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Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Zizania latifolia, known as Manchurian wild rice [5] (Chinese: 菰; pinyin: gū), is the only member of the wild rice genus Zizania native to Asia. It is used as a food plant. Both the stem and grain are edible. Gathered in the wild, Manchurian wild rice was an important grain in ancient China.
Bamboo shoots. Phyllostachys edulis, the mōsō bamboo, [2] or tortoise-shell bamboo, [2] or mao zhu (Chinese: 毛竹; pinyin: máozhú), (Japanese: モウソウチク), (Chinese: 孟宗竹) is a temperate species of giant timber bamboo native to China and Taiwan and naturalised elsewhere, including Japan where it is widely distributed from south of Hokkaido to Kagoshima. [3]
The "woolly-bear" caterpillars (D. virginica [Fabricius]) of the eastern United States and D. strigatula (Chinese tiger moth) are other species with wide food preferences. [44] A specialist pathogen on I. aquatica is the oomycete Albugo ipomoeae-aquaticae , though its range is restricted to southern and southeast Asia.
This article attempts to centralize, compile and tabulate the various vegetables, fruits, grains and spices that are commonly employed in various South Asian sub-cuisines to help reduce this confusion in identifying and procuring various South Asian food ingredients, especially in the cross-regional, international markets/contexts.
Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines. Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes.
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Han Chinese : A crispy skin roast duck similar to Peking duck, but honey is used to crisp and colour the skin. It is roasted with pine branches and needles, which impart a unique flavour to the dish. Zhe'ergen: 折耳根: 折耳根: zhé'ěrgēn: Yelang: An edible rhizome with a fresh, spicy and peppery flavour. The leaves are also eaten. Da ...