Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/meat_dish/乡村啤酒鸭.md

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+# Rural Beer Duck Recipe
+
+![Rural Beer Duck](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E6%88%90%E5%93%812.jpg)
+
+Simmering duck meat with beer enhances its rich, nourishing flavor. The duck is not only savory and aromatic but also carries a subtle hint of beer. Beginners can typically complete this dish in about 1 hour.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Duck meat
+- Beer
+- One wok or frying pan with a diameter of at least 32 cm (a smaller pan makes stir-frying difficult)
+- Green bell pepper
+- Red bell pepper
+- Garlic
+- Ginger
+- Thai bird's eye chili
+- Garlic sprouts
+- Scallions (green onions)
+- Tsao-ko (black cardamom)
+- Cinnamon bark
+- Star anise
+- Bay leaves
+- Dried chili peppers
+
+## Quantities
+
+- Duck meat (half a duck, approx. 1 kg; ask the butcher to chop it into small pieces)
+- Beer 1000 ml (you can buy two 500 ml cans)
+- Green bell pepper 2 pieces, Red bell pepper 1 piece (length between 10 cm and 15 cm is acceptable; cut into 2 cm segments or slices)
+
+### Aromatics
+
+- Garlic 4 cloves, smashed and set aside
+- Ginger 3 cm piece, smashed and set aside
+- Thai bird's eye chili 3 pieces, cut into two halves each (omit if you do not like spicy food)
+- Garlic sprouts 2 stalks, cut into segments and set aside
+- Scallions 2 stalks (1 cut into segments, 1 set aside for later use)
+
+### Spices
+
+- Tsao-ko (black cardamom) 2 pods, smashed and seeds removed, set aside
+- Cinnamon bark 1 small piece, approx. 4 cm
+- Star anise 3 pieces
+- Bay leaves 3 leaves
+- Dried chili peppers 6 pieces (omit if you do not like spicy food)
+
+![Prepped Ingredients](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E5%A4%87%E6%96%99.jpg)
+
+## Instructions
+
+### Blanching the Duck Meat to Remove Odor and Blood
+
+- Rinse the duck meat and place it in the pot.
+- Add enough water to submerge the duck meat.
+- Add 20 ml of cooking wine.
+- Add the reserved scallion stalk.
+- Add the ginger (the smashed 2 cm piece).
+- Bring to a boil over high heat.
+- Skim off the floating foam.
+- Remove the duck meat, rinse it thoroughly with clean water, and set aside.
+
+### Start Cooking
+
+- Heat the wok, then add 60ml of peanut oil.
+- When the oil temperature reaches 60°C, add a handful of Sichuan peppercorns (30 grains).
+- Add duck meat and stir-fry for 4 minutes.
+  - After 2 minutes, add all the spices.
+  - At the 3-minute mark, add all the aromatics (ginger, garlic, and millet peppers).
+- Add 1000ml of beer.
+- Simmer the duck meat for 30 minutes.
+  - At 10 minutes, add salt (3g), light soy sauce (10ml), and dark soy sauce (5ml).
+  - At 20 minutes, add all the auxiliary ingredients (green and red pepper segments).
+  - At 29 minutes, add garlic sprout segments and green onion segments.
+  - Stir-fry for 1 minute.
+- Remove from heat and serve.
+
+## Additional Content
+
+- During the process, keep an eye on the boiling liquid level. If the ingredients drop below the 2/3 mark, add hot water or beer.
+
+- [Head Chef: Cooking "Rural Beer Duck" on a traditional wood-fired stove tastes absolutely amazing](https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/农家一碗香/农家一碗香.md

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+# How to Make Nongjia Yiwangxiang
+
+![Nongjia Yiwangxiang](./农家一碗香成品.jpg)
+
+Nongjia Yiwangxiang is an authentic Hunan dish, primarily made with green peppers, eggs, and pork. It has a savory, salty flavor that pairs well with rice. The cooking process is simple and requires no special techniques.
+
+Nongjia Yiwangxiang is considered a medium-difficulty dish. It takes approximately 7 minutes for prep and 10 minutes for cooking, totaling 17 minutes.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
++ Pork (pork belly is recommended)
++ Green peppers
++ Sliced garlic
++ Doubanjiang (fermented broad bean paste)
++ Soy sauce
++ Millet peppers
++ White sugar
++ Sliced ginger
+
+## Quantities
+
+Before each preparation, determine how many servings you want to make. One set of ingredients listed below serves 1–2 people.
+
++ Pork: 250g
++ Green peppers: 3
++ Garlic slices: 2
++ Doubanjiang: 10g
++ Millet peppers: 1
++ White sugar: 5mg
++ Soy sauce: 15ml
++ Ginger: 2 slices
+
+## Instructions
+
++ **Prep Phase:** Slice the pork, ideally separating the fat from the lean meat. Cut the green peppers and millet peppers into segments. Crush the garlic slices with the flat side of a knife to mince them, and julienne the ginger. Crack the eggs into a small bowl and whisk them with chopsticks.
++ **Cooking Phase:** Once the ingredients are prepped, begin cooking. Heat oil in a pan over low heat. When the oil is warm, pour in the whisked eggs and scramble them until just cooked through. Transfer the eggs back to the small bowl and set aside.
++ Add a little more oil to the pan and keep the heat on low. Once the pan is hot, add the previously sliced fatty pork to render out the lard.
++ When the fatty pork turns golden, increase the heat to medium. Add the lean pork and stir-fry together.
++ When the lean pork has changed color, add the julienned ginger, minced garlic, and doubanjiang. Stir-fry evenly to coat the pork with the sauce.
++ Add the green peppers and the pre-cooked eggs. Pour in the soy sauce and white sugar, then continue stir-frying until the green peppers are slightly cooked but still retain their crisp texture.
++ Serve immediately!
+
+## Additional Notes
+
++ If you used too much oil when frying the eggs initially, you may not need to add extra oil when stir-frying the pork.
++ Reference: [Xiachufang](https://www.xiachufang.com/recipe/106817581/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md

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+# How to Make Winter Melon Stuffed with Pork
+
+![Finished Winter Melon Stuffed with Pork](./冬瓜酿肉成品.jpg)
+
+A balanced mix of meat and vegetables, tender and smooth, with a simple preparation process. Takes about 30 minutes.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Winter melon
+- Ground pork
+- Egg
+- Green onion
+- Minced green onion and ginger
+- White pepper powder
+- Light soy sauce
+- Cornstarch
+
+## Calculation
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Ground pork: 300g
+- Egg: 1 (optional; omit if you prefer to avoid the fishy taste)
+- Winter melon: 200g
+- Green onion (one stalk, approx. 20g)
+- White pepper powder: 5g
+- Light soy sauce: 10ml
+- Cornstarch: 5g
+- Starch slurry: 25g (25g cornstarch + 50ml water)
+- Minced green onion and ginger (3-4 slices of ginger, approx. 30g; use the white part of the green onion stalk mentioned above)
+- Salt: 20g
+
+## Instructions
+
+- Peel the winter melon and slice it into pieces 25cm long and 3cm thick.
+
+![Winter melon shape](./冬瓜形状.jpg)
+
+- Place the sliced winter melon in a bowl, add 15g of salt, and mix evenly. Let it sit for 10 minutes.
+- While the winter melon is marinating, take another bowl and add the ground pork, minced green onion and ginger, 5g of salt, 5g of cornstarch, white pepper powder, and light soy sauce.
+- Use chopsticks to stir the ground pork in a clockwise direction until the ingredients are well combined and the color is uniform (about 2 minutes).
+- Rinse the marinated winter melon (which will have softened) with clean water three times.
+
+![Marinated winter melon](./腌制好的冬瓜.jpg)
+
+- Take one slice of winter melon, roll it up, and stuff the meat mixture inside.
+
+![Rolling the meat](./卷肉.jpg)
+
+- Arrange the stuffed winter melon slices on a plate, placing them along the edge.
+
+![Plating](./摆盘.jpg)
+
+- Crack 1 egg into the center of the arrangement.
+
+![Cracking the egg](./打鸡蛋.jpg)
+
+- Place the plate in a steamer with boiling water. Cover and steam for 15 minutes.
+- Remove the lid and take out the steamed winter melon stuffed with pork.
+- Pour the liquid from the plate into a pot, add the starch slurry, and 50ml of water. Bring to a boil.
+- Pour the sauce over the winter melon stuffed with pork.
+
+## Additional Notes
+
+- When handling the plate after steaming, be careful as it will be very hot.
+- Reference: [Bilibili Video](https://www.bilibili.com/video/BV1oF411F7wD?spm_id_from=333.337.search-card.all.click&vd_source=9f568660d497311d3f945e5dce319705)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/冷吃兔.md

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+# Recipe for Cold-Eaten Rabbit
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Rabbit meat
+- Salt
+- MSG (Monosodium glutamate)
+- Oyster sauce
+- Cooking wine (Liaojiu)
+- Garlic
+- Ginger
+- Scallions / Leeks / Onions
+- Dried chili peppers
+- Green Sichuan peppercorns
+- Star anise
+- Cinnamon bark
+- Bay leaves
+- Sand ginger (Kaempferia galanga)
+- White cardamom
+- Fennel seeds
+- White sesame seeds
+
+## Calculations
+
+- Salt amount = Rabbit meat weight (jin) * 2 grams
+- MSG amount = Rabbit meat weight (jin) * 1 gram
+- Oyster sauce amount = Rabbit meat weight (jin) * 5 grams
+- Cooking wine amount = Rabbit meat weight (jin) * 10 grams
+- Oil amount = Rabbit meat weight (jin) * 0.9 to 1 liter
+- Garlic amount = Rabbit meat weight (jin) * 0.5 heads of garlic
+- Ginger amount = Garlic amount
+- Total scallions/leeks/onions amount = Rabbit meat weight (jin) * 15 grams
+- Dried chili pepper amount = Total volume of chili segments equals total volume of rabbit meat
+- Green Sichuan peppercorn amount = For every 3 jin of rabbit meat, use one full small rice bowl of peppercorns
+- Star anise amount = Rabbit meat weight (jin) * 1 pod
+- Cinnamon bark amount = Rabbit meat weight (jin) * 1 piece the length of a thumb
+- Bay leaves amount = Rabbit meat weight (jin) * 5 leaves
+- Sand ginger amount = Rabbit meat weight (jin) * 1 piece the size of a soybean
+- White cardamom amount = Rabbit meat weight (jin) * 2 pods
+- Fennel seeds amount = Rabbit meat weight (jin) * 15 grams
+- White sesame seeds amount = Rabbit meat weight (jin) * 25 grams
+
+Use the above conditions to calculate the ratio of raw materials to be used.
+
+## Instructions
+
+1. Peel and mince the garlic and ginger; set aside. Wash the star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds; set aside.
+2. Cut the dried chili peppers into 2 cm segments; wash and set aside.
+3. Wash the scallions/leeks/onions; cut the onions into small pieces.
+4. Chop the rabbit meat into 2 cm pieces. Add salt, cooking wine, and MSG to season, then marinate for 15 minutes.
+5. Pour oil into the pot. When the oil temperature reaches 40% heat, add the scallions/leeks/onions. Stir-fry over medium-low heat until fragrant. Once the scallions/leeks/onions are slightly charred, remove them from the pot.
+6. Increase the heat to raise the oil temperature. When the oil reaches 80% heat, add the rabbit meat. Reduce to medium-low heat during frying. Remove the rabbit meat once it turns slightly golden brown.
+7. Increase the oil temperature again. Add the dried chili peppers, green Sichuan peppercorns, star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds. Reduce to low heat and fry the chili segments until crispy.
+8. Add the rabbit meat back into the pot. Add oyster sauce and stir-fry for a few minutes.
+9. Turn off the heat. Add the garlic, ginger, and white sesame seeds. Stir-fry evenly.
+10. Let it sit overnight for better flavor absorption.
+
+## Additional Notes
+
+Note during Step 6: The oil level should submerge the rabbit meat. If it does not, add more oil immediately.
+
+Note during Step 7: Chili peppers burn very easily and turn black quickly. Therefore, use low heat. Generally, you can add the rabbit meat once most of the moisture has evaporated.
+
+If you encounter any issues or identify areas for improvement in the workflow described in this guide, please open an Issue or submit a Pull Request.

en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md

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+# Cold-Shredded Chicken Salad Recipe
+
+![Finished Cold-Shredded Chicken Salad](./凉拌鸡丝.jpg)
+A quick dish prepared during isolation. Low in oil and calories, easy to make. Estimated preparation time: 30 minutes.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Chicken breast (can be fresh or frozen)
+- Sesame oil (or Sichuan peppercorn oil)
+- Light soy sauce
+- Rice vinegar
+- White sugar
+- Salt
+- Cooking wine
+- Ginger
+- Boiled and cooled water
+
+## Measurements
+
+Per serving:
+
+- Chicken breast: 200g
+- Sesame oil: 5ml
+- Light soy sauce: 4ml
+- Rice vinegar: 4ml
+- White sugar: 3g
+- Salt: 2g
+- Ginger: 20g
+
+## Instructions
+
+- Slice the ginger and set aside.
+- Pour 4 liters of water into a pot.
+- Add the chicken breast and ginger slices.
+- Pour in 20ml of cooking wine.
+- Bring the water to a boil over high heat without covering the pot.
+- Once boiling, reduce to medium heat and skim off the foam with a spoon.
+- Continue cooking for **5-7** minutes. If using fresh chicken, cook for 5 minutes; if frozen, cook for 7 minutes.
+- The size of the chicken breast affects cooking time. Insert a chopstick into the chicken breast; if it slides in easily, the chicken is cooked. If not, extend the cooking time.
+
+![Blanching the Cold-Shredded Chicken Salad](./凉拌鸡丝_焯水.jpg)
+
+- Rinse the chicken breast with cooled boiled water to bring it down to room temperature.
+- Shred the chicken breast along the grain into fine strips.
+
+![Shredded Cold Chicken Salad](./凉拌鸡丝_撕.jpg)
+
+- Prepare a bowl.
+- Add the prepared sesame oil, light soy sauce, rice vinegar, white sugar, and salt to the bowl.
+- Stir the dressing to dissolve the sugar and salt as much as possible.
+- Pour the dressing over the shredded chicken and mix well.
+
+## Additional Notes
+
+- This dish was made with available ingredients during isolation. If possible, add cilantro and green onions for garnish. Add chili oil if you prefer a spicy flavor.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/卤菜/卤菜.md

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+# How to Make Braised Dishes
+
+Braised dishes are a classic Chinese culinary specialty, rich in protein and various vitamins. The meat is tender and juicy, with an aromatic fragrance. The degree of flavor absorption can be adjusted according to the soaking time. This dish is suitable as a cold appetizer, a drink accompaniment, or paired with staple foods. The braising liquid can be reused multiple times, becoming more fragrant with age.
+This tutorial uses braised beef as an example; the same principles apply to other meats.
+
+![Braised Beef](./卤牛肉.jpeg)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Braising spice pack (available at supermarkets)
+- Soybean paste
+- Doubanjiang (fermented broad bean paste)
+- Oyster sauce
+- Nanxiang fermented tofu
+- Onion
+- Ginger
+- Garlic
+- Dried chili peppers
+- Light soy sauce
+- Dark soy sauce
+- Salt
+- White sugar (preferably yellow rock sugar, for caramelizing)
+- Beer
+- Beef shank (or other meats)
+- Pressure cooker
+- Strainer
+
+## Calculation
+
+Before each preparation, determine how many portions you plan to make. One portion serves approximately 2-3 people.
+
+Per portion:
+
+- 1 braising spice pack (approx. 10g)
+- 15ml soybean paste
+- 15ml Doubanjiang
+- 15ml oyster sauce
+- 15ml Nanxiang fermented tofu
+- Half an onion (approx. 100g)
+- 30g ginger
+- 40g garlic
+- 10g dried chili peppers
+- 120ml light soy sauce
+- 60ml dark soy sauce
+- 10-15g salt
+- 30g white sugar (for caramelizing)
+- 1 can of beer (330ml)
+- 500g beef shank
+- Sufficient water (enough to submerge all the meat)
+
+## Instructions
+
+It is recommended to review the tutorial on [caramelizing sugar](./../../condiment/糖色.md) before proceeding.
+
+- Soak the beef shank in cold water for over 3 hours to remove blood impurities.
+
+### Prepare the Braising Liquid
+
+- Prepare the caramel: Add 30g of white sugar to a pot and heat over low heat until the sugar completely melts and turns brown. Add 150ml of hot water, stir well, and set aside.
+- Cut the onion into chunks, crush the ginger and garlic, and break the dried chili peppers into pieces. Set aside.
+- Add sufficient water to the pot, then add the braising spice pack, onion, ginger, garlic, and dried chili peppers. Bring to a boil over high heat.
+- Add 15ml each of soybean paste, Doubanjiang, oyster sauce, and Nanxiang fermented tofu, and stir well.
+- Pour in the prepared caramel and mix thoroughly.
+- Add 120ml of light soy sauce and 60ml of dark soy sauce, and stir well.
+- Add 10-15g of salt for seasoning.
+- Pour in 1 can of beer (330ml) and bring to a boil again.
+
+### Braise the Beef
+
+- Blanch the beef shank in boiling water for 2-3 minutes, then remove and rinse off the scum with hot water.
+- Transfer the blanched beef shank into the boiling braising liquid, ensuring the meat is fully submerged.
+- Cover the pressure cooker and cook for 25-30 minutes after it reaches full pressure.
+- After cooking, do not open the lid to keep it warm; let it cool naturally and soak overnight for better flavor absorption.
+- Remove the braised meat and refrigerate it to help it firm up.
+- Before serving, slice the meat. It can be eaten directly or served as a cold dish.
+
+### Storing the Braising Liquid
+
+- Reusing the braising liquid: After each use, filter the liquid to remove all solid residues, bring it to a boil to sterilize, and then refrigerate or freeze it once cooled. When reusing, add seasonings according to the original recipe proportions. (Adjust the water amount based on how much liquid has been used.)
+- Properly stored braising liquid can last for a long time and becomes more flavorful with age.
+- **Important Note**: If braising vegetables, take a separate portion of the braising liquid for exclusive use. The liquid used for vegetables cannot be reused.
+
+### Cold Dish Dressing
+
+- Mix minced garlic, chopped green onions, white sesame seeds, and chili powder in a 1:1:1:1 ratio. Add chopped bird's eye chilies to taste. Heat vegetable oil and add a small amount of sesame oil or rattan pepper oil. Pour the hot oil over the spice mixture in batches. Then add 10ml each of light soy sauce, vinegar, and oyster sauce, 5ml of sugar, MSG/chicken bouillon, and finally 15ml of the braising liquid. Mix well.
+- This dressing pairs well with side dishes such as smashed cucumber, wood ear mushrooms, fried peanuts, and cilantro.
+
+## Additional Content
+
+- You can use a portion of the braising liquid to make beef noodle soup. Use it as the broth for plain noodles, add your favorite vegetables, and enjoy the delicious flavor.
+
+![Beef Noodles](./牛肉面.jpeg)
+
+Braising Liquid:
+![Braising Liquid](./卤水.jpeg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/口水鸡/口水鸡.md

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+# How to Make Mouth-Watering Chicken
+
+![Mouth-Watering Chicken](./口水鸡.jpg)
+
+Mouth-Watering Chicken (Cold Dish): In the sweltering summer heat, hot dishes can be hard to swallow, yet you still crave meat.
+Apart from Mouth-Watering Chicken, it's hard to think of a better meat dish suitable for summer.
+The chicken, coated in vibrant red chili oil, is bright and appetizing, with a cool, bouncy texture, and a fresh, non-greasy flavor. It is undoubtedly a rice killer for summer!
+(Note: There are various ways to prepare Mouth-Watering Chicken; contributions are welcome.)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Half a chicken
+- Chili powder
+- Sichuan peppercorns
+- Peanuts
+- Green onions, ginger, and garlic
+- Sichuan peppercorns
+- White sugar
+- Light soy sauce
+- Vinegar
+- MSG
+
+## Measurements
+
+Per serving:
+
+- Cooking oil   20ml
+- Chicken     Half a chicken (500g)
+- Chili powder   20g
+- Sichuan peppercorns     30 pieces (20g)
+- Peanuts     10 pieces (30g)
+- Green onions     2 stalks (50g)
+- Ginger       1 small piece (20g)
+- Garlic       2 cloves (10g)
+- White sugar     5g
+- Light soy sauce     5ml
+- Vinegar       5ml
+- MSG     5g
+- Ground Sichuan peppercorn     5g
+- Cilantro     5g
+
+## Instructions
+
+- Slice the ginger; set aside 1 stalk of green onion and 15 Sichuan peppercorns.
+- Wash the chicken, place it in a pot, cover with water, and add the ginger slices, green onion, and Sichuan peppercorns. Bring to a boil over high heat.
+- Once boiling, reduce to medium-low heat and cook for 20 minutes, then turn off the heat.
+- Remove the chicken and place it in ice water until completely cooled.
+- Take out the chicken, cut it into pieces, and arrange them on a plate for later use.
+- Heat the pot over low heat, add the peanuts, and roast until the skins crack. (Be sure to stir frequently to prevent burning.)
+- Cut one green onion into segments, crush the garlic into minced pieces, use 15 Sichuan peppercorns, and peel and chop the peanuts.
+- Heat the oil in the pot, add the green onion segments, Sichuan peppercorns, and half of the minced garlic, and stir-fry until fragrant.
+- When the oil reaches 80% heat, turn off the heat and strain the hot oil.
+- Pour the hot oil into a bowl containing the chili powder, stir, and strain out the red chili oil.
+- Add the remaining minced garlic, light soy sauce, vinegar, salt, MSG, sugar, sesame oil, and ground Sichuan peppercorn to the red chili oil. Mix well and let cool.
+- Sprinkle chopped peanuts over the chicken, drizzle the red chili oil over the cut chicken, and garnish with cilantro. Serve.
+
+## Additional Content
+
+- The second method for Mouth-Watering Chicken is pending update.
+- If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/可乐鸡翅.md

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+# How to Make Cola Chicken Wings
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Chicken mid-joint wings
+* Cola
+* White sugar
+* Light soy sauce
+* Salt
+* Ginger
+* Cooking wine or beer
+* Scallions
+
+## Measurements
+
+For 1 serving:
+
+* 10 to 12 chicken mid-joint wings
+* 500 ml of cola
+* 10 g of white sugar
+* 15 g of light soy sauce
+* 3 g of dark soy sauce
+* 2 g of salt
+* 2 slices of ginger
+* 20 ml of cooking wine
+* Scallions tied into a knot
+
+## Instructions
+
+* Place the chicken wings in a pot and cover with cold water. Add 1 slice of ginger and 10 to 20 ml of cooking wine. Bring to a boil over high heat (approximately 2 minutes), then skim off the foam and drain the water.
+  * This step is for frozen or chilled chicken wings. If using freshly bought wings, you can skip this and directly score them with a knife and marinate them with light soy sauce.
+* Remove the chicken wings. You can score both sides of each wing with a knife. Marinate the wings with about 10 g of light soy sauce for 10 minutes (ensure the soy sauce fully coats the surface of the wings for flavor absorption).
+* Heat a small amount of oil in the pot over low heat. First, stir-fry the remaining ginger slices until fragrant, then add the marinated chicken wings. Fry the wings until golden brown, flipping them over (until both sides are golden). Use a spatula to turn the wings a few times, stirring them together with the ginger slices for 4 to 5 times (this prevents the wings and ginger from sticking together).
+* Once the wings are golden, pour in the cola to cover the wings. Bring the cola to a boil over high heat, then skim off any black foam (which includes blood residues). At this point, add the scallion knot.
+* Seasoning: Add 2 g of salt, 10 g of white sugar, and 3 g of light soy sauce to taste (you can add a small amount of dark soy sauce, about 3 g, for color).
+* When the scallion knot turns yellow, remove it along with the ginger slices. Continue to simmer the cola chicken wings over medium-low heat.
+* When the sauce thickens and becomes syrupy, reduce the heat to low to ensure the sauce clings firmly to the wings. Remove from heat and plate.
+
+## Additional Tips
+
+* Adding ginger and stir-frying it until fragrant helps prevent the chicken wings from sticking to the pot.
+* When reducing the sauce at the end, do not use high heat to avoid a bitter taste.
+* This dish is on the sweeter side.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/台式卤肉饭/台式卤肉饭.md

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+# Recipe for Taiwanese Braised Pork Rice
+
+Sugar and fat are the sources of human joy. Taiwanese braised pork rice, rich in both, delivers a soul-satisfying experience with every bite.
+
+This article provides a simple-to-follow recipe for Taiwanese braised pork rice that retains its authentic flavor. The estimated preparation time is 1.5 hours (0.5 hours for prep, 1 hour for simmering).
+
+Suitable for beginners.
+
+Estimated cooking difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Shallots (fire shallots)
+- Pork belly with skin (ground pork can be used as a substitute)
+- Eggs (optional)
+- Cooking oil
+- Light soy sauce
+- Rice wine (cooking wine can be used as a substitute)
+- Garlic
+- Bay leaves
+- Star anise
+- Rock sugar
+- White pepper powder
+- Five-spice powder (optional)
+- Rice
+
+## Quantities
+
+Determine how many servings you plan to make before starting. The following quantities are for approximately 2–3 servings.
+
+- Shallots: 25 g
+- Pork belly with skin: 500 g
+- Eggs: 4 (you may adjust the number of eggs as desired)
+- Cooking oil: 15 ml
+- Light soy sauce: 75 ml
+- Rice wine: 10 ml + 25 ml
+- Garlic: 25 g
+- Bay leaves: 2 leaves
+- Star anise: 1 piece
+- Rock sugar: 20 g
+- White pepper powder: 6 g
+- Five-spice powder: 6 g
+- Rice (adjust according to personal appetite)
+
+## Instructions
+
+- Cut the pork belly with skin into thin strips measuring $0.7\text{cm (length)} \times 0.7\text{cm (width)} \times 2.5\text{cm (height)}$.
+
+![Example of pork strips](./1.jpg)
+
+- Finely chop the shallots and garlic, and set aside.
+- Hard-boil the eggs, peel them, and score the whites with a knife (to help them absorb the flavor), then set aside.
+- Heat a wok over **high heat**, add 15 ml of cooking oil, and swirl to coat the bottom evenly.
+  - The oil prevents the pork belly from sticking when first added. Wait 5 seconds for the oil temperature to rise slightly.
+- Add the pork belly strips, stir-fry until the meat turns slightly white, then pour 10 ml of rice wine along the side of the wok. Continue stir-frying until the pork belly stops releasing oil.
+- Add the chopped shallots to the wok and stir-fry for 1 minute to release their fragrant, oily aroma.
+- Add the chopped shallots to the wok and stir-fry for 30 seconds.
+- Push the pork to one side of the wok, add rock sugar, and heat until it melts, bubbles, and turns into caramel. Toss the pork in the caramel to coat it evenly.
+- Add light soy sauce and stir-fry until fragrant.
+- Add 25 ml of rice wine, then add enough water to submerge the pork. Add white pepper, five-spice powder, star anise, bay leaves, and the hard-boiled eggs. Bring to a boil, then reduce to low heat and simmer for 1 hour.
+  - Note: Salinity varies among soy sauces. Always taste the braising liquid. If it's too sweet, add more soy sauce; if too salty, adjust with sugar or water.
+  - During the simmering process, stir and check every 15 minutes to prevent sticking.
+  - If the liquid reduces too much, add 100 ml of water and continue simmering.
+- After 1 hour, increase the heat to reduce the sauce until it becomes thick and glossy with an amber hue. The dish is now complete.
+- Serve a bowl of rice, ladle the tender braised pork over it, add the braised egg, and enjoy.
+
+## Additional Notes
+
+- Definition for cutting the pork belly strips: Place the pork belly skin-side up on the table. The plane formed by the length and width is the surface where the skin lies, and the height is perpendicular to this plane. The final result should be long, thin strips with alternating layers of fat and lean meat. (Note: The strips must be thin, meaning small length and width. Thin strips are easier to braise until tender.)
+- Tips for cutting pork belly strips:
+  - If the pork belly is **not frozen**, place it in the **freezer for 30 minutes** before taking it out to cut.
+  - If the pork belly is **frozen**, let it sit at **room temperature for 30 minutes** before cutting.
+  - When cutting, use light pressure to quickly rub the knife blade against the meat. This makes cutting easier and helps preserve the alternating fat and lean structure.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/咕噜肉.md

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+
+# Sweet and Sour Pork Recipe
+
+Sweet and Sour Pork is a highly appetizing dish. One serving is enough to make you eat with great relish; both adults and children love it. This version features a simplified Pineapple Sweet and Sour Pork, allowing you to create a distinctive flavor at home using simple ingredients.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork shoulder (Mei Tou pork)
+- Green bell pepper
+- Canned pineapple slices
+- Salt
+- Ketchup
+- White vinegar
+- Minced garlic
+- Light soy sauce
+- Cornstarch
+- White sugar
+
+## Measurements
+
+Per serving:
+
+- 1 tablespoon = 15ml
+- 1 teaspoon = 5ml
+
+- Pork shoulder: 100g
+- Green bell pepper: 25g
+- Canned pineapple slices: 75g
+- Salt: 1/4 teaspoon
+- Ketchup: 4 tablespoons
+- White vinegar: 2 teaspoons
+- Minced garlic: 1 tablespoon
+- Light soy sauce: 1/2 teaspoon
+- Cornstarch: 2 1/2 teaspoons
+- White sugar: 2 tablespoons
+- Water: 200 ml
+
+## Instructions
+
+- Wash the pork shoulder (100g) and pat it dry with kitchen paper. Cut the pork into pieces slightly smaller than your desired final size.
+- Marinate the pork shoulder with salt (1/2 teaspoon) for 20 minutes.
+- Finely chop the green bell pepper (25g).
+- Cut the pineapple slices (75g) into bite-sized pieces.
+- In a bowl, combine ketchup (4 tablespoons), white vinegar (2 teaspoons), minced garlic (1 tablespoon), light soy sauce (½ teaspoon), cornstarch (2½ teaspoons), white sugar (2 tablespoons), salt (¼ teaspoon), and water (200 ml). Mix well to create the sauce.
+- Coat the pork shoulder pieces with cornstarch (6 tablespoons).
+- Heat oil (500 ml) in a pan over medium heat.
+- Fry the coated pork pieces in the pan over medium heat for 5 minutes, then remove them.
+- Add the fried pork pieces back in and stir-fry over high heat for 1 minute.
+- Add oil (1 teaspoon) and the prepared sauce, heating over medium heat for 3 minutes.
+- Add the green bell pepper and pineapple, cooking over high heat for 2 minutes.
+- Toss the fried pork pieces with the sauce until well coated. Serve.
+
+## Additional Tips
+
+- For added texture, you can add an egg to the cornstarch coating before frying to make the pork crispier.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.md

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+# How to Make Curry Beef
+
+![Finished Curry Beef](./咖喱肥牛.jpg)
+
+Curry beef is delicious, nutritious, and pairs perfectly with rice. After eating too many stir-fried or fried dishes, having a bowl of curry beef is incredibly satisfying.
+
+It is suitable for home cooking or packing as a bento box to take to work (it won't have a strong odor even when microwaved).
+
+Plus, it requires few ingredients that are easy to buy, and beginners can have it ready in about 40 minutes.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Bay leaf
+- Pure milk (Weigang fresh milk recommended)
+- Onion
+- Carrot
+- Potato
+- Beef slices for hot pot
+- Curry roux blocks
+
+## Calculation
+
+Determine how many servings you want to make before each preparation. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Bay leaf: 1 leaf
+- Pure milk: 50ml
+- Onion: 100g
+- Carrot: 150g
+- Potato: 200g (Very filling, adjust as needed)
+- Beef slices for hot pot: 300g (Add more if you love meat)
+- Curry roux blocks: 2 blocks (approx. 100g)
+
+## Instructions
+
+- Cut the onion into strips, and cut the carrots and potatoes into chunks. Set aside.
+- Boil a pot of water. When boiling, add the beef slices. Remove the scum after blanching, then set aside to drain.
+- Heat a wok, add 10ml - 15ml of cooking oil, and **wait 10 seconds for the oil temperature to rise**.
+- Add the onions and stir-fry until they become soft and translucent.
+- Add the potatoes and carrots, **stir-fry for 2 minutes**.
+- Add cold water until all ingredients are submerged.
+- Add the bay leaf and curry blocks into the pot, cover with a lid, **reduce the heat after the water boils, and wait until the potato and carrot chunks are tender (check with chopsticks)**.
+- Add the beef slices and milk, cover with a lid, and simmer on low heat for 2-3 minutes before serving (stir gently with a spoon to avoid breaking the beef slices).
+
+## Additional Notes
+
+- There is no need to crush the curry blocks; add them whole.
+- During cooking, remember to stir the ingredients to ensure even distribution of flavors.
+
+If you find any issues or have suggestions for improvement while following this guide, please open an Issue or Pull request.

en/dishes/meat_dish/商芝肉.md

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+# Shangzhi Meat Recipe
+
+This dish features a lustrous red color, tender texture, rich flavor without being greasy, and a distinct Shangzhi aroma. It is a specialty dish unique to Shang County, Shaanxi Province. Because Shangzhi is a local specialty of Shaanxi, sourcing the main ingredient is difficult, making this dish challenging to prepare.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Pork belly with skin (boneless)
+- Shangzhi (also known as Osmunda, a type of fern; the tender leaves are edible)
+- Green onion
+- Ginger
+- Star anise
+- Honey
+- Vinegar
+- Cooking wine
+- MSG
+- Soy sauce
+- Scrambled egg sheet
+- Refined salt
+- Chicken broth
+- Sesame oil
+- Rendered lard
+
+## Measurements
+
+Per serving: Serves two
+
+- Pork belly with skin: 500 g
+- Shangzhi: 50 g
+- Green onion: 10 g
+- Ginger: 2 g
+- Star anise: 3 pieces
+- Honey: 15 g
+- Vinegar: 5 g
+- Cooking wine: 15 g
+- MSG: 1.5 g
+- Soy sauce: 10 g
+- Scrambled egg sheet: 1 sheet, approx. 15 g
+- Refined salt: 1 g
+- Chicken broth: 200 g
+- Sesame oil: 10 g
+- Rendered lard: 2000 g (approx. 60 g consumed)
+
+## Instructions
+
+- Scrape and clean the pork thoroughly. Place it in a pot of boiling water and cook until it is about 60% done (when the color turns white). Remove the meat and, while still hot, coat the skin with honey and vinegar.
+- Heat the rendered lard in a wok over high heat until it reaches about 80% hot (approx. 200°C, indicated by heavy blue smoke and a calm oil surface). Place the pork pieces skin-side down into the oil and fry until golden red. Remove and place into the pot of cold water used earlier to soften the skin. Transfer to a cutting board and slice into strips 3 cun (10 cm) long and 2 fen (0.6 cm) thick, keeping the skin side down. Arrange neatly in a steaming bowl.
+- Cut 5 g of green onion into 2.4 cm long segments. Cut another 5 g of green onion into 2.4 cm long diagonal slices. Peel and wash the ginger; slice 1.5 g and mince 5 g. Cut the scrambled egg sheet into 2.4 cm long isosceles triangles.
+- Blanch the Shangzhi in boiling water until soft, then remove. Discard tough stems and impurities, rinse thoroughly, and cut into 3 cm long segments. Place in a bowl, add 5 g soy sauce, 1 g refined salt, and 10 g rendered lard, and mix well. Place this mixture on top of the pork slices. In a separate small bowl, mix 100 g chicken broth with 5 g soy sauce, 0.5 g refined salt, and 15 g cooking wine. Pour this mixture into the steaming bowl. Add the ginger slices, green onion segments, and star anise on top. Steam over high heat for about 30 minutes, then reduce to low heat and continue steaming for about 1 hour and 30 minutes until tender. Remove from the steamer, discard the ginger, green onion, and star anise. Strain the broth, reserving the liquid. Invert the meat onto a serving platter.
+- In a clean wok, add 100 g chicken broth and the reserved original broth. Bring to a boil over high heat. Add the minced ginger, green onion slices, and MSG, stirring to combine. Add the scrambled egg sheet pieces, drizzle with sesame oil, and pour the sauce over the meat on the platter. Serve immediately.
+
+## Additional Notes
+
+- Shangzhi is a local specialty not widely known outside its region. The author has not encountered it elsewhere. During preparation, it can be substituted with other edible fern varieties.
+
+If you encounter any issues or have suggestions for improving the workflow while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/啤酒鸭/啤酒鸭.md

