Pork
|
Pork
151/152 |
Pork slices with chilli |
260/400 g. |
155/156 |
Pork with “Peking” jam (“Beijing” jam) |
260/400 g. |
157/158 |
Pork with bamboo and Chinese mushrooms |
260/400 g. |
159/160 |
Hot plate pork with vegetables |
260/400 g. |
161/162 |
Hot pork |
260/400 g. |
163/164 |
Fried pork with egg |
260/400 g. |
165/166 |
Sichuan twice-cooked pork with chilli seasoning |
260/400 g. |
167/168 |
Sweet-sour pork with pineapples |
260/400 g. |
|
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|
172 |
“Mei Cai” stewed pork |
400 g. |
173/174 |
Fried pork fillet with dried spices |
200/300 g. |
|
|
|
176 |
Roasted stomach in Sichuan style |
300 g. |
180 |
Pork kidney fried with chilli and soybean |
300 g. |
181 |
Stewed pork |
300 g. |
182 |
Fried pork guts |
400 g. |
184 |
Pork in hot caramel |
300 g. |
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