A complex, famous type of Liyue cuisine, in which specially selected ingredients are submerged and slowly boiled in soup stock. The recipe scribbled from memory alone was enough to urge the adepti to once again return to the world of men.

A nutritious egg dish. Luxurious mayonnaise sits atop a lining of ham and poached egg toast. The smooth mouthfeel fills you with energy for the long road ahead, and is one of the Adventurers' Guild's top-rated breakfasts.

A dessert made out of almond. It has a silky-smooth texture with a long-lasting aroma of almond. It's named tofu only because of its tofu-like shape.

A soup dish that's been stewed for a good long while. The meat and ham have been diced into small pieces, and the soup has been kept on low heat till it turned milky white. The process has brought out the distinct flavors of both kinds of meat, making for an especially tasty soup.

A simple chowder with a long history. The ingredients are similarly traditional and simple. No matter where you are, a piping-hot chowder of this sort can always give you a sense of real and unsurpassed satisfaction.

A crystal-clear snack. The transparent skin wraps the yellow filling. It is said that some vendors will put these snacks into a small clay bowl and immerse it in water to ensure that the cool mouthfeel is retained. This dish is as transparent as water, but it will not be washed away by flowing water — this is probably the origin of the name.

An everyday Inazuman dish. The sliced Egg Roll is placed over seasoned rice. Simply made, yet full of flavor.

A poached fish dish. The fresh and tasty fish fillets are tender and juicy. The secret to this recipe is adding powdered Violetgrass into the heated oil to give the dish that aromatic scent. It's spicy, but not too spicy.

Luxurious and exquisite raw fish. The fish is sliced thinly and arranged in the shape of a flower before a ring of side dishes is set all around it. Normally, the side dishes will be mixed with the raw fish according to one's taste before consumption — this act is said to ensure that things will be smooth sailing in the coming days.

A stewed dish. The meat slices were fried first, followed by the vegetable accouterments, after which they were mixed together. The soup was then added and simmered until it thickened. After this patient, slow cooking process, the meat has become soft and tender, bringing those who eat it a down-to-earth satisfaction.

A grilled crab dish. Appropriate heat control has allowed the crab meat to stay moist and fatty. The butter has seeped into the crab meat, producing an aroma that has people salivating even from afar.

A balanced combination of seafood. The delicacy of crab and mint make for a clear soup, and the calla lily brings it a refreshing taste.

A dish that requires great precision to make. The finely diced chicken breast is stirred vigorously and added into a soup with various other minced meats, before being cooked over a small flame. The result is light and elegant, and it tastes like tofu pudding. The meat is presented in such a form that the experience of consuming it is like tasting the finest chicken one has ever eaten, yet without appearing to have eaten chicken at all. This is part of Liyue's culinary fine arts.

A skewer of mushrooms and poultry. Fresh poultry is complimented by fragrant mushrooms. Don't be picky, chow down!

A traditional snack from Liyue. The fresh dough is turned out into a round, rested, and then placed inside a cage to steam. The meat and vegetables are then washed and diced, before being fried quickly in an oiled wok. When eaten, the fried condiments must be placed into the empty space in the middle of the buns before they are eaten together. Between the crisp vegetables and the flavorful meat, this is solid, great flavor.

A plate of cold cut meat. An equal balance of bacon, ham and sausage keeps everyone happy.

A dish made out of a luxurious variety of ingredients. There is no great refinement in the making of this food, and it appears in Liyue often during festival season. Whenever this dish is served up, the person at the head of the table will invite everyone to dig in, saying "Come on, eat, eat," hence the name.

A luxurious bake. Cracks through the golden outer skin reveal a medley of rosy ham and bright vegetables. How tantalizing!

A crab meat dish that has been cooked directly over the flames. The meat and roe are mixed evenly, before being garnished with plump crab legs. The happiness that flows forth from that first bite imparts meaning upon your prior forbearance.

A dish with a tender mouthfeel. Crab roe is stir-fried till the oil within oozes out before being added to boiled tofu and accented with broth. Simple, yes, but gloriously fresh.

A meat and vegetable stew. The thick juices taste great with the tender meat and vegetables.

An attractive-looking pre-meal snack. A spread made from potatoes and berries is placed onto crispy potato slices, and a whole shrimp is then added on top. The fragrant and full-bodied flavors serve to whet the appetite, while the addition of Mint adds a whole other dimension to the mix.

One of Liyue's traditional snacks. The stuffing is taken from whole fresh shrimp, and the glistening quality of the flour can be guessed at from the translucence of the outer skin. Has a springy, tasty chew.

