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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. Yuxiang is one of the main traditional flavors in Sichuan.
Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines. [1]
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: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ...
Steamed eggplant in a sauce commonly used in cooking fish [35] Shredded chicken salad Sichuan shredded chicken salad: 涼拌雞絲 凉拌鸡丝 liáng bàn jī sī Shredded chicken mixed with spicy garlic sauce. Bo-bo chicken 缽缽雞 钵钵鸡 bǒbǒ jī A kind of cold hot pot filled with vegetables and chicken on wooden sticks, different ...
There are two different variants of Manchurian, dry or semi dry and with gravy. Both variants are prepared by using common ingredients like corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion.
Raw seafood slices typically served with either soy-sauce or hot pepper paste based dipping sauce. Kelaguen: Mariana Islands: Chamorro dish derived from the Filipino kinilaw (kilawin). It is generally made with cooked chicken, beef, or liver but can also use raw fish and other seafood. Kinilaw: Philippines
Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine Laoganma, a popular sauce in China. Oil, chili ...
A simple deep-fired beef ball dish serves with dipping sauce such as shacha sauce or salted water dip (ingredients are boiling water, salt, and chopped Chinese chives). In modern times, some Teochew people now use the air fryer to prepare them for convenience and reduction of the amount of fat and calories in the food. Fish ball noodle soup ...