Xi gua lao — Xi gua lao. Xi gua lao (chino: 西瓜酪, literalmente «gelatina de sandía») es un plato tradicional de la gastronomía de Pekín. Suele prepararse usando sandía, cereza, agar agar, azúcar y vainilla en polvo. Se mezcla agua con el agar agar, la… … Wikipedia Español
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
