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Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork liver is included).
Glove puppetry (Pe̍h-ōe-jī: Pò͘-tē-hì; Traditional Chinese: 布袋戲, literally "cloth bag opera") is by far the best-known opera form of Hokkien origin. It originated in Hokkien in around 17th century, and is a form of opera that uses cloth puppets and music to tell stories. Puppets used in glove puppetry have hollow heads carved with ...
Lor mee (Hokkien Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī, Mandarin simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy.
Halal versions of kolo mee replace the pork components with beef (earning the moniker of mee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings may include mushrooms, chicken and crab meat. Kampua mee (Chinese: 乾盤面) is a similar dish from Sibu and Sitiawan of Fuzhou origin.
Hokkien is spoken in a variety of accents and dialects across the Minnan region. The Hokkien spoken in most areas of the three counties of southern Zhangzhou have merged the coda finals -n and -ng into -ng. The initial consonant j (dz and dʑ) is not present in most dialects of Hokkien spoken in Quanzhou, having been merged into the d or l ...
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian.
Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng). Meat and vegetables are added on top. Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee ...
Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]