Xi gua lao

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• Xi gua lao — (; watermelon jelly) is a traditional dish of Beijing cuisine.The traditional culinary method of this dish begins with the preparation of the main ingredients: 1.5 kg of watermelon, 50 grams of cherries, 25 grams of agar, 75 grams of sugar and… …   Wikipedia

• Nai lao — Chinese 奶酪 Transcriptions Mandarin Hanyu Pinyin …   Wikipedia

• Ba Gua — Bāguà Un Bagua …   Wikipédia en Français

• Beijing cuisine — This article is part of the series …   Wikipedia

• Chao hong guo — Stir fried hawthorn (Chinese: 炒红果; pinyin: Chǎo hóngguǒ; literally stir fried red fruit ) is a traditional dish of Beijing cuisine, made from Chinese hawthorn fruits. Another traditional dish of Beijing cuisine, hawthorn yogurt (Hong Guo Lao,… …   Wikipedia

• Peking Duck — For the breed of duck, see Pekin duck. Peking Duck Peking Duck sliced and prepared Traditional Chinese 北京烤鴨 …   Wikipedia

• Hot pot — This article is about varieties of stew. For other uses, see Hot pot (disambiguation). Hot pot Raw meats ready to be cooked Chinese name Traditional Chinese …   Wikipedia

• Chatang — for the village in Tibet see Chatang, Tibet Chatang (茶汤; pinyin: chátāng; literally tea soup ) or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made… …   Wikipedia

• Mi zhi hu lu — Pork fat with flour wrapping glazed in honey (Chinese: 蜜汁葫芦; literally Honey Juice Calabash ) is a traditional dish of Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredients by mixing the …   Wikipedia

• Mi san dao — (蜜三刀; literally three cuts of honey ) is a fried cake glazed in malt sugar and is a traditional dish of Beijing cuisine. Preparation The basic ingredients to this dish are flour, baking soda, and vegetable oil. About 25% of the flour would be… …   Wikipedia