Merge pull request #113 from nihao-wiki/dev

docs: guide

docs/.vitepress/config/en/sidebar.ts

@@ -170,7 +170,7 @@ function sidebarYunnan(): DefaultTheme.SidebarItem[] {
         { text: 'Flowers', link: 'cuisine/flowercake' },
       ],
     },
-  ],
+  ];
 }
 
 function sidebarHainan(): DefaultTheme.SidebarItem[] {

docs/en/chongqing/cuisine/jianghu-cuisine.md

@@ -48,6 +48,24 @@ Taro Chicken
 
 Taro Chicken is made with chicken and taro, stewed with hot pot seasoning, which renders the chicken fall-off-the-bone tender and the taro soft and creamy, offering a perfect mouthfeel. Particularly the taro often leaves locals craving for more.
 
+## Gross Blood in Mong Kok
+
+<Chinese word="Maoxuewang">
+<template #pinyin>máo xuè wàng</template>
+Maoxuewang
+</Chinese>
+
+Maoxuewang is one of the pioneers of the "jianghu" style dishes from Chongqing, originating from the ancient town of Ciqikou. Its main ingredients include duck blood, tripe, luncheon meat, and other ingredients, all cooked together in a spicy and numbing red oil broth, resulting in a distinctly spicy and numbing flavor.
+
+## Sour Fish
+
+<Chinese word="酸菜鱼">
+<template #pinyin>suān cài yú</template>
+Sour Fish
+</Chinese>
+
+Sour Fish is one of the pioneering dishes of Chongqing's "jianghu" cuisine. It is made primarily with grass carp and pickled vegetables, and is cooked to achieve a tangy and spicy flavor that is quite appetizing.
+
 ## County Cuisine
 
 With its vast territory, Chongqing boasts unique delicacies in its more remote suburban areas, some of which have earned a reputation for their deliciousness. Today, these culinary treasures can be found anywhere.

docs/en/chongqing/cuisine/sichuan-cuisine.md

@@ -37,44 +37,33 @@ Douhua rice is beloved by locals for its affordability and simplicity. Douhua, r
 Fish-Flavored Shredded Pork
 </Chinese>
 
+Fish-Flavored Shredded Pork is a classic Sichuan dish. This dish came into being during the Second World War. Its characteristic "fish-like" flavor is created using seasonings that do not include fish, making it unique. The finished dish has a lustrous red color, an aromatic nose, and when eaten, it offers a harmonious blend of salty, fragrant, sour, and spicy flavors. The pork shreds are tender and smooth.
+
+In the Chongqing region, it is made without bamboo shoots or wood ear mushrooms; instead, it uses diced scallions as the garnish. Prepared this way, the dish is particularly delicious when mixed with rice.
+
 ## Kung Pao Chicken
 
 <Chinese word="宫保鸡丁">
 <template #pinyin>gōng bǎo jī dīng</template>
 Kung Pao Chicken
 </Chinese>
 
+Kung Pao Chicken is likewise a renowned dish both within China and abroad. The ingredients include chicken, peanuts, chili peppers, and more. It is characterized by its tender and smooth chicken pieces, with a flavor profile that is both sweet and sour, complemented by a spicy kick from the chilies.
+
 ## Twice-Cooked Pork
 
 <Chinese word="回锅肉">
 <template #pinyin>huí guō ròu</template>
 Twice-Cooked Pork
 </Chinese>
 
+Twice-Cooked Pork is the premier dish of Sichuan cuisine and represents the very soul of it. The ingredients include pork from the hind leg, green peppers, and garlic sprouts, supplemented with broad bean sauce and fermented black beans. The meat, when stir-fried this way, exudes an irresistible aroma.
+
 ## Mapo Tofu
 
 <Chinese word="麻婆豆腐">
 <template #pinyin>má pó dòu fǔ</template>
 Mapo Tofu
 </Chinese>
 
-## Dry-Fried Green Beans
-
-<Chinese word="干煸四季豆">
-<template #pinyin>gān biān sì jì dòu</template>
-Dry-Fried Green Beans
-</Chinese>
-
-## Gross Blood in Mong Kok
-
-<Chinese word="毛血旺">
-<template #pinyin>máo xuè wàng</template>
-Gross Blood in Mong Kok
-</Chinese>
-
-## Boiled Fish with Pickled Cabbage and Chili
-
-<Chinese word="酸菜鱼">
-<template #pinyin>suān cài yú</template>
-Boiled Fish with Pickled Cabbage and Chili
-</Chinese>
+Mapo Tofu is also a classic Sichuan dish. The tofu is smooth and tender, with a bright red sheen, and it is deeply loved by people for its distinctive flavor.