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+# How to Make Beer Duck
+
+![Finished Beer Duck](./beer_duck.jpg)
+
+Beer Duck is not only savory and fragrant upon the first bite but also carries a subtle, refreshing aroma of beer. The meat remains tender and never becomes monotonous, while the broth stays rich and flavorful even after prolonged simmering. Its unique flavor profile is hot yet not overwhelming, aromatic yet not greasy, leaving one constantly praising its taste. Beginners can typically complete this dish in about 1 hour.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Duck meat
+- Beer
+- Light soy sauce
+- Dark soy sauce
+- Ginger
+- Garlic
+- Rock sugar
+- Dried chili peppers
+- Cooking wine (Liao Jiu)
+- Salt
+- Chicken bouillon powder
+- Cloves
+- Star anise
+- Bay leaves
+- Doubanjiang (broad bean paste)
+
+## Quantities
+
+Per serving:
+
+- Half a duck (approximately 1kg)
+- Beer: 800ml
+- Light soy sauce: 10-15ml
+- Dark soy sauce: 5-10ml
+- Ginger: 5 slices
+- Garlic cloves: 12
+- Rock sugar: 10g
+- Dried chili peppers: 5
+- Cooking wine: 30ml
+- Salt: 8g
+- Chicken bouillon powder: 5g
+- Cloves: 4
+- Star anise: 3
+- Bay leaves: 3
+- Doubanjiang: 20g
+
+## Instructions
+
+- Cut the duck into 3 cm pieces. Place the duck meat in a pot with cold water, add ginger slices and cooking wine, and blanch it. Remove the duck, drain well, and set aside.
+- Heat a wok with approximately 100ml of cooking oil over high heat. Once the oil is hot, add the duck meat and stir-fry until it changes color.
+- When the duck meat has completely changed color (visibly turning white), push the meat to one side of the wok. Add the Doubanjiang and rock sugar, and stir-fry over low heat until fragrant and the sugar has melted and caramelized.
+- Add cloves, star anise, bay leaves, dried chili peppers, light soy sauce, dark soy sauce, and garlic. Stir-fry until fragrant.
+- Pour in the beer, ensuring it covers the duck meat. Add salt and chicken bouillon powder. Simmer over medium heat for 30 minutes (add an additional 5 minutes if you prefer softer meat).
+- Remove from heat, plate, and serve.
+
+## Additional Notes
+
+- Ensure there is enough beer to fully submerge the duck meat. It is best to choose a beer with a light, refreshing aroma.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/回锅肉/回锅肉.md

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+# How to Make Twice-Cooked Pork
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly
+- Green onions
+- Ginger
+- Green and red bell peppers
+- Garlic shoots
+- Cooking wine
+- Doubanjiang (fermented broad bean paste)
+- Light soy sauce
+- MSG
+
+## Quantities
+
+- Pork belly: 0.5 jin per man / 0.3 jin per woman (Authentic twice-cooked pork uses "Er Dao" meat [commonly known as: rump tip], which has firm meat and a good balance of fat and lean)
+- Green onions: 2 stalks
+- Ginger: 10-40g
+- Green and red bell peppers (choose based on spice preference, 0-30g) *Note: Thick-walled bell peppers are not recommended
+- Garlic shoots: 1 bunch
+- Cooking wine: 5ml
+- Doubanjiang: 10ml
+- MSG: 5g
+- Light soy sauce: 5ml
+
+## Instructions
+
+### Step 1: Preparing the Pork Belly
+
+- Heat the pan and press the pork belly firmly against the hot surface with your hand to scorch the skin.
+  - This step is to remove sweat glands from the pig skin (or ask the butcher to scorch the skin when buying; if you like sweat glands, you can ignore this step).
+- Scrub the skin clean with a steel wool pad until all blackened and carbonized parts are completely removed. If not cleaned thoroughly, the dish will taste bitter.
+- Place the pork belly in the pot, add enough cold water to submerge it, along with slices of ginger, cooking wine, and green onions (tie 2 stalks of green onions into a knot).
+- Bring to a boil over high heat, skim off the foam, and continue boiling for 15 minutes until the lean meat can be easily pierced with chopsticks.
+
+### Step 2: Preparing the Side Ingredients
+
+- Slice the green and red bell peppers into rings.
+- Cut the garlic shoots into segments.
+- Slice the ginger into thin pieces.
+- Mix 5ml of Doubanjiang and 5ml of light soy sauce in advance.
+
+### Step 3: Second Processing of the Pork Belly
+
+- Remove the boiled pork belly from the pot and place it in cold water to cool down.
+- Pat the pork belly dry and slice it into 2mm thick slices with fat on top and lean on the bottom. (Slicing too thick will result in a poor texture and excessive greasiness.)
+
+### Step 4: Stir-frying the Meat
+
+Note: This step **must be done quickly to avoid burning the pan**.
+
+1. Heat the pan and add a layer of base oil to coat it.
+2. Add the pork belly and stir-fry until the fat becomes transparent and the meat slices curl slightly (known as forming "lamp bowl" shape). "Er Dao" meat works best.
+3. Pour in the Doubanjiang and soy sauce mixture, add 5g of MSG, and stir-fry for 15 seconds.
+4. Add the green and red pepper rings and ginger slices, add another 5ml of Doubanjiang, and stir-fry for 30 seconds.
+5. Add the garlic shoots and stir-fry for 60 seconds.
+6. Remove from heat.
+
+### Simplified Version
+
+- Take frozen pork belly and let it sit at room temperature for 0.5 hours, or refrigerate fresh pork belly for 1 hour, then slice into 2-5mm thick slices.
+- Heat the pan over medium heat, dry-fry the peppers for 30-45 seconds, then remove them.
+- Heat the pan again, add a layer of base oil to coat it, and stir-fry ginger slices for 15 seconds.
+- Add the pork belly, stir-frying once every 10 seconds. Wait until the pork belly turns slightly browned (the longer you stir-fry, the tougher the texture will be).
+- Add the previously dry-fried peppers, 10ml of Doubanjiang, and light soy sauce for seasoning. Continue stir-frying for 60 seconds.
+- Add the cut garlic shoots and stir-fry for 10 seconds.
+- Remove from heat.
+
+![Example Dish Finished Product](./1.jpeg)
+![Example Dish Finished Product](./2.jpeg)
+
+## Additional Notes
+
+- If you don't like garlic sprouts, you can substitute them with onions or other vegetables. However, pay attention to the cooking time of the vegetables and stir-fry them in advance to avoid them being undercooked.
+- If the Twice-Cooked Pork pieces are large, you can cut them into 5 cm cubes. Boil the pork belly until a chopstick can be inserted into the skin with slight resistance.
+- Cooling the Twice-Cooked Pork in cold water will make the meat firmer.
+- Drying the Twice-Cooked Pork helps prevent oil splatters during stir-frying.
+- Be careful not to cut the Twice-Cooked Pork too thick, as it can become greasy.
+- If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.
+
+If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.

en/dishes/meat_dish/土豆炖排骨/土豆炖排骨.md

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+# Recipe for Braised Pork Ribs with Potatoes
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Pork ribs
+* Potatoes
+* Ginger
+* Scallions
+* Cooking wine
+* White sugar
+* Dried chili peppers
+* Star anise
+* Sichuan peppercorns
+* Cinnamon bark
+* Light soy sauce
+* Dark soy sauce
+* Oyster sauce
+* Soybean paste
+* Salt
+* Cooking oil
+
+## Quantities
+
+Note: The following parameters are precise measurements for a standard 2-3 serving portion.
+
+* Pork ribs = 750g
+* Potatoes = 300g
+* Ginger = 30g (divided into two portions: 15g for blanching, 15g for stir-frying)
+* Scallions = 25g (divided into two portions: 15g tied into a knot, 10g chopped finely)
+* Cooking wine = 25ml (divided into two portions: 15ml for blanching, 10ml for stir-frying)
+* White sugar = 10g
+* Dried chili peppers = 5g
+* Star anise = 1g (approx. 1-2 pieces)
+* Sichuan peppercorns = 1g (approx. 10 grains)
+* Cinnamon bark = 1g (a small piece)
+* Light soy sauce = 10ml
+* Dark soy sauce = 5ml
+* Oyster sauce = 5ml
+* Soybean paste = 5g
+* Salt = 3g (for final seasoning when reducing the sauce)
+* Boiling water = 700ml
+* Cooking oil = 20ml
+
+## Instructions
+
+### Prep: Cutting Ingredients and Preventing Oxidation
+
+* **Prepare the potatoes:** Peel the 300g of potatoes and cut them into irregular chunks. **Immediately soak the cut pieces in a bowl of fresh water** to isolate them from oxygen and prevent the surface from turning black. Set aside.
+* **Prepare ginger and scallions:** Slice all 30g of ginger into thin slices (divided into two 15g portions). Prepare the 25g of scallions: tie 15g into a knot, and finely chop the remaining 10g. Set aside.
+
+### Prep: Assembling Sauces and Spices (Quick Access)
+
+* **Prepare the sauce mixture (One-click access):** In a small bowl, add 10ml light soy sauce, 5ml dark soy sauce, 5ml oyster sauce, and 5ml soybean paste. Mix thoroughly and place within easy reach of the stove. Set aside.
+* **Prepare the spice plate (One-click access):** In a small dish, place 5g dried chili peppers, 1g star anise (approx. 1-2 pieces), 1g Sichuan peppercorns (approx. 10 grains), 1g cinnamon bark (a small piece), and the 15g of ginger slices prepared earlier. Set aside.
+* **Start boiling water:** Turn on the electric kettle to boil 700ml of water. (Ensure the water is ready by the time the stir-frying is complete).
+
+### Initial Processing: Blanching and Draining Pork Ribs
+
+* **Blanching in Cold Water:** Place 750g of ribs in a pot with cold water. Add 15g of green onion knots, 15g of ginger slices, and 15ml of cooking wine. Bring to a boil over high heat, then maintain a rolling boil for 2 minutes to remove blood scum from inside.
+* **Rinse with Hot Water to Prevent Toughening:** Remove the ribs. **You must rinse off the remaining scum on the surface using hot water** (using cold water will cause the meat to contract rapidly and become tough).
+* **Thorough Drying (To Prevent Splattering):** The cleaned ribs **must be thoroughly patted dry with kitchen paper** to remove all surface moisture. Place them on a plate next to the wok for later use (to prevent violent splattering when adding the hot caramelized sugar later).
+
+### Core Stir-frying: Caramelized Sugar and Aromatics (High-Concurrency Stage)
+
+* **Making the Caramelized Sugar:** Heat the wok with cool oil, adding 20ml of cooking oil. Pour in 10g of white sugar. Stir continuously over medium-low heat. Stir-fry until the sugar completely melts and bubbles, turning into a reddish-brown caramel color.
+* **Coating and Searing:** Quickly add the thoroughly dried 750g of ribs. Increase the heat to medium-high and stir-fry. Sear for about 2-3 minutes until both sides of the ribs are slightly golden and evenly coated with the caramel color.
+* **One-Click Aromatic Release:** Push a small space in the wok, **directly pour in the [Spice Plate]**. Use the hot oil at the bottom of the wok to release the aroma for about 10 seconds, bringing out the fat-soluble fragrances of the spices.
+* **One-Click Seasoning:** Drizzle the remaining 10ml of cooking wine along the edge of the hot wok to release the aroma. Immediately **pour in the [Sauce Bowl]**, stir-fry for about 30 seconds, allowing the sauce to fully coat the ribs and bring out a rich savory flavor.
+
+### Braising and Reducing: Glazing and Plating
+
+* **Adding Water for Long Braising:** The electric kettle is now boiling. Directly add 700ml of boiling water (enough to cover the ribs). Bring to a boil over high heat. Then cover the pot, reduce to low heat, and simmer continuously for 40 minutes.
+* **Adding Potatoes:** After 40 minutes, uncover the pot. Take out the 300g of potatoes that have been soaking in water, drain them, and add them to the pot. Cover again and continue simmering over low heat for 15-20 minutes, until the potato chunks can be easily pierced with chopsticks.
+* **Seasoning and Reducing the Sauce:** Uncover the pot. Add 3g of salt (taste the sauce at this point and adjust slightly according to personal preference). Increase the heat to high and start stir-frying to reduce the sauce. This will take about 3-5 minutes. Stop cooking when the sauce becomes thick and evenly coats the ribs and potatoes.
+* **Garnish and Serve:** Plate the dish. Evenly sprinkle the pre-processed 10g of chopped green onions on top as a garnish.
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md

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+# How to Make Macaroni and Cheese with Bacon
+
+![Baked Version](./oven.jpg)
+![Non-Baked Version](./onepot.png)
+
+This is a delicious Macaroni and Cheese dish, perfect for four people. It combines rich cheese with crispy bacon, is easy to make, and is a popular American home-cooked meal.
+
+Estimated Cooking Difficulty: ★★★
+
+## Ingredients and Tools Needed
+
+- Macaroni
+- Cheese
+- Meat
+- Onion
+- Butter
+- Flour
+- Milk
+- Garlic
+
+## Quantities
+
+Before each preparation, determine how many servings you want to make. One serving is enough for 2 people.
+
+- Macaroni: 100-125g
+- Cheese: 40-55g (add an extra 25g for baking), shredded
+- Bacon or other meat: 100-125g
+- Onion: 25-40g, finely chopped
+- Butter: 15g
+- Flour: 10g
+- Milk: 125ml
+- Garlic: half a clove, minced
+
+## Instructions
+
+- Grate the cheese into fine crumbs
+- Slice the onion into strips
+- Boil the macaroni in slightly salted water for 6 minutes
+- **Medium Heat**
+- Add butter to the pan and wait for it to melt
+- Add the onion
+- Once the onion softens, add the garlic
+- When the garlic becomes fragrant, add the meat and wait for 5 seconds
+- **Low Heat**
+- Add the milk in four batches, stirring for 5 seconds between each addition
+- Add the flour and stir thoroughly
+- Add the cheese and mix well
+- Combine the macaroni and cheese sauce
+- If you do not plan to bake it, it is ready to eat
+- **Baking:**
+- Preheat the oven to 180°C
+- Spread the extra 50g of cheese over the macaroni
+- Once the oven is preheated to 180°C, place the macaroni inside
+- Bake until the surface is golden brown, approximately 24 minutes
+
+## Additional Information
+
+This dish is quite unhealthy, containing approximately 1300 calories and 80g of fat. It is not recommended to eat it frequently.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/姜炒鸡/姜炒鸡.md

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+# Ginger Stir-Fried Chicken
+
+![Ginger Stir-Fried Chicken](./Ginger Stir-Fried Chicken.jpg)
+
+Ginger Stir-Fried Chicken is a Hunan-style dish that is incredibly appetizing. The ingredients are simple and easy to prepare, making it a quick recipe to master.
+
+Estimated Cooking Difficulty: ★★★
+
+## Ingredients and Tools
+
+- Chicken
+- Ginger
+- Beer
+- Light Soy Sauce
+- Dark Soy Sauce
+- Salt
+- Millet Pepper (Xiaomila)
+- Beauty Pepper (Meirenla)
+- Pickled Pepper
+- Garlic
+
+## Quantities
+
+- Chicken = Half a chicken (free-range is best, approx. 650g)
+- Cooking Oil = 50ml (Camellia oil is best; if unavailable, use rapeseed oil)
+- Ginger = 250g (approx. half a jin)
+- Beer = Half a bottle (250ml)
+- Light Soy Sauce = 20ml
+- Dark Soy Sauce = 10ml
+- Salt = 3g
+- Millet Pepper = 0-5 pieces (0-50g) (adjust according to spice preference)
+- Beauty Pepper = 0-5 pieces (0-50g) (can be substituted with Millet Pepper if unavailable)
+- Pickled Pepper = 5 pieces (50g)
+- Garlic = 3 cloves (approx. 50g)
+
+## Instructions
+
+- Chop the chicken into 1cm pieces. Wash them and drain well, then marinate with light soy sauce and cooking wine for 30 minutes.
+- Heat a large wok until it starts to smoke slightly, add the cooking oil, and wait for 5 seconds.
+- Add the ginger slices and stir-fry over medium heat for 30 seconds.
+- Add the chicken pieces and stir-fry for 3 minutes until the moisture evaporates and the chicken fat is rendered.
+- Add the chopped peppers and garlic cloves, then add salt and dark soy sauce. Continue stir-frying for 30 seconds.
+- Pour in the beer and simmer over medium-low heat for 2 minutes.
+- Increase the heat to reduce the sauce, then plate and serve.
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md

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+# How to Make Scallion and Ginger Chicken
+
+Tender, juicy, a rice killer, and easy to make.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Chicken thighs
+- Salt-baked chicken powder
+- Scallions, Ginger
+
+## Measurements
+
+Determine how many servings you want to make before each preparation. One serving is enough for 2 people.
+
+Per serving:
+
+- 4 chicken thighs, approximately 400g
+- 5g salt-baked chicken powder
+- 50g ginger
+- 1 scallion
+- 5g salt
+- 5g sugar
+- 35ml oil
+
+## Instructions
+
+- Wash the four chicken thighs and place them in a bowl.
+- Add the salt-baked chicken powder and 5ml of oil to the bowl, and mix well.
+- Let the chicken thighs marinate for 15 minutes. Meanwhile, prepare a steamer and bring the water to a boil.
+- After marinating, place the chicken thighs in the steamer with boiling water and steam for 20 minutes.
+- Cut the ginger according to your preference into 1) minced ginger, 2) ginger strips, or 3) ginger bits.
+- Cut the scallions into 0.5cm pieces.
+- Place the ginger and scallions in a dipping bowl, and add salt and sugar.
+- Heat the remaining oil in another pan until it reaches 60-70% heat.
+- Pour the hot oil over the ginger and scallions in the bowl.
+- Once the chicken thighs are steamed, shred them into chicken strips. They don't need to be very fine; about 1cm thick is fine.
+- Pour the ginger and scallion oil over the shredded chicken and mix well.
+
+## Additional Content
+
+- Reference: [Rice Killer Here #ScallionGingerChicken - Bilibili](https://b23.tv/2trBdqJ)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/孜然牛肉.md

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+# Cumin Beef Recipe
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Beef tenderloin or beef chuck
+* Green bell pepper
+* Cumin (whole seeds preferred over powder)
+* Bird's eye chili peppers
+* Light soy sauce
+* Cornstarch
+* Cooking oil
+* Salt
+* Scallions (green onions)
+* Mortar and pestle (optional)
+
+## Quantities
+
+* Beef: 250 g per person
+* Green bell pepper: 2 pieces per person, approx. 100 g each
+* Cumin: 20 g per person
+* Bird's eye chili peppers: 3 pieces per person, approx. 5 g each
+* Light soy sauce: 20 ml per person
+* Cornstarch: 10 g per person
+* Cooking oil: 15 ml per person
+* Salt: 3 g per person
+* Scallions: 1 stalk per person, approx. 20 g each
+
+Use the above ratios as a baseline and adjust to taste.
+
+## Instructions
+
+* Finely chop the bird's eye chili peppers and crush them together with the cumin seeds in a mortar and pestle to release their flavor. If pressed for time, you can skip this step.
+* Trim the stems and remove the seeds from the green bell peppers (leave seeds in if you prefer more heat), then slice into thin strips. Cut the scallions into segments.
+* Thaw the beef in advance. Rinse it clean, then pat dry with paper towels. Slice the beef against the grain.
+* Marinate the beef by adding light soy sauce, cornstarch, and cooking oil. Mix well and let it rest for 30 minutes. For marinating tips, refer to [Learning to Marinate](../../tips/learn/learn_to_marry.md).
+* Heat oil in a wok. Add the scallions and stir-fry until fragrant, then add the marinated beef and stir-fry.
+* Once the beef changes color, evenly sprinkle the cumin and chili mixture and stir-fry until cooked.
+* Add the green pepper strips. Once they are just cooked through (still crisp), add the salt.
+* Stir-fry on high heat for 1 minute, then turn off the heat and toss for another 30 seconds to ensure even heating before serving.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improving this guide while following the process, please submit an Issue or Pull request.

en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.md

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+# How to Make Kung Pao Chicken
+
+A simple recipe for classic Sichuan cuisine
+
+Estimated cooking difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Chicken thigh (or chicken breast)
+- Green onion
+- Dried chili peppers (or Erjingtiao chilies)
+- Roasted peanuts
+- Light soy sauce
+- Chinese black vinegar (Chinkiang vinegar)
+- Sugar
+- Cooking wine
+- Salt
+- Chicken bouillon powder
+- Cornstarch
+- Vegetable oil
+- Sesame oil
+
+### Optional Ingredients
+
+- Chili oil
+- Celtuce
+- Raw peanuts
+- Doubanjiang (broad bean paste)
+
+## Measurements
+
+Note: This recipe is based on a single serving. It is sufficient for two people. For larger groups, simply double the quantities as needed.
+
+- Required Ingredients
+  - Chicken thigh (or chicken breast) = 1 piece (approx. 350g)
+  - Green onion = 1 stalk (approx. 180g)
+  - Roasted peanuts = 150g
+  - Ginger slices = 10g
+  - Dried chili peppers (or Erjingtiao chilies) = 10g (if using Erjingtiao, use approx. 4 pieces)
+  - Light soy sauce = 10g
+  - Sugar = 2g
+  - Salt = 2g
+  - Vegetable oil = 20g
+  - Cornstarch = 15g
+  - Cooking wine = 15g
+- Advanced Ingredients
+  - Dark soy sauce = 5g
+  - Sichuan peppercorns = 5g
+  - Chinese black vinegar = 5g
+  - Chicken bouillon powder = 2g
+  - Sesame oil = 10g
+  - Cornstarch (for thickening) = 10g
+  - Doubanjiang = 10g
+- Optional Ingredients
+  - Celtuce = approx. 250g
+  - Chili oil = 5g
+
+Use the above measurements as a baseline for ingredient ratios, adjusting to taste.
+
+## Instructions
+
+### Simplified Version
+
+- Debone the pistol leg using scissors; flatten the chicken breast side with the back of a knife, cut into strips, and then dice into 1.5cm cubes. Soak in clear water for 10 minutes, then drain and set aside. (If using chicken breast, you can proceed directly to dicing and subsequent steps.)
+- Place the green parts of scallions and 5g of ginger slices in a bowl, pour in 50g of boiling water, and set aside. Cut the white parts of the scallions into 1.5cm round pieces and set aside. Place peanuts in a microwave and dry them on high power for 5 minutes, then set aside.
+- Add 2g of salt, 5g of dark soy sauce, 15g of cooking wine, and 15g of cornstarch to the diced chicken. Mix well until the mixture is slightly dry. Slowly add some of the scallion-ginger water, stirring the chicken until it becomes sticky. Seal with plastic wrap and marinate in the refrigerator for 1 hour.
+- Cut dried chilies into segments. Heat a wok, start with high heat and then reduce to low. Add the dried chilies and dry them until slightly charred, then remove and set aside. Dry the Sichuan peppercorns until fragrant, then remove and set aside.
+- Increase the heat to high, pour in 20g of vegetable oil, and heat until 70% hot (bubbles form when a bamboo chopstick is inserted). Add the diced chicken and pan-fry until the top starts to turn white. Flip with a spatula, fry for 30 seconds, then stir-fry evenly.
+- Add the scallion pieces and stir-fry. Add the remaining scallion-ginger water; if it is less than 100g, add a little more water (must be hot water). Cover the lid, reduce to medium-low heat, and simmer for 2 minutes.
+- Increase the heat to high, add the roasted peanuts, dried chilies, and Sichuan peppercorns. Add 2g of chicken bouillon, 5g of fragrant vinegar, and 2g of sugar. Stir-fry evenly.
+- Mix 10g of cornstarch with 50g of clear water to make a slurry. Add to the wok, stir-fry evenly, and reduce the sauce to your desired consistency.
+- Turn off the heat, drizzle in 10g of sesame oil, and serve.
+
+### A slightly more complex but more appetizing version
+
+Compared to the simple version, it is more recommended to use Erjingtiao chilies and raw peanuts. Additionally, lettuce is added to complement the crispness of the peanuts and the tenderness of the chicken.
+
+- Peel the celtuce, cut it into 1cm cubes, and set aside;
+- Cut the Erjingtiao chilies into 1cm segments;
+- Debone the drumstick using scissors, then pound the chicken side with the back of a knife. Cut into strips and then into 1.5cm cubes. Soak in clear water for 10 minutes, then drain and set aside (if using chicken breast, you can proceed directly to cubing and the subsequent steps);
+- Place the green parts of the green onion and 5g of ginger slices in a bowl, pour in 50g of boiling water, and set aside. Cut the white parts of the green onion into 1.5cm round pieces and set aside;
+- Add 2g of salt, 5g of dark soy sauce, 15g of cooking wine, and 15g of cornstarch to the chicken cubes. Mix well until the mixture becomes slightly dry. Slowly add some of the green onion and ginger water, stirring the chicken cubes until they become sticky. Cover with plastic wrap and marinate in the refrigerator for 1 hour;
+- Heat the pan over medium heat, add 20g of vegetable oil, and stir-fry raw peanuts until their surfaces are slightly charred. Remove the peanuts but leave the oil in the pan;
+- Continue heating until the oil reaches 70% heat (bubbles form around a bamboo chopstick). Add the chicken cubes and doubanjiang (broad bean paste), and stir-fry for about 1 minute;
+- Add the prepared celtuce cubes and continue stir-frying for 1 minute;
+- Add the green onion pieces and stir-fry. Add the remaining green onion and ginger water (if it doesn't reach 100g, add a little more hot water—ensure it is hot). Add the Erjingtiao chili segments. Cover the pot, reduce the heat to medium-low, and simmer for 2 minutes;
+- Increase the heat to high. Add the previously reserved peanuts and Sichuan peppercorns. Add 2g of chicken bouillon, 5g of aromatic vinegar, and 2g of sugar. Stir-fry evenly;
+- Mix 10g of cornstarch with 50g of water to make a slurry. Add it to the pan and stir-fry evenly until the sauce reaches your desired consistency;
+- Turn off the heat, drizzle in 10g of sesame oil and 5g of chili oil, and stir-fry for another 10 seconds before serving.
+
+![Kung Pao Chicken](./宫保鸡丁.jpg)
+
+## Additional Notes
+
+Add chili peppers according to personal preference; remove seeds if you prefer less spiciness.
+
+If you follow the production process in this guide and find any issues or have suggestions for improvement, please submit an Issue or Pull request.

en/dishes/meat_dish/小炒肉.md

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+# How to Make Stir-Fried Pork
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly
+-朝天椒 (Tianchao chili)
+-小米椒 (Xiaomi chili)
+- Fermented black beans
+- Doubanjiang (broad bean paste)
+- Dark soy sauce
+- Starch
+- Salt
+- Scallions
+- Garlic
+
+## Calculations
+
+Per serving:
+
+- Pork belly 500g
+- 朝天椒 (Tianchao chili) 4 pieces
+- 小米椒 (Xiaomi chili) 4 pieces
+- Fermented black beans 10g, adjust ±5g according to taste
+- Doubanjiang (broad bean paste) 10g, adjust ±5g according to taste
+- Dark soy sauce 10ml
+- Starch 10g
+- Salt 1-2g
+- Scallions 0.5-1 piece
+- Garlic 2 cloves
+- Cooking oil 15ml
+
+## Instructions
+
+- Slice the pork belly
+- Place the meat in a container, add starch, dark soy sauce, and salt, then stir and marinate for half an hour
+- Cut the scallions into segments
+- Slice the 小米椒 (Xiaomi chili) and 朝天椒 (Tianchao chili) diagonally
+- Heat the wok and pour in the oil
+- Once the oil is hot, add the pork belly and stir-fry. Remove once the color changes
+- Add garlic to the wok, stir-fry until fragrant, then add fermented black beans and stir-fry evenly
+- Add Doubanjiang (broad bean paste) and stir-fry evenly
+- Add the previously stir-fried pork belly and continue to stir-fry evenly
+- Add the 小米椒 (Xiaomi chili), 朝天椒 (Tianchao chili), and scallion segments, stir-fry for 40 seconds
+- Remove from heat.
+
+## Additional Content
+
+If you follow this guide's process and find any issues or have improvements to suggest, please submit an Issue or Pull request.

en/dishes/meat_dish/小炒鸡肝/小炒鸡肝.md

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+# How to Make Stir-Fried Chicken Liver
+
+![Stir-Fried Chicken Liver](./成品.jpg)
+
+A slightly troublesome dish.
+
+Suitable for those who enjoy eating liver. You can use other animal livers, but chicken liver tastes better.
+
+Requires beginners to have some blanching skills.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Raw chicken livers
+- Garlic sprouts (Note: Garlic sprouts refer to the green shoots of garlic plants at a certain stage of growth. In some regions, they are called green garlic. This is a special note.)
+- Scallions (large green onions), ginger, cooking wine
+- Table salt, chicken bouillon powder (or MSG), five-spice powder (or thirteen-spice powder), white pepper powder
+- BBQ seasoning or cumin powder (optional)
+- Sesame seeds (optional)
+- Cooking oil
+
+## Calculations
+
+Determine how many servings you plan to make before each preparation.
+One serving is exactly enough for 2 people.
+
+Per serving:
+
+- Raw chicken livers: 5 pieces (approx. 800g)
+- Garlic sprouts: approx. 200g (add more if you like them)
+- Scallions: 150g (divide into two parts: 100g cut into sections, 50g sliced)
+- Ginger: 120g (divide into two parts: 70g sliced, 50g diced)
+- Cooking wine: 30ml
+- Table salt: 5g
+- Chicken bouillon powder: 5g (MSG can be used as a substitute)
+- Five-spice powder: 5g (thirteen-spice powder can be used as a substitute)
+- White pepper powder: 5g
+- BBQ seasoning or cumin powder: 10g (optional)
+- Sesame seeds: 5g (optional)
+- Cooking oil: 30ml
+
+## Instructions
+
+- Clean the chicken livers and set aside.
+- Wash the garlic sprouts, cut them into sections, and set aside.
+- Wash the scallions. Take 100g and cut into sections; take 50g and slice. Set aside.
+- Clean the ginger. Take 70g and slice; take 50g and dice. Set aside.
+- Step 1: Blanching
+  - Place the cleaned chicken livers in a pot. Add cold water to submerge the livers. Add the 100g of scallion sections, 70g of sliced ginger, and 30ml of cooking wine.
+  - Turn the heat to high. Once the water boils, reduce to medium heat and skim off the foam. **Wait for 5-10 minutes**.
+  - Turn off the heat. Remove the livers, rinse them with cold water, and clean them thoroughly.
+  - After cleaning, slice the livers and set aside.
+- Step 2: Stir-frying
+  - Turn the heat to medium. Add 30ml of cooking oil to the pot and wait 10 seconds for the oil to heat up.
+  - Add the 50g of sliced scallions and 50g of diced ginger. Stir-fry until fragrant.
+  - After becoming fragrant, add the sliced chicken livers. Stir-fry until they turn slightly yellow.
+  - Add the garlic sprouts. Stir-fry for 30 seconds until just cooked, then reduce the heat to low.
+  - Add the seasonings:
+    - Table salt: 5g
+    - Chicken bouillon powder (or MSG): 5g
+    - Five-spice powder (or thirteen-spice powder): 5g
+    - White pepper powder: 5g
+    - BBQ seasoning or cumin powder: 10g (optional)
+  - Turn the heat back to high and stir-fry quickly for 30 seconds to prevent burning. Turn off the heat.
+  - Transfer to a plate. You can sprinkle 5g of sesame seeds as garnish. If you don't like it or don't have any, you can skip this step.
+
+## Additional Content
+
+- When blanching, pay attention to the boiling water level to prevent overflow and avoid potential hazards.
+- After blanching, it is recommended to rinse the chicken livers with cold water; ice water is preferred for a better texture.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md

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+# How to Make Stir-Fried Yellow Beef
+
+![Finished Stir-Fried Yellow Beef](./小炒黄牛肉.jpg)
+
+Stir-Fried Yellow Beef is a simple and easy-to-make Hunan dish. The flavor is intense and refreshing. Beginners can typically complete it in just 1 hour.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Beef tenderloin
+- Celery
+- Millet peppers
+- Wild mountain peppers
+- Cilantro
+
+## Measurements
+
+Per serving:
+
+- Beef tenderloin 400g
+- Celery 200g
+- Millet peppers 30g
+- Wild mountain peppers 30g
+- Cilantro 30g
+- Cooking oil 15ml
+- Soy sauce 6ml
+
+## Instructions
+
+- Slice the beef tenderloin into thin pieces no wider than 3cm and no thicker than 3mm. Pour 6ml of soy sauce over the meat, mix well by hand, and set aside.
+- Cut the celery into pieces no longer than 5cm and set aside.
+- Slice the millet peppers into thin strips and set aside.
+- Dice the wild mountain peppers and set aside.
+- Cut the cilantro into pieces no longer than 3cm and set aside.
+- Heat the wok, add 15ml of cooking oil, and heat on high for 30 seconds to raise the oil temperature.
+- Add the millet peppers and wild mountain peppers and stir-fry until fragrant.
+- Add the beef tenderloin and celery, then **stir-fry on high heat for 1 minute**.
+- Turn off the heat, sprinkle with cilantro, and serve.
+
+## Additional Notes
+
+- Use high heat throughout the entire cooking process.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/小米辣炒肉.md

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+# How to Make Stir-Fried Pork with Xiaomi Chili
+
+⚠️ Note: Not recommended for those who prefer mild or light flavors.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Xiaomi Chili
+* Peanut Oil
+* Pork Belly / Lean Meat
+* Salt
+* Light Soy Sauce
+* Oyster Sauce
+* Garlic
+* Ginger
+* Doubanjiang (Fermented Broad Bean Paste)
+* Chicken Bouillon Powder
+* White Sugar
+
+## Measurements
+
+Per Serving:
+
+- Xiaomi Chili: 20 pieces, adjust according to personal taste
+- Peanut Oil: 20ml
+- Pork Belly / Lean Meat: 200g
+- Salt: 1-2g
+- Light Soy Sauce: 10ml
+- Oyster Sauce: 10ml
+- Ginger and Garlic: 50g
+- Doubanjiang: 10g, adjust according to personal taste
+- Chicken Bouillon Powder: 10g
+- White Sugar: 5g
+
+## Instructions
+
+* Wash the Xiaomi chilies and slice them diagonally into larger pieces.
+* Slice or shred the pork as desired. Marinate with seasonings (light soy sauce, oyster sauce, and salt) for 5 minutes.
+* Heat the pan and add oil. Stir-fry the pork until cooked, then remove and set aside.
+* Sauté the ginger and garlic until fragrant, then add the Doubanjiang and stir-fry. Add the sliced Xiaomi chilies, followed by the lean meat. Stir-fry briefly, then add light soy sauce, chicken bouillon powder, salt, and sugar.
+
+## Additional Notes
+
+**You can adjust the seasonings to your preference. You may also add dark soy sauce for a richer aroma!**
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/小酥肉.md

