Search results
Results From The WOW.Com Content Network
When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food with steam vapor produced in a separate water container, providing a similar result to being cooked on a stove. There are also specialized ...
Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes. Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam ...
At the time of moulting, the crab takes in a lot of water to expand and crack open the old shell at a line of weakness along the back edge of the carapace. The crab must then extract all of itself – including its legs, mouthparts, eyestalks, and even the lining of the front and back of the digestive tract – from the old shell. This is a ...
Shumai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine , it is usually served as a dim sum snack. [ 1 ]
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as ha gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).
Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. [1] It is a product that uses fish meat to imitate shellfish meat. [citation needed]
Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed. This technique is what the Chinese call making potstickers ( see above ). Other popular methods include boiling sui-gyōza ( 水餃子 ) and deep frying age-gyōza ( 揚げ餃子 ).
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...