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Lo mai gai [a] (Chinese: 糯米雞; Jyutping: no6 mai5 gai1; Cantonese Yale: noh mái gāi), literally "glutinous rice chicken", is a classic dim sum dish served during yum cha. [1] The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan ju gai ( Chinese : 珍珠雞 ; Jyutping : zan1 zyu1 gai1 ...
Gai lan, kai-lan, Chinese broccoli, [1] or Chinese kale (Brassica oleracea var. alboglabra) [2] is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless").
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. 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
In the United Kingdom this vegetable is known as Chinese leaf or winter cabbage, [6] and in the Philippines as petsay (from Hokkien, 白菜 (pe̍h-tshài)) or pechay baguio. [7] Another name used in English is petsai or pe-tsai . [ 8 ]
Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC ...
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Allium tuberosum originated in the Siberian–Mongolian–North Chinese steppes, [11] but is widely cultivated and naturalised. It has been reported as growing wild in scattered locations in the United States ( Illinois , Michigan , Ohio , Nebraska , Alabama , Iowa , Arkansas , and Wisconsin ).
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