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+# Recipe for Crispy Fried Pork Strips
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Boneless pork (choose fat-to-lean ratio to your preference)
+- Vegetable oil
+- Fresh ginger
+- Green onions
+- Cooking wine
+- Salt
+- Shisanxiang (13-spice blend)
+- White pepper powder
+- MSG
+- Chicken bouillon powder
+- Crushed Sichuan peppercorns
+- Whole Sichuan peppercorns
+- Light soy sauce
+- Eggs
+- All-purpose flour
+- Sweet potato starch
+
+## Measurements
+
+### Main Ingredients
+
+- Pork 500 g
+
+### Secondary Ingredients
+
+- Eggs 2
+- All-purpose flour 30 g
+- Sweet potato starch 120 g
+
+### Ginger and Scallion Water
+
+- Fresh ginger 20 g
+- Green onions 15 g
+- Cooking wine 15 g
+- Water 80 g
+
+### Marinating Seasonings
+
+- Salt 4 g
+- Shisanxiang 2 g
+- White pepper powder 3 g
+- MSG 5 g
+- Chicken bouillon powder 5 g
+- Crushed Sichuan peppercorns 3 g
+- Whole Sichuan peppercorns 3 g
+- Light soy sauce 8 g
+
+## Instructions
+
+### Preparing Ginger and Scallion Water
+
+- Julienne the fresh ginger; do not cut the green onions.
+- Add the cooking wine and water according to the measurements above.
+- Knead by hand for 5 minutes to fully infuse the water with the ginger and scallion flavors.
+
+### Preparing the Pork
+
+- Remove any remaining skin from the pork and wash it clean.
+- Cut into strips measuring 8–10 cm in length and 1.5 cm in thickness.
+- Add the salt, Shisanxiang, white pepper powder, MSG, chicken bouillon powder, crushed Sichuan peppercorns, whole Sichuan peppercorns, and light soy sauce as listed above.
+- Pour in the prepared ginger and scallion water.
+- Mix thoroughly and knead for 10 minutes until the meat absorbs all the liquid and becomes sticky.
+- Cover with plastic wrap and refrigerate for 30 minutes.
+
+### Coating the Pork
+
+- Add the all-purpose flour and sweet potato starch to the marinated meat, along with the egg whites.
+- Knead thoroughly for 15 minutes.
+
+### First Frying (Setting the Shape)
+
+- Pour vegetable oil into a wok or pan. Adjust the amount based on the pan size, ensuring the oil depth is at least 3 cm.
+- Heat the oil over high heat to 150°C, then reduce to low heat to maintain the temperature.
+- Use chopsticks to place the coated meat strips into the oil, shaping them as desired. Fry for 3–5 minutes to set the shape. The strips are ready when they turn slightly yellow and feel slightly firm when nudged with a spatula. Exact time may vary depending on the size of the meat pieces, oil temperature, and coating thickness.
+- Remove and drain the oil.
+
+Tip: If unsure about the timing, fry for a slightly longer duration to avoid a raw taste. If you lack experience, fry the strips one by one to prevent them from sticking together.
+
+### Second Frying (Finishing)
+
+- Increase the oil temperature to 180°C. Add the partially fried meat strips and fry until golden brown. Remove and serve.
+
+## Additional Notes
+
+- Ensure the sweet potato starch is fully broken up and mixed into the coating. Do not leave dry clumps, as they may burn during frying!
+- If you have too much meat to finish at once, you can only perform the first frying step and store the meat in the refrigerator. When ready to eat later, take it out and perform the second frying; the texture will remain largely unaffected.
+
+If you encounter any issues or have suggestions for process improvements while following the steps in this guide, please open an Issue or submit a Pull Request.

en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md

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+# How to Make Screaming Bullfrog
+
+![Example Dish](./screaming_bullfrog.jpg)
+
+Screaming Bullfrog is a relatively easy dish to prepare. Beginners typically need only 1-2 hours to complete it. In addition to its delicious flavor, this dish has an appetizing effect, making it ideal for those with poor appetite. It is suitable for people of all ages. (It is best if you can handle spicy food.)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Bullfrog meat
+- Pickled ginger
+- Pickled chili peppers
+- Wild mountain peppers (dried red chilies can be used as a substitute)
+- Green and red chili peppers
+- Garlic
+- Doubanjiang (fermented broad bean paste; Pixian Doubanjiang is recommended)
+- Salt
+- Pepper
+- Cornstarch (dry starch is also acceptable)
+- Beer (Snow beer is recommended)
+- Cooking wine
+- Tengjiao oil (optional)
+- Lard (optional)
+- Scallions
+
+## Calculation
+
+1 serving
+
+Per serving:
+
+- Bullfrog meat pieces: 800g (Buy 3 jin [approx. 1.5 kg] of live frogs; it is recommended to choose smaller ones for tender meat)
+- Pickled ginger: 20-30g (Adjust according to personal taste; add more if you prefer stronger flavors)
+- Pickled chili peppers: 5-10g (Adjust based on your tolerance for spice. If you cannot handle spicy food, it is recommended to reduce to 2.5g for a mild heat)
+- Wild mountain peppers: 10g
+- Green and red chili peppers: 20g
+- Garlic: 30-50g (Adjust according to preference; keep it at no less than 30g)
+- Doubanjiang: 20-30g (Use 30g for stronger flavor or 20g for a lighter taste. Note: This dish cannot be too bland, haha)
+- Salt: 15g
+- Pepper: 10g
+- Beer: 400-500ml
+- Cooking wine: 10ml
+- Tengjiao oil: 5-10ml
+- Cornstarch: 30g (Dry starch can be used as a substitute)
+- Lard: 20ml (If unavailable, use regular cooking oil)
+- Cooking oil: 200ml
+- Scallions: 5g
+
+## Instructions
+
+- Wash the bullfrog meat, drain the excess water, add more than 10 grams of salt and more than 50ml of beer, and massage by hand for 5 minutes to remove the fishy odor.
+- Then rinse under running water until no more blood or impurities come out. Drain the water and place the meat in a suitable container to prepare for marinating.
+- Add 5 grams of salt, 30 grams of cornstarch, 10ml of cooking wine, and 5 grams of pepper powder. Mix evenly by hand and marinate for 5-10 minutes.
+- Julienne or slice the pickled ginger, pickled chili peppers, and wild mountain peppers (choose based on your knife skills). Slice the green and red chili peppers into rings and separate the garlic cloves.
+- Heat a wok and add 200ml of cooking oil (add another 100ml if the wok has a flat bottom). Heat until the oil reaches 60% temperature (small bubbles appear). Pour in the marinated bullfrog meat and deep-fry quickly for 10 seconds before removing (do not exceed this time significantly, or the meat will become tough and dry).
+- After removing the frog meat, drain the oil. Pour out the hot oil from the wok into a bowl, leaving 30ml in the wok. Add 20ml of lard (if unavailable, leave a total of 50ml of cooking oil in the wok).
+- When the oil reaches 60% heat, add the pickled ginger, pickled chili peppers, wild mountain peppers, and garlic. Stir until fragrant, then add 20 grams of broad bean paste. Stir-fry over medium heat until red oil appears (control the time to 30 seconds). Pour in 400ml of beer.
+- Add the fried bullfrog meat back into the wok. Use a spoon to gently push and turn the meat; do not stir vigorously. Add 5 grams of pepper powder and 5ml of rattan pepper oil. Simmer over medium heat for 3 minutes.
+- Increase the heat to high and reduce the sauce for half a minute. Add the green and red chili pepper rings and cook for another 10 seconds before serving.
+- Transfer to a bowl, sprinkle with chopped green onions, and serve!
+
+## Additional Notes
+
+- When draining water, you can use a colander to press down on the meat.
+- Ensure the cornstarch is evenly coated on the frog meat when mixing.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/尖椒炒牛肉.md

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+# How to Make Stir-Fried Beef with Hot Peppers
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Beef
+* Scallions, ginger, garlic
+* Hot peppers
+* Soy sauce
+* Salt
+* Sugar
+
+## Quantities
+
+* Beef: 250 g per person
+* Scallions: 0.5 per person
+* Ginger: 1 piece per person
+* Salt: 3 g per person
+* Sugar: 1.5 g per person
+* Soy sauce: 9 ml per person
+
+Based on the above quantities, calculate the ratio of raw materials to be used.
+
+## Instructions
+
+### Preparing the Vegetables
+
+* Mince the garlic into garlic paste
+* Cut the scallions into sections
+* Slice the ginger into thin slices
+* Cut the hot peppers into sections
+
+### Preparing the Beef
+
+* Place the beef in a bowl
+* Add ginger, salt, soy sauce, and sugar to marinate for 30-40 minutes
+* Remove the ginger after marinating
+
+### Stir-Frying
+
+* Add cold oil to the pan and heat until small bubbles appear
+* Add the garlic paste
+* Once the garlic paste turns golden, add the hot peppers
+* When the skin of the hot peppers is slightly wrinkled, add the marinated beef and stir-fry
+* Before the beef is fully cooked, add the scallions and continue stir-frying
+* Stir-fry until the beef is cooked through, then turn off the heat and serve
+
+## Additional Tips
+
+* You can add baking soda during marinating to tenderize the beef. The ratio of beef to baking soda is 500g:3g.
+* During marinating, you can substitute ginger with cooking wine. Use 3 g of cooking wine per person.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/山西过油肉.md

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+# How to Make Guo You Rou (Shanxi Style)
+
+Guo You Rou is a traditional Shanxi specialty with a long history, and it is commonly made in most households.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork tenderloin
+- Garlic scapes
+- Salt
+- Soy sauce
+- Scallions, ginger, and garlic
+- Egg
+- Starch
+- Cooking oil
+- Wood ear mushrooms
+- Onions
+- Cooking wine
+- Aged vinegar
+- Sichuan peppercorn powder
+- Chicken bouillon powder
+
+## Quantities
+
+I have a large appetite, so these quantities are for one person.
+
+- Pork tenderloin: 150 g
+- Garlic scapes: 6 stalks
+- Cooking oil: 300 ml
+- Scallions, ginger, and garlic: 50 g
+- Light soy sauce: 20 ml
+- Salt: 10 g
+- Egg: 1
+- Starch: 10 g
+- Wood ear mushrooms: 20 g
+- Onions: 100 g
+- Other seasonings: 20 g
+
+## Instructions
+
+- Soak the wood ear mushrooms in advance. If you are in a hurry, you can soak them in hot water.
+- Slice the pork tenderloin and place it in a bowl. Add 20 ml of light soy sauce, cooking wine, and Sichuan peppercorn powder. Crack an egg into the bowl and mix thoroughly by hand. Add the starch (sweet potato starch is recommended) and mix well. Pour in 300 ml of cooking oil to coat the meat, then marinate for 15 minutes.
+- Cut the garlic scapes into approximately 3 cm segments. Cut the onions into diamond-shaped pieces and set aside.
+- Heat a generous amount of oil in a wok. When the oil reaches 50% heat (medium-hot), add the marinated pork slices. Separate the slices and fry them until cooked, then remove and drain the oil.
+- Pour out the excess oil from the wok, leaving about 10 ml for stir-frying. Heat the oil to 70% heat (hot).
+- Add the scallions, ginger, and garlic to the wok and stir-fry until fragrant. Add the garlic scapes first and stir-fry until just cooked through. Then add the wood ear mushrooms and onions. Add light soy sauce and Sichuan peppercorn powder. Stir-fry briefly, then add the previously fried pork slices and toss to combine.
+- Add 10 g of salt. Before removing from heat, add 10 ml of vinegar and chicken bouillon powder. Serve immediately.
+
+## Additional Tips
+
+- When frying the pork slices, cook them until the surface is slightly browned. Pay attention to controlling the heat.
+- You can also add a thin slurry of cornstarch and water before removing from the wok for a better texture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md

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+# How to Make Pakistani Beef Curry
+
+![Pakistani Beef Curry Finished Dish](./巴基斯坦牛肉咖喱.png)
+
+Achar gosht (Pakistani Beef Curry) is a signature curry dish from Pakistan. This dish blends the rich aroma of curry with the tender texture of beef, offering a unique flavor profile that leans towards spicy. It is rich in high-quality protein and various vitamins, making it highly nutritious. The preparation takes about 2.5 hours, and the steps are not complicated, making it a delicious dish perfect for slow cooking on a weekend.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Standard frying pan
+- Rice cooker / Electric slow cooker
+- Masala powder (Brand: Shan is recommended)
+- Beef
+- Tomatoes
+- Spiral chili peppers
+- Plain yogurt
+- Garlic powder
+- Ginger powder
+
+## Measurements
+
+The quantities below are based on 1kg of beef, which you can use to scale for different serving sizes. 1kg of beef makes enough curry for approximately 5 people.
+
+Ingredients required for 1kg of beef:
+
+- Tomatoes 🍅: 4 pieces
+- Spiral chili peppers: 2 pieces (large size)
+- Plain yogurt: 1 carton
+- Masala powder: 1 packet (50g)
+- Garlic powder: 5g
+- Ginger powder: 5g
+
+## Instructions
+
+- Cut all spiral chili peppers into segments and set aside.
+- Blend all tomatoes into a smooth tomato puree and set aside.
+![Tomato Puree](./番茄蓉.png)
+- Cut the beef into 2cm cubes, wash them, and set aside.
+![Beef](./牛肉.png)
+- Pour a layer of oil into the frying pan (this helps prevent the tomato puree from boiling off too quickly).
+![Oil](./油.png)
+- Add the tomato puree and stir continuously for 2-3 minutes until it turns a deeper red color.
+![Adding Tomato Puree](./倒入番茄蓉.png)
+![Red Color](./红.png)
+- Add 5g of garlic powder, 5g of ginger powder, and 1 packet (50g) of Masala powder. Stir well to combine.
+- Add the beef and chili pepper segments. Stir to mix evenly.
+- Add 1 carton of yogurt (this helps thicken the sauce). Stir well.
+- Transfer all ingredients into the rice cooker/electric slow cooker. Add 250ml of water. Select the "Stew" or "Slow Cook" mode and set the timer for 2-3 hours.
+- Once finished, open the lid to check if the beef is tender. It is now ready to serve.
+![Pakistani Beef Curry Finished Dish](./巴基斯坦牛肉咖喱.png)
+
+## Additional Notes
+
+This recipe was learned from a Pakistani friend. I have documented the steps carefully to ensure authenticity.
+
+It is typically served with Roti, Naan, or rice.
+
+If you want to make Chicken Karahi, the process is almost the same, except you first fry the chicken with various spices and peppercorns in oil until it turns golden yellow.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/带把肘子.md

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+# How to Make Elbow with Handle
+
+The pork hock is tender and non-greasy, with a gelatinous skin, rich and savory flavor. Accompanied by scallion segments and sweet bean paste, it offers a unique taste. Named for its handle-like paw, it is a famous dish from Dali County, Shaanxi Province. It is rich in nutrients but has a high preparation difficulty.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+### Ingredients
+
+- Pork front hock with foot and claws
+- Red fermented tofu
+- Sweet bean paste
+- Fine salt
+- Dark soy sauce
+- Light soy sauce
+- Cooking wine
+- Garlic slices
+- Minced ginger
+- Star anise
+- Cinnamon bark
+- Scallions
+
+### Tools
+
+- Small axe (to break the bones)
+- Sterilized gauze (large enough to cover the hock)
+
+## Measurements
+
+Per serving: Serves three
+
+- Pork front hock with foot and claws: 1 piece (approx. 2.5 jin = 1250 grams)
+- Red fermented tofu: 1 piece = 10 grams
+- Sweet bean paste: 150 grams
+- Fine salt: 15 grams
+- Dark soy sauce: 35 grams
+- Light soy sauce: 25 grams
+- Cooking wine: 25 grams
+- Garlic slices: 50 grams
+- Minced ginger: 10 grams
+- Star anise: 3 pieces
+- Cinnamon bark: 5 grams
+- Scallions: 200 grams
+
+## Instructions
+
+- Scrape and clean the hock thoroughly. Place it on the cutting board with the head facing outward, the handle (paw/claw) facing inward, and the skin facing down.
+- Using a knife, cut along the leg bone from the head to the handle, separating the meat from the bone on three sides. Keep the bottom of the bone connected to the meat to expose the bone. Then, use the back of the knife (or preferably the axe) to break the two sections of the leg bone in the middle.
+- Place the hock in a pot and boil until about 70% cooked. Remove it when the exterior looks normal and the interior is pale red. Wipe it dry with a clean cloth. While still hot, coat the skin with dark soy sauce.
+- Take a steamer. Place star anise and cinnamon at the bottom. Break the joint of the handle with your hands without damaging the skin. Place the hock in the steamer with the skin facing down. Arrange the handle against the side of the pot to form a circular shape, fitting it to the size of the hock.
+- Sprinkle fine salt over it. Cover the meat with sterilized gauze. Spread the sweet bean paste (50g), scallions (75g), red fermented tofu, dark soy sauce, light soy sauce, ginger, and garlic on top of the gauze. Steam over high heat for about three hours, or until the meat is thoroughly tender.
+- Remove from the steamer, uncover the gauze, and invert onto a plate. Remove the star anise. Serve with scallion segments and a small dish of sweet bean paste on the side (or spread the sweet bean paste over the hock and serve with a small dish of scallion segments).
+
+## Additional Notes
+
+- Determine the 70% cooked stage based on actual conditions; if possible, consult elders in your family for guidance.
+- Add water to the lower part of the steamer and place the hock in the upper part. Add water as needed during steaming to prevent it from drying out.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/干煸仔鸡/干煸仔鸡.md

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+# Recipe for Dry-Fried Young Chicken
+
+![Finished Dry-Fried Young Chicken](./干煸仔鸡成品.jpg)
+
+Dry-Fried Young Chicken is a sweet and spicy Sichuan dish developed by Zhao Chunyue, the head chef at Peking University's cafeteria. It is widely loved by teachers and students. Chef Zhao has made the recipe public to help everyone cook it at home, making it an essential dish for meals during pandemic lockdowns!
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Chicken legs
+- Potatoes
+- Green peppers
+- Garlic
+- Salt
+- Black pepper powder
+- Light soy sauce
+- Dark soy sauce
+- Cooking wine
+- Cornstarch
+- Pixian red oil broad bean paste (Note: distinguish this from the brownish broad bean paste)
+- White sugar
+- Crushed Sichuan peppercorns
+
+## Quantities
+
+Serves 1-2:
+
+- Chicken leg meat 400g
+- Potatoes 200g
+- Green peppers 60g
+- Garlic cloves 10g
+- Salt 3g
+- Chicken essence 3g (optional)
+- Black pepper powder 2g
+- Light soy sauce 5g
+- Dark soy sauce 2g
+- Cooking wine 5g
+- Cornstarch 20g
+- Pixian red oil broad bean paste 40g
+- White sugar 30g
+- Crushed Sichuan peppercorns 2g
+
+## Instructions
+
+- Remove the bones from the chicken legs (if using boneless chicken leg steaks, skip this step). Use the back of a knife to gently pound the chicken meat, then cut it into 2cm cubes.
+- Add salt, chicken essence (optional), black pepper powder, light soy sauce, dark soy sauce, and cooking wine to the chicken cubes. Mix until sticky, then add cornstarch and mix well. Add a little cooking oil to prevent sticking, and marinate for 30 minutes.
+- Peel the potatoes and cut them into 2cm cubes. Boil in water for 5 minutes, then remove and drain well to prevent splattering during frying.
+- Remove the seeds from the green peppers and cut them into 2cm small pieces. Place them in a strainer and set aside.
+- Add a generous amount of oil to the wok (enough to submerge the ingredients depending on the wok's shape). Heat the oil to 180°C, then fry the potato cubes for 3 minutes before removing them.
+- When the oil temperature rises back to 180°C, add the chicken cubes and fry for 2 minutes before removing them.
+- When the oil temperature rises back to 180°C, return the chicken cubes to the oil for a second fry for 1 minute before removing them.
+- When the oil temperature rises back to 180°C, return the potato cubes to the oil for a second fry for 1 minute. Then, pour out the oil and potato cubes through the strainer, allowing the green pepper pieces on the strainer to blanch slightly.
+- Add 5ml of cooking oil to the wok. Stir-fry the garlic cloves over low heat until golden. Add the red oil broad bean paste and stir-fry until fragrant. Add the white sugar and stir until melted. Add the crushed Sichuan peppercorns, then add 40ml of water. Stir continuously until the sauce thickens.
+- Add the fried chicken cubes, potato cubes, and green pepper pieces. Stir well to combine, then serve.
+
+## Additional Notes
+
+- If you prefer not to use a large amount of oil for deep-frying, you can pan-fry the chicken and potato cubes with less oil. This will increase the cooking time and slightly affect the texture, but it will not significantly impact the overall flavor.
+- Reference: [Official Information from Peking University Catering Center](https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w)
+
+If you encounter any issues or have suggestions for improvement while following the workflow in this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md

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+# Cantonese-Style Braised Beef Brisket with Radish
+
+![Cantonese-Style Braised Beef Brisket with Radish](./广式萝卜牛腩.webp)
+
+Cantonese-style braised beef brisket with radish is nutritious, delicious, and has a rich broth. It boosts children's appetite and helps improve their academic performance.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Beef brisket
+- White radish
+- Ginger slices
+- Garlic cloves
+- Scallions
+- Star anise
+- Cinnamon bark
+- Dried chili peppers
+- Bay leaves
+- Fermented bean curd
+- Chu Hou paste
+- Oyster sauce
+- Soy sauce
+- Rock sugar
+- Salt
+- Dark soy sauce
+
+## Measurements
+
+This recipe serves 3-4 people.
+
+- Beef brisket: 500g
+- White radish: 1 piece
+- Ginger slices: 8 pieces
+- Garlic cloves: 5 pieces
+- Scallion knot: 1 bunch
+- Star anise: 2 pieces
+- Cinnamon bark: 1 small piece
+- Dried chili peppers: 2 pieces
+- Bay leaves: 2 pieces
+- Fermented bean curd: 1 piece
+- Chu Hou paste: 30g
+- Oyster sauce: 15g
+- Soy sauce: 15g
+- Rock sugar: 10g
+- Salt: 5g
+- Dark soy sauce: 15g
+
+## Instructions
+
+### Preparation
+
+* Cut the radish into chunks and set aside.
+* Blanch the whole piece of beef brisket. Add 2 slices of ginger and a scallion knot. Once the water boils, cook for 5-10 minutes, then remove and cut into pieces.
+* Cut the blanched beef brisket into chunks of your preferred size. Since the brisket has been blanched, it will shrink less during braising. Larger pieces will require slightly more time.
+* Prepare the braising sauce by mixing fermented bean curd, Chu Hou paste, soy sauce, oyster sauce, sugar, and salt according to the quantities above (rock sugar was unavailable, so white sugar was used instead).
+* Heat oil in a pan, stir-fry ginger and garlic until fragrant. Add the beef brisket and stir-fry until the surface is dry. Add the prepared sauce and stir-fry until fragrant. If you prefer a darker color, add a little dark soy sauce for coloring.
+* After the ingredients are well mixed, pour in hot water.
+* Transfer the beef brisket to a soup pot. Add cinnamon bark, star anise, bay leaves, and dried chili peppers. Simmer for about 2 hours.
+* Once the beef brisket is half-tender, add the white radish and continue simmering for 30 minutes.
+* When the radish is soft, the dish is ready. A pot of rich and fragrant braised beef brisket with radish is complete.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/徽派红烧肉/徽派红烧肉.md

@@ -0,0 +1,58 @@
+# Hui-Style Braised Pork Belly Recipe
+
+Hui-style braised pork belly is a dish made with pork belly and other ingredients.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Pork belly
+* White sugar
+* Cooking oil
+* Light soy sauce
+* Oyster sauce
+* Dark soy sauce
+* Ginger slices
+* Garlic cloves
+* Cooking wine
+* Green onion
+* Five-spice powder
+* Salt
+
+## Measurements
+
+Per serving:
+
+* Pork belly 300 g
+* White sugar 100 g
+* Cooking oil 200 g
+* Light soy sauce 10 ml
+* Oyster sauce 5 ml
+* Dark soy sauce 5 ml
+* Ginger slices 2 pieces
+* Garlic cloves 3 cloves
+* Cooking wine 100 ml
+* Green onion 1 stalk
+* Five-spice powder 10 g
+* Salt 10 g
+
+## Instructions
+
+* Cut the pork belly into chunks, each about 2-3 cm in size.
+* Add 150 ml of cooking oil to a pan, add the pork belly, and pan-fry for 2 minutes. Then add salt, stir-fry the pork belly for another 2 minutes, and remove from the pan.
+* Add 50 ml of cooking oil to the pan, add the white sugar, and stir-fry until it turns coffee-colored.
+* Add the pork belly back in, stir-fry for 30 seconds, then add ginger slices and garlic cloves, and stir-fry for another 30 seconds.
+* Add cooking wine, five-spice powder, and green onion. Add water to cover the pork belly, cover the pot, and simmer for 10 minutes.
+* Add light soy sauce, dark soy sauce, and oyster sauce, and simmer on medium heat for 20 minutes.
+* Uncover, increase heat to high to reduce the sauce, and serve.
+
+![Example Finished Dish](./1.jpeg)
+![Example Finished Dish](./2.jpeg)
+
+## Additional Notes
+
+* The green onion should be used whole; do not chop it.
+* The purpose of adding salt in step 2 is to lock in the pork belly's fat.
+* During the preparation process, some pork belly was parboiled and then processed along with the unparboiled portion. It was found that the unparboiled pork belly had a firmer, bouncier texture.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/意式烤鸡.md

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+# How to Make Italian-Style Roasted Chicken
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Chicken leg meat
+- Salt
+- Black pepper
+- Olive oil
+- Garlic
+- Lemon juice
+- Parsley
+
+## Calculations
+
+- Chicken leg meat: 1–2 pieces per person
+- Salt: 2 g per person
+- Black pepper: 0.5 g per person
+- Olive oil: 5 ml per person
+- Garlic: 1 clove per person
+- Lemon juice: 5 ml per person
+- Parsley: 1 sprig per person
+
+Use the above information to calculate the required proportions of raw materials for your plan.
+
+## Instructions
+
+### Preparing the Chicken
+
+- Coat the chicken leg meat with salt, black pepper, olive oil, and minced garlic.
+- Place in an oven preheated to 180°C and roast for 30–40 minutes, or until fully cooked.
+
+### Preparing the Garnishes
+
+- Finely chop the parsley and set aside.
+- Squeeze the lemon to extract the juice and set aside.
+
+### Roasting
+
+- Remove the roasted chicken from the oven and drizzle with lemon juice.
+- Sprinkle with chopped parsley and serve.
+
+## Additional Notes
+
+- You can drizzle honey or other barbecue sauces over the chicken while roasting to enhance the flavor.
+- Preheat the oven to 180°C. Roasting time depends on the size and thickness of the chicken; ensure the chicken is fully cooked.
+- Chicken must be fully cooked before eating. Consuming undercooked chicken may lead to food poisoning and bacterial infections, such as Salmonella and Shigella.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md

@@ -0,0 +1,45 @@
+# How to Make Xinjiang Big Plate Chicken
+
+![Big Plate Chicken](./大盘鸡.jpeg)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Sichuan peppercorns, bay leaves, star anise, dried long peppers, garlic, green onions
+- Cooking oil, salt, light soy sauce, oyster sauce, cooking wine (beer can be used as a substitute), white sugar
+- Chicken (thigh meat is best), potatoes, green peppers, and sweet peppers (optional, added for color)
+
+## Calculations
+
+Serves 2
+
+- Chicken from two drumsticks (approximately 1kg)
+- 2 medium-sized potatoes: 750g
+- 100g green onions
+- 1 green pepper and 1 sweet pepper, 50g each
+- 20g white sugar
+- 5 dried long peppers
+- 4 cloves of garlic
+- 50g cooking oil
+
+## Instructions
+
+- Cut the meat into chunks, soak in water with salt for 5 minutes to remove blood and fishy odor, then drain well.
+- Wash the green onions, garlic, peppers, and potatoes; peel the potatoes.
+- Cut the white parts of the green onions into 4cm long segments; cut the green peppers and long peppers into chunks.
+- Cut the potatoes into rolling-cut chunks (cut, then roll the potato, repeat) until each piece is about 4cm x 4cm.
+- Make caramelized sugar: Add oil to the pan, then add white sugar. Stir continuously with a spatula until the sugar melts and turns golden brown. Add the drained chicken pieces to stir-fry and coat them with the caramel.
+- Add Sichuan peppercorns, bay leaves, star anise, and dried long peppers; stir-fry.
+- Add 5g salt, 7ml light soy sauce, 10g oyster sauce, and 100g cooking wine. Pour in 1 liter of water. Cooking wine can be replaced with beer.
+- Bring to a boil over medium heat, then reduce to low-medium heat and simmer slowly to infuse flavors.
+- When the liquid reduces to just above the chicken, place the potatoes on top of the chicken. Do not stir the potatoes; just cover them on top to prevent sticking. Continue to simmer with the lid on. After a while, add the green onions, green peppers, and sweet peppers, and continue simmering.
+- When the sauce has reduced sufficiently, flip the ingredients to coat the potatoes with the sauce. Turn off the heat and serve.
+
+**Note: This dish is great with noodles. Buy thick noodle dough, flatten it, and hand-pull it into wide noodles. It must be wide noodles. After cooking, you can add them to the Big Plate Chicken and mix with the sauce for an excellent flavor!**
+
+![Big Plate Chicken with Wide Noodles](./大盘鸡皮带面.jpeg)
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.md

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+# Boneless Chicken Feet Recipe
+
+![Finished Boneless Chicken Feet](./无骨鸡爪.jpg)
+**The color in the picture is relatively light because my family prefers less soy sauce.**
+
+This is a simple-to-make but physically demanding and patience-testing recipe for boneless chicken feet. It is sour, spicy, and appetizing, with a chewy and refreshing texture. For a first-time attempt, the total time required is 8 hours and 15 minutes.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Chicken feet
+- Ginger
+- Cooking wine (Liaojiu)
+- Green onion (Scallion)
+- Garlic
+- Millet pepper (Xiaomila)
+- Onion
+- Light soy sauce
+- Oyster sauce
+- Black vinegar (Chencu/Vinegar is recommended)
+- White sugar
+- Salt
+- Sichuan pepper oil
+- Cilantro (Coriander)
+- Lemon
+
+## Quantities
+
+This amount is sufficient for 2-3 people.
+
+- Chicken feet: 1kg
+- Ginger: 4 slices
+- Cooking wine: 65g
+- Green onion: 3 segments (5cm per segment)
+- Garlic: 10 cloves
+- Millet pepper: 4 for mild heat, 6 for medium heat, 12 for hot heat (Hot heat is recommended)
+- Onion: Half an onion
+- Light soy sauce: 75g = 15g * 5
+- Oyster sauce: 30g = 15g * 2
+- Black vinegar (Chencu/Vinegar is recommended): 50g
+- White sugar: 10g
+- Salt: 3g
+- Sichuan pepper oil: 10ml
+- Cilantro: 3 stalks
+- Lemon: 2 pieces (adjust acidity based on 1 piece as the unit)
+
+## Instructions
+
+### Preparing the Chicken Feet
+
+- Use scissors or a knife to cut off all the nails on the chicken feet, **including the flesh and bone under the nail, ensuring no nail remains**.
+- Wash them thoroughly with water and set aside.
+- Place the `chicken feet` into a large pot to remove the gamey odor.
+- Add the `green onion`, `cooking wine`, and `ginger`.
+- Add water to cover the `chicken feet`.
+- Bring to a boil over high heat. **Skim off the foam that rises to the surface during boiling.**
+- Once the water reaches **100 degrees Celsius and boils vigorously**, let it cook for 10 minutes.
+- Turn off the heat, remove the chicken feet, drain the water, wash them again, and place them in a bowl.
+
+### Deboning
+
+This step can be skipped. This step takes approximately 2 hours.
+
+- Place the chicken feet in the **freezer** for 20 minutes.
+- Move them to the refrigerator compartment (not the freezer), then take them out in batches of **10 at a time** to debone.
+- Starting from the tip of the toes (the chicken feet's toes), use a knife to slice open each toe **up to the back of the foot**.
+- Then, use the knife to slice open the back of the foot down the entire "arm" (shank).
+- Bend each toe joint at the knuckles **until you hear a cracking sound**.
+- Holding the tip of the toe, push it inward. Do this for each toe, first pushing it to the middle of the palm and back of the foot.
+- Once the skin of each toe is separated, push from the palm towards the shank until the entire toe is removed.
+- Place the deboned meat in a bowl and set aside.
+
+### Preparing the Marinade
+
+- Cut the `Xiaomila chili` into small, uniform pieces
+- Finely chop the `garlic`, `onion`, and `cilantro`
+- Cut the `lemon` in half and squeeze the lemon juice into the container with the chicken feet
+- Pour all the seasonings into the container with the chicken feet, and add the `Xiaomila chili`, `garlic`, `onion`, and `cilantro`
+- Mix everything thoroughly
+- Refrigerate for one night (6 hours)
+- Once mixed, add everything to the prepared chicken feet
+
+## Additional Information
+
+- During preparation, keep an eye on the boiling water level. If the water drops below 3/4 of the ingredients, add hot water to cover them.
+- Chicken feet deboning tutorial: [bili_89324373958](https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/杀猪菜.md

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+# How to Make Shazhu Cai (Pig-Killing Dish)
+
+Shazhu Cai Recipe (Meat Dish)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Blood sausage
+- Pickled cabbage (Suancai)
+- Pork ribs
+- Cooking wine (Liaojiu)
+- Chili peppers
+- Bay leaves
+- Star anise
+- Green onion knots
+- Sesame oil
+- Rapeseed oil
+- Garlic
+
+## Yield
+
+This dish serves 2-3 people. The ingredients required per serving are:
+
+- Blood sausage: 200g
+- Pickled cabbage (Suancai): 500g
+- Pork ribs: 400g
+- Cooking wine (Liaojiu): 10g
+- Garlic cloves: 5
+- Ginger powder: 5g
+- Dried chili peppers: 5
+- Bay leaves: 2
+- Star anise: 1
+- Green onion knots: 1
+- Sesame oil: 10g
+- Rapeseed oil: 10g
+- Salt: 5g
+- Dipping sauce: 5g chili oil, 10g light soy sauce, 5g minced garlic, 2g sesame oil.
+
+## Instructions
+
+- Poke small holes all over the blood sausage with a toothpick. Place it in water and simmer on low heat for 10 minutes. Do not let the water boil; maintain the temperature around 80°C (176°F), otherwise, the blood sausage is likely to burst.
+- Cut the cooked blood sausage into pieces and set aside.
+- Blanch the pork ribs in water with cooking wine (Liaojiu), drain the water, and set aside.
+- Heat rapeseed oil in a pan. Add garlic cloves, dried chili peppers, and ginger powder, and stir-fry until fragrant.
+- Add the pork ribs and stir-fry until the surface turns golden brown.
+- Wash the pickled cabbage (Suancai) and squeeze out excess water. Add it to the pot, drizzle with sesame oil, and stir-fry. The sesame oil helps reduce the sourness and enhances the aroma. Stir-fry over high heat for 2 minutes.
+- Add 600ml of hot water.
+- Transfer the mixture to an electric pressure cooker. Add bay leaves, star anise, green onion knots, and salt.
+- Cook on the "Rich Flavor" mode for 40 minutes.
+- After cooking, release the pressure and open the lid. Add the blood sausage and goji berries. Cover and let it sit for 2 minutes. The blood sausage is already cooked and does not need further heating.
+- Transfer to a serving bowl. Prepare the dipping sauce as described above, and enjoy.
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md

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+# Recipe for Braised Lamb with Yuba
+
+Braised Lamb with Yuba is a dish suitable for all ages, perfect for warming the stomach in winter. This dish is rich but not greasy, and pairs exceptionally well with rice. Beginners typically need about 2.5 hours to complete it.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Lamb belly
+- Yuba (dried bean curd sheets)
+- Chu Hou paste
+- Fermented bean curd (white)
+- Fermented bean curd (red)
+- Dark soy sauce
+- Cooking wine
+- Oyster sauce
+- Water
+- Rock sugar
+- Scallion segments
+- Ginger slices
+- Shiitake mushrooms
+- Onion or shallots
+- Garlic cloves
+- Bay leaves
+- Star anise
+- Cinnamon bark
+- Optional side dishes such as water chestnuts, potatoes, or radishes can be added according to personal preference
+
+## Quantities (Per Serving)
+
+- Lamb belly: 500g
+- Fried yuba: 30g-50g
+- Chu Hou paste: 30g
+- White fermented bean curd: 40g
+- Red fermented bean curd: 35g
+- Dark soy sauce: 5ml
+- Chili oil: 5ml
+- Water: 500ml
+- Rock sugar: 20g
+- Granulated sugar: 10g
+- Scallions: 5 stalks
+- Ginger slices: 6-8 slices
+- Shiitake mushrooms: 7-8 pieces
+- Onion: 1 piece or shallots: 4-5 pieces
+- Garlic cloves: 7-8 cloves
+- Bay leaf: 1 piece
+- Star anise: 4-5 pieces
+- Cinnamon bark: 10g
+
+## Instructions
+
+- **Preparation**: Soak the shiitake mushrooms in advance for 2-3 hours until soft. Soak the yuba in advance for 30 minutes until soft.
+- **Prepare Sauce 1**: Mix red fermented bean curd, Chu Hou paste, 20g of white fermented bean curd, and dark soy sauce in a small bowl until well combined.
+- **Prepare Sauce 2**: Mix 20g of white fermented bean curd, granulated sugar, and chili oil in a small bowl until well combined.
+- Remove the stems from the soaked shiitake mushrooms.
+- Cut the soaked yuba into 5cm segments and squeeze out excess water.
+- Peel and julienne the onion. Shallots can be used as a substitute for a better flavor.
+- Cut the scallions into approximately 5cm segments.
+- Place the lamb belly in a pot with cold water. Add 2-3 slices of ginger and cold water. Bring to a boil over high heat, then turn off the heat.
+- Remove the lamb belly and place it in a bowl of cold water to cool down, which helps make it more chewy.
+- Heat the pot with cold oil. Add 4-5 slices of ginger, onion/shallots, scallion whites, and 7-8 garlic cloves to sauté until fragrant.
+- Add the cooled lamb belly and stir with chopsticks for about 2-5 minutes until it turns golden brown.
+- Add the prepared Sauce 1 and stir-fry for about 2 minutes until the color is even.
+- Pour in water until it just covers the ingredients.
+- Add the shiitake mushrooms, rock sugar, bay leaves, star anise, and cinnamon bark.
+- Cover and simmer on low heat for 90 minutes.
+- Uncover, add the yuba, cover again, and cook on medium heat for 20 minutes.
+- Uncover, add Sauce 2, and stir well.
+- Turn off the heat. Before serving, add scallion greens or cilantro.
+
+## Additional Content
+
+- This dish belongs to Cantonese cuisine, and the authentic recipe typically includes water chestnuts. Considering that tastes vary, you can substitute them with other ingredients such as potatoes or radishes according to personal preference.
+- Reference: [Lamb Stew with Bean Curd Sheet [by 點Cook Guide]](https://www.youtube.com/watch?v=ThVDpVoToDQ)
+
+If you encounter any issues or have suggestions for improving the process outlined in this guide, please open an Issue or submit a Pull request.

