Ads
related to: chinese menu template word
Search results
Results From The WOW.Com Content Network
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
[[Category:Chinese cuisine templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Chinese cuisine templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
talk. edit. The above documentation is transcluded from Template:Chinese cuisine/doc. ( edit | history) Editors can experiment in this template's sandbox ( edit | diff) and testcases ( create) pages. Add categories to the /doc subpage. Subpages of this template. Categories: Chinese cuisine templates. Cuisine templates by country.
Chinese restaurant menus 101. Elmo Han, chef at Shanghai Terrace at The Peninsula hotel in Chicago, Ill., describes Chinese cuisine as "traditional, delicious and diverse."
The noodles, touted as one of the "eight curiosities" of Shaanxi (陕西八大怪), [1] are described as being like a belt, owing to their thickness and length. Biangbiang noodles are renowned for being written using a unique character. [2] The character is unusually complex, with the standard variant of its traditional form containing 58 strokes.
The Chinese word for "horn" is jiao (Chinese: 角; pinyin: jiǎo), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by the specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right. [9] Cooking jiaozi in a wok on a wood stove
Ad
related to: chinese menu template word