Search results
Results from the WOW.Com Content Network
Kuai (Chinese: 膾 or 鱠) was a Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties. According to the Book of Rites compiled between 202 BCE and 220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips.
There are also special symbols in Chinese arts, such as the qilin, and the Chinese dragon. [1] According to Chinese beliefs, being surrounding by objects which are decorated with such auspicious symbols and motifs was and continues to be believed to increase the likelihood that those wishes would be fulfilled even in present-day. [2]
It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi 's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion , Cixi received a bunch of corn buns to satiate her hunger.
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Although less available in overseas Chinese restaurants, Shandong cuisine is considered one of the most influential schools in Chinese cuisine. [3] Modern cuisines in North China (Beijing, Tianjin and the Manchuria) are branches of Shandong cuisine, and meals in most Northern Chinese households are typically prepared using simplified Shandong ...
Pickling is a very common form of food preservation. Suan cai, or pickled Chinese cabbage, is traditionally made by most households in giant clay pickling vats. 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.
The character 野 (pinyin: yě) means "wild", and is shortened from 野兽 (Traditional Chinese: 野獸; pinyin: yěshòu), which means "wild beasts". [citation needed]The character 味 (pinyin: wèi) literally means "taste", and metaphorically refers to various delicacies that appeals to the popular palate.
The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. Stir frying: 炒 / 爆: 炒 / 爆: chǎo / bào: two fast Chinese cooking ...