1.
Taiwanese cuisine
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In addition to the following representative dishes from the people of Hoklo ethnicity, there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines such as beef noodle soup. A notable Japanese influence also exists due to the period when Taiwan was under Japanese rule, pork, seafood, chicken, rice, and soy are very common ingredients. Beef is far less common, and some Taiwanese still refrain from eating it, however, due to influences from the influx of out of province Chinese in the early 1900s, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan. Taiwans cuisine has also influenced by its geographic location. Living on an island, the Taiwanese had to look aside from the farmlands for sources of protein. As a result, seafood figures prominently in their cuisine and this seafood encompasses many different things, from large fish such as tuna and grouper, to sardines and even smaller fish such as anchovies. Crustaceans, squid, and cuttlefish are also eaten, because of the islands sub-tropical location, Taiwan has an abundant supply of various fruit, such as papayas, starfruit, melons, and citrus fruit. A wide variety of fruits, imported and native, are also enjoyed in Taiwan. Other agricultural products in general are rice, corn, tea, pork, poultry, beef, fish, fresh ingredients in Taiwan are readily available from markets. In many of their dishes, the Taiwanese have shown their creativity in their selection of spices, an important part of Taiwanese cuisine are xiaochi, substantial snacks along the lines of Spanish tapas or Levantine meze. The Taiwanese xiaochi has gained much reputation internationally, many travelers go to Taiwan just for xiǎochī. The most common place to enjoy xiǎochī in Taiwan is in a night market, each night market also has its own famous xiǎochī. Moreover, the Taiwanese xiǎochī has been improving to a higher level, nowadays, Taiwanese xiǎochī not only served in night markets but some luxury and high-end restaurants. The prices usually jump 100% or even higher in the restaurants, also, the Taiwanese government supports the Taiwanese xiǎochī and has held national xiǎochī events in Taiwan regularly. Vegetarian restaurants are commonplace with a variety of dishes, mainly due to the influence of Buddhism. These vegetarian restaurants vary in style from all-you-can-eat to pay-by-the-weight and of course the regular order-from-a-menu, there is a type of outdoor barbecue called khòng-iô. To barbecue in this manner, one first builds a hollow pyramid up with dirt clods, next, charcoal or wood is burnt inside until the temperature inside the pyramid is very high. The ingredients to be cooked, such as taro, yam, or chicken, are placed in cans, finally, the pyramid is toppled over the food until cooked
2.
Traditional Chinese characters
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Traditional Chinese characters are Chinese characters in any character set that does not contain newly created characters or character substitutions performed after 1946. They are most commonly the characters in the character sets of Taiwan, of Hong Kong. Currently, a number of overseas Chinese online newspapers allow users to switch between both sets. In contrast, simplified Chinese characters are used in mainland China, Singapore, the debate on traditional and simplified Chinese characters has been a long-running issue among Chinese communities. Although simplified characters are taught and endorsed by the government of Mainland China, Traditional characters are used informally in regions in China primarily in handwriting and also used for inscriptions and religious text. They are often retained in logos or graphics to evoke yesteryear, nonetheless, the vast majority of media and communications in China is dominated by simplified characters. Taiwan has never adopted Simplified Chinese characters since it is ruled by the Republic of China, the use of simplified characters in official documents is even prohibited by the government in Taiwan. Simplified characters are not well understood in general, although some stroke simplifications that have incorporated into Simplified Chinese are in common use in handwriting. For example, while the name of Taiwan is written as 臺灣, similarly, in Hong Kong and Macau, Traditional Chinese has been the legal written form since colonial times. In recent years, because of the influx of mainland Chinese tourists, today, even government websites use simplified Chinese, as they answer to the Beijing government. This has led to concerns by residents to protect their local heritage. In Southeast Asia, the Chinese Filipino community continues to be one of the most conservative regarding simplification, while major public universities are teaching simplified characters, many well-established Chinese schools still use traditional characters. Publications like the Chinese Commercial News, World News, and United Daily News still use traditional characters, on the other hand, the Philippine Chinese Daily uses simplified. Aside from local newspapers, magazines from Hong Kong, such as the Yazhou Zhoukan, are found in some bookstores. In case of film or television subtitles on DVD, the Chinese dub that is used in Philippines is the same as the one used in Taiwan and this is because the DVDs belongs to DVD Region Code 3. Hence, most of the subtitles are in Traditional Characters, overseas Chinese in the United States have long used traditional characters. A major influx of Chinese immigrants to the United States occurred during the half of the 19th century. Therefore, the majority of Chinese language signage in the United States, including street signs, Traditional Chinese characters are called several different names within the Chinese-speaking world
3.
Snack food
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A snack is a portion of food, smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged foods and other processed foods. Traditionally, snacks are prepared from ingredients commonly available in the home, often cold cuts, fruits, leftovers, nuts, sandwiches, and the like are used as snacks. The Dagwood sandwich was originally the result of a cartoon characters desire for large snacks. With the spread of convenience stores, packaged snack foods became a significant business, snack foods are typically designed to be portable, quick, and satisfying. Processed snack foods, as one form of food, are designed to be less perishable, more durable. They often contain amounts of sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts. Beverages, such as coffee, are not generally considered snacks though they may be consumed along with or in lieu of snack foods, a snack eaten shortly before going to bed or during the night may be called a night snack. In the United States, the first snack food was the peanut, peanuts first arrived from South America via slave ships, and became incorporated into African-inspired cooking on southern plantations. After the Civil War, the taste for peanuts spread north, along with popcorn, snacks bore the stigma of being sold by unhygienic street vendors. The middle-class etiquette of the Victorian era categorized any food that did not require proper usage of utensils as lower-class, pretzels were introduced to North America by the Dutch via New Amsterdam in the 17th century. In the 1860s, the snack was still associated with immigrants, unhygienic street vendors, due to loss of business during the Prohibition era, pretzels underwent rebranding to make them more appealing to the public. Packaging revolutionized snack foods, allowing sellers to reduce contamination risk while making it easy to advertise brands with a logo, pretzels boomed in popularity, bringing many other types of snack foods with it. By the 1950s, snacking had become a pastime, becoming an internationally recognized emblem of middle American life. Healthy snacks include those that have significant vitamins, are low in saturated fat and added sugars, a 2010 study showed that children in the United States snacked on average six times per day, approximately twice as often as American children in the 1970s. This represents consumption of roughly 570 calories more per day than U. S. children consumed in the 1970s, America, just one long snack bar. Wikibooks Cookbook – A collection of recipes from around the world
4.
