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All Silkies have black or bluish skin, bones and grayish-black meat; they are in the group of Chinese fowls known by the Chinese language name of wu gu ji (烏骨雞 [9]), meaning 'black-boned chicken'. [8] More specifically, the Silkie breed itself is named Taihe wu ji (泰和乌鸡), 'black-boned chicken from Taihe'. [10]
White cut chicken or white sliced chicken (traditional Chinese: 白切雞; simplified Chinese: 白切鸡) is a type of siu mei. [1] Unlike most other meats in the siu mei category, this particular dish is not roasted, but poached. [2] The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong.
The Traditional Chinese characters for the word huài dàn (坏蛋/壞蛋), a Mandarin Chinese profanity meaning, literally, "bad egg". Profanity in Mandarin Chinese most commonly involves sexual references and scorn of the object's ancestors, especially their mother.
Dapanji in the original title means "big plate chicken" in Chinese and Dungan language.Already from translation to Uyghur name, chong (چوڭ, Чоң, qong) means "big", texse (تەخسە, Тәхсә, təhsə) means "platter", toxu (توخۇ, Тоху, tohu) means "chicken" and qorumisi (قورۇمىسى, Қорумиси, ⱪorumisi) means "fried".
Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung 1-pao 3 chi 1-ting 1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns.
Beggar's chicken (simplified Chinese: 叫化鸡; traditional Chinese: 叫化雞; pinyin: jiàohuā jī) is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat. Preparation of a single portion may take up to six hours.
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork and shrimp; roasted or boiled chicken and duck are also found. Ordinarily, some of its staple items include: [1] Rice; Egg; Diced Chinese-style roast pork ; Shrimp