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Shandong uses a variety of small grains. Millet, wheat, oats and barley can be found in the local diet, often eaten as congee or milled and cooked into a variety of steamed and fried breads. People in Shandong tend to prefer steamed breads rather than rice as a staple food.
Shanghai savoury fried nian gao. Nian gao is white along the lower reaches of the Yangtze River (the Jiangnan region), and it is a mild food. It is made by mixing rice with glutinous rice; the ratio between the two can be adjusted according to personal preferences. The softer version has an increased proportion of glutinous rice.
The earliest record of fried rice is found in the Sui dynasty (589–618 CE). [3] Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular. [4] Fried rice is believed to have started as a way to accommodate leftovers.
Shandong cuisine encompasses a diverse range of cooking techniques and utilizes a variety of seafood ingredients. It is characterized by its incorporation of both clear broth and creamy soups. [ 12 ] Common offerings on local menus often include braised abalone , fried sea cucumbers , sweet and sour carp , braised pork intestines, and Dezhou ...
Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. [1]
Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. [40] Steamed rice, usually white rice, is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. [41]
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sphere-shaped dumplings usually served boiled in broth or deep-fried Xiaolongbao: 小籠包: 小笼包: xiǎolóngbāo: soup dumplings, a specialty of Shanghai cuisine: Zongzi: 糭子/粽子: 粽子: zòngzi: glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling Tangyuan: 湯圓: 汤圆: tāngyuán: glutenous rice balls
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