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Möllendorff. giyose. 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.
It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, [ 1] as well as being popular in other parts of the world. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching ...
Dowry cake – Large sponge cake, often filled with lotus seed paste. Fa gao – Yeast rice flour cupcake or sheetcake, fermented overnight to develop flavor before steaming. Ham and egg bun – Bun filled with a sheet of scrambled egg and a slice of ham. Huangqiao sesame cake – Small dough balls rolled in sesame seeds.
Twice-cooked pork. Twice-cooked pork or double-cooked pork ( Chinese: 回鍋肉; pinyin: huíguōròu; lit. 'meat returned to the pan (wok)') is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried—"returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often ...
Oyster omelette. The oyster omelette, also known as o-a-tsian ( Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian ), o-chien ( Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak ( simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4 ), is a dish of Min Nan ( Hokkien and Teochew) origin that is renowned for its savory ...
Zhajiangmian ( Chinese: 炸醬麵; pinyin: zhájiàngmiàn ), commonly translated as "noodles served with fried bean sauce", [ 2] is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg.
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste. Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony.
Teochew cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on ...
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