en/dishes/meat_dish/柱候牛腩/柱候牛腩.md

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+# How to Make Chu Hou Beef Brisket
+
+![Finished Chu Hou Beef Brisket](./柱候牛腩.jpeg)
+![Chu Hou Beef Brisket with Rice](./柱候牛腩配米饭.jpeg)
+
+A Cantonese dish known for its savory aroma, appetizing color, nourishing qualities, and excellent texture that leaves one craving more. It takes only 1 hour in a pressure cooker, otherwise, it needs to be stewed for 3 hours.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Stewing pot, Pressure cooker (optional, but highly recommended!)
+- Beef brisket (Keng Nan cut, which includes tendons, is preferred)
+  ![Beef Brisket Cut](./牛腩部位.jpeg)
+- Chu Hou paste (core sauce), Pixian doubanjiang (broad bean paste), Nanru (fermented bean curd), Char Siu sauce (optional), Oyster sauce, Dark soy sauce, Light soy sauce
+- Huadiao wine, Baijiu (Chinese white liquor)
+- Bay leaves, Sichuan peppercorns, Star anise, Dried chili peppers, Cloves, Licorice root, Dried chili peppers, Millet peppers (optional), Ginger, Garlic
+
+## Measurements
+
+The following quantities are for two servings:
+
+- Beef brisket: 500-600g
+- Ginger: 30g
+- Garlic: half a head
+- Millet peppers: 1 (adjust quantity according to taste)
+- Bay leaves: 2 leaves
+- Sichuan peppercorns: 0.5g
+- Star anise: 2 pieces
+- Dried chili peppers: 3 (adjust quantity according to taste)
+- Cloves: 3 pieces
+- Licorice root: 2 slices
+- Nanru (fermented bean curd): 2 blocks
+- Pixian doubanjiang (broad bean paste): 15g
+- Rock sugar: 10g
+- Huadiao wine: 10g
+- Baijiu (Chinese white liquor): 20g
+- Chu Hou paste: 50g
+- Oyster sauce: 20g
+- Dark soy sauce: 5g
+- Light soy sauce: 60g
+- Char Siu sauce: 20g
+
+## Instructions
+
+- Prepare the auxiliary ingredients first:
+
+  - Bowl 1: Cut ginger into 1.5cm x 1.5cm cubes, peel half a head of garlic, and if using millet peppers, cut them into 1cm segments.
+    ![Bowl 1](./碗1.jpeg)
+  - Bowl 2: Add 2 bay leaves, 0.5g Sichuan peppercorns, 2 star anise, 3 dried chili peppers, 3 cloves, and 2 slices of licorice root.
+    ![Bowl 2](./碗2.jpeg)
+  - Bowl 3: Add 2 blocks of Nanru (fermented bean curd).
+    ![Bowl 3](./碗3.jpeg)
+  - Bowl 4: Add 15g Pixian doubanjiang (broad bean paste).
+    ![Bowl 4](./碗4.jpeg)
+  - Bowl 5: Add 10g rock sugar.
+    ![Bowl 5](./碗5.jpeg)
+  - Bowl 6: Pour in 10g Huadiao wine and 10g Baijiu (Chinese white liquor).
+    ![Bowl 6](./碗6.jpeg)
+  - Bowl 7: Add 50g Chu Hou paste, 20g oyster sauce, 20g Char Siu sauce, 5g dark soy sauce, and 60g light soy sauce.
+    ![Bowl 7](./碗7.jpeg)
+
+- Do not slice the beef; place it directly into a pot of cold water, bring to a boil over high heat, and remove the beef when the water boils.
+  ![Blanching Beef Brisket](./牛腩焯水.jpeg)
+- After rinsing off impurities from the surface of the beef, cut it into 4cm x 4cm x 4cm cubes. Drain the water and set aside in a bowl.
+  ![Cutting Beef Brisket](./牛腩切块.jpeg)
+- Heat oil in a wok over high heat. Add the contents of Bowl 1 (ginger, garlic, millet chili) and stir-fry until fragrant.
+- Reduce heat to medium-low. Add the contents of Bowl 2 (spices), stir-fry evenly for about 30 seconds.
+- Reduce heat to medium-low. Add the contents of Bowl 3 (fermented bean curd), and use a spatula to crush the fermented bean curd.
+- Reduce heat to medium-low. Add the contents of Bowl 4 (doubanjiang/fermented broad bean paste), stir-fry evenly for about 30 seconds.
+- Reduce heat to medium-low. Add the contents of Bowl 5 (rock sugar), stir-fry until the sugar melts.
+- Reduce heat to medium-low. Add the beef brisket and stir-fry until the beef is evenly coated with color.
+- Increase heat to high. Pour the contents of Bowl 6 (cooking wine) along the side of the wok. Stir-fry quickly until the surface of the beef is slightly browned and caramelized.
+- Pour in the contents of Bowl 7 (sauce mixture). Stir-fry quickly, watching the liquid at the bottom. Continue stir-frying until small bubbles constantly appear and the sauce thickens slightly.
+  ![Beef Brisket Ready for Braising](./牛腩此时可开始炖煮.jpeg)
+- Transfer all ingredients from the wok into a separate braising pot or pressure cooker. Add enough water to submerge the ingredients.
+  ![Beef Brisket in Pot](./牛腩入锅.jpeg)
+- Choose the braising time based on the pot used:
+
+  - a. Regular braising pot: Simmer on low heat for 3 hours.
+  - b. Pressure cooker: Cook under pressure for 40 minutes.
+
+- After the time is up, open the lid and adjust the seasoning. If it needs more saltiness, add salt or light soy sauce (add in small amounts, tasting continuously until the desired flavor is achieved). If it needs more sweetness, add sugar similarly.
+- Once seasoned, remove the beef brisket from the pot.
+- If you wish to include radish or potatoes, peel them and slice them into 2cm thick pieces. Add them to the pot and cook for 10-15 minutes (or until you reach your preferred texture). If using a pressure cooker, cook under pressure for 5 minutes.
+  ![Slicing Potatoes](./土豆切片.jpeg)
+- Remove the radish/potatoes and beef brisket from the pot and place them together.
+- Strain the sauce and pour it into a serving bowl.
+  ![Straining Sauce](./过滤汤汁.jpeg)
+
+## Additional Notes
+
+- Reference: [Zhuhou Beef Brisket + Maogen, Water Chestnut, and Sugar Cane Water Tutorial](https://www.bilibili.com/video/BV12C4y1W7ox)
+- Please exercise caution when operating a pressure cooker!
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/梅菜扣肉/梅菜扣肉.md

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+# How to Make Mei Cai Kou Rou
+
+Mei Cai Kou Rou is elegantly presented, with a rich, glossy reddish-brown color and a thick, savory sauce. The pork is tender and flavorful, without being greasy.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Pork belly
+* Preserved mustard greens (Mei Cai)
+* Five-spice powder
+* Cooking oil
+* White sugar
+* Dark soy sauce
+* Light soy sauce
+* Millet peppers
+* Minced garlic
+* Table salt
+* Chicken bouillon powder
+
+## Measurements
+
+Per serving:
+
+* Pork belly: 200 g
+* Preserved mustard greens: 30 g
+* Five-spice powder: 2 g
+* Cooking oil: 300 ml
+* White sugar: 5 g
+* Dark soy sauce: 30 ml
+* Light soy sauce: 20 ml
+* Millet pepper: 1
+* Minced garlic: 10 g
+* Table salt: 2 g
+* Chicken bouillon powder: 2 g
+
+## Instructions
+
+* Soak the preserved mustard greens in clean water for 1 hour.
+* Heat 50 ml of cooking oil in a pan. Place the whole pork belly skin-side down into the pan for 1 minute, then remove it. [Optional]
+* Add boiling water to the pan, place the pork belly inside, and boil on high heat for 20 minutes (until a chopstick can easily pierce the meat). Remove the pork belly.
+* Evenly coat the surface of the pork belly with dark soy sauce, five-spice powder, and white sugar. Let it marinate for 15 minutes.
+* Heat oil in a pan, add the pork belly, and deep-fry over medium heat until both sides are golden brown (3-5 minutes).
+* Heat oil in a clean pan, add the preserved mustard greens, followed by millet peppers, minced garlic, chicken bouillon powder, and table salt. Stir-fry until the moisture in the greens has evaporated.
+* Slice the pork belly (0.5-1 cm thick), place it in a large bowl, and sprinkle the dried mustard greens on top.
+* Steam over medium heat for 45 minutes.
+* Place a plate upside down over the large bowl containing the pork belly, and invert the bowl to transfer the pork belly onto the plate.
+
+![Example dish result](./1.jpeg)
+![Example dish result](./2.jpeg)
+![Example dish result](./3.jpeg)
+![Example dish result](./4.jpeg)
+
+## Additional Notes
+
+* I discovered that crispy-skinned pork belly is incredibly delicious during the preparation process!
+* If you prefer less sweetness, you can omit the white sugar without affecting the main process.
+* The duration of the second-to-last step can be adjusted according to personal preference.
+* Stir-frying the dried mustard greens until dry helps them absorb oil later on (my guess).
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/椒盐排条.md

@@ -0,0 +1,52 @@
+# How to Make Salt and Pepper Pork Strips
+
+Salt and pepper pork strips are a classic Shanghai-style dish, savory and aromatic, and easy to prepare.
+
+Estimated cooking difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork chops (loin chops)
+- Eggs
+- Salt
+- Salt and pepper seasoning
+- Scallion-ginger water
+- All-purpose flour
+- Starch (cornstarch)
+- Custard powder (adds color and aroma; optional)
+- Water
+- Oil
+
+## Quantities
+
+Determine how many servings you want to make before starting. One batch serves 1–2 people.
+
+- Pork chops: 4 pieces (approx. 360 g)
+- Egg: 1 piece (50 g)
+- Salt: 1 g
+- Salt and pepper seasoning: 10 g
+- Scallion-ginger water: 100 ml
+- All-purpose flour: 80 g
+- Starch: 80 g
+- Custard powder: 2–3 g (adds color and aroma; optional)
+- Water: 10 g
+- Oil: 10 g
+
+## Instructions
+
+- Wash the pork chops, remove the bone, pound them flat with the side of a cleaver, slice into thick pieces, and then cut into thick strips.
+- Add the salt and pepper seasoning and mix well. Once the meat releases some gelatin, add the scallion-ginger water in batches. Marinate in the refrigerator for 20 minutes.
+- Prepare the batter. Mix 80 g of all-purpose flour, 20 g of starch (reserve the remaining 60 g for coating), 2–3 g of custard powder, and 1 g of salt.
+- Crack in one egg and stir. Gradually add 100 g of water, followed by 10 g of oil, stirring continuously until the batter is smooth and slightly thick.
+- Take out the reserved 60 g of starch. Coat the pork strips first in the dry starch, then dip them into the batter.
+- Heat oil in a pan or wok until it can fully submerge the meat. Heat to approximately 150°C–160°C. Fry the strips until lightly golden, then remove. If the strips stick together initially, do not disturb them. Once they hold their shape, use chopsticks to separate them.
+- When the oil temperature rises back to 150°C–160°C, fry the strips again until golden brown, then remove.
+- Sprinkle with salt and pepper seasoning, toss to coat evenly, and serve.
+
+## Additional Notes
+
+- You can use breadcrumbs instead of batter, but the texture will be significantly different.
+- This batter can also be used for frying chicken legs, fish, etc.
+- Reference: [How to Make Salt and Pepper Pork Strips](https://www.bilibili.com/video/BV14s4y1c76H)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/水煮牛肉/水煮牛肉.md

@@ -0,0 +1,93 @@
+# How to Make Boiled Beef in Chili Sauce
+
+![shuizhuniurou](./sznr1.jpg)
+
+Spicy and Fragrant
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Beef
+- Bean Sprouts
+- Eggs
+- Cilantro
+- Doubanjiang (Fermented Broad Bean Paste)
+- Cooking Wine
+- Starch
+- Dried Chili Powder
+- Ginger
+- Garlic
+- Red Chili Peppers
+- Oyster Sauce
+
+## Calculation
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.
+
+For one serving:
+
+- Beef: 300g
+- Bean Sprouts: 100g
+- Eggs: 1
+- Cilantro: 5 sprigs
+- Doubanjiang: 10g
+- Cooking Wine: 10ml
+- Starch: 15g
+- Dried Chili Powder: 5g
+- Ginger: 20g
+- Garlic: 3 cloves
+- Red Chili Peppers: 1
+- Oyster Sauce: 8g
+
+## Instructions
+
+- Wash the beef and slice it.
+
+![shuizhuniurou](./sznr2.jpg)
+
+- Add 15g of shredded ginger, 1 egg, 15g of starch, 8g of oyster sauce, and 10ml of cooking wine. Mix well and marinate for 15 minutes.
+
+![shuizhuniurou](./sznr3.jpg)
+
+- Wash the cilantro and prepare it.
+
+![shuizhuniurou](./sznr4.jpg)
+
+- Heat oil in a wok, add the doubanjiang, 5g of shredded ginger, and garlic slices.
+
+![shuizhuniurou](./sznr5.jpg)
+
+- Pour in boiling water and cook until a red broth forms.
+
+![shuizhuniurou](./sznr6.jpg)
+
+- Wash the bean sprouts and remove the roots, then blanch them in boiling water until cooked.
+
+![shuizhuniurou](./sznr7.jpg)
+
+- Line the bottom of a bowl with the blanched bean sprouts.
+
+![shuizhuniurou](./sznr8.jpg)
+
+- Place the beef slices one by one into the red broth. Once cooked, remove them.
+
+![shuizhuniurou](./sznr9.jpg)
+
+- Arrange the cooked beef over the bean sprouts and sprinkle with cilantro stems.
+
+![shuizhuniurou](./sznr10.jpg)
+
+- Sprinkle with cilantro leaves, chili powder, and chili rings.
+
+![shuizhuniurou](./sznr11.jpg)
+
+- Heat oil in a separate pan until hot, then pour the hot oil over the dish to finish.
+
+![shuizhuniurou](./sznr12.jpg)
+
+## Additional Content
+
+- Reference: [Detailed Steps for Boiled Beef in Chili Sauce](https://www.zhms.cn/recipe/blrqm.html?source=2)
+
+If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/水煮肉片.md

@@ -0,0 +1,85 @@
+# How to Make Shuizhu Roupian (Sichuan Boiled Pork Slices)
+
+Shuizhu Roupian is spicy, numbing, fresh, and aromatic, making it a perfect dish for rice lovers. However, the preparation can be slightly complicated. The main challenge lies in achieving the tender texture of the meat; beginners typically need 1-2 hours to complete it. For rice enthusiasts, the effort is totally worth it~
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Pork tenderloin
+- Table salt
+- White pepper powder
+- Light soy sauce
+- Cooking wine
+- Egg white
+- Potato starch
+- Vegetable oil
+- Bean sprouts
+- Pak choi (Bok choy)
+- Celery
+- Scallions (Green onions)
+- Garlic
+- Ginger
+- Pickled red chili peppers
+- Green Sichuan peppercorns
+- Dried red chilies
+- Doubanjiang (Spicy broad bean paste)
+- Chicken bouillon powder
+- Granulated sugar
+- Spring onions
+- Rapeseed oil
+
+## Quantities
+
+- Pork tenderloin: 300g
+- Spring onions: 2 stalks
+- Ginger: 10g
+- Garlic: 20g
+- Pickled red chili peppers: 20g (Adjust from 0-40g based on spice preference)
+- Scallions (Green onions): 2 stalks
+- Celery: 3 stalks
+- Doubanjiang: 5ml
+- Chicken bouillon powder: 1.5g
+- Light soy sauce: 5g
+- Table salt: 5g
+- White pepper powder: 2g
+- Cooking wine: 3g
+- Egg white: 1
+- Potato starch: 7g
+- Vegetable oil: 280g (Adjust as needed; add 100g more if you prefer a richer, oilier dish)
+- Rapeseed oil: 200g (Adjust as needed; add 100g more if you prefer a richer, oilier dish)
+- Mung bean sprouts: 100g
+- Pak choi (Bok choy): 1 stalk
+- Granulated sugar: 1g
+- Dried millet chilies: 20g (Adjust from 0-40g based on spice preference)
+- Green Sichuan peppercorns: 5g (Adjust as needed; add 5g more if you prefer a stronger numbing sensation)
+
+## Instructions
+
+- Cut the tenderloin into small chunks, then slice them into 2 mm thin slices (adjust according to personal preference). Place in a bowl, add clean water, and rinse twice to remove blood and impurities. Remove, squeeze out excess water, and set aside.
+- In a bowl, add 1.5g of table salt, 1g of pepper, 5g of light soy sauce, and 3g of cooking wine. Stir in one direction for 2 minutes to allow the flavors to absorb.
+- In another bowl, add one egg white and 7g of potato starch. Mix evenly in one direction, then pour over the meat.
+  - Stir again in one direction to form a lubricating film on the meat surface, which makes the meat more tender.
+  - Finally, add 30g of vegetable oil and stir gently to prevent the meat slices from sticking together.
+- Prepare 100g of mung bean sprouts, 1 stalk of fengwei (cut into small strips), 3 stalks of celery (cut into small sections), and 2 stalks of garlic sprouts (smashed and cut into small sections).
+- Mince 20g of garlic, mince a small piece of ginger, and mince 20g of pickled red peppers.
+- Take 15g of millet chili dried peppers and 3g of green Sichuan peppercorns. Heat oil in a pan to coat it, then pour out the excess oil once it is slightly hot, leaving 50g of base oil. Add the dried peppers and peppercorns, stir-fry over low heat until fragrant (do not burn; they should turn black), then remove and chop finely on a cutting board.
+- Heat a wok, add 100g of vegetable oil, and heat to 60% heat. Add 2g of green Sichuan peppercorns and dried peppers to stir-fry until fragrant. Add the side dishes, 1g of table salt, and stir-fry until just cooked. Remove and place in a bowl as a base.
+- Clean the wok, add 150g of vegetable oil, and heat to 60% heat. Add the prepared minced ginger, garlic, and pickled red peppers, stir-fry until fragrant, then add 10g of doubanjiang (broad bean paste). Stir-fry over low heat until the red oil is released.
+- Add 800 ml of water (adjust according to actual needs). Bring to a boil over high heat, then reduce to low heat for seasoning. Add 2.5g of table salt, 1.5g of chicken essence, 1g of white sugar to enhance flavor, 1g of pepper, and 5g of water starch (adjust as needed) to thicken the sauce.
+- Once the sauce boils, reduce heat to low, separate the marinated meat slices, and add them to the pot one by one. Increase heat to medium to cook the meat. Gently push with a spatula to prevent sticking. Once the sauce boils and the meat is cooked, remove and place on top of the base vegetables in the bowl. Pour the original sauce over (do not overfill the dish).
+- Evenly sprinkle the chopped chili sauce, minced garlic, and chopped green onions over the dish.
+- Clean the wok, add 200g of rapeseed oil, and heat to 70% heat. Pour the hot oil evenly over the meat slices in the bowl in one go (be careful with safety). The dish is now ready.
+
+## Additional Notes
+
+- Choose base vegetables according to your taste (e.g., mushrooms, napa cabbage, Indian lettuce).
+- If making the chopped chili sauce is too troublesome, you can substitute with dried chili segments and green Sichuan peppercorns.
+- Pay special attention to marinating the meat (stir in one direction, ensure blood is removed cleanly) to ensure tenderness (mix egg white and starch thoroughly).
+- Shuizhu Beef can also be prepared using this method.
+
+### References
+
+- [Food Writer Wang Gang](https://www.bilibili.com/video/BV1ys411u7Z4)
+
+If you encounter any issues or identify areas for improvement in the workflow outlined in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/洋葱炒猪肉.md

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+# How to Make Stir-Fried Pork with Onions
+
+Salty with a hint of sweetness, easy to prepare, and so delicious you might just eat an extra bowl of rice. It takes only about 15 minutes to complete.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Onion
+- Pork slices
+- Ketchup
+- Sesame oil
+
+## Measurements
+
+Per serving:
+
+Ingredients
+
+- 1 Onion (the star ingredient; feel free to add half to one more onion if you love onions)
+- Pork (250g)
+- Garlic (3 cloves)
+
+Seasonings
+
+- Cooking oil (15ml)
+- Black pepper (1.25g)
+- Soy sauce (30ml)
+- Sugar (15g)
+- Sesame oil (5ml)
+- Ketchup (15ml)
+- Cooking wine (15ml)
+
+Note: Consider purchasing [teaspoons and tablespoons](https://www.sohu.com/a/127293243_570657) for precise measurement.
+
+## Instructions
+
+- Slice the onion, crush the pork and garlic, and mix the seasonings in advance.
+- Pour 1 tablespoon of cooking oil into a wok (wait 10 seconds for the oil to heat up), then add the pork.
+- Stir-fry until the pork changes color, then add the garlic and stir-fry until fragrant. Remove and set aside.
+- In the same wok, stir-fry the onion for 3–4 minutes, then add the seasonings and mix well.
+- Add the reserved pork back into the wok and stir-fry until cooked through.
+- Continue stir-frying for another 1–2 minutes after the pork is cooked, then serve.
+
+## Additional Notes
+
+- You can choose pork shoulder slices or pre-cut pork strips based on your preference.
+
+### References
+
+- [iCook](https://icook.tw/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md

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+# How to Make Steamed Mandarin Fish
+
+![Finished Steamed Mandarin Fish](./清蒸鳜鱼成品图.jpg)
+
+The Mandarin fish can be called the king of freshwater fish. It has a delicious taste. As the saying goes, high-end ingredients only need the simplest cooking methods. Steaming best brings out the freshness of the Mandarin fish.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Mandarin fish
+- Green onion (large)
+- Scallion (small)
+- Light soy sauce
+- Red chili pepper
+- Ginger slices
+- Cooking oil
+
+## Calculation
+
+Per serving (serves about 2):
+
+- Mandarin fish 500g
+- Green onion (large) 1 segment
+- Scallion (small) 2 stalks
+- Light soy sauce 30g
+- Red chili pepper 1 piece
+- Ginger slices 3 pieces
+- Cooking oil 20ml
+
+## Instructions
+
+1. **Ingredient Preparation**:
+   - Cut the Mandarin fish from the belly, remove the gills and entrails, scrape off the scales, and use a knife to scrape off the slime on the skin (this step can also be handled by a helpful vendor).
+   - Make diagonal cuts on the Mandarin fish, place ginger slices on top. If available, add a bit of lard. Place the fish on a plate with chopsticks underneath to ensure even heating during steaming.
+   - Split the green onion lengthwise, remove the inner core, and keep only the outer two layers.
+   - Split the scallions and set aside.
+   - Remove the seeds and inner flesh of the red chili pepper and set aside.
+   - Arrange the prepared green onion, scallions, and chili pepper together, slice them into thin strips, and soak them in water to set aside.
+
+2. **Cooking Process**:
+   - Add water to the steamer, ensuring there is plenty of water. Once the water is hot, place the Mandarin fish inside, cover with the lid, and steam on high heat for 8-10 minutes. The key to steaming fish is: abundant steam and high heat.
+   - While the fish is steaming, heat another pot of cooking oil until it starts to smoke.
+   - After steaming is complete, discard the water from the steaming process, remove the ginger slices, place the scallion strips on top of the fish, and pour the hot oil over them.
+   - Finally, pour light soy sauce or steamed fish soy sauce over the fish and serve.
+
+## Additional Notes
+
+- **Precautions**:
+  1. The dorsal fin of the Mandarin fish can be sharp and cause injury. Be careful when handling it, and it is best to cut it off with scissors.
+  2. The steaming time should be adjusted according to the size of the fish. The key to steaming fish is having plenty of water, abundant steam, and high heat.
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md

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+# Hunan-Style Home-Cooked Braised Pork
+
+![Hunan-Style Home-Cooked Braised Pork](./湖南家常红烧肉.jpeg)
+
+Hunan-style home-cooked braised pork is soft and glutinous in texture, rich but not greasy.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly with skin
+- Dried millet peppers 🌶 (adjust according to preference)
+- Ginger
+- Light soy sauce
+- Dark soy sauce
+- Bay leaves
+- Cinnamon bark
+- Star anise
+- Rock sugar
+- Cooking wine
+- Salt
+- Rock sugar (for locking in moisture and coloring)
+- Cooking oil
+- Boiling water
+
+## Quantities
+
+This recipe serves 2 people.
+
+- Pork belly: 500g
+- Cooking oil: 10g
+- Bay leaves: 5 pieces
+- Ginger: 3 slices
+- Cinnamon bark: 1 small piece
+- Rock sugar: 6 pieces
+- Cooking wine: 20g
+- Light soy sauce: 5g
+- Dark soy sauce: 2g
+- Salt: 2g
+- Star anise: 3 pieces
+
+## Instructions
+
+* Wash the pork belly with skin and place it in a pot with cold water. Add 2–3 slices of ginger to remove the gamey odor. Bring to a boil, then remove the meat and rinse off the white foam with cold water.
+* Cut the pork belly into 1.5cm x 1.5cm cubes.
+* Heat the pot, add the oil, and stir-fry the rock sugar over low heat until it turns caramel-colored. Add the cut pork belly and stir-fry over medium heat to coat evenly with color.
+* Add the prepared ginger, star anise, cinnamon bark, light soy sauce, dark soy sauce, cooking wine, dried millet peppers, and salt. Stir-fry over low heat for 1 minute, then add boiling water until the meat is submerged.
+* Cover and bring to a boil over medium heat, then reduce to low heat and simmer slowly for 30 minutes. During the simmering process, stir every 10 minutes to prevent sticking.
+* When the sauce has reduced to one-third of its original volume, increase the heat to medium to thicken the sauce before serving.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md

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+# Xiangqi Rice-Coated Duck Recipe
+
+![Xiangqi Rice-Coated Duck](./湘祁米夫鸭.jpg)
+
+A specialty dish from the Liangqi region of Hunan Province, this dish is a staple on family tables during holidays and festivals. The duck meat is coated with rice flour, offering a savory, fragrant taste with a lingering aftertaste that evokes a sense of nostalgia.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Duck (must be fresh and freshly slaughtered)
+- Glutinous rice flour
+- Rice flour
+- Steamed meat powder (Zhenroufen)
+- Fine chili powder (add if you like spicy food)
+- White pepper powder
+- Pork belly (optional)
+- Ginger and garlic
+- Salt
+- Cooking oil
+- Boiling water
+
+## Measurements
+
+Serves 3-4 people normally
+
+- Duck: 1000g
+- Glutinous rice flour: 100g
+- Rice flour: 300g
+- Steamed meat powder: 50g
+- Fine chili powder: 50g
+- White pepper powder: 5g
+- Pork belly: 50g
+- Ginger and garlic: 20g
+- Salt: 10g
+- Cooking oil: 10g
+- Boiling water: 100g
+
+## Instructions
+
+* Combine the glutinous rice flour, rice flour, steamed meat powder, fine chili powder, 5g of salt, and white pepper powder in a bowl and mix well.
+* Ask the vendor to cut the duck into steaming-sized pieces. Slice the ginger, peel the garlic cloves, and slice the pork belly.
+* Heat the wok with cool oil and stir-fry the pork belly until the fat renders out. Add more cooking oil, heat it up, and then add the duck pieces to stir-fry.
+* Stir-fry the duck until the skin turns browned and slightly crispy. Add the ginger, garlic, and remaining salt, and continue stir-frying to release the aromas.
+* Reduce the heat to low, pour in the rice flour mixture, and toss to coat the duck meat evenly. Add boiling water in small amounts multiple times, stirring continuously as you add it.
+* Continue stir-frying until the duck and rice flour mixture becomes moist. Transfer the mixture into a bowl. Place the bowl in a pressure cooker with water and steam for 20-25 minutes.
+* Before serving, garnish with chopped green onions and enjoy.
+
+## Additional Notes
+
+This is a hometown dish.
+The breed of duck does not matter; water ducks were used here, priced at 24.
+Steaming for 20 minutes is sufficient; if using an old duck, steam for over an hour.
+In the first step, rice flour is the primary ingredient, providing the main texture. Glutinous rice flour adds a soft and chewy mouthfeel. Steamed meat powder adds a five-spice aroma. The chili powder and pepper powder contribute a complex, layered fragrance.
+
+Below are important steps for reference:
+
+![step①：准备米粉.jpg](./step①：准备米粉.jpg)
+![step②：煸炒鸭子.jpg](./step②：煸炒鸭子.jpg)
+![step③：米粉裹鸭.jpg](./step③：米粉裹鸭.jpg)
+![step④：高压锅蒸煮.jpg](./step④：高压锅蒸煮.jpg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/澳门湿版免治牛肉饭.md

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+# How to Make Macau Wet-Plate Minced Beef Rice
+
+This is a quick and delicious dish perfect for one person. Tender minced beef coated in egg and rich sauce, mixed with rice, makes every bite savory and tempting.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Minced beef (can be substituted with slightly fattier ground pork)
+- Onion
+- Egg
+- Butter (can be substituted with regular cooking oil)
+- Green onion (optional)
+- Light soy sauce
+- Dark soy sauce
+- Ketchup
+- White sugar
+- Cooking wine
+- Black pepper
+- Cornstarch
+- Rice
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is exactly enough for one person.
+
+Per serving:
+
+- Minced beef 200g
+- Onion half
+- Egg 1 (for making a poached egg or soft-boiled fried egg)
+- Light soy sauce 3 tablespoons (1 tablespoon for marinating, 2 tablespoons for the sauce)
+- Dark soy sauce half tablespoon
+- Ketchup 2 tablespoons
+- White sugar half tablespoon
+- Cooking wine 1 tablespoon
+- Cornstarch 1 tablespoon
+- Water 50ml
+
+## Instructions
+
+- Place 200g of minced beef in a bowl, add 1 tablespoon of light soy sauce, half tablespoon of white sugar, and 2g of black pepper. Mix well and **let it marinate for 10 minutes**.
+- Dice half an onion and set aside.
+- Prepare the sauce: In a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of ketchup, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, half tablespoon of dark soy sauce, and 50ml of water. Mix well and set aside.
+- In a separate pot, prepare a poached egg or a soft-boiled fried egg and set aside.
+- Heat a pan and add 10g of butter. Once the butter melts, add the diced onions and cook over low heat until fragrant.
+- Add the marinated minced beef and stir-fry with the onions until the beef changes color.
+- Pour in the prepared sauce, sprinkle with 2g of black pepper, and continue cooking until the sauce thickens. Then turn off the heat.
+- Pour the cooked minced beef over hot rice and top with the prepared poached egg or soft-boiled fried egg.
+- (Optional) Garnish with 5g of chopped green onions.
+
+## Additional Notes
+
+- If you don't have butter, regular cooking oil works too, but butter adds a unique milky aroma.
+- When eating, break the runny yolk of the soft-boiled egg and mix it with the beef and rice for the best texture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/烤鸡翅.md

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+# How to Make Roasted Chicken Wings
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Chicken mid-joint wings
+- Salt
+- Black pepper powder
+- Soy sauce
+- Cooking wine
+- Oven
+
+## Calculations
+
+- Chicken wings: 3-4 per person
+- Salt: 2 g per person
+- Black pepper powder: 1 g per person
+- Soy sauce: 3 ml per person
+- Cooking wine: 3 ml per person
+
+Using the above conditions, calculate the ratio of raw materials to be used.
+
+## Instructions
+
+### Pre-treatment of Chicken Wings
+
+- Place the chicken wings in a bowl
+- Add salt, black pepper powder, soy sauce, and cooking wine, and marinate for 30-40 minutes
+
+### Roasting Process
+
+- Preheat the oven to 200°C
+- Arrange the marinated chicken wings evenly on a baking sheet
+- Place the baking sheet in the middle rack of the oven and roast for 15-20 minutes
+- Remove the baking sheet, flip the chicken wings, and roast for another 15-20 minutes until fully cooked
+
+## Additional Tips
+
+- You can add honey, soy sauce, ginger and garlic powder, five-spice powder, etc., as seasonings while marinating the chicken wings to enhance the taste and aroma
+- When roasting chicken wings, it is recommended to line the bottom of the baking sheet with aluminum foil to facilitate cleaning the tray
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/煎烤羊排/煎烤羊排.md

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+# Pan-Fried and Roasted Lamb Chops Recipe
+
+Pan-fried and roasted lamb chops are a dish that combines stewing and pan-frying techniques, resulting in a crispy exterior, tender interior, and an aromatic fragrance. This dish serves as a hearty main course for family gatherings and can also be the highlight of a banquet. The stewed lamb becomes tender and flavorful, while the pan-frying step releases the spices, creating a rich and savory taste without being greasy.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Lamb chops
+- Cassia bark (Guipi)
+- Sichuan peppercorns
+- Star anise
+- Angelica dahurica (Baizhi)
+- Bay leaves
+- Salt
+- Cooking wine
+- Chili powder
+- Cumin seeds
+- BBQ seasoning blend
+- Cumin powder
+- White sesame seeds
+- Sugar
+- Pressure cooker
+- Wok / Frying pan
+
+## Quantities
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 3–4 people.
+
+Per serving:
+
+- Lamb chops: 750g (preferably with some fat)
+- Cassia bark: 2g
+- Sichuan peppercorns: 5g
+- Star anise: 1 pod
+- Angelica dahurica: 6g
+- Bay leaves: 5 leaves
+- Salt: 25g (Note: If you plan to drink the stewing broth, omit the salt during the stewing step and add it during the final pan-frying step)
+- Cooking wine: 10ml
+- Chili powder: 5g
+- Cumin seeds: 2g
+- BBQ seasoning blend: 2g
+- Cumin powder: 2g
+- White sesame seeds: 2g
+- Sugar: 1g
+
+## Instructions
+
+- Cut the lamb chops into chunks along the bone structure.
+- Add cold water to a wok and place all lamb chunks in it. Once the water boils, blanch for 2–3 minutes, then remove and set aside.
+- Place the blanched lamb chunks, cassia bark, Sichuan peppercorns, star anise, Angelica dahurica, bay leaves, and cooking wine into a pot (pressure cooker or regular pot).
+- Add drinking water until all ingredients are submerged. If using a pressure cooker, cook for 30 minutes after reaching pressure. If using a regular pot, stew for 80 minutes.
+- Remove the stewed lamb chunks, drain the moisture, and place them in a clean, dry wok or frying pan (free of oil and water).
+- Pan-fry over medium-high heat for 6–7 minutes until the fat renders out and the *surface turns golden and crispy*.
+- Retain the rendered lamb fat in the pan. Add chili powder, cumin seeds, BBQ seasoning blend, cumin powder, and white sesame seeds, stirring evenly.
+- Add sugar and salt (if not added during the stewing step), and stir-fry evenly.
+- Once evenly mixed, turn off the heat and plate the dish.
+
+## Additional Notes
+
+- Sichuan peppercorns and Angelica dahurica are key seasonings for this dish and cannot be omitted.
+- Avoid stewing for too long; if the lamb becomes too soft, it may fall apart during the pan-frying process.
+- Using the fat rendered from the lamb chops to sauté the spices enhances the flavor.
+- Blanching, stewing, and pan-frying will produce a significant amount of lamb fat. Please do not pour it directly down the drain to avoid clogging.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/牛排/牛排.md

