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Beef noodle soup [1] Boiled mutton soup; Buddha Jumps Over the Wall; Cantonese seafood soup; Carp soup [2] Chicken and duck blood soup; Chicken soup – Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil.
Chicken Stew. Heartier than your average chicken noodle soup, this stew is made for the winter cold. It's chock-full of vegetables like carrots, potatoes, and parsnips, and flavored with zesty ...
Ngiu chap (牛什) is a Chinese-influenced dish of beef broth served with noodles, usually dunked in the soup with poached beef slices, meatballs, stewed brisket, tendon, liver and various offal parts. An iconic Sabahan dish, ngiu chap has many different variations, from the lighter Hainanese style to heartier Hakka-influenced flavours, and ...
The dish's name literally means "rich chicken" or "wealthy chicken". It is also known as jiaohua ji (叫化鸡; 叫化雞; jiàohuā jī). [7] Cold pig's ears in sauce: 拌雙脆: 拌双脆: bàn shuāngcuì: Dried soy milk cream in tight roll with beef fillings: 炸卷果: 炸卷果: zhá juǎnguǒ: Fried dry soybean cream with diced meat ...
The beef meatballs are served with rice vermicelli, yellow wheat noodle and vegetables in beef broth. Phở is a Vietnamese staple noodle soup. Its broth is made from boiling beef bones, ginger, and sweet spices (star anise, cinnamon, and cloves) over many hours. Ramen is a Japanese noodle soup that comes in several varieties.
It has noodles (flat rice noodles, egg noodles or lye water-soaked noodles) in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. [8] The lye-soaked noodles add a distinct aftertaste to the ...
Modern recipes seldom call for a cup of either oil or sugar. [2] The chicken, together with the sauces, is cooked in an earthenware pot on high heat for ten minutes, then on low heat to allow the sauces to be absorbed by the meat. Sanbeiji is served with no sauce; the dish is cooked until all the sauce evaporates and is absorbed by the chicken ...
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.