Search results
Results from the WOW.Com Content Network
Asian carp is an informal grouping of several species of cyprinid freshwater fishes native to Eurasia, commonly referring to the four East Asian species silver carp, bighead carp, grass carp (a.k.a. white amur) and black carp (a.k.a. black amur), [note 1] which were introduced to North America during the 1970s and now regarded as invasive in the United States.
Schizopygopsis przewalskii (common name: Przewalskii's naked carp; in Chinese: 青海湖裸鲤; lit. 'Qinghai Lake naked carp') is a species of cyprinid that is endemic to the Lake Qinghai basin in China, where it is the dominant fish species (the other natives are four Triplophysa loaches).
Henan cuisine is well known for its taste variety including a blend of sour, sweet, bitter, spicy and salty. There are a wide variety of Henan dishes, including carp with fried noodles in sweet and sour sauce, grilled head and tail of black carp, Bianjing roasted duck, stewed noodles with mutton, and spicy soup. [1]
For premium support please call: 800-290-4726 more ways to reach us
Asian carp have been popular food fish throughout Asia for thousands of years. The aforementioned four most well-known species, i.e. the bighead, silver, black, and grass carp are some of the most consumed food fish in the world and have been known as "Four Great Domestic Fishes" (Chinese: 四大家魚) in China since the Tang dynasty (618
Chinese Food Made Easy has been licensed to the Cooking Channel (USA) and networks in New Zealand, Germany, Iceland, Poland, and Australia. BBC's Lifestyle channel offers it on its Asian feeds, including China, Hong Kong, Taiwan, Singapore, and Korea.
Yan Can Cook is a Chinese-oriented cooking show starring Chef Martin Yan that featured recipes for stir fried foods and an assortment of various other traditional Chinese meals and cooking techniques.
In pond based water agriculture it is treated as most prominent food fish. Some recipes are specifically for carp such as the "sweet-and-sour carp" (Chinese: 糖醋鯉魚; pinyin: Tángcù Lǐyú) and "thick miso soup with carp" (Japanese: 鯉こく, romanized: Koikoku). Crucian carp is considered [by whom?] the best-tasting pan fish in Poland.