Kung Pao Chicken

spice mixture used in Chinese cuisine

spring garlic originally is from China

hot pepper

spice, crude drug

Balep korkun is a type of bread that is consumed mainly in central Tibet. It is round, flat, and relatively easy to make.The ingredients are tsampa (barley flour), water, and baking powder. It is cooked in a frying …

Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and …

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

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 …

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 …

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

When Yi mein is consumed on birthdays, it is generally referred to as Longevity noodles or Sau mein (壽麵/寿面). The Chinese character for "long" (長壽麵/长寿面) is also added as a prefix to represent "long life". Usually it is …