Sources and original illustrations

Primary references and the limits of this educational collection.

Primary references

• Shanghai: Nanxiang xiaolongbao craft event — Nanxiang soup-dumpling identity and local craft context.
• Shanghai: pan-fried pork buns — Shengjian terminology, dough styles, aspic and local ordering custom.
• Shanghai: scallion oil noodles — Scallion-oil, soy-sauce and noodle relationship; optional dried shrimp.
• Beijing tourism: old Beijing food — Zhajiangmian noodles, fried sauce and vegetable accompaniments.
• Beijing tourism: roast duck — Roast duck presentation and accompaniments; not a restaurant review.
• GoChengdu: local dishes — Twice-cooked pork and yuxiang seasoning profiles; institutional regional food introduction.
• GoChengdu: Mapo tofu, restaurant-provided recipe — Tofu, meat, Pixian douban and Sichuan pepper in a documented version; ingredient and method meat wording differ, so no single-meat claim.
• Hong Kong Tourism Board: beginner dim sum — Har gow, siu mai, cheung fun and lotus-leaf sticky rice identification; examples are not ingredient guarantees.
• Hong Kong Tourism Board: local roast meat — Siu mei as a local roast-meat category and its place in everyday dining.
• Kunming: crossing-the-bridge noodles — Kunming specialty name, rice noodle soup and explicitly identified legend.
• Xi’an municipal food introduction — Roujiamo, liangpi and local noodle identity; no claim of firsthand tasting.
• SCIO: Lanzhou beef-noodle industry briefing — Lanzhou clear-broth noodles with beef and radish; dated institutional announcement.
• Chongqing: hotpot introduction — Communal broth format and availability of contrasting broth styles; no current venue recommendation.
• Shanghai: salty soy milk — Savory soy breakfast with vinegar, dough sticks and possible shrimp; no origin or health claims used.
• Shanghai: traditional New Year foods — Tangyuan filling variation, niangao and locally described festive associations.
• UNESCO: Chinese tea processing and social practices — Six processing categories and tea as a shared cultural practice.
• UNESCO: Dragon Boat festival — Regional festival practices and rice-dumpling feasts; not instructions for alcoholic or mineral preparations.
• Shanghai: Chinese cooking verbs — Menu verbs such as steam, pan-fry and boil; inconsistent example translation is not reproduced.
• Shanghai: rice-noodle forms — Mixian, hefen and mifen naming and different serving formats.
• Shanghai: visual taste and local foods — Xiaolongbao aspic and crab variations and paigu niangao identity; no timings treated as tested recipes.
• Shanghai: zongzi sweet and savory varieties — Documented Shanghai pork, salted-yolk, red-bean and jujube examples; contemporary variation.
• Xi’an: marinated meat in baked bread — Lazhi roujiamo and Baiji bread as a named local combination.

Original visual material

The diagrams in this edition are original SVG illustrations explaining the sequence or decisions in each guide. They do not show a laboratory experiment, a personal trip or a tested product result. No photographs from the linked sources are reproduced.

Check the source in context

References were consulted during preparation of this edition. A source may cover a broader or narrower question than a particular guide; the support notes above explain why it is listed. Read the original for methodology, exceptions and updates.