Image	Name	Phonetic	Description
	Kung Pao Chicken	Gōng Bǎo Jī Dīng	Kung Pao Chicken is one of China's most famous dishes. Diced chicken is stir-fried with dried chillies, peanuts and Sichuan peppercorn in a sweet, spicy and slightly tangy sauce. The dish is named after Ding Baozhen, a Qing dynasty official with the title "Gōng Bǎo".
	Mapo Tofu	má pó dòu fu	Mapo Tofu is a classic Sichuan dish from Chengdu. Soft tofu is cooked with minced beef, fermented bean paste, Sichuan peppercorn and chilli in a rich, deeply savoury sauce. The name refers to the "pockmarked old woman" said to have invented it.
	Stir-fried sliced pancake	chǎo bǐng	Chǎo Bǐng is a traditional northern Chinese stir-fried flatbread dish. Baked flatbread is cut into strips or pieces and stir-fried over high heat with vegetables (such as cabbage and carrots) and meat, seasoned with soy sauce and salt. The texture is chewy and satisfying - a simple, delicious everyday dish common in Beijing and Hebei.

This group uses the Dinner Club plugin. A shared dish collection where members contribute foods from their own cultures and languages. It's a place to plan dinner meetups, discover new recipes, learn how dishes are pronounced and named in other languages, or simply share and debate your all-time favourites. Every dish can be translated by the community, so the collection grows richer with each member who adds their own culinary knowledge.