Yong Tau Foo — My Father’s Recipe
Gua Bao (割包) or Kong Bak Bao (扣肉包)
Char Siu Pao (叉烧包)
Black Char Siu (黑叉烧)
Spinach Ramen (ほうれん草ラーメン)
Colourful Pot Stickers (七彩锅贴)
Chinese Braised Pork Sliders (扣肉包)
Braised Meat, Tofu or Eggs
Minced Pork Noodles (肉脞面)
Kiam Zhang or Bak Zhang (肉粽子)
My Mother-in-Law’s Ngoh Hiang or 虾枣
Babi Chin
Braised Pork in Bone and Chicken Thigh
Salted Egg Yolk Pork Chop or Prawns
Roasted Pork Dumplings (叉烧包)
Big Pork Dumpling (大包)
Salted Vegetables and Tofu Soup (咸菜豆腐汤)
Raw Fried Glutinous Rice (生炒糯米饭）
Century Egg Lean Pork Porridge (皮蛋瘦肉粥）
Sweet and Sour Pork
Guo Tie / ShuiJianBao (水煎包/锅贴 or Water Pan-fried Dumplings)
Chinese Braise for Meat and Eggs (卤肉和蛋)
Thai Spicy Sweet Liver Salad (Tab Wan – ตับ หวาน)
Char Siew Sou (叉烧酥)