Steamed bread
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Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking. Steamed bread is produced and consumed all around the world, in Chinese cuisine, mantou is a staple food of northern China, where up to 70% of flour production in the region is used to make it. But now there are variations about mantou in China for example wholemeal mantou, milk mantou. Wotou is another steamed bread found in northern China, in South African cuisine, a number of groups produce steamed bread, such as the Zulu ujeqe which can be eaten alone or with tomato soup. In the cuisine of the United States, one example of steamed bread is Boston brown bread, list of steamed foods Pumpernickel, the dark German bread made from rye and cooked in a low-heat, steam-filled oven Food portal
5.
Red cooking
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Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food. Red cooking is popular throughout most of northern, eastern, the name is derived from the dark red-brown colour of the cooked items and its sauce. Soy sauce, fermented bean paste, red fermented tofu or caramelised sugar is used to give an appetising reddish brown hue. Food coloring is added for a more intense red. Both lu and hongshao are forms of stewing or braising and are characterised by the use of soy sauce, Chinese rice wine, whole spices or five-spice powder are crucial elements in these dishes but are used in moderation so that their flavours do not overwhelm the main ingredients. Red-cooked stews may be heavy in meat content or contain a variety of meats, vegetables, such dishes may be served hot or cold, and the sauce or stock is often re-used as master stock. Jiangsu cuisine Fujian cuisine Zhejiang cuisine Shanghai cuisine Hunan cuisine Char siu Kho Ah-so sauce List of cooking techniques Article describing red cooking
6.
Pork belly
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Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is popular in East Asian, European and North American cuisine and this cut of meat is enormously popular in Chinese, Korean and Philippine cuisine. In Chinese cuisine, pork belly is usually diced, browned, then braised with skin on. Pork belly is used to make Slowly Braised Pork Belly or Dongpo pork in China, in Colombian cuisine pork belly strips are fried and served as part of bandeja paisa. In Alsatian cuisine, pork belly is used to make choucroute garnie, in German cuisine, pork belly is used to make schlachtplatte. Pancetta is made from pork belly, in Okinawan cuisine, rafute is traditionally eaten for longevity. Koreans cook Samgyeopsal on a grill with garlic, often accompanied by soju, in Philippine cuisine, pork belly is marinated in a mixture of crushed garlic, vinegar, salt and pepper before being grilled. It is then served with soy sauce and vinegar or vinegar with garlic, Pork belly prepared this way is called inihaw in Filipino and sinugba in Cebuano. Seasoned pork belly deep-fried and served chopped into pieces is called lechon kawali, in Swiss cuisine, pork belly is used to make the Berner Platte. In British cuisine pork belly is primarily cooked using two methods and this is often accompanied by a sweet chilli baste or sauce. For barbecued belly pork the meat is seasoned and slow cooked in a pan by indirect heat on a covered barbecue, heat is again varied to produce tender meat with hard crackling. Pork belly is used in the UK to make streaky bacon. In the United States, bacon is most often made from pork bellies, uncured whole pork belly is a popular dish as well. The pork belly futures contract became an icon of futures and commodities trading and it is frequently used as a pars pro toto for commodities in general and appears in several depictions of the arena in popular entertainment. The futures contracts were useful in guiding inventories and establishing forward pricing, the unit of trading was 20 short tons of frozen, trimmed bellies. Pork bellies can be kept in storage for an extended period of time. In more recent years pork belly futures prominence declined, eventually they were among the least-traded contracts on the CME, and were delisted for trading on July 18,2011
7.
Suan cai
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Suan cai is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a form of pao cai, due to the ingredients used. An alternative name for suan cai is xian cai, two distinct types of suan cai are found in China, Northern China has used Napa cabbage as the traditional vegetable of choice. Southern China uses the thick stalk varieties of Chinese mustard variety to make suan cai, production of suan cai differs from other pao cai in that the vegetable is compressed. This is accomplished by placing a weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor, Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat, in Chinese Islamic cuisine, suan cai can top off noodle soups, especially beef noodle soup. In Hunan, suan cai is made with ginger and chilies. In Cantonese cuisine, it is served in a dish, often as an appetizer. Sometimes it can be available in mini-containers on the dining table, there are also Cantonese variations such as salted suan cai. In Northeastern Chinese cuisine, suan cai is made from cabbage or head cabbage and has a taste similar to sauerkraut. As part of the cuisine in Manchuria, it is used with dumplings and boiled, more frequently, saun cai is used to make suan cai and pork stew. In hot pot cuisine, it is one of the ingredients. Suan chai has also incorporated into Thai cuisine, where it is known as phak kat dong when only the upper stem. Most often used in Thai-Chinese dishes, it can also be served as an ingredient in a Thai salad, or as a condiment such as with khao soi, the chopped sour leaf and upper stem is combined with scrambled egg in the dish pak khat dong pat kai. When the dish includes only the stem and tuber of the cabbage. Suan cai is similar to a dish, sauerkraut, which is common in the cuisines of Central. A popular sitcom and namesake song depicting lives in Northeast China Cui Hua Shang Suan Cai debuted in 2001, Cui Hua became synonymous with a person from Northeast China
8.
