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This is a category for vegetables that are particularly associated with Asian cuisine. Subcategories This category has the following 3 subcategories, out of 3 total.
This article attempts to centralize, compile and tabulate the various vegetables, fruits, grains and spices that are commonly employed in various South Asian sub-cuisines to help reduce this confusion in identifying and procuring various South Asian food ingredients, especially in the cross-regional, international markets/contexts.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
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Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine (simplified Chinese: 咸菜; traditional Chinese: 鹹菜; pinyin: Xiáncài), or marinated in mixtures based on soy sauce or savory bean pastes (酱菜; 醬菜; jiàngcài).
Pickled vegetables: 榨菜: 榨菜: jiàngcài: various vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes
East Asian vegetables (4 C, 3 P) This page was last edited on 8 July 2024, at 06:23 (UTC). Text is available under the Creative Commons Attribution ...
Pages in category "East Asian vegetables" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. C. Choy sum; D.