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CookLikeHOC

repository·main·Indexed 12 days ago

https://github.com/gar-b-age/cooklikehoc

A data-driven project that catalogs and visualizes dishes from the 'Laoxiangji Dish Traceability Report'. It features a web interface, AI-enhanced hand-drawn illustrations, and a comprehensive collection of recipes and ingredient guides for staple foods, stews, fried foods, steamed dishes, and specialized seasonings.

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What's inside CookLikeHOC

  1. Overview of CookLikeHOC

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    CookLikeHOC is a project that provides data and visual representations (including AI-generated hand-drawn versions) of dishes from the 'Laoxiangji Dish Traceability Report'. It serves as a repository for dish information, with a web interface available for users to browse the recorded dishes.

    Key Resources:

  2. Browse steamed dish recipes (蒸菜)

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    The 蒸菜 (Steamed Dishes) directory contains a collection of individual recipe files. Each file provides specific instructions for preparing a particular steamed dish. You can navigate to any of the following recipes to view its details:

    • Chicken Dishes: Orleans Chicken Wings (奥尔良鸡翅), White Cut Chicken (白切鸡), Scallion Oil Chicken (葱油鸡 - available in White Cut, Chicken Leg, and Young Hen versions), Bamboo Shoot Steamed Chicken Wings (竹笋蒸鸡翅), and Spicy Red Oil Chicken (香辣红油鸡 - available in White Cut, Chicken Leg, and Young Hen versions).
    • Fish & Seafood: Chopped Chili Fish Head (剁椒鱼头 - available in Silver Carp and Grass Carp versions), Garlic Vermicelli Shrimp (蒜蓉粉丝虾), Three-color Shrimp (三色虾仁), Steamed Fish Fillets with Soy Sauce (豉汁鱼块), and Spicy Garlic Sliced Fish (酱椒蒜香片片鱼).
    • Meat & Pork: Steamed Pork with Rice Flour (粉蒸肉), Braised Pork with Taro (梅菜扣肉), Secret Sauce Braised Pork Rice (秘汁卤肉饭), Steamed Pork with Taro (香芋蒸排骨), and Meat Patty Steamed Egg (肉饼蒸蛋 - available in Regular and Water Chestnut versions).
    • Egg & Tofu: Farmhouse Steamed Egg (农家蒸蛋), Steamed Egg with Meat Patty (肉饼蒸蛋), Steamed Tofu (蒸嫩豆腐), and Steamed Tofu with Soy Sauce (酱蒸豆腐).
    • Vegetables & Others: Steamed Pumpkin (蒸南瓜/蜜汁南瓜), Steamed Baby Cabbage with Garlic (蒜蓉娃娃菜), and Coarse Grain Box (粗粮盒).

  3. Browse available recipes in 煮锅 (Zhu Guo)

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    The 煮锅 (Zhu Guo) repository contains a collection of recipes modeled after specific dishes. You can find detailed instructions for various types of hot pots (嗨嗨锅), fish dishes (金汤酸菜鱼), and copper pot specialties (铜锅).

    Available recipe categories include:

    • 嗨嗨锅 (Hai Hai Pot): Tomato Beef, Pickled Chili Chicken Popcorn Rice Noodles, Pickled Cabbage Fish Rice Noodles, and Fresh Vegetable varieties.
    • 金汤酸菜鱼 (Golden Soup Pickled Fish): Standard and large portions.
    • 铜锅 (Copper Pot) Specialties: Angus Beef, Sichuan-style Boiled Pork Slices, Douhua Chicken, and Tomato Shrimp Paste.

  4. Browse the 配料 (Ingredients) index

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    The 配料 (Ingredients) section provides a comprehensive index of various seasoning bases, sauces, and specialized ingredient mixes used in the cooklikehoc project. These resources are categorized by their specific culinary application (e.g., specific meat types, soup bases, or stir-fry sauces).

    Available ingredient categories include:

    Stir-fry & General Bases

    • 炒菜基料: Stir-fry base ingredients
    • 家常小炒料: Home-style stir-fry seasoning
    • 小炒肉调料: Stir-fry pork seasoning (includes a 2026 updated version)
    • 小炒肉调味汁: Stir-fry pork seasoning sauce
    • 小炒河虾料: Stir-fry river shrimp seasoning

    Poultry & Meat Seasonings

    • 鸡翅调料: Chicken wing seasoning
    • 鸡胸肉调味汁: Chicken breast seasoning sauce
    • 宫保鸡丁调味酱: Kung Pao Chicken seasoning sauce
    • 肥肠鸡酱料: Fatty intestine and chicken sauce
    • 风干牛肉酱料: Dried beef sauce
    • 毛豆烧鸡料: Edamame braised chicken seasoning
    • 血旺料: Blood pudding seasoning

    Seafood & Fish Seasonings

    • 剁椒鱼头料: Chopped chili fish head seasoning
    • 鸡汁辣鱼料: Chicken juice spicy fish seasoning
    • 原味酸菜鱼底料: Original pickled fish base
    • 蒸鱼调味汁: Steamed fish seasoning sauce

