|
Cantonese Fried Rice
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Century Egg
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Duck Egg and Chive Omelet
|
Revolutionary Chinese Cookbook: Recipes from the Hunan Province |
|
Liquid Center Duck Egg
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mushroom Ragout with Poached Duck Egg
|
Plenty |
|
Salted Duck Eggs
|
Revolutionary Chinese Cookbook: Recipes from the Hunan Province |
|
Scrambled Smoky Duck Eggs on Sourdough
|
Plenty |
|
Toon Tree Shoot Omelet
|
Revolutionary Chinese Cookbook: Recipes from the Hunan Province |