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Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1] It is made of shrimp meat, and steamed in a flour wrapper.
Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ.tsɹ̩] ⓘ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.
The traditional wrapper was made with sweet potato starch alone, sweet potatoes were the dominant food crop in pre-1950s Taiwan and were traditionally preserved by extracting their starch. The ingredients of the ba-wan reflect the terroir of Taiwan.
In Guangzhou, siu mai (燒賣) and har gow (蝦餃), along with char siu bao (叉燒包), and egg tarts (蛋撻), are considered the classic dishes of Cantonese dim sum cuisine. They are collectively referred to as the "Four Heavenly Kings" of the cuisine. (Chinese: 四大天王; pinyin: sì dà tiān wáng; Cantonese Yale: sei daaih tīn wòhng).
The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
Yau gok (油角) or jau gok (油角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries; [1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term jiaozi (餃仔).
The United States has banned imports from another tranche of Chinese companies over alleged human-rights abuses involving the Uyghurs, targeting 37 textile, mining and solar companies, the ...
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...