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Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine Laoganma, a popular sauce in China. Oil, chili ...
Chinglish may have influenced some English expressions that are "calques" or "loan translations" from Chinese Pidgin English, for instance, "lose face" derives from diūliǎn 丟脸; 'lose face', 'be humiliated' Some sources claim "long time no see" is a Chinglish calque from hǎojiǔbújiàn 好久不见; 'long time no see'. [23]
Garlic chive flower sauce (Chinese: 韭花酱; pinyin: jiǔhuā jiàng) is a condiment made by fermenting flowers of Allium tuberosum. It is used in Chinese cuisine (especially in Northwest China) as a dip for its fragrant, savory and salty attributes. The flower has a mild garlic flavor and aroma.
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Goat Cheese, Pecan, and Mixed Green Salad. This premade salad consists of mixed greens, pecans, dried cranberries, bell peppers, tomatoes, red onions, and goat cheese with a honey vinaigrette. The ...
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Diced Chinese-style roast pork ; Shrimp; Chopped scallions, including the green end; Vegetables such as Chinese broccoli , carrots, peas, corn, and bamboo shoots; The peas may be a replacement or an addition for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice, and add ...
If you're making a yellow cake, the Pioneer Woman suggests adding ginger ale instead of water for extra flavor, while Grandbaby Cake's Jocelyn Delk Adams recommends using lemon-lime soda. 4. Add ...