Steamed Dim Sims Deep-Fried Baked 蒸点 煎炸 烘焗 XL XL XXL XXL XL XL XXL XL XL XXL L XXL XL L XXL L XXL XXL L M XL XL XXL XXL L XXL XXL XXL XXL XXL XL XL XXL XL XL XL XXL XL XL XXL X L L L Steamed Dim Sims Deep-Fried / Baked /烘...
: Shrimp dumplings, steamed pork dumplings, fruit powder, dry Pan Tong water chestnut cake, honeycomb and taro and chicken pie, Sticky Rice in Lotus leaf, home salt water point 翻译结果4复制译文编辑译文朗读译文返回顶部 dried shrimp dumplings, steamed dumplings, and fruit, and diazepam Tong chest...
Steamed Taro Sticky Rice in Lotus Leaf on wooden floor,站酷海洛,一站式正版视觉内容平台,站酷旗下品牌.授权内容包含正版商业图片、艺术插画、矢量、视频、音乐素材、字体等,已先后为阿里巴巴、京东、亚马逊、小米、联想、奥美、盛世长城、百度、360、招商银行、工商银
Steamed Lotus Root Stuffed with Sweet Sticky Rice 桂花糯米藕 to be steamed 愤怒的 EXAMPLE: The boss is steamed because two of our best employees quit this morning in order to lotus (lotos) 莲饰 lotus column 莲饰柱 Lotus Seed 莲子 lotus americanus phr. 美洲百脉根 相似...
aSticky rice production method in which rice into the chicken, barbecued pork, salted egg yolk, mushrooms and other fillings. Then steamed with lotus leaf steamed into the real package. Apart when the fragrant lotus leaf, delicious fragrance, delicious rice lubrication, completely penetrate into the...
1) Steamed Chicken Stuffed with Glutinous Rice 锦绣糯米鸡2) Stewed Chicken Stuffed with Rice 糯米全鸡3) Sticky rice in lotus leaf 糯米鸡4) crisp chicken stuffed with glutinous rice 脆皮糯米鸡5) samite [英]['sæmait] [美]['sæmaɪt] 锦绣 例句>> 6) waxy rice 糯米 1. ...
Fish dumpling series Steamed buns series Dim Sum series Rice product series Export series Product Rice product series 400g Red Rice Ball with Meat More 400g Rice Ball with Seafood More 600g Sticky Rice in Lotus Leaf More 400g Traditional Sticky Rice in Lotus Leaf More 200...
Lo Mai Kai (steamed gultinous rice/sticky rice with chicken) is one of the popular item that you can find in the Chinese dim sum restaurants. There are 2 types of steamed Lo Mai Kai, one is wrapped with lotus leaf called Hor Yip Fan 荷叶饭 (lotus leaf rice)......
“Xoi”; or “glutinous rice”, “sweet rice”, “sticky rice” in English; can be found in many Asian dishes, especially in the South East Asia areas. To cook “xoi”, Vietnamese often soak the glutinous rice for around four hours until the grains have absorbed enough water. Then,...
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