Mongolian food is typically characterized by its emphasis on meat, particularly lamb and beef, often cooked simply and served with dairy products, reflecting the nomadic lifestyle of the Mongolian people. In contrast, Chinese cuisine is diverse and varies by region, featuring a wide range of ingredients and cooking techniques, including stir-frying, steaming, and braising. Chinese dishes often incorporate a balance of flavors and textures, utilizing sauces and spices, while Mongolian dishes tend to be more straightforward and hearty. Overall, the cooking styles, ingredients, and cultural influences distinguish the two cuisines significantly.
brown ppl eat chinese food
American Chinese food are usually not real Chinese food. American Chinese foods are changed to attract American customers. Sometimes, the meat is not real. Chinese foods also is less sweet. For example, American Chinese orange chicken are usually really sweet. Chinese people enjoy more salty foods and don't enjoy much sweets.
The difference is people in america just take chicken and fry it with sauces. In china they grow their own plants for spices and sell them at local markets along with fresh meats and things they make and grow
The Chinese pyramid is much the same to the western Pyramid but there are differences. For one the Chinese pyramid is missing Herbs, Minerals and Food Supplements, and there pyramid includes Industrial Chemicals and other "Mystery Proteins".We need to see both the western and Chinese food pyramids (diagrams) to make a comparison.*******************************or their is the more obvious answer, the Chinese one is full of Chinese food and the western on got western food on it....we need to see both the western and Chinese food pyramids (diagrams) to make a comparison
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what is the difference between undigested food and metabolic waste
what is the difference between kerala and ladakh in thier food habits
The national food of Beijing is " Peking Duck " or also " Peking Roast Duck "
wood
Mongolian beef is a popular Chinese-American dish featuring tender beef stir-fried with green onions in a savory, slightly sweet sauce made from soy sauce, brown sugar, and ginger. Despite its name, the dish does not originate from Mongolia; it is more closely associated with American Chinese cuisine. Typically served over rice, it highlights a balance of flavors and textures, making it a favorite among many diners.
My food stays on my plate.
What's the difference between food preservatives and processed food.