Coriander
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Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves, Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, the flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer than those pointing toward it. The fruit is a globular, dry schizocarp 3–5 mm in diameter, the earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which later evolved to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum and it is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine. Coriander grows wild over an area of Western Asia and southern Europe, prompting the comment, It is hard to define exactly where this plant is wild. Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, Coriander seems to have been cultivated in Greece since at least the second millennium BC. Coriander was brought to the British colonies in North America in 1670, all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world, the leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or cilantro. Coriander potentially may be confused with culantro, an Apiaceae like coriander, culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma. The leaves have a different taste from the seeds, with citrus overtones, however, some people find the leaves to have an unpleasant soapy taste or a rank smell and avoid them. Chopped coriander leaves are a garnish on Indian dishes such as dal, as heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts, the leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. The dry fruits are known as coriander seeds, the word coriander in food preparation may refer solely to these seeds, rather than to the plant. The seeds have a citrus flavour when crushed, due to terpenes linalool. It is described as warm, nutty, spicy, and orange-flavoured and they are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in regions and usually have a volatile oil content around 0. 4-1. 8%
9.
Peanut
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The peanut, also known as the groundnut and the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to small and large commercial producers. It is classified as both a grain legume and, because of its oil content, an oil crop. World annual production of shelled peanuts was 42 million tonnes in 2014, atypically among crop plants, peanut pods develop underground rather than aboveground. It is this characteristic that the botanist Linnaeus used to assign the specific name hypogaea, as a legume, the peanut belongs to the botanical family Fabaceae, this is also known as Leguminosae, and commonly known as the bean, or pea, family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules and this capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. Peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, the botanical definition of a nut is a fruit whose ovary wall becomes very hard at maturity. Using this criterion, the peanut is not a true nut, however, for culinary purposes and in common English language usage, peanuts are usually referred to as nuts. Cultivated peanut arose from a hybrid between two species of peanut, thought to be A. duranensis and A. ipaensis. The initial hybrid would have been sterile, but spontaneous chromosome doubling restored its fertility, the process of domestication through artificial selection made A. hypogaea dramatically different from its wild relatives. The domesticated plants are bushier and more compact, and have a different pod structure, the initial domestication may have taken place in northwestern Argentina, or in southeastern Bolivia, where the peanut landraces with the most wild-like features are grown today. From this primary center of origin, cultivation spread and formed secondary and tertiary centers of diversity in Peru, Ecuador, Brazil, Paraguay, over time, thousands of peanut landraces evolved, these are classified into six botanical varieties and two subspecies. Subspecies A. h. fastigiata types are more upright in their habit and have shorter crop cycles. Subspecies A. h. hypogaea types spread more on the ground and have longer crop cycles, the oldest known archeological remains of pods have been dated at about 7,600 years old. These may be pods from a species that was in cultivation. They were found in Peru, where dry conditions are favorable to the preservation of organic material. Almost certainly, peanut cultivation antedated this at the center of origin where the climate is moister, many pre-Columbian cultures, such as the Moche, depicted peanuts in their art. Cultivation was well established in Mesoamerica before the Spanish arrived, there, the conquistadors found the tlalcacahuatl being offered for sale in the marketplace of Tenochtitlan
10.
Taiwan
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Taiwan, officially the Republic of China, is a state in East Asia. Neighbours include China to the west, Japan to the northeast, Taiwan is the most populous state that is not a member of the United Nations, and the one with the largest economy. The island of Taiwan, also known as Formosa, was inhabited by Taiwanese aborigines before the 17th century. After a brief rule by the Kingdom of Tungning, the island was annexed by the Qing dynasty, the Qing ceded Taiwan to Japan in 1895 after the Sino-Japanese War. While Taiwan was under Japanese rule, the Republic of China was established on the mainland in 1912 after the fall of the Qing dynasty, following the Japanese surrender to the Allies in 1945, the ROC took control of Taiwan. However, the resumption of the Chinese Civil War led to the ROCs loss of the mainland to the Communists, and the flight of the ROC government to Taiwan in 1949. As a founding member of the United Nations, the ROC continued to represent China at the United Nations until 1971, in the early 1960s, Taiwan entered a period of rapid economic growth and industrialization, creating a stable industrial economy. In the 1980s and early 1990s, it changed from a one-party military dictatorship dominated by the Kuomintang to a multi-party democracy with universal suffrage, Taiwan is the 22nd-largest economy in the world, and its high-tech industry plays a key role in the global economy. It is ranked highly in terms of freedom of the press, health care, public education, economic freedom, the PRC has consistently claimed sovereignty over Taiwan and asserted the ROC is no longer in legitimate existence. Under its One-China Policy the PRC refused diplomatic relations with any country that recognizes the ROC, the PRC has threatened the use of military force in response to any formal declaration of independence by Taiwan or if PRC leaders decide that peaceful unification is no longer possible. There are various names for the island of Taiwan in use today, the former name Formosa dates from 1542, when Portuguese sailors sighted the main island of Taiwan and named it Ilha Formosa, which means beautiful island. The name Formosa eventually replaced all others in European literature and was in use in English in the early 20th century. This name was adopted into the Chinese vernacular as the name of the sandbar. The modern word Taiwan is derived from this usage, which is seen in forms in Chinese historical records. Use of the current Chinese name was formalized as early as 1684 with the establishment of Taiwan Prefecture, through its rapid development, the entire Formosan mainland eventually became known as Taiwan. The official name of the state is the Republic of China and it was a member of the United Nations representing China until 1971, when it lost its seat to the Peoples Republic of China. Over subsequent decades, the Republic of China has become known as Taiwan. In some contexts, especially ones from the ROC government
11.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
12.
