cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Far away looking for food paper end words summer
When you think of Yunnan snacks, what comes to mind first? I'm afraid it's cross bridge rice noodles. But for people living in Yunnan, small pot rice noodles are more homely. It is the height of summer, and the cool rice noodles have become the leading role. There are a variety of methods such as cool rice noodles with eels. Assorted cold noodles, boiled water very hot good rice noodle of cold water, drain the water, into the bowl, put the cooked chicken shreds, crisp Fried pork belly, pot stewed chicken eggs, jellyfish shredded Chinese silk, shredded Chinese red, white, leek, black fungus, mint, coriander, add Fried peanut kernels, Fried sesame seeds, salt, soy sauce, sweet soy sauce, chili oil, chili oil, green onion ginger, mix a mix, Sour, spicy, numbing, sweet, fragrant, taste good. Among them, sweet soy sauce is the unique secret of cold rice noodles, WHICH I have never seen in other places. Kunming people buy sweet soy sauce, most of the first choice of Tuodong brand. Although tuodong is now only the name of a road in Kunming, but in the Tang Dynasty, Dali was the capital of Nanzhao, and tuodong City was set up in the present Kunming. The word "tuodong" has a long history. When I was in primary school, the school organized an outing, and the lunch was made by people on the spot. I ate the cold rice noodles, which left a large psychological shadow. It was many years later that I dared to face the challenge and temptation of cold rice noodles again.
By Mishal Acosta3 years ago in Feast
Take you to understand the most beautiful scenery and food in Hunan
We set out from Changsha, through Xiangtan, zhuzhou to see all. I got to know the unique scenery and tasted the special food there. Today we go north, together to see more than one thousand years ago, Meng Haoran's poem "steam cloud dream ze, wave shaking Yueyang City" yueyang, and in the west, the mysterious Xiangxi and the mountains and mountains of zhangjiajie.
By Findley Lee3 years ago in Feast
Gourmet scenery/Three days in Suzhou
"Up there is heaven, down there are Suzhou and Hangzhou"! Because of this sentence, Suzhou and Hangzhou have become places that many people want to visit at least once. The unique jiangnan scenery and local cuisine also keep tourists coming to these two cities!
By Galvao Vinson3 years ago in Feast
Food scenery/To Guangdong, enjoy the delicious and happy Cantonese cuisine
Song dynasty there was a man called weeks without, his native place is always fine in zhejiang province (now the city of wenzhou), exceeded otherregions jinshi, done to the area in west of the rulers of the city, he wrote a book in lingnan's experiences, called the ridge outside generation ", can be seen in the book, at that time, guangdong people eat, in river hill sea, air, walking on the ground, the water, cave, There's nothing cantonese don't eat.
By Lanie Patton3 years ago in Feast
Foods of Russia
In the medieval period most Russian beverages turned national: mead, khmel, kvass, cider. Beer appeared in 1284. In 1440-1470s Russia discovered vodka made from rye grain. Until the 17th century milk and meat were not popular. Meat boiled in shchi (cabbage soup) or for kasha was not even roasted until the 16th century.
By Nares Lapoiya3 years ago in Feast
Some Delightful Cakes for Birthday Celebrations
If you're looking for some delicious birthday cakes, here are some ideas: Bomb Cakes, Butterscotch Cakes, Pinata Cakes, and more. If you're in Lucknow, we can deliver these delicious birthday cakes right to your doorstep. If you can't find these in the shops, don't worry. It's easy to make homemade cakes that will surely please your guests.
By Piyush Cakesportal4 years ago in Feast
Skirt Steak
Skirt Steak: From Gray Puck of Sadness to Juicy Strip of Yes, Please. by Kristin L. Wolfe When I first moved to New York from San Francisco in 1999, I was in an amateur flamenco troupe, fully adorned with castanets, doing Palmas, whipping the ruffled black skirt, and, well...there was the stomping. I’m telling you; I’ve got rhythm. The one, two, one, two, smooth side-to-side of merengue is my favorite, but I must apologize, these hips lie. Look closely, I’m a third-generation part Ukrainian part Italian born in Philadelphia. Zoom in even closer, and I just need a rolling pin and a scowl, and I’d echo the square babushkas in kitchens from a hundred years ago. Don’t get me wrong, I am proud of these roots, and have even gotten a lot of mouth-watering food out of it, but not steak. My Eastern European roots did not give me steak. Even the splash of Italian that zips in and out of the Lerario’s on my mom’s side, did not give me steak.
By Kristin L. Wolfe4 years ago in Feast
