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Spicy Beef with Daikon, or 酸辣萝卜炒牛肉, combines Beef and Daikon in a hot and tang sauce featuring Garlic, Ginger, Vinegar, and Chili Paste.

Imperial Concubine Chicken, or 贵妃鸡, has many variations. Here, Chicken is braised with Rice Wine, Bamboo Shoots, and Chinese Black Mushrooms

五花臘肉萝卜湯, or Preserved Pork Belly and Daikon Soup, uses sour Pickled Daikon to complement the sweetness of Chinese-Style Preserved Pork Belly.

Sichuan Style Dressed Cucumber, or 川味凉拌黄瓜, is pungent with scorched chili, numbing Sichuan peppercorn, and the tang of Black Vinegar.