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+
+# How to Cook Steak
+
+![Finished Steak](./牛排.jpg)
+
+Steak is a popular Western meat dish, rich in protein, fats, and minerals such as iron and zinc. The cooking process involves controlling the doneness of the steak through flexible techniques (such as pan-searing, grilling, sous-vide, and aging), ranging from rare (pink center) to well-done (fully cooked). High-temperature cooking creates a flavorful crust, and when paired with salt, garlic, butter, and spices, it yields rich flavors. While the basics of cooking steak are simple, mastering it is difficult. This article primarily introduces the simplest method: pan-searing steak, with a total cooking time of 15-30 minutes. The image shows a medium-rare short rib.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Frying pan (cast iron frying pan recommended if available)
+- Aluminum foil (optional)
+- Paper towels (optional)
+- Tablespoon
+- Steak, see [How to Choose Different Types of Steak](https://zhuanlan.zhihu.com/p/72352426)
+- Olive oil (extra virgin olive oil recommended)
+- Butter
+- Salt (large-grain sea salt recommended)
+- Black pepper powder (coarse-grain freshly ground black pepper recommended)
+- Garlic
+- Herbs (optional; rosemary or thyme are recommended; use fresh plant sprigs rather than powdered spices if possible)
+- Pre-made steak sauce (optional)
+- Side dishes (optional, prepare according to preference; asparagus, button mushrooms, cherry tomatoes, and small potatoes are recommended; choose 1-2 types)
+
+## Calculations
+
+Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Steak 450-500g (two steaks)
+- Black pepper powder 2g
+- Salt 5g
+- Garlic 1 clove (approx. 25-30g, actual usage approx. 5-10g)
+- Olive oil 10-15ml
+- Butter 20-25g
+- Button mushrooms 5-10 pieces
+- Small potatoes 5-10 pieces (approx. 20g each)
+- Cherry tomatoes 5-10 pieces (approx. 15g each)
+- Thyme 2g (if using fresh thyme sprigs, take 3-6 sprigs, each approx. 10cm long)
+
+## Instructions
+
+### Preparation
+
+1. Remove the steak from the refrigerator to thaw.
+
+   - If the steak is frozen, transfer it to the refrigerator the night before and let it sit at room temperature for half an hour before cooking.
+   - **Do NOT** thaw the steak **in water or by heating**.
+
+2. Wash the cherry tomatoes, small potatoes, and button mushrooms, cut them in half, and set aside.
+3. Peel the garlic, keep 5-8 larger cloves, and **flatten** them with the back of a knife.
+4. Pre-treatment of the steak
+
+  - For ribeye steaks (see [How to Choose Different Types of Steak](https://zhuanlan.zhihu.com/p/72352426)), use kitchen shears to vertically insert into the connective tissue at the center of the ribeye steak and cut 1-2 times. This is because the "eye" of the ribeye (this connective tissue) contracts severely at high temperatures, causing the steak to deform and preventing even heat distribution.
+  - For sirloin steaks, if you dislike the fat along the edge, you can slowly trim it off with a knife.
+  - Next, wrap the steak in kitchen paper towels to absorb all surface moisture until no visible water stains remain when you lift the steak from the cutting board.
+
+### Cooking
+
+Note: This process is suitable for steaks 2-3cm thick, cooked to medium-rare (5-7). If you prefer a different doneness, consider increasing or decreasing the initial searing time by 20-30%.
+
+1. Turn the stove to high heat (see Appendix for guidance on heat levels), add olive oil to the pan, and heat the pan for 15-30 seconds.
+2. Season the steak. Sprinkle sea salt and black pepper evenly over the entire surface of the steak, then rub and massage them in with your hands to ensure the salt and pepper granules penetrate the meat. Note that the steak **must be placed in the pan immediately after seasoning**; pre-seasoning is not recommended. This is because the salt on the surface draws out moisture from the beef, which affects cooking and diminishes flavor.
+3. Heat the pan until the oil reaches 60-80% heat (see [Tips for Judging Oil Temperature](./../../../tips/advanced/油温判断技巧.md)), then slowly place the steak into the pan, moving from the near side to the far side.
+4. If using potatoes as a side dish, place them in a bowl and heat in the microwave for 10 minutes, or boil in boiling water for 3-5 minutes.
+5. Sear one side for 1.5 minutes (this time is suitable for steaks approximately 2-3cm thick. If your steak is thinner, consider reducing this time to 1 minute. If thicker, consider increasing it to 2-2.5 minutes.)
+6. Flip the steak and sear the other side for another 1.5 minutes.
+  - For sirloin and filet mignon steaks, you need to use chopsticks or a spatula to stand the steak on its side and sear the edge for about 30 seconds.
+
+7. Turn the stove down to medium heat, then **quickly add** butter, garlic, and thyme in order. Use a spatula to push the butter around the pan until it melts completely. Press the garlic under the steak to enhance the flavor.
+8. **Tilt the frying pan** on the stove so that all the oil flows to one side.
+9. Place the herbs and garlic on top of the steak. Use a spoon to scoop up the oil from the pan and continuously baste the steak. Continue this process for 30 seconds, then flip the steak and repeat the basting process for another 30 seconds.
+
+  - You can judge the current doneness by observing the state of the basting oil on the steak. If the oil bubbles when poured over the steak and its color does not turn dark brown, the oil temperature is appropriate.
+  - If your steak was not patted dry, thawed using non-recommended methods, or pre-salted, excessive water will accumulate in the pan, causing the steak to boil instead of sear, thereby losing its flavor.
+  - If there are excessive oil bubbles on the steak surface and the oil turns dark brown, the oil temperature is too high. You should remove the pan from the heat source, wait a moment, and then resume basting.
+
+10. Remove the steak and place it on a cutting board. Wrap it in aluminum foil and let it rest for 5-10 minutes. This process (known as resting) uses the steak's residual heat to continue cooking and lock in moisture.
+11. Add the side dishes (potatoes, tomatoes, mushrooms) to the pan and sauté over medium heat for 5 minutes.
+12. Remove the steak and slice it into strips approximately 1.5 cm wide. At this point, you can observe the doneness of the beef.
+13. Remove the side dishes, plate them, and drizzle with the remaining oil from the pan or steak sauce (optional).
+
+## Additional Content
+
+### Controlling Heat
+
+Searing a steak is an art of controlling heat. Due to space limitations, here we briefly provide some quantitative methods for evaluating heat levels and the terminology related to heat used in this guide. For more details, see [Tips for Judging Oil Temperature](./../../../tips/advanced/油温判断技巧.md).
+
+- For induction cooktops:
+  - High heat: Power 1.8 kW - 2.2 kW.
+  - Medium heat: Power 800 W - 1.4 kW.
+  - Low heat: Power 200 W - 600 W.
+- For gas stoves:
+  - High heat: Rotate the gas valve to 70%-90% of the maximum gas flow rate.
+  - Medium heat: Rotate the gas valve to 40%-60% of the maximum gas flow rate.
+  - Low heat: Rotate the gas valve to 10%-30% of the maximum gas flow rate.
+
+### Regarding Seasoning
+
+Seasoning a steak does not necessarily have to follow the specifications of this guide. Generally, garlic, black pepper, and butter are essential. However, if you do not enjoy the flavors of Lamiaceae plants such as rosemary or thyme, you are free to try other steak seasonings. There are also various barbecue seasoning salts available on the market. The author once discovered a fusion of Chinese and Western techniques: slicing small chili peppers and adding them with garlic slices to olive oil for frying, then drizzling this mixture over the steak as seasoning at the end, which offers a unique flavor.
+
+If you encounter any issues or have suggestions for improvement while following the preparation process in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/猪皮冻/猪皮冻.md

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+# How to Make Pork Skin Jelly
+
+![Boneless Chicken Feet Finished Product](./猪皮冻.jpg)
+
+Pork skin jelly is a simple and easy-to-make dish. It is a "evergreen" staple on the New Year's Eve dinner tables in Northern China. With its crystal-clear appearance and smooth, chewy texture, it is an absolutely superb appetizer for drinking.
+
+Pork skin is known for its beauty benefits, but the preparation is slightly more challenging, with an estimated time of 24 hours.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+<!-- You can recommend specific brands to facilitate decision-making. -->
+
+- Pork skin
+- Star anise, Sichuan peppercorns, Angelica dahurica, Cinnamon bark, Cloves, Bay leaves, Fennel seeds
+
+## Calculations
+
+Per batch:
+
+* Main Ingredients: Pork skin 1kg, Water 4kg
+* Seasonings: Salt 13g, MSG 10g, Chicken essence 15g, Light soy sauce 50ml, Dark soy sauce 20ml, Green onion 10g, Ginger slices 20g
+* Spice Pack: Star anise 10g, Sichuan peppercorns 5g
+
+## Instructions
+
+- Cut the pork skin into pieces no larger than 10cm. Soak in clear water for 12 hours. Then, place them in a pot with cold water, add 10g of ginger and 50ml of cooking wine. Blanch for 5-10 minutes, then remove and place in cold water.
+- Place the blanched pork skin on a cutting board. Remove all the white fatty meat from the inner side. Then, cut into strips no thicker than 3mm and place in a bowl.
+- Add 20g of white vinegar and 5g of salt. Scrub vigorously for 3 minutes, then rinse with clear water. At this point, the pork skin should have almost no gamey smell.
+- Add 4kg of water to a pot. Add the pork skin, 10g of green onion, 10g of ginger slices, 10g of star anise, and 5g of Sichuan peppercorns. Bring to a boil over high heat, then simmer on low heat for 90 minutes until the pork skin is soft and tender.
+- Add 8g of salt, 10g of MSG, 15g of chicken essence, 50ml of light soy sauce, and 20ml of dark soy sauce for seasoning. Pour into a dish, remove the green onion, ginger, and star anise. Let it cool until it sets into a jelly-like consistency.
+- Refrigerate. When ready to serve, cut into small pieces or thick slices.
+
+## Additional Notes
+
+- During preparation, be careful. Putting pork skin directly into the pot to boil will ruin it; this is the biggest taboo. You must continuously scrub the pork skin with white vinegar and salt to ensure the final product is crystal-clear and free of any gamey smell.
+- Reference: [Ming Ge Talks About Food](https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/猪肉烩酸菜.md

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+# How to Make Braised Pork with Pickled Cabbage
+
+Braised Pork with Pickled Cabbage is a famous dish from Northern China, simple to make, and rich in protein. Beginners typically need about 3 hours to complete it.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+* Pork belly or pork ribs
+* Northeastern pickled cabbage (Suancai)
+* Green onions
+* Ginger
+* Garlic
+* Salt
+* Light soy sauce
+* Five-spice powder
+* Cooking wine
+* Star anise
+
+## Quantities
+
+For 3–5 people:
+
+* Pork ribs or pork belly (total) 1500 g
+* Northeastern pickled cabbage 1000 g
+* Green onion 1 stalk
+* Ginger 100 g
+* Garlic 4 cloves
+* Salt 10 g
+* Light soy sauce 15 g
+* Five-spice powder 10 g
+* Cooking wine 20 ml
+* Star anise 2 pieces
+
+## Instructions
+
+- Cut the green onion into sections; cut 50 g of ginger into sections and the remaining 50 g into minced pieces; mince the garlic and set aside.
+- Shred the pickled cabbage and rinse it 2–3 times with water. Set aside.
+  - The number of rinses depends on personal preference. If you prefer a stronger sour taste, rinse 2 times. If you are sensitive to sourness, rinse 3–4 times. Do not skip rinsing, as it will be too sour.
+- Place the pork ribs and pork belly in a pot and cover with cold water. Add all the green onion sections, 50 g of ginger sections, and 20 ml of cooking wine. Bring to a boil over high heat and let it cook for 5 minutes. Turn off the heat, remove the ribs and pork belly, rinse off the scum with cold water, and set aside.
+- Slice or cube the cooked pork belly and set aside.
+- Clean and thoroughly dry the pot (otherwise, the oil will splatter when added).
+- Add oil to the pot over medium heat. Add the minced ginger and garlic and sauté until fragrant. Add the pork belly and ribs. Fry until golden brown, then add 10 g of five-spice powder and 15 g of light soy sauce. Stir-fry with a spatula for 1–2 minutes.
+- Add the rinsed shredded pickled cabbage to the pot and stir-fry for 3 minutes.
+- Pour in purified water just enough to cover the ingredients. Add 2 pieces of star anise, bring to a boil over high heat, then reduce to medium heat, cover the pot, and simmer.
+- Simmer for 1.5–2 hours until the pork belly is tender (easily pierced with chopsticks).
+- Uncover the pot, turn the heat to high to reduce the sauce, and stir the ingredients until the remaining liquid just covers the bottom of the pot. Reduce to low heat and prepare for seasoning.
+- Seasoning: Add 10 g of salt and stir well.
+- Turn off the heat and serve.
+
+## Additional Notes
+
+- When reducing the sauce over high heat, be careful not to burn the pot. Stir occasionally to check the liquid level.
+- Tip for seasoning: When adding salt at the end, add it gradually, stirring and tasting after each addition, until the desired flavor is achieved.
+- This dish has a unique flavor profile from the pickled cabbage.
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/甜辣烤全翅.md

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+# Sweet and Spicy Roasted Whole Chicken Wings Recipe
+
+This sweet and spicy roasted whole chicken wings recipe uses an air fryer and only common household seasonings. It is low in fat, requires no pre-made barbecue sauce, and serves one person. Preparation takes 15 minutes, marination takes 120 minutes, and cooking takes 50 minutes.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Air fryer
+- Whole chicken wings
+- Light soy sauce
+- Dark soy sauce
+- Garlic powder
+- Black pepper
+- Sugar
+- Sweet paprika
+- Chili powder
+- Oyster sauce
+- Water
+- Oil
+- Aluminum foil tray
+- Plastic wrap
+
+## Measurements
+
+One serving is for one person. For multiple servings, increase the quantities proportionally.
+
+For one serving:
+
+- Whole chicken wings: 4 pieces
+- Light soy sauce: 45ml
+- Dark soy sauce: 15ml
+- Garlic powder: 10g
+- Black pepper: 5g
+- Sugar: 10g
+- Sweet paprika: 10g
+- Chili powder: 5g
+- Oyster sauce: 15ml
+- Water: 20ml
+- Oil: 10ml
+
+## Instructions
+
+- Take out 4 fresh whole chicken wings. Use a knife to slice the skin between the two bones in the wing middle section, making one cut on each side.
+- Place the 4 chicken wings in a bowl. Add 45ml light soy sauce, 15ml dark soy sauce, 10g garlic powder, 5g black pepper, 10g sugar, 10g sweet paprika, 5g chili powder, 15ml oyster sauce, 20ml water, and 10ml oil.
+- Use a spoon to evenly coat the chicken wings with the sauce, ensuring it gets into the cuts on the middle section. This takes about 3 minutes.
+- Cover the bowl with plastic wrap to prevent oil splatter during marination and refrigerate for 120 minutes.
+- Remove the chicken wings from the fridge. Place the 4 wings in the aluminum foil tray and pour the remaining sauce from the bowl evenly over them.
+- Place the foil tray in the air fryer basket and roast at 200°C for 25 minutes.
+- Open the air fryer, carefully remove the foil tray, and flip the chicken wings over.
+- Continue roasting at 200°C for another 25 minutes.
+- Remove and serve.
+
+## Additional Notes
+
+- The chicken wings in this recipe are mildly spicy. To increase the spiciness, add more chili powder, but do not exceed 30g.
+- "Whole chicken wings" refer to wings that include the tip, middle, and drumette sections.
+- This recipe results in a slightly charred appearance. If you prefer not to have a dark brown look, do not pour the remaining sauce into the foil tray and roast each side for only 20 minutes.
+- Actual cooking results may vary depending on the wattage of your specific air fryer.
+- Sweet paprika is used to enhance color and flavor; it is not a spice that adds heat.
+- Marination time can be adjusted freely, but it is recommended to keep it between 60 and 180 minutes.
+- The foil tray will be very hot after cooking. Use tongs or heat-resistant materials like a damp cloth to handle it.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/番茄红酱.md

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+# How to Make Tomato Red Sauce
+
+Tomato red sauce is fragrant, rich, and delicious, with high nutritional value. It is a versatile sauce that pairs well with staples such as pizza, pasta, and hot dry noodles. The preparation process is somewhat complex and is best suited for those with cooking experience. If you cannot finish it all at once, no worries—you can freeze it and reheat it whenever you like. (But remember to eat it!)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Ground beef
+- Garlic cloves
+- Carrots
+- Celery
+- Onions
+- Olive oil
+- Sugar
+- Salt
+- Pepper
+- Tomato paste
+- Milk
+- Dried basil or thyme (optional)
+
+## Measurements
+
+Per batch:
+
+- Ground beef: 500g
+- Garlic cloves: 2
+- Carrots: half a piece
+- Celery: 1 stalk
+- Onions: half a piece
+- Olive oil: (amount not specified)
+- Sugar: 2g
+- Salt: 10g
+- Black pepper: 5g
+- Tomato paste: 300g
+- Milk: 300ml
+
+## Instructions
+
+- Finely chop the carrots, celery, and onions. Slice the garlic cloves.
+- Add 10ml of olive oil to the pan. Sauté the vegetables over high heat until they begin to change color, then remove them from the pan.
+- Add another 10ml of olive oil to the pan. Stir-fry the garlic for 10 seconds, then add the ground beef, sugar, salt, pepper, and spices. Cook until the beef is browned and has a crumbly texture.
+- Add the sautéed vegetables and tomato paste back into the pan. Stir-fry and mix well.
+- Slowly pour in the milk in several additions. Simmer over medium-low heat for 30 minutes until done.
+
+## Additional Notes
+
+- **Since the salt content varies by brand of tomato paste, it is recommended to use less salt when cooking the beef and to taste the sauce before adjusting the seasoning.**
+- **Stir the sauce occasionally while simmering to prevent it from sticking to the bottom of the pan. Once the sauce thickens, it is ready to serve!**
+- You can substitute the ground beef with a mix of half ground pork and half ground beef, or replace the milk with chicken broth or water according to your personal preference.
+
+If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md

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+# How to Make Lean Meat and Potato Slices
+
+![Example Dish](./瘦肉土豆片.jpg)
+
+Lean Meat and Potato Slices is a simple and easy-to-make dish. It is a quick stir-fry suitable for home cooking, convenient and fast, perfect for office workers who bring their lunch. Beginners can complete it in about 1 hour.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Lean meat
+- Potato
+- Garlic sprouts
+- Cornstarch (or other starch)
+- Light soy sauce
+- Dark soy sauce
+- Table salt
+
+## Quantities
+
+For 1 serving
+
+- Lean meat: 200g
+- Potato: 200g
+- Garlic sprouts: 2 stalks (approx. 20g)
+- Cornstarch: 5g
+- Light soy sauce: 10g
+- Dark soy sauce: 3g
+- Table salt: 2g
+
+## Instructions
+
+- Peel the potato, cut it in half, then slice it into thin pieces about 2mm thick. Set aside.
+- Wash the garlic sprouts and cut them into segments about 1cm long. Set aside.
+- Wash the lean meat and slice it into pieces about 2mm thick. Place in a bowl, add 5g cornstarch, 5g light soy sauce, and 3g dark soy sauce. Marinate for 10 minutes. Set aside.
+- While the meat is marinating, boil a pot of water. Add the potato slices and blanch for about 5 minutes.
+- Heat a wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
+- Add the lean meat and stir-fry until it changes color. Add the garlic sprouts and stir-fry together for about 20 seconds.
+- Add the potato slices. Continue stirring and add 2g table salt and 5g light soy sauce.
+- Stir-fry for about 3 minutes, then serve.
+
+## Additional Tips
+
+- Be careful not to blanch the potato slices for too long to prevent them from becoming too soft.
+- Ensure the lean meat is mixed thoroughly during marination.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/白菜猪肉炖粉条.md

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+# How to Make Stewed Noodles with Pork and Napa Cabbage
+
+Stewed Noodles with Pork and Napa Cabbage is a simple and easy-to-make dish. It is a traditional Northeastern Chinese home-style dish, beloved by people in the region for its simplicity and delicious taste.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly
+- Napa cabbage
+- Potato starch noodles (dried)
+- Shisanxiang (Chinese 13-spice blend)
+- Chicken bouillon powder
+- Table salt
+- Dark soy sauce
+- Light soy sauce
+
+## Quantities
+
+Per serving:
+
+- Pork belly: 300g
+- Napa cabbage: 500g
+- Potato starch noodles (dried): 50g
+- Shisanxiang: 10g
+- Chicken bouillon powder: 5g
+- Table salt: 15g
+- Dark soy sauce: 5ml
+- Light soy sauce: 5ml
+
+## Instructions
+
+- Boil water in a pot. Once boiling, add the dried noodles and cook for 5 minutes. Drain them together with the water into a container, cover, and let them soak for later use (Start with this step; you can proceed with the following steps while the noodles soak).
+- Slice the pork belly into 3mm thick slices and set aside.
+- Separate the tender leaves from the thick stems of the Napa cabbage. Cut both into 2-inch pieces and set aside.
+- Heat a wok or pot and add 10ml - 15ml of cooking oil. Wait about 10 seconds for the oil to heat up.
+- Add the pork belly and stir-fry until the meat changes color.
+- Add the dark soy sauce and stir-fry for **1 minute** to color the meat.
+- Add the cabbage stems, table salt, and light soy sauce. Stir-fry for one minute (if the pan sticks, add 10ml of water).
+- Add enough water to cover all ingredients. Add chicken bouillon powder and Shisanxiang. Once boiling, reduce the heat and **simmer for 20 minutes**.
+- Drain the noodles, cut them into shorter segments, and set aside in a bowl.
+- Add the tender cabbage leaves and stir-fry evenly. Place the noodles on top of the vegetables, cover, and cook for another **5 minutes**.
+- Taste and adjust seasoning if necessary, then turn off the heat and reduce the sauce.
+
+## Additional Notes
+
+- Potato starch noodles take a long time to cook, so it is recommended to soak them in the first step while preparing other ingredients.
+- In the final step, taste the dish. If it seems bland or undercooked, cover and cook for a few more minutes.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/粉蒸肉.md

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+# How to Make Fen Zheng Rou
+
+Fen Zheng Rou is a classic Chinese steamed dish, known for its rich aroma, soft and sticky texture, and nutritional value. It is suitable for family gatherings or holiday banquets. This dish is best prepared by those with some cooking experience and takes approximately 90 minutes from preparation to completion.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly 500g (with alternating layers of fat and lean meat)
+- Steamed pork rice flour 100g (Lee Kum Kee or homemade recommended)
+- Light soy sauce 15ml
+- Dark soy sauce 10ml
+- Cooking wine 15ml
+- Pixian broad bean paste 10g (optional)
+- Minced ginger 10g
+- Minced garlic 10g
+- White sugar 5g
+- Potato 300g (or pumpkin 300g, as a base layer)
+- Water (for steaming) 2000ml
+
+## Calculation
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 3 people.
+
+Per serving:
+
+- Pork belly 250g
+- Steamed pork rice flour 50g
+- Light soy sauce 7.5ml
+- Dark soy sauce 5ml
+- Cooking wine 7.5ml
+- Pixian broad bean paste 5g (optional)
+- Minced ginger 5g
+- Minced garlic 5g
+- White sugar 2.5g
+- Potato or pumpkin 150g
+- Water for steaming 1000ml
+
+## Instructions
+
+- Wash the pork belly and slice it into pieces approximately 5cm long, 3cm wide, and 0.5cm thick.
+- Mince the ginger and garlic into fine pieces with a particle diameter not exceeding 1mm.
+- In a large bowl, combine the sliced pork belly, 15ml light soy sauce, 10ml dark soy sauce, 15ml cooking wine, 10g Pixian broad bean paste, 10g minced ginger, 10g minced garlic, and 5g white sugar.
+- Stir well with chopsticks, cover with plastic wrap, and let marinate at room temperature (20°C - 25°C) for 30 minutes.
+- After marinating, add 100g of steamed pork rice flour and mix thoroughly for 2 minutes to ensure each piece of meat is evenly coated.
+- Peel the potato and slice it to a thickness of 0.8cm, with each slice approximately 5cm x 5cm in area, totaling 300g.
+- Line the bottom of a deep bowl with a diameter of 20cm with the potato slices, arranging them with minimal overlap.
+- Spread the coated pork belly evenly over the potato slices and press down firmly.
+- Add 2000ml of water to the steamer and heat until the water is continuously bubbling (100°C).
+- Place the bowl containing the ingredients into the steamer and cover with the lid.
+- Steam over medium heat for 60 minutes (maintaining a sustained boiling state, approximately 600W power).
+- After the time is up, insert a chopstick into the center of the meat. If it penetrates easily with no significant resistance, the dish is cooked.
+- If this condition is not met, continue heating for 10-15 minutes until the meat is tender and fat has rendered out.
+- Remove from the steamer and serve.
+
+## Additional Content
+
+- To make homemade rice noodles, place 150g of rice in a pot and stir-fry over medium-low heat until slightly yellow (about 8 minutes). Then add 1g of dried chili, 1g of Sichuan peppercorns, and 0.5g of star anise. Stir-fry until fragrant, grind with a food processor, and sift for later use.
+- During steaming, if the water level drops below 1cm above the bottom of the pot, immediately add 500ml of hot water (above 90°C) to maintain sufficient steam.
+
+If you encounter any issues or have suggestions for improvement while following the procedures in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/糖醋排骨/糖醋排骨.md

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+# Sweet and Sour Pork Ribs Recipe
+
+Sweet and sour pork ribs are a representative traditional dish, beloved by the public for their unique sweet and tangy flavor. This recipe optimizes ingredient binding, heat control, and operational details while preserving the original taste, aiming to improve the recipe's portability and executability.
+
+![Example Dish Final Product](./1.jpeg)
+![Example Dish Final Product](./2.jpeg)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork ribs
+- White sugar
+- Cooking oil
+- Light soy sauce
+- Oyster sauce
+- Dark soy sauce
+- Chicken bouillon powder
+- Ginger slices
+- Sesame seeds
+- Tomato ketchup
+- Chinese black vinegar (Xiangcu)
+- Five-spice powder
+
+## Measurements
+
+Per serving:
+
+- Pork ribs: 300 g
+- White sugar: 30 g
+- Cooking oil: 300–350 ml (Adjust oil quantity based on pot size; for deep frying, ensure the oil covers at least 2/3 of the ribs)
+- Light soy sauce: 5 ml
+- Oyster sauce: 5 ml
+- Dark soy sauce: 5 ml
+- Chicken bouillon powder: 2 g
+- Ginger slices: 2 pieces
+- Sesame seeds: 2 g
+- Tomato ketchup: 10 g
+- Chinese black vinegar: 5 ml
+- Five-spice powder: 0.5 g
+
+## Instructions
+
+- Place the pork ribs and ginger slices in cold water. Bring to a boil over high heat. Once boiling and a large amount of foam appears, reduce to medium heat. When the water continues to boil, reduce to low heat and blanch for 2–3 minutes. Remove and set aside.
+- Rinse the pork ribs thoroughly with hot water 2–3 times to ensure all blood foam is removed.
+- Pour a sufficient amount of cooking oil into the pot for deep frying (approximately 300 ml is recommended for typical home use). Heat the oil to about 170°C, then add the pork ribs and fry for 3–5 minutes until the surface turns slightly golden. Remove and drain the oil.
+- In a clean pot, heat 50 ml of hot water over low heat. Add 30 g of white sugar and stir gently until the sugar completely dissolves and the mixture turns slightly pale yellow. The key to this step is observing the dissolution of the sugar rather than relying solely on color changes.
+- Pour the fried pork ribs into the pot with the sugar syrup. Stir-fry quickly for 30 seconds, then sequentially add 5 ml of Chinese black vinegar, 5 ml of light soy sauce, 5 ml of oyster sauce, 2 g of chicken bouillon powder, 10 g of tomato ketchup, and 0.5 g of five-spice powder. Stir-fry for another 30 seconds to evenly coat the ribs with the seasoning. Then, add boiling water until it just covers the ribs.
+- Bring the liquid in the pot to a boil over high heat. Add 5 ml of dark soy sauce for color, and quickly reduce the sauce. If the rib pieces are large, reduce to low heat and simmer for 5–10 minutes to allow better flavor absorption. Avoid simmering over medium heat for 20 minutes, as this may compromise the texture.
+- Transfer to a serving dish, sprinkle with 2 g of sesame seeds, and serve.
+
+## Additional Content
+
+- When frying pork ribs, you can lightly dust a small amount of dry starch on the surface depending on the situation to enhance the crispy texture.
+- Pay attention to the heat changes during blanching: start with high heat in cold water until it boils and produces abundant foam, then reduce to medium heat, and finally to low heat for blanching. After blanching, rinse with boiling water to avoid the meat becoming tough due to a large temperature difference.
+- The key to step four is ensuring the sugar is completely dissolved; do not overly rely on color changes for judgment.
+- When reducing the sauce, stir-fry quickly to ensure the ribs are evenly coated with the seasoning, avoiding prolonged simmering that can compromise the texture.
+
+If you follow this guide's process and find any issues or have suggestions for improvement, please open an Issue or submit a Pull request.

en/dishes/meat_dish/糖醋里脊.md

@@ -0,0 +1,54 @@
+
+# How to Make Sweet and Sour Pork Tenderloin
+
+Sweet and Sour Pork Tenderloin is one of China's classic traditional dishes. It is made primarily with pork tenderloin, seasoned with flour, starch, vinegar, and other ingredients. The dish is sweet and tangy, stimulating the appetite. It is featured in Shaanxi, Henan, Zhejiang, Shandong, Sichuan, Huaiyang, Cantonese, and Fujian cuisines.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork tenderloin
+- Vinegar
+- White sugar
+- Starch
+- Egg
+- Light soy sauce
+- Cooking wine
+- Oyster sauce
+- Tomato sauce
+- White pepper powder
+- Salt
+
+## Measurements
+
+Per serving:
+
+- Pork tenderloin: 500g
+- Vinegar: 10g
+- White sugar: 30g
+- Starch: 50g
+- Egg: 50g
+- Light soy sauce: 10ml
+- Cooking wine: 20g
+- Oyster sauce: 10g
+- Tomato sauce: 30ml
+- White pepper powder: 5g
+- Salt: 10g
+
+## Instructions
+
+- Marinating the meat: Slice the pork tenderloin into thick pieces and pound them with the back of a knife to tenderize the meat. Cut into strips about the thickness of a finger. Add cooking wine, light soy sauce, oyster sauce, salt, white pepper powder, and one egg. Mix well by hand and marinate for at least 20 minutes.
+- Preparing the sauce: Mix tomato sauce, 10g vinegar, 30g white sugar, and 150ml water. Stir until the sugar dissolves. Set aside.
+- Coating: Coat all the meat strips with starch before frying to avoid rushing during the cooking process. Prepare a large bowl with starch and thoroughly coat each strip of meat.
+- Frying: Heat oil to 160°C. Test the temperature by placing a dry chopstick in the oil; small bubbles around it indicate it's ready.
+- Fry until the surface is slightly yellow, then remove. Maintain medium heat throughout. Once the oil temperature rises to 200°C, fry the tenderloin again for just 40 seconds to make the crust crispy, then remove immediately.
+- Coating with sauce: In a separate pan, add a little oil and pour in the prepared sauce. Bring to a boil until it bubbles, then add the fried tenderloin. Stir-fry to ensure each piece is evenly coated with the sauce.
+- Toss the fried pork tenderloin in the sauce, turn off the heat, and serve.
+
+## Additional Notes
+
+- Fry the tenderloin multiple times, paying attention to the heat control, to achieve the desired crispy outside and tender inside texture.
+- [Xiachufang](https://www.xiachufang.com/recipe/104483435/)
+- [Baidu Baike](https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.md

@@ -0,0 +1,56 @@
+# Braised Pig Trotters Recipe
+
+![Braised Pig Trotters](./红烧猪蹄.jpg)
+
+Braised pig trotters are rich in nutrients, flavorful, with a thick sauce that pairs perfectly with rice.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pig trotters
+- Bay leaves
+- Ginger
+- Green onions
+- Dark soy sauce
+- Cinnamon bark
+- Rock sugar
+- Cooking wine
+- Light soy sauce
+- Salt
+- Star anise
+- Cooking oil
+
+## Measurements
+
+This recipe serves 3-4 people.
+
+- Pig trotters: 2~3 pieces
+- Cooking oil: 30ml
+- Bay leaves: 2 leaves
+- Ginger: 5 slices
+- Green onions: half a stalk
+- Cinnamon bark: 1 piece
+- Rock sugar: 7-8 pieces
+- Cooking wine: 30 ml
+- Light soy sauce: 20 ml
+- Dark soy sauce: 20 ml
+- Salt: 8 grams
+- Star anise: 4 pieces
+
+## Instructions
+
+### Preparation
+
+* Place the chopped pig trotters from the butcher into a pot of cold water. Add 20 ml of cooking wine, ginger, and green onions. Boil for 15 minutes to remove the gamey smell.
+* Heat a pan with cold oil. Pour in 30ml of cooking oil, add 7-8 pieces of rock sugar, and turn the heat to low. Melt the sugar until it turns into a caramel color, crushing the sugar pieces with a spatula. This takes about 2 minutes.
+* Once the caramel is ready, add the blanched pig trotters. Continue cooking on low heat, stirring until the trotters are lightly browned on both sides.
+* Add 2 bay leaves, 1 piece of cinnamon bark, 4 star anise, 20 ml of light soy sauce, 20 ml of dark soy sauce, 10 ml of cooking wine, 3 slices of ginger, and 8 grams of salt. Increase the heat to medium and stir-fry for 1 minute.
+* Add boiling or cold water, ensuring the liquid covers the trotters. Cover the pot, bring to a boil over high heat, then turn off the heat.
+* Transfer all ingredients into a pressure cooker. Cook under pressure for 15 minutes. (If you don't have a pressure cooker, you can simmer in a regular pot, starting on high heat and then reducing to low.)
+* After 15 minutes, pour the contents back into a wok. Turn the heat to high to reduce the sauce. Taste the sauce with chopsticks; if it's bland, add 2~3g of salt.
+* The time required to reduce the sauce depends on the amount of liquid in the pot. Usually, 30 seconds is sufficient. Leaving a bit more sauce is fine, as the braising sauce is also great with rice.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/红烧肉/南派红烧肉.md

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+# How to Make Nanpai Braised Pork
+
+This braised pork tutorial is a foolproof recipe for beginners. It pairs wonderfully with rice, making it impossible to stop eating. The dish is incredibly fragrant, soft, and sticky, with an appetizing color, rich yet not greasy.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Note: If possible, sharpen your knife as much as you can.
+* Tools: `Pot` (a clay pot is ideal, aluminum is second best, a pressure cooker works too; avoid iron or copper pots)
+* Main Ingredient: `Pork belly`
+* Auxiliary Ingredients: `Oil`, `Rock sugar`, `Dark soy sauce`, `Cooking wine`, `Bay leaves`, `Star anise`, `Ginger`, `Salt`, `Scallions`, `Boiling water`, `Cold water`, `Garlic`, `Sichuan peppercorns`
+
+## Quantities
+
+This recipe is sufficient for 1-3 people.
+
+- Pork belly: approx. 1 kg (2 jin)
+- Oil: 100-150ml (vegetable oil, lard, or peanut oil are all acceptable)
+- Ginger: 6 slices
+- Rock sugar: approx. 15 pieces
+- White granulated sugar: 30g
+- Dark soy sauce: 15ml
+- Cooking wine: 20ml
+- Cold water: Enough to cover the ingredients (amount depends on pot size)
+- Boiling water: Enough to cover the ingredients (amount depends on pot size)
+- Bay leaves: 4 pieces
+- Star anise: 3 pieces
+- Salt: 2-3g
+- Sichuan peppercorns: 10g
+
+## Instructions
+
+It is recommended to review the [Sugar Coloring](./../../condiment/简易版炒糖色.md) tutorial before starting.
+
+- Cut the `pork belly` into large chunks (approx. 4.5cm).
+- Slice the `ginger` (each slice approx. 3mm thick).
+- Bring the `boiling water` to a boil.
+- Use tap water for the `cold water`.
+- Cut the white part of the `scallions` (`scallion whites`) into small segments (scallions are best, but green onions also work).
+- Cut the `garlic` in half lengthwise; do not crush it, as it will be difficult to remove later and may affect the flavor during the `reducing sauce` stage.
+- It is recommended to remove half of the ginger and scallions first, then place the remaining `ginger`, `scallion whites`, `garlic`, `Sichuan peppercorns`, `star anise`, and `bay leaves` into a bowl in advance for later use.
+- Place the cut pork belly in a pot with cold water, add cooking wine and 2/5 of the ginger and scallions, and boil for 15 minutes to remove the gamey smell. Remove, rinse clean, and set aside.
+- Prepare the [sugar coloring](./../../condiment/简易版炒糖色.md), ensuring you use operation 2 mentioned in the tutorial to make it.
+- Pour the prepared `ginger`, `scallion whites`, `garlic`, `Sichuan peppercorns`, `star anise`, `bay leaves`, and `pork belly` into the pot. Stir-fry over `high heat` until fragrant, then pour in boiling water to cover the meat. Simmer for 50-60 minutes.
+  - If using a pressure cooker, cook for 40 minutes.
+- Add 10ml of cooking wine.
+- Cover the pot and bring to a boil. Every 25 minutes, open the lid and skim off the oil and foam floating on the surface.
+- When the water level drops to 3/5 of the height between the top of the meat and the bottom of the pot, reduce to medium heat. Remove all auxiliary ingredients except the meat and water, and begin reducing the sauce.
+- Leave the lid off. When the sauce becomes thick and almost dry, remove from heat (do not reduce it completely dry).
+
+## Additional Content
+
+If you encounter any issues or identify areas for improvement in the workflow described in this guide, please open an Issue or submit a Pull request.

