All groups
7 groupsDairy FoodsButter, milk skin and dried curd, some from fermented and dried fresh milk, and Bai milk sheets set with sour papaya water.FTLB127RiceIndica, japonica and glutinous rice, boiled plain or simmered into congee, the glutinous kind made into rice cakes and rice balls.FTLB170Millets and Other GrainsFoxtail and broomcorn millet, sorghum and highland barley, cooked as porridge, steamed into wotou buns, or brewed into liquor.FTLB171Introduced CropsMaize, sweet potato, peanut and chili, arriving from the Ming onward; chili and peanut came from the Americas.FTLB172PorkBelly, tenderloin, hock and trotters, and pig blood, called pig red in Guangdong and blood tofu in much of the mainland.FTLB173Beef and MuttonBeef, mutton, goat and yak with their cuts, leg and ribs of mutton instant-boiled or roasted, and beef stewed or stir-fried.FTLB174Poultry and EggsChicken, duck and goose, many kinds of eggs, and salted and preserved eggs, with poultry stewed in soup or roasted.FTLB175