The invention of Chinese ... juice and salt and stir them, then add pickled Chinese cabbage with its juice. This dish is similar to fried pickled Chinese cabbage with shredded pork.

Pot-au-feu with salt-cured pork, prepared with meat and vegetables ... Adding drops of soy sauce and serving with pickled Chinese scallion (“rakkyo”) or pickles of various vegetables colored ...

Salted fish is meant to be eaten in small quantities, almost as a condiment, to flavour a mouthful of rice or steamed pork ... or fried and served with a dipping sauce of pepper, salt and fresh ...

The rice cakes in Chinese ... Cut the pork belly into thin strips about 8mm (⅜in) wide. Put the pork pieces in a bowl, add the soy sauce, rice wine, sugar, salt, white pepper, cornstarch ...