Search results
Results From The WOW.Com Content Network
Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g; Zhuyin Fuhao: ㄔㄠˇ ㄈㄢˋ) is a family of fried rice dishes popular in Greater China and around the world.
Chāhan, Japanese-Chinese fried rice. Chāhan (チャーハン) or yakimeshi (焼飯) is a Chinese-derived fried rice suited to Japanese tastes by the addition of katsuobushi for flavor, prepared with a variety of ingredients. Omurice is fried rice wrapped inside an egg omelette. The fried rice is generally mixed with a variety of vegetables ...
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein , typically pork and shrimp with scallions .
Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. [41] Steamed rice, usually white rice, is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. [42]
On the 70th anniversary of Mao Anying’s death in 2020, the Chinese Academy of History – an official think tank launched by Xi to counter “incorrect” views of Communist Party history ...
The term came to prominence in Lima in the 1930s, when Limeños heard Chinese people using the expression "chifan" as a call to eat in the restaurants they ran. [7] A similar loanword, chaufa (a chifa fried rice dish), comes from the Cantonese 炒飯 or chaofan (Jyutping: caau 3 faan 6), meaning "fried rice". [8]
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]