Hello!

The raw materials for cooking are divided into vegetables, livestock meat, poultry meat, fungi and algae, etc.

The following categories are listed below:

Part 1: Vegetables:

Chinese cabbage

Chinese cabbage sprouts

White radish

Lily

Water chestnut (

Lentil

Spinach

Caigua

Cauliflower

Broad beans

Spring bamboo shoots

Water shield

Pork mushroom

Chinese cabbage

Chinese cabbage (Qingkou)

Chinese cabbage (Xiaobaikou)

Green onions

Garlic

Canava beans

< p>Bamboo shoots

Winter melon

Winter vegetables

Winter bamboo shoots

Watercress

Tomato

Sweet potato leaves

Chayote

Snow peas

Red cabbage sprouts

Red peppers

Carrots

Gourd

Soybean sprouts

Cucumber

Day lily

Fennel

Ginger

Cowpea

Wild Rice

Zucchini

Mustard Green

Kaline

Chives

Chives

Lettuce

Bracken

Water spinach

Bitter melon

Pepper ( Red, pointed, dry)

Chili (green, pointed)

Lotus root

Water chestnut

Asparagus

Radish

radish tassel

Mung bean sprouts

Malan

edamame

fungus

Alfalfa

Pumpkin

Kohlrabi

Celery

Shepherd's Purse

Eggplant

Celery

Celery leaves

Green onions (

Green peppers

Green radish

Green garlic

Okra

Yam

Lettuce

Bell pepper

Water radish

Luffa

Green beans

Sauerkraut

Garlic yellow

Garlic moss

Beetroot

Beet leaves

Chrysanthemum chrysanthemum

Peas

Pea tips

Pea sprouts

Wucai

Zucchini

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Broccoli

Celery

Amaranth

Cilantro

Chinese toon

Baby cabbage< /p>

Scallions

Garlic

Xinxinmei Radish

Onion

Wild Onion

Cherry Tomato

Rape

Rape heart

Rape

Houttuynia cordata

Yuqian

< p>Magnolia slices

Taro

Cabbage

Kidney beans

Bamboo shoots

Bamboo leaf vegetables

< p>Zi Jiang

Module Dried Vegetables

Potatoes

Part Two: Beans (soy products)

White Lentils< /p>

Bava beans (fried, salty)

Adzuki beans

Soybeans

Canava beans

Frozen tofu

Tofu

Dried tofu

Tofu (South)

Tofu brain

Tofu dregs

Soy milk

Soybean meal

Yuba

Dry tofu

Black beans

Red bean paste

Soy beans Noodles

Roasted bran

Mung beans

Mung bean noodles

Mung bean paste

Eyebob beans

< p>Natto

Green beans

Vegetarian ham

Vegetarian chicken

Dried fragrant

Oiled tofu

Oil skin

Wingled beans

Tofu (North)

Part 3: Livestock meat:

Barbecued pork< /p>

Dog meat

Ham

Ham sausage

Muntjac meat

Soy beef

Jinhua ham

Sausage

Bacon

Donkey meat

Bull whip

Beef tripe

< p>Beef Lung

Beef Liver

Beef Tendon

Beef Tenderloin

Beef Brisket

Beef Brain

Steak

Beef (fat and lean)

Beef (ribs)

Beef jerky

Beef (back Leg)

Beef (front leg)

Beef (lean)

Beef tongue

Beef tendon

Ox tail

Beef heart

Beef kidney

Rabbit meat

Luncheon meat

Bacon

Sausages

Sheep tripe

Sheep lungs

Sheep bones

Sheep brains

Lamb chops< /p>

Sheep forelegs

Pig intestines

Pork belly

Pig ears

Pig lungs

Pork liver

Pork ribs (pork belly)

Pork tenderloin (

Pork ribs

Pork (fat and lean)< /p>

Pork skin

Beef

Part 4: Poultry meat: '

Quail meat

Turtledove< /p>

Peking duck

Young pigeon

Goose

Goose intestines

Foie gras

Goose feet

Goose meat

Goose blood

Pigeon meat

Cock

Turkey

Turkey Legs

Chicken Wings

Chicken Liver

Chicken Skeleton

Chicken Breast

Chicken Feet

Chicken gizzards

Roast duck

Sparrow

Silk chicken

Duck

Duck intestines

Duck wings

Duck liver

Goose meat

Pheasant

Wild duck

< p>Partridge

Part 5: Bacteria and algae:

White ginseng fungus

White fungus

Lark mushroom

White Boletus

Straw Mushroom

Nostoc (dried)

Pleinus Mushroom

Ge Xian Rice

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Sea cabbage

Kelp (fresh)

Russula

Hericium

Flower mushroom

Hua Zi Mushroom

Huang Er Mushroom

Graffola Grifola

Chicken Fructus

Coprinus comatus (dried)

Chanterelles

Enoki mushrooms

Trichosanthes

Matsutake mushrooms

Carrageenia

Mushrooms (fresh Mushrooms)

Mushrooms (dried)

Wood fungus

Oyster mushrooms

Green head fungus

Agar

p>

Wakame

Wakame

Gelidium

Matsutake (

Shiitake mushroom

King oyster mushroom

Morchella

Hijiki mushroom

Tremella fungus

Yellow mushroom

Hazel mushroom

Bamboo fungus

Seaweed

Spirulina

Thank you~~~