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Haixian sauce (海鲜酱, Cantonese: Hoisin) XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
Some Japanese restaurants in Houston are owned by persons of Japanese backgrounds, although the majority are not. There was a restaurant named Tokyo Gardens which stopped operations in 1998; Erica Cheng of the Houston Chronicle wrote that during the period it was active, it "was Houston’s premier Japanese restaurant". [24]
This is a list of historical Chinese sources referring to Chinese cuisine.Not long after the expansion of the Chinese Empire during the Qin dynasty (221–207 BC) and Han dynasty (202 BC – 220 AD), Chinese writers noted the great differences in culinary practices among people from different parts of the realm.
Funazushi is a typical type of nare-zushi, an ancient Japanese type of sushi. It is a local dish of Shiga Prefecture (formerly Ōmi Province ), where it has been made since ancient times using Lake Biwa 's nigorobuna ( Carassius auratus grandoculis ) and other fish as the main ingredients.
This sauce falls into the American Chinese cuisine genre of Chinese cooking and aims to replicate the sweet, smokey flavor of boneless spareribs found on the menus of most Chinese take-out restaurants. The sauce contains corn syrup, fermented soy beans and garlic. [1] The expression "ah so" comes from the Japanese ă sō desu ka?
In 1960 there were about 325 people in the city of Houston of Chinese origins. [12] In the 1960s there were about 2,500 ethnic Chinese in the Houston area. [13] In the decade of the 1970s the first schools teaching the Chinese language appeared. [6] By 1983 there were about 30,000 people of Chinese origin in the Houston area. [9]
Inside Kyoto’s Hottest New Restaurant SHUNJI YOSHIDA Though Kyoto, with its plentiful temples, is often considered the seat of Japan’s prewar cultural heritage, the city has modernist bona ...
Kanai headed the Tokyo-based arm of Mutual Trading, an importer of Japanese food ingredients that served Kawafuku and other restaurants. [ 52 ] [ 51 ] The first sushi chef in America according to this account was Shigeo Saito, and some sources paint the chef as the principal figure who brought real sushi to the U.S. [ 49 ]