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Beef tripe (mainly divided into four parts) . 百叶: Rumen (black) 百叶尖儿: Omasum (white) 肚仁儿; 厚头; Lamb tripe (mainly divided into nine parts; as lamb is more tender than beef, more cuts can be used)
Bao du — Chinese quick-boiled beef or lamb tripe. Botifarra — Catalan sausage. Bumbar — Bosnian dish where the tripe is stuffed with other beef parts. Busecca – a thick tripe soup made with tomato sauce, spices, pancetta and different types of beans; it's one of the most known dishes of Milanese cuisine. Caldume — a Sicilian stew or ...
The omasum, also known as the green, [1] the fardel, [1] the manyplies [1] and the psalterium, [1] is the third compartment of the stomach in ruminants. The omasum comes after the rumen and reticulum and before the abomasum. Different ruminants have different omasum structures and function based on the food that they eat and how they developed ...
Beef tendons are cooked for a long time until it is very tender. In Hong Kong, it is usually serve together with beef brisket and/or radish. Reticulum beef tripe: 金錢肚; gam1cin4 tou5 [78] Omasum beef tripe 牛百葉; ngau4baak6jip6 (牛柏葉) [79] Shrimp toast: 蝦多士: Bread coated with a paste made from minced shrimp and cooked by ...
Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry, or beef curry that are similar to the fillings of Malay curry puffs.
This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines , especially cattle . Beef can be harvested from cows, bulls, heifers or steers.
Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. It exists in various forms throughout East and Southeast Asia . One of the oldest beef noodle soups is the Lanzhou lamian (蘭州拉麵) or Lanzhou beef noodle soup which was created by the Hui people of northwest China during the Tang dynasty .
According to the Shuowen Jiezi, a Chinese dictionary written during the Han dynasty, the word "Lu" (滷) has the closest meaning to "cooking in thick broth or sauce." This gives the term "滷肉飯" the direct meaning of "rice with braised meat." However, for several decades, many Taiwanese people have used the homophone "魯" instead of "滷 ...