Shredded Pork - Yuxiang translates literally as "the flavor of fish." The term is a little puzzling as the dish does not taste like fish, nor is the sauce made from fish. However, the spices and seasonings in yuxiang sauce were used originally to flavor fish dishes,
Recipe type: Chinese, Pork, Asian, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1209.htm

Shrimp Omelet - As in every cuisine, eggs are the great standby. Most Chinese households raise a few chickens and perhaps some ducks or geese. The bonus, of course, is the eggs-a valuable source of food for the family. Eggs are added to soups and stir-fried dishes..
Recipe type: Shrimp, Chinese, Shellfish, Asian, Egg, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1189.htm

Sichuan Chili Shrimp - The people of Sichuan (Szechwan) like their dishes hot and spicy. Pork, chicken and shrimp are almost always cooked until fragrant with Sichuan (Szechwan) peppercorns or sizzling with freshly crushed dried or fresh chilis.The interesting thing about
Recipe type: Shrimp, Chinese, Shellfish, Asian, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1196.htm

Sichuan Dry-Fried Beef - The Han Chinese eat beef sparingly, if at all, in some parts of China. In South China, the cow or ox is a hardworking member of the family, and is eaten only after no more use can be found for the animal.In the northern and neighboring provinces, Chi
Recipe type: Beef, Chinese, Asian, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1228.htm

Sichuan Pork and Peanuts - In China, the pig has been aptly described as nothing more than a huge dish that walks while waiting to be served - a saying that could well have originated in the great western province of Sichuan (Szechwan), where pork dishes truly excel.The nicely
Recipe type: Chinese, Peanut, Pork, Asian, Main Dish, Meat, Nuts
http://www.cooking.com/recipes/static/recipe1205.htm

Steamed Fresh Shrimp in Black Bean Sauce - Of all China's shellfish, perhaps shrimp (prawns) are eaten more than any other kind. There seems to be an almost inexhaustible supply for fishermen along China's extensive coastline, swift rivers, enormous lakes and little canals.<BR><br>The...
Recipe type: Shrimp, Chinese, Shellfish, Asian, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1191.htm

Steamed Spareribs - The Chinese word for "home" is written as a combination of a roof over a pig. The household that boasts a pig or, better still, several pigs, is a lucky one. Pigs represent a certain security against poverty, always fetching a good price at the...
Recipe type: Chinese, Pork, Ribs, Appetizer, Asian, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1212.htm

Sweet and Sour Pork - The "Five Tastes" (sour, bitter, sweet, piquant or hot, and salt) play a unique role in the culture of Chinese cuisine in both the North and the South.Many sauces combining sweet and sour tastes have developed over the passage of time. They are often
Recipe type: Chinese, Pork, Asian, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1202.htm

Taipei Chicken with Mixed Greens - You could add about a half cup of wine or dry sherry to the poaching liquid or to the microwave dish when cooking the chicken to add flavor and help keep the meat moist.
Recipe type: Chicken, Chinese, Greens, Asian, Main Dish, Poultry
http://www.cooking.com/recipes/static/recipe127.htm