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What else can I help you with?
What did they use for food?
They used chicken for food. Black people used chicken.
Why does steamed chicken from a Chinese restaurant always look pink?
Some seasonings used on food makes the food change color. When you order food from a Chinese restaurant the seasoning makes the chicken appear pink or orange.
What is shanghai sauce?
Shanghai sauce is a sauce served with chicken, vegetables, and other dishes. The sauce is commonly used in Chinese cooking. Shanghai sauce does not have the heat that many Chinese food sauces have.
What are facts about ancient Chinese food?
people was used in Chinese food from the shang dynasty. (dead soldiers)
What is used to eat Chinese food?
CHOPSTICKS
What is the Chinese food dish called kung pao shrimp?
It is a sauce used in Chinese cooking, usually used with chicken. It is very spicy, and is commonly stir fried with peanuts, hot peppers, and bell peppers. It can also be called Szechuan chicken in some restaurants.
What is bakpao in Chinese?
It used be a part of Chinese food name, write is "宫保".
What were rockets were first used for?
for Chinese war
What is a barbecue used for?
Cooking food, mainly meat such as chicken.
Why is Chinese food great?
Chinese food is great because it includes many food groups. The rice is a healthy grain, and most dishes include vegetables. The sauces used in Chinese food are sweet or salty and very flavorful.
What are the main differences between General Tso's chicken and sesame chicken?
The main differences between General Tso's chicken and sesame chicken are the flavor profiles and the sauces used. General Tso's chicken is typically spicier and has a tangy, sweet flavor, while sesame chicken has a sweeter taste with a hint of sesame flavor. Additionally, General Tso's chicken is usually coated in a thicker, darker sauce, while sesame chicken is coated in a lighter, sweeter sauce with sesame seeds sprinkled on top.
What are the main protein foods most commonly used in traditional Chinese cooking?
Pork, chicken and fish.
