Glossary C
- Cargols (Cargols a la Llauna) : Cargols is Catalan for snails. One popular Catalan dish made of Cargots is called Cargols a la Llauna. It is a specialty of Lleida Province and made from small snails (Cargols) drizzled with olive oil and baked over an open fire. When done, it is served with Alioli or Romesco or both as a dip.
Chao Gan or fried liver refers to one of the food of Beijing which is made with raw material as pig's intestines and some liver with soy sauce, mashed garlic, starch, aniseed, etc. as seasonings. Chao Gan is made by boiling the intestine with seasonings and later the liver is added. When cooked, the juice is sparkling and clear while the intestine is tender and the liver is tasty. Chao Gan is in fact not fried but boiled. But since it got the name in Qing Dynasty (1644-1911), people accepted it according to the custom.
In Beijing, Tianxingju Chaogan Restaurant is the most well-known restaurant for Fried Liver is in Xianyukou Jie, Qianmen, Chongwenmen District.
Cansi or Kansi refers to the Ilonggo’s or Iloilo's version of Bulalo or stew made from boiled bone-in beef shank which come with bone marrow. The beef shank is boiled with spices until the meat around the bone is tender, vegetables are added at the end, usually cabbage or Pechay Baguio.
Cansi is one of the popular foods among the Ilonggos.
In Bacolod City, Cansi is synonymous to Sharyn’s Cansi House. Sharyn’s Cansi is considered as the best-tasting in Bacolod City.
Iloilo is one of the provinces in the Visayas region of the Philippines which is famous for its sweet delicacies and native seafood dishes.