焢肉 (kongrou) is a Taiwanese braised pork dish cooked with soy sauce and sugar. It goes very well with rice (飯, fan) and a slice of pickled daikon.
The word “粥”(zuk) means a rice congee or rice porridge. What I love about “粥”: it’s not only healty and delicious, but a great dish for those in a hurry on a budget or who need something filling. Chinese traditionally cook “粥” for hours over a low heat in a big pot. Here I post “及第粥” (Kapdaizuk) which is auspicious for student who wants pass the examination for the high degree. Boiled internal organs such as intestines and liver was inside.
Бууз (pron. is like “bohz” since “у” in Mongolian is pronounced like “o” in “Korea” while “у” in Russian is pronounced like “oo” in “foot”) is the Mongolian national dish whici is a close relative of Chinese 烧卖 or 稍麦 (Shumai, Shaomai). It typically consists of a ground lamb/mutton meat wrapped into a thinly rolled piece of wheat dough, which is then sealed the edges together and steamed.
Some of Macanese dish include a style of Western-influenced Chinese cooking which originated during the Portuguese era. One of such dishes made with curry powder. Here I post a dish of pork cutlet, rice and curry soup. “吉列” is cutlet, “豬” is pork, “飯” is rice, and “咖喱汁” means “Curry soup” in Macanese-Chinese.
“焗” is the term for “doria” which is roasted pilaf with béchamel, tomato sauce or cheese. It is a popular Macanese dish. On the other hand, “猪扒飯” means “pork kotlet on the rice”.
This lovely egg tarts are called “pasteis de Belem” or “pastel de nata” in Portugal, 葡撻 (Poh Taht) in Macau. They were brought to Macau then today very popular throughout Macau. It seems easy to prepare without a lot of ingredients, only Custard and dough.
Khuushuur (spelled Хуушуур, pronounced ho-sho-r) is delicious deep-fried pastry stuffed with minced mutton meat related to both Russian Chibreki and Chinese Jiaozi. To place a filling in the middle, then fold the dough over to create half-moon or full-moon shape. Today some Mongolians use vegetables such as carrot, onion and cabbage.
Huojiroufan (hǔojīròufàn, 火雞肉飯), literally means ‘Turkey(火雞)-meat(肉)-rice(飯)’ in order, is the bowl dish of shreddered Turkey meat on plain rice. It is Chiayi 嘉義 City’s speciality but spread out throughout Taiwan. On the other hand, Jiroufan (jīròufàn, 雞肉飯), made of chicken instead, is also popular as well. Here what you see something yellow in this picture is pickled daikon raddish, a common accompaniment in Taiwanese cuisines.
It's sunflower seed. It has seasonized already. Lots of Chinese eat this one indeed!! Let't get technique for this; Crash in the mouth (by front teeths), insert front teeths into seed, and then get seed core by tongue. Good luck!
I really like this. It is also availed in Japan. It is a concentrated sautee with pork fatty meat, green pepper and soy-sauce. It also conteins crashed hot pepper and TOUCHI (fermentated black beans). It is best match to plain rice!! (I prefer match to cold beer
My friend living in Beijing is real Chinese. I made traditional Chao-zu in her house. At first we have to make thin dumpling skins(like laviori sheet) and chopped meat and onion. Roll meat and onion by skins, and then boil enough. Taste with Black vinegar, chopped garlic, soy-sauce and sesami oil. It should be wonderful taste for everyone.
This is China-style boiled egg. Boil Egg, crack shell, and then boil in water wigh Chinese tea or soy-sauce. It has tea or soy-sauce color and taste.