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Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine , it is usually served as a dim sum snack. [ 1 ]
Steamed rice with crab, Fujian cuisine called 蠘飯 (蟳飯) Fenzhengrou (粉蒸肉): Steamed pork with rice flour; Seafood. Fish: Chinese perch, grouper, Japanese black porgy; Crab: Chinese mitten crab, Shanghai cuisine for the autumn; Soup. Weitang: Steamed pork rib soup, Jiangxi cuisine; Buddha Jumps Over the Wall: Fujian cuisine
It is then steamed to cook. The wrapper should be thin and fillings should be full, in round cupped shape with thinner middle. ... shu mai 28,900 233 shui mai 21,700 ...
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...
Heikegani (平家蟹, ヘイケガニ, Literal meaning: Heike Crab, Heikeopsis japonica) is a species of crab native to Japan, with a shell that bears a pattern resembling a human face – an example of the phenomenon of pareidolia – which is interpreted to be the face of an angry samurai, hence the nickname samurai crab.
Siomay (also somai) (Chinese: 燒賣; Pe̍h-ōe-jī: sio-māi) is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese shumai. [1] [2] It is considered a light meal, similar to the Chinese dim sum. [1]
Steamed egg: 蒸水蛋: zing1 seoi2 daan2: zhēngshuǐdàn Steamed frog legs on lotus leaf: 荷葉蒸田雞: 荷叶蒸田鸡: ho4 jip6 zing1 tin4 gai1: héyè zhēng tiánjī Steamed ground pork with salted duck egg: 鹹蛋蒸肉餅: 咸蛋蒸肉饼: haam4 daan2 zing1 juk6 beng2: xiándàn zhēng ròubǐng Steamed spare ribs with fermented ...
Declawing of crabs is the process whereby one or both claws of a crab are manually detached before the return of the live crab to the water, as practiced in the fishing industry worldwide. Crabs commonly have the ability to regenerate lost limbs after a period of time, and thus declawing is viewed as a potentially more sustainable method of ...