Epoch Times
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Epoch Times is a multi-language newspaper headquartered in New York City. The company was founded in 2000 by John Tang and a group of Chinese-American Falun Gong practitioners, the newspaper covers general interest topics with a focus on news about China and human rights issues there. It draws from a network of sources inside China, as well as Chinese expatriates living in the West, the newspaper has been described by some scholars as a mouthpiece for the Falun Gong, with sympathetic coverage towards it. A spokesperson for the newspaper says it does not speak for the practice, the newspaper maintains a generally anti-communist editorial stance, including explicit opposition to the Communist Party of China. The Epoch Times is widely distributed in overseas Chinese communities, and has been publishing in Chinese since May 2000 and it is either sold or distributed free-of-charge in 35 countries, including various intranational regional editions. It has editions in English, Chinese and nine other languages in print, weekly print editions are also available. A typical issue includes sections for world and national news, opinion pieces, sports, entertainment, business, arts and culture, travel, health, China VPN operated by the Epoch Digital Network claims tens of millions of users in Mainland China. In May 2000, the paper was first published in the Chinese language in New York, Canada, Australia, New Zealand, Japan, Indonesia, Taiwan, Hong Kong, and major Western European countries. The first English edition launched online in 2003, followed by the New York print edition in 2004, in 2000,10 Epoch Times correspondents were imprisoned in China, but current staff of the Chinese-language edition work in Hong Kong. With local editions published in Toronto, Vancouver, Montréal, Ottawa and Calgary/Edmonton, as of February 2012,67 Epoch Times newspaper editions are published in print in 5 continents. They are available in 11 languages and have a distribution of 1,315,000 copies in 35 countries, distribution varies from daily to monthly. Epoch Times is available in 21 languages on the internet, in Chinese there are websites for Hong Kong, Taiwan and Australia as well as the main Chinese website. Epoch Times receives 105 million page views per month from 20 million visitors, reporters cover stories that pertain to their own areas, contributing to a pool of articles for the different editions to share. Other languages Epoch Times flagship New York edition is typically around 50 pages, section A is primarily devoted to current events, with several pages devoted to China issues and politics. Section A also includes opinion pages, sports, science & technology, business, section B is Arts & Culture—covering classical art forms, exhibits and events. Section B also includes Style and an Essence of China page devoted to traditional Chinese culture, stories, section C focuses on health and fitness featuring mainstream medical science, alternative and Chinese medical treatments. Section D is Food which focuses on cooking and local restaurants, outside of New York, other English editions typically take the form of a 16–24-page broadsheet. The content is a version of the New York edition
13.
Sandwich
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The sandwich began as a portable finger food in the Western world, though over time it has become prevalent worldwide. Sandwiches are a type of lunch food, taken to work, school. The bread can be plain, or coated with condiments such as mayonnaise or mustard, to enhance its flavour. As well as being homemade, sandwiches are widely sold in restaurants. There are both savoury sandwiches, such as deli sandwiches, and sweet sandwiches, such as a peanut butter. The sandwich is considered to be the namesake of John Montagu, 4th Earl of Sandwich, the Wall Street Journal has described it as Britains biggest contribution to gastronomy. The modern concept of a sandwich using slices of bread can arguably be traced to 18th-century Europe, flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, during the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called trenchers, were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. It was at the time that the European-style sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as a meal at supper. By the early 20th century, as became a staple of the American diet. The first written usage of the English word appeared in Edward Gibbons journal, in longhand and it was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and others began to order the same as Sandwich. The rumour in its form appeared in Pierre-Jean Grosleys Londres, translated as A Tour to London in 1772. Before being known as sandwiches, this food combination seems to simply have been known as bread and meat or bread, in the United States, a court in Boston, Massachusetts ruled in 2006 that a sandwich includes at least two slices of bread. In Spain, where the sandwich is borrowed from the English language. It is otherwise known as a bocadillo, similar usage applies in other Spanish-speaking cultures, such as Mexico, where the word torta is also used for a popular variety of roll-type sandwiches
14.
Bocadillo
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For the Colombian cuisine dessert, see Guava jelly. The bocadillo or bocata, in Spain, is a made with Spanish bread, not sliced. Traditionally seen as a food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are eaten in cafes and tapas bars. Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup and they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos are available in different parts of Spain, such as the serranito, almussafes, there is a wide variety of bocadillos in Spain, but the most typical can be pointed out. Bocadillos can also be found in northern Morocco, emanuele Spanish Bocadillo Portuguese Bocadillo Tumbadito List of sandwiches - Cuban sandwich
15.
Breakfast sandwich
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In North America, a breakfast sandwich is any sandwich filled with foods associated with the breakfast meal. Breakfast sandwiches are served at fast food restaurants and delicatessens or bought as fast, Breakfast sandwiches can also be made at home. Breakfast sandwiches are made using breakfast meats, breads, eggs. These sandwiches were typically regional specialties until fast food restaurants serving breakfast. Because the common types of bread, such as biscuits, bagels, unlike other breakfast items, they were perfect for the innovation of the drive-through. These sandwiches have become a staple of many convenience stores. What would later be known as breakfast sandwiches became increasingly popular after the Civil War, the first known published recipe for a breakfast sandwich was in an 1897 American cookbook. There are several types of bread used to make breakfast sandwiches, Hard roll, The traditional breakfast sandwich of the northeasts tri-state region of New York, New Jersey and it is believed to be one of the earliest forms of the breakfast sandwich in the United States. It consists of a roll, eggs, cheese and sausage. In New Jersey, a common breakfast sandwich is the Jersey Breakfast which consists of pork roll, egg, biscuit, Consists of a large, or cat-head biscuit, sliced, on which meat, cheese, or eggs are served. Popular biscuits include, Sausage biscuit, bacon, tomato, fast food restaurants have put smaller versions of fried chicken fillets on biscuits to create chicken biscuits. Scrambled eggs and/or American cheese are often added, bagel sandwiches, Due to their Jewish connection, bagels generally do not contain pork, but other foods associated with the community, such as deli meats, lox or other smoked fish, and cream cheese. English muffin, Generally contains egg and cheese with either breakfast sausage or ham, often served in U. S. fast food outlets such as McDonalds and Starbucks. Toast, Toasted bread is one of the oldest forms of breakfast sandwich in America, while any number of items might be served on toast, eggs and bacon are the ones most associated with breakfast. Specialty breads, Mostly served by restaurant chains, there are other breakfast sandwiches that do not use one of the common breakfast breads used in the United States. Burger King uses a croissant to make a breakfast sandwich called the CroissanWich, or croissant sandwich, McDonalds offers its traditional biscuit fillings on a sandwich made from maple flavored pancakes called a McGriddles. Dunkin Donuts has a sandwich that is similar to the McGriddles. These can be found at American fast food franchises worldwide
16.
