Search results
Results from the WOW.Com Content Network
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: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. Stir frying: 炒 / 爆: 炒 / 爆: chǎo / bào: two fast Chinese cooking ...
Chinese restaurant menus 101 Elmo Han, chef at Shanghai Terrace at The Peninsula hotel in Chicago, Ill., describes Chinese cuisine as "traditional, delicious and diverse."
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. Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
The first franchise was opened in Beijing in 1988 by a Californian Chinese-American, Li Beiqi (Chinese: 李北祺; pinyin: Lǐ Běiqí), also known as "Mr. Lee". Li's face can be seen as part of the company logo, in a style similar to KFC's Colonel Sanders logo. Today, there are several hundred franchises present in many major Chinese cities.
Peking-style xingren doufu (left) with sprinkled dried osmanthus flower in a restaurant in Beijing, China. Peking-style cream fried dough (奶油炸糕) on the right. Xingren doufu 杏仁豆腐 -- a curdled dessert often translated as "almond tofu", despite actually being made from apricot kernel milk.
CheLi is a Chinese restaurant in the East Village neighborhood of Manhattan on St Mark's Place in New York City with a second location in Flushing, Queens on 39th Avenue. The restaurant servers Shanghainese cuisine such as XLB and is owned by DaShan Restaurant Group, the same group as Szechuan Mountain House next door.