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Millionbøf – Danish beef dish; Mince and tatties – Scottish dish made from beef and potato; Mocotó – Brazilian dish made from cow's feet; Mongolian beef – Taiwanese beef dish; Morcón – Filipino braised beef roulade; Nikujaga – Japanese meat and potato dish; Panackelty – Beef casserole dish from North East England
Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; lit. 'husband and wife lung pieces') is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal.
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
Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. [ 3 ] [ 4 ] Roujiamo is considered to be one of the world's oldest types of hamburgers, since the bread or the "mo" dates back to the Qin dynasty (221–206 BC) and the meat to the Zhou dynasty (1045–256 BC). [ 4 ]
Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar or chili oil (rāyu in Japanese, làyóu (辣油) in Mandarin Chinese). The most common recipe is a mixture of minced pork (sometimes chicken or beef), cabbage, Asian chives, sesame oil, garlic or ginger, which is then wrapped in the thinly rolled dough skins.
A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts. [18] [19] Another Minnesotan variant includes ground beef and cream of mushroom soup. [20] In Louisiana, "Cajun chow mein" is actually a noodle-less rice dish that is a variation of jambalaya. [21] [22]
Beef chow fun, also known as beef ho fun, gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.
Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758. Georgina Freedman. Cooking South of The Clouds: Recipes and Stories From China's Yunnan Province. (Octopus; Kyle, 2018). ISBN 9780857834980.