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Siopao (Tagalog pronunciation:), is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi , introduced to the Philippines by Hokkien immigrants during the Spanish colonial period .
A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling which uses similar ingredients to char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah).
Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.
Lumpiang prito ("fried spring roll"), is the generic name for a subclass of lumpia that is fried. It usually refers to lumpiang gulay or lumpiang togue. They can come in sizes as small as lumpiang shanghai or as big as lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as ...
Modern day pansit, however, is not limited only to noodle dishes that are stir fried or sauteed, but also those shaken in hot water and flavored with a sauce (pansit luglog) or served with broth (mami, lomi). The term includes food that is not noodle shaped, but is of the same flour-water recipe, such as pansit molo (pork filled wontons in a soup).
Shengjian mantou (Wu Chinese: 1 san-ci 1-moe 6-deu 6), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Suzhou and Shanghai. [1] [2] It is typically filled with pork [2] and gelatin that melts into soup/liquid when cooked. Within Shanghai, shengjian mantou typically have thin ...
The fried version with minced pork or chicken is called imperial rolls or chả giò (southern Vietnam), nem cuốn, chả cuốn or Nem rán (northern Vietnam). They are often called "egg rolls" and "spring rolls" in Western countries, which is a misnomer. Central Vietnam has its own version of a fried roll called "ram".
Lumpiang ubod derives its name from ubod ("heart of palm") which is the edible pith derived from coconut trunks. The dish originates from the city of Silay in the province of Negros Occidental, Negros Island in the Visayas.