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Nanyue Yuan (simplified Chinese: 南粤苑; traditional Chinese: 南粵苑; lit. ' Southern Yue Garden') is a Lingnan -style Chinese garden in Guangzhou, China. It is adjacent to its sister garden, Baomo Yuan , and joint tickets are available.
Nearly all the Cantonese restaurants provide yum cha, dim sum, dishes, and banquets with their business varying between the hour of the day.Some restaurants try to stand out by becoming more specialised (focusing on hot pot dishes or seafood, for example), while others offer dishes from other Chinese cuisines such as Sichuan, Shanghai, Fujian (Teochew cooking, a regional variation of Guangzhou ...
This page was last edited on 11 November 2023, at 02:04 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
In 1938, Japanese forces invaded and conquered Guangzhou. In this period, many restaurants were destroyed or closed, as restaurant owners fled the war. [2] After the Chinese victory in 1945, despite the Civil War between the Kuomintang and the Communist Party in the north, the restaurant industry in Guangzhou once again boomed. [2]
Nom Wah Tea Parlor (Chinese: 南華茶室; Cantonese Yale: Nàahm Wàh Chàhsāt; lit. 'South China Tea House'), opened in 1920, is the oldest continuously running restaurant in the Chinatown of Manhattan in New York City. [1]
Liwan was historically located outside the western gates of Guangzhou, in an area known as Xiguan (simplified Chinese: 西关; traditional Chinese: 西關; pinyin: Xīguān; Jyutping: sai1 gwaan1). [1] The district was also the site of the historic area of Huadi, [1] at the southwest of Guangzhou's downtown area and south of Pearl River. [2]
[7] [8] As a descendant of restaurateurs, he took cooking school classes in Guangzhou. [6] [8] In China, he became acquainted with Jenny Lau (known as Mommy Lau), who was born in Guangzhou and would become his wife. [4] [7] Chung Sun immigrated to New York in 1981, [7] and Jenny immigrated in 1982 soon after their marriage.
Peng Chang-kuei (彭長貴, Xiang Chinese: [pən˩˧ tʂan˩˧ kwej˥]; [2] September 26, 1919 – November 30, 2016 [1]) was a chef specializing in Hunan cuisine.Throughout his culinary career, he was based in Hengyang, Chongqing, Taipei and New York City.