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Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an and other cities of Guanzhong.It is a hot stew of chopped-up steamed leavened flat bread, known regionally as mo (馍; 饃; mó), cooked in lamb broth and served with lamb meat, sometimes substituted with beef.
Shaokao (street stall barbecue) outside Chengdu University in Sichuan, ChinaShaokao (traditional Chinese: 燒烤; simplified Chinese: 烧烤; pinyin: shāo kǎo), also romanized as shao kao, is the Chinese translation of "barbecue".
The version in Shirvani's book is a steamed dumpling with a minced lamb and crushed chickpeas filling spiced with cinnamon and flavored with vinegar. The dish was garnished with sumac and like most contemporary mantı variations, it was served with a garlic-yoghurt sauce. [19] [20] Many early Turkish cookbooks do not mention a dish called mantı.
Mandarin Chinese is the most popular dialect, and is used as a lingua franca across China. Linguists classify these varieties as the Sinitic branch of the Sino-Tibetan language family . Within this broad classification, there are between seven and fourteen dialect groups, depending on the classification.
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
The Traditional Chinese characters for the word huài dàn (坏蛋/壞蛋), a Mandarin Chinese profanity meaning, literally, "bad egg". Profanity in Mandarin Chinese most commonly involves sexual references and scorn of the object's ancestors, especially their mother.
Lamb tattoos are often associated with themes of innocence, purity and vulnerability. This symbolism is deeply rooted in the Christian faith, where the lamb is a sacred symbol representing Christ ...
Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong.It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named.