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tā He 打 dǎ hit 人。 rén person 他 打 人。 tā dǎ rén He hit person He hits someone. Chinese can also be considered a topic-prominent language: there is a strong preference for sentences that begin with the topic, usually "given" or "old" information; and end with the comment, or "new" information. Certain modifications of the basic subject–verb–object order are permissible and ...
Mid-range Chinese restaurant chain P.F. Chang's opened at a time when Chinese restaurants—particularly chains—were often seen as cheap, greasy, and unhealthy places to get takeout. Co-founder ...
The interior of a Chinese restaurant in Sha Tin, Hong Kong. A Chinese restaurant is a restaurant that serves Chinese cuisine.Most of them are in the Cantonese style, due to the history of the Chinese diaspora, though other regional cuisines such as Sichuan cuisine and Hakka cuisine are also common.
Recess is a general term for a period in which a group of people are temporarily dismissed from their duties. In education , recess is the American and Australian term (known as break or playtime in the UK), where students have a mid morning snack and play before having lunch after a few more lessons .
Rasa Malaysia. Also Called: Chǎofàn Try It: Fried Rice “Rice is a staple in Chinese cuisine,” Yinn Low tells us. “Chinese fried rice is a complete meal that feeds the entire family.
Dicos (stylized as dico͘s, Chinese: 德克士; pinyin: Dékèshì) is a Chinese fast-food restaurant chain owned by the Tianjin Ding Qiao Food Service. [1] The chain ranks third among China's top three fast-food enterprises, as it has almost as many restaurants in China as McDonald's. [2] [3] The chain was founded in 1994 in Chengdu, Sichuan ...
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] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...