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  2. Teochew cuisine - Wikipedia

    en.wikipedia.org/wiki/Teochew_cuisine

    It is commonly served with various salty accompaniments such as salted vegetables (kiam chai), preserved radish (chai por), black Chinese olives (烏橄欖), olive grits (橄欖糝), boiled salted duck eggs, fried salted fish and fried peanuts. Teochew-style steamed pomfret: 潮州蒸鯧魚: 潮州蒸鲳鱼: Cháozhōu zhēng chāngyú

  3. Pampus argenteus - Wikipedia

    en.wikipedia.org/wiki/Pampus_argenteus

    It is also a popular dish in Chinese cuisine, where it is called yínchāng and is often served steamed or braised. Pomfret is especially popular in Kuwait, and it is one of the most expensive types of fish in the market, [5] [6] with the Kuwaiti Pomfret (Gulf Arabic: زبيدي كويتي, romanized: zbēdi kwēti), caught in the waters of ...

  4. Cantonese salted fish - Wikipedia

    en.wikipedia.org/wiki/Cantonese_salted_fish

    The salted fish bun was a favourite dish of the Qing Dynasty Kangxi Emperor. It is a kind of baozi (Chinese steamed bun) with a filling of sliced pork and salted fish. [10] Salted fish head with beancurd soup (鹹魚頭豆腐湯) The ingredients of this soup include ginger, salted fish, and beancurd. [11]

  5. Pomfret - Wikipedia

    en.wikipedia.org/wiki/Pomfret

    The earlier form of the pomfret's name was "pamflet", a word which probably ultimately comes from Portuguese pampo, referring to various fish such as the blue butterfish (Stromateus fiatola). The fish meat is white in color.

  6. Black pomfret - Wikipedia

    en.wikipedia.org/wiki/Black_pomfret

    The black pomfret has a slight 'fishy' flavour, is slightly oily and has few bones. It is recommended for cooking to be steamed, poached, deep fried, pan fried, grilled, smoked, barbecued, pickled or served raw. [15] The black pomfret is a highly sought after fish in Asia, where 74,607 tonnes of Black Pomfret were caught in 2016. [16]

  7. Cantonese cuisine - Wikipedia

    en.wikipedia.org/wiki/Cantonese_cuisine

    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]

  8. Trachinotus blochii - Wikipedia

    en.wikipedia.org/wiki/Trachinotus_blochii

    Trachinotus blochii, also called the snubnose dart, golden pompano, and golden pomfret, is an Asia-Pacific species of pompano in the family Carangidae.It is a pelagic fish associated with rocky reefs, coral reefs as well as inshore habitats.

  9. Chinese cooking techniques - Wikipedia

    en.wikipedia.org/wiki/Chinese_cooking_techniques

    Steamed sea bass in the Cantonese style. Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as zhǔ (煮). In fact, this class of techniques is so common and important that the term zhǔ is commonly used to denote cooking in general. [2]