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Huaiyang cuisine tends to have a slightly sweet side to it and is almost never spicy, in contrast to some Chinese cuisines (like Sichuan or Hunan). Pork, chicken, and freshwater aquatic products serve as the protein base in most dishes, which are usually lighter and more meticulous prepared. [3]
Huaiyang cuisine, one of the Four Great Traditions, is a style of Jiangsu cuisine. Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), and Yangzhou steamed jerky ...
Dàzhǔ gānsī is a typical soup dish of Huaiyang cuisine. It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and the ingredients need to be braised with shrimp in chicken soup. It was highly praised by the Qianlong emperor. [9]
Huai'an is one of the origins of Huaiyang cuisine, and Pingqiao is the small town in Huan'an. [3] Tradition holds that the dish was served to the Qianlong Emperor of the Qing dynasty during the emperor's tour of Pingqiao. In order to please the emperor and get some rewards, Lin Baiwan, a local landowner, had the road from Shanyang City to ...
Dazhu gansi (simplified Chinese: 大煮干丝; traditional Chinese: 大煮乾絲; pinyin: dàzhǔ gānsī) is a specialty dish of Huaiyang cuisine. Dried tofu is sliced into matchsticks and served in chicken stock. Many other ingredients can be added to the tofu.
Huaiyang may refer to: Huaiyang County, in Henan, China; Huaiyang cuisine, centered upon Yangzhou and Huai'an in Jiangsu, China; Kingdom of Huaiyang, a vassal kingdom ...
Fujian red wine chicken: 福建紅酒雞: 福建红酒鸡: hóngzāojī: a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice. Stir-fried tomato and scrambled eggs: 番茄炒蛋: 番茄炒蛋: fānqié chǎo dàn: a common dish in China.
First, it is very big and its wrapper is extremely thin and looks like paper. Second, the stuffing is mixed with many materials such as meat, chicken, crab-roe, shrimps, etc. Third, it is the unique process. The soup stuffing should be solidified, put into the wrapper and steamed finally. [2]