Search results
Results from the WOW.Com Content Network
Traditionally, this dish includes the main ingredients: 300 grams (11 oz) of tenderloin, 50 grams (1.8 oz) of egg white, wood ear, oil, cooking wine, sesame oil, cilantro, green onion, and ginger. The tenderloin, ginger and green onions are minced and made into balls by mixing with egg whites. The meatballs are boiled until they float to the ...
The Tenderloin is a neighborhood in downtown San ... the Tenderloin received large numbers of refugees from Southeast Asia—first ethnic Chinese from Vietnam, ...
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
Pork tenderloin, also called pork fillet, [1] pork steak [2] or Gentleman's Cut, is a long, thin cut of pork. As with all (mammalian) quadrupeds , the tenderloin refers to the psoas major muscle [ 3 ] along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture ...
Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named. [1] Blossoms of the sweet osmanthus tree
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate , which is the upper belly of the animal.
A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef.