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Liangfen (simplified Chinese: 凉粉; traditional Chinese: 涼粉; pinyin: liángfěn; lit. 'cool rice noodles'), also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. [1]
This is a list of tofu dishes. Tofu , also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines .
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
"Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese "hiyayaka" (冷ややか), is also a possible etymology. [1] In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction. [citation needed] In haiku, hiyayakko is a season word for summer. This is because ...
What to order at a Japanese restaurant, according to a chef and restaurant owner.
1. In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes.
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often ...
The Tofu Hyakuchin (豆腐百珍, Tōfu Hyakuchin) is a Japanese recipe book published in 1782 during the Edo period. The author's name is given as Seikyōdōjin Kahitsujun (醒狂道人 何必醇); it is thought his real name was Sodani Gakusen (1738–1797), a seal-engraver from Osaka. It lists 100 recipes for preparing tofu.