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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":481,"pronunciation":500,"substitutions":501,"slug":513,"title":514,"shortTitle":515,"nativeName":516,"romanized":517,"countrySlug":518,"baseServings":456,"prepMinutes":519,"cookMinutes":519,"difficulty":520,"course":521,"diet":524,"mainIngredients":527,"images":528,"keywords":538,"publishedAt":544,"updatedAt":544,"authorSlug":545,"summary":546,"localeSlug":513,"alternates":547},[394,397,400,403,406],{"answer":395,"question":396},"Fanqie chao dan (番茄炒蛋) is Chinese stir-fried tomato and egg — soft scrambled eggs folded through tomatoes cooked down to a jammy sauce, seasoned with salt, a little sugar and scallions, and served over rice. It is one of the most common home-cooked dishes in China, usually among the first dishes children learn to make.","What is fanqie chao dan?",{"answer":398,"question":399},"This is a genuine and much-joked-about divide between Chinese households: some families add a proper spoonful of sugar so the dish leans sweet, others use barely a pinch and keep it savory. Sugar balances tomato acidity, so the practical answer is to add a little, taste, and adjust — especially with out-of-season tomatoes, which need more help.","Should tomato egg stir-fry have sugar in it?",{"answer":401,"question":402},"Because eggs scrambled in hot oil set into tender, pillowy folds, while eggs poured into simmering tomato juice stew into tough rags. Cooking the eggs first, removing them while slightly underdone, and folding them back in at the end lets the tomatoes reduce properly and keeps the eggs silky. It is the one technique that separates good versions from watery ones.","Why do you cook the eggs and tomatoes separately?",{"answer":404,"question":405},"It is a reasonable everyday dish: eggs supply complete protein, tomatoes bring vitamin C and lycopene, and the whole thing is vegetable-forward with no processed ingredients. The main variable is oil — traditional versions are generous with it because the eggs puff in it. The estimate here assumes about three tablespoons for the whole pan, shared across servings with rice.","Is tomato and egg stir-fry healthy?",{"answer":407,"question":408},"Yes — drained canned whole peeled tomatoes, roughly cut, are better than hard pale fresh ones in winter. The texture will be softer and saucier and you may need less sugar, since canned tomatoes are picked ripe. Reduce them a minute or two longer so the dish doesn't turn soupy over the rice.","Can I make this with canned tomatoes?",[410,411,412,413,414],"Use the ripest tomatoes you have — this dish is mostly tomato flavor. Out of season, add a squeeze of ketchup or a half-teaspoon more sugar to compensate honestly.","Beat the eggs thoroughly with a pinch of salt and a teaspoon of water until uniformly pale — well-beaten eggs puff dramatically in hot oil.","Get the oil properly hot before the eggs go in: they should billow and set at the edges on contact. Pull them out while still slightly glossy; they finish cooking in the sauce.","Taste before serving and adjust the sugar\u002Fsalt balance — tomatoes vary enormously, and this is where the family-recipe character of the dish lives.","Cut the tomatoes into wedges, not dice: wedges half-collapse into sauce while leaving some soft chunks, which is the texture you want.","🍅","Tomato egg stir-fry is the dish Chinese home cooking is actually built on: ripe tomatoes cooked hard and fast until they collapse into a sweet-tart sauce, folded around clouds of softly scrambled egg, finished with scallions and eaten over rice. It tastes sunny and savory at once — tomato acidity rounded by a pinch of sugar, egg richness carrying it all. The whole thing takes one pan and less than twenty minutes, which is exactly why millions of people grew up on it. The technique that matters is cooking the eggs and tomatoes separately and marrying them at the end, so the eggs stay tender instead of stewing to rubber in the tomato juice.","Ask people from China what dish means home and fanqie chao dan comes up more than almost anything else. It is the first dish countless kids learn to cook, the default answer to an empty fridge, a fixture of school canteens and workplace cafeterias, and the plate homesick students abroad make first because it needs nothing but tomatoes, eggs and rice. The name is plain description — \"tomato fried egg\" — and the dish has no origin legend to speak of; it is modern home cooking. Tomatoes themselves are relative newcomers to China, arriving through trade routes within the last few centuries, and one common Chinese word for them, fanqie, literally means \"foreign eggplant.\" The stir-fry built on them belongs to the twentieth-century household kitchen: cheap, fast, nutritious, and forgiving.\n\nWhat it does have is the great family debate: sugar or salt. Households genuinely split on whether the dish should lean sweet — a proper spoonful of sugar rounding the tomatoes — or savory, with barely a pinch, and the argument is a running joke online in China precisely because everyone defends their mother's version. Regional and family habits vary further: some add ketchup for color and punch, some a splash of sesame oil, some a little garlic or a thickening slurry for a glossier sauce. None of these is wrong. The recipe below takes a middle road — a teaspoon of sugar, adjusted to your tomatoes — and expects you to move it toward the version that tastes like someone's home, ideally eventually yours.