Bacon, egg and cheese sandwich
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A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United States. The sandwich is made with bacon, eggs, cheese and bread. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread, the sandwich is often served as a breakfast item with coffee. BEC is sometimes used as an acronym for the sandwich, as is BE&C, many variations of the sandwich exist. Common choices for cheese include American, cheddar, and Swiss, the bacon can be substituted with many other types of preserved or seasoned meat like breakfast sausage, ham, veggie bacon, back bacon, or pork roll. Various types of bread roll can be used as the bread for the sandwich, such as a croissant, tomato is sometimes used as an addition, and more robust version includes a hash brown. The dish can also be served as a burrito or taco, a typical sandwich with these ingredients has about 20 grams of fat and 350 calories. A version has been adapted to make a low carbohydrate meal, in the United States, the bacon egg and cheese sandwich has also been modified into a prepackaged food product as a Hot Pocket and a Lean Pocket. In the United States, Sonic Drive-In offers a bacon egg, arbys offers a Sourdough Bacon, Egg & Swiss with 500 calories and 29 grams of fat. Burger King serves up a Croissanwich with Bacon, Egg & Cheese as well as a Double Croissanwich with Sausage, Bacon, in New Zealand and some parts of Australia a Massive McMuffin is offered with ketchup, bacon, egg, American cheese and two sausage patties. For a time, Burger King offered an Enormous Omelet Sandwich with two egg patties, two strips of bacon, two slices of cheese and a sausage patty
17.
Bun kebab
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Bun kebab is a sandwich, originating from Pakistan, especially Karachi. It is usually found in stalls and in restaurants all across the South Asia. It is commonly eaten along with a soft drink, bun kebab consists of a spicy patty which is shallow-fried, onions, and Chutney and/or Raita in a hamburger or hot dog bun. Unlike a hamburger patty, the bun kebab is mixed with ground lentils, powdered cumin seeds, one may find bun kebab at vendor stalls throughout Indian subcontinent, with regional differences evident. A bun kebab can also be served with an egg or omelette. The patty can be made of chicken, potatoes, beef or mutton, the beef and egg recipe though is the most popular, especially with the street vendors of bun kebab. Afghani burger Pakistani cuisine Indian cuisine List of sandwiches List of buns
18.
Cemita
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The cemita is a torta originally from Puebla, Mexico. The name can refer to the roll it is served on as well. The cemita, also known as cemita poblana, derives from the city of Puebla, the word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. The bread is made with egg, and resembles brioche, additionally, the ingredients usually are restricted to sliced avocado, meat, white cheese, onions, the herb pápalo and red sauce. In modern times it has appeared on the streets of New York, Los Angeles, the Real Academia Española says cemita comes from acemite which in turn comes from Aramaic, and is related to Greek σεμίδαλις. The Daily Meal reviewed the cemita, saying there are numerous variations, Mexican cuisine List of bread rolls Mexican breads List of Mexican dishes List of sandwiches
19.
Chip butty
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A chip butty is a sandwich made with chips on buttered white bread or a bread roll, often with an added condiment such as ketchup, brown sauce, mayonnaise, or malt vinegar. The chip butty can be found in fish and chip shops and it is also known as a chip sandwich, chip batch, chip roll, chip muffin, piece and chips, chip piece, or chip sarnie. One variation is the chip bap or chip barm, which uses a floury bap or barm cake instead of sliced white bread, in the East Midlands a chip butty made with a bread roll is referred to as a chip cob. A chip butty can be if the chips are not fried in lard or dripping. A variation frequently seen in the North is the scallop butty, a football chant called The Greasy Chip Butty Song is popular with the supporters of Sheffield United Football Club. The chip butty made appearances both as a power-up in the video game Earthworm Jim 2 and as a house in the PC game The Neverhood, crisp sandwich Mitraillette List of sandwiches
20.
Chow mein sandwich
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This sandwich is not well known outside of this relatively small area of New England. Even the gravy has been modified to be similar to that used in typical New England cooking. These sandwiches are served outside of Chinese American restaurants by the food services in local area schools. Celebrity chef and Fall River native Emeril Lagasse has also publicized this sandwich, along with food writers Jane, the sandwiches are served strained or unstrained, referring to whether or not the sandwich has vegetables. Strained means that it is served without vegetables, just like plated chow mein without the bun, the sandwich may also include meats or seafood, usually chicken, beef, or shrimp. The Oriental Chow Mein Noodle Company of Fall River is the source for the sandwichs distinctive crispy noodles. These sandwiches can be found in the cities of Fall River, New Bedford, and Taunton in Massachusetts, and in the cities of Woonsocket, Pawtucket and Tiverton in Rhode Island. Although the sandwich is unknown in nearby Boston, it was on the menu at the more distant Coney Island location of Nathans Famous in Brooklyn, New York as recently as 2013
21.
Dagwood sandwich
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A Dagwood sandwich is a tall, multi-layered sandwich made with a variety of meats, cheeses, and condiments. It was named after Dagwood Bumstead, a character in the comic strip Blondie. According to Blondie scripter Dean Young, his father, Chic Young, an olive pierced by a toothpick or wooden skewer usually crowns the edible structure. Dagwood sandwich has been included in Websters New World Dictionary, in 1951 businessmen Bob Weiler and Art Lang opened a Dagwood-themed restaurant in Toledo, Ohio with hopes of establishing a national chain. They had not licensed the Dagwood name and were ordered to stop using it by King Features, a Dagwood Diner operated in Ann Arbor, Michigan until 1971. Dagwoods Sandwichs et Salades is a successful Montreal, QC submarine sandwich chain established in 1989, assorted lunch meats featuring Dagwood have been sold at grocery stores. In May 1999, a restaurant named Blondies opened at Universal Orlandos Islands of Adventure. Blondies bills itself as Home of the Dagwood Sandwich, the exterior displays a 20-foot plastic Dagwood sandwich over the entrance. Dagwoods Sandwich Shoppes, a Blondie-themed restaurant chain founded in 2006, has franchise locations open in Kentucky, Indiana, Missouri, the chain struggled financially and never reached the growth anticipated by its founders. The Dagwood is sold as a 1. 5-pound sandwich, cincinnati-based chain Penn Station East Coast Subs refers to its create-it-yourself sub as a Dagwood. A customer may include up to five meats, and any combination of available condiments, safeway Canada sells a sandwich that they call the Classic Dagwood sandwich. It is available in their section and used to be called The Lumberjack. It is served on a loaf of unsliced French bread
22.
