https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AChinese_cuisine%2F43%2Fen 2026-09-12T12:24:59Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Chinese_cuisine/43/en&diff=154095&oldid=prev 2025-06-14T11:31:26Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>{{multiple image<br /> | align = center<br /> | direction = horizontal<br /> | width = 200<br /> | image1 = Five spices detailed.jpg<br /> | caption1 = Ingredients of &#039;&#039;[[Five-spice powder|wu xiang fen]]&#039;&#039; (five-spice powder) are Sichuan peppercorn, cloves, cinnamon, fennel seeds, and star anise.<br /> | image2 = Three_Cup_Chicken_in_Clay_Pot.jpg<br /> | caption2 = &#039;&#039;[[Sanbeiji]]&#039;&#039; (three-cup chicken) traditionally is prepared with [[lard]], &#039;&#039;[[jiuniang]]&#039;&#039; (rice wine pudding) and [[soy sauce]].<br /> }}<br /> [[Seasoning]]s such as fresh [[ginger]] root, [[garlic]], [[scallion]], [[cilantro]] and [[sesame]] are widely used in many regional cuisines. [[Sichuan peppercorn]]s, [[star anise]], [[cinnamon]], [[fennel]], [[cloves]] and [[white pepper]]s and [[Polygonum|smart weed]] are also used in different regions.</div>

FuzzyBot