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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
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.
[[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.
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."
Sichuan cuisine is composed of seven basic flavours: sweet, sour, numbing-spicy (like in Sichuan pepper), spicy, bitter, fragrant/aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks.
Dim sum (traditional Chinese: 點心; simplified Chinese: 点心; pinyin: diǎn xīn; Jyutping: dim2 sam1) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, [1] [2] with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper that is steamed, deep-fried or pan-fried.” [3] Most ...