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Kway chap (Chinese: 粿汁; pinyin: guǒzhī; Pe̍h-ōe-jī: kóe-chiap), also spelt kway jap and kueh jap, is a Teochew noodle soup originating in Chinese cuisine consisting of flat, broad rice sheets (kway) in a soup made with dark soy sauce, served with an assortment of pork cuts including offal, pork belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved ...
A quintessential Teochew-style noodle soup that is also particularly popular in Vietnam and Cambodia (known respectively as hủ tiếu /hủ tíu and គុយទាវ kuyteav), through the influx of Teochew immigrants. It is a dish of yellow egg noodles and thin rice noodles served in a delicate, fragrant soup with meatballs, other various ...
Hot and sour soup; Hulatang; Hup Tul Woo. Lettuce soup; Liver soup; Lotus seed and pork tripe soup; Lung fung soup [4] Mung bean soup; Noodle soup; Nam ngiao. Nam ngiao; Nangchang Jar soup; Oxtail soup; Patriotic soup – developed during the Mongol conquest of the Song dynasty and named by Emperor Bing of Song. It is part of Teochew cuisine ...
Patriotic soup (simplified Chinese: 护国菜; traditional Chinese: 護國菜; pinyin: hùguó cài; lit. 'protect the country dish', Teochew: hu gog chai) is a vegetable soup originated by Teochew people. It was developed during the final year of China's Song dynasty as an improvisational dish.
The word kuyteav derives from the Teochew Chinese word 粿條 (peng'im: guê 2 diao 5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). [2] This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings. [2]
Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]
Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. View Recipe
Soup is served in a bowl as a side dish accompanying the "dry" variant, or served together with the noodles for the "soup" version where the sauce is omitted. Traditionally, the soup is boiled and simmered overnight with old hen, pork bones, dried sole fish, and soybean. The resulting broth is rich in taste and cloudy in appearance.
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