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The Jadeite Cabbage (Chinese: 翠玉白菜; pinyin: Cuìyù Báicài; Pe̍h-ōe-jī: Chhùi-ge̍k Pe̍h-chhài) or Jadeite Cabbage with Insects is a piece of jadeite carved into the shape of a Chinese cabbage head, and with a locust and katydid camouflaged in the leaves.
The filling for both guotie and jiaozi usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil. In northern China, the guotie is considered a separate type of dumpling from the jiaozi.
The Meat-Shaped Stone (Chinese: 肉形石; pinyin: ròuxíngshí) is a piece of jasper carved into the shape of a piece of Dongpo pork, a popular Chinese way of cooking pork belly. It is part of the collection of the National Palace Museum in Taipei, Taiwan.
1. In a large soup pot, combine the soy sauce and dashi powder with 6 cups of water and bring to a simmer. 2. In a large saucepan of boiling salted water, cook the soba until al dente.
Chinese sausage is a generic term referring to the many different types of sausages originating in China.The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong, simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung).
Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named. [1] Blossoms of the sweet osmanthus tree
1. Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to ...
Fermented Napa cabbage (suan cai/sauerkraut) is a traditional food in Northeast China. [23] In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. [24] The outer, tougher leaves are used in soups.