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Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste; Oyster sauce (蚝油)
Diced Chinese-style roast pork ; Shrimp; Chopped scallions, including the green end; Vegetables such as Chinese broccoli , carrots, peas, corn, and bamboo shoots; The peas may be a replacement or an addition for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice, and add ...
Chinese bakery products (Chinese: 中式糕點; pinyin: Zhōngshì gāodiǎn; lit. 'Chinese style cakes and snacks' or Chinese : 唐餅 ; pinyin : Táng bǐng ; lit. 'Tang-style baked goods') consist of pastries , cakes , snacks , and desserts of largely Chinese origin, though some are derived from Western baked goods.
Lee Kum Kee Company Limited (Chinese: 李錦記有限公司) is a Hong Kong–based food company which specializes in manufacturing a wide range of Chinese and Asian sauces. Founded by Lee Kum Sheung in 1888 in Nanshui, Guangdong , Lee Kum Kee produces over 300 Chinese-style sauces, including oyster sauce , [ 2 ] soy sauce , hoisin sauce , XO ...
Tianmian sauce (Chinese: 甜麵醬/甜醬; pinyin: tiánmiànjiàng or tiánjiàng), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor.
The cake also has a red bean (azuki) paste filling. This dessert is steamed , [ 1 ] [ 2 ] as a large round cake and is then partitioned into sections for eating. Madame Chiang Kai-shek , who loved to eat sōng gāo, had the Grand Hotel of Taipei to include her version of the cake on the hotel's menu, which the hotel continues to offer to this day.
Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China . Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that ...
The name of cake, fagao, is a homonym for "cake which expands" and "prosperity cake" as "fa" means both "prosperity" and "expand" and "gao" means "cake". [7] The Hakka call the "top split" of the fa ban "xiao", which means smiling. It is said to be a sign of a coming fortune: the bigger the "top split", the better. [8]