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  2. Babaocai - Wikipedia

    en.wikipedia.org/wiki/Babaocai

    Babaocai is a combination of eight ingredients. "Babao" (八寶) means "eight treasures," and cai (菜) means "vegetables," "dishes," or "side dishes." Babaocai contains seafood such as sea cucumbers, shrimp, squid, and vegetables such as bamboo shoots. Meat, tofu, eggs, and other leftovers can also be added. [1]

  3. Pu pu platter - Wikipedia

    en.wikipedia.org/wiki/Pu_pu_platter

    In New England, Italian restaurants have used the term "pu pu platter" to describe an appetizer combination platter since the 1970s. [ 8 ] A typical pu pu platter, as found in American Chinese cuisine, includes appetizers such as egg rolls , spare ribs , chicken wings , chicken fingers , beef teriyaki , skewered beef , fried wontons , fried ...

  4. Corn crab soup - Wikipedia

    en.wikipedia.org/wiki/Corn_crab_soup

    Transcriptions; Standard Mandarin; Hanyu Pinyin: 1. xièròu yùmǐ tāng 2. xièròu sùmǐ tāng 3. xie4ròu yùmǐ gēng 4. yùmǐ xièròu tāng 5. sùmǐ xièròu gēng

  5. Crab in oyster sauce - Wikipedia

    en.wikipedia.org/wiki/Crab_in_oyster_sauce

    The most popular crab species used in this recipe is mud crab, though blue crab may also be used. The crabs are cut into pieces and stir-fried shortly in a wok on strong fire in cooking oil and water, garlic, ginger, onion and scallion , mixed with oyster sauce, soy sauce , ang ciu (Chinese cooking wine ) and sugar.

  6. List of Chinese sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_Chinese_sauces

    Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.

  7. Shrimp toast - Wikipedia

    en.wikipedia.org/wiki/Shrimp_toast

    Shrimp toast or prawn toast (Chinese: 蝦多士; Cantonese Yale: haa dō si) is a Cantonese dim sum dish from Hong Kong. It is made from small triangles of bread, coated with a paste made from minced shrimp and cooked by baking or deep frying. It is a common appetizer in Western Chinese cuisine.

  8. Har gow - Wikipedia

    en.wikipedia.org/wiki/Har_gow

    Ha gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1] It is made of shrimp meat, and steamed in a flour wrapper.

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