Chinese Cuisine

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Yuxiang Qiezi

鱼香茄子

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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.

10:21PM December 04, 2016 - by: itisclaudio

Zhajiangmian

fried sauce noodles, 炸醬麵, 炸酱面…

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(Chinese)

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) https://en.wikipedia.org/wiki/Z…

01:07PM December 04, 2016 - by: eemia21

Zhaliang

炸兩

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(Chinese) (Egyptian)

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.

03:48PM September 17, 2018 - by: itisclaudio

Zongzi

Bakcang, Bacang, Zang, Nom As…

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(Chinese)

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

03:48PM September 17, 2018 - by: itisclaudio