THE NOTEBOOK, EXPLAINED

Sources & editorial notes

A small collection of Dongbei recipes, with a clear path back to each reference.

About the recipes

Dongbei Food presents concise English adaptations of published recipes. Each page links to its original reference and identifies the version used. These are source-based cooking instructions; the site does not claim independent kitchen testing.

Recipe references

Ingredients and methods are credited below and on the individual recipe pages. The original authors’ photographs, personal stories, ratings and reviews are not reproduced.

• Judy · The Woks of Life: Dongbei Guo Bao Rou
• Xueci Cheng · The Mala Market: Dongbei Stir-Fried Eggplant, Potato and Bell Pepper
• Sean St John · The Mala Market: Dongbei Pork and Chestnut Stew

The pork-temperature notes link to FoodSafety.gov’s cooking chart. Check doneness with a food thermometer rather than relying only on a cooking time.

What changes between versions

Di San Xian follows the reference’s pan-frying option and omits its optional oyster sauce. Pork and chestnut weights are rounded metric conversions. Planning times describe the linked methods; equipment, ingredient size and batch size affect cooking.

Using the controls

Batch controls multiply numbered quantities. They do not multiply cooking time, pan capacity or heat. Metric-to-US switches convert grams to ounces and millilitres to fluid ounces; spoon and cup quantities remain as recorded in the reference. Checkmarks are optional browser-local notes.

Photography and authorship

This is a text-led recipe collection published without an author byline. Source credits identify the original recipe authors. No food photograph or author portrait is used.