#ChineseCuisene10

[lorrieane]

Ebi Chili is a Japanese dish derived from Shanghai-style Szechuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan. According to the Iron Chef TV series, prawns in chili sauce was invented by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi.

Mapo doufu or mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban 豆瓣 and douchi 豆豉, along with minced meat, usually pork or beef.

Palbochae is a typical Chinese dish that is made by frying various vegetables and seafood in oil. Palbochae is a combination of eight ingredients called babao and chai, which means “vegetables, dishes, side dishes”. Palbochae contains seafood such as sea cucumbers, shrimp, squid, and vegetables such as bamboo shoots.

Egg foo young is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.

Kakuni is a Japanese braised pork dish which literally means “square simmered”. Kakuni is a popular regional product of Kyushu, particularly Nagasaki. The origin of this dish is most likely Chinese, making it a form of Japanese Chinese cuisine, and it is similar to Dongpo pork, though not as heavy in sauce.

Twice-cooked pork or double-cooked pork is a Sichuan-style Chinese dish. The dish’s ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste.

Tangsuyuk is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef.

Babi panggang refers to a variety of recipes for Indonesian grilled pork recipes, ‘babi’ meaning pig or pork, and 'panggang’ meaning grilled or roasted in the Malay and Indonesian languages.

Pork Shogayaki is a dish in Japanese cuisine. Shōga means ginger, and yaki means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term “shogayaki” generally refers only to pork in Japan. It is the second most popular Japanese pork dish after tonkatsu.

Shumai is a type of traditional Chinese dumpling, originating from Beijing. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of Shaomai also appears in Japan.