Search results
Results from the WOW.Com Content Network
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 ]
In Zhenjiang, aspic using pig trotters is called Salted Pork in Jelly (Chinese: 水晶肴肉; pinyin: Shuǐjīng Xiáoròu). The dish has two layers of meat. The dish has two layers of meat. The upper layer, about half an inch thick, is 'pigskin aspic', while the lower layer is half red and half white, made from boiling pig's trotter and ...
Yuxiang shredded pork from a restaurant in Melbourne. Yuxiang shredded pork (simplified Chinese: 鱼香肉丝; traditional Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) [1] is a common dish in Sichuan cuisine.
Chinese: Fatty pork sausages with a mild sweet taste. There are several different kinds. Kaoliang wine is sometimes used in the sausage recipe. In night markets they are often served on a stick with many different condiments. Sometimes, they are wrapped in glutinous rice.
The ancient Han Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called "hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making written characters, the radicals are changed from water to food; then, they became "hun tun" (餛飩, wonton in Cantonese). At that time ...
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Pork tenderloin is a smaller, leaner cut of meat that comes from the muscle running along the backbone of the pig. It's long, narrow, and boneless, with little to no fat.
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]