A dish fried over a great flame. Matsutake and Ham have been sliced up, stir-fried, and garnished with some spicy condiments. The flavor of the Ham is a match for the Matsutake's crispness, and the combination grows ever lovelier and more addictive as you chew. The heat-conducting wok also serves to keep it piping hot for long periods.

Noodles that are as slender as the hairs on a dragon's beard. The green onion is fried in a wok before the soup and condiments are added. Last in are the noodles, after which the lot is ladled out and plated up. The noodles must be skillfully hand-pulled multiple times before they become extremely thin — a technique that makes this dish the most challenging noodle recipe in Liyue.

Dried fish that has been grilled slowly over a charcoal flame. Fish air-dried overnight have a tinge of the salty sea wind and give off a tantalizing flavor when grilled. Many Inazumans who dwell near the sea know this taste well indeed.

A fried egg dish. Beat eggs well, season and fry them slowly in a wok, roll up into a fixed shape. Pour in egg liquid again and continue until it has all reached a certain thickness, then get ready to plate up. This is a ordinary yet welcoming Inazuman delicacy.

Onion-covered toast. A favorite amongst fishermen, they will stuff a bag with it and sit by the river all day.

Pickled vegetables. A round of fermentation makes food richer and also allows it to keep for longer. There were originally only four "treasures," but for auspiciousness' sake, the four vegetables were mixed and plated up with one additional "treasure" added in, hence the name "Five Pickled Treasures."

Bolognese covered with a meat sauce. The meaty, herby aroma really gets your appetite going.

Seasoned mashed potatoes. The potatoes were thoroughly mashed before a sauce was drizzled over them. The mouthfeel is soft and smooth and it has a rich, multi-layered flavor profile. A satisfying choice for a hungry stomach, whether as a side or as a main dish.

Fried Radish Balls. Fragrant and crispy. Make sure to eat them while they're hot! Said to be a recipe from Liyue.

One of Liyue's traditional snacks. The egg has been beaten into the flour to form a dough and the shrimp and fish have been diced, minced, and packaged into the shape of a teacup, before being garnished with whole shrimp and steamed in a pot. The resulting design is like that of clouds embracing the moon, hence the name Fullmoon Egg.

A hamburger in which the fowl meat is the main star. The fluffy bread sandwiches slices of fresh vegetables and a flavorful, crispy fowl fillet. No utensils required here: Just grab it in your hands and bite down on that bundle of rich, satisfying succulence with a hearty "ker-runch!"

A crab dish cooked in the ancient ways. The crab has been chopped into pieces and battered with flour, before being stir-fried till golden and rich with flavor. It is worthy of the word "gold," whether in terms of appearance or quality.

Fowl that has been seasoned and then fried. The seasonings were made into a paste and smeared onto the chicken before it was fried at high temperature. The fragrance alone brings the vivid image of crispy skin and tender meat to mind. One bite and the luscious juices begin to flow. Truly irresistible.

A deep-fried shrimp dish. The aroma assaults your senses, while the crispy potatoes bring out the light sweetness of the shrimp meat. This, in tandem with its cute, small shape, makes it very enticing indeed.

Hot stew made from Chilled Meat and vegetables chopped into small pieces. Slow-boiled tomatoes give this dish a rich and thick texture. Filling one's stomach with this comforting mixture has a warming effect.

A fish kebab grilled over an open flame. The fish is a fresh catch straight from the harbor, lightly seasoned and swiftly grilled. Its aroma attracts the street cats. Indeed, freshness is the secret of flavor.

A grilled dish. The sliced unagi has been steamed first to remove the excess fat before being grilled and sauced. There is no consensus in Inazuma as to where the name "unagi" came from, but everyone at least agrees that it will take a whole lifetime to master its making.

A meat dish drizzled with sauce. The fowl is marinated before being covered in batter and fried, and a thick sauce is drizzled over it as a finishing touch. The accompanying vegetables are local produce, but the marinating methods and sauce are all imported, hence the name "imported poultry."

This main dish looks rather cute. With Kiminami Anna's help, this dish was made with the tastes of provisional head priestess Neko in mind. Although it does not quite match the flavor that Hibiki used to produce, Lady Neko seems rather pleased with your work nonetheless. Due to the lack of spices, humans might find this dish a tad on the plain side.

An exquisite-looking dish. The ham's sweetness is locked inside the fresh vegetables, drizzled with a spicy broth. Delicious is an understatement.

