水及凝固劑三種。水的多寡是影響濃淡要素；而凝固劑常為可食用性的石膏粉、鹽滷，還有人使用海菜粉或地瓜粉。鹽滷是海水精鍊後的產物，不同於一般的食用鹽，在日本是健康食品的代表。
燒石膏，學名是Gypsum，英文名是Fibrosum 或 Calcium sulfate。熟石膏的化學成分是半水合硫酸鈣（CaSO4・1/2H2O）。生石膏的化學成分是二水合硫酸钙（CaSO4・2H2O），分子内含水，呈半透明狀。若買到的是生石膏粉，可以通过炒或微波加熱的办法去除分子中的水分即可。
豆花製作須先將黃豆浸泡，依品種或個人喜好約4至8小時不等，俟黃豆吸飽水份後再加以打漿、濾渣、煮滾，復降溫至80℃。
最後步驟稱為「沖豆花」，也称「点卤」（歇后语“卤水点豆腐——一物降一物”即从此得来）。意即需將少量（某些做法僅數滴）凝固劑沖入豆漿後再靜置5至15分鐘才能完成。而豆花美味的技巧就出於豆漿與凝固劑融合的溫度控制，以及沖豆花的速度與技巧。
回回苏

回回苏（学名：Perilla frutescens var. crispa）又名 赤苏、赤紫苏、红苏、红紫苏、青苏、青紫苏、等，是唇形科紫苏的一个变种，多年生草本植物。
回回苏在日语被称为「(紫蘇（しそ/shiso）)」，而紫苏被稱爲「荏胡麻（えごま/egoma）」。回回苏比紫苏气味温和，更适合生食。
中国各地紫苏地方品种较多，但缺乏系统的紫苏品种选育工作。有关品种如河北石家庄紫苏、湖南长沙野紫苏（白苏）、大叶野紫苏、观音紫苏、益阳青梗紫苏、南县紫梗紫苏、陕西紫苏、上海紫苏、湖北竹溪紫苏、神农架紫苏、保康紫苏、秭归紫苏、宣恩紫苏、咸丰紫苏、咸丰苏子、鹤峰紫苏等。还有从日本引进的紫叶紫苏和绿叶紫苏等。 北方地区将紫苏视为配菜，常称其为「Suzi Ye｜Perilla Leaf(苏子叶）」，采取生食搭配肉类，酱类，为食物加入恰到好处的风味。
在日本有很多回回苏的品种。不光是叶子，花萼和嫩芽也被用于刺身的装饰，来使整体颜色更好看以及添加清香气味。
苏叶在日本称为「大葉（おおば）」。红紫苏的叶含有矢车菊素，与梅子含有的柠檬酸反应，产生强烈的红色，可用作酸梅等腌菜的着色剂，干燥的红苏叶可用来制作七味粉以及拌飯素。青紫苏的叶可用于天妇罗。
越南人用在炖菜和煮菜中加入紫苏叶，或者将紫苏叶摆放在越南米粉上作为装饰。他们使用的紫苏品种的叶子一面红中带绿，一面是紫色，与日本紫苏品种相比香气更浓。
美食獵人TORIKO

《美食獵人》（日语：トリコ）是日本漫画家島袋光年的漫畫作品。於2008年6月至2016年11月在《週刊少年Jump》上連載，台灣則在《寶島少年》上連載，漫畫全43卷已完結。在2011年推出動畫，人氣也更加上升。
本作屬於奇幻冒險類漫畫作品，作品中的世界觀即世界是一個充滿幻想的珍奇食材的美食世界。這些幻想的食材例如，全身的肉在舌間融化並且浮出一層油的野獸，一整年都結有美味蝦蟹肉的樹、流出源源不絕的香醇白蘭地湧泉的泉水等等。
但是這些美味的食材不是兇猛無比的怪物，就是生長在環境惡劣的天險之地。因此在這個探求未知美味的美食時代裏，有許多專門深入絕地，拼上性命捕獲珍稀美味的美食獵人。
每個美食獵人的人生目標就是用自己親手捕獲的食材完成包含前菜、湯、魚、肉、主菜、沙拉、甜點、飲料一共8道料理的人生菜單。
主要的故事主軸即為美食獵人四天王之一的特瑞科為了完成自己的全餐菜單，和廚師小松一同在美食世界尋找珍奇美食的旅程。
人間界
美食界
宇宙
動畫只做到人間界篇，動畫後面幾集結尾篇章與漫畫不同，設定有很大的更動。
美食獵人TORIKO角色列表

