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Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Doujiang (traditional Chinese: 豆漿; simplified Chinese: 豆浆; pinyin: dòujiāng) is fresh soy milk in Chinese cuisine.It can be served hot or cool, sweet or savoury. [1]
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Zhaliang or cha leung (simplified Chinese: 炸两; traditional Chinese: 炸兩; Jyutping: zaa3 loeng2; Cantonese Yale: jaléung), literally "fried two," [1] is a Cantonese dim sum.
Fartura comes from the Latin root ‘farto,’ meaning full or satiated. [2]One theory is that the Portuguese, when trading in the Far East, would have brought with them new cooking techniques, including modifying the dough of Youtiao, also known as Youzagwei, in southern China.
A meal of bak kut teh served with youtiao.. Bak kut teh is commonly consumed in both Malaysia and Singapore. [3] The origin of bak kut teh is unclear, but it is believed to have been brought over from Fujian, China [4] [1] [2] said to be based on a Quanzhou dish of beef ribs stewed with herbs known as niu pai ("beef steak").
Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions.
kih 涸 kok 木 bo̍k 爲 ūi 舟， tsiu 乞 涸 木 爲 舟， kih kok bo̍k ūi tsiu 砰 pin 嘭 pong 水 tsúi 中 tiong 流， lâu 砰 嘭 水 中 流， pin pong tsúi tiong lâu 門雙 mn̂g-siang 劃槳， u̍ih-hiúnn 門雙 劃槳， mn̂g-siang u̍ih-hiúnn 噝 si 刷 suit 到 kàu 泉州。 tsuân-tsiu 噝 刷 到 泉州。 si suit kàu tsuân-tsiu An example of a folk love ballad ...