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Out of the Eight Culinary Traditions of China, the wok hei concept is only encountered in Cantonese cuisine, and may not even be an accepted underlying principle in most other Chinese cuisines. [16] To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly. [2]
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao 3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.
A famous snack in parts of China Kung Pao chicken: 宮保雞丁: 宫保鸡丁: gōngbǎo jīdīng: Peking Duck: 北京烤鴨: 北京烤鸭: Běijīng kǎoyā: the trademark dish of Beijing: Soy egg: 滷蛋: 卤蛋: lǔdàn: hard boiled egg marinated in sweet soy sauce over the course of a few days or hours Tea egg: 茶葉蛋: 茶叶蛋 ...
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions.
A Mala xiang guo in China A Mala xiang guo containing various seafood, meat, vegetables, fuzhu and fensi. Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying.
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Dry stir-fry or Dry wok stir-fry: 煸炒: biānchǎo: To stir-fry a combination of protein and vegetable ingredients (with a small amount of liquid) [5] Moist stir-fry: 滑炒: huáchǎo: To stir-fry a combination of protein and vegetable ingredients (with a gravy-like sauce) [6] Dry-fry or Extreme-heat stir-fry: 干煸: gānbiān