美食獵人TORIKO角色列表是日本漫畫家島袋光年作品《美食獵人TORIKO》裡全部登場人物的概覽。
國際美食機構。
簡稱G7，IGO主要加盟國裡被選拔出來7個味覺大師，美食祭典篇時證實有數名已被喬亞控制。
IGO位於美食界的據點，兼具監視魈動向和研究、開發食材的重要工作，是IGO的極密設施，工作人員不滿20人，但無一不是會長一龍親自委任的實力派，個個都有安然進出美食界的能為，平時也是各領域的菁英份子，為因應美食日蝕，全數隨一龍進入美食界，準備和美食會開戰。
隸屬於IGO的美食監獄，按照所處位置不同，分有陸海空三處。分別是空中監獄SKYPRISON、海中監獄PRISON SUBMARINE和陸地監獄哈尼監獄。
信仰将性命交付自然的美食教，平日生活都以粗食、絕食為生，個性頗為仗義、照顧弱小。
廚師（料理人）。
NEO美食理想鄉追求三樣東西，美味、「烹調法」是指筆記、交通工具是指方舟。
位處迷失森林中修練食義的最高聖地，所有對食物滿懷感謝之情，根本沒法在樹海中發現此地，寺中更多有各式機關，唯有精通食義才能避免遭到攻擊。食林寺在全世界各地都有分部讓廚師、學生或食林寺美食企業的新人修練，在本部食林寺修練者則多半是遭到美食裁判所判決的受刑人。和關押重罪者的蜂巢監獄不同，食林寺只是矯正食義的特殊機關，一旦食義修習改過自新，便能重獲自由。特瑞科為了獲得鎮寺之寶肥皂泡水果，與小松前往該地修練。
美食細胞的具現化個體，分為不同種族，誕生之後為了滿足進食的本能便在宇宙間不停行動，生命消逝後會化為食慾寄宿在適合的宿主身上，待宿主死亡之後會離開成為食靈般的存在直到遇見下一任適合的宿主。
絨毛·克洛斯 一只体型硕大的白色巨狼， 特瑞科的寵物 由细胞养育的克隆斗狼的孩子，在与恶魔大蛇的战斗中被生出来，也因为如此，虚弱的斗狼被GT机器人杀死。由于特瑞科替母斗狼报了仇，击退了GT机器。絨毛决定跟随特瑞科，成为了伙伴。 美食界中的传说级生物的八王之一狼王吉内斯的后代，属于斗狼一族。和祖先一样拥有强大的战斗基因，可以跳跃出130米远（一下跳过大裂缝的距离），牙齿的咬合力足以打出火花，身上的毛可以根据温度的冷暖来调节体温，所以可以和特瑞科到冰山地区和温度极高的热带。 絨毛的始祖生存在美食界，所以絨毛本身不爱人间界的食物。 后来特瑞科找到了生长在人间界的美食界食材BB爆米花（BB玉米），絨毛才算首次胃口大开。 漫画里曾经寄养在第一支部长十梦那里。 拥有强大的战斗基因，进入美食界后与女王（母王蛇）、吉斯（帝王乌鸦）一起在猿王班比纳处修行。 现在赶往第二大陆，与美食界斗狼族参与最终决战。 其捕获等级会随着成长而增加，预计目前捕获等级超过5000级，真实潜力无法估测。
克茵 由四天王之一的萨尼修行时从美食界带回的寵物，是一条被称为“万蛇之母”母王蛇的幼蛇。已证实为“八王”之一的后代。潜力不可估测。据特瑞科介绍其成年期时长度完全伸展可绕地球一周,由于只生活在美食界，即便人界也只有目击其身体的情报。因此有机会目睹头或者尾的人都被认为是幸运的人。成年后速度能达到流星般速度，战斗力不详，据说见到母王蛇脸的都进它肚子里了。
基斯 八王鳥王帝王烏鴉後代，庫克的寵物 被称为“天空首领”的灭绝种类。因为有着乌鸦特有的超高智能，因此若是驯养一番，亦能理解人类的命令。作为唯一一只存活下来的皇帝乌鸦，KISS也是可可最重要的家庭成员，由雏鸦开始便被可可养育。虽说属于灭绝种类，但仍有传言说，皇帝乌鸦至今仍存在于“美食界”的某处。此说法真伪不定。
喜歡吞噬人類的美食界怪物。由尼特羅於數十萬年前製造，實際作用是掠奪人類使其中少部分成為奴隸。本體為一個，有四個分身，分別從東、南、西、北四個方向入侵人間界。
梅格茲香腸

