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Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Selenicereus (formerly Hylocereus), both in the family Cactaceae. [3] The common name in English – dragon fruit – derives from the leather-like skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya ...
Latiao (simplified Chinese: 辣条; traditional Chinese: 辣條; lit. 'Spicy stick/spicy strip') is a popular Chinese snack. Latiao consists of strips made with wheat flour (especially wheat gluten), flavored with chili pepper. It is chewy, spicy, [1] and tangy. [2] Latiao is commercially produced by extrusion from a mixture of gluten-rich ...
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
An atemoya is normally heart-shaped or rounded, with pale-green, easily bruised, bumpy skin. Near the stem, the skin is bumpy as it is in the sugar-apple, but becomes smoother like the cherimoya on the bottom. The flesh is not segmented like that of the sugar-apple, bearing more similarity to that of the cherimoya.
Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste." Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate.
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
These are the best foods for increasing your intake.
The plant Weber described had a triangular stem-like Cereus trigonus, but was "distinguished by its more glaucous stem and especially by its fruit, just as big but more spherical, less scaly, and filled with a crimson pulp of a very delicate taste." [4] It was said to be highly sought after in Costa Rica for its fruit, known as pitahaya. [5]