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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
Yusheng, yee sang or yuu sahng (Chinese: 魚生; pinyin: yúshēng; Jyutping: jyu4saang1), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysian and Singaporean cuisine.
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China.Henan (河南, or Honan) is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, which means ‘midland’.
Yau gok (油角) or jau gok (油角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries; [1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term jiaozi (餃仔).
The Guo zi is not one food, but a collection of eight food items: Mi san dao, Yang jiao mi, Tiao su, Ma pian, Hua sheng tang, Jin qian bing, Nuo mi tiao and Gui hua su tang. Every food item has its own source, name and production method. Most items in Guo zi occurred in Chinese northern regions and the Guo zi occurred in Xu zhou in final.
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.