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Pickling is a very common form of food preservation. Suan cai, or pickled Chinese cabbage, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas.
[2] [3] The colder climate of Northern China is generally unsuited to grow rice making wheat, buckwheat, and sorghum as the primary sources of starch. [4] The abundance of starch has given rise to staple steamed buns and noodles dishes of the region. [1] Jilin cuisine in unique among Chinese cuisine by extensive consumption of raw seafood and ...
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: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ...
The main characteristics of Liaoning cuisine is that it is colorful, tastes are strong, food is soft, and one dish has many flavors/tastes, however, the sweet taste and the salty taste are very distinct.
Northern China, via the Mongols (during the Yuan dynasty) A type of fermented beancurd, typically used as a condiment or made into sauces, often used on erkuai. It is reddish-yellow in colour, with a soft texture and a savoury flavour. Migan / Mixian: 米干 / 米線: 米干 / 米线: mǐgàn / mǐxiàn: Dai people / Han Chinese
Hate it or love it, China is a global superpower, and in order to understand its complexities, one must look not just at the headlines but also at everyday life, where nuanced societal trends and ...
China has seen a series of deadly incidents caused by gas leaks in recent years. Last June, a gas explosion at a barbecue restaurant in northwest Ningxia region killed 31 people.
a well known restaurant chain specializing in baozi considered characteristic of Tianjin, Northern China; Its name literally means, "Dog ignores it". Xiaolongbao: 小籠包/小笼包 xiǎolóngbāo: a small, meat-filled baozi from Shanghai containing an aspic that reverts to a juicy broth when cooked.