梅格茲香腸（阿拉伯语：مركس，/mɛərˈɡɛz/）是一种源自北非的传统香肠，主要使用羊肉或牛肉制作，并以孜然、辣椒、香菜、茴香等香料调味，通常带有浓郁的辛辣风味。这种香肠的历史可以追溯到12世纪，起源于阿拉伯统治时期的伊比利亚半岛。随着阿拉伯文化的扩展，梅格兹香肠逐渐在摩洛哥、阿尔及利亚、突尼斯等地的北非美食中占据重要地位，并成为了当地人日常饮食中的一道经典菜肴。
在汤姆·斯托巴特和米莉·欧文所著的《厨师百科全书：配料和加工》一书中，梅格兹香肠的原产国是阿尔及利亚。20世纪中叶，随着阿尔及利亚独立运动的发展，从阿尔及利亚返回法国本土的“黑脚”（指法国统治时期居住在阿尔及利亚且拥有欧洲血统的人）将这款美食带到法国的各个角落，街头巷尾的阿尔及利亚特色餐厅的菜单上基本都有这款经典食品。
2024年6月，法国多家超市销售的梅格兹香肠因沙门氏菌污染风险被紧急召回。此次召回涉及品牌包括Affrais和Despi le charcutier，消费者被建议检查产品批次，并在有疑似症状时尽快就医。这起召回事件提醒了消费者在食品安全方面的重视。
辦公室小野

办公室小野，本名周晓慧，1994年7月23日出生于四川省成都市，毕业于四川师范大学文理学院，短视频创作者 。
2017年2月，因发布《饮水机煮火锅》等视频而受人关注，并在2017年全年累计摘得4座重量级金秒奖 。2018年2月，办公室小野获 YouTube 最佳金色百万粉丝奖。2018年6月，受邀参加美国红人大会。
大四的时候，小野经老师推荐去了成都电视台实习，策划拍摄剪辑全程参与，之后他面试一家公司洋葱视频，正式成为洋葱视频的一名美食视频策划，这是他人生中的第1份正式工作。
Fish head

Fish heads, either separated or still attached to the rest of the fish, are sometimes used in culinary dishes, or boiled for fish stock.
The head of a fish includes the snout, from the eye to the forward most point of the upper jaw, the operculum or gill cover (absent in sharks and jawless fish), and the cheek, which extends from eye to preopercle. The operculum and preopercle may or may not have spines. In sharks and some primitive bony fish, a spiracle, a small extra gill opening, is found behind each eye.
The skull in fishes is formed from a series of only loosely connected bones. Jawless fish and sharks possess only a cartilaginous endocranium, with both the upper and lower jaws being separate elements. Bony fishes have an additional dermal bone, forming a more or less coherent skull roof in lungfish and holost fish. The lower jaw defines a chin.
In some Jewish communities, it is traditional to eat a fish head for Rosh Hashana (literally "head of the year").
In Chinese dining culture, the fish head is usually given to and eaten by the most senior person at the table.
In Sicilian witchcraft, it is customary to leave a fish head on the doorstep of one's enemy to ward off malicious intention. It is also performed by the eldest grandma when a mafia fishing family has been wronged by a business partner. The practice dates back to at least 1308, when Dante referenced it in his epic, the Divine Comedy.
In a more serious feud, escalation of hostilities can be signaled by the appearance of a goat head or horse head.
Fish heads are the subject of the 1978 novelty song "Fish Heads" by The rock duo Barnes & Barnes.
There are many references to talking fish heads in various dream sequences featuring Tony Soprano in the HBO series The Sopranos.
Fish heads gained notoriety in 2009 with a Green Peace publicity stunt in which members of the activist group dumped five tons of fish heads on the door step of the French Fisheries Ministry.
Fish head curry

Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
It is believed that fish head curry was invented when chef M.J. Gomez from Kerala, India adopted the dish to bring South Indian cuisine to diners in Singapore. Although fish head was not widely served in India, Chinese customers considered it to be a special delicacy, so M.J. had the idea of cooking the fish in curry instead. The dish was first sold in 1949, at the restaurant opened by Gomez.
Today, Indian, Malay, Chinese, and Peranakan restaurants all serve variations of this dish. Fish head curry has become a popular dish among Singaporeans and tourists alike. Costing between $10 and $20, it is generally not considered cheap hawker fare. It typically comes served in a clay pot, and is often sold at hawker centers and neighbourhood food stalls.
Tamarind (asam) juice is frequently added to the gravy to give the dish a sweet-sour flavor (see asam fish). This variety of fish head curry also has a thinner, orange gravy.
Coconut milk can be added to this dish.
Yin Yang fish

Yin yang fish (Chinese: 陰陽魚, 糖醋活魚, 呼叫魚; also called dead-and-alive fish) is a Taiwanese dish where a live fish is fried whole. The dish originates from Chiayi, Taiwan.
Yin yang fish is prepared by wrapping the head of a scaled fish (usually carp) in ice cubes and then oil-frying it whole. The fish is then covered in sauce and served on a plate where its head continues to twitch even after its body has been cooked (likely due to remnant electrical impulses after death).
In 2007, a Taiwanese restaurant owner sparked outrage when he began serving the dish in his restaurant in Chiayi, Taiwan, with a city official and members of the public criticizing the cruelty of the dish. Following public outcry, the dish was subsequently removed from the menu and banned in Taiwan.
A video of a dish in 2009 was condemned by the People for the Ethical Treatment of Animals calling a video showcasing it as "disgusting". A video posted on TikTok in March 2020 had been viewed three million times as of May 2021.
Hunan cuisine

