Search results
Results from the WOW.Com Content Network
Yuxiang shredded pork (simplified Chinese: 鱼香肉丝; traditional Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) [1] is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan.
Yuxiang eggplants, a typical Sichuan dish. Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked.
Lighter Side. Medicare. new
Traditional dish from Chongqing made from pig's blood, tripe, duck's blood, ham and chicken gizzard. Beansprouts, chili, Sichuan peppercorn, sesame and other spices are often added as seasoning. Mapo doufu: 麻婆豆腐: 麻婆豆腐: mápó dòufǔ: Literally "pockmarked old woman's tofu". Spicy sauce similar to yuxiang ("in the style of fish ...
Jiaodong style, encompassing dishes from eastern Shandong: Fushan (a district of Yantai), Qingdao, Yantai and the surrounding regions. It is characterised by seafood dishes with a light taste. [vague] Jinan style, made up of dishes from Jinan, Dezhou, Tai'an and the surrounding regions. One of its features is the use of soup.
It's a 'shroom, diner, and bloom boom.
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig ( Sus domesticus ). It is one of the most commonly consumed meats worldwide, [ 1 ] with evidence of pig husbandry dating back to 5000 BC .
Doubanjiang can be used for many dishes, Pixian Doubanjiang is known as the "soul of Sichuan cuisine" by reputation. [12] Doubanjiang can be used to make Mapo tofu, Twice-cooked pork, Sichuan hot pot, Yuxiang shredded pork, Kung Pao chicken, Stir-fried pork, Shuizhu pork (water boiled pork), etc.