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Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1] It is made of shrimp meat, and steamed in a flour wrapper.
The legendary Chicken Ball Dai Bao (雞球大包. lit. Chicken Ball Big Bun, meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend". The "two pieces" now is normally referring to Har gow (蝦餃) and Shumai (燒賣) [3].
Tiru (Tamil: திரு), [9] also rendered Thiru, is a Tamil honorific prefix used while addressing adult males and is the equivalent of the English "Mr" or the French "Monsieur". The female equivalent of the term is tirumati .
Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock.
White boiled shrimp (simplified Chinese: 白灼虾; traditional Chinese: 白灼蝦) is a variety of night dish in Cantonese cuisine. [1] The dish is made with shrimp in boiling (灼) hot water, and served with the shells. The shrimp is then eaten with soy sauce. When finished, people wash their hands in a bowl of warm tea and lemon. [2]
Pages in category "Shrimp dishes" The following 54 pages are in this category, out of 54 total. ... Har gow; Honey walnut shrimp; J. Jemput-jemput; K. Karides güveç ...
Yukjeot (육젓, 六젓, six [month] jeot) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeu-jeot most preferred for making kimchi [3] because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in Yukjoet have red heads and tails. Chajeot (차젓) is made with shrimp harvested ...
Called the "Original Shrimp Cocktail" on the menu, it is a favorite of both locals and tourists. [31] The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce. In 1991, the price was raised from 50¢ to 99¢ and in 2008 to $1.99. [31]