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Cupressus duclouxiana, known commonly as the Chinese cypress or Yunnan cypress, [1] is a species of conifer in the cypress family, Cupressaceae. It is endemic to China , where it is known from Yunnan and Sichuan .
Joyce Chen (née Liao Chia-ai Chinese: 廖家艾; pinyin: Liào Jiā'ài; Wade–Giles: Liao Chia-ai, September 14, 1917 – August 23, 1994) was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur.
In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei. [23] An essay called "Wok Hay: The Breath of a Wok" explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term. Some define it as the "taste of the wok," a "harmony of taste," etc.:
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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
Festivities also lit up East Asian countries including Japan, China, and the Philippines, where people in the capital of Manila flocked to the streets to sing karaoke, blow horns, and indulge with ...
Hesperocyparis bakeri, previously known Cupressus bakeri, [4] [5] with the common names Baker cypress, Modoc cypress, or Siskiyou cypress, is a rare species of western cypress tree endemic to a small area across far northern California and extreme southwestern Oregon, in the western United States.
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...