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
The history of the cooking skills employed in Hunan cuisine dates back to the 17th century. The first mention of chili peppers in local gazettes in the province date to 1684, 21st year of the Kangxi Emperor. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. Some well-known dishes include fried chicken with Sichuan spicy sauce (麻辣鸡丁; 麻辣雞丁; málà jīdīng) and smoked pork with dried long green beans (干豆角蒸腊肉; 乾豆角蒸臘肉; gāndòujiǎo zhēng làròu).
Hunan cuisine consists of three primary styles:
With its liberal use of chili peppers, shallots and garlic, Hunan cuisine is known for being gan la (干辣; gān là; 'dry and spicy') or purely hot, as opposed to Sichuan cuisine, to which it is often compared. Sichuan cuisine uses its distinctive ma la (麻辣; má là; 'spicy and numbing') seasoning and other complex flavour combinations, frequently employs Sichuan pepper along with chilies which are often dried. It also utilises more dried or preserved ingredients and condiments. Hunan cuisine, on the other hand, is often spicier by pure chili content and contains a larger variety of fresh ingredients. Both Hunan and Sichuan cuisine are perhaps significantly oilier than the other cuisines in China, but Sichuan dishes are generally oilier than Hunan dishes. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that Hunan cuisine uses smoked and cured goods in its dishes much more frequently.
Hunan cuisine's menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is hot pot, thought to heat the blood in the cold months. A special hot pot called yuanyang huoguo (鸳鸯火锅; 鴛鴦火鍋; yuānyāng hǔogūo; 'Mandarin ducks hot pot') is notable for splitting the pot into a spicy and a mild side. One of the classic dishes in Hunan cuisine served in restaurants and at home is farmer pepper fried pork. It is made with several common ingredients: pork belly, green pepper, fermented black beans and other spices.
A discussion of Hunan cuisine overall may list a number of piquant dishes, usually but not always very hot and spicy.
Mala (seasoning)

Mala is a characteristically numbingly fiery seasoning derived from Szechuan peppercorn and chili. Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular and synthesized ingredients in Chinese cuisine.
The term málà is a combination of two Chinese characters: "numbing" (麻) and "spicy (piquant)" (辣), referring to the feeling in the mouth after eating the sauce.
The numbness is caused by its characteristic Szechuan pepper, which contains 3% hydroxy-alpha-sanshool.
The precise origins of the dish are unclear, but many sources attribute its development to night markets in Chongqing that targeted pier workers in the 19th to 20th century. Its strong flavors and oils helps preserve foods and mask the unpopular smells of blood and offal.
Despite the strong flavor by itself, various dipping sauces are often served to make the texture of cooked meat smooth and oily, and the tastes more complex. Common sauces include sesame oil with garlic, oyster oil, or fermented soybean curd (doufu ru).
The sauce is used in a variety of ways, from stirfry, stews, and soup, to being used in hotpot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables.
The sauce is made primarily of dried chili peppers, chili powder, broad bean paste, Szechuan peppercorn, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar. Other herbs and spices, such as sand ginger, Angelica dahurica and poppy seeds, can be added to create a unique flavor profile.
Traditionally, a restaurant hired a chef specializing in making this sauce; the recipes were kept secret to the chef himself. Today, prepared mala sauce can easily be found in supermarkets, and chain restaurants often produce their own sauce on a large scale, while many others still blend their own. Like curry, there is a constant debate about the 'best' recipe and numerous variations are available on the market.
Mala sauce is used in many dishes.
Red braised pork belly

Red braised pork belly, or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu), is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilis, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe.
Many Chinese provinces have slightly different variations, but the Hunanese version, often called "Mao's family style red braised pork" (毛氏红烧肉; Máo shì hóngshāoròu), is often said to have been one of Mao Zedong's favorite dishes, and is served at the many Hunan restaurants across China specializing in so called "Mao-style cuisine". The popularity of the dish has led the Hunan provincial government to codify the recipe of the dish, in particular deciding that only meat of the celebrated Ningxiang breed of pig should be used in authentic hong shao rou.
The Shanghai-style hong shao rou (上海红烧肉; Shànghǎi hóngshāoròu) is another well-known variation, characterized by a sweeter and glossier sauce due to a higher proportion of rock sugar and a more liberal use of Shaoxing wine.
Bird's eye chili

