Declassified archive · open source material
// DECLASSIFIED RATIONS
110 recipes released to the public. The rest of the archive is not on the internet.
Bouillabaisse with Rouille (Bouillabaisse Marseillaise)
Bouillabaisse is the fishermen's soup of Marseille: a broth built from whole Mediterranean rock fish, saffron…
Old-Style Veal Blanquette (Blanquette de veau à l'ancienne)
Blanquette de veau is France's great white braise: veal simmered gently in its own aromatic broth with no browning…
Castelnaudary Cassoulet (Cassoulet de Castelnaudary)
Cassoulet de Castelnaudary is the parent version of the great slow-baked bean dish of the Southwest: lingot beans…
Beef Burgundy (Bœuf Bourguignon)
Bœuf bourguignon is the archetypal French brown braise: chuck beef marinated in red Burgundy, seared in lardon fat…
Fuzhou Red Lees Chicken (红糟鸡)
Hongzao ji is the Fuzhou household braise built on hongzao, the crimson lees left behind when red yeast rice wine…
Steam-Pot Chicken (汽锅鸡)
Qiguoji is Yunnan's best-known dish: chicken cooked inside a Jianshui purple-clay steam pot with a chimney rising…
Xinjiang Cumin Lamb Skewers (烤羊肉串 / Kawap)
Kawap is the lamb skewer of Uyghur Xinjiang: cubes of shoulder threaded alternately with cubes of fat-tailed sheep…
Nanjing Salted Duck (南京盐水鸭)
Nanjing's signature cold plate: a whole duck dry-cured in toasted salt and Sichuan pepper, re-brined, air-dried…
Sweet and Sour Yellow River Carp (糖醋黄河鲤鱼)
This is the emblem dish of the Jinan school of Lu cuisine: a whole carp scored into deep wedges, bent into an arc…
Old Beijing Zhajiangmian (老北京炸酱面)
Zhajiangmian is Beijing's everyday noodle dish: diced pork belly slow-fried in oil with salty dry yellow soybean…
Twice-Cooked Pork (回锅肉)
Huiguorou is the dish Sichuanese cooks call chuancai zhi shou, the head of Sichuan cuisine: a whole piece of…
Jiaozi (猪肉白菜水饺) — Boiled Pork and Napa Cabbage Dumplings
Jiaozi are the wheat-dough dumplings of northern China, Shandong and Beijing in particular, where they are both an…