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Peen tong at a supermarket in Haikou, Hainan, China. Peen tong or pian tang (Chinese: 片糖; pinyin: piàntáng; Jyutping: pin3 tong4; Cantonese Yale: pintòng) and wong tong (Chinese: 黃糖; pinyin: huángtáng; Jyutping: wong4 tong4; Cantonese Yale: wòngtòng), [1] is a Chinese brown sugar and sugar candy that is used in various Chinese desserts and also consumed alone as a snack.
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...
A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan4) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 ( wan4 tan1 ) and wenden from Shanghainese 餛飩 / 馄饨 ( hhun ...
The Hop Sing Tong has several branches in the United States. Branches include: Boise, Idaho - 706 Front Street (defunct) Denver, Colorado - 4130 E Colfax Avenue; Los Angeles, California - 428 Gin Ling Way; Marysville, California - 113 C Street; Portland, Oregon - 317 NW 4th Avenue; San Francisco, California - 137 Waverly Place
Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin. [1] Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE). [2]
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Chicken soup – Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil. Chinese herbal soups – homemade remedies with herbs or adaptogens (a well-known example is ginseng) to help heal specific health concerns.
Lo mai chi, the bouncy, coconut-coated balls filled with either peanuts, red bean or black sesame paste, is still my Chinese bakery must-have, while my mother's nian gao (New Year cake) is not-too ...