A simple vegetable soup. Snapdragon, tofu, and lotus seeds are put into boiling water and simmered. Jewelry Soup earned its luxurious name from the look of the ingredients used, but contrary to its name, the soup is commonly prepared and served in ordinary households.

Chicken in a dressing, served cold. The way the dish has been prepared captures the succulence of the chicken perfectly. Beneath the glowing gold skin, the meat has a mildly hot flavor.

One of Liyue's specialty snacks. Stir-fried ham and Jueyun Chili sprinkled on a crispy crust made from Rice and Horsetail create a refined, meaty snack that transforms humble Rice into a hot delicacy.

A nutritionally-balanced meal. The two bread slices clip a thick-cut katsu slab between them. The fragrant, slightly sweet-and-sour sauce is the key to preventing this meal from being too rich. A brilliant mix of outlander style and local flavor!

Slowly stewed local cuisine. Everyone in Konda Village knows how to make this dish. It originally had no name but would spread throughout Inazuma on account of its nutritious deliciousness. This eventually caused those from outside the village to give it its name — "Konda Cuisine."

One of Liyue's traditional snacks. Sweet stuffed lotus wrapped in a crispy, deep-fried crust. Its layers of flower petals unravel perfectly in the palm of your hand.

A steamed egg dish. The clear, gold colors of the egg custard have been embellished with several lotus roots. Regardless of whether it is breakfast or a post-meal snack, its superior nutritional value can greatly nourish the body.

A pan-fried meat dish. Ground meat is put on the Matsutake and gently pan-fried on low heat so the Matsutake can fully take in the aromatic juice of the meat. It's a mouthwatering delicacy in all of its glory.

A refreshing dessert. The steps to making this are quite simple indeed, and when it slides down your throat, the faint, fresh flavor of mint will leave you feeling reinvigorated for the rest of the day.

A fragrant salad dish. Finely chopped Jueyun Chilis blended with a sauce and mixed with Mint leaves. It looks like nothing special, but it has surprisingly potent powers of refreshment and reinvigoration. It is also the perfect palate-cleanser after a greasy, indulgent meal.

A sour-and-spicy dish. The marinated meat has been thinly sliced and rolled into the mint leaves, before being brushed with a sauce blend containing Jueyun Chilis. The unique mint flavor adds the finishing touch to this dish, turning it into an excellent addition to any cold platter.

A simple and unadorned soup dish. The ingredients used here are very common and it is made simply, but this small bowl of soup has the power to ensure that you shall not grow weary on your journey, even if you travel on foot.

One of Inazuma's common household dishes. One merely needs to stir-fry the noodles and side dishes evenly before serving, making this an easy-to-make and filling dish. It is no wonder, then, that this dish is so sought after among Inazumans.

Fish grilled thoroughly with moderate fire, making it completely dry and crispy. The sprinkled pepper on top brings out the freshness of the fish.

A fried cake of mashed potatoes. A little bit of pinecone helps give it a nice crunch, and great with a bit of jam. Loved by people of all ages.

A traditional staple from Mondstadt. Not only is the pickled meat within deeply flavorful, but the meringue has also maintained its sweetness and moisture through the baking process. This dish is not to be missed at any festival in Mondstadt.

A large hunk of minced meat packaged inside a pastry. When you split the pastry in two, minced meat spills out. The taste of meat grease is all but gone, and the baking process has brought out the sweetness of the pastry. Such pastries are usually stamped with the word "Mora," all the better to represent wealth and fortune.

A snack grilled on an iron plate. Water is added to flour and stirred into a slurry, vegetables and meat are added, and the mix is grilled well on an iron plate before taking on a splash of sauce and a sprinkle of dried bonito flakes. This tastes delicious no matter how many ingredients one adds, and indeed it makes people feel like "the more ingredients, the merrier," hence the dish's name.

A pizza covered in cheese and mushrooms. When still warm, the cheese becomes stretchy and gooey, making it extremely satisfying to eat.

Noodles in a meat and vegetable sauce. The sauce has a rustic flavor, and there's a generous amount of it mixed in with the noodles. A humble but enduringly popular dish.

A dish with braised meat and apples. The meat goes down smooth, its flavor dense, and when cut open, the meat juice that flows out bears traces of apple flavoring. An eye-popping, refreshing dish indeed.

Smoked fowl paired with vegetables. A staple for Northerners, often made for honored guests.

A main dish wrapped up in an egg skin. The evenly beaten egg fluids are fried into half-doneness before being poured out on top of the rice, and tomato ketchup is drizzled over top afterward once it is ready to plate up. They say that this dish was derived from another region, though this version involves a more complicated cooking method.

