Ad
related to: taiwanese rice
Search results
Results From The WOW.Com Content Network
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 ...
Penglai rice (Chinese: 蓬萊米, hông-lâi-mí), also called Ponglai or Hōrai rice, is the most popular rice cultivar in Taiwan. It accounts for over 90% of local rice production, far more than the two other major types of rice planted and consumed in Taiwan, zailai rice and glutinous rice .
In southern Taiwan, while "bah-sò-pn̄g" is seen on the menu indicating minced pork rice, "ló͘-bah-pn̄g (滷肉飯)" remains on the very same menu, referring to another dish where braised pork belly covers the rice. The same rice with braised pork belly is known as "khòng-bah-pn̄g (焢肉飯)" in northern Taiwan. [1]
Chiayi turkey rice (Chinese: 嘉義火雞肉飯) is a bowl of rice with shredded turkey layered on top, often accompanied by pickled radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce. [1] It is an iconic specialty from Chiayi County in central Taiwan. [2]
Khòng-bah-pn̄g (Taiwanese: khòng-bah-pn̄g, alternatively 焢肉飯, 爌肉飯), as known as Braised pork rice, is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and ...
Puffed rice or other grains are occasionally found as street food in China (called "mixiang" 米香), Taiwan (called "bí-phang" 米芳), Korea (called "ppeong twigi" 뻥튀기), and Japan (called "pon gashi" ポン菓子), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel pressure chamber heated over an open flame.
Tube rice pudding (Chinese: 筒仔米糕; pinyin: Tǒng zǐ mǐ gāo; Pe̍h-ōe-jī: tâng-á-bí-ko) is a Taiwanese dish consisting of a stir-fried glutinous rice mixture that is seasoned and steamed in a bamboo tube. Tube rice pudding is a cylindrical shape caused by the steaming process in a tube. [1]
Zailai rice (Chinese: 在來米, [tsāi-lâi-bí] Error: {{Lang}}: Latn text/non-Latn script subtag mismatch ) is a cultivar of rice derived from the subspecies Oryza sativa subsp. indica, or indica rice, traditionally grown in Taiwan.