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Haixian sauce (海鲜酱, Cantonese: Hoisin) XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
Cong you bing ([tsʰʊ́ŋjǒʊpìŋ]; Chinese: 蔥油餅; pinyin: cōngyóubǐng; lit. 'scallion oil pancake'), also known as scallion pancake or green onion pancake, is a Chinese savory bing (flatbread) made with wheat dough and minced scallions (green onions).
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]
The term is Chinese but may also refer to flatbreads or cakes of other cultures. The crêpe and the pizza , for instance, are referred to as keli bing (可麗餅) and pisa bing (披薩餅) respectively, based on the sound of their Latin names, and the flour tortilla is known as Mexican thin bing (墨西哥薄餅), based on its country of origin.
Chinese dessert soups (汤; 湯; tāng or 糊; 糊; hú) typically consists of sweet and usually hot soups [1] and custards. They are collectively known as tong sui in Cantonese. Some of these soups are made with restorative properties in mind, in concordance with traditional Chinese medicine. A commonly eaten dessert soup is douhua.
The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu , fried potatoes , and barbecued meat and vegetables.
[4] [5] [6] The two styles of oyster omelettes are also different in terms of key ingredients used. [7] The former uses chicken eggs and a mixture of sweet potato flour, tapioca flour and/or cornstarch as the batter; the latter uses duck eggs and sweet potato flour [ 4 ] The cooking processes are slightly different too, as the Hokkien ones are ...
Chhoah-peng (Taiwanese Hokkien: 礤冰 or 剉冰; Pe̍h-ōe-jī: chhoah-peng) [1] or Tsua bing, also known as Baobing (Chinese: 刨冰; pinyin: bàobīng) in Mandarin, is a shaved ice dessert introduced to Taiwan under Japanese rule, [2] and then spread from Taiwan to Greater China and countries with large regional Overseas Chinese populations such as Malaysia and Singapore.