A dish that is a test of one's knifework. All the ingredients were sliced into ribbons in a single go, and after being washed, they were placed into the broth and cooked till they floated. The resulting flavor is light and fresh, and would not be out of place as a chef's recommendation in a Liyue restaurant.

A portable dish made with rice. It is simple to make and remains delicious at room temperatures, which has made it very popular with civilians and soldiers alike.

A rich, meaty dish. Originally a Mondstadt dish made of steaks, potatoes and cheese, it has since become synonymous with Ludi Harpastum.

A dish cooked over a roaring fire. They say it was originally just a rustic dish that everyone in Qingce Village knew how to make. But quite unexpectedly, its crispy and spicy dishes gained the recognition of people from elsewhere, and thus began to spread throughout the Liyue region.

A meat and vegetable dish. The de-skinned radishes have gone into the pot first to cook before large hunks of fish and seasonings are added in. The whole combination is then stewed on a low flame. The large servings of food — best served with rice — give everyone present a feeling of satisfaction.

Radish-based vegetable soup. Its flavor is delicately between tart and sweet. With luscious radish, it's a well-balanced dish.

A unique drink. Having featured in the famous light novel "Pretty Please, Kitsune Guuji?", it has since been brought to life by Sailing Breeze in collaboration with Yae Publishing House, along with its fascinating flavor. As this version does not contain any bean products, it is slightly different from the special limited edition that was available during the Irodori Festival, but this also means that there's no risk of triggering any bean allergies.

Soft and fluffy buns. The rice and horsetail have been ground into flour and kneaded into dough before being placed into a steaming basket. They can be eaten as-is or with a vegetable filling. Portable and satiating, it is a very popular dish in the Liyue region.

Commonly-seen city cuisine. The ingredients have gorged themselves on the soup, making them most enticing indeed. They say that in the first, this dish only had a scant few ingredients, but more were added as time passed, resulting in its present form.

A dessert made from rice. After cooking the rice beforehand, it is placed into a pot together with the other ingredients, stirred evenly, and steamed. The mouthfeel is fragrant and soft, a perfect denouement to any meal.

A delicate and elegant snack. The dark green leaf adds complexity to the overall warm color palette. Just looking at it gives you a sense of its quiet beauty. 'Tis a shame that its lovely flavor is like a blooming flower in its transience — yet do not let that dissuade you from taking a bite.

Crispy, crunchy crackers. Potatoes are ground into flour and added to Shrimp and Sakura Blooms before being baked in an oven. It possesses a lovely flavor profile for a snack and is beloved by people of all ages, traits that have made it a popular choice of gift.

A dish deep-fried in oil. Incorporate the marinated sakura blossom petals into the batter before giving the fresh shrimp and vegetables an even coating, frying, and then draining the oil. This all sounds simple enough, but good tempura making is not something achieved in a mere day.

A simple, humble fisherman's side dish. Freshly caught fish is de-skinned and sliced, minced together with Snapdragon, mixed with miso and salt to form a batter, and then finally grilled. The lovely scent enters your nose long before the food enters your mouth. Three servings later, and you're still raring to go for more.

A seafood dish made using fresh ingredients. The fish and shellfish are cut into pieces and arranged neatly. The slices have an elegant and tender taste, providing rich and high-quality nutrition. The lingering sweet aftertaste is derived fully from the ingredients' freshness, and every bite is an enjoyment worth closing one's eyes and savoring.

A vegetable salad. Not just steamed potatoes and fresh vegetables, but also a hard-boiled egg to top it off. Satisfying to both the eyes and stomach.

Sautéed slices of Matsutake. Cooked in butter, it's crisp outside yet tender inside. Eat it before someone steals it from you.

A plain and simple noodle dish. The buckwheat noodles are boiled and then cooled. Their texture is smooth and they have just the right amount of toughness. The inexpensive ingredients and simple make of this dish have made it very popular amongst Inazumans.

A hard-to-prepare fish dish. The fish is first completely deboned before crisscross cuts are made on the skin. The fish is then coated in flour and deep-fried to a golden-brown color, then served with ketchup drizzled on top. It is tender and juicy on the inside and crispy on the outside. The dish resembles a squirrel's tail to a certain degree, hence the name.

A grilled steak. High heat has locked the juices in, giving one high expectations for when the meat is cut open.

A meat dish in a sweet honey sauce. The carrots take the gamey edge off the meat, and the sauce brings it all together sweetly. The perfect warm dish for a cold winter night.

