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A ceramic butter dish. A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table". [1] Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. [2]
The dish is notable for its peculiar method of cooking, as the noodles are boiled with a small wooden lid floating in the cooking pot. The lid, typically made of fir, is said to impart a particular aroma on the noodles. Pot-lid noodles are typically served with toppings such as pork, eel, vinegar, soy sauce, garlic, and scallions. [1]
The Antique Breadboard Museum is a small museum in Putney, London dedicated to breadboards (bread cutting boards). History
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The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. [1] It is a regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food.
Examples include Thai glass noodle salad and cold udon. Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Examples include chow mein, lo mein, mie goreng, hokkien mee, some varieties of pancit, yakisoba, tallarín saltado, and pad thai. Noodle soup: noodles served in
Boiled – Fresh noodle strands are either parboiled or fully cooked. After parboiling, Chinese noodles are rinsed in cold water, drained and covered with 1–2% vegetable oil to prevent sticking; Steamed – Fresh alkaline noodle strands are steamed in a steamer and softened with water through rinsing. [14]