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Youtiao is occasionally dipped into various liquids, for example the soup xidoufen, soy milk (sweet or salty), and soy sauce. Youtiao is also an important ingredient of the food cífàn tuán in Shanghai cuisine. Tánggāo (Chinese: 糖糕), or "sugar cake", is a sweet, fried food item similar in appearance to youtiao but shorter in length.
See as example Category:English words. This category is for articles on words and phrases of Chinese origin. For articles on words and phrases related to a specific area of China, or to a specific spoken variant , please refer to one of the subcategories.
Words of Chinese origin have entered European languages, including English. Most of these were direct loanwords from various varieties of Chinese.However, Chinese words have also entered indirectly via other languages, particularly Korean, Japanese and Vietnamese, that have all used Chinese characters at some point and contain a large number of Chinese loanwords.
The List of Commonly Used Characters in Modern Chinese (simplified Chinese: 现代汉语通用字表; traditional Chinese: 現代漢語通用字表; pinyin: Xiàndài Hànyǔ Tōngyòngzì Biǎo) is a list of 7,000 commonly used Chinese characters in Chinese. It was created in 1988 in the People's Republic of China. [1]
individual things, people — generic measure word (usage of this classifier in conjunction with any noun is generally accepted if the person does not know the proper classifier) 根: gēn gan1: gan1 kun thin, slender, pole, stick objects (needles 針 / 针, pillars 支柱, telegraph poles, matchsticks, etc.); strands 絲 / 丝 (e.g. hair ...
It is made by tightly wrapping rice noodle roll around youtiao (fried dough). [2] It can be found in Chinese restaurants in Guangdong, Hong Kong, Macau and Malaysia. It is often served doused in soy sauce , hoisin sauce or sesame paste and sprinkled with sesame seeds .
A meal of bak kut teh served with youtiao.. Bak kut teh is commonly consumed in both Malaysia and Singapore. [3] The origin of bak kut teh is unclear, but it is believed to have been brought over from Fujian, China [4] [1] [2] said to be based on a Quanzhou dish of beef ribs stewed with herbs known as niu pai ("beef steak").
China in Ten Words (simplified Chinese: 十个词汇里的中国; traditional Chinese: 十個詞彙裡的中國; pinyin: shí gè cíhuì lǐ de zhōngguó) is an essay collection by the contemporary Chinese author Yu Hua, who is known for his novels To Live, Chronicle of a Blood Merchant, and Brothers.