Search results
Results from the WOW.Com Content Network
Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting.
Mei family's cuisine (Mei-Jia-Cai, 梅家菜) is created by Mr. Wang Shou-Shan (王寿山), the personal chef of the most famous Peking opera artists in modern Chinese theater, Mr. Mei Lanfang. [10] Mei family's cuisine is a fusion of Huaiyang cuisine and another style of Chinese aristocrat cuisine, Tan family's cuisine. [11]
It is a classical Sino-Mauritian dish which is eaten by all Mauritians regardless of ethnicity, [71] reflecting the influence of Chinese and Sino-Mauritian community despite being one the smallest community on the island. [69] [72] It is a very common street food and can be found in almost all restaurants on the island. [73] [71] [69]
4. Chow Mein “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Shumai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. [1]
Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (滷水; lou5 seoi2; lóuh séui or 滷汁; lou5 zap1; lóuh jāp). The dish is known as lu wei in Taiwan. Lou mei can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken.
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 ...