Ma Po (Minced meat) Bean Curd - The origin of this famous dish is traced to the Qing dynasty, during the reign of the Emperor Tong Zhi (1864-74). A charming story describes how a peasant woman in Chengdu, the capital of Sichuan (Szechwan) province, once provided food and hospitalit
Recipe type: Beans, Chinese, Pork, Asian, Legume, Main Dish, Meat, Side Dish
http://www.cooking.com/recipes/static/recipe1187.htm

Shoulder Pole Carrying Noodles - There have always been street vendors in China who have made a living by selling local specialties to the common folk. In the second century BC, the poet and statesman Jia Yi proposed a chain of "take-away" restaurants on the northern border, in orde
Recipe type: Beef, Chinese, Asian, Main Dish, Meat, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1180.htm

Sichuan Beans - This unusual-shaped bean is an ancient Chinese vegetable. It is a long (15-inch), thin, round bean, olive green in color with a "meatier" softer texture and stronger flavor than the green bean. The southern Chinese eat the young bean whole or...
Recipe type: Beans, Chinese, Asian, Legume, Side Dish
http://www.cooking.com/recipes/static/recipe1217.htm

Yangzhou Fried Rice - The people of Yangzhou (Yangchow) have many variations of this dish. One of them has a generous amount of shrimp (prawns), and small pieces of meat, such as chicken and pork. The Cantonese, although notoriously reluctant to adopt customs and...
Recipe type: Chinese, Mushrooms, Asian, Rice, Side Dish
http://www.cooking.com/recipes/static/recipe1188.htm