\n\nServed over freshly steamed rice with the juices soaking in, it is a complete meal for very little money, which is the quiet genius of the whole dish.","Best eaten straight from the pan while the eggs are tender. Leftovers keep 2 days refrigerated and reheat gently in a pan or microwave, though the eggs firm up. Do not freeze — both eggs and tomatoes turn watery and grainy on thawing.",[420,421,422,423],"Eggs and tomatoes cook separately and meet at the end — the single technique that keeps eggs silky.","Honest about the sugar\u002Fsalt debate, with a starting point you adjust to your tomatoes.","One pan, pantry ingredients, under 20 minutes — genuinely realistic weeknight cooking.","Naturally vegetarian and gluten-free as written, with no substitute ingredients needed.",[425,426,427],"Wok or large skillet","Two bowls","Spatula",{"fat":429,"carbs":430,"fiber":431,"protein":432,"calories":433,"estimated":8},25,58,3,18,520,[435],"Steamed white rice — non-negotiable in spirit — plus a simple stir-fried green like bok choy if you want a fuller table.",[437,440,443],{"name":438,"description":439},"Savory-leaning version","Skip the sugar entirely, season with salt and a few drops of sesame oil at the end — how many northern households prefer it.",{"name":441,"description":442},"Glossy-sauce version","Stir a slurry of 1 tsp cornstarch and 2 tbsp water into the tomatoes before returning the eggs, simmering until the sauce turns glossy and clings — closer to the canteen style.",{"name":444,"description":445},"Tomato egg noodles","Spoon the finished stir-fry with extra juices over boiled wheat noodles instead of rice — a standard lunch upgrade (no longer gluten-free).",[447,452,455,459,462,467,471,475],{"qty":448,"ref":449,"name":449,"unit":450,"group":451},4,"eggs","piece","For the stir-fry",{"qty":448,"ref":453,"name":454,"unit":450,"group":451},"tomato","ripe medium tomatoes, cut into wedges",{"qty":456,"ref":457,"name":458,"unit":450,"group":451},2,"scallions","scallions, thinly sliced, whites and greens separated",{"qty":431,"name":460,"unit":461,"group":451,"noScale":8},"neutral oil","tbsp",{"qty":463,"name":464,"note":465,"unit":466,"group":451},1,"sugar","the family-debate ingredient — adjust to taste","tsp",{"qty":468,"name":469,"unit":470,"group":451},null,"fine salt","to taste",{"qty":472,"ref":473,"name":474,"unit":466,"group":451,"optional":8},0.5,"sesame-oil","toasted sesame oil",{"qty":476,"ref":477,"name":478,"unit":479,"group":480},300,"rice","cooked white rice, hot","g","For serving",[482,485,490,494,497],{"text":483,"title":484},"Beat the {qty:eggs} eggs with a good pinch of salt and a teaspoon of water until completely uniform and slightly frothy, with no streaks of white remaining. Have everything else cut and within reach — the cooking goes fast.","Beat the eggs",{"tip":486,"text":487,"title":488,"timerSeconds":489},"Slightly underdone is correct — the eggs finish cooking when they return to the sauce.","Heat 2 tablespoons of the oil in a wok over high heat until it shimmers. Pour in the eggs — they should billow and puff at the edges immediately — and push them into large soft folds for 30–40 seconds, until just set but still glossy on top. Scoop them out onto a plate.","Scramble and remove",40,{"text":491,"title":492,"timerSeconds":493},"Add the remaining oil and the scallion whites to the wok, then the tomato wedges with the sugar and a pinch of salt. Stir-fry over high heat until the tomatoes slump, release their juices and the liquid reduces to a loose, jammy sauce, 3–5 minutes.","Cook down the tomatoes",240,{"text":495,"title":496},"Return the eggs to the wok and fold gently for 30 seconds, breaking them into large bites and letting them soak up the tomato juices without disintegrating. Taste and correct the sugar\u002Fsalt balance now — this is where the dish becomes yours.","Marry eggs and sauce",{"text":498,"title":499},"Turn off the heat, add the sesame oil if using, and scatter over the scallion greens. Spoon immediately over hot rice, making sure the juices go with it — they are half the point.","Finish and serve","fahn-chyeh chow dahn",[502,506,510],{"note":503,"swap":504,"original":505},"A respectable off-season move — the flavor is deeper than pale winter tomatoes, though the texture is softer.","Canned whole peeled tomatoes (drained, roughly cut)","Fresh ripe tomatoes",{"note":507,"swap":508,"original":509},"Garlic (added to the oil before the tomatoes) shifts it toward some southern home versions.","A small handful of chopped chives, or garlic","Scallions",{"note":511,"swap":512,"original":379},"A common household trick: ketchup adds sweetness, acidity and color at once. Purists object; many families do it anyway.","A squeeze of ketchup","tomato-egg-stir-fry","Tomato Egg Stir-Fry (Fanqie Chao Dan)","Tomato Egg Stir-Fry","番茄炒蛋","Fanqie chao dan","china",10,"easy",[522,523],"main","side",[525,526],"vegetarian","gluten-free",[453,449,457],[529,532,534,536],{"alt":530,"src":531},"Soft scrambled eggs folded through jammy stir-fried tomatoes with scallions, served over white