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Lo mai gai [a] (Chinese: 糯米雞; Jyutping: no6 mai5 gai1; Cantonese Yale: noh mái gāi), literally "glutinous rice chicken", is a classic dim sum dish served during yum cha. [1] The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan ju gai ( Chinese : 珍珠雞 ; Jyutping : zan1 zyu1 gai1 ...
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Japanese Historical Text Initiative (JHTI) is a searchable online database of Japanese historical documents and English translations. It is part of the Center for Japanese Studies at the University of California at Berkeley .
Nearly all the Cantonese restaurants provide yum cha, dim sum, dishes, and banquets with their business varying between the hour of the day.Some restaurants try to stand out by becoming more specialised (focusing on hot pot dishes or seafood, for example), while others offer dishes from other Chinese cuisines such as Sichuan, Shanghai, Fujian (Teochew cooking, a regional variation of Guangzhou ...
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The boxes are often used to hold osechi, foods traditional to the Japanese New Year, [2] or to hold takeaway lunches, or bento. A sagejū ( 提重 , lit. "portable jūbako ") or sagejūbako ( 提げ重箱 ) , is a picnic set of jūbako in a carrier with handle.
The line breaking rules in East Asian languages specify how to wrap East Asian Language text such as Chinese, Japanese, and Korean.Certain characters in those languages should not come at the end of a line, certain characters should not come at the start of a line, and some characters should never be split up across two lines.
Sino-Japanese vocabulary, also known as kango (Japanese: 漢語, pronounced, "Han words"), is a subset of Japanese vocabulary that originated in Chinese or was created from elements borrowed from Chinese. Most Sino-Japanese words were borrowed in the 5th–9th centuries AD, from Early Middle Chinese into Old Japanese. Some grammatical ...