Cu
Cu is the Chinese word for "vinegar"
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Red vinegar | ■■■■ |
Red vinegar also known ashak mi Cho is a type of Chinese vinegard that is made from red rice, barley, . . . Read More | |
White rice vinegar | ■■■■ |
White rice vinegar also known as bok cho, or shaojiu or lesser wine is a type of Chinese vinegar that . . . Read More | |
Hae kun | ■■■ |
Hae kun refers to thin slices of shrimp eaten with a side order of Chinese syrup. This is a Thai fried . . . Read More | |
Legieren | ■■■ |
Legieren: legieren is a German term which means "to thicken" . "To thicken the sauce, most Chinese cooks . . . Read More | |
Kuai tiao phat si iu sai khai | ■■■ |
Kuai tiao phat si iu sai khai is a Thai dish noodles that is fried with Chinese sauce, meat, vegetables . . . Read More | |
Nam khaeng sai nam cha | ■■■ |
Nam khaeng sai nam cha is Thair which means "a glass of crushed ice filled with Chinese tea" . . . Read More | |
Food History - Peach | ■■■ |
The peach, Prunus persica (L.) Batsch, is native to China. From China, peaches were introduced to Persia, . . . Read More | |
Ketjap | ■■■ |
Ketjap refers to Indonesian soy sauce. There are 2 kinds of ketjap, sweet (ketjap manis) or salty (ketjap . . . Read More | |
Yakisoba | ■■■ |
Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger. . . . Read More | |
Fun si | ■■■ |
Fun si is referring to the noodles made from mung beans, have many names. These noodles are known as . . . Read More |