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Ginger beef (生薑牛肉; shēngjiāng niúròu) — tender beef cut in chunks, mixed with ginger and Chinese mixed vegetables. Ginger fried beef (乾炒牛肉絲; gānchǎo niúròu-sī) — tender beef cut in strings, battered, deep fried, then re-fried in a wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish.
Sha cha beef (Chinese: 沙茶牛肉; also called sa cha beef, cha beef, or cha beefsteak) is the name of a Chinese dish featuring shacha sauce and tenderized beef strips. The Americanized dish is usually served over a bed of white rice with fresh scallions and cilantro (coriander).
Mongolian beef is a dish from Taiwan [1] consisting of sliced beef, typically flank steak, usually made with onions. [2] The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese ...
[67] [68] [61] The "Sure to be Famous" sold at Harmar's Tavern in Marietta, features similar ingredients with the addition of iceberg lettuce and tomatoes. [61] [69] Troyer's trail bologna is a wood-smoked all-beef ring bologna that has been produced in Trail, Ohio, by the Troyer family since 1912. Inspired by German sausages, it is often eaten ...
Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. [ 3 ] [ 4 ] Roujiamo is considered to be one of the world's oldest types of hamburgers, since the bread or the "mo" dates back to the Qin dynasty (221–206 BC) and the meat to the Zhou dynasty (1045–256 BC). [ 4 ]
Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas. Simmering , braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes.
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.