    Sauces & Oils

    • 豉油汁: Soy sauce based liquid
    • 葱油: Scallion oil
    • 花椒汁: Sichuan peppercorn juice
    • 姜汁: Ginger juice
    • 糯米酒汁: Glutinous rice wine sauce
    • 糊辣油: Chili oil
    • 卤油: Braising oil
    • 鸡油料: Chicken oil seasoning

    Specialized Bases & Pastes

    • 番茄汤膏: Tomato soup paste
    • 麻婆豆腐料: Mapo Tofu seasoning
    • 鱼香风味酱: Yu-Xiang (fish-fragrant) flavor sauce
    • 果味糖醋酱: Fruit-flavored sweet and sour sauce
    • 蒜蓉酱: Garlic paste
    • 剁椒酱: Chopped chili paste
    • 水煮料调味酱: Boiled/Poached seasoning sauce

  5. Browse fried food recipes (炸品)

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    The 炸品 (Fried Foods) section contains a collection of recipes for various fried items. You can find specific instructions for the following items:

    • Chicken items: 傲椒风味翅尖 (Pepper Flavor Chicken Wings), 脆皮鸡翅 (Crispy Chicken Wings), 生炸大鸡腿 (Freshly Fried Large Chicken Drumstick), 手枪大鸡腿 (Pistol Large Chicken Drumstick), 炸鸡腿 (Fried Chicken Drumstick), 心形鸡排 (Heart-shaped Chicken Fillet), 炸鸡排 (Fried Chicken Fillet - various types), 香酥鸡米花 (Crispy Chicken Popcorn).
    • Sides and Snacks: 棒棒虾 (Stick Shrimp), 鸡肉洋葱圈 (Chicken Onion Rings), 薯条 (French Fries), 香脆薯饼 (Crispy Potato Disks), 香芋地瓜丸 (Taro Sweet Potato Balls), 炸肉肠 (Fried Meat Sausage).
    • Other: 嗨嗨桶 (Fried Food Bucket), 糖糕 (Brown Sugar Filled Sugar Cake).

  6. Browse Staple Food (主食) recipes

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    The 主食 (Staple Food) section contains a collection of recipes for various noodle dishes, rice dishes, and wontons. You can find specific instructions for items such as:

    • Noodle Dishes: Large Chunk Beef Brisket Noodles (大大大块牛腩面), Tomato Egg Noodles (番茄鸡蛋面), Spicy Beef Noodles (香辣牛肉面), and Yangchun Noodles (阳春面).
    • Rice Dishes: Rice (米饭), Bamboo Shoot Chicken Diced Rice (笋子鸡丁盖饭), and Purple Sweet Potato Multi-grain Rice (紫薯杂粮饭).
    • Wontons: Cabbage and Pork Wontons (砂锅荠菜鲜肉馄饨) and Q-彈 Shrimp Wontons (Q 弹虾滑馄饨).

    Each link in the index leads to a detailed recipe file.

  7. Browse Stew (炖菜) recipes

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    The 炖菜 (Stew) directory contains a collection of specific recipe guides. You can find instructions for various dishes including:

    • Vegetarian/Tofu based: 白菜炖豆腐 (Cabbage Stewed with Tofu), 麻婆豆腐 (Mapo Tofu), 酸菜血旺豆腐 (Sour Cabbage and Blood Tofu).
    • Meat/Poultry based: 红烧鱼块 (Braised Fish), 鸡血汤 (Chicken Blood Soup), 肉汁素鸡 (Meat Juice Vegetarian Chicken), 甜辣辣年糕烧鸡 (Sweet and Spicy Rice Cake Braised Chicken), 土豆牛腩 (Potato with Beef Brisket), 香辣鸡杂 (Spicy Chicken Giblets), 小鸡炖蘑菇 (Chicken Stewed with Mushrooms).
    • Other: 红烧冬瓜 (Braised Winter Melon), 梅干菜凤爪翅 (Dried Vegetables with Chicken Feet and Wings), 银鱼浦鸡蛋 (Silver Fish and Egg).

  8. Cook Spicy Beef Noodles (香辣牛肉面)

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    This recipe provides instructions for making Spicy Beef Noodles (香辣牛肉面) following the style of Lao Xiang Ji.

    Ingredients (配料)

    • Hand-rolled noodles (手擀面)
    • Spicy beef (牛胸肉/Beef brisket)
    • Tea egg (茶叶蛋)
    • Beef noodle soup base (牛肉面汤料): Includes curry powder, beef tallow, chicken essence, etc. (Note: Exact proportions are proprietary; adjust to personal taste).
    • Green vegetables (青菜)
    • Green garlic flowers (青蒜花)
    • Coriander (香菜)

    Preparation Steps (步骤)

    1. Prepare the Soup Base: Combine 150g beef noodle soup base, 20g ginger slices, 10g green onions, and 5000g water. Bring to a boil and simmer for 20 minutes. Strain to remove solids.
    2. Cook the Beef: Bring the spicy beef to a boil over high heat, then reduce to low heat and simmer for 5 minutes.
    3. Cook Noodles and Greens: Boil 220g hand-rolled noodles and 3 pieces of green vegetables in boiling water for 2 minutes.
    4. Assemble Base: Pour 350g of the prepared soup base into a serving bowl and add the cooked noodles.
    5. Garnish and Serve: Place 50g of beef, 3 pieces of green vegetables, and 1 tea egg on top of the noodles. Pour 150g of beef broth over the ingredients. Garnish with 10g garlic flowers and 5g chopped coriander.

