Chao hong guo
Encyclopedia
Stir fried hawthorn is a traditional dish of Beijing cuisine
, made from Chinese hawthorn fruits.
Another traditional dish of Beijing cuisine
, hawthorn yogurt (Hong Guo Lao, 红果酪), utilizes stir-fried
Chinese hawthorn fruits (炒红果) as its main ingredient by adding it to Nai Lao
.
Beijing cuisine
Beijing cuisine is a cooking style in Beijing, China. It is also known as Mandarin cuisine.-Background:Since Beijing has been the Chinese capital city for centuries, its cuisine has been influenced by culinary traditions from all over China, but the cuisine that has exerted the greatest influence...
, made from Chinese hawthorn fruits.
Another traditional dish of Beijing cuisine
Beijing cuisine
Beijing cuisine is a cooking style in Beijing, China. It is also known as Mandarin cuisine.-Background:Since Beijing has been the Chinese capital city for centuries, its cuisine has been influenced by culinary traditions from all over China, but the cuisine that has exerted the greatest influence...
, hawthorn yogurt (Hong Guo Lao, 红果酪), utilizes stir-fried
Stir frying
Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
Chinese hawthorn fruits (炒红果) as its main ingredient by adding it to Nai Lao
Nai lao
Beijing yogurt is a traditional dish of Beijing cuisine.-Preparation:The traditional culinary method of this dish begins with the preparation of the main ingredient by heating the milk first and then adding sugar to it. Two types of nuts are mixed with raisins, and rice wine made of glutinous rice...
.