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Company headquarters. City Barbeque is a fast-casual barbeque chain founded in Columbus, Ohio, in 1999 by founder Rick Malir and his wife, Bonnie Coley-Malir.City Barbeque has over 70 company-owned [1] restaurants across ten states and is headquartered in Dublin, Ohio.
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns.
Montgomery Inn began to sell its barbecue sauce in bottles in 1990, and the ribs themselves soon after. Both are regularly available at supermarkets within a 300-mile radius of Cincinnati, and elsewhere via mail order since 1994. Ted Gregory died on December 2, 2001.
Rosedale Bar-B-Q’s Flying Pig dinner includes half a barbecue chicken and three ribs. Sides include sausage, right, fries and beans. ... Tina Der bags up food to-go at Tao Tao Chinese Restaurant ...
Barbecue United States 24 Maggiano's Little Italy: Italian United States 52 Maid-Rite: Casual dining United States 70 Classic themed Mandarin Restaurant: Canadian Chinese Canada 28 Marie Callender's: Family United States (western, southwestern) 58 Home cooking ambiance Marrybrown: Chicken Asia, worldwide 350 Mary Brown's: Chicken Canada 140 Max ...
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...
Name Original location Founded Headquarters Parent company Number of U.S. locations Areas served Notes BonChon Chicken: Busan, South Korea: 2002 Dallas, Texas
Shaokao (street stall barbecue) outside Chengdu University in Sichuan, China. Shaokao (traditional Chinese: 燒烤; simplified Chinese: 烧烤; pinyin: shāo kǎo), also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. [1]