rice","\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero.jpg",{"alt":530,"src":533},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-16x9.jpg",{"alt":530,"src":535},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-4x3.jpg",{"alt":530,"src":537},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-1x1.jpg",[539,540,541,542,449,543,477],"tomato egg","fanqie chao dan","chinese home cooking","stir-fry","weeknight","2026-08-18","dishroute-kitchen","Fanqie chao dan, China's home-cooking classic: pillowy scrambled eggs folded through jammy stir-fried tomatoes, balanced with a little sugar and salt and spooned over rice — done in under 20 minutes.",{"en":548},"\u002Frecipe\u002Ftomato-egg-stir-fry",{"items":550,"total":519,"page":463,"limit":834,"hasMore":835},[551,589,623,654,681,707,733,764,794,804],{"slug":552,"title":553,"shortTitle":554,"nativeName":555,"romanized":556,"countrySlug":518,"region":557,"baseServings":448,"prepMinutes":558,"cookMinutes":489,"restMinutes":559,"difficulty":560,"course":561,"diet":562,"mainIngredients":565,"images":570,"keywords":580,"publishedAt":588,"updatedAt":588,"authorSlug":545},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",20,720,"medium",[522],[563,564],"dairy-free","nut-free",[566,567,568,569],"pork-shoulder","soy-sauce","garlic","ginger",[571,574,576,578],{"alt":572,"src":573},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[581,582,583,584,585,586,587],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong","2026-08-19",{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"romanized":594,"countrySlug":518,"region":595,"baseServings":448,"prepMinutes":596,"cookMinutes":558,"restMinutes":597,"difficulty":520,"course":598,"diet":602,"mainIngredients":603,"images":605,"keywords":615,"publishedAt":588,"updatedAt":588,"authorSlug":545},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",30,45,[599,600,601],"bread","snack","street-food",[525,563,564],[604,457],"flour",[606,609,611,613],{"alt":607,"src":608},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[616,617,618,619,620,621,622],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"romanized":628,"countrySlug":518,"region":629,"baseServings":448,"prepMinutes":630,"cookMinutes":558,"difficulty":560,"course":631,"diet":632,"mainIngredients":633,"images":636,"keywords":646,"publishedAt":588,"updatedAt":588,"authorSlug":545},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",15,[522,601],[563],[634,635,568,567],"ground-pork","pasta",[637,640,642,644],{"alt":638,"src":639},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[647,648,649,650,651,652,653],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"romanized":659,"countrySlug":518,"baseServings":456,"prepMinutes":519,"cookMinutes":660,"difficulty":520,"course":661,"diet":662,"mainIngredients":663,"images":664,"keywords":674,"publishedAt":544,"updatedAt":544,"authorSlug":545},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",8,[522,523],[525],[477,449,457,567],[665,668,670,672],{"alt":666,"src":667},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[675,676,677,541,678,679,680],"fried rice","egg","wok","day-old rice","wok hei","quick dinner",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"romanized":686,"countrySlug":518,"region":687,"baseServings":448,"prepMinutes":558,"cookMinutes":558,"restMinutes":596,"difficulty":560,"course":688,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":588,"updatedAt":588,"authorSlug":545},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[621,601],[525,563],[449,604,457,691],"sesame-seeds",[693,696,698,700],{"alt":694,"src":695},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[682,703,620,704,705,706,676],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"romanized":712,"countrySlug":518,"region":713,"baseServings":448,"prepMinutes":630,"cookMinutes":630,"difficulty":520,"course":714,"diet":715,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":544,"updatedAt":544,"authorSlug":545},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[522],[563,564],[717,634,568,569],"tofu",[719,722,724,726],{"alt":720,"src":721},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[729,649,730,731,732,717,652],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"romanized":738,"countrySlug":518,"region":739,"baseServings":448,"prepMinutes":558,"cookMinutes":558,"difficulty":520,"course":740,"diet":743,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":588,"updatedAt":588,"authorSlug":545},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[741,742],"soup","appetizer",[563,564],[717,745,449,746],"mushrooms","vinegar",[748,751,753,755],{"alt":749,"src":750},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[758,759,760,761,762,763,717],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"romanized":769,"countrySlug":518,"region":770,"baseServings":448,"prepMinutes":489,"cookMinutes":630,"restMinutes":558,"difficulty":520,"course":771,"diet":773,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":588,"updatedAt":588,"authorSlug":545},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[772],"dessert",[525,526],[775,691,569,776],"sticky-rice","butter",[778,781,783,785],{"alt":779,"src":780},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame 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