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Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.
Alivongvong, (Chinese: 阿里鳳鳳; pinyin: ālǐfèngfèng) is a traditional delicacy of the Amis people, one of Taiwanese indigenous peoples.This dish features a sticky rice dumpling filled with meat, carefully enclosed in a hand-crafted leaf basket.
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
Its base is sticky rice which is then aged with other ingredients in clay pots. It is used as a condiment and seasoning. Kong Yen is the largest producer of Taiwanese black vinegar. According to Bon Appetit, compared to Chinese black vinegars it is "simpler, fruitier, and cleaner."
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. [ 1 ] [ 2 ] It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice .
A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice patty, and usually served chargrilled. [1] Deluxe versions are available in night markets in Taiwan, with condiments such as pickled bokchoy, pickled cucumber, garlic, hot peppers, wasabi, and thick soy sauce paste to complement the taste. [1]
Youtiao may also be known as a Chinese cruller, [4] Chinese oil stick, [5] Chinese donut [sticks], and fried breadstick, among others. In other Asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko , among other names.