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    May 19, 2021 7:47 AM +0430

    Over the bridge rice noodles is a rice noodle soup, a specialty of Yunnan cuisine. When broken into segments, the soup consists of chicken soup, rice noodles, sliced meat, and vegetables, as well as some additional ingredients used for garnishing and seasoning.To get more news about special dishes of china, you can visit shine news official website.

    The dish originated from Mengzi County over 100 years ago. What's peculiar about this soup is the way in which it is prepared; a bowl of hot soup, a bowl of rice noodles, and a platter with sliced ingredients are brought to the table where the dish is assembled and cooked. Nuomici is a ball-shaped pastry made with glutinous rice flour. Most commonly, it is rolled in desiccated coconut. Its interior is often filled with ingredients such as sugar, peanuts, azuki bean paste, and black sesame seed paste.

    The dessert is quite popular in China (especially in the Guangdong province) and Hong Kong. Nuomici is very similar to the Japanese mochi, but the dough in nuomici is steamed instead of boiled, resulting in a texture that is much softer than mochi's. This sweet treat can be found in numerous bakeries throughout Hong Kong, due to it being one of the most popular pastry varieties. The inspiration for this omelet-like dish is believed to have come from fu yung egg slices, an elaborate recipe found in traditional Shanghai cuisine. Literally meaning lotus egg, this Chinese dish consists of lightly beaten eggs with either chopped ham, chicken, crispy-chewy bits of char siu pork, beef, shrimp, or even lobster, and an assortment of vegetables such as bean sprouts, bamboo shoots, sliced cabbage, carrots, spring onions, celery, mushrooms, and water chestnuts. By the 1950s, egg foo young became standard Chinese takeout fare and it was prepared as a stuffed, deep-fried pancake. Today, egg foo young is normally pan-fried and served in a plethora of ways, the most typical of which is smothering this flavorful omelet in thick brown gravy.

    Snow fungus soup is a Chinese delicacy incorporating snow fungus, an edible fungus that grows on trees and has been used since ancient times as a remedy. It is believed that snow fungus can nourish the lungs, and it is especially beneficial for women. Cooking snow fungus soup is a time-consuming process since it needs to be soaked for at least 4 hours before being cooked with sugar, and ideally, red dates, lotus seeds, gingko nuts, and wolfberries. The soup is served as a dessert and is often prepared for Chinese New Year and other festive occasions. Popiah is a traditional Chinese roll, wrapped and filled with a variety of ingredients. Often compared to the more famous spring rolls, the main difference is that popiah is never deep-fried. The crepe-like wrappers for popiah are delicate and light, but easily foldable to hold all the ingredients together.

    The fillings are extremely versatile, but usually have four essential components: the main fillings, garnishes, spices, and sauces. The main fillings vary from meat and seafood to vegetables, while thinly sliced condiments most commonly include cucumbers, Chinese sausages, or eggs. A variety of dan hua tang (lit. egg flower soup), the nourishing tomato and egg soup is a classic Chinese comfort dish. It is made with coarsely chopped tomatoes and green onions simmered in a flavorful pork broth, while eggs are stirred into it towards the end of cooking. Tomato and egg soup is often flavored with Chinese pickled mustard greens called zha cai or fish sauce, both of which add saltiness and a good deal of tang to each spoonful. This light, refreshing soup is typically served after a meal, especially a heavy, greasy one, and it tastes just as good hot or cold.