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Chinese Islamic cuisine is another important component of Beijing cuisine and was first prominently introduced when Beijing became the capital of the Yuan dynasty. However, the most significant contribution to the formation of Beijing cuisine came from Shandong cuisine , as most chefs from Shandong Province came to Beijing en masse during the ...
Jiang Yuan was the mother of Qi (also known as Houji), credited in Chinese mythology with founding the Ji clan who went on to establish the Zhou dynasty. She was said historically to have been a consort of Emperor Ku. In mythology, she gave virgin birth to a miracle child.
Jiang Yuan, legendary ancestress of the dynastic rulers of the Zhou dynasty Topics referred to by the same term This disambiguation page lists articles associated with the title Jiangyuan .
The station was decommissioned in 1968. From 1974 to 2002, the space was used for a restaurant and bar, also known as Engine House No. 5. In 2004, the building was converted for office use, and today is the Columbus branch of Big Red Rooster, a marketing company.
Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches, tacos, chicken, burgers and other dishes, largely ...
A major influx of new Chinese residents occurred in the 1950s, after the conclusion of the Chinese Communist Revolution in 1949. [7] Chinatown remained a popular dining destination throughout the 1940s and 1950s. [9] A new restaurant, the Three Chinese Sisters, opened in 1949 [13] and quickly became a Cleveland dining landmark. [6]
Xinjia Express Hotel (Chinese: 欣佳酒店; pinyin: Xīnjiā Jiǔdiàn [3]) was a hotel in Licheng District, Quanzhou, Fujian, China. On 7 March 2020, while being used to quarantine COVID-19 patients, it collapsed from overloading resulting from illegal construction, killing 29 people and injuring another 42. [4] [5] [6] [7]
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine.It is also known as sweet wine or sweet rice wine. [1] It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%).