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. |
|
|
|
| 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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