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Bannu pulao enjoys widespread popularity both within Pakistan [3] [4] [5] and among countries where Pakistani diaspora is present, particularly in the United Arab Emirates and Saudi Arabia. [ 6 ] [ 7 ] [ 8 ] It is commonly regarded as a dish for special occasions, often accompanied by yogurt, salad, or raita.
The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A number of fried rice recipes have been developed in China, such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and meat. [5]
A Chinese restaurant is an establishment that serves Chinese cuisine outside China. Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine . Most of them are in the Cantonese restaurant style.
Pulao's roar is so mighty that it can shake heaven and earth. This dragon is often engraved on bells, and there's a bronze culture of this dragon on the Big Bell Temple in Beijing.
Pulao may refer to: Pilaf , a popular rice dish consumed mainly in Central Asia, South Asia and the Middle East Pulao (dragon) , a small dragon that appears as a decoration on Chinese bells
Pulao (Chinese: 蒲牢), known in some early sources also as tulao (徒牢), and Pu Lao, is a Chinese dragon, and one of the nine sons of the dragon. It is said in Chinese mythology that he likes to "roar", and therefore he is traditionally depicted on top of bells in China, and used as the hook by which the bells are hung.
Little Sheep Group – Chinese hot pot restaurant; Lou Wai Lou – Traditional restaurant in Hangzhou, Zhejiang, China; M on the Bund; Ma Yu Ching's Bucket Chicken House – Historic restaurant in Kaifeng, Henan, China; Nanxiang Steamed Bun Restaurant – Restaurant in Shanghai, China; Quanjude – Chinese restaurant chain that serves Peking duck
The dishes served can vary widely, and depend on the cuisine that the restaurant serves; there are eight main Chinese cuisines, and cooking styles, ingredients, and flavours all differ from region to region. The most prominent regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. [3]