Sliced meat flash-fried in a wok. The mild Jueyun Chili adds just the right amount of kick to the delicious aroma of the meat. Perfect as an appetizer and also goes well with rice.

A main dish with an intense flavor. Created by stir-frying rice noodles, par-cooked fish, and various side dishes in a wok on high flame. The noodles, having absorbed the flavors of the various ingredients, are springy and smooth to the taste, making this dish a big hit with diners.

A mild and luscious dish. The shrimp are quickly sautéed and the sauce thickened. This method of cooking is exceedingly simple and brings out the wonderful natural flavor of the shrimp meat, granting it a place in humble home-cooked dinners and lavish banquets alike.

Wok-fried vegetarian food. A stir-fried selection of three ingredients hailing from Liyue. Though the methodology is simple, it brings out the intense, innate flavors of the ingredients, and does not fade in brilliance when compared to some high-class delicacy.

Gently fried fish dish. Cooked with the right heat and duration to maintain freshness for a long time. Tender and flaky, it is delicately browned thanks to the layer of aromatic butter on top, which creates a multi-layered and unique flavor.

Honey-roasted fowl. The honey and sweet flowers come together to complement the tender fowl meat.

A fresh and sweet traditional dish. Cleanly bisected shrimp is laid over rice and shaped with your bare hands. The springy shrimp meat and the delicious rice highlight the flavor all the more.

A snack shaped like a snapper. The crisp exterior wraps the sweet filling within and is very popular amongst Inazumans. It is said that in the beginning, this was just a cylindrical snack, but constant improvements wound up shaping it into the cutesy image of a fish.

A stack of round pancakes. A staple originating from afternoon tea in manors. Only the best berries should be picked for this dish.

An egg fried on one side. The yolk flows out nicely when broken. So satisfying.

A braised meat dish. The cut of meat used is a happy medium between lean and fatty, and has been braised to smoking perfection. The ingredients glisten, and are soft but not greasy. Word has it that the Tianshu of a certain generation of the Liyue Qixing invented this dish after much painstaking development.

A steaming-hot noodle dish. The meat, prepared at low temperature, is laid over the noodles. Salty, fragrant, delicious soup seeps into each strand. A single bowl of these is guaranteed to restore any tired soul.

A soft, glutinous snack. Glutinous rice has been ground into powder and rolled into a ball before being steamed. The Sakura Bloom and Snapdragon colors lend an extra liveliness to these dango.

A pieced-together skewer. Three different cooking processes can be tasted at a go in this dish, which has made it very popular. If you are ever at a loss at to what to pair with some wine, there's no going wrong with one of these.

A neatly arranged dish. The Ham, Fowl, and Bamboo Shoots have been sliced into threads of equal length, and they've been laid out neatly in the soup bowl after being steamed at high heat, before being covered in consommé. The layers are distinct, and the mouthfeel is salty yet fresh.

A traditional dish made with one's bare hands. The soft and lightly-vinegared rice is matched with the fresh fish. Locals consider this a slightly luxurious treat.

Highly springy noodles. After several rounds of rising and pulling, the result is silky smooth yet springy noodles. Unlike ramen, which prizes dense flavors, udon noodles use light flavors to heal the Inazuman soul.

A light and tasty main dish. Well-boiled tea is poured over rice with unagi on top and allowed to steep quietly until the rice grains have absorbed the fragrance of the tea. When combined with the lingering sweet aftertaste of the unagi, you can eat half a bowl before Paimon can say "Whoa!"

Colorful staple food. Maintains perfect balance between soft and fragrant rice and all kinds of carefully selected sweet ingredients. This dish is mainly known for its meaning as a symbol of prosperity and peace, and less so for its taste. However, with such noble ideals behind it, its flavor should not disappoint.

A vegetarian dish with a rich flavor. The matsutake has been sliced thin and fried till golden before pouring the sauce. The matsutake meat is sumptuous and has flavor to match that of fresh abalone — almost enough to make you think it was the real thing.

A light-colored vegetarian dish. Broth is first poured into the pot before the bamboo shoots, and then the seaweed, are added in. The result is an elegant product with a light mouthfeel that agrees well with all palates. Suitable as a pre-meal appetizer or as a side to a main dish.

A seasoned and cooked meat dish. Though it contains animal organ meat and bits and scraps of other things, the strong-flavored seasonings have masked the stench of the meat. Many have had this dish for the entirety of their lives without knowing "chop suey" is not actually a swear word in the local language.