Bird's eye chili or Thai chili (Thai: พริกขี้หนู, romanized: prik ki nu, lit. ''mouse-dropping chili'' owing to its shape) is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild (technically feral) varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.
The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent.
The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000 Scoville units, which is less than a habanero, but many times hotter than the spiciest jalapeños.
All chilis found around the world today have their origins in Mexico, Central America, and South America. They were spread by Spanish and Portuguese colonists, missionaries, and traders, together with many other now common crops, such as maize, tomatoes and pineapples, through the Columbian Exchange. The chili varieties found in Southeast Asia today were brought there in the 16th or 17th centuries.
In Indonesian cuisine, these chilis are widely used in a variety of dishes and sambals. The whole green bird's eye chili is also eaten raw as a side dish for gorengan (deep-fried foods).
In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.
In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork trotter served with rice).
The more decorative, but slightly less pungent chili, sometimes known as "Thai ornamental", has peppers that point upward on the plant, and range from green to yellow, orange, and then red. It is the basis for the hybrid cultivar "Numex twilight", essentially the same, but less pungent, and starting with purple fruit, creating a rainbow effect. These peppers can grow wild in places such as Saipan and Guam.
Jjamppong

Jjamppong (Korean: 짬뽕; Hanja: 攙烹) is a Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. The dish was inspired by Chinese cuisine.
Along with jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in Korea as part of Korean Chinese cuisine.
While the dish is derived from the Chinese Shandong-style chǎomǎmiàn (炒碼麵), the name of the dish was derived from chanpon, a Japanese Chinese cuisine dish itself derived from the Fujian-style mènmiàn (燜麵). During the Japanese occupation of Korea (1910–1945), the Japanese saw chǎomǎmiàn in Chinese restaurants in Korea and named it chanpon, as the white soup seemed similar to the soup of chanpon to their eyes. The Japanese word was subsequently adapted phonetically into Korean as jjamppong.
When considering how chanpon is made, it is assumed that the exported version of chǎomǎmiàn, a type of tāngròusīmiàn (湯肉絲麵), would have used boiled pork and chicken bones to make the broth, while the base broth of jjamppong differs in that it mainly uses stir-fried seafood and vegetables with the addition of gochugaru (chili powder) and chili oil; a practice that began in the 1960s.
In some restaurants, Samseon jjamppong (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. Inspired by Gamja-tang, Pork back-bone jjamppong (뼈짬뽕) uses a mix of pork bone broth, stir fried seafood, chili oil, and vegetables. Gul jjamppong (굴짬뽕) contains oysters and is usually served with a spicy white broth, also called Sacheon Tangmyeon ( 사천탕면 ). Gochu jjamppong refers to a jjamppong with additional spiciness using Cheongyang chili pepper. A panfried variety of jjamppong is also served at some restaurants. In jjamppong bap (짬뽕밥), rice is used in the place of noodles.
Sole meunière

Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole - floured and fried - and served with hot melted butter, lemon juice, and parsley. Many recipes specify Dover sole, but the technique can be used with other similar flatfish.
The term à la meunière translates literally as "in the style of the miller's wife". It means that the dish, usually fish, is first dusted with flour and then cooked in butter. Anything cooked à la meunière is also generally sprinkled with lemon juice and chopped parsley. The derivation is the late Latin molinarius (a miller).
The dish named sole meunière has varied over the years. In his 1846 cookery book The Gastronomic Regenerator, Alexis Soyer leaves the skin on the fish and rubs salt and chopped onions into it, before grilling it whole and, once cooked, adding a sauce of melted butter with lemon juice and cayenne pepper. The method most widely used today is similar to that given by Auguste Escoffier in 1907: the dark skin is removed from a whole sole; the fish is then coated with flour, fried in butter, sprinkled with lemon juice and chopped parsley, and served with very hot melted butter poured over it.
There are minor variations in the method of cooking. Some cooks, like Craig Claiborne, suggest soaking the sole in milk before flouring and cooking; others, such as Marcel Boulestin, insist that the fish must be completely dried with a cloth before flouring. Some authorities call for filets of sole, but the majority call for the fish to be cooked whole (although some suggest removing the head). Elizabeth David specifies clarified butter for frying the fish, and Escoffier advises "for small fish, ordinary butter can be used, but for larger ones, the use of clarified butter is to be preferred". Authorities differ about whether to use salted or unsalted butter. Marcus Wareing prefers to fry the sole in oil, and Paul Bocuse recommends a mixture of olive oil and butter.
A more marked departure from the norm is reported by Patricia Wells in a 2003 collection of Parisian chefs' recipes. The chef of the well-known fish restaurant Le Dôme leaves the dark skin on the fish (as Soyer does) and omits the flouring.
Although the classic version is made with Dover sole, Felicity Cloake comments in a 2021 survey of sole meunière recipes that the method is suitable for other flatfish, including megrim and lemon sole.
Dandan noodles