  9. Prepare Scallion Oil Chicken (White Cut Chicken Version)

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    This recipe describes how to prepare Scallion Oil Chicken (White Cut Chicken Version) using specific ingredients and a standardized preparation process.

    Ingredients

    • White Cut Chicken (specifically 湖州南浔温氏佳味)
    • Scallion Oil (from 老乡鸡中央厨房)
    • Weijixian Soy Sauce (味极鲜酱油)
    • Scallion
    • Chopped Scallions

    Preparation Steps

    1. Prepare Scallion Oil Chicken Sauce (1 portion): Mix 27g Weijixian Soy Sauce, 7g Scallion Oil, and 17g Purified Water.
    2. Portion the Chicken:
      • Cut chicken thighs, wings, and bodies into chunks (1.5-2cm width, 6-8cm length).
      • Cut chicken necks and claws into chunks (approx. 1.5cm width).
      • Each standard chicken portion should weigh 190g.
    3. Final Cooking and Plating: Place the chicken in a steamer for 3 minutes before serving. Pour 50g of the prepared Scallion Oil Chicken Sauce over the chicken and garnish with 1g of chopped scallions.

  10. Prepare White Cut Chicken (白切鸡)

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    This guide provides the recipe and preparation steps for making White Cut Chicken (白切鸡) following the specified ingredient ratios and portioning requirements.

    Ingredients

    • Main Protein: Lingnan Yellow Chicken (Cooked) (岭南黄（熟）) - sourced from Huzhou Nanxun Wenshi Jiawei.
    • Seasonings: Light soy sauce (生抽), Weijixian soy sauce (味极鲜酱油), Sesame oil (芝麻香油), White sugar (白砂糖), Scallion (葱花).

    Preparation Steps

    1. Prepare the Sauce (Batch of 15 portions): Combine the following ingredients to create the sauce base:
      • 40g Light soy sauce (生抽)
      • 200g Weijixian soy sauce (味极鲜)
      • 200g Purified water (纯净水)
      • 50g White sugar (白砂糖)
      • 20g Scallion (葱花)
      • 10g Sesame oil (芝麻香油)
    2. Portion the Chicken: Cut the whole chicken into chunks with a width of 1.5cm and a length of 6cm.
    3. Plating: When serving each portion of White Cut Chicken, drizzle 30g of the prepared sauce over the chicken.
    ### Sauce Batch (15 portions)
- 生抽 40g
- 味极鲜 200g
- 纯净水 200g
- 白砂糖 50g
- 葱花 20g
- 芝麻香油 10g

  11. Cook Braised Tofu with Chinese Cabbage (白菜炖豆腐)

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    Follow these steps to prepare Braised Tofu with Chinese Cabbage using the specified ingredients and cooking process.

    Ingredients

    Cooking Steps

    1. Heat 50g soybean oil, 70g cooked lard, and 30g garlic; sauté until fragrant.
    2. Add 900g water, 1 packet of Stir-fry Base Material, and 3 boxes of tofu; simmer to allow flavors to penetrate.
    3. Add 800g Chinese cabbage segments; once boiling, reduce to low heat and simmer again until flavors are fully absorbed.

  12. Prepare Yuxiang Shredded Pork with Vegetable Sprouts Rice (菜苔版)

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    This recipe details the preparation of Yuxiang Shredded Pork (鱼香肉丝盖饭) specifically using vegetable sprouts (菜苔). The process involves three main stages: stir-frying the pork mixture, blanching the vegetable sprouts, and assembling the final meal over rice.

    ### 1. Stir-fry Yuxiang Shredded Pork (for 10 servings):
- Heat 180g soybean oil to 180°C.
- Add 500g seasoned shredded meat (调理肉丝) and stir-fry until the color changes.
- Add 600g bamboo shoot shreds (笋丝), 300g carrot shreds (胡萝卜丝), and 300g wood ear shreds (木耳丝); stir-fry evenly.
- Add 300g Yuxiang flavored sauce (鱼香风味酱) and stir-fry for 2 minutes. Set aside.

### 2. Blanch Vegetable Sprouts:
- Take 70g vegetable sprouts (菜苔) and blanch in boiling water for 1 minute. Set aside.

### 3. Assembly:
- Place 300g rice in a container.
- Top the rice with 1 portion of the prepared Yuxiang shredded pork, 70g blanched vegetable sprouts, and half a tea egg (茶叶蛋).
- Drizzle 15g soy sauce (豉油汁) over the vegetable sprouts before serving.