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Sando (official) (1876–1941), Qing dynasty and Republic of China official who was the last Qing viceroy of Mongolia Frank Sando (1931–2012), British long-distance runner Other uses
In the Philippines, a sleeveless undershirt is called a sando. In addition to athletic usage, tank tops have traditionally been used as undershirts, especially with suits and dress shirts. They are sometimes worn alone without a dress shirt or top shirt during very warm and/or humid weather.
Katsu sando: Japan: Breaded, deep-fried pork cutlet . Khao Jee Pâté: Laos: Similar to Vietnam's bánh mì, it is a street food prepared using pork liver pâté, [23] stuffed with pork or Lao sausage, [24] sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili sauce. Kokoretsi
Created in the '30s to feed dock workers, a great Primanti-style sando has pastrami, provolone, tomato, coleslaw, french fries, and is served on beautiful, thick, Italian bread. There’s so much ...
The sandō at Fushimi Inari Taisha in Kyoto. A sandō (参道, visiting path) in Japanese architecture is the road approaching either a Shinto shrine or a Buddhist temple. [1] Its point of origin is usually straddled in the first case by a Shinto torii, in the second by a Buddhist sanmon, gates which mark the beginning of the shrine's or temple territory.
a katsu-sando of Isen, where it was invented. Katsu-sando (Japanese: カツサンド or かつサンド, lit. ' cutlet sandwich ') is a Japanese sandwich which is made from Japanese-style cutlet (mainly tonkatsu) between slices of bread, and there are many variations.
The Sando (singular of Sandobele) divination process constitutes one of the most important and common rituals in Senufo culture. Leaders of the community must confer with a Sando diviner before making significant choices or performing sacred ceremonies that affect the community because the action must be communicated to the spirits. People in ...
Katsu-sando (カツサンド), a tonkatsu sandwich, served as an ekiben. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep fried. [10]