Dish

Scallion Pancakes

Cong you bing, 葱油饼

People's Republic of ChinaChinese cuisine

Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). Unlike Western pancakes, it is made from dough instead of batter. Variations exist on the basic method of preparation that incorporate other flavors and fillings. Scallion …

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Dish Chinese cuisine People's Republic of China

Scallion pancakes

Cuisine discovery

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Five-spice powder

People's Republic of China

Five-spice powder

spice mixture used in Chinese cuisine

People's Republic of China

Spring violet garlic

People's Republic of China

Spring violet garlic

spring garlic originally is from China

Facing heaven pepper

People's Republic of China

Facing heaven pepper

Sichuan pepper

People's Republic of China

spice, crude drug

Balep Korkun

People's Republic of China

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 …

People's Republic of China

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

People's Republic of China

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

Zhaliang

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.

Zhajiangmian

People's Republic of China

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 …

Yuxiang Qiezi

People's Republic of China

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 …

Youtiao

People's Republic of China

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