Either way, most agree it was originally a Chinese word from the Cantonese dialect. Once adopted in the West, various Chinese words for the sauce were altered to fit the English language. Often nicknamed "High East India Sauce," the first mention of the condiment spelled "catsup" appears in...
Its leaves are upright—not rounded–on stalks similar to Swiss chard. Bok choy or pak choi, the Cantonese variation of the name, is also called Chinese cabbage, baak choi, pak tsoi, petsay, Chinese white cabbage, Chinese mustard cabbage, Chinese chard, white celery mustard, and taisai. ...
This Cantonese condiment has a thick consistency and is made from fermented soybean, garlic,five-spice, chillies, sugar, rice wine vinegar and sesame oil. Hoisin is used as a condiment or glaze and instantly adds umami to veggies in thisSticky Asian Rice Bowl with Sweet & Spicy Hoisin Sauce....
Tea Name: How to make a cooling herbal steamed snow pear for sore throats! Traditional Chinese Name: 雪梨清熱茶 (xuě lí qīng rè chá). The literal translation for this is "snow pear clear heat tea". It's a generic name for most heat clearing teas with snow pears in it, and...