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The dish is made of fresh tripe or fresh lamb tripe which is first cut into slices and then simply blanched in boiling water rapidly. Despite it its simplicity, the dish is a test of a cook's ability, requiring rich experience and superb cooking skills to control the time and heat to prevent the tripe from toughening.
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.
The omasum, also known as the green, [1] the fardel, [1] the manyplies [1] and the psalterium, [1] is the third compartment of the stomach in ruminants. The omasum comes after the rumen and reticulum and before the abomasum. Different ruminants have different omasum structures and function based on the food that they eat and how they developed ...
According to the Shuowen Jiezi, a Chinese dictionary written during the Han dynasty, the word "Lu" (滷) has the closest meaning to "cooking in thick broth or sauce." This gives the term "滷肉飯" the direct meaning of "rice with braised meat." However, for several decades, many Taiwanese people have used the homophone "魯" instead of "滷 ...
However, other cuts of pork meat or offal may also be used in similar soy sauce-based recipes. Derivatives of this recipe that substitute the use of pork belly include sengkel babi kecap, which uses pig trotters, and sekba, which is a Chinese Indonesian pork offal stew that may also include pork liver, nose, tongue, ear, tripe, and intestines.
Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup. Beer soup: Europe: Beverage soup Recipe from the Middle Ages using heated beer and pieces of bread; [13] though other ingredients were also used. [14 ...
English Traditional Chinese Simplified Chinese Pinyin Notes Abalone with peas and fish paste: 蛤蟆鮑魚: 蛤蟆鲍鱼: hāmǎ bàoyú: The dish's name literally means "toad abalone". Boiled fish in household-style: 家常熬魚: 家常熬鱼: jiācháng áoyú: Braised fish: 酥魚: 酥鱼: sūyú: Egg and shrimp wrapped in corn flour ...
English Image Traditional Chinese Simplified Chinese Pinyin Notes Dazhu gansi: 大煮乾絲: 大煮干丝: dàzhǔ gānsī: Braised shredded chicken with ham and dried tofu Jade shaomai: 翡翠燒賣: 翡翠烧卖: fěicùi shāomài: Lion's head: 獅子頭: 狮子头: shīzi tóu: Braised pork meatballs in brown sauce Noodles with shrimp and ...