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Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1] It is made of shrimp meat, and steamed in a flour wrapper.
Pottery dumpling and delicacies from a Tang-dynasty tomb. In China, several folk stories explain the origin of jiaozi and its name.. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25–220) [2] [3] by Zhang Zhongjing [4] who was a great practitioner of traditional Chinese medicine.
A traditional set of serving utensils used in Northern Vietnam up to the 20th century include: wooden tray, 'small bottom' bowls (bát chiết yêu), stoneware dishes, flat chopsticks (for portioning rice), chopsticks and ladle (for sharing soup)
Har gow shrimp dumplings are a classic Cantonese dim sum dish Main article: Cantonese cuisine Guangdong or Cantonese cuisine ( Chinese : 粤菜 ; pinyin : yuècài ) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [ 6 ]
Spoon and Chopstick Hybrid – Pointed and slightly curved tongs, which can be used like chopsticks or as a spoon. Knife and Chopstick Hybrid – Pointed and slightly curved tongs, which can be used like chopsticks or as a knife. Knork – A knife with a single tine, sharpened or serrated, set into the anterior end of the blade.
A pair of chopsticks made from yew on a wooden chopstick rest. A chopstick rest is tableware, similar to a knife rest or a spoon rest, used to keep chopstick tips off the table and to prevent used chopsticks from contaminating or rolling off tables. Chopstick rests are found more commonly in restaurants than in homes.
Aissa Logerot, a French designer, created the chopsticks plus one, a combination consisting of a separate spoon part that has two small holes in the side where two chopsticks could be easily fitted to be able to make the two chopsticks into a handle to then use the spoon part, as shown by pictures of the product. [40]
Chopsticks: Pidgin 筷子: Kuai zi: from Chinese Pidgin English chop chop. Chop suey: Cantonese 雜碎: jaap 6 seui 3 'mixed pieces' Chow Cantonese 炒: seiiau 2: From meaning 'cook', perhaps based on Cantonese. lit. 'to stir fry' Chow chow: Cantonese any of a breed of heavy-coated blocky dogs of Chinese origin Chow mein: Cantonese 炒麵: chau ...
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