(I’m not being lazy. The title of this episode really is just “food”—食.)
Stir-fried tofu with crab meat
Assorted meat and vegetables. It started off as a chef’s working lunch, so the ingredients used are whatever that’s at hand.
Shrimp, tendons, scallops, chicken, fish, mushrooms, Manchurian wild rice, and water chestnut.
Squirrel-shaped mandarin fish
So named because the cooked fish is arranged to resemble a squirrel.
(Um, maybe a distant cousin of the squirrel.)
Not the same as hand-pulled noodles. The dough is literally flung, with a lot of force, onto the kneading board, like this:
Pear with citron and honey
Pig’s intestines, belly, heart, and liver stir-fried with peppers and Sichuan peppercorn, then simmered
Chicken nuggets in spring roll
Tianjin style beancurd
Fried dumplings with pumpkin
Romaine lettuce salad with quinoa and sesame dressing
Braised pork rice
Crispy lotus roots cake with black pepper
Omelette with carrot strips