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It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption. The Chinese name, transliterated as Poon choi, has been variously translated as "big bowl feast", "basin cuisine" or "Chinese casserole". The dish is also popular among the Cantonese people and has often been mistaken as a Cantonese dish.
Egg drop soup is a light Chinese soup. Ginseng soup is very popular in China and Korea; samgyetang (ginseng-stuffed chicken in broth) is considered a Korean national dish. Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop. Miso soup is a light broth containing miso.
A casserole (French: diminutive of casse, from Provençal cassa, meaning 'saucepan' [1]) is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is ...
Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
Chinese herbal soups – homemade remedies with herbs or adaptogens (a well-known example is ginseng) to help heal specific health concerns. Corn crab soup; Crossing the bridge noodles; Duck blood and vermicelli soup; Bird's nest soup in Malaysia. Egg drop soup [3] Fish and mustard leaf soup; Fish head soup; Geng; Ginger soup (usually with egg ...
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
This is a list of notable casserole dishes. A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu ), fish , pork or beef balls ...