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A Siwawa (Chinese: 丝娃娃; pinyin: sī wá wá, also known as "Guiyang Spring rolls" [1] [2] or "silk doll") is a Chinese dish, native to and a local specialty of the Guizhou province, consisting of a paper thin glutinous rice pancake that is small enough to fit easily in one's palm, and is wrapped around fillings of julienned fresh, fermented, or stir-fried vegetables such as shredded ...
Wafu dressing (和風ドレッシング, wafū doresshingu), literally “Japanese-style dressing”, is a vinaigrette-type salad dressing based on tosazu (a kind of Japanese vinegar), popular in Japan. [1] The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar, mirin, and vegetable oil.
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. [1] [2]
The Pibo likely originated from Persian kingdoms in West Asia and potentially influenced by Hellenistic culture.It was possibly introduced to China via the Silk Road.It was particularly popular during the Sui and Tang Dynasty, where the silk pibo can be found both in the Western regions of Dunhuang and Turpan and the central region of Chang'an, reflecting the vibrant silk trade during that time.
Mandarin rolls, steamed Mandarin rolls, flower buns, or huā juǎn (Chinese: 花捲/卷) are a kind of steamed bun that originate from northern China but are popular throughout the country. [1] Like mantou, the mandarin roll is a dim sum dish and a staple of Chinese cuisine. Huā juǎn are named for their distinctive shape; the literal English ...
It is one of the 50 fundamental herbs of traditional Chinese medicine, where it has the name zǐwǎn (Chinese: 紫菀). It has an antibacterial action, inhibiting the growth of Staphylococcus aureus, E. coli, Bacillus dysenteriae, B. typhi, Pseudomonas and Vibrio proteus. [3] [citation needed]
Dotori-muk-muchim (acorn jelly salad). Like other muk, dotori-muk is most commonly eaten in the form of dotori-muk-muchim (도토리묵무침), a side dish in which small chunks of dotori-muk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
The flowers are very attractive to local wildlife such as the fruit-eating Japanese white-eye, which often draw a hole in an unopened flower bud. Honey bees and bumble bees also attracted to the flowers to collect pollen and nectar. Because the flowers attract many insects, crab spiders can be occasionally found on a fully opened flower ...