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Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
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In China, letters of the English alphabet are pronounced somewhat differently because they have been adapted to the phonetics (i.e. the syllable structure) of the Chinese language. The knowledge of this spelling may be useful when spelling Western names, especially over the phone, as one may not be understood if the letters are pronounced as ...
4. Chow Mein “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
官話字母; Guānhuà zìmǔ, developed by Wang Zhao (1859–1933), was the first alphabetic writing system for Chinese developed by a Chinese person. This system was modeled on Japanese katakana, which he learned during a two-year stay in Japan, and consisted of letters that were based on components of Chinese characters.
Being one of the world’s most populous countries, China has a varied cuisine that is vastly different from one region to another, meaning expanding your palate to the world of traditional ...
Chinese phonology is generally described in terms of sound pairs of two initials (声母; 聲母; shēngmǔ) and finals (韵母; 韻母; yùnmǔ). This is distinct from the concept of consonant and vowel sounds as basic units in traditional (and most other phonetic systems used to describe the Chinese language).