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Xôi đậu đen – made with black urad beans; Xôi đậu xanh – made with mung beans [47] Xôi dừa – made with coconut; Xôi gấc – made with the aril and seeds of the gấc fruit [48] Xôi lá cẩm (also called xôi tím) – made with the magenta plant. Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans
In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam: Northern region — served with jasmine infused sugary water. It is enjoyed as warm in winter and cold with ice in summer. Central region — cooked with spicy ginger. Sugar is added.
Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora.
Bánh đậu xanh (chữ Nôm: 餅豆靑, mung bean pastry) is a type of bánh in Vietnamese and Chinese cuisine. [1] It is a specialty of Hải Dương province . Lüdou gao (绿豆糕, mung bean pastry) and lüdou huang (綠豆黄) are two types of mung bean pastries, with the former being dry and the latter being wet and fermented.
Our Times (Chinese: 我的少女時代; pinyin: Wǒ De Shàonǚ Shídài, literally "The Time of My Maiden Years") is a 2015 Taiwanese teen romantic comedy-drama film directed by Frankie Chen.
Gihon is the name of the second river mentioned in the second chapter of the biblical Book of Genesis.The Gihon is mentioned as one of four rivers (along with the Tigris, Euphrates, and Pishon) issuing out of Eden, branching from a single river that split after watering the Garden of Eden (Genesis 2:10-14).
Chien was born on 11 November, 1883 to a family of intellectuals in Haining County, Zhejiang Province. [1] [2] [a] In 1904, he was awarded the title of Xiucai in the last imperial examination held by the Qing Dynasty. In 1905, he was admitted to Nan Yang Public School (the antecedent of Xi'an Jiaotong University and Shanghai Jiaotong University ...
Cancoillotte or cancoyotte (French pronunciation: [kɑ̃kwajɔt] ⓘ or [kɑ̃kɔjɔt] ⓘ) is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, [1] but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cooked cheese).