Anhui (Hui 徽菜) Dishes Recipes

Beijing (Mandarin 京菜) Dishes Recipes

Cantonese (Guangdong) (Yue 粵菜) Dishes Recipes

Fujian (Min 閩菜) Dishes Recipes

Hunan (Xiang 湘菜) Dishes Recipes

Jiangsu (Su 蘇菜) Dishes Recipes

Shangdong (Lu 魯菜) Dishes Recipes

Shanghai (Hu 滬菜) Dishes Recipes

Szechuan (Sichuan) (Chuan 川菜) Dishes Recipes

Zhejiang (Zhe 浙菜) Dishes Recipes

Anhui (Hui) Dishes 安徽菜譜

Bagongshan Bean Curd (Tofu) 八公山豆腐
Prawns in a "Bird's-Nest" 燕巢鳳尾蝦
Taros with Honey Juice 蜜汁紅芋
Grape-shaped Fish 葡萄魚
Hot Diced Pork 什錦肉丁
Lihongzhang Hotchpotch 李鴻章雜燴
Hashima with Cherries and Orange Slices 櫻橘蛤士蟆
Red-Bayberry-Shaped Meat Balls
Maofeng Smoked Hilsa Herring
Smoked Duck

Lihongzhang Hotchpotch 李鴻章雜燴

Materials:
raw chicken meat, sea cucumbers, cooked white chicken meat, fish, ham, fish maw soaked in oil, squid, soaked dried bean milk cream rolls, dried scallops, dried mushrooms, dried slices of tender bamboo shoots, pork tripe.

Preparations:
1- Slice the sea cucumbers, fish maw, squid, bamboo shoots, dried bean milk cream rolls and ham.
2- Add scallion, ginger slices and Shaoxing rice wine to the tripe, chicken and scallops, steam until the flavor penetrates, then slice.
3- Cut the cooked chicken and ham into shreds.
4- Mash and season the fish, shape into balls, roll in the scallop strips and steam.
5- Add scallop balls, all other ingredients and condiments to chicken soup and boil until the flavor penetrates, transfer to a bowl and steam for five minutes.
6- Pour out the soup stock, thicken with cornstarch, then pour back into the hotchpotch.

原料
雞肉,海參,熟白雞肉,魚肉,熟火腿,油發魚肚,魷魚,水發腐竹,干貝,冬菇,玉蘭片适量.

制法
1- 海參、魚肚、魷魚、玉蘭片、腐竹、熟火腿切片；
2- 豬肚、雞肉、干貝加蔥結、姜片、紹酒蒸透入味、切片；
3- 熟白雞肉、熟火腿切絲；
4- 魚肉制茸上味，粘上干貝絲蒸熟；
5- 將干貝球、各种原料和調料下入雞湯燒燴入味，裝碗蒸5分鐘，潷出原湯勾芡，澆在雜燴上即成。