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Tomato and egg soup (Chinese: 番茄蛋汤; pinyin: Fānqié dàn tāng or Chinese: 番茄蛋花汤; pinyin: Fānqié dàn huā tāng) is a dish from China consisting mainly of tomato and egg. [ 1 ] [ 2 ] It is a relatively easy soup to make, and as such is one of the most popular soups in households.
Pig's organ soup; Pigeon soup; Pork blood soup; Shark fin soup [5] Silkie soup – Also known as Black chicken soup; Stewed chicken soup; Tian mo; Tomato and egg soup; Turtle soup – In countries such as Singapore with large Chinese populations, turtle soup is a Chinese delicacy. Wenzhou pig intestine rice noodle soup; Winter melon spare rib ...
Tea egg: 茶葉蛋: 茶叶蛋: cháyèdàn: Fujian red wine chicken: 福建紅酒雞: 福建红酒鸡: hóngzāojī: a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice. Stir-fried tomato and scrambled eggs: 番茄炒蛋: 番茄炒蛋: fānqié chǎo dàn: a common dish in China.
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All the three ingredients are common in daily life so noodle with tomato egg sauce is very popular with people in China. Except for these three main ingredients, other vegetables or condiments can also be added into this soup, such as onions, cucumbers, carrots and ginger. [2] [3]
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Luosifen noodles are a combination of Han, Miao, and Dong cuisine. From the Guangxi Zhuang region in South China, they are exported to other parts of China, the US, and Canada. When the noodles are exported to the US, they are sold in ready-to-cook packages. Luosifen is popular in Guangxi Zhuang due to the region's ethnic diversity.
One is mami, which is a noodle soup that has egg noodles, wontons, and various vegetables in a hot broth. The name mami is derived from a Chinese phrase that means “pork noodles". [ 13 ] Another type is pancit molo , which is similar to mami , but the noodles used are the wonton wrappers themselves.