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This fresh squid is 산 오징어 (san ojingeo) (also with small octopuses called nakji). The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. Squid is also marinated in hot pepper sauce and cooked on a pan (nakji bokum or ojingeo bokum/ojingeo-chae-bokkeum ...
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Cantonese salted fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; pinyin: Guǎngdōngxiányú; Cantonese Yale: Gwong2 Dung1 Haam4 Yu2; also known as "salted fish, Chinese style") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Guangdong.
At the lounge's debut, the food menu included dim sum dishes, like Crab Rangoon, char siu bao, bakkwa, and salt-and-pepper squid. The menu also included a large dish, the Four Seas banquet chicken, named after the restaurant's predecessor. [20]
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]
Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years. [1]: 234
The dish is often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片). [4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok. [5] It is made of salt and Sichuan pepper. [3] Traditionally this dish is eaten at night.
In the south along the coast meat from seafood was by default the most common, as the Chinese enjoyed eating cooked jellyfish with cinnamon, Sichuan pepper, cardamom, and ginger, as well as oysters with wine, fried squid with ginger and vinegar, horseshoe crabs and red crabs, shrimp, and pufferfish, which the Chinese called 'river piglet'. [32]
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