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Chow-chow. Chow-chow (also spelled chowchow or chow chow) is a pickled dish popular in North America whose origins are unclear. Some suggest an origin from the American South, [1] other sources suggest it originated in Canada and was brought south by the Acadians who migrated to the American South after being expelled from from the Maritimes in the mid 1700s, [2] another theory is that it ...
The Chow Chow is a spitz-type of dog breed originally from Northern China. [2] The Chow Chow is a sturdily built dog, square in profile, with a broad skull and small ...
This pickled condiment can be eaten by itself or used to top dishes for some added tang, crunch and salt.
Mixed with beef, pork or chicken, chou chou is widely used to make delicious steamed Chinese dumplings called niouk yen (boulette chou chou) or chow mai. Stems and leaves are consumed in bouillon to accompany rice and other dishes. The chou chou is also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken.
Chow Chow. Any version of the incredibly diverse, ingredient-spanning pickled relish that is chow chow will be found on any good Southern table. It’s everywhere in the Carolinas and Georgia ...
Chow mein's sauce is generally lighter and more sparse than lo mein's thicker, slicker sauce. The former's texture is drier and crisper, so it only gets a splash of light soy or stir fry sauce in ...
The dish is also frequently known as Yangchow fried rice from the same name's Postal Map form and as Yeung Chow fried rice from irregular romanization of its Cantonese pronunciation. The same dish is also known in Australia and New Zealand as "combination fried rice". Less often, it is known in the United States as "house fried rice".
Chow's Country Buffet also is intended to be a destination for large family gatherings and celebrations of family traditions, he said. Occasional specials or themed events will be introduced to ...