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Taiwanese spring roll: 潤餅: jūn-piáⁿ / lūn-piáⁿ: rùnbǐng: Fujian: The Taiwanese spring roll is a semi-crispy super-thin flour crepe filled with a variety of filling, such as powdered sugar, peanut powder, egg, vegetables, pork and even seafood. Taiwanese spring rolls are made from the same dough as Western crêpes. Shawarma ...
Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu is usually used as a spread on steamed buns. Doufuru is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans, red yeast rice or chili to create different color and flavor. This is more of a pickled ...
If you’re looking to get wrapped up in a new dish, here are five spring roll recipes to let the good times roll. 1. Vegetarian rainbow spring rolls This recipe features a colorful array of ...
Clockwise from top: Shiping tofu, potato skewers, Jianshui tofu skewers, processed meat sticks, probably beef skewers (often fatty) and another type of meat. Street vendors. From bottom left: quail eggs, two types of vinegar-preserved vegetables (probably radish), bamboo rice (竹饭 zhufan), barbequed Jianshui tofu, roasted corn.
Fresh spring rolls are filled with ingredients that can be eaten raw, such as shredded carrots, bean sprouts and fresh herbs, or ingredients that have been cooked before — shrimp, smoked salmon ...
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Meat/Vegetable dish A variant of spring rolls, either deep or pan fried (prito), or fresh (sariwa). Popular versions include lumpiang shanghai, a fairly narrow fried roll usually with a meat filling, often accompanied by a sweet chili dipping sauce, and lumpiang ubod, a wider, fresh spring roll filled with raw vegetables local to the area. Mechado
The fried version is known as (腐皮捲, fu pei gyun). The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). [1]
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