American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
Chinese Islamic cuisine consists of variations of regionally popular foods that are typical of Han Chinese cuisine,in particular to make them halal. Dishes borrow ingredients from Middle Eastern,Turkic and South Asian cuisines,notably mutton and spices. Much like other northern Chinese cuisines,Chinese Islamic cuisine uses wheat noodles as the staple,rather than rice. Chinese Islamic dishes include clear-broth beef noodle soup and chuanr.
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods,the broader cuisines that these methods produce,and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
Satay,or sate in Indonesian spelling,is a Southeast Asian form of kebab made from seasoned,skewered and barbecued meat,served with a sauce.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf,then baked or smoked. The final shape is either hand-formed on a baking tray,or pan-formed by cooking it in a loaf pan. It is usually made with ground beef,although ground lamb,pork,veal,venison,poultry,and seafood are also used,sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Kebab,kabob,kebap,or kabab is roasted meat that originates from the Middle East and has been popularised by Iranian,Arabic and Turkish cuisine. Many variants of the category are popular around the world,including the skewered shish kebab and the doner kebab with bread.
Beef noodle soup is a noodle soup made of stewed or braised beef,beef broth,vegetables and noodles. It exists in various forms throughout East and Southeast Asia.
Barbecue varies by the type of meat,sauce,rub,or other flavorings used,the point in barbecuing at which they are added,the role smoke plays,the equipment and fuel used,cooking temperature,and cooking time.
Many regional cuisines feature a mixed grill,a dish consisting of an assortment of grilled meats.
Mongolian barbecue is a stir-fried dish that was developed in Taiwan during the 1950s. Despite its name,the dish is not Mongolian and is only loosely related to barbecue.
Khorkhog is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water,and is often also heated from the outside.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued,grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub,barbecue sauce,or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Shaokao,also romanized as shao kao,is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. In China,it is predominantly found on busy Chinese streets and night markets as a street food sold in food stalls and is a type of xiaochi. In China and elsewhere,such as in the United States,diners sometimes also order beer as an accompaniment.
Hot pot or hotpot,also known as steamboat,is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering,and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent,who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
Taiwanese beef noodle soup is a beef noodle soup dish that originated in Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" in Taiwan,although this usage can create confusion as Sichuan has its own versions of beef noodle soups. which may be sold at Sichuanese restaurants under the same name. The beef is often stewed with the broth and simmered,sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow;some vendors can cook the beef stock for over 24 hours. In Taiwan,beef noodle vendors may also have optional,often cold side dishes,such as braised dried tofu,seaweed or pork intestine. Beef noodles are often served with suan cai on top,green onion and sometimes other vegetables in the soup as well.
