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Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Baked cha siu bao dough for this type is different from the steamed version. Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1]
Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [ 2 ] [ 3 ] Gopchang refers to beef small intestines , [ 4 ] [ 5 ] while jeongol refers to a category of stew or casserole in Korean cuisine . [ 6 ]
Bao du — Chinese quick-boiled beef or lamb tripe. Botifarra — Catalan sausage. Bumbar — Bosnian dish where the tripe is stuffed with other beef parts. Busecca – a thick tripe soup made with tomato sauce, spices, pancetta and different types of beans; it's one of the most known dishes of Milanese cuisine. Caldume — a Sicilian stew or soup.
Steamed meatball is a common Cantonese dim sum dish. [1] It is popular in Hong Kong and most overseas Chinatowns.The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning.
Sliced beef omasum is one of the Chinese dim sum known as ngau pak yip (Chinese: 牛百頁 / 牛柏葉) Lap nuea dip is a northern Thai raw beef larb which includes raw beef tripe See also
As a dim sum, it is usually cut into rectangular slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatown restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. [1] It is usually topped with chopped scallions.
The use of offal in dim sum does not stop there. In dim sum restaurants, the feet of chicken, ducks and pork are offered in various cooking styles. For example, "豬腳薑—Jui Kerk Gieng" (pork feet in sweet vinegar stew) is a popular bowl now besides its traditional function as a supplement for postpartum mother care. Young ginger stems ...