A delicacy popular in Japan, consisting of the fish served raw as sushi or perhaps fried. It may, if improperly prepared, contain considerably deadly levels of neurotoxins.
A spiced fruit-based condiment with a sweet-and-sour flavour and a translucent orange appearance, served with duck and other dishes at Chinese-American restaurants.
Alternative form of kimchi [A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.]
Alternative spelling of mapo doufu [A Chinese dish from Sichuan province consisting of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.]
An Americanized version of a certain Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables such as snow peas, bamboo shoots, water chestnuts and Chinese cabbage.
Alternative form of moo shu [A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.]
Alternative form of poke salad (“food made from diced raw fish”) [A food made from diced raw fish, seasoning, diced fruit and vegetables, and sometimes rice.]
A mock-Polynesian hors d'oeuvre, usually made from water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
A dish composed of a large fried patty made of ground chicken, Chinese sausage, pork fat and swallow's nest, wrapped in crispy chicken skin, served on a bed of shredded lettuce, and covered in chicken gravy (preferentially spelled "war siu gai" or "war sui gai").
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