Search results
Results from the WOW.Com Content Network
Chuan was traditionally made from lamb (yáng ròu chuàn, 羊肉串, lamb meat chuan), [2] [4] which is still the most common kind, but now, chicken, pork, beef and various types of seafood can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and other exotic animals.
Dapanji in the original title means "big plate chicken" in Chinese and Dungan language.Already from translation to Uyghur name, chong (چوڭ, Чоң, qong) means "big", texse (تەخسە, Тәхсә, təhsə) means "platter", toxu (توخۇ, Тоху, tohu) means "chicken" and qorumisi (قورۇمىسى, Қорумиси, ⱪorumisi) means "fried".
Chinese Islamic cuisine consists of variations of regionally popular foods that are typical of Han Chinese cuisine, in particular to make them halal.Dishes borrow ingredients from Middle Eastern, Turkic, Iranian and South Asian cuisines, notably mutton and spices.
Halal versions of kolo mee replace the pork components with beef (earning the moniker of mee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings may include mushrooms, chicken and crab meat. Kampua mee (Chinese: 乾盤面) is a similar dish from Sibu and Sitiawan of Fuzhou origin.
A spicy, hot chicken stew is served on a big plate and after the chicken has been eaten, flat, hand-pulled noodles are added to the remaining sauce. The dish was invented in Shawan , Northern Xinjiang by a migrant from Sichuan who mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste .
Before the 1970s, as local cuisine and professional cooking had not been influenced by Cantonese and Sichuan styles, Taiyuan cuisine contained a number of noodle dishes, Chinese Muslim dishes, local hot pot dishes, and meat dishes using fresh water seafood and lamb.
Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef), prawn or fish and spices.To cater to vegetarians, vegetables or paneer can be substituted for the meat. [1]
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 ]