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Traditional Chinese Simplified Chinese Pinyin Notes Buddha's delight: 羅漢齋: 罗汉斋: luóhàn zhāi: a vegetarian dish popular among Buddhists Pickled vegetables: 榨菜: 榨菜: jiàngcài: various vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes
Zhāi (simplified Chinese: 斋; traditional Chinese: 齋; pinyin: zhāi; Jyutping: zaai1) means "vegetarian food" or "vegetarian diet." The dish is usually made with at least 10 ingredients, although more elaborate versions may comprise 18 or even 35 ingredients. [ 1 ]
Due to a Chinese linguistic idiosyncrasy of typically using the same word when referring to both Korean kimchi and Sichuanese "pao cai", on 7 November 2013, the Korean government announced that the new Chinese translation of the term kimchi would be 辛奇 (pinyin: xīnqí), which is a phono-semantic matching of Korean kimchi and can also mean ...
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. Chinese herbal soups – homemade remedies with herbs or adaptogens (a well-known example is ginseng) to help heal specific health concerns.
A vegetable fritter snack—fried meal consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil Batagor: Indonesia: A traditional dumpling consisting of fried fish dumplings, usually served with peanut sauce.
However, most Chinese pickles still aim for a balance between the tastes of vinegar, salt, garlic, ginger, soy sauce, hot chili, sugar, and the vegetable or fruit itself. [6] Most pickles need to wait for a few months for the vegetables and fruit to ferment, but there are also "quick pickles" which can be eaten a few hours or a few days after ...
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The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable , Szechwan vegetable , or Chinese pickled vegetable , although all of these terms may also refer to any of a number of other Chinese pickles , including the several other types ...