Search results
Results from the WOW.Com Content Network
Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalisations.
About 75% of China's cultivated area is used for food crops. Rice is China's most important crop, raised on about 25% of the cultivated area. The majority of rice is grown south of the Huai River, in the Zhu Jiang delta, and in the Yunnan, Guizhou, and Sichuan provinces.
Rushan in drying Grilled rushan. Rushan (Chinese: 乳扇; pinyin: rǔshàn; lit. 'milk fan') is a cow's milk cheese of Yunnan, China.It is traditionally made by the Bai people, who call it nvxseiz (or yenx seinp, in another dialect of Bai), the etymology of which is unclear.
Starbucks Opens First Farmer Support Center in Yunnan, China; Strengthening Commitment to China Farming Communities Ongoing investments reaffirm long-term commitment to market as it progresses ...
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...
The main ingredient of the noodles is rice.Rice vermicelli production differs in different regions. In Kunming and Yunnan, there are two varieties: "dry paste" and "sour paste"; The production process differs depending on individual preferences and tastes: "Sour paste", as the name suggests, tastes a little sour, but is characterized by a relatively thick and soft rice noodle, whereas the "dry ...
Classic Food of China. (London: Macmillan, rpr 1994, 1992). ISBN 9780333576717. Martin Yan. Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758. Georgina Freedman. Cooking South of The Clouds: Recipes and Stories From China's Yunnan Province. (Octopus; Kyle, 2018).
Her audience travels with her to places they never knew they would long for – Xinjiang's snow-capped mountains, Yunnan's ancient river towns, sparkling blue lakes, vast grasslands, endless deserts.