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Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
English: This video was recorded by Joseph Ho in the city of Sunwui, Guangdong-Province, China, where he was born and raised. Joseph explains in this video some of the differences between Yue and standard Cantonese, and some stories of his hometown. Joseph's variety of Yue, known as Siyi Yue, had nearly 4 million speakers in China as of 2010.
"Cantonese" is prototypically used in English to refer to the variety of Yue in Guangzhou, [4] but it is also to refer to Yue as a whole. [5] To avoid confusion, academic texts may refer to the larger branch as "Yue", [ 6 ] [ 7 ] following the pinyin system based on Standard Chinese , and either restrict "Cantonese" to the Guangzhou variety, or ...
Common English name Characters Pinyin Cantonese Hokkien Description Oil noodles: 油面 油麵 yóu miàn: jau4min6: iû-mī Made of wheat flour and egg or lye-water; often comes pre-cooked. Thin noodles: 幼面 幼麵 yòu miàn: jau3min6: iù-mī Thin lye-water noodles; one of the most common Cantonese noodles Mee pok: 麵薄: miàn báo ...
The noodles are usually about an eighth of an inch thick (slightly thicker than spaghetti) and have a smooth surface and toothsome texture. How is chow mein prepared? Because it’s stir-fried ...
Zhájiàng Miàn (noodles with bean paste) is a traditional northern Chinese dish. It has spread to South Korea where it is known as Jajangmyeon . Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents.
Thin noodles are generally made with eggs. A well-known variety of thin noodles is called cyun daan min [ yue ] (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia , in regions with sizable Chinese populations.