en/dishes/meat_dish/红烧肉/简易红烧肉.md

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+# Simple Recipe for Braised Pork Belly
+
+This braised pork belly tutorial is a foolproof recipe for beginners. It pairs wonderfully with rice, making it impossible to stop eating. The dish is fragrant, soft, and visually appealing, with rich fat that isn't greasy. It is recommended to serve it with rice.
+
+![Finished Braised Pork Belly](./000.jpg)
+
+![Finished Braised Pork Belly](./001.jpg)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Note: If possible, try to sharpen your knife as much as you can.
+- Main Ingredients: `Pork Belly`, `Eggs` (optional), `Tofu Skin` (optional)
+- Seasonings: `Ginger`, `Rock Sugar`, `Light Soy Sauce`, `Dark Soy Sauce`, `Cooking Wine`, `Bay Leaves`, `Star Anise`, `Salt`, `Water`, `Green Onions` (remember to use boiling water)
+
+## Calculations
+
+Before each preparation, determine how many servings you wish to make. One batch is sufficient for 2-3 people.
+
+If you are cooking for just one person, consider halving the ingredients.
+
+- Pork Belly: approx. 1.5 to 2 kg (3-4 jin)
+- Ginger: 6 slices
+- Rock Sugar: 15g (approx. 7 pieces)
+- Light Soy Sauce: 10ml
+- Dark Soy Sauce: 15ml
+- Cooking Wine: 5ml
+- Boiling Water: Enough to cover the ingredients, approximately 600ml-900ml
+- Bay Leaves: 3 leaves
+- Star Anise: 2 pods
+- Quail Eggs (optional, can be substituted with an equal weight of regular eggs): 0-2 pieces
+- Tofu Skin (optional): 0-80g
+- Salt: 2-3g
+
+## Instructions
+
+### Preparing the Ingredients
+
+- Cut the `Pork Belly` into large chunks (approx. 4.5cm; freezing for half an hour to an hour makes it easier to cut).
+- Cut the `Tofu Skin` into strips 2cm wide.
+- Slice the `Ginger` (each slice approx. 3mm thick).
+- Boil the `Water`.
+- Hard-boil the `Quail Eggs` and poke holes in them using a `fork` or `toothpick` (the more holes, the better for flavor absorption).
+- Use the white part of the `Green Onion`, known as the `Scallion White`.
+
+### Start Cooking
+
+- Place the sliced `pork belly` in a cold pot, add cooking wine, ginger, and scallions, and boil for 15 minutes to remove the gamey odor.
+- Add two slices of `ginger` to the pot to enhance the flavor.
+- Heat over medium-low heat and add the `pork belly` directly without adding cooking oil. Sear all six sides of each piece of `pork belly` until the fat renders out.
+- Pour out the rendered fat and set it aside. Push the `pork belly` to one side of the pot, add 15g of `rock sugar`, and stir-fry until the `rock sugar` melts.
+- Once melted, stir-fry the pork belly with the rock sugar until well combined and coated with a rich color. Add:
+  - `light soy sauce` 10ml
+  - `dark soy sauce` 15ml
+  - `cooking wine` 5ml
+  - Stir-fry until the color deepens.
+- Add `boiling water` and simmer for 40 minutes (if you cut the pieces too large due to poor knife skills, please extend the simmering time accordingly). Also add:
+  - `ginger` 2 slices
+  - `bay leaves` 3 leaves
+  - `star anise` 2 pieces
+- Cover the pot and bring to a boil. Then add the `quail eggs` (boiled and pricked) and `tofu skin`. Turn the heat to medium-low and wait for another 40 minutes. (Stir occasionally during this process to prevent sticking.)
+- Uncover the pot and turn the heat to high to reduce the sauce until it is almost dry (do not reduce it completely to dryness).
+- Add 2-3g of `salt`, stir-fry briefly, and it is ready to serve.
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/红烧鸡翅.md

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+# How to Make Braised Chicken Wings
+
+Braised chicken wings are a home-style dish that pairs well with rice, featuring a savory-sweet flavor and a glossy red color. Rich in protein, they are moderately difficult to prepare and take approximately 40 minutes to make.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Fresh chicken wings (wingettes are recommended for more tender meat)
+- Ginger slices (fresh ginger is recommended for better odor removal)
+- Green onion segments (the white part of large green onions is recommended for a richer aroma)
+- Garlic
+- Bay leaves
+- Star anise
+- Dried chili peppers (optional; omit if you do not like spicy food)
+- Rock sugar
+- Yellow rice wine or cooking wine (choose one; yellow rice wine offers a richer flavor)
+- Light soy sauce
+- Dark soy sauce
+- Salt
+- White sugar
+- Pepper powder (white pepper is recommended for a milder spiciness)
+- Toasted white sesame seeds
+- Finely chopped green onions (for garnish)
+
+## Quantities
+
+Before each preparation, decide how many servings you want to make. One serving is sufficient for 3-4 people.
+
+Per serving:
+
+- Fresh chicken wings: 500g (approximately 8-10 pieces, each weighing about 50-60g)
+- Ginger slices: 4-5 slices (approximately 10g, sliced to a thickness of about 2mm)
+- Green onion segments: 2-3 segments (approximately 15g, each segment about 3cm long)
+- Garlic: 3-4 cloves (approximately 15g)
+- Bay leaves: 1 leaf
+- Star anise: 1 piece
+- Dried chili peppers: 2 pieces (optional, approximately 5g; omit if you do not like spicy food)
+- Rock sugar: 15g (in granular form)
+- Yellow rice wine or cooking wine: 35ml
+- Light soy sauce: 15ml
+- Dark soy sauce: 5ml
+- Salt: 3g
+- White sugar: 2g
+- Pepper powder: 1g
+- Toasted white sesame seeds: 3g
+- Finely chopped green onions: 5g
+- Cooking oil: 10-15ml
+
+## Instructions
+
+- Rinse the chicken wings thoroughly. Make three shallow cuts on the thicker parts of the wings with a knife and poke one hole on the back side to help the flavors penetrate.
+- If the chicken wings are not fresh, soak them in ginger water for 10-20 minutes after scoring them.
+- Prepare 10g of ginger slices (3-4 slices), 15g of scallion segments (2-3 segments); crush 3-4 cloves of garlic (about 15g) with the flat side of a knife (no need to mince); set aside 1 bay leaf, 1 star anise, and 2 dried chili peppers (optional).
+- Heat a pot over medium-high heat and add enough water to submerge all the chicken wings. Add the prepared chicken wings to the cold water, along with 20ml of Huangjiu (Chinese yellow wine) or cooking wine, and 2 slices of ginger (about 5g). Bring to a boil over high heat, then maintain high heat for another 2-3 minutes, skimming off any foam that rises to the surface.
+- Remove the chicken wings from the pot and rinse them twice with warm water to thoroughly remove any blood foam. Drain the water and set aside.
+- Heat a clean pot over medium-high heat and add 10-15ml of cooking oil.
+- When the oil reaches 50% heat (approximately 150°C/300°F), add 15g of rock sugar. Stir over high heat until the rock sugar completely melts. Once the sugar changes color, reduce the heat to low and continue frying until the sugar turns a jujube-red color. Immediately add the drained chicken wings and stir-fry quickly for 1-2 minutes to ensure each wing is evenly coated with the caramelized sugar.
+- Add the prepared 1 bay leaf, 1 star anise, 2 dried chili peppers (optional), the remaining 2 slices of ginger (about 5g), 15g of scallion segments, and the crushed garlic. Continue stir-frying for 30 seconds until the aromas of the spices are fully released.
+- Pour 15ml of Huangjiu (Chinese yellow wine) or cooking wine and 15ml of light soy sauce along the side of the pot. Stir-fry quickly for 10 seconds.
+- Add warm water (approximately 50-60°C/122-140°F), enough to just barely submerge all the chicken wings.
+- Add 5ml of dark soy sauce, 3g of salt, 2g of white sugar, and 1g of white pepper. Gently stir to combine using a spatula.
+- Cover the pot and simmer over medium heat for 7-8 minutes.
+- Uncover the pot and use chopsticks to remove and discard the bay leaf, star anise, ginger slices, scallion segments, and garlic.
+- Increase the heat to high and continue stir-frying constantly until the sauce thickens (approximately 1-2 minutes).
+- Turn off the heat, transfer the chicken wings to a plate, and drizzle the remaining thick sauce from the pot over them.
+- Finally, sprinkle with 3g of white sesame seeds and 5g of finely chopped green onions to complete the dish.
+
+## Additional Notes
+
+- If you detect a strong fishy or gamey odor, double the amount of spices used.
+
+If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/羊排焖面/羊排焖面.md

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+# How to Make Lamb Chops Braised with Noodles
+
+![Lamb Chops Braised with Noodles](./羊排焖面.jpg)
+Lamb Chops Braised with Noodles is a hearty dish, perfect for showcasing your culinary skills at gatherings. The downside is that it takes some time, but the upside is that it's delicious and provides the three major nutrients the body needs in one meal.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Lamb chops with skin
+- Green bell pepper
+- Sweet pepper
+- Green bell pepper
+- Green onion
+- Sichuan peppercorns
+- Dried chili peppers
+- Ginger
+- White sugar
+- Dark soy sauce
+
+## Calculation
+
+1 serving * 2 meals = 2 servings
+
+- Lamb chops with skin 500g
+- Green bell pepper, Sweet pepper 2 each
+
+## Instructions
+
+- Blanch the lamb in cold water. Once the water boils, skim off the foam, then remove the lamb.
+- Slice the ginger (4 slices) and place the dried chili peppers and Sichuan peppercorns in a bowl for later use.
+- Add oil to the wok. (Using a bit more oil is fine.)
+- Once the oil is hot, add the white sugar and stir-fry the lamb until it develops a caramelized color.
+- After the moisture from the lamb has evaporated, add salt, dark soy sauce, and the prepared seasonings.
+- Add enough water to cover the lamb. Bring to a boil over high heat, then continue boiling for 10 minutes. Simmer on low heat for 30 minutes.
+- During this time, you can prepare the dough. The amount and method for making the dough are explained in the Additional Content *(Note 1).
+- Add the green bell pepper, sweet pepper, green onion, and noodle sheets, then stir-fry evenly.
+- Once evenly mixed, it is ready to be served.
+
+*Note 1: You can use supermarket noodles as a substitute, but wide noodles are recommended.
+
+## Additional Content
+
+(Dough Making Guide - Ingredients)
+
+- All-purpose flour 300 g
+- Salt 3 g
+- Water 180 ml
+
+(Dough Making Guide - Instructions)
+
+- Mix the ingredients evenly, add water while stirring and kneading, then knead the dough until smooth.
+- Let the dough rest (10 minutes).
+- Knead the dough again until smooth.
+- Let the dough rest (5 minutes).
+- Roll the dough into a log and cut it into 6 to 8 small pieces.
+- Brush with oil and let it rest for 5 minutes.
+- Roll each piece into a noodle sheet.
+- Place in the pot and braise for 4 minutes (do this one piece at a time).
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/老妈蹄花/老妈蹄花.md

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+# How to Make Lao Ma Ti Hua
+
+![result 3](./result3.jpg)
+
+Braised pig trotters are rich in nutrition, with a delicate texture that melts off the bone. Paired with a spicy and sour sauce, they are absolutely delicious!
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pig trotters (preferably front trotters: more meat, more tendons, fewer bones)
+- Green onion
+- Ginger
+- Cooking wine
+- Light soy sauce
+- Bai Zhi (Angelica dahurica)
+- Dang Gui (Angelica sinensis, optional)
+- Chicken bouillon
+- Salt
+- Garlic
+- Millet peppers
+- White pepper powder
+- Light soy sauce
+- Chinese black vinegar
+- Sichuan peppercorn oil
+- Chili oil (optional)
+- White kidney beans (kidney beans can be substituted with kelp)
+
+## Quantities
+
+- Pig trotters: 3 pieces
+- White kidney beans: 200g
+- Dang Gui: 2g
+- White pepper powder: 5g
+- Ginger slices: 30g
+- Dang Gui: 2g
+- Minced garlic: 8g
+- Chicken bouillon: 2g
+- Light soy sauce: 25g
+- Chopped green onion: 10g
+
+## Instructions
+
+### Preparation Steps
+
+- Soak 200g of white kidney beans in water overnight in advance.
+- Prepare the front pig trotlets. Ask the butcher to split them in half. Use a blowtorch to remove any remaining hair follicles, then wash them thoroughly.
+- Place the trotters in a pot of cold water with green onion segments, ginger slices, and cooking wine. Blanch for 10 minutes, skim off the foam, remove, and wash clean.
+- Put the trotters, Dang Gui, Bai Zhi, white pepper powder, and ginger slices into a pressure cooker. Once it reaches pressure, cook for 30 minutes. Add the white kidney beans and cook for another 10 minutes. If the broth turns milky white, you've done it right (if you need to add water during the process, only use hot water).
+
+![result1](./result1.jpg)
+
+- Open the lid and season with salt, chicken bouillon, and chopped green onion.
+- Prepare the soul sauce: Mix green onion, garlic, millet peppers, white pepper powder, light soy sauce, Chinese black vinegar, chili oil, Sichuan peppercorn oil, and some of the trotter broth.
+  ![result2](./result2.jpg)
+- Pour the soul sauce over the trotters.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/老式锅包肉/老式锅包肉.md

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+# Recipe for Traditional Guobaorou
+
+Guobaorou is a famous dish from Northeast China, created by Zheng Xingwen, a chef at the Daotai Mansion in Harbin during the Guangxu era. The sour flavor of traditional Guobaorou comes from white vinegar juice, resulting in a sweet and sour, crispy taste.
+
+![Traditional Guobaorou](./老式锅包肉.jpg)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork tenderloin
+- Green onion
+- Ginger
+- Garlic
+- Carrot (optional)
+- Cilantro
+- White vinegar (It is recommended to use 9-degree vinegar to achieve the distinctive aroma of traditional Guobaorou)
+- White sugar
+- Cooking wine
+- Salt
+- MSG
+- Potato starch
+- All-purpose flour
+- Baking soda
+- White roasted sesame seeds (optional)
+- Cooking oil
+
+## Quantities
+
+Per serving (serves approximately 2):
+
+- Pork tenderloin: 300g
+- Cooking wine: 5ml
+- Green onion: 50g
+- Ginger: 30g
+- Garlic: 3-4 cloves
+- Carrot: 10g (optional)
+- Cilantro: 10g
+- Baking soda: 5g (optional)
+- Salt: 5g
+- Light soy sauce: 4g
+- White vinegar: 55g
+- White sugar: 65g
+- Corn starch: 1.5g (can be substituted with potato starch)
+- Method 1: Potato starch: 170g
+- Method 2: Potato starch: 210g and All-purpose flour: 70g
+- Cooking oil: 1000ml (for frying)
+- White roasted sesame seeds: 5g (optional)
+
+## Instructions
+
+1. **Prepare the Pork:**
+   - Cut the pork tenderloin into uniform slices with a thickness of 8mm, removing any white fascia.
+   - Rinse the meat slices with clear water to remove blood.
+   - Optional: Add 5g of baking soda, mix well, and let sit for 5 minutes.
+   - Rinse with clear water 1-2 times to remove excess baking soda.
+
+2. **Marinate the Meat:**
+   - Add 3g of salt and 5ml of cooking wine to the meat slices, mix well, and marinate for 15 minutes.
+
+3. **Coat the Meat:**
+   - **Method 1 (Recommended):**
+     - Add 170g of potato starch to an excessive amount of clear water, stir well, and let sit for 60 minutes to allow the starch to settle and separate.
+     - Pour off all the clear water from the top, retaining the starch paste at the bottom (which has a non-Newtonian fluid consistency).
+     - Add the meat slices, 5ml of clear water, and 3ml of cooking oil to the paste, and mix well.
+   - **Method 2:**
+     - Mix 210g of potato starch with 70g of all-purpose flour.
+     - Add clear water in small amounts multiple times, stirring until the mixture reaches a yogurt-like consistency. It should be stretchy when lifted and able to pile up in the bowl.
+     - Add 10ml of cooking oil and 1g of baking soda, and mix well.
+     - Place the marinated meat slices into the batter, mix well, and ensure each slice is evenly coated.
+
+4. **Prepare the Sweet and Sour Sauce**:
+   - Mix 65g of white sugar, 55g of white vinegar, 4g of light soy sauce, and 2g of salt. Stir well and set aside.
+   - Optional: Add 4g of water and 1.5g of cornstarch to make the sauce thicker.
+
+5. **Prepare the Garnishes**:
+   - Julienne the scallions, ginger, and carrots. Cut the cilantro into segments, and slice the garlic.
+
+6. **Fry the Meat Slices**:
+   - **First Frying**:
+     - Add cooking oil to the pan and heat it to 170°C (60% hot).
+     - Place the meat slices into the oil one by one. Fry until the surface sets, the coating stops sticking to chopsticks, the meat floats, and the color turns light yellow. This takes about 30 seconds (depending on the size of the slices). Remove and set aside.
+   - **Second Frying**:
+     - Increase the oil temperature to 200°C (70% hot).
+     - Add all the meat slices to the oil. Fry until the crust is golden and crispy, about 30 seconds. Remove and set aside.
+   - **Third Frying (Optional)**:
+     - Increase the oil temperature to 220°C (80% hot).
+     - Quickly re-fry the meat slices until you see a reddish hue through the yellow crust, about 30 seconds (depending on the oil's ability to maintain temperature). This enhances crispiness. Remove and drain the oil.
+
+7. **Stir-fry**:
+   - Leave 20ml of base oil in the pan. Pour in the prepared sweet and sour sauce and heat over high heat until boiling. Simmer until the sauce thickens, about 30-60 seconds.
+   - Optional: Remove half of the sweet and sour sauce to make the subsequent stir-frying easier.
+   - Add the fried meat slices, scallion shreds, garlic slices, carrot shreds, and cilantro segments. Pour the reserved sweet and sour sauce over them. Stir-fry quickly 3 times to ensure the sauce coats the meat slices evenly.
+
+8. **Plating**:
+   - Transfer the Guo Bao Rou to a plate. Sprinkle with white roasted sesame seeds (optional) and serve.
+
+## Additional Content
+
+- **Notes**:
+  1. The thickness of the meat slices should be 8mm. Too thick or too thin will affect the texture.
+  2. Control the oil temperature during frying to avoid a crust that is too dark or not crispy enough. This is very important.
+  3. When simmering the sweet and sour sauce, ensure it thickens but does not clump or turn into a syrup.
+
+- **References**:
+  - [Lao Fan Gu Version](https://www.bilibili.com/video/BV19F411b7ME)
+  - [Lao Dongbei Food Version](https://www.bilibili.com/video/BV1wa4y1C7Cd)
+  - [Cun Lü Version](https://www.bilibili.com/video/BV1xy411i7Mi)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/肉饼炖蛋.md

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+# Recipe for Steamed Egg with Pork Patty
+
+Steamed Egg with Pork Patty is a traditional Chinese home-cooked dish and a very popular side for rice. Beginners can complete it in just 20 minutes.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Ground pork
+- Eggs
+- Cooking wine
+- Light soy sauce
+- White pepper powder
+- Sesame oil
+
+## Measurements
+
+- Ground pork: 300g
+- Eggs: 2
+- Cooking wine: 10ml
+- Light soy sauce: 20ml
+- White pepper powder: 5g
+- Sesame oil: 10-15ml
+
+## Instructions
+
+- In a bowl, add ground pork, cooking wine, light soy sauce, white pepper powder, eggs, and sesame oil. Mix well.
+- Spread the seasoned ground pork onto a plate. Use a spoon to create a well in the center of the meat and crack one egg into it.
+- Fill a pot with water to 1/4 of its height. Once the water boils, place the plate inside the pot, cover with a lid, and steam for 15 minutes.
+
+## Additional Notes
+
+- When removing the Steamed Egg with Pork Patty, be aware that the plate will be very hot. Handle with care.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/腐乳肉.md

@@ -0,0 +1,54 @@
+# How to Make Fermented Bean Curd Pork
+
+Fermented Bean Curd Pork features a harmonious blend of pork belly and red fermented bean curd. The unique aroma of wine and soybeans from the fermented curd permeates the meat fibers, slowly simmering into a tender, amber-hued delicacy. The meat melts in your mouth, coated in a slightly sweet, savory sauce, making it a true delight for the taste buds.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Pork belly with skin
+- Red fermented bean curd (Xiangheng brand rose-flavored fermented bean curd recommended)
+- Rock sugar
+- Dark soy sauce
+- Cooking wine
+- Green onions (optional)
+- Ginger
+- Water
+- Cooking oil
+
+## Calculations
+
+Before each preparation, determine how many servings you wish to make. One serving is approximately enough for 2 people.
+
+Per serving:
+
+- Pork belly with skin: 400 g
+- Red fermented bean curd: 30 g (about 2 cubes)
+- Fermented bean curd juice: 15 ml
+- Rock sugar: 25 g
+- Dark soy sauce: 5 ml
+- Cooking wine: 15 ml
+- White part of green onion: 15 g
+- Chopped green onion: 5 g
+- Ginger: 10 g
+- Water: 500 ml
+- Cooking oil: 10 ml
+
+## Instructions
+
+- Cut the pork belly into small cubes, approximately 2.5 cm in length and width.
+- Add cooking wine and ginger slices to cold water. Place the pork belly in the pot, bring to a boil over medium heat, then remove and set aside.
+- Mash the red fermented bean curd cubes and juice into a paste. Mix in rock sugar and dark soy sauce to create the sauce.
+- Heat the wok with cold oil, sauté the white part of the green onion and ginger until fragrant. Add the pork cubes and stir-fry until golden brown.
+- Pour in the fermented bean curd sauce, stir to coat evenly, add hot water, and simmer.
+- Simmer on low heat for 40 minutes.
+- Increase heat to reduce the sauce. Turn off the heat when the sauce bubbles with thick, fish-eye-like bubbles.
+
+## Additional Notes
+
+- Single-crystal rock sugar is recommended.
+- The fermented bean curd provides sufficient saltiness and umami; no additional salt is needed.
+- While reducing the sauce on high heat, constantly shake the wok to prevent sticking.
+- Reference: [【Step-by-step Photos】How to Make Fermented Bean Curd Pork | Steps | Recipe | Xiachufang](https://www.xiachufang.com/recipe/102507/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md

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+# How to Make Wasabi Giant River Prawn
+
+![Finished Wasabi Giant River Prawn](./芥末罗氏虾成品.jpg)
+
+This dish can be made with any type of shrimp, including but not limited to Vannamei shrimp, tiger prawns, or black tiger shrimp. It is fragrant, flavorful, packed with wasabi zest, and finger-licking good, all while being incredibly easy to prepare.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Giant River Prawns (Roh氏虾)
+- Garlic
+- Green Wasabi
+- Light Soy Sauce
+- Cornstarch
+- White Pepper
+- White Sugar
+- Oyster Sauce
+- Salt
+- Bird's Eye Chili (omit or substitute with red bell pepper if you prefer no spice)
+- Butter
+- Cooking Oil
+
+## Quantities
+
+Per serving (serves approximately 2):
+
+- Giant River Prawns: 250g
+- Garlic: 1-2 cloves
+- Green Wasabi: 20g (for the sauce)
+- Cornstarch: 10g (for the sauce)
+- Light Soy Sauce: 30g (for the sauce)
+- White Pepper: 5g (for the sauce)
+- White Sugar: 3g (for the sauce)
+- Oyster Sauce: 15g (for the sauce)
+- Salt: 3g (for the sauce)
+- Bird's Eye Chili: 1-2 pieces
+- Butter: 20g
+- Cooking Oil: 80ml
+
+## Instructions
+
+1. **Prepare the Shrimp**:
+   - Butterfly the shrimp by cutting along the back, removing the vein and digestive tract. Alternatively, you can cut along the belly; frying them this way causes them to curl and open up, making for a more attractive presentation.
+   - Rinse thoroughly with clean water. Pat dry. You may lightly dust them with cornstarch before frying, though this is optional.
+
+2. **Prepare Garlic and Sauce**:
+   - Mince 2 cloves of garlic.
+   - Prepare the sauce by mixing light soy sauce, oyster sauce, white sugar, white pepper, and salt in a bowl. Add wasabi to taste. Dilute with a little water and stir in the cornstarch until fully dissolved.
+
+3. **Cooking Process**:
+   - Heat the wok/pan and add the cooking oil, ensuring it covers the bottom of the pan.
+   - Add the dried shrimp and pan-fry them slowly.
+   - Once the shrimp oil is released (indicated by lots of bubbles forming in the pan), add the minced garlic and bird's eye chili.
+   - When the aroma of the garlic is fragrant, add the butter.
+   - Once the butter melts, toss the shrimp to coat evenly, then pour in the prepared sauce.
+   - Cover and simmer for 2 minutes until the sauce thickens. Serve immediately.
+
+## Additional Notes
+
+- **Precautions**:
+  1. Do not fry the butter for too long after adding it to the pan. Once it melts and is mixed evenly, immediately add the sauce.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/茭白炒肉/茭白炒肉.md

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+# How to Make Stir-Fried Zongbai with Meat
+
+Zongbai has a delicious taste and certain nutritional value.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Zongbai (Wild Rice Stem)
+* Lean Meat
+* Starch
+* Cooking Oil
+* Chicken Bouillon
+* Ginger
+* Garlic
+* Cooking Wine
+* Salt
+
+## Measurements
+
+Per serving:
+
+* Zongbai: 2 stalks
+* Lean Meat: 100 g
+* Starch: 15 g
+* Cooking Oil: 30 ml
+* Chicken Bouillon: 5 g
+* Ginger: 1 slice
+* Garlic: 1 clove
+* Cooking Wine: 5 ml
+* Salt: 2 g
+
+## Instructions
+
+### Preparation
+
+* Slice the zongbai to a thickness of 0.5 cm.
+* Cut the lean meat into strips with a thickness of 0.3-0.5 cm. Add cooking wine, raw starch, salt, and water, then mix well.
+* Slice the ginger and mince the garlic.
+
+### Cooking
+
+* Bring a pot of water to a boil. Add the zongbai and boil for 60-90 seconds, then remove and drain.
+* Heat a wok, pour in 15 ml of oil, add the lean meat, and stir-fry repeatedly for 60 seconds, then remove.
+* Heat the wok again, pour in 15 ml of oil, add the ginger and garlic, and stir-fry for 30 seconds. Add the zongbai and continue stir-frying for 30 seconds.
+* Add the lean meat back in and stir-fry for 60 seconds. Add 20 ml of water, followed by salt and chicken bouillon, and stir-fry for another 60 seconds before serving.
+
+![Example Dish Final Product](./1.jpeg)
+![Example Dish Final Product](./2.jpeg)
+
+## Additional Tips
+
+* For the last step, you can consider adding oyster sauce and light soy sauce instead of salt to enhance the color and flavor.
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/荔枝肉/荔枝肉.md

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+# How to Make Lychee Pork
+
+Lychee Pork is a distinctive dish of Fujian cuisine, known for its sweet and sour flavor. It is a popular dish in the Fuzhou region.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Lean meat
+* Pineapple
+* Egg
+* Cooking oil
+* White sugar
+* Starch
+* Light soy sauce
+* Chicken bouillon
+* Minced ginger
+* Sesame seeds
+* Tomato ketchup
+* Rice vinegar
+
+## Measurements
+
+Per serving:
+
+* Fresh shiitake mushrooms 2
+* Crab stick mushrooms 30 g
+* Lean meat 150 g
+* Pineapple 100 g
+* Egg 1
+* Cooking oil 500 ml
+* White sugar 5 g
+* Starch 100 g
+* Light soy sauce 5 ml
+* Chicken bouillon 5 g
+* Minced ginger 5 g
+* Sesame seeds 2 g
+* Tomato ketchup 20 g
+* Rice vinegar 2 ml
+
+## Instructions
+
+* Cut the lean meat into chunks (2-3 cm each), place them in a large bowl, and add 1 egg, 50 g of starch, 3 ml of light soy sauce, and 2 g of chicken bouillon.
+* Stir thoroughly until the starch coats the meat chunks. If the mixture is too thin, add more starch; if too dry, add a little water. Then add 5 ml of oil, mix well, and set aside.
+* In another bowl, prepare the sauce by mixing tomato ketchup, 3 g of chicken bouillon, 2 ml of light soy sauce, minced ginger, white sugar, 10 g of starch, rice vinegar, and 200 ml of cold water. Stir well and set aside.
+* Peel and cut the pineapple into 6 pieces (each 1.5-2 cm).
+* Heat the wok with 500 ml of oil over high heat until you hear the sizzling sound indicating the oil is hot.
+* Place the meat chunks into the oil one by one (do not pour the entire bowl at once) to ensure they do not stick together.
+* Once all the meat is in, flip the pieces every 30 seconds with a spoon until the surface turns golden brown.
+* Remove the meat. After one minute, return it to the hot oil for a second fry until the surface becomes crispy and dark yellow. Remove and set aside in a large bowl.
+* Pour the prepared sauce into the wok. After 30 seconds, add the fried meat chunks and pineapple pieces. Stir-fry well and remove from heat.
+* Garnish with sesame seeds.
+
+![Example of the finished dish](./1.jpeg)
+![Example of the finished dish](./2.jpeg)
+![Example of the finished dish](./3.jpeg)
+![Example of the finished dish](./4.jpeg)
+![Example of the finished dish](./5.jpeg)
+![Example of the finished dish](./6.jpeg)
+![Example of the finished dish](./7.jpeg)
+
+## Additional Notes
+
+* In Fuzhou, water chestnuts (to cut the grease) and potatoes (to absorb oil) are traditionally used. Pineapple was chosen in this recipe because water chestnuts were hard to find during the pandemic.
+* Fujian cuisine tends to be sweet. If you prefer less sweetness, you can reduce or omit the white sugar.
+* You can tap the meat chunks with a spoon; a hollow sound indicates that the meat is fully fried.
+
+If you encounter any issues or have suggestions for process improvements while following the creation workflow in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md

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+# How to Stir-Fry Snow Peas with Chinese Sausage
+
+![Stir-Fried Snow Peas with Chinese Sausage](./1.png)
+
+Stir-fried snow peas with Chinese sausage is a nutritious dish with a refreshing taste, known for stimulating appetite and enhancing digestion. Snow peas are rich in various nutrients essential for the human body, particularly high-quality protein, which can boost the body's immune system and recovery capabilities.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Snow peas
+- Chinese sausage (lap cheong)
+- Light soy sauce
+- Cooking oil
+
+## Measurements
+
+The following quantities are for one serving.
+
+Per serving:
+
+- Approximately 50 snow peas
+- About 100 g of Chinese sausage
+- 10 ml of cooking oil
+- 10 ml of light soy sauce
+
+## Instructions
+
+- Remove the stems from the snow peas. If time permits, you can also remove the tail ends.
+
+- When purchasing the Chinese sausage, ask the vendor whether it is raw or pre-cooked. If raw, steam it beforehand. If pre-cooked, it can be used directly.
+
+- Wash the snow peas and blanch them in boiling water for about 45 seconds, or until they change color. Remove and rinse under cold water to cool them down. Set aside.
+
+- Heat a wok or pan and add approximately 10 ml of cooking oil. Wait for about 10 seconds to allow the oil temperature to rise.
+
+- Add the Chinese sausage and stir-fry continuously until the edges begin to curl slightly. **Crucial:** Keep the heat on low. Use the lowest possible heat setting to prevent burning.
+
+- Add the snow peas and increase the heat to medium-high. Stir-fry for 30 seconds, then add the light soy sauce. Continue stir-frying for another 20-30 seconds until done.
+
+  ![Stir-Fried Snow Peas with Chinese Sausage](./2.png)
+
+## Additional Notes
+
+- Salt was not added during the cooking process because the Chinese sausage is naturally salty, and the light soy sauce also adds saltiness.
+- Although Chinese sausage tastes great, it is considered less healthy. It is recommended to use it sparingly.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/萝卜炖羊排.md

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+
+# How to Make Braised Lamb Ribs with Radish
+
+Braised Lamb Ribs with Radish is a common home-style dish suitable for all ages. Beginners can typically complete it in no more than 2 hours.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Lamb ribs
+- White radish
+- Green onion (scallion)
+- Sichuan peppercorns
+- Bai Zhi (Angelica dahurica, optional)
+- Ginger
+- Cooking wine or yellow rice wine
+- Table salt
+- Rock sugar
+- Water
+
+## Quantities
+
+Per serving:
+
+- Lamb ribs: 400g
+- White radish: 1 piece
+- Green onion: 1 piece
+- Sichuan peppercorns: 10 grains
+- Ginger: 10g (typically, take one piece of ginger and slice about 4 pieces from it)
+- Cooking wine or yellow rice wine: 30ml-40ml
+- Table salt: 10g
+- Rock sugar: 2-4 pieces
+- Water: Enough to cover the ingredients, approximately 1000ml
+
+## Instructions
+
+- Peel the radish and cut it into large chunks of 3-5cm using a rolling cut technique. Set aside.
+- Ask the butcher to cut the lamb ribs for you, as household knives are usually not strong enough. Set aside.
+- Place the lamb ribs in a pot with cold water. Add half of the cooking wine and half of the chopped green onion and ginger. Boil for 10 minutes to remove the gamey odor. (Optional) Skim off the scum that rises to the surface with a spoon.
+- In a separate pot of cold water, add the cut white radish and half of the rock sugar. Bring to a boil and cook for 5 minutes to remove the radish's pungency. Remove and set aside.
+- Transfer the blanched lamb ribs into a pressure cooker. Add water to cover all ingredients, then add an additional 300ml of water.
+- Add the remaining green onion, ginger, cooking wine, Sichuan peppercorns, rock sugar, Bai Zhi (optional), and salt to the pot. Cover and bring to pressure. Once the valve starts hissing (reaches pressure), reduce to medium heat and simmer for approximately 15 minutes.
+  - If you do not have a pressure cooker, use a regular pot and simmer for approximately 40 minutes to 1 hour.
+- Turn off the heat and wait for the pressure cooker to fully release steam. Open the lid, add the previously blanched radish, and adjust seasoning. Add 3-10g of salt or water, tasting the broth to check the saltiness.
+- Turn the heat back on to medium. Once the pressure cooker reaches pressure again, simmer for 10 minutes. If using a regular pot, cover and simmer for 20 minutes.
+- Turn off the heat and serve.
+
+## Additional Notes
+
+- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again.
+
+If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull request.