Dandan noodles (traditional Chinese: 擔擔麵; simplified Chinese: 担担面; dandanmian, literally 'carrying pole noodles') is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce, usually containing pickled vegetables such as zha cai (lower mustard stems) or ya cai (upper mustard stems), as well as chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup.
Dandanmian originated in Chengdu, the capital of Sichuan. The original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. The soup variant is from Hong Kong and is more widespread across the rest of China but it is uncommon in Sichuan itself where the traditional style dominates.
Sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the American Chinese style of the dish. In this case, dandanmian is considered a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific Shanghainese dish.
Dandan refers to a type of carrying pole that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end. As the noodles were affordable due to their low cost, the local people gradually came to call them dandan noodles, referencing the street vendors. The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'.
A variety of English spellings are used. The first word may be either dandan, dundun or tantan. The last word mian (noodle) may also be spelled mein in Cantonese pronunciation.
The same sauce is frequently served over bang bang chicken, and on steamed, meat-filled dumplings in another Sichuan dish called suanla chaoshou.
The dish was introduced to Japan by Sichuanese chef Chen Kenmin. It is known as tantan-men in Japanese, formally written 担担麺, as in Chinese, but often written with an iteration mark as 担々麺, or with 坦 instead of 担. It is sometimes considered a form of ramen.
Jinsimian (金絲麵) or "gold thread noodle" is a variation of the dandan noodles, which was invented by chef Li Hong-kai (李紅凱) in 1989. Using a special kneading technique, Li was able to make a dough consistency that does not become mushy when cooking even if cut really thin. The noodles are cut so thin they can be threaded through a needle. Li was registered in Guinness World Records for the most noodles (45) threaded through a needle, which was beaten by Li Enhai in 2010 by adding two more threads. The latter also holds the record of the thinnest noodle at 0,18 mm. As of 2024, there are other chefs as well, who cook the dandan dish using jinsimian.
Huaiyang cuisine

Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions (四大菜系; Sì dà càixì) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine.
Huaiyang cuisine, originating from regions around Huaihe River and Yangtze River, mainly Huai'an and Yangzhou, has been famous since the Sui (581–618) and Tang (618–907) dynasties. Emperors Kangxi (1654–1722) and Qianlong (1711–1799) often stayed in Huai'an and Yangzhou during their travels to the southern regions of the Yangtze River down the Grand Canal, making the cuisine popular in the nation. It has been listed as one of the four major cuisines in China since the reign of Emperor Qianlong.
Huaiyang cuisine is characterized by basing each dish on its main ingredient; the way that ingredient is cut is pivotal to its cooking and its final taste. The cuisine is also known for its use of Chinkiang vinegar, which is produced in the Jiangsu region. Huaiyang cuisine tends to have a slightly sweet side to it and is almost never spicy, in contrast to some Chinese cuisines (like Sichuan or Hunan). Pork, chicken, and freshwater aquatic products serve as the protein base in most dishes, which are usually lighter and more meticulous prepared.
Others include Yangzhou pickles, baozi, ginkgo, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry.
Baozi is a type of steamed bun with meat，paste fillings，a sweet filling made with red beans. The "five diced buns" made of chicken, pork, bamboo shoots, shrimp, and sea cucumbers are Yangzhou specialties. It is sometimes served for breakfast and is best eaten hot.
There is also a dish called "beggar's chicken" (叫花雞; jiàohuā jī), which is a whole chicken marinated with spices and wrapped in aluminum foil. Contrary to its name, it is not a food for the homeless, but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved.
There is a famous branch of Huaiyang cuisine, Suxi cuisine, which refers to dishes from Suzhou and Wuxi. Wuxi sauced spare ribs, with a long history since the Qing dynasty, is a specialty in Wuxi, along with Liangxi crispy fried eel and other dishes. Another dish from the area is squirrel fish, a dish prepared in the shape of a squirrel.
Unusual dishes local to Nanjing are duck blood and vermicelli soup and stinky tofu.
Huaiyang cuisine has been employed in official occasions by the Chinese government. Some examples include:
Culinary name

Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language.
Examples include veal (calf), calamari (squid), and sweetbreads (pancreas or thymus gland). Culinary names are especially common for fish and seafood, where multiple species are marketed under a single familiar name.
Foods may come to have distinct culinary names for a variety of reasons:
Humorous exaltation often takes the form of a dysphemism disparaging particular groups or places. It has been observed that "Celtic dishes seem to receive more than their share of humorous names in English cookbooks". Many of these are now considered offensive. See List of foods named after places for foods named after their actual place of origin.
Quanjude

