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This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Lithospermum erythrorhizon, with flowers. Lithospermum erythrorhizon, commonly called purple gromwell, red stoneroot, red gromwell, red-root gromwell and redroot lithospermum, is a plant species in the family Boraginaceae. [1] It is called zǐcǎo (紫草) in Chinese, jichi (지치) in Korean, and murasaki (ムラサキ; 茈) in Japanese. [1]
A Siwawa (Chinese: 丝娃娃; pinyin: sī wá wá, also known as "Guiyang Spring rolls" [1] [2] or "silk doll") is a Chinese dish, native to and a local specialty of the Guizhou province, consisting of a paper thin glutinous rice pancake that is small enough to fit easily in one's palm, and is wrapped around fillings of julienned fresh, fermented, or stir-fried vegetables such as shredded ...
Egg drop soup is a light Chinese soup. Ginseng soup is very popular in China and Korea; samgyetang (ginseng-stuffed chicken in broth) is considered a Korean national dish. Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop. Miso soup is a light broth containing miso.
Douhua (Chinese: 豆花; pinyin: dòuhuā; Pe̍h-ōe-jī: tāu-hoe) is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua ( Chinese : 豆腐花 ; pinyin : dòufuhuā ), tofu pudding , [ 1 ] soybean pudding [ 2 ] or, particularly in northern China, tofu brains ( Chinese : 豆腐脑 ; pinyin : dòufunǎo ).
The seventh of the first month has been an important Japanese festival since ancient times. Jingchu Suishiji, written in the Six Dynasties China, recorded the Southern Chinese custom of eating a hot soup that contains seven vegetables to bring longevity and health and ward off evil on the 7th day of the first month of the Chinese calendar ...
Chinese herbs may be added to enhance the flavor and taste. Sai mai lo or Sago: 西米露; sai1 mai5 lou6: A dessert soup of pearl tapioca, coconut and evaporated milk. Mung bean soup: 绿豆汤; 綠豆湯; lǜdòu tāng or 绿豆沙; 綠豆沙; luk6 dau6 saa1: Made from mung beans and cooked exactly like red bean soup/paste, sometimes also ...
Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the ...