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Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
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Four Great Traditions. Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui; Fujian; Hunan; Zhejiang; Ten Great Traditions
Biangbiang noodles (simplified Chinese: 𰻝𰻝面; traditional Chinese: 𰻞𰻞麵; pinyin: Biángbiángmiàn), alternatively known as youpo chemian (simplified Chinese: 油泼扯面; traditional Chinese: 油潑扯麵) in Chinese, are a type of Chinese noodle originating from Shaanxi cuisine.
官話字母; Guānhuà zìmǔ, developed by Wang Zhao (1859–1933), was the first alphabetic writing system for Chinese developed by a Chinese person. This system was modeled on Japanese katakana, which he learned during a two-year stay in Japan, and consisted of letters that were based on components of Chinese characters.
[[Category:Chinese language templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Chinese language templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
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The Chinese language has tones that are transcribed in different ways depending on the romanisation system. Tone marks should only appear within templates, parentheticals, or infoboxes; for example, the introductory sentence for Gu Yanwu could read: Gu Yanwu (Chinese: 顧炎武; pinyin: Gù Yánwǔ) was a Chinese philologist ...