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Sichuan
Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette
Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
Suan Ni Wei
General Tso’s Chicken
Makombu-Squash Soup
Pop’s Asian-American Grilling Sauce
Stir-Fried Rice Noodles (Char Kuey Teow)
Chao Sigua (Stir-Fried Loofah with Soybeans)
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Wang Choy Chow Sau (Braised Pork Belly)
Stir-Fried Breakfast Noodles
Fu Pi Juan (Steamed Tofu Skin–Wrapped Pork Rolls)
Nian Nian Nyu Wee (Steamed Bass with Garlic Brown Bean Sauce)
Chut Yap Ping Onn (Mixed Vegetables in Ginger Broth)
Jing Lou Yu (Cantonese-Style Steamed Sea Bass)
Mushroom Noodle Soup (Mo Gu Miantiao Tang)
Glacéed Bananas
Sichuan-Style Dry-Fried Green Beans (Gan Bian Si Ji)
Sichuan Tea-Smoked Duck
Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard)
Menu: A Spicy Sichuanese Feast
Char Siu Bao (Roast Pork Buns)
Hongshao Qiezi (Red-Cooked Eggplant)
Mi Zhi Ji Chi Chuan (Beijing Chicken Wings)
Kao Xiang Cong (Grilled Scallion Skewers)
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