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Popular dishes include pork and chive dumplings, suan cai hot pot, cumin and caraway lamb, congee, tea eggs, nian doubao (sticky rice buns with sweet red bean paste filling, and unsweetened version with other beans also), congee with several types of pickles (mustard root is highly popular), sachima (traditional Manchu sweet) and cornmeal congee.
After the congee is prepared a variety of toppings can be added to enhance the flavour such as bean sprouts, green onions, coriander, pepper, along with the dried fish and fried breadsticks on the side. The chicken congee is the same as plain congee but contains more herbs and chicken. [39] [40]
Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries.
The first Chowking opened on March 18, 1985, [4] on the ground floor of Rotary Arcade (now the site of SM Makati) in Makati Commercial Center, Makati. [6] [7] [8] In 1989, Chowking started a franchise system which enabled them to enter new markets with limited resources. [3] Its first franchise opened in the provincial town of Meycauayan ...
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.
There are several legends in China about the origin of the Laba congee. [8] According to popular tradition, it has been made since the Han dynasty. [1] Some of these legends are: The consumption of Laba congee is to commemorate the Song dynasty general Yue Fei, who is widely regarded as a patriot and national hero in Chinese culture. [citation ...