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Alivongvong, (Chinese: 阿里鳳鳳; pinyin: ālǐfèngfèng) is a traditional delicacy of the Amis people, one of Taiwanese indigenous peoples.This dish features a sticky rice dumpling filled with meat, carefully enclosed in a hand-crafted leaf basket.
The Rice Dumpling Vendors (燒肉粽; Tâi-lô: Sio Bah-tsàng) originally named "Selling Rice Dumpling" (賣肉粽), [1] [2] is a popular Taiwanese song from the post-war period in Taiwan. It was composed and published in 1949 (38th year of the Republic of China ) by Zong-Hiu, Dung-Qiung.
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunisolar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar.
Ba-wan is a Taiwanese snack food.. Ba-wan – Taiwanese street food; Bánh bao – Vietnamese steamed bun; Bánh chưng – Vietnamese rice cake; Bánh lá – Stuffed leaf cake
Pages in category "Taiwanese dumplings" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. A. Alivongvong; B.
Traditionally, rice formed the basis of most Taiwanese diets. Before the Japanese colonial period, most rice grown in Taiwan was long-grained indica rice. The Japanese introduced short-grained japonica rice which quickly changed both the farming and eating patterns of the Taiwanese. Due to Japanese influence, the Taiwanese generally prefer rice ...
Chhau-a-koe – Glutinous rice dumplings colored green with herbs; Coconut bar – Chilled, gelatinous dessert made from coconut milk; Concave cake – Taiwanese cake with filling, originally from Portuguese and Japanese cuisine; Douhua – Chinese dessert made with tender tofu
Rice dumpling may refer to: Zongzi; Lo mai gai; Jan ju gai; Tangyuan (food) Lo mai chi; Lepet; Pundi; Ketupat This page was last edited on 9 June 2024, at 14:19 ...