{{otheruses4|Chinese five-spice mixture|Bengali five-spice mixture|Panch phoron}}
{{Chinese|pic=Five spice powder.jpg
2 KB (354 words) - 07:38, 15 October 2007
...d extensively in [[traditional Chinese medicine]] and in [[Chinese cuisine|Chinese desserts]]. The seeds are most commonly sold in the shelled and dried form.
...more toxic chemicals[http://life.people.com.cn/BIG5/1089/3124764.html](in Chinese).
4 KB (633 words) - 12:59, 17 July 2007
...wiktionary:草|草]][[wiktionary:果|果]]; pinyin: cǎoguǒ) are larger and used in Chinese cuisine, particularly the cuisine of [[Sichuan]].
[[Category:Chinese ingredients]]
3 KB (421 words) - 05:02, 26 September 2007
Kombu is used extensively in [[Japanese cuisine]]s as one of the three main ingredients needed to make [[dashi]], a soup stock. Kombu is usually sold dried or in
It is also important in [[Chinese cuisine]] and [[Korean cuisine]].
3 KB (514 words) - 17:07, 16 October 2007
...aditional [[five-spice powder]] of Chinese cooking. It is also one of the ingredients used to make the broth for the [[Vietnamese cuisine|Vietnamese]] noodle sou
[[Category:Chinese ingredients]]
4 KB (595 words) - 05:39, 29 October 2007
...d '''stem lettuce''', '''celery lettuce''', '''asparagus lettuce''', or '''Chinese lettuce''', is a cultivar of [[lettuce]] grown primarily for its thick [[pl
...y prepared by slicing and then [[stir frying]] with more strongly flavored ingredients.
1 KB (175 words) - 04:39, 2 July 2007
{{Chinese|pic=Poivre du Sichuan 001.jpg|picsize=180px|t=[[wiktionary:花|花]][[wikti
...anese language|Japanese]], it is {{lang|Ja|山椒}} ''sanshō'', using the same Chinese characters as ''shanjiao''. In [[Tibetan language|Tibetan]], it is known as
10 KB (1,444 words) - 05:02, 29 October 2007
{{Chinese|pic=Poivre du Sichuan 001.jpg|picsize=180px|t=[[wiktionary:花|花]][[wikti
...anese language|Japanese]], it is {{lang|Ja|山椒}} ''sanshō'', using the same Chinese characters as ''shanjiao''. In [[Tibetan language|Tibetan]], it is known as
10 KB (1,444 words) - 07:49, 9 November 2007
...re generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a ''[[tong sui]]'', or sweet sou
7 KB (1,065 words) - 04:49, 19 July 2007
...used as an ingredient in traditional systems of medicine in [[traditional Chinese medicine|China]], [[Ayurveda|India]], Korea, Japan, and Vietnam.
...ecies, varieties and cultivars, ''Amomum villosum'' is used in traditional Chinese medicine to treat stomach-aches, [[constipation]], [[dysentery]], and other
4 KB (636 words) - 14:21, 29 July 2007
...own under other names, including '''daikon radish''', '''Japanese''' or '''Chinese radish''', '''winter radish''', '''mooli''' or '''moo''' (Korean), '''lobak
...cooked either by [[frying]] or steaming, is traditionally served at the [[Chinese New Year]]. Daikon is often cooked with meat and [[shiitake]] mushrooms in
6 KB (875 words) - 17:04, 14 October 2007
...ame ''niupangzi'' ({{zh-cp|c=牛蒡子|p=niúpángzi}}; Some dictionaries list the Chinese as just 牛蒡 niúbàng.)
[[Category:Japanese ingredients]]
4 KB (649 words) - 17:40, 14 October 2007
...etable like [[cucumber]]. These dishes are typically dressed with Japanese ingredients including [[soya sauce]] and [[vinegar]]/[[rice vinegar]].
*In [[China]], it is called ''qundaicai''. Chinese production is concentrated around [[Dalian]].
4 KB (638 words) - 17:30, 16 October 2007
...iland and best known for its [[fruit]], the '''luo han guo''' (traditional Chinese: 羅漢果/simplified {{zh-cpl|c=[[wiktionary:罗|罗]][[wiktionary:汉|汉
...orie|kcal]]/g (9.6 [[joule|kJ]]/g). It has also been used in [[traditional Chinese medicine]].<ref>Ling Yeouruenn, A New Compendium of Materia Medica, 1995 Sc
15 KB (2,364 words) - 17:44, 18 October 2007
...nese Liquorice]] (''G. uralensis'') is cultivated for use in [[traditional Chinese medicine]].
[[Chinese cuisine]] uses liquorice as a culinary [[spice]] for savoury foods. It is o
11 KB (1,562 words) - 14:45, 22 October 2007
...y used in southern Chinese cuisine as either a stir-fry or in a soup. The Chinese name for calabash is '''hulu''' ({{zh-stp|s=葫芦|t=葫蘆|p=húlu}}) or '
...a]], the seeds of the Calabash [[gourd]] are toasted and ground with other ingredients (including rice, cinnamon, and allspice) to make the drink [[horchata]]. C
7 KB (1,036 words) - 21:54, 14 March 2010
...s of similar quality, such as the cush-cush of the Island of Trinidad. The Chinese yam or cinnamon vine, D. Batatas, is of excellent flavor, but on account of
''[[Dioscorea opposita]]'', "Chinese yam", is native to China. The Chinese yam plant is somewhat smaller than the African, with the vines about 3 mete
9 KB (1,530 words) - 23:15, 4 December 2009
...an]], the kernel is one of the major ingredients in one type of the famous Chinese festive desserts known as the "[[moon cake]]".
8 KB (1,155 words) - 02:20, 26 September 2007
*"姜黄" (''jiang huang'') in [[Chinese language|Chinese]].
[[Category:Indian ingredients]]
12 KB (1,708 words) - 05:41, 25 September 2007
...be called ''kabab chini'', that is, "Chinese cubeb," possibly because the Chinese had a hand in its trade, but more likely because it was an important item i
In [[traditional Chinese medicine]] cubeb is used for its alleged warming property. In [[Traditional
25 KB (3,723 words) - 03:49, 13 September 2007