Quanjude (Chinese: 全聚德; pinyin: Quánjùdé, SZSE: 002186) (QJD) is a Chinese restaurant chain known for its Peking duck and its longstanding culinary heritage since its establishment in 1864 in Beijing, China.
After a merger in 2004 with Beijing New Yansha Group, Quanjude is now a part of the Beijing Tourism Group, a state-owned enterprise.
The company's stock is listed on the Shanghai stock exchange.
In 2010, there were 50 affiliates in China. The first directly run flagship store opened in Changchun, Jilin Province in January 2007.
Quanjude has eight direct branches in Beijing. The original location operates in Qianmen with several other branches in other locations in Beijing.
There is a seven-story restaurant on Hepingmen Ave., a location hand-picked by former Chinese Premier Zhou Enlai. Serving up to 5,000 meals a day, this restaurant covers a floor area of 15,000 square meters with over forty private dining rooms and can simultaneously seat 2,000 guests.
Having established a history and affiliation with the Chinese government at the municipal and central state level, Quanjude has often been used to hold state banquets and to receive celebrities, dignitaries, and important government figures from over 200 countries as distinguished VIP guests.
The Quanjude restaurants outside China opened in Bremen, Los Angeles and Guam in 1994. In 2004, the first QJD restaurant in Japan (Japanese:Zenshutoku) opened in Tokyo.
In Canada, QJD operates restaurants in Toronto, Vancouver, and Ottawa; of note, the Vancouver restaurant received a Michelin Star in 2022, and the Ottawa restaurant is simply called "Peking Duck" for unknown reasons.
QJD also operates a restaurant in Lisbon, Portugal.
Quanjude was established in 1864 during the Qing dynasty under the reign of the Tongzhi Emperor. Although Peking duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation – using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin – was originally reserved for the imperial families.
The first Quanjude manager, Yang Renquan, who started out selling chicken and ducks, paid a retired chef from the palace for the imperial recipe. Soon after, Quanjude began to serve roast duck from the imperial kitchen to the common masses. Yang Renquan opened his first, small Dejuquan (德聚全, the three characters being reversed from the current name) inside Yangrou Hutong in Qianmen (前門), which at the time was one of the busiest areas in Beijing. His restaurant became an instant success and has since grown into the current branch in Qianmen that employs over 400 staff members and can occupy 900 guests at one time. The Qianmen restaurant, along with the many other Quanjude branches, together form one of the largest food enterprises in the nation.
After the 1949 establishment of the People's Republic of China, Quanjude was gradually collectivized.
Suspiro de limeña

El suspiro de limeña, conocido también como suspiro limeño o suspiro a la limeña, es un postre tradicional de la gastronomía del Perú, teniendo su origen en la capital de ese país.
Este postre se origina a mediados del siglo XIX en la ciudad de Lima. La historia de su elaboración se inicia con Amparo Ayarza (1890-1954), esposa del escritor, periodista, catedrático y político peruano José Gálvez Barrenechea (1885-1957).​
El postre fue bautizado así por el mencionado poeta peruano quien, al probar un dulce ideado y preparado por su esposa (quien tenía fama de gran cocinera) quedó encantado con su sabor y textura. Según las crónicas de la época, el vate dijo que la preparación era «suave y dulce como el suspiro de una mujer».​​
El postre se compone de dos partes, un manjar blanco y el merengue; ambos llegaron al Perú tras la conquista como parte de los ingredientes traídos por los españoles. En Perú se conocieron dos versiones del menjar blanc: la del manjar blanco con leche y azúcar y espesado con harina de arroz; y el manjar blanco sólo con leche, azúcar y vainilla, de donde nació el «suspiro de limeña».
Sobre el origen del nombre, proviene de los merengues españoles, llamados «suspiros».​​
Este postre es consumido principalmente en la ciudad de Lima (Perú) aunque también en las demás ciudades del Perú y ciertos países limítrofes.
En el siglo XXI, debido a la internacionalización de la gastronomía peruana, el consumo del postre se ha ido extendiendo a otros países del mundo donde los peruanos han emigrado y abierto diversos restaurantes.
La base de su elaboración es un manjar de yemas (inspirado en el manjar blanco) acompañado de un merengue italiano.
El manjar blanco para este postre se prepara con
El merengue lleva
En una copa se deposita el manjar blanco generosamente y se le corona con el merengue y muy poco polvo de canela.
La mezcla del sabor de ambos dulces es lo que caracteriza a este postre tradicional.
Colun

La Cooperativa Agrícola y Lechera de La Unión Limitada, más conocida por su acrónimo Colun, es una compañía chilena cooperativa productora de leche y sus derivados, con sede en la ciudad de La Unión.
La cooperativa fue fundada el 24 de junio de 1949 por Francisco Hoch y Juan Fischer, que agrupó a 70 productores lecheros de la zona.​ En los comienzos de la empresa, cuando se estaba desarrollando, elaboraba principalmente leche para el mercado de la zona central, la cual se vendía inicialmente en bloques de 18 kilos, pero luego redujeron el tamaño, haciendo paquetes de un cuarto de kilo. Luego comenzaron a distribuir leche en polvo en latas y bolsas, las que se despachaban directamente a panaderías, pastelerías y fábricas de chocolate.​
Después de un tiempo, la empresa comienza a fabricar en forma masiva los quesos, que al final se transformaron en el principal producto elaborado por la Cooperativa. Luego se creó el departamento de exportaciones en 1986, realizando la primera exportación de quesos con destino a Brasil.​
La empresa es recordada en la memoria colectiva chilena por dos comerciales de culto: el spot de Manjar Colun 1989, protagonizado por dos niños,​ y el spot institucional de su actual eslogan «Toda la magia del sur» de 2002.
Loncoleche-Calo

