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The term "粲" in shícì, an ancient Chinese culinary book, is thought to originate from the term "精米" (jīngmǐ, or refined rice), representing finely crafted dishes. <齐民要术> (QímínYàoshù), a classical Chinese agricultural text, describes the preparation of “粲”: glutinous rice is ground into a fine powder, mixed with honey and water, and extruded through a perforated ...
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying.
Hunan cuisine's menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is hot pot, thought to heat the blood in the cold months.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
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In Chinese folklore, Xiang Yu has a battle with Liu Bang. When the army was tired and hungry, a shepherd boy gave Xiang Yu and Yu Ji a honey contained by a ram's horn. After drunk, the Xiang Yu and Yu Ji felt very relaxed and happy. Then, Xiang Yu gave the shepherd his sword and the gold and silver in his army. When Xiang Yu went to his palace.
The introduction board at the Bianyifang describes the restaurant's history. Bai Kui (白魁): established in 1780; Bao Du Feng (爆肚冯): established in 1881, also known as Ji Sheng Long (金生隆) Bianyifang: established in 1416, the oldest surviving restaurant in Beijing; Cha Tang Li (茶汤李), established in 1858
Old Xiang is in blue. It is in contact with New Xiang (red), Ji-Xu Xiang (pink), Southwestern Mandarin , Gan , and Yong-Quan Xiang (dark green, south). Old Xiang , also known as Lou-Shao ( simplified Chinese : 娄邵片 ; traditional Chinese : 婁邵片 ; pinyin : Lóu Shào piàn ; lit.
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