Chinese Cuisine



Chinese Crullers

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(Chinese) (Chinese-Cantonese)

Deep-fried dough often served during breakfast with hot soy milk or as an accompaniment with congee, soup, or by itself.

02:50AM November 10, 2016 - by: itisclaudio

Yuxiang Qiezi


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(Chinese) (Chinese-Sichuan)

Strips of eggplant fried and doused in Sichuan’s sweet-sour-spicy sauce. Literally translated, it means “fish-fragrance eggplant,” but there is no fish involved in physical or aromatic presence; the term comes in reference to the sauce, which is also used to prepare fish.

04:21AM December 05, 2016 - by: itisclaudio


fried sauce noodles, 炸醬麵, 炸...

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Zhajiangmian, also noodles in soybean paste, is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried ground pork or beef with salty fermented soybean paste. zhajiang (fermented soybean paste)

07:07PM December 04, 2016 - by: eemia21



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(Chinese) (Egyptian) (-Vegetarian-)

It is a Cantonese dim sum. It is made by tightly wrapping rice noodle roll around youtiao (fried dough). It is usually eaten with soy milk or congee and served with sauce and sesame seeds or paste.

08:57AM January 31, 2017 - by: anika854


Bakcang, Bacang, Zang, Nom ...

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(Chinese) (-Vegetarian-)

It is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves.

09:44AM February 20, 2017 - by: anika854