Loncoleche-Calo es una empresa chilena fabricante de productos lácteos. Bajo las marcas Loncoleche y Calo, la empresa produce y comercializa yogur, leche líquida, postres, mantequilla y manjar. El lema de Loncoleche es «Te hace bien». Es propiedad total del holding Watt's.
La sociedad se constituyó el 20 de diciembre de 1963. Desde sus inicios, Loncoleche estuvo destinada a participar en el mercado de los alimentos lácteos, por la Cooperativa Agrícola y Lechera de Osorno Ltda. (Calo). El nombre de Loncoleche es un juego de palabras entre la comuna de Loncoche y leche, lugar donde se encontraba su fábrica, que dejó de operar en 2005.​
En 1981, la sociedad Watt's S.A. adquiere a la Cooperativa Agrícola y Lechera de Osorno, esto permitió consolidar su participación en el mercado lácteo chileno y convertirse en una de las principales empresas del rubro en el país. Ya a fines de 1996, Loncoleche se une operativamente con Watt's S.A. Actualmente, tanto Loncoleche como Calo son marcas registradas comercializadas por Watt's S.A.​
Hoy en día produce leches blancas, leches sin lactosa, leches saborizadas, leches individuales, leches en polvo, cremas, mantequillas, quesos, yogures, leches cultivadas, probióticos, bebidas lácteas y manjar. A lo largo de los años, la sociedad ha ampliado su gama de productos hacia derivados de frutas y pulpas, aprovechando las sinergias tecnológicas.
Cholado

El cholado o ‘cholao’ es una ensalada de frutas típica del departamento del Valle del Cauca (Colombia). Su preparación es sobre una base de hielo raspado, se adicionan las frutas, melados de diferentes sabores y leche condensada. Entre las frutas empleadas están: banano, manzana verde, fresa, uva, papaya, piña y lulo. Se le suele añadir queso rallado. ​
Es originario del municipio vallecaucano de Jamundí, donde suele comerse en los días calurosos. Se le atribuyen propiedades para mejorar el guayabo (resaca) después de haber bebido mucho alcohol. En Jamundí existe el Parque del Cholado donde hay más de una veintena de puestos en los que se vende la tradicional bebida, en los cuales los turistas acostumbran a comerla durante los fines de semana. Se suelen encontrar puestos de cholado en el Parque Simón Bolívar, en el centro de Cali.
La preparación inicial fue denominada ‘Las tres niñas’ y contenía piña, lulo y limón. ‘Mataguayabo’ hizo sus primeras ventas en la galería municipal y en los certámenes deportivos, donde también complacía a sus clientes entonando tangos.
Cuenta la historia que hace aproximadamente 44 años, Doña Rosina de Jamundi, la madre de Héctor Bonilla raspaba pequeños bloques de hielo, los comprimía en pequeños moldes, les rociaba limón y miel y les ponía un palito de madera, de modo que quedaban como helados y con ello sostenía a su familia.
Al crecer Héctor se hizo a cargo del negocio y fue haciéndole transformaciones al helado; comenzó a vender el producto acompañado de piña, lulo y limón en vasos de cristal; a este rico refresco él le llamó "Las 3 niñas".
Con el pasar del tiempo Héctor decidió bañar el hielo raspado con jarabe dulce de color rojo y lo empezó a servir en conos de cartón.
Con los años se crearon competencias para su negocio, y así es como llega el producto a la ciudad de Cali.
Este delicioso y refrescante manjar se puede acompañar con frutas, helado, milo y una leche condensada artesanal.
En el parque del Cholado en Jamundí, municipio ubicado al sur de la capital vallecaucana, en el Día de la Independencia, se cumplió la hazaña de preparar el exquisito manjar en un tamaño considerable. Se trató de una iniciativa que tuvo como objetivo batir el Guiness record con esta preparación típica y que hizo parte de la celebración del 20 de julio de 2012 en el municipio del Valle del Cauca. El cholado pesó lo equivalente a 30 personas de peso promedio.
Fue hecho con 350 kilos de papaya, 350 de banano, 150 de piña, 70 de guanábana, 70 de maracuyá, 70 de lulo, 30 de mermelada, 80 arrobas de hielo (920 kilos) y 40 tarros de leche condensada de 5 kilos cada una.
Fue realizado por un grupo de 32 choladeros que se asientan en 'El parque del cholado', a la entrada de Jamundí. La primera vez que concursaron para los Guiness Record con el Cholado Más Grande del Mundo fue en el año 2002. Luego se repitió esta hazaña en el año 2003.