Declassified archive · open source material

// CHINESE RATIONS

10 recipes released to the public. The rest of the archive is not on the internet.

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Threat 1 No contact

Hongzao ji is the Fuzhou household braise built on hongzao, the crimson lees left behind when red yeast rice wine…

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Threat 2 Light resistance

Qiguoji is Yunnan's best-known dish: chicken cooked inside a Jianshui purple-clay steam pot with a chimney rising…

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Threat 2 Light resistance

Kawap is the lamb skewer of Uyghur Xinjiang: cubes of shoulder threaded alternately with cubes of fat-tailed sheep…

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Threat 1 No contact

Nanjing's signature cold plate: a whole duck dry-cured in toasted salt and Sichuan pepper, re-brined, air-dried…

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Threat 1 No contact

This is the emblem dish of the Jinan school of Lu cuisine: a whole carp scored into deep wedges, bent into an arc…

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Threat 1 No contact

Zhajiangmian is Beijing's everyday noodle dish: diced pork belly slow-fried in oil with salty dry yellow soybean…

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Threat 2 Light resistance

Huiguorou is the dish Sichuanese cooks call chuancai zhi shou, the head of Sichuan cuisine: a whole piece of…

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Threat 1 No contact

Jiaozi are the wheat-dough dumplings of northern China, Shandong and Beijing in particular, where they are both an…

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Threat 2 Light resistance

Hongshao rou is cooked all over China, but the Shaoshan version associated with Mao Zedong is the Hunanese one: no…

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Threat 4 Taking fire

Chengdu's defining dish: cubes of soft gypsum-set tofu simmered in a fierce red sauce built on Pixian chilli-bean…