en/dishes/meat_dish/蒜苔炒肉末.md

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+# How to Make Stir-Fried Garlic Scapes with Minced Pork
+
+Stir-fried garlic scapes with minced pork is a simple and easy-to-make dish. It is a common home-cooked meal in northern China, beloved by many for its simplicity and delicious taste.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Thinly sliced pork belly
+- Garlic scapes
+- Table salt
+- Light soy sauce
+- Cooking oil
+- Garlic cloves
+
+## Ingredients for 1 Serving
+
+- Garlic scapes: 1 bunch (approximately 190g per bunch)
+- Thinly sliced pork belly: 4 slices (approximately 20g)
+- Cooking oil: 10ml
+- Garlic cloves: 2 cloves
+- Light soy sauce: 15ml
+- Table salt: 2g
+
+## Instructions
+
+- Cut the garlic scapes into 5cm pieces and set aside.
+- Cut the pork belly into 5mm x 5cm strips and set aside.
+- Crush and mince the garlic cloves, then set aside.
+- Heat a wok and add 10ml of cooking oil. Wait 10 seconds for the oil to heat up.
+- Add the minced garlic and stir-fry over medium heat for **10 seconds** until fragrant.
+- Add the pork belly and 5ml of light soy sauce. Stir-fry over medium heat for **30 seconds** until the meat is cooked and lightly browned.
+- Add the garlic scapes and 10ml of light soy sauce. Stir-fry for **30 seconds**.
+- Add 20g of water to the wok and stir-fry over medium heat for **5 minutes** until the garlic scapes are slightly softened.
+- Finally, add 2g of table salt and stir-fry over medium heat for **30 seconds**. Serve immediately.
+
+## Additional Tips
+
+- Taste the dish before adding salt to adjust the seasoning according to your preference.
+- Thinly sliced pork belly is chosen because it is easy to cut and absorbs flavor well without marinating.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/虎皮肘子.md

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+# How to Make Tiger Skin Pork Elbow
+
+Tiger Skin Pork Elbow is a traditional famous dish, with pork elbow as the main ingredient. Through the three steps of braising, frying, and stewing, the skin of the elbow takes on a tiger-skin-like texture. The skin is soft and flavorful, rich but not greasy, while the lean meat is tender and delicious. This dish is the ultimate choice for silencing elders and enjoying a hearty meal during holidays, truly a lifesaver.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Pork front elbow
+- Cooking oil
+- Rock sugar
+- Salt
+- Dark soy sauce
+- Light soy sauce
+- White vinegar
+- Bay leaves
+- Cinnamon bark
+- Cardamom
+- Sichuan peppercorns
+- Star anise
+- Starch
+- Green onion
+- Ginger
+- Garlic
+- Water
+- Cooking wine
+
+## Conversion
+
+- 1 tablespoon = 15ml
+- 1 teaspoon = 5ml
+
+| Ingredient | Quantity | Unit |
+|:---:|:---:|:-:|
+| Pork front elbow | 1 | piece |
+| Cooking oil | 1 | bucket |
+| Rock sugar | 5 | buckets |
+| Salt | 1-2 | teaspoons |
+| Dark soy sauce | 1 | teaspoon |
+| Light soy sauce | 1 | tablespoon |
+| White vinegar | 1 | tablespoon |
+| Bay leaves | 3 | leaves |
+| Cinnamon bark | 2-3 | grams |
+| Cardamom | 3 | pods |
+| Sichuan peppercorns | 8-12 | pieces |
+| Star anise | 2-4 | pieces |
+| Starch | 1 | tablespoon |
+| Green onion | 2 | stalks |
+| Ginger | 6 | grams |
+| Garlic | 6 | cloves |
+| Cooking wine | 2 | tablespoons |
+
+## Instructions
+
+### Pre-processing
+
+- After thawing the pork elbow, soak it in water for 1 hour to remove blood.
+- If you have a blowtorch, use it to scorch the surface of the **pork elbow skin** until it turns **brownish-black** to remove hair and destroy sweat glands. Be careful not to scorch the same spot for too long to avoid burning; stop when the skin is almost entirely brownish-black.
+- If you do not have a blowtorch, heat an iron wok to over 200°C. Place the pork elbow directly into the wok. Use a spatula or chopsticks to ensure the skin makes full contact with the wok's surface. When the contact area turns brown, move to another spot and continue scorching until the entire elbow has been thoroughly scalded. Pay attention to the wok's temperature during this process; do not let the wok become red-hot.
+- Use a scouring pad to scrub the pork elbow under water, removing the scorched parts from the surface. After scrubbing, the elbow will return to its pre-scorched state.
+- Place the pork elbow in the iron wok and add as much cold water as possible, depending on the depth of the wok and the size of the elbow. As long as you can safely lift the wok and its contents, it is best if the water can submerge more than 3/4 of the elbow.
+
+### Removing Gamey Odor
+
+- Take the white part of 1 green onion, cut it into 3 segments, and put it in the wok.
+- Take 3 cloves of garlic, crush them with the flat side of a knife, and put them in the wok.
+- Take 6 grams of ginger (Note: Original text says 3g here but 6g in table; sticking to table quantity for consistency or following step instruction? Step says 3g. I will follow the step instruction: 3 grams) -> Wait, the step says "Take 3 grams of ginger". The table says 6g. Usually, steps are more specific to the action. I will translate the step as written: 3 grams.
+- Add 2 tablespoons of cooking wine to the wok.
+- Once the water in the wok boils, wait for five minutes, then remove the pork elbow. Pick out all the ingredients from the wok and keep the broth in a separate container for later use.
+
+### Frying
+
+- Add cold oil to the wok, using the previous water volume as a reference; it is best if the oil can submerge more than 3/5 of the pork knuckle. Heat over medium heat.
+- When the [oil temperature](tips/advanced/油温判断技巧.md) reaches 50% (medium-hot), reduce the heat to low and place the pork knuckle in the oil for frying.
+- During the frying process, the cook should pay attention to personal safety.
+- During frying, use a spatula or other heat-resistant kitchen tools to evenly spoon the oil from the wok onto the parts of the pork knuckle that are not submerged. If conditions permit, flip the pork knuckle every 3 minutes to ensure even frying.
+- The frying process lasts approximately 20 minutes. When you observe that the skin of the pork knuckle has turned entirely light brown and the lean meat parts are slightly charred, remove it and set aside.
+- The oil used for frying can be used to make other fried dishes, but avoid reusing it too many times.
+
+### Stir-frying Sugar Color
+
+- Prepare 200ml of [stir-fried sugar color](../../tips/advanced/糖色的炒制.md) for later use.
+
+### Braising
+
+- Place the pork knuckle into a pressure cooker. Add all the meat broth, sugar color, bay leaves, cinnamon bark, cardamom, Sichuan peppercorns, star anise, dark soy sauce, light soy sauce, and white vinegar. If you prefer a sweeter taste, add an additional 2-3 grams of rock sugar.
+- Take the white part of one scallion, divide it into 3 sections, and add it to the pot.
+- Take 3 cloves of garlic, flatten them with the side of a knife, and add them to the pot.
+- Take 3 grams of ginger and add it to the pot.
+- Cover the lid and pressure-braise for 40 minutes.
+
+### Reducing the Sauce
+
+- Prepare the slurry during the braising period. Take 1 bowl, add 1 tablespoon of starch and 100ml of water, and stir until it becomes a white suspension.
+- After the braising time is complete, open the pressure cooker lid, remove all the ingredients from the pot, and keep only the pork knuckle.
+- Transfer the remaining meat broth from the pressure cooker into a wok, and move the pork knuckle to a plate or bowl.
+- Place the wok on the stove and turn the heat to high. During the sauce reduction process, you can dip the tip of a chopstick into the broth to taste the saltiness and add salt according to your preference. Note that the flavor will be milder when there is more broth, so consider this when adding salt.
+- When the meat broth comes to a boil, pay attention to the remaining volume of the broth.
+- When the remaining broth is less than half of the original volume, stir the prepared slurry again and add half of it.
+- Wait for the broth to boil, then add the remaining half.
+- Wait for the broth to boil again, and after boiling, let it simmer for 1-2 minutes before turning off the heat. At this point, the broth in the wok should be thick and reddish-brown.
+- Use a spoon to evenly drizzle the broth over the pork knuckle, ensuring that every part of the knuckle is coated. If the broth runs out before the knuckle is fully covered, you can serve it directly. Otherwise, there is no need to drizzle the remaining broth; you can serve it directly.
+
+## Additional Content
+
+- Reference: [Bilibili Lao Fan Gu Video Tutorial](https://www.bilibili.com/video/BV1P4421c7s5)
+
+<!-- 必须保留下面的文字。 -->
+If you encounter any issues or have suggestions for improvement while following the process outlined in this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/蚂蚁上树.md

@@ -0,0 +1,53 @@
+# How to Make Ants Climbing a Tree
+
+Ants Climbing a Tree is a classic Sichuan dish, primarily made with glass noodles and minced meat. It is savory, slightly spicy, and deeply flavorful, with soft, smooth noodles and tender, fragrant minced meat. The entire process takes only 20 minutes, making it an excellent dish for home cooking.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Sweet potato glass noodles
+- Minced pork (or minced beef)
+- Pixian doubanjiang (broad bean paste)
+- Light soy sauce
+- Dark soy sauce
+- Cooking oil
+- Minced garlic, minced ginger
+- Green onions (optional)
+
+## Measurements
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Sweet potato glass noodles: 80g (dry weight)
+- Minced pork: 150g
+- Pixian doubanjiang: 15g
+- Light soy sauce: 10ml
+- Dark soy sauce: 5ml
+- Cooking oil: 10ml
+- Minced garlic: 10g
+- Minced ginger: 5g
+- Water: 300ml (for boiling the noodles)
+
+## Instructions
+
+- Soak the sweet potato glass noodles in advance for 20 minutes until soft, then set aside.
+- Finely mince the garlic and ginger separately, and set aside.
+- Heat a wok or pan, add 10ml of cooking oil, and stir-fry the minced garlic and ginger until fragrant.
+- Add the minced pork and stir-fry until the meat turns white and begins to release a little oil.
+- Add the Pixian doubanjiang and stir-fry until red oil is released.
+- Add the light soy sauce and dark soy sauce, and stir-fry evenly.
+- Pour in 300ml of water and bring to a boil.
+- Add the soaked and drained glass noodles, gently stirring with chopsticks to prevent sticking.
+- Simmer over medium-low heat for about 5 minutes until the noodles have **completely absorbed the sauce** and appear slightly dried.
+- Garnish with chopped green onions according to taste, turn off the heat, and serve.
+
+## Additional Notes
+
+- Avoid boiling the noodles for too long, as they may break and lose their texture; if cooking time is extended, reduce the amount of sauce accordingly.
+- Pixian doubanjiang has a high salt content, so adjust the amount of light soy sauce to taste.
+- For enhanced flavor, you can add 0.5g of white pepper.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/血浆鸭/血浆鸭.md

@@ -0,0 +1,59 @@
+# How to Make Blood Duck
+
+![Blood Duck (Extra Spicy)](./血浆鸭(特辣).jpg)
+
+![Blood Duck (Mildly Spicy)](./血浆鸭(微辣).jpg)
+
+Blood Duck is a famous traditional specialty from Wugang, Hunan. It is fragrant, crispy, and delicious. Thanks to the addition of vinegar-coagulated duck blood, not only are the duck bones tender and crisp, but the ginger and chili peppers also become sweet and mild rather than spicy. Beginners can typically complete this dish in about 2 hours.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Fresh young duck meat
+- Fresh duck blood (collect the blood while slaughtering the duck by adding vinegar; stir clockwise with chopsticks to prevent coagulation)
+- Ginger
+- Garlic cloves
+- Green onions (scallions)
+- Chili peppers
+- Alcohol (Baijiu, beer, or rice wine are all acceptable)
+- Light soy sauce
+- Cooking wine
+- Salt
+- Chicken bouillon powder
+
+## Measurements
+
+Per serving (recommended for 2-4 people):
+
+- Fresh young duck meat: 2000g
+- Fresh duck blood: 250ml
+- Ginger: 6 slices (add 1-3 more slices if you prefer stronger ginger flavor)
+- Garlic cloves: 6
+- Green onions: 2 stalks, chopped and set aside
+- Chili peppers: 1000g (choose green chilies, wire chilies, or beauty chilies based on preference; add 5-8 more bird's eye chilies or朝天椒 if you like it spicier; chop and set aside)
+- Alcohol (choose one):
+  - High-proof Baijiu: 50ml + Water: 150ml
+  - Beer: 200ml
+  - Rice wine: 200ml
+- Light soy sauce: 10ml
+- Cooking wine: 30ml
+- Salt: 8g
+- Chicken bouillon powder: 5g
+
+## Instructions
+
+- Cut the fresh young duck meat into approx. 3cm cubes. Add cooking wine and ginger slices to remove the bloodwater.
+- Heat a wok, add approx. 100ml of cooking oil, and bring to a high heat until the oil is hot. Add the marinated duck meat and stir-fry continuously.
+- When the duck meat changes color completely (turns white to the naked eye), add the alcohol, then pour in 200ml of boiling water. The water should just cover the duck meat. Cover the wok and simmer on medium heat for 15 minutes.
+- Once the water boils, uncover the wok, add the ginger and garlic, stir-fry briefly, cover again, and continue heating for 10 minutes.
+- Uncover the wok, add the chili peppers, and stir-fry continuously until the peppers soften visibly. Add the fresh duck blood. At this stage, stir-fry constantly to ensure every piece of duck meat and every slice of chili is coated with the duck blood (this is the essence of Blood Duck).
+- Stir-fry until the duck blood turns black visibly. Add salt, chicken bouillon powder, and green onions. (Those who enjoy Shan Hu Jiao You/Sichuan pepper oil can add 3-6 drops at this stage.) Stir-fry one or two more times.
+- Remove from heat, plate, and serve.
+
+## Additional Notes
+
+- During cooking, monitor the water level and adjust the flame size to prevent the pot from drying out and sticking.
+- When adding the fresh duck blood, stir-fry and stir continuously to prevent the blood from clumping and coagulating into large chunks.
+
+If you find any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md

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+# How to Make Braised Beef with Tomatoes and Potatoes
+
+![Result Image](./abaaba_1.png)
+
+The main feature of Braised Beef with Tomatoes and Potatoes (Brisket) is that it tastes great. Beef is a high-quality protein source, and using beef brisket makes it even more delicious.
+
+The difficulty level is practically non-existent; even a 90-year-old grandmother using a cane can make it.
+
+Estimated total preparation time: 1–1.5 hours.
+Ratio of braising time to active prep time ≈ 3:1
+
+Estimated cooking difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Beef
+- Aromatics
+- Green onion (scallion)
+- Ginger
+- Cooking wine
+- Sichuan peppercorns
+- Star anise
+- Bay leaves
+- White sugar or rock sugar
+- Soy sauce (optional)
+- Dark soy sauce
+- Black pepper powder (or white pepper powder)
+- Potatoes
+- Tomatoes
+- Onion
+
+## Measurements
+
+- Beef: 500–700g
+- Aromatics
+  - 1 green onion, 4 slices of ginger, cooking wine
+  - 3g Sichuan peppercorns
+  - 1 (or half) star anise
+  - 2 bay leaves
+  - 15ml oil (reduce to 10ml if using beef brisket, according to preference)
+- Seasonings
+  - White sugar or rock sugar
+  - Soy sauce (e.g., Qianhe Brewing Light Soy Sauce, additive-free), dark soy sauce
+  - Black pepper powder (white is also fine): 2g
+- Potatoes: 2–3 pieces (adjust according to preference, as long as they fit in the pot)
+- Tomatoes: 2–3 medium-sized ones, roughly the size of a fist
+- Onion: 1, slightly larger than a fist
+
+## Instructions
+
+- Prep:
+  - Peel the potatoes and cut them into 5cm chunks; set aside.
+  - Score a cross on the tomatoes, blanch in boiling water, peel off the skin, remove the core, and cut into 3cm chunks; set aside.
+  - Chop 4g of green onion into fine pieces; break the rest into 5-8cm long segments.
+  - Soak the beef in cold water for half an hour to remove blood, or boil it in cold water until the surface turns white, then remove. Skim off the foam during the process.
+  - Dice the onion into 0.5-1cm pieces.
+
+- Preparation
+  - Maintain medium heat throughout.
+  - Submerge the beef in cold water, place it in a pressure cooker, add the green onion segments, ginger slices, and 20g of cooking wine. Once steam appears, pressure cook for 20 minutes.
+  - Remove the beef and cut it into 5cm chunks. Pick out the ginger slices and pour the broth into a large bowl for later use.
+  - Heat oil. When the oil reaches 40-50% heat, add Sichuan peppercorns, star anise, and bay leaves. Remove them once fragrant but before they burn.
+  - Add the beef, green onion, and ginger. Stir-fry until fragrant; the duration doesn't matter. If it looks like it might burn, ladle in 10ml of broth (apply this method as needed).
+  - After stir-frying until fragrant, add 15ml of light soy sauce, 15ml of cooking wine, white pepper, 5-10g of tomato paste or one can of tomatoes, and the diced onion. Stir-fry until the onion becomes translucent.
+  - (Optional) Add a pinch of salt to help the onion release moisture and prevent burning. Do not add too much; adjust seasoning later.
+  - Cook the tomatoes until they break down and become soft, then pour in the reserved broth.
+
+- Simmering
+  - Once it comes to a boil over medium heat, reduce to low heat for the remainder of the cooking process.
+  - 30-40 minutes before serving, add the potatoes and season to taste.
+  - Taste and add sugar and salt as needed until the flavor is right.
+  - Serve when the beef is tender enough to be pierced easily with chopsticks!
+
+## Additional Notes
+
+- Ensure the broth is warm when adding it during the simmering process.
+- Do not cover the pot completely while simmering, or the potatoes will become mushy.
+- Stir occasionally during simmering to prevent sticking to the bottom.
+- Simmering in a clay pot yields better results. You can stir-fry in a wok and then transfer to the clay pot. If using a clay pot, avoid high heat before it comes to a boil to prevent cracking.
+- Do not use too much soy sauce; the broth will become saltier as it reduces. It is fine if it tastes slightly bland when thin. You can add more soy sauce during simmering if needed.
+- Avoid using chicken bouillon or MSG, as they will overpower the natural umami of the beef.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/西红柿牛腩/西红柿牛腩.md

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+# Tomato Beef Brisket Recipe
+
+Tomato beef brisket features a rich, tangy, and sweet sauce, with tender and aromatic beef, making it a perfect match for rice. Beginners typically need 90 minutes to complete this dish.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+* Tomatoes
+* Beef brisket
+* Gas stove (for peeling tomatoes)
+* Pressure cooker / Casserole / Regular aluminum pot (Iron wok)
+* 2cm long scallion segments (2 pieces), ginger slices (2 pieces), chopped scallions (10g), minced ginger (10g)
+* Light soy sauce, white pepper, sugar, cooking wine (Liaojiu/Huangjiu), 3 small star anise pods
+* Beef brisket (choose cuts with a good balance of fat and lean meat for better texture)
+
+## Quantities per Serving
+
+- Tomatoes: 3-4 pieces (approx. 200g each)
+- Beef brisket: 500g
+- Cooking oil: 20-30ml
+
+## Instructions
+
+- Cut the beef brisket into strips or cubes (2cm x 2cm x 2cm). Place in a pot with cold water, bring to a boil, and cook for 2 minutes to remove impurities. Remove and rinse thoroughly.
+- In a separate pot, bring 2L of water to a boil. Add the 2cm scallion segments, 2 ginger slices, star anise, and 5-10ml of cooking wine. Add the blanched beef, cover, and simmer (1 hour in a casserole, 45 minutes on the pressure cooking mode of a pressure cooker). The meat is done when a chopstick can easily pierce through it.
+- Peel the tomatoes: Make a cross-shaped cut on the top of the tomato down to the waist. Insert a chopstick or fork into the stem end. Use low heat on the gas stove, rotating the tomato while roasting. Check frequently and remove once the skin starts to peel. Tear off the skin and cut into small pieces. The smaller, the better.
+  - Be careful of heat when peeling. Peeled tomatoes are very slippery; cut slowly for safety.
+- Heat oil in a wok. When the oil reaches 70% heat, add the 10g of scallions and ginger. Add the tomatoes and stir-fry until they release their red color and become soft. Add the cooked beef brisket and its broth. The broth should just barely cover the meat.
+- Season with salt, sugar, and light soy sauce according to taste. Cover and simmer.
+- Once boiling, increase the heat and stir-fry for another 3-5 minutes.
+- When the tomato sauce reaches a medium consistency, turn off the heat. Sprinkle with chopped scallions and serve.
+
+## Additional Notes
+
+- Pay attention to fire safety. Pay attention to fire safety. Pay attention to fire safety.
+- When stewing meat in a casserole/aluminum pot, reduce to medium-low or low heat after boiling. For pressure cookers, see [Learning to Use a Pressure Cooker](./../../../tips/learn/高压力锅.md).
+- The tomato peeling method described above is the fastest method I have personally practiced.
+- Absolutely no tomato paste and minimal seasonings are used to preserve the original flavor of the ingredients.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md

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+# Recipe for Oilseed Lettuce with Black Bean and Dace Fish
+
+![Oilseed Lettuce with Black Bean and Dace Fish](./豆豉鲮鱼油麦菜成品.jpg)
+
+Oilseed Lettuce with Black Bean and Dace Fish is a very common dish. It requires simple ingredients and is easy to prepare. The dace fish is salty and fragrant, making it an excellent accompaniment for rice.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Oilseed lettuce (Youtiao Cai)
+- Ganzhu brand canned dace fish
+- Garlic
+- Light soy sauce
+- White sugar
+- Cooking oil
+
+## Measurements
+
+Per serving (approximately 2 servings):
+
+- Oilseed lettuce: 500g
+- Canned dace fish: 1 can (approx. 250g)
+- Garlic: 4 cloves
+- Light soy sauce: 20g
+- White sugar: 3g
+- Cooking oil: 15ml
+
+## Instructions
+
+1. **Ingredient Preparation**:
+   - Wash the oilseed lettuce and cut it into segments.
+   - Open the can of dace fish, remove the main bones, cut the fish into small pieces, and set aside.
+   - Mince the garlic.
+
+2. **Stir-frying Process**:
+   - Heat the wok and add the cooking oil. Once the oil is hot, add the washed oilseed lettuce. Stir-fry until it wilts and releases water, then remove from the wok and set aside. Discard the liquid released during stir-frying.
+   - Reheat the wok, add the oil from the canned dace fish, and sauté the minced garlic until fragrant.
+   - Once the garlic is fragrant, add the black beans from the can, stir well, then add the chopped dace fish pieces and stir again.
+   - Once evenly mixed, add the oilseed lettuce back in. Season with light soy sauce and sugar.
+   - After seasoning, give it a simple stir and serve on a plate.
+
+## Additional Notes
+
+- **Precautions**:
+  1. The canned dace fish is already seasoned, so adding light soy sauce provides sufficient flavor. No additional salt is needed.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/豉汁排骨.md

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+# How to Make Black Bean Sauce Pork Ribs
+
+Black Bean Sauce Pork Ribs are a classic steamed dim sum dish from Cantonese tea houses. They are rich in savory black bean aroma, tender and juicy, and perfect for pairing with rice!
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork spare ribs
+- Yangjiang fermented black beans
+- Minced garlic
+- Minced ginger
+- Light soy sauce
+- Dark soy sauce
+- Oyster sauce
+- White granulated sugar
+- Cornstarch
+- Cooking oil
+- Water
+- Chopped green onions (optional)
+- White sesame seeds (optional)
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–4 people.
+
+Per serving:
+
+- Pork spare ribs: 500 g
+- Yangjiang fermented black beans: 15 g
+- Minced garlic: 10 g
+- Minced ginger: 5 g
+- Light soy sauce: 15 ml
+- Dark soy sauce: 3 ml
+- Oyster sauce: 10 g
+- White granulated sugar: 5 g
+- Cornstarch: 8 g
+- Cooking oil: 20 ml (use 10 ml if you do not plan to drizzle hot oil)
+- Water: 30 ml
+
+## Instructions
+
+- Soak the pork ribs in cold water for 10 minutes to remove blood, change the water and repeat twice, then pat dry with paper towels.
+- Soak the fermented black beans in water for 5 minutes.
+- Mix all ingredients together (use 10 ml of cooking oil for marinating) and let it marinate for 8–30 minutes.
+- Steam over boiling water for 18 minutes.
+- Let it rest (simmer in the pot) for 2 minutes.
+- Pour 10 ml of cooking oil into a pan and heat it to 180–200 °C.
+- Evenly sprinkle chopped green onions and white sesame seeds over the ribs, then drizzle the hot oil over the toppings.
+
+## Additional Notes
+
+- Mincing the fermented black beans slightly after soaking will enhance the flavor.
+- Adjust the steaming time based on the size of the ribs; they are done when a chopstick can easily pierce the cartilage area.
+- Traditional Black Bean Sauce Pork Ribs do not include the topping or the hot oil drizzle.
+- Leftover sauce can be used to mix with rice or noodles.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md

@@ -0,0 +1,84 @@
+# How to Make Steeled White Eel with Black Bean Sauce
+
+![Example of Steamed White Eel with Black Bean Sauce](./豉汁蒸白鱔.jpeg)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- White Eel (White Anguilla)
+- Black Beans
+- Garlic
+- Ginger
+- Scallions (Green Onions)
+- Light Soy Sauce
+- Dark Soy Sauce
+- Sugar
+- Sesame Oil
+- Cornstarch (Optional)
+- Red Chili Pepper (Optional, for garnish)
+
+### Tools
+
+- Steamer or Electric Steamer
+- Heat-Resistant Plate (Suitable for steaming)
+- Knife and Cutting Board
+- Small Bowl (For mixing the sauce)
+
+## Quantities
+
+Serves: 1
+
+Per Serving:
+
+- White Eel: 250g (Approximately one small white eel, cleaned and cut into segments)
+- Black Beans: 1 tablespoon
+- Garlic: 2 cloves (minced)
+- Ginger: 3 slices (julienned)
+- Scallions: 1 stalk (cut into segments or julienned)
+- Light Soy Sauce: 1.5 tablespoons
+- Dark Soy Sauce: 0.5 teaspoon
+- Sugar: 0.5 teaspoon
+- Sesame Oil: 0.5 teaspoon
+- Cornstarch: 1 teaspoon (optional, for marinating)
+- Water: 1 tablespoon (for the sauce)
+- Red Chili Pepper: 10g (julienned, for garnish)
+
+## Instructions
+
+1. **Inspect and Clean the White Eel**:
+   - Ask the fishmonger to clean the eel, remove the slime, and cut it into segments approximately 5 cm long when purchasing.
+   - Upon returning home, inspect the white eel, rinse it thoroughly to ensure no residual slime or impurities remain.
+   - Optional: Gently rub the eel segments with 3g of salt and 1 teaspoon of cornstarch, marinate for 5 minutes, then rinse clean to remove fishiness and enhance tenderness.
+
+2. **Prepare the Sauce**:
+   - In a small bowl, mix 1 tablespoon of black beans, minced garlic from 2 cloves, 1.5 tablespoons of light soy sauce, 0.5 teaspoon of dark soy sauce, 0.5 teaspoon of sugar, 0.5 teaspoon of sesame oil, and 1 tablespoon of water. Stir well to combine.
+   - If you prefer a richer black bean flavor, add an additional 0.5 tablespoon of black beans.
+
+3. **Arrange on Plate**:
+   - Lay the cut white eel segments flat on the heat-resistant plate, trying to avoid overlapping.
+   - Sprinkle the julienned ginger evenly over the eel.
+   - Pour the prepared black bean sauce evenly over the eel.
+
+4. **Steam**:
+   - Add water (500ml) to the steamer or electric steamer and bring it to a boil.
+   - Place the plate containing the white eel into the steamer and cover with the lid.
+   - Steam on medium-high heat for about 8-10 minutes (adjust time based on the size of the eel segments) until the eel is fully cooked but not overcooked (the meat turns white and no blood remains).
+
+5. **Garnish and Serve**:
+   - Remove from the steamer and garnish with julienned scallions and red chili peppers (optional).
+   - Drizzle with hot sesame oil to enhance the aroma.
+   - Serve hot, paired with white rice.
+
+## Additional Content
+
+- **Notes**:
+  - Ensure the white eel is fresh; choose live fish when purchasing for more tender and succulent meat.
+  - You can specify the length when the fishmonger cuts the segments (about 5 cm is ideal) to facilitate steaming and eating.
+  - Avoid steaming for too long to prevent the white eel meat from becoming tough.
+
+- **Variations**:
+  - Add chili peppers or XO sauce to enhance the spiciness and complexity of flavors.
+  - If you prefer a softer and more tender texture, add rice wine during the marinating process.
+
+If you encounter any issues or have suggestions for improvement while following the preparation steps in this guide, please submit an Issue or Pull Request.

en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md

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+# How to Make Guizhou Spicy Chicken
+
+![Guizhou Spicy Chicken](./Guizhou Spicy Chicken.jpg)
+
+Guizhou people's obsession with eating chicken
+
+* Holidays: Eat chicken
+* Birthdays: Eat chicken
+* When sick: Eat chicken
+* When guests visit: Eat chicken
+* Family reunions: Eat chicken
+* Don't know what to eat? Eat chicken
+
+Guizhou Spicy Chicken features a variety of side dishes, offering a fragrant, spicy, and tender texture.
+
+Estimated cooking difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Free-range corn-fed chicken
+- Potatoes
+- Garlic
+- Bay leaves
+- Ginger
+- Dark soy sauce
+- Sichuan peppercorns or numbing peppers
+- Chili paste (made from crushed chili peppers mixed from Huaxi Dangwu, Zunyi Bullet Head, Strip peppers, and Dafang wrinkled peppers)
+- Doubanjiang (broad bean paste)
+- Beer
+- Garlic sprouts
+- Fermented rice wine residue (Jiu Zao)
+- Cooking oil
+
+## Measurements
+
+Per serving:
+
+- Chicken: 2 kg (approx. 4.4 lbs) for 3-4 people; increase proportionally for more servings
+- Beer: Half a bottle
+- Ginger: Two pieces, finger-sized
+- Chili paste: 500g (approx. two fist-sized portions)
+- Garlic sprouts: 3 stalks
+- Bay leaves: 2 leaves
+- Garlic: 2 cloves
+- Potatoes: 2
+- Rapeseed oil: 1 kg (approx. 2.2 lbs); a large amount is needed for initial frying
+- Dark soy sauce: 20 ml
+
+## Instructions
+
+- Add oil to the wok until it reaches half its height. First, fry the potato strips cut into long pieces until the surface turns golden, then remove and set aside. When the oil temperature rises to a point where it feels hot to the hand, add the cut chicken pieces to the wok along with sliced ginger and Sichuan peppercorns.
+- Initially, the oil will be cloudy due to the moisture in the chicken. Continue frying until the oil becomes clear, indicating the chicken is fried. Remove and set aside.
+- Remove about one-third of the oil from the wok, as it is no longer needed.
+- Heat the remaining oil in the wok. Add the chili paste, Doubanjiang, and sliced ginger. Stir-fry until red oil emerges. Add the fried chicken pieces and stir-fry evenly to coat.
+- Once the chicken pieces are evenly colored, add the dark soy sauce and pour in the beer. Ensure the beer covers the chicken completely. Add the bay leaves, cover the wok, and simmer for 10 minutes, stirring occasionally.
+- Add the potato strips and whole garlic cloves (do not chop them). Simmer for another 20 minutes.
+- Finally, add the fermented rice wine residue and stir-fry evenly. Add the chopped garlic sprouts, and the dish is ready to serve.
+
+## Additional Notes
+
+- During the cooking process, be sure to stir-fry frequently, as the chili paste can easily burn.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/辣椒炒肉.md

@@ -0,0 +1,53 @@
+# How to Make Stir-fried Pork with Chili Peppers
+
+⚠️ Note: This dish requires some basic cooking skills; beginners are not recommended to try it.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Green chili peppers (for those who like spicy food, Hangjiao or Luosujiao are recommended; for those who do not like spicy food, pointed peppers or sweet peppers can be used)
+* Lean pork
+* Salt
+* Light soy sauce
+* Oyster sauce
+* Garlic
+* Ginger
+* Soy sauce (optional)
+* Fermented black beans (optional)
+
+## Calculations
+
+Before each preparation, determine how many servings you plan to make. One serving is sufficient for 1 person.
+
+Total Amounts:
+
+* Number of green chili peppers = Number of servings * 3.
+* Amount of meat = Number of servings * 200g.
+* Amount of salt = Number of servings * 3g.
+* Light soy sauce = Number of servings * 3ml.
+* Oyster sauce = Number of servings * 3ml.
+* Garlic = Number of servings * 5g.
+* Ginger = Number of servings * 5g.
+* Soy sauce = Number of servings * 2ml.
+* Fermented black beans = Number of servings * 3g.
+
+Use the above conditions to calculate the proportions of raw materials needed for your planned preparation.
+
+## Instructions
+
+* Wash the `green chili peppers`, remove the `stems` and `seeds`, and then cut them using the `rolling cut technique` for later use.
+* `Smash the garlic` with the side of a knife, then slice it crosswise into `garlic cloves`. `Mince the ginger` into `ginger bits`.
+* Cut the `lean pork` into `slices` (cut along the grain of the pork, meaning the knife moves horizontally relative to the meat fibers; the resulting slices will have a "川" character-like grain pattern).
+* Wash the sliced `pork`, place it in an empty bowl, add the calculated amounts of `light soy sauce`, `oyster sauce`, and `salt`, mix well, and marinate for 10 minutes.
+* Heat the wok without adding oil. Add the `prepared green chili peppers` and stir-fry over high heat until they develop a blistered, tiger-skin-like appearance. Add 2g of `salt`, continue stir-frying for 1 minute, then remove and set aside.
+* Without washing the wok, heat it over high fire. Add `oil` (amount: servings * 8ml). Wait for 30 seconds, then add the `garlic cloves` and `ginger bits`, stir-frying for 15 seconds.
+* Add the marinated `pork` to the wok and stir-fry for 2 minutes. Then add the previously stir-fried `green chili peppers` and stir-fry for another 1 minute.
+* Add `fermented black beans` according to personal taste preference. Finally, add `soy sauce` and continue stir-frying for 30 seconds.
+* Remove from heat and plate the dish.
+
+## Additional Notes
+
+**Only green chili peppers or Luosujiao should be used; Luosujiao is the optimal choice. Do not use other varieties of chili peppers!**
+
+If you follow this guide's process and find any issues or have suggestions for improvement, please submit an Issue or Pull request.

en/dishes/meat_dish/酱排骨/酱排骨.md

@@ -0,0 +1,55 @@
+# Braised Pork Ribs Recipe
+
+Braised pork ribs are characterized by their rich reddish-brown color, tender and melt-in-the-mouth texture, intense bone aroma, thick and flavorful sauce, and a savory taste with a hint of sweetness.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Pork ribs
+* Five-spice powder
+* Cooking wine
+* Cooking oil
+* White sugar
+* Dark soy sauce
+* Light soy sauce
+* Oyster sauce
+* Millet peppers
+* Garlic
+* Ginger
+
+## Quantities
+
+Per serving:
+
+* Pork ribs: 300 g
+* Five-spice powder: 20 g
+* Cooking wine: 10 ml
+* Cooking oil: 30 ml
+* White sugar: 15 g
+* Dark soy sauce: 10 ml
+* Light soy sauce: 10 ml
+* Oyster sauce: 5 ml
+* Millet peppers: 1 piece
+* Garlic: 2 cloves
+* Ginger: 2 slices
+
+## Instructions
+
+* Boil water in a pot. Add the pork ribs, ginger slices, and cooking wine. Once boiling, skim off the white foam with a spoon. Cook for 2-3 minutes, then remove and set aside.
+* Rinse the pork ribs under cold water 2-3 times.
+* Heat a clean pot over low heat and add the cooking oil. Add the white sugar and stir gently until the sugar syrup turns golden yellow.
+* Add the pork ribs and stir-fry for 30 seconds. Then add the light soy sauce, oyster sauce, five-spice powder, garlic, and millet peppers. Stir-fry for another 30 seconds, then add enough water to submerge the ribs.
+* Bring to a boil over high heat and cook for 30 minutes. Add the dark soy sauce for color, then simmer for another 10 minutes.
+* Remove from heat and plate.
+
+![Example Finished Dish](./1.jpeg)
+![Example Finished Dish](./2.jpeg)
+
+## Additional Tips
+
+* For enhanced flavor, consider adding doubanjiang (fermented broad bean paste) or ketchup.
+* The high-heat boiling time can be adjusted according to personal preference.
+* During the simmering process, you can add 2-3 eggs to make simple braised eggs.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/酱牛肉/酱牛肉.md

