Boiling
Dublin Core
Title
Boiling
Subject
boiling
Collection Items
Pork Intestine
The Prok Intestine is also called the fat intestine, which is a common pig visceral by-product. Although it is called the pig large intestine, the pig's small intestine is actually used.
Curry Fish Ball
Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities. They are made with fish paste and boiled in a soupy broth, or deep fried. They are also common in Nordic countries
Sago soup
Sago Soup is a common dessert with sago boiling with milk or coconut juice. Various kinds of fruit are often added by preference. It is usually eaten after cooling, but also can be hot.
Soya Pig's Skin And Turnip
Soya Pig's Skin and Turnip is a popular street food which is cooked by boiling pig skin and turnip together for a long time with various seasonings.
Faux Shark’s Fin Soup
Faux Shark’s Fin Soup is a substitutional version of the expensive banquet shark-fin soup using cellophane noodles, black fungus and chicken or pork shred for a similar effect. Starch is added to make the soup thicker, and soy bean sauce gives it a…
Asparagus Sugar
Asparagus Sugar a handmade traditional art of China. It is also a traditional Chinese sweet similar to floss halva or cotton candy,
Beef Balls
Beef Ball is made of beef that has been finely pulverized. Other ground meat such as pork may be the ingredients of the beef balls
Beef Entrails
Beef Entrail is made from good quality beef. Beef is stewn with its entrails for a couple of hours.
Curry Squid
Curry Squid is a common traditional street food in Hong Kong. It was created based on the popular curry fish ball.
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