Search results
Results from the WOW.Com Content Network
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. [1] There are many restaurants in mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand, as well as in the United States and Canada, that serve Hakka food.
The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving pieces off a block of dough, commonly made from flour (sometimes egg is added for more flavor), while the Hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits.
Shanghai fried noodles with oily, saucy flavors. Indian Chinese cuisine, Chinese Indian cuisine, Indo-Chinese cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese [1] or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices.
Hor hee is a Teochew-style noodle soup, with small fish balls, sliced fish cakes, preserved vegetables (Chinese : 冬菜), bean sprouts or shredded lettuce, and savoury fish dumplings in a fish-based broth. Hakka Mee (Chinese: 客家面) – a simple dish of noodles topped with a minced pork gravy. It is based on an older recipe called Dabumian ...
Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu ), fish , pork or beef balls ...
Grilling is an important part of Taiwanese cuisine with many Taiwanese grilling at home and street side grills being a ubiquitous feature of night markets. [30] Rechao (traditional Chinese: 熱炒; simplified Chinese: 热炒; lit. 'hot stir-frying') is a style of Taiwanese cuisine that uses a wok to stir fry food.
Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein; Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles; Hokkien mee – Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients; Japchae – Korean dish made with cellophane noodles [3]
Poon choi or puhn choi [1] (pronounced: pun4 coi3 in Cantonese and pun choi in Hakka), pén cài in pinyin, is a traditional Hakka festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption. The Chinese name, transliterated as Poon ...