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Omnivore's Cookbook

Omnivore's Cookbook

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Recipes

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Everyday Chinese
Real-Deal Chinese
Dietary
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Saveur award 2019
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Chinese Fish En Papillote (Paper wrapped fish in sesame ginger sauce)

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Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns)

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Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy)

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Chinese Egg Cake (鸡蛋糕)

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Drunken Chicken (醉鸡)

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Winter Melon Stir Fry (虾皮炒冬瓜)

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XO Noodles with Shrimp

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Lumpia Shanghai (Filipino Spring Rolls)

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Beijing Hot Pot Dipping Sauce (京式火锅蘸料)

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Sichuan Hot Pot Soup Base (川式清油火锅底料)

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Fluffy Monkey Bread with Jujube Syrup

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Chinese BBQ Ribs

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Vegetarian Duck (素鸭) Vegan Holiday Loaf

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Easy Sticky Wings with Hot Sauce

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Chinese Deviled Eggs

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Vegetable Udon Stir Fry (Veggie Yaki Udon)

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How to Make Congee (Plain Congee, 白粥)

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Honey Garlic Pork Chops

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My Chinese Pantry
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Maltose (麦芽糖, Mài Yá Táng)

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…

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Papery Dried Shrimps (虾皮, Xiā Pí)

Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…

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Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens)

Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…

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Century Egg (皮蛋, Pí Dàn)

The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is…

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Modern Chinese Cooking

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