Suiyuan Shidan 隨園食單
Yuan Mei 袁枚, 1792
138 recipes
- Astragalus-Steamed Chicken for Consumptive Weakness
- Bird's Nest
- Blanched Chicken in Eight Pieces
- Bottle Gourd and Cucumber with Carp
- Bracken Fern
- Braised Abalone with Duck
- Braised Cured Ham with Yellow Bean Sprouts
- Braised Deer Sinew, Two Methods
- Braised Lamb's Head
- Braised Pig's Trotters and Tendons
- Braised Pigeon with Ham
- Braised Pork Head (First Method)
- Braised Pork Kidney
- Braised Pork Lung, Two Methods
- Braised Pork Stomach, Two Methods
- Braised Sheep's Trotters
- Braised Sparrows
- Braised Wood Ear Mushrooms and Fragrant Mushrooms
- Broccoli Florets Braised with Pork
- Chestnut Chicken Stir-fry
- Chicken Balls
- Chicken Blood Soup
- Chicken Congee
- Chicken Floss (Shredded Chicken)
- Chicken Kidneys
- Chicken Liver
- Chicken Silk
- Chrysanthemum Greens with Pine Mushrooms
- Crispy Chicken (Jiao Ji)
- Diced Chicken
- Dry-Steamed Duck
- Dry-Steamed Pork in Earthen Vessel
- Duck Congee (Yatohtu)
- Eight Treasures Braised Pork (Ba Bao Rou)
- Eight-Treasure Meat Balls
- Eight-Treasure Tofu (Wang the Prefect's Style)
- Fragrant Pearl Soybeans
- Frozen Tofu
- Ge Xian Rice
- Grilled Spareribs
- Ham and Pork Braise
- Hanging-Cure Duck (Guà Lǔ Yā)
- Hibiscus Pork (Fu Rong Rou)
- Hibiscus Tofu (Silken Tofu with Nori and Shrimp)
- Hollow Meat Balls (Zhenjiang Style)
- Honey-Glazed Cured Ham
- Huizhou Bamboo Shoot Silk with Chicken Stock
- Jiang's Steamed Chicken
- Kalimeris (Ma Lan) with Vinegar and Bamboo Shoots
- Lamb Soup (Yang Geng)
- Lamb Tripe Soup
- Luo Sheng Meat (Skin-Covered Minced Pork)
- Lychee-Shaped Pork
- Mallet-Struck Chicken
- Masked Palm Civet, Salt-Cured & Dried
- Milkfish Roe
- Minister Jiang's Tofu (蔣侍郎豆腐)
- Mock Crab (False Crab)
- Mock Milk (Egg-White Custard)
- Mock Pheasant Rolls
- Mushroom-Braised Chicken
- Mussels Braised with Meat and Broth
- Oil-Blanched Pork (Stir-Fried in Hot Oil)
- Ox Tongue
- Pearl Balls
- Plain-Sliced Pork (Bai Pian Rou)
- Poached Chicken (Plain-Sliced)
- Poached Duck (徐's Method)
- Pork Loin in Shrimp Stock with Mushroom and Seaweed
- Pork with Egg Coating (Tuo Sha Rou)
- Qingyuan Tofu
- Quick-Salted Meat (Paobayanzrou)
- Radish Braised in Rendered Pork Fat
- Raw-Blanched Chicken (Sheng Pao Ji)
- Red-Braised Chicken
- Red-Braised Duck Breast
- Red-Braised Pork: Three Methods
- Red-Braised Yellow Croaker
- Ribbon Fish, Two Methods
- Roasted Lamb
- Roasted Pork
- Roasted Suckling Pig
- Salted Fish Braised with Pork (台鯗煨肉)
- Shad Fish Steamed in Honey Wine
- Shark Fin, Two Methods
- Shrimp Oil Tofu
- Simmered Fresh Water Caltrop
- Smoke-Braised Meat
- Soy-Braised Chicken (Jiang Ji)
- Soy-Braised Chicken (Lu Ji)
- Soy-Cured Meat
- Spinach with Soy Sauce and Tofu (Hangzhou-style 'Gold-Rimmed Jade Board')
- Spotted Grouper
- Steamed Duck with Glutinous Rice and Ham
- Steamed Eggs
- Steamed Rice-Powder Pork (Powder-Steamed Meat)
- Steamed Young Chicken
- Stewed Beef
- Stewed Chicken with Mushrooms
- Stewed Pigeon Eggs
- Stewed Tofu Skin
- Stir-fried Amaranth
- Stir-fried Arrowhead Shoot
- Stir-fried Celery
- Stir-Fried Chicken Leg Mushrooms
- Stir-fried Chicken Slices
- Stir-Fried Chicken with Pear
- Stir-fried Chicken with Yellow Bean Sprouts
- Stir-fried Chinese Broccoli
- Stir-Fried Chinese Cabbage
- Stir-fried Chinese Chives with Shrimp
- Stir-Fried Hyacinth Beans
- Stir-Fried Lagenaria (Bottle Gourd Shoots)
- Stir-Fried Lamb Shreds
- Stir-Fried Pine Mushrooms with Mouth Mushrooms
- Stir-Fried Shredded Pork
- Stir-fried Sliced Pork
- Stir-Fried Sturgeon Slices
- Stir-fried Tender Greens
- Stir-Fried Yard-Long Beans with Pork
- Sun-Dried Meat
- Tang's Chicken (唐雞)
- Taro and Napa Cabbage Braise
- Three Bamboo Shoots Soup
- Vegetarian Braised Goose (Vegetable-Based Mock Goose)
- White-Braised Pork (Bai Wei Rou)
- Wild Duck Balls
- Wild Duck with Pear
- Wind-Cured Pork (Yin Wenduan Household Style)
- Wine-Braised Duck
- Winter Bamboo Shoot and Cured Ham Braise
- Wok-Fired Pork (鍋燒肉)
- Yang Ming-fu's Meat Balls
- Yang Zhongcheng's Tofu (with Abalone and Mushroom)
- Yellow Bean Sprouts
- Yunlin Goose
- Zhang Kai's Tofu
- Zuojiu Meat (Rice-Wine Lees Preserved Meat)