@@ -0,0 +1,65 @@
+# Braised Beef Recipe
+
+![Braised Beef](./酱牛肉.jpg)
+
+Homemade braised beef is nutritious and flavorful, making it an excellent choice for both a main dish or a side. Beginners can typically complete this in about 10 hours.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Beef shank
+- Bay leaves
+- Ginger
+- Green onions
+- Dark soy sauce
+- Cinnamon stick
+- Rock sugar
+- Sichuan peppercorns
+- Cooking wine
+- Light soy sauce
+- Salt
+- Star anise
+- Soybean paste
+
+## Measurements
+
+Per batch:
+
+- Beef shank: 2000g
+- Bay leaves: 1 leaf
+- Ginger: 3 slices
+- Green onions: half a stalk
+- Dark soy sauce: 15ml
+- Cinnamon stick: 1 piece
+- Rock sugar: 7-8 pieces
+- Sichuan peppercorns: 15 grains
+- Cooking wine: 30ml
+- Light soy sauce: 15ml
+- Salt: 8g
+- Star anise: 4 pods
+- Soybean paste: 15ml
+
+## Instructions
+
+- Clean the beef shank thoroughly and soak it in cold water for 1 hour to remove blood.
+- Pierce the surface of the beef shank with a toothpick or fork. Add cooking wine, Sichuan peppercorns, and ginger slices. Wrap the container tightly with plastic wrap and marinate for 4-6 hours.
+- Cut the beef shank into chunks approximately 8cm in size, no larger than 10cm.
+- Place the beef shank in a pot and add cold water until the meat is submerged. Bring to a boil and start timing. Skim off the foam. After 3 minutes, turn off the heat, remove the beef, and rinse it with warm water.
+- Transfer the cleaned beef shank to a clay pot or stew pot. Add enough water to cover the meat. Bring to a boil over high heat, then add all other ingredients except salt.
+- Once the water boils, reduce the heat to low and simmer for 90 minutes. Then add salt.
+- After adding salt, continue simmering on low heat for another 90 minutes. (Note: Check the water level every 30 minutes to ensure it covers at least 80% of the meat.)
+- After cooking for 180 minutes, remove the beef shank. Wrap it tightly in plastic wrap and refrigerate for several hours.
+- Once chilled, slice the beef against the grain and serve. For the remaining beef shank, it is recommended to store it whole in the refrigerator rather than slicing it.
+
+## Additional Notes
+
+- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again (check approximately every 30 minutes).
+- Wrapping the beef tightly in plastic wrap and refrigerating it for several hours helps keep the sliced meat firm and intact.
+- Piercing the surface of the beef with a toothpick or fork helps break down the fascia, allowing the flavors to penetrate better.
+
+### References
+
+- [Recipe from Xiachufang App](http://www.xiachufang.com/recipe/106670199/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/醉排骨/醉排骨.md

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+# How to Make Drunken Pork Ribs
+
+Drunken Pork Ribs is a characteristic traditional famous dish from Fuzhou City, Fujian Province.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Pork ribs
+* White sugar
+* Cooking oil
+* Fish sauce
+* Sesame seeds
+* Ketchup
+* Chinkiang vinegar
+* Garlic
+* Scallions
+* Sweet potato starch
+* Egg yolk
+
+## Quantities
+
+Per serving:
+
+* Pork ribs: 200 g
+* White sugar: 10 g
+* Cooking oil: 500 ml
+* Fish sauce: 5 ml
+* Sesame seeds: 5 g
+* Ketchup: 5 g
+* Chinkiang vinegar: 5 ml
+* Garlic: 2 cloves
+* Scallions: 1 stalk
+* Sweet potato starch: 30 g
+* Egg yolk: 1
+
+## Instructions
+
+* Mix 5 g of sweet potato starch with water into the pork ribs, stir, rinse 2-3 times, then place in a large bowl for later use.
+* Add fish sauce, sweet potato starch, and egg yolk to the pork ribs and mix thoroughly.
+* Place the pork ribs into the pot one by one (do not pour the entire bowl in at once), ensuring that they do not stick together.
+* After all ribs are in the pot, use a spoon to flip the meat pieces over every 30 seconds until the surface of the ribs turns golden brown.
+* Remove the pork ribs. After one minute, put them back into the oil to continue frying until the surface of the meat pieces becomes slightly charred. Then remove and place in a large bowl for later use.
+* Prepare a small bowl, add minced garlic, Chinkiang vinegar, white sugar, fish sauce, ketchup, chopped scallions, and sesame seeds. Mix well, then pour in 5 ml of hot oil.
+* Pour the sauce over the pork ribs, mix thoroughly, and then serve on a plate.
+
+![Example of the finished dish](./1.jpeg)
+
+## Additional Information
+
+* Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian, and other regions. Its effect is similar to light soy sauce.
+* Due to the pandemic, fish sauce was unavailable during this preparation, so dark soy sauce was used as a substitute. As a result, the pork ribs appear darker than usual; normally, they should be golden yellow.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md

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+# How to Make Stir-Fried Pork with Green Peppers and Potatoes
+
+![Stir-Fried Pork with Green Peppers and Potatoes](https://user-images.githubusercontent.com/49046468/205808925-b0ab8f98-0325-4136-8094-3f2ae8c547d5.jpg)
+
+Stir-fried pork with green peppers and potatoes is a simple dish that combines meat and vegetables. Beginners can typically complete it in about 1 hour. It's incredibly appetizing~
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Green peppers
+- Potatoes
+- Pork (pork belly)
+- Scallions
+- Ginger
+- Garlic
+- Salt
+- Soy sauce
+- Potato starch
+
+## Calculations
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.
+
+Per serving:
+
+- 2 green peppers (approximately 200g total)
+- 2 potatoes (approximately 300g total)
+- 200g pork
+- 1 scallion (approximately 10g)
+- 1 piece of ginger (approximately 5g)
+- 3 cloves of garlic (approximately 12g)
+- 7g salt
+- 6-10ml soy sauce
+- 10-15ml cooking oil
+- 5g potato starch
+- 15g water
+
+## Instructions
+
+- Remove the stems from the green peppers and cut them into small pieces. Peel the potatoes and slice them into 2mm thin slices. Cut the pork into 4mm thin slices. Cut the scallions into 3mm small pieces both horizontally and vertically. Peel the ginger and garlic, crush them, and mince finely. Mix the potato starch with approximately 15g of water to create a slurry.
+- Heat oil in a wok until it reaches 70% heat. Add the pork slices and stir-fry gently until the meat loses its red color. Add approximately 3ml of soy sauce and stir-fry to coat the meat evenly with color, then add approximately 2g of salt.
+- Reduce the oil temperature to 50%. Add the scallions, ginger, and garlic, and stir-fry for 5 seconds. Then add the potato slices, increase the heat to 70%, and stir-fry evenly. Add approximately 5ml of soy sauce and 2g of salt. Stir-fry until the potatoes are cooked through and have a slightly browned surface.
+- Increase the heat to 80% and add the green peppers. Stir-fry on high heat until "wok hei" (aroma) develops (indicated by white smoke rising). Stir-fry evenly for 1 minute to ensure even coloring. Finally, pour the potato starch slurry around the edges of the wok and reduce the heat to 40% to thicken the sauce.
+- Once the dish reaches a *viscous consistency*, turn off the heat and serve.
+
+## Additional Notes
+
+If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request.

en/dishes/meat_dish/香干肉丝.md

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+# How to Make Shredded Pork with Smoked Tofu
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Pork tenderloin (you can buy pre-cut and pre-weighed shredded pork at the supermarket)
+* Smoked tofu (Xianggan)
+* Salt
+* Light soy sauce
+* Cornstarch
+* Garlic
+* Green bell pepper
+* Chicken bouillon powder
+
+## Calculation
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
+
+Total quantities:
+
+* Smoked tofu = Number of servings * 75g
+* Number of green bell peppers = Number of servings * 5
+* Amount of pork = Number of servings * 100g
+* Amount of salt = Number of servings * 3g
+* Light soy sauce = Number of servings * 5ml
+* Cornstarch = Number of servings * 5g
+* Garlic = Number of servings * 5g (approximately 3 cloves)
+* Chicken bouillon powder = 2g
+
+Use the above conditions to calculate the proportions of raw materials needed for your plan.
+
+## Procedure
+
+### Preparation
+
+* Marinate the `shredded pork` (cut it yourself if you don't have it) by mixing it evenly with 3ml of light soy sauce and cornstarch. Set aside.
+* Wash the `green bell pepper`, then cut it using the `rolling knife technique` and set aside.
+* Slice the `garlic` horizontally, and shred the `smoked tofu`.
+* Mix the `cornstarch` with 10ml of water and stir evenly.
+
+### Cooking
+
+* Heat 15ml of oil in a clean wok. Do not wait for the oil to get hot; pour in the shredded pork and gently stir-fry until separated. Once the pork is cooked, remove it immediately, leaving the oil in the wok.
+* Add the garlic slices and shredded smoked tofu to the wok. Add 2ml of light soy sauce and stir-fry evenly.
+* After 2-3 minutes, depending on the heat level, add the shredded green bell peppers and stir-fry.
+* After 1 minute, add the cooked pork back in and mix.
+* Pour in the cornstarch and water mixture to thicken the sauce. Add 3g of salt and 2g of chicken bouillon powder. Stir-fry for 2-3 minutes, then remove from heat.
+* The dish is ready.
+
+Note: Different cookware or stoves may affect the stir-frying time. If you are unsure whether the ingredients are cooked, taste a small piece to check.
+
+## Additional Notes
+
+**For the peppers, choose green bell peppers; Screw peppers (Luo Si Jiao) are the best option. If you like spicy food, you can add finely chopped Millet peppers and add them together with the green bell peppers!**
+
+If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md

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+# Stir-fried Pork with Celery and Smoked Tofu
+
+![Stir-fried Pork with Celery and Smoked Tofu](./香干芹菜炒肉.jpg)
+
+Stir-fried Pork with Celery and Smoked Tofu is a very simple home-style dish. It is said that eating more celery can help alleviate high blood pressure. When stir-fried with smoked tofu and pork, it becomes quite delicious. Beginners can complete this dish in about 30 minutes (including prep time).
+
+Estimated Cooking Difficulty: ★★★
+
+## Ingredients and Tools
+
+- Smoked tofu (xianggan)
+- Celery
+- Pork
+- Garlic
+- Chili peppers: Green or red chilies work
+- Sichuan peppercorns: Optional
+- Salt
+- Chicken bouillon powder: Optional
+- Dark soy sauce
+- Oyster sauce
+- Cooking oil
+
+## Quantities
+
+Note: These quantities are for approximately 2 servings.
+
+Per serving:
+
+- Smoked tofu: 150g
+- Celery: 4 stalks
+- Pork: 200g
+- Garlic: 2 cloves
+- Chili peppers: 4 pieces
+- Sichuan peppercorns: 6 grains (omit if you don't like them, or use Sichuan peppercorn water)
+- Salt: 5g
+- Chicken bouillon powder: 3g
+- Dark soy sauce: 8ml
+- Oyster sauce: 5ml
+- Cooking oil: 10-15ml
+
+## Instructions
+
+- Remove the leaves from the celery, cut into segments, and slice into strips no longer than 4cm. Set aside.
+- Slice the smoked tofu into strips about the width of your pinky finger. Set aside.
+- Slice the garlic or mince it into garlic paste. Set aside.
+- Slice the chili peppers into rings or diagonal strips. Set aside.
+- Heat the wok and add 10-15ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
+- Add the Sichuan peppercorns and garlic to stir-fry until fragrant (if you eat ginger, you can add some ginger slices/shreds).
+- Add the pork and stir-fry until the color changes. Add 8ml of dark soy sauce to color and stir-fry evenly (if you have doubanjiang, you can add 3ml and stir-fry together).
+- Add the smoked tofu and stir-fry evenly (about 2 minutes).
+- Add the chili peppers and stir-fry evenly (about 1-2 minutes).
+- Add the celery and 5g of salt, and stir-fry for 1 minute.
+- Add 3g of chicken bouillon powder and 5ml of oyster sauce, stir-fry evenly, and serve.
+
+## Additional Notes
+
+- If you cannot find celery or the celery is too thick, consider blanching it: put it in boiling water for 1 minute, then remove and rinse with cold water (to keep it crisp).
+- If the smoked tofu you bought is hard or dense, you can blanch it after slicing.
+- [Stir-fried Pork with Celery and Smoked Tofu Tutorial](https://www.xiachufang.com/recipe/105987156/)
+
+If you find any issues or have improvements for the process described in this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/香煎五花肉/香煎五花肉.md

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+# How to Pan-Fry Pork Belly
+
+![Pan-Fried Pork Belly](./香煎五花肉.jpg)
+
+Pan-fried pork belly is a simple and easy-to-prepare dish. The pork belly is rich and fatty without being greasy, while the lettuce leaves are crisp, fresh, and healthy. With a little bit of cooking experience, you can complete this dish in about half an hour.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
+- Lettuce
+- Soy sauce, salt, MSG, cooking wine, ginger, garlic, oil, doubanjiang (fermented broad bean paste)
+
+## Calculation
+
+Before each preparation, determine how many servings you plan to make. One serving is sufficient for one person.
+
+Per serving:
+
+- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
+- One head of lettuce
+- Cooking oil: 5ml
+
+## Instructions
+
+- Slice the pork belly strips along the long edge into pieces 1mm–1.5mm thick. Set aside.
+- Place the sliced pork belly in a bowl. Add 8g soy sauce, 1g salt, 1g MSG, 10g cooking wine, two slices of ginger, and two smashed garlic cloves. Marinate for 10 minutes.
+- Pull the lettuce leaves off by hand, wash them thoroughly, and set aside.
+- Heat a pan and pour in 5ml of cooking oil. Once the oil begins to lightly smoke, add the pork belly. Pan-fry one side until golden brown and crispy, then flip and repeat on the other side.
+- Remove the pork belly from the pan and plate it.
+- Spread doubanjiang on the lettuce leaves, wrap the pork belly inside, and serve.
+
+## Additional Notes
+
+- Be careful of hot oil splatters while cooking.
+
+If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.md

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+# How to Make Braised Chicken with Shiitake Mushrooms
+
+![Braised Chicken with Shiitake Mushrooms](./香菇滑鸡.jpg)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Large chicken legs
+- Dried shiitake mushrooms
+- Ginger
+- Green onions
+- Garlic
+
+## Measurements
+
+Per serving:
+
+- Large chicken legs: 2
+- Dried shiitake mushrooms: 5 pieces
+- Ginger: 2 slices
+- Green onions: 2 stalks
+- Garlic: 2 cloves
+- Warm water (30-40 ℃): 150ml
+- Cooking wine: 15ml
+- Light soy sauce: 30ml
+- Salt: 1.5g
+- Dark soy sauce: 15ml
+- Sugar: 15ml
+- Sesame oil: 5ml
+
+## Instructions
+
+- Soak the dried shiitake mushrooms in warm water until softened.
+- Cut the ginger into small pieces, cut the green onions into sections, and halve the garlic cloves.
+- Bone the chicken legs (you can leave the bones in, but it might slightly affect a programmer's efficiency while eating). Cut the chicken into small pieces.
+- Cut the soaked shiitake mushrooms into quarters. Reserve the mushroom soaking water for later use.
+- Blanch the chicken pieces in boiling water for 1 minute to remove blood foam and impurities.
+- Add 15ml of cooking wine, 15ml of light soy sauce, 1.5g of salt, and 15ml of dark soy sauce to the chicken pieces. Mix well.
+- Heat oil to 30% temperature (low heat). Add the chicken pieces and stir-fry until golden brown. Remove and set aside.
+- Leave a little oil in the wok. Add green onions, ginger, and garlic, and stir-fry until fragrant. Add the shiitake mushrooms and stir-fry over high heat.
+- After about 20 seconds, you will smell the aroma of the shiitake mushrooms. Add the fried chicken pieces, all of the reserved mushroom water (**this programmer considers this the soul of the dish**), 15ml of sugar, and 30ml of light soy sauce.
+- Reduce heat to medium, leave the lid off, and simmer for 2 minutes to thicken the sauce. Drizzle with 5ml of sesame oil, sprinkle with chopped green onions, then turn off the heat and plate.
+
+## Additional Notes
+
+- Boneless chicken leg preparation is relatively complex. Here is my experience for reference:
+  - Place the chicken leg flat on the cutting board, with the **bone facing the programmer**. Make a deep cut from the top to the bottom, ensuring you touch the bone.
+  - Use your hands to pull the meat to the sides.
+  - Use the tip of the knife to separate the meat clinging to the bone.
+  - Flip the chicken leg. Insert the knife tip close to the bone and cut through the connection points between the bone and the meat.
+  - Use the knife tip to sever the final attachments.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md

@@ -0,0 +1,53 @@
+# How to Make Spicy Chicken Feet Pot
+
+![Spicy Chicken Feet Pot](./result2.jpg)
+
+The Spicy Chicken Feet Pot has a chewy, bouncy texture, with a rich and spicy flavor that leaves a lasting aftertaste.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Chicken feet
+- Green onions
+- Ginger
+- Cooking wine
+- Bay leaves
+- Star anise
+- Light soy sauce
+- Dark soy sauce
+- Garlic
+- Millet peppers
+- Chili powder (optional)
+- Oyster sauce
+- Five-spice powder
+- Salt
+- Chicken bouillon
+
+## Measurements
+
+- 500g chicken feet
+- 3 bay leaves
+- 3 star anise
+- 6 millet peppers
+- 10g minced ginger
+- 10g minced garlic
+- 2 green onions
+- 3g oyster sauce
+
+## Instructions
+
+- Trim the nails off the chicken feet. If you bought only the foot pads, cut them in half. If using whole chicken feet, remove the bones. Rinse thoroughly with clean water.
+- Place the chicken feet in a pot with cold water. Add ginger, green onions, and cooking wine to blanch. Once the water boils, skim off the foam.
+- Add bay leaves, star anise, light soy sauce, and dark soy sauce. Cover and simmer on low heat for 30 minutes.
+  ![Simmering Chicken Feet](./result1.jpg)
+- Remove the chicken feet and reserve one bowl of the chicken broth for later use.
+- Heat oil in a wok over low heat. Stir-fry the minced ginger, minced garlic, and millet peppers until fragrant. Add chili powder if you prefer it spicier. Add light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and salt. Stir-fry until a savory sauce aroma is released.
+- Add the chicken feet, season with a little salt, and stir-fry for 1-2 minutes. Then pour in the reserved chicken broth, stirring continuously while cooking.
+- Add chicken bouillon for extra freshness, sprinkle with chopped green onions, mix well, and serve.
+
+Note: If you wish to add side dishes, do so after frying the base ingredients but before adding the chicken feet.
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/鱼香肉丝.md

@@ -0,0 +1,67 @@
+# How to Make Yuxiang Shredded Pork
+
+Estimated Cooking Difficulty: ★★★★
+
+## Required Ingredients and Tools
+
+* Pork tenderloin 200g
+* Carrot 100g
+* Green bell pepper 100g
+* Dried wood ear mushrooms 5g
+* Light soy sauce 10ml
+* Cooking wine 5ml
+* Egg white 1
+* Cornstarch 10g
+* Vinegar 15ml
+* White sugar 10g
+* Salt 5g
+* Ginger 20g
+* Scallions 20g
+* Garlic 2 cloves
+* Doubanjiang (broad bean paste) 15g
+
+## Notes
+
+Please note that this recipe yields enough for 1-2 servings.
+
+## Instructions
+
+### Prepare Marinade and Sauce
+
+* Prepare the `marinade`: Mix the following ingredients:
+  * Light soy sauce 5ml
+  * Cooking wine 5ml
+  * Cornstarch 5g
+  * Water 20ml
+  * Egg white 1
+* Prepare the `sauce`: Mix the following ingredients:
+  * Light soy sauce 5ml
+  * Vinegar 15ml
+  * White sugar 10g
+  * Salt 1g
+  * Cornstarch 5g
+  * Water 20ml
+
+### Prep the Ingredients
+
+* Marinate the pork tenderloin with the `marinade` for 15-30 minutes. Be sure to mix thoroughly.
+* Soak the dried wood ear mushrooms for 4 hours, rinse clean, and cut into small pieces.
+* Wash the green bell pepper, remove the stem, and slice into strips.
+* Wash the carrot and slice into strips. [Blanch](../../tips/learn/learn-blanche.md) the carrot strips.
+* Mince the ginger and garlic.
+* Cut the scallions into 5mm segments.
+
+### Stir-fry the Ingredients
+
+* Heat the wok and add 15ml of oil.
+* Add the marinated pork and stir-fry quickly until it turns white. Remove and set aside.
+* Heat the wok again and add 5ml of oil.
+* Add all the `scallions`, `ginger`, `garlic`, and `doubanjiang`.
+* Add all the `carrots`, stir-fry for 20 seconds, then add the green bell pepper and wood ear mushrooms. Stir-fry for 2 minutes.
+* Add the `stir-fried pork`. Stir-fry quickly to combine. Do not stir-fry for more than 20 seconds.
+* Pour in the `sauce`. Stir-fry quickly to combine. Do not stir-fry for more than 15 seconds.
+* Turn off the heat and plate the dish.
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/鱼香茄子/鱼香茄子.md

@@ -0,0 +1,71 @@
+# How to Make Yuxiang Eggplant
+
+![yuxiangqiezi](./yxqz1.jpg)
+
+This dish is incredibly appetizing—perfect for becoming a rice-consuming champion.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggplant
+- Ground meat
+- Salt
+- Sugar
+- MSG
+- Light soy sauce
+- Dark soy sauce
+- Vinegar
+- Starch water
+- Doubanjiang (fermented broad bean paste)
+
+## Calculations
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person.
+
+- Eggplant: 2 pieces
+- Ground meat: 20g
+- Salt: 3-5g
+- Sugar: 5-10g
+- MSG: 5g
+- Light soy sauce: 10ml
+- Dark soy sauce: 5ml
+- Vinegar: 10ml
+- Starch water: 100ml
+- Doubanjiang: 20-30g
+- Scallions, ginger, garlic, and small red chili peppers (adjust to taste)
+
+## Instructions
+
+- Cut the eggplant into strips.
+
+    ![bz1](./yxqz2.jpg)
+
+- Mince the meat, and finely chop the scallions, ginger, and garlic. Dice the small red chili peppers.
+
+    ![bz2](./yxqz3.jpg)
+
+- Prepare the Yuxiang sauce: In a bowl, combine salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar, and starch water. Mix well.
+
+- Pour 300ml of oil into a pot and heat over low heat (low heat is easier to control). When the oil reaches 70% heat (approximately 40 seconds on low heat, with slight smoke appearing), add the eggplant strips and fry for two minutes. Remove the eggplant when the edges turn slightly yellow. Save the excess oil for stir-frying other dishes later.
+
+    ![bz4](./yxqz4.jpg)
+
+- Leave 15-30ml of oil in the pot, add the minced meat, and stir-fry until it turns white. Remove and set aside.
+
+    ![bz5](./yxqz5.jpg)
+
+- Add 15-30ml of oil to the pot, then add the Doubanjiang, white parts of the scallions, ginger, and garlic. Stir-fry until fragrant, then add the cooked minced meat and toss to combine.
+
+    ![bz6](./yxqz5.jpg)
+
+- Add 80-150ml of water (the water level should reach about 80% of the height of the eggplant). Pour in the eggplant and the prepared sauce. Stir-fry vigorously to allow the flavors to absorb and the sauce to thicken. Finally, add the scallions, toss to mix evenly, and serve.
+
+    ![bz7](./yxqz7.jpg)
+
+## Additional Notes
+
+- You can peel the eggplant according to your preference, and you may add more ground meat if desired.
+- Reference: [Detailed Steps for Yuxiang Eggplant](https://www.zhms.cn/recipe/kbbrl.html?source=2)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/麻婆豆腐/麻婆豆腐.md

@@ -0,0 +1,56 @@
+# How to Make Mapo Tofu
+
+![Finished Dish](./1.jpeg)
+
+This dish is inspired by Mapo Tofu. It is rich in various essential trace elements for the human body, such as iron, calcium, phosphorus, and magnesium. Most importantly, it goes perfectly with rice!
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Silken tofu (Qingmei brand recommended)
+- Fruit knife
+- Salted duck eggs (Liufu Duck brand recommended; this is the soul of the dish)
+- Pork belly (ground pork from the supermarket is also acceptable)
+- Garlic
+- Ginger
+- Millet peppers (optional if you don't like spicy food)
+- Spicy chili sauce (Guangle brand recommended)
+- Sichuan peppercorns
+- Salt
+- Soy sauce (Wei Jixian soy sauce)
+
+## Ingredients List
+
+- 1 box of silken tofu
+- 1 salted duck egg
+- 20-30g of pork belly
+- 2 cloves of garlic
+- 2 slices of ginger
+- 5 millet peppers
+- 5g of garlic chili sauce
+- 20 Sichuan peppercorns
+- 3g of salt
+- 10g of soy sauce
+
+## Instructions
+
+- Mince the garlic and ginger, and set aside.
+- Slice the millet peppers into rings, and set aside.
+- Mince the pork belly (skip this step if you bought ground pork).
+- Add half of the salt and Wei Jixian soy sauce to the ground pork, mix well, and set aside.
+- Cut the salted duck egg in half vertically with a kitchen knife (be careful). Remove the yolk (it is crucial to remove it to avoid a fishy taste). Crush the remaining egg white into approximately 2 mm x 2 mm pieces. It doesn't need to be too fine. Set aside.
+- Open the tofu packaging. Use a fruit knife to cut the tofu in the box into pieces approximately 2.5 cm x 3 cm in size. Set aside.
+- Heat a wok and add 10ml - 15ml of cooking oil. Wait for 10 seconds to let the oil temperature rise.
+- Reduce heat to low. Add the garlic, ginger, pepper rings, Sichuan peppercorns, salted duck egg whites, and garlic chili sauce. Stir-fry for 20 seconds until fragrant.
+- Increase heat to medium. Add the ground pork and stir-fry for about 1 minute until the meat changes color.
+- Reduce heat to low. Add the tofu. Sprinkle the remaining salt and Wei Jixian soy sauce evenly over the tofu.
+- Pour boiling water along the side of the wok (pouring directly on the tofu may cause it to break). The water should just cover the tofu.
+- Increase heat to high. Once the water boils, immediately reduce to medium heat and simmer for about 10 minutes.
+- When only 1/5 of the water remains and the tofu has absorbed the color, turn off the heat and serve.
+
+## Additional Notes
+
+- Pay close attention during the cooking process to prevent the food from burning.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/麻辣香锅.md

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+# How to Make Mala Xiang Guo
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Green vegetables (bok choy, Indian lettuce, spinach)
+- Boneless meat (pork, beef, chicken, fish balls, ham sausage)
+- Dried tofu
+- Beijing-style Spicy Instant Noodles
+- Dried chili peppers
+
+## Quantities
+
+These amounts are approximately for 3 people.
+
+- Green vegetables: 455 grams total. You can distribute the ratio of bok choy, Indian lettuce, and spinach according to your preference.
+- Boneless meat: 430 grams total. You can distribute the ratio of pork, beef, chicken, fish balls, and ham sausage according to your preference.
+- Dried tofu: 152 grams
+- Beijing-style Spicy Instant Noodles: 1 pack
+- Dried chili peppers: 5 grams
+- Mala Xiang Guo seasoning: 110 grams
+
+Among the above ingredients, the ratios of green vegetables, boneless meat, dried tofu, and Beijing-style Spicy Instant Noodles are recommended. If you have your own preferred ingredients, you can adjust the ratios according to your taste.
+
+## Instructions
+
+1. Boil a pot of water (the amount of water should be enough to submerge the ingredients in steps 2-4).
+2. Add the green vegetables to the boiling water, blanch for 5 minutes, then remove and set aside.
+3. Add the boneless meat to the boiling water, blanch for 4 minutes, then remove and set aside.
+4. Add the Beijing-style Spicy Instant Noodles to the boiling water, cook for 2 minutes, then remove and set aside.
+5. Discard the boiling water, wipe the pot dry, add 105 grams of cooking oil, and heat on high for 30 seconds.
+6. Add the Mala Xiang Guo seasoning and stir-fry for 20 seconds.
+7. Add the dried chili peppers and stir-fry for 10 seconds.
+8. Add the blanched green vegetables, reduce the heat to medium, and stir-fry for 3 minutes.
+9. Add the blanched boneless meat and stir-fry for 3 minutes.
+10. Add the cooked Beijing-style Spicy Instant Noodles and toss with chopsticks for 1 minute.
+11. Turn off the heat and serve.
+
+## Additional Notes
+
+Explanation of heat levels:
+
+- High heat is typically around 240 degrees Celsius. For example, with an induction cooktop, the input power is approximately 2 kilowatts.
+- Medium heat is typically around 120 degrees Celsius. For example, with an induction cooktop, the input power is approximately 1.4 kilowatts.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/黄油鸡.md

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+# Butter Chicken Recipe
+
+> Butter Chicken / Murgh Makhani(मुर्ग़ मखनी)— Indian Butter Chicken Curry
+
+Butter Chicken is one of India's most famous dishes and the most popular item on menus at Indian restaurants worldwide. It is said to have been invented at the Moti Mahal restaurant in Delhi in the 1950s. Marinated chicken is grilled at high temperatures and then simmered in a rich sauce made of tomatoes, butter, cream, and spices. The finished dish is orange-red in color with a rich, smooth, and velvety texture. Total time: approximately 45 minutes (chicken requires 1 hour of marinating time beforehand).
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Chicken thighs (boneless)
+- Yogurt
+- Butter
+- Heavy Cream
+- Tomatoes
+- Onion
+- Ginger
+- Garlic
+- Cashews (for thickening)
+- Turmeric powder
+- Red chili powder (Kashmiri red chili powder is best; vibrant color, mild heat)
+- Garam Masala
+- Coriander powder
+- Cumin powder
+- Cardamom powder
+- Kasuri Methi (dried fenugreek leaves)— Optional but highly recommended
+- Sugar
+- Salt
+- Cooking oil
+- Wok or large skillet
+- Blender/Food processor
+
+## Calculations
+
+Before each preparation, determine how many servings you plan to make. One serving is sufficient for 3-4 people.
+
+Per Serving:
+
+**Marinated Chicken Section:**
+
+- Chicken thighs 500g (boneless, cut into large chunks)
+- Yogurt 80ml
+- Ginger 10g, grated
+- Garlic 4 cloves (approx. 12g), minced
+- Red chili powder 5g
+- Turmeric powder 3g
+- Salt 3g
+- Lemon juice 15ml
+- Cooking oil 15ml
+
+**Sauce Section:**
+
+- Tomatoes 5 (approx. 500g), chopped
+- Onion 1 (approx. 100g), chopped
+- Cashews 30g
+- Ginger 10g
+- Garlic 4 cloves
+- Butter 50g
+- Heavy cream 100ml
+- Red chili powder 5g (Kashmiri red chili powder is best)
+- Coriander powder 5g
+- Cumin powder 3g
+- Garam Masala 3g
+- Cardamom powder 2g
+- Kasuri Methi 3g (crushed by hand)
+- Sugar 10g
+- Salt 5g
+- Water 100ml
+
+## Instructions
+
+### Marinating the Chicken (1 hour in advance)
+
+- In a large bowl, mix yogurt, grated ginger, minced garlic, red chili powder, turmeric powder, salt, and lemon juice.
+- Add the chicken chunks and coat them thoroughly with the marinade.
+- Cover with plastic wrap and refrigerate for **at least 1 hour**.
+
+### Grilling the Chicken
+
+- Pour 15ml of cooking oil into a pan and heat over high heat.
+- Add the marinated chicken pieces to the pan (do not pour in the marinade).
+- Pan-fry over high heat until *golden brown on both sides* (about 3 minutes per side); the chicken does not need to be fully cooked.
+- Remove and set aside.
+
+### Making the Sauce Base
+
+- Add tomato chunks, onion chunks, cashews, ginger, garlic, and 100ml of water to the pan.
+- Bring to a boil over high heat, then reduce to medium heat and **simmer for 15 minutes** until *all ingredients are completely soft*.
+- Let cool slightly, then blend in a blender until *smooth and creamy*.
+- Strain through a sieve to remove solids, resulting in a smooth sauce; set aside.
+
+### Simmering
+
+- Melt 50g of butter in a pan over medium heat.
+- Pour in the strained tomato sauce.
+- Add 5g of red chili powder, 5g of coriander powder, 3g of cumin powder, and 5g of salt.
+- Stir-fry for **3-5 minutes** until *the sauce darkens and oil separates*.
+- Add the roasted chicken pieces and toss to coat evenly.
+- Add 10g of sugar (to balance the acidity of the tomatoes) and stir.
+- Pour in 100ml of heavy cream and mix well.
+- Simmer over low heat for **10-12 minutes** until the chicken is fully cooked and has absorbed the sauce.
+- Add 3g of garam masala and 2g of cardamom powder.
+- Sprinkle in 3g of dried fenugreek leaves (crushed by hand).
+- Mix well and turn off the heat.
+- Plate the dish; optionally drizzle with a little extra heavy cream for garnish.
+
+## Additional Notes
+
+- Dried fenugreek leaves (Kasuri Methi) are key to the unique flavor of this dish, imparting a distinctive herbal aroma. They can be purchased at Indian grocery stores or online platforms.
+- Using Kashmiri red chili powder yields a brighter red color with less heat. If unavailable, use half the amount of regular red chili powder and add 3g of red bell pepper powder.
+- Cashews help thicken and smooth the sauce. If you have a nut allergy, substitute with an equal amount of heavy cream.
+- This dish is typically served with Indian naan bread or Basmati rice.
+- Butter Chicken is considered one of India's greatest contributions to global cuisine and appears on the menu of almost every Indian restaurant worldwide.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/meat_dish/黄焖鸡.md

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+# How to Make Braised Chicken with Mushrooms
+
+Braised Chicken with Mushrooms is a delicious dish that pairs perfectly with rice. The ingredients are simple and the cooking process is easy to master.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Chicken legs
+- Shiitake mushrooms (dried shiitake mushrooms are best)
+- Green bell peppers
+- Ginger slices
+- Dried chili peppers
+- Salt
+- Cooking wine
+- White pepper powder
+- White sugar
+- Soy sauce
+- MSG
+- Potatoes (optional)
+
+## Measurements
+
+- Chicken legs = 2 pieces
+- Shiitake mushrooms (dried shiitake mushrooms are best) = 5 pieces
+- Green bell peppers = 2 pieces
+- Ginger slices = 2 slices
+- Dried chili peppers = 5 to 6 pieces
+- Salt = 10g
+- Cooking wine = 10ml
+- White pepper powder = 5g
+- White sugar = 5g
+- Soy sauce = 5ml
+- Potatoes = 1 piece (optional, helps thicken the sauce)
+
+## Instructions
+
+### Preparation Phase
+
+- Wash the chicken legs and cut them into chunks approximately **4cm** in size.
+- Slice the ginger and cut the dried chili peppers into **small rings**.
+- Slice the shiitake mushrooms and cut the green bell peppers into thin, **horseshoe-shaped** strips. If using dried shiitake mushrooms, wash off the dust, soak them overnight, and reserve the soaking water.
+- If using potatoes, cut them into **irregular chunks** similar in size to the chicken pieces.
+
+### Stir-frying Phase
+
+- Make caramelized sugar: Pour a base layer of oil into the wok. Add the white sugar while the oil is still cold. (**This step has a certain level of difficulty; beginners can skip this and proceed to stir-frying the chicken, using dark soy sauce as a substitute for color.**)
+- Heat over low heat. As the oil temperature rises, the white sugar will melt and turn a darker brown. Stir continuously during this process to prevent burning.
+- Quickly add the chicken chunks, increase the heat to high, and stir-fry rapidly! Add the cooking wine and continue stir-frying for a moment.
+- Add the ginger slices and dried chili peppers.
+- Add the soy sauce and stir-fry until evenly mixed.
+- Pour in the shiitake mushroom soaking water or clear water, ensuring the liquid is sufficient to cover the chicken.
+- Add the sliced shiitake mushrooms, white pepper powder, salt, and potatoes.
+- Stir-fry evenly, cover the pot, and simmer over medium-low heat for **15–20 minutes**. If available, transfer to a clay pot for better results.
+- Once the chicken is tender and the sauce has thickened (do not reduce the sauce until it is completely dry), add the green bell peppers.
+- Add the MSG, stir-fry briefly to mix, and turn off the heat. The green bell peppers should be just cooked through; do not overcook them.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.