Search results
Results from the WOW.Com Content Network
Abacus seeds (Chinese: 算盘子) or abacus beads is a Hakka Chinese dish consisting of dimpled, disc-shaped dumplings made with taro and tapioca flour. The dumplings are boiled then stir-fried with minced pork, shiitake or wood ear mushrooms , dried shrimp , dried cuttlefish and firm bean curd .
Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds: 算盤子: 算盘子: suànpánzǐ [sɔn˥˧ pʰan˩ tsai˧˩] Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps ...
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Try It: Chinese Hot Pot. Less a dish and more an experience, hot pot is a cooking method where raw ingredients are cooked tableside in a giant pot of simmering broth. There’s a lot of room for ...
The suanpan (simplified Chinese: 算盘; traditional Chinese: 算盤; pinyin: suànpán), also spelled suan pan or souanpan [1] [2]) is an abacus of Chinese origin, earliest first known written documentation of the Chinese abacus dates to the 2nd century BCE during the Han dynasty, and later, described in a 190 CE book of the Eastern Han ...
Zhusuan (Chinese: 珠算; pinyin: zhūsuàn; literally: "bead calculation") is the knowledge and practices of arithmetic calculation through the suanpan or Chinese abacus. In the year 2013, it has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity . [1]
The prototype of the Chinese abacus appeared during the Han dynasty, and the beads are oval. The Song dynasty and earlier used the 1:4 type or four-beads abacus similar to the modern abacus including the shape of the beads commonly known as Japanese-style abacus. [28] In the early Ming dynasty, the abacus began to appear in a 1:5 ratio.
Shuizhu with beef, a traditional Sichuan dish. 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 ...