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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
Dishes include a variety of cold cuts and spicy dishes originating from the food stalls in Chiu Chow. Marinated food, seafood, pickled products, and cooked dishes are the four main types of daa laang. Different foods, like cuttlefish, bean curd, and goose pieces are cooked with a marinate sauce. One dish is the marinated or Chiu Chow soy-sauce ...
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
During festivals, urban citizens can now enjoy Poon choi from Chinese fast food restaurant, such as Café de Coral, Fairwood. [7] Even when it is not festival time, residents can also purchase Poon choi in some specialised stores, like 八味香帝皇盆菜專門店, [ 11 ] 洪運正宗盆菜, [ 12 ] Poon choi has become a meal that people can ...
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
The interior of a Chinese restaurant in Sha Tin, Hong Kong. A Chinese restaurant is a restaurant that serves Chinese cuisine.Most of them are in the Cantonese style, due to the history of the Chinese diaspora, though other regional cuisines such as Sichuan cuisine and Hakka cuisine are also common.
Malatang (traditional Chinese: 麻辣燙; simplified Chinese: 麻辣烫; pinyin: málàtàng; lit. 'numb spicy hot') is a common type of Chinese street food. [1] It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more like what in northern China would be described as hotpot.
Xiaolongbao (小籠包 / ˈ ʃ aʊ l ɒ ŋ ˌ b aʊ /, 'little basket bun') is a type of Chinese tangbao (Chinese: 汤包), traditionally prepared in a xiaolong, a small bamboo steaming basket. [1] The xiaolongbao originates from the city of Changzhou in Jiangsu province , and is an iconic dish of Jiangnan cuisine.