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Tuesday, 8 April 2014

Chinese Food Menu Chinese Dragon Tattoo Head Dance Symbol Drawing Pictures Parade Costume Mask Images

Chinese Food Menu Biography

Source(google.com.pk)

Egg Rolls

Very popular in the west although not eaten in China, egg rolls are a larger, bulkier version of Spring rolls. They are normally filled with barbecued pork or shrimp - vegetables can include cabbage, celery, suey choy, and/or bean sprouts.

Spring Rolls

A lighter, more delicate version of egg rolls, made with a flour and water wrapper (no egg). Like egg rolls, spring rolls are deep-fried.

Deep Fried Wontons

Wonton wrappers filled with ground pork and a variety of vegetables and seasonings before deep-frying.

Crab Rangoon

A variation on deep-fried wontons that has become very popular in some parts of the United States, although it is not an authentic Chinese appetizer. The wontons are stuffed with crab, cream cheese and scallions before deep-frying.

Spring salad with wood ear is a fusion salad that I created from the popular Chinese wood ear appetizer. Wood ear (Mu’er, 木耳), also calls black fungus, is close to mushroom but with a crunchy texture. Chinese restaurants like to use it as main ingredient to create basic and simple salad, with green onion, cilantro, soy sauce and mustard.

At home, besides using wood ear, I always add more vegetables into the salad, like cucumber, peppers or celery, to make the dish healthier, nutrition balanced and colorful. I found bell peppers especially go very well with wood ear. It adds crispy and juicy texture, sweet flavor and nice colors to the dish. For salad dressing, I used plenty of soy sauce, dark rice vinegar and some sugar to create a sweet sour fruity flavor. The smashed almond flakes add nuttiness to the dish along with sesame oil, to create a savory taste for your palate.

Nothing is better than a fresh recipe for the start of a week! Today, I will introduce simple and delicious broccoli bacon stir-fry. The crispy broccoli is infused with plenty of garlicky and smoky flavor, made it a healthy and rich dish for a busy week day dinner.

The secret of cooking perfect stir-fried broccoli is, slightly boil them in a big pot of water with several drops of oil and pinch of salt. In this way, broccoli will have a bright green color, easy to cook through in stir-fry and have a soft yet crispy texture. Before stir-fry, don’t worry about the broccoli is still with water on it from the boiling. Actually, the water will help with the stir-fry process, that it will evaporate very fast when touching the skillet, and give broccoli florets a quick steam to let them cook through immediately. The bacon adds nice flavor to this dish, but it’s not a necessary. For a vegetarian dish, simply skip the bacon and the rest part will taste just as good.

This recipe for Kung Pao Chicken gets most of its heat from chili bean sauce (no work chopping fresh red chili peppers or worries about chili pepper burns!). Chili bean sauce is available at Chinese and Asian markets. Want to serve the dish with something alcoholic? Our About.com Guide to Cocktails has provided several recommendations for pairing Kung Pao Chicken with alcoholic beverages, including beer, wine and cocktails.

XO Sauce This recipe is from Asian Pickles: China: Recipes for Chinese Sweet, Sour, Salty, Cured, and Fermented Pickles and Condiments