Search results
Results from the WOW.Com Content Network
PER SERVING (7 potstickers): 200 calories, 4.5 g fat (1.5 g saturated fat, 0 g trans fat), 550 mg sodium, 30 g carbs (4 g fiber, 0 g sugar), 10 g protein Trader Joe's Gyoza potstickers come up ...
Mongolian Chicken. Pei Wei. Nutrition (Per 1/2 serving): Calories: 305. Fat: 30 g (Saturated fat: 5 g) Sodium: 3,500 mg. Carbs: 43 g (Fiber: 0 g, Sugar: 37 g) Protein: 36 g. In the Entrees ...
A frozen processed foods aisle at a supermarket in Canada This is a list of frozen food brands . Frozen food is food that is frozen from the time it is produced to the time it is either defrosted or cooked by the consumer, or eaten while still frozen.
Vegetable farmland in Lienchiang County. Fishing port in Penghu County. Common ingredients of Taiwanese cuisine are pork, seafood, chicken, rice, and soy. [ 14 ] Traditionally, rice formed the basis of most Taiwanese diets. Before the Japanese colonial period, most rice grown in Taiwan was long-grained indica rice.
Mongolian-style chicken with scallions and rice. The restaurant chain was created as Pei Wei Asian Diner in 2000 by P. F. Chang's China Bistro (PFCB) to compete in the fast casual restaurant segment with a Pan Asian menu and quick, made-to-order service model, while P. F. Chang's remained in the full-service restaurant segment. [2]
This is a list of notable current and former fast food restaurant chains, as distinct from fast casual restaurants (see List of casual dining restaurant chains), coffeehouses (see List of coffeehouse chains), ice cream parlors (see List of ice cream parlor chains), and pizzerias (see List of pizza chains).
Taipei (/ ˌ t aɪ ˈ p eɪ / ⓘ; Chinese: 臺北; pinyin: Táiběi), [4] officially Taipei City, [I] is the capital [a] and a special municipality of Taiwan. [7] [8] Located in Northern Taiwan, Taipei City is an enclave of the municipality of New Taipei City that sits about 25 km (16 mi) southwest of the northern port city of Keelung.
1962–2002. Fu Pei-mei (Chinese: 傅培梅; pinyin: Fù Péiméi; Pe̍h-ōe-jī: Pòo Puê-muî; 1931 – 16 September 2004) was a Taiwanese waishengren [1] chef. She wrote over 30 cookbooks on Chinese cuisine, and produced and hosted cooking programs on Taiwan Television and Japan's NHK. In 2012, she was posthumously awarded the special award ...