Doughwich
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A Doughwich is a combination of a doughnut and a sandwich. The doughwich is typically constructed using a glazed, deep-fried flour doughnut, various types of foods, such as cheese, bacon, peanut butter and more, are usually added between the slices creating a sandwich. A doughnut or donut is a type of fried dough confectionery or dessert food, the doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a dough, and typically either ring-shaped or without a hole. A sandwich is a food item consisting of two or more slices of bread, with one or more fillings between them. Sandwiches are a popular type of lunch food, typically taken to work, school. The bread can be used as it is, or it can be coated with any condiments to enhance flavor and they are also widely sold in restaurants and cafes, served hot or cold. Drillings Panther Pub serves food and hospitality
23.
Egg sandwich
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An egg sandwich is a sandwich with some kind of egg filling. Sliced boiled eggs or egg salad are popular options, however, the dish was unpopular, and was abandoned as soon as the meat rations were lifted. A popular breakfast sandwich in New Jersey consists of an egg, pork roll, and American cheese on a roll, often topped with salt, pepper. The Southern egg sandwich consists of bread, egg, cheese, a savory/sweet variation from California is the Lawler Sandwich, it is made of a fried egg, bread, cheese, mayonnaise, and jam. A popular filling snack with British troops since at least World War I, Egg banjos are still quite common in certain Commonwealth countries. For example, sold by roadside burger vendors or, in Malaysia, a 1905 British cookbook describes an egg sandwich made with sliced hard-boiled eggs, marinated in oil, vinegar, salt, and pepper, and garnished with minced watercress. An egg and chutney sandwich is made from chutney and minced hard-boiled eggs, a common alternative is to mash the hard-boiled egg together with mayonnaise, salt and black pepper, usually called simply egg spread, or an egg mayonnaise or egg mayo. Cress is often seen as the accompaniment to an egg sandwich. It is worth noting in passing that the sandwich in British or Australian use always refers to a filling of any sort between two slices of bread, that is, bread slices from a loaf. An egg sandwich is thus egg between two bread slices, the same filling served in a cut roll, bagel, muffin or the like is not, ever, a sandwich. It is an egg roll, egg bagel, egg muffin etc and it is also common, in the United States, to use egg salad as a sandwich filling. Media related to Egg sandwich at Wikimedia Commons
24.
Fluffernutter
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A fluffernutter is a sandwich made with peanut butter and marshmallow fluff usually served on white bread. Variations of the include the substitution of wheat bread and the addition of various sweet, salty. The term fluffernutter can also be used to other food items, primarily desserts. The sandwich was first created in the twentieth century after marshmallow creme. During World War I, a recipe for a butter and marshmallow creme sandwich. The term “fluffernutter” was created by an agency in 1960 as a more effective way to market the sandwich. The sandwich is popular in New England and has been proposed as the official state sandwich of Massachusetts. A fluffernutter is made by spreading peanut butter on a slice of bread, then spreading an equal amount of fluff on another slice. The Fluffernutter itself is seen as a variation on the peanut butter. Though often seen as a food for children, the Fluffernutter recipe has been adapted to appeal to adult tastes, for example, a New York caterer serves a Fluffernutter hors doeuvre in a toasted ice cream cone with a spoon of peanut butter and torched marshmallow fluff on top. The term fluffernutter has also used to describe other foods that feature peanut butter and marshmallow fluff, including Fluffernutter cookies, bars. Durkee-Mower, the company that produces Marshmallow Fluff, a brand of marshmallow fluff, produces a cookbook that features recipes for Fluffernutter bars, frosting, pie and a shake. In 2006, Brighams Ice Cream and Durkee-Mower introduced a Fluffernutter flavor, Fluffernutter was also the name of a candy briefly produced by the Boyer Brothers candy company beginning in 1969. Marshmallow fluff, one of the two ingredients of a Fluffernutter, was invented in the early 20th century. During World War I, Emma Curtis published a recipe for the Liberty Sandwich, the recipe was published in a promotional booklet sent to Curtis customers in 1918 and may be the origin of the Fluffernutter sandwich. Earlier labels and booklets published by the Curtises suggested combining Snow Flake Marshmallow Creme with peanut butter or eating it on sandwiches with chopped nuts or olives, the pair renamed the product Toot Sweet Marshmallow Fluff, and Durkee-Mower continues to sell the product under the name Marshmallow Fluff. Fluffernutter is a trademark of Durkee-Mower, although the companys U. S. trademark registrations for the term cover only ice cream. In 2006, Durkee-Mower sued Williams-Sonoma Inc, in June 2006, Massachusetts State Senator Jarrett Barrios gained national attention when he proposed legislation restricting the serving of Fluffernutter sandwiches in public schools
25.
Fool's Gold Loaf
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Fools Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. The sandwich consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of peanut butter and one jar of grape jelly. The sandwichs connection to Elvis Presley is the source of its legend, according to The Life and Cuisine of Elvis Presley, it was the focus of a midnight sandwich run by Elvis Presley and his friends. Taking his private jet from Graceland, Presley and his friends purchased 30 of the sandwiches, the story became legend and the sandwich became the subject of continued media interest and part of numerous cookbooks, typically focused around Presleys love of food. There are two accounts on the origin of Fools Gold Loaf, according to Graeme Wood, the Fools Gold Loaf was created by Cindy and Buck Scott, owners of the Colorado Mine Company restaurant. Wood writes that Elvis obtained the recipe from the Scotts, so his personal chef could make it, according to Nick Andurlakis, he helped create the sandwich while he was working at the Colorado Mine Company as a chef and suggested the Fools Gold Loaf to Elvis. Andurlakis claims that he delivered the sandwiches to Elvis on the famous night. The sandwich was named to fit the mining motif of the restaurant, at the time of Elviss famous outing, the Fools Gold Loaf cost $49.95. The recipe has been repeated numerous sources and across the internet, including The Life and Cuisine of Elvis Presley and Andurlakis, a chef of the Colorado Mine Company. The Fools Gold Loaf begins with a loaf of French white bread that is covered in two tablespoons of margarine and baked in the oven at 350F/180C until brown, one pound of sliced bacon is fried in oil until crispy and drained. The loaf is sliced lengthwise, hollowed out, and filled with butter, grape jelly. According to Andurlakis, he personally served Elvis the Fools Gold Loaf with bacon, peanut butter, the specific type of preserves was allegedly Dickinsons blueberry preserves. David Adlers book contains an account of the event that made both Elvis and the Fools Gold Loaf sandwich famous. The three men discussing the sandwich, and Presley decided he wanted one right then. Presley had been to the restaurant before, while in Denver and they spent two hours in the hangar eating the sandwiches, washing them down with Perrier and champagne. Presley invited the pilots of the plane, Milo High and Elwood Davis, when they were done, they flew back to Memphis without ever having left the Denver airport. The Fools Gold Loaf connection to Elvis dominates the medias coverage of the subject and it was widely reported as legend by the media, including the NBCs Today, Joplin Globe, and Gloucester Times. Doug Clark, a columnist for The Spokesman Review, recounts the story and writes that the Fools Gold Recipe is surprisingly tasty
26.
Gatsby (sandwich)
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A Gatsby is a South African submarine sandwich typically sold as a foot-long sandwich sliced into four portions. It is a sandwich in the Western Cape province, with many fast food and takeaway restaurants, stores. One large sandwich may be shared among several people, Gatsby usually consist of long bread rolls cut lengthwise and opened up to form a sort of cradle which is filled with various fillings. While the choice of filling in a Gatsby varies widely depending on preference and vendor, one standard item is usually hot chips. Hot dog buns and roti flat bread are used, and it is typically prepared using a sauce. They are typically a large-sized sandwich, and have described as suitable for sharing among several people. Different varieties of Gatsbys use meat such as chargrilled steak, masala steak, fresh or pickled fish, calamari, chicken, polony, curry, Vienna sausage, Russian sausage. The original polony Gatsby sandwich continues to be the most popular variant among customers as this is the cheapest form of the delicious meal, the sandwich is named after The Great Gatsby, a 1925 novel written by American author F. Scott Fitzgerald. Nobody really knows when or how the concept came about except that it originated in various factories in and it is believed that the workers from factories in and around Cape Town would share lunches and thus created sandwiches from whatever they had for lunch that day. As the French loaf allowed for extra filling space, they would prefer to use these over traditional bread slices that way it could also be shared amongst co-workers. A Gatsby is thus better enjoyed when shared and best served in its largest form, in October 2013, an event in Cape Town occurred at a waterfront where chefs prepared a Gatsby sandwich that was over 8 m long. A focus of the event was, per its organizers, to create South Africa’s first official heart-healthy Gatsby, the sandwich was modified to increase fiber content and to lower sodium, saturated fat and total fat, making the sandwich more heart-healthy. Bunny chow – a South African fast food consisting of a hollowed out loaf of bread filled with curry List of African dishes List of sandwiches Media related to Gatsby at Wikimedia Commons
27.
Guajolota
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Guajolota also known as a torta de tamal is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or telera, vendors are commonly found selling tortas de tamal near offices, markets, schools, and particularly near churches on Sunday mornings. Most vendors sell a variety of tamales stuffed with different ingredients, such as red mole with chicken or salsa verde with pork, guajolotas are frequently bought with a hot drink known as atole, which comes in a variety of flavors. The term guajolota is the version of the word guajolote. Turkeys are called guajolotes throughout Mexico and in some Central American countries like Guatemala, however the term is interchangeable with pavo which is the common Spanish word for turkey
28.
Hamdog
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It was invented by Australian Mark Murray in February 2004 and later awarded an US Patent. One kind of hamdog was conceived by Australian Mark Murray in 2004 and his version contains a beef patty cut in two, with a frankfurter placed in between the two patties, then topped off with cheese, pickles, sauces, tomato, lettuce and onion. He received a US patent for his creation in 2009, another variety of hamdog was invented by Chandler Goff, the owner of Mulligans, a suburban bar in Decatur, Georgia, in February 2005. This version consists of a hot dog wrapped in a bun, deep-fried, with a fried egg. He started selling it at the Indiana State Fair in 2006, a hamdog eating contest was established in Vadnais Heights, Minnesota, in 2007 by Jimmys Food and Drink. There is no reward for the other than bragging rights. A hamdog eating contest was established in 2007. Dr, Nicholas Lang, professor of surgery at the University of Arkansas for Medical Sciences, advised against consuming a hamdog, even as a one-time snack. He claimed a group of activists, whom he called Twinkie Fascists, were trying to prevent him from eating the meal, while some people might not enjoy it as much as he did, that was the beauty of being a free citizen. Harsanyi described the hamdog as perfect, greasy, and scrumptious and that was his body exhibiting self control, two concepts that nannies, it seems, cant wrap their minds around. Mulligans served the hamdog in addition to the Luther Burger, a cheeseburger with Krispy Kreme donuts as its bun. Their version of the consists of the usual hotdog and beef patty, but is topped with chili, cheese, onions, a fried egg. These two dishes were among the attractions of the bar, Goff told the Associated Press that his restaurant served more healthy alternatives, like salads and sandwiches that were not deep-fried. Dr. Nicholas Lang, professor of surgery at the University of Arkansas for Medical Sciences, if you choke that down, you might as well find a heart surgeon because you are going to need one, he added. The approximate caloric intake for a hamdog is 623, including 315 calories from fat, the total fat in a hamdog is 35 grams, roughly 54% of an average persons daily value. These statistics were listed by The Advocate in a 2005 article, nanny State, How Food Fascists, Teetotaling Do-Gooders, Priggish Moralists, and other Boneheaded Bureaucrats are Turning America into a Nation of Children. New York, New York, Broadway Books
29.
Ice cream sandwich
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An ice cream sandwich is a frozen dessert consisting of ice cream between two wafers, cookies, or other similar biscuit. Within Australia, ice cream sandwiches are given the name of Giant Sandwich. Other varieties include Streets Cookie, Maxibon and Maxibon Cookie, and Pat, the original ice cream sandwich was commonly known as a cream between. One purchased a block of ice cream wrapped in paper. The classic Iranian ice cream sandwich is called بستنی نانی means bread-ice cream, Iranian traditional ice cream usually is made of shaked milk, eggs, sugar, saffron, salab, rose water, or vanilla. In North America, an ice cream sandwich is a slice of ice cream and this was originally created and patented by Jack Delaney, Tim Jones, John Defilippis and Sam West in 1963. Pictures from the Jersey Shore circa 1905 On the beach, Atlantic City, a Chipwich, where ice cream is sandwiched between two chocolate chip cookies, is also popular. In Israel, ice cream sandwich is known as Kasata. The name finds its origin in a variation of the Italian dessert Cassata, the Israeli Kasata, which today has little to do with the Italian Cassata, is fairly popular. It usually consists of two thick biscuits holding a mix of block of vanilla and chocolate flavored ice cream, local ice cream sellers/peddlers with their pushcarts that travel around cities sometimes offer ice cream sandwiches, and the bread being the pandesal. Wafer ice cream is a type of ice cream popular in Singapore, often known as ice cream. Vendors are commonly found along Orchard Road and Chinatown and outside schools, a colloquial term for it is pia ice cream, which translates to biscuit ice cream in the Hokkien dialect. Common flavours offered include ripple, red bean, yam, sweet corn, durian, honeydew, peppermint, chocolate, Wafer ice cream vendors also sell the same blocks of ice cream on slices of multicolored bread, on cones or in cups instead of sandwiched between wafers. The ice cream block is essentially a huge log of ice cream, there are differences between countries, Singaporean street vendors do not offer individually wrapped ice cream sandwiches like Australia does. In the United Kingdom an ice cream wafer, consisting of a block of ice cream between two rectangular wafer biscuits, was a popular alternative to a cone up until the 1980s. Since then it has declined and is now rarely seen, a nougat wafer was also available, consisting of a layer of nougat sandwiched between two wafers and coated with chocolate around the edges. Typically a vanilla block sandwiched between one plain wafer and one chocolate-covered nougat one, nougat wafers came in double or triple varieties, depending on the number of nougat wafers in the construction. In Scotland and Ireland they are known as sliders or an ice cream wafer, a double nougat is ice cream sandwiched between two nougat wafers
30.
Jam sandwich (food)
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A jam sandwich is usually composed of two slices of bread, butter or margarine, and jam which is normally consumed at lunchtime or as a snack. In the United States, jam sandwich commonly refers to a toast sandwich, jam sandwiches are thought to have originated at around the 19th century in the United Kingdom. In Scotland, they are known as pieces and jam. The jam sandwich was a food which was a major part of the diets of the lower/working-class people of cities such as London. Today, jam sandwiches are mainly consumed by children, shops do not often sell individual jam sandwiches. The lyrics were written by Adam McNaughton and it was performed by Matt McGinn and many others. List of sandwiches Peanut butter and jelly sandwich
31.
Mitraillette
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A mitraillette, is a type of Belgian sandwich available in friterie/frietkots and cafés. It is thought to have originated in Brussels, but is popular in Flanders, Wallonia, and the Nord region of France. A typical mitraillette consists of, A demi-baguette, the type of meat available varies with the friterie. Any of a variety of sauces, including mayonnaise, ketchup, sauce andalouse, garlic sauce, bearnaise sauce, crudités are often included though vary with the venue. Cheese and cabbage are also sometimes included, originally mitraillettes only contained a sausage or sliced meat. Often, dürüms are served instead in more multicultural areas, breakfast roll Chip butty List of sandwiches
32.
Mother-in-law (sandwich)
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The mother-in-law is a fast food dish of Chicago, consisting of a tamale topped with chili, served in a hot dog bun. The mother-in-law is made with Chicagos unique style of tamale, a machine-extruded cornmeal roll wrapped in paper instead of corn husks, although African-Americans migrating from the Southern United States may have brought tamales to Chicago, no one knows how this sandwich developed. Some speculate it may have had its beginnings in Mexico Citys torta de tamal, the precise origins of the Chicago-style tamale are also obscure
33.
Pambazo
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Pambazo is the name of a Mexican white bread. It is also the name of the dish or antojito made with this bread dipped in a red pepper sauce. The bread used for pambazos is white and lacks a crispy crust and this particular bread is made of flour, lard, eggs, and is tougher and drier than the similar bolillo, which allows it to retain its shape while being soaked in sauce. Pambazos are usually found in Mexican bakeries where they are sold just as any other white bread, however, since its exterior surface is a bit dry and fragile, is usually reserved for other uses than a meals companion. It is unclear since when or why the pambazo is prepared and filled in a specific way. While other similar dishes changed the fillings or toppings, the pambazo recipe remains almost the same, the bread is first filled with the potato and chorizo, then dipped in warm red guajillo pepper sauce, which gives the bread its famous orange-red sprinkled coloration. Once the bread has been soaked, it is passed on to fry in a bit of oil, the pambazo is to fry on the top and bottom of the bread. The pambazo is ready whenever the bread being fried becomes crispy on both sides and it is then garnished with shredded lettuce, salsa, crema, and queso fresco. In the Mexican State of Veracruz, the pambazo is also covered with white flour. In other regions, pambazos are filled with meat, vegetables or cheese, in Mexican parties or social events, small sized pambazos are served instead of canapes. