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Mamianqun (simplified Chinese: 马面裙; traditional Chinese: 馬面裙; pinyin: mǎmiànqún; lit. 'horse face skirt'), is a type of traditional Chinese skirt. It is also known as mamianzhequn (simplified Chinese: 马面褶裙; traditional Chinese: 馬面褶裙; lit. 'horse-face pleated skirt'), but is sometimes simply referred as 'apron' (Chinese: 围裙; pinyin: wéiqún; lit. 'apron'), a ...
Chicken and broccoli is a popular dish known for its combination of tender, savory chicken and crisp, earthy broccoli. Chicken, typically mild and versatile, offers a tender and juicy texture when properly cooked, while broccoli contributes a slight bitterness and earthiness, complemented by a tender crunch. The flavors of both ingredients ...
A dudou (Chinese: 肚兜, 兜肚, or 兜兜; also known by other names) is a traditional Chinese article of clothing that covers the front of the torso, originally worn as an undershirt with medicinal properties. With the opening of China, it is sometimes encountered in Western and modern Chinese fashion as a sleeveless shirt and backless ...
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 ...
Chinese tunic suit ("Zhongshan"/"Mao suit") Sun Yat-sen. The modern Chinese tunic suit is a style of male attire originally known in China as the Zhongshan suit (simplified Chinese: 中山装; traditional Chinese: 中山裝; pinyin: Zhōngshān zhuāng) after the republican leader Sun Yat-sen (Sun Zhongshan).
Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
By the 1950s, it had become ubiquitous and it is one of the most popular American Chinese dishes in the 21st century. [3] It is based on a Chinese dish that used gai lan but this was replaced with broccoli, [4] [5] a vegetable which was originally popularized in the United States by Italian immigrants. [6] Dish of beef and broccoli
Jiucai hezi (Chinese: 韭菜盒子 "chive box"), also called chive pockets, are a type of savory pie originating from Shandong, China. They are made of Chinese chives and eggs in a flour wrapper, then pan fried or baked. Jiucai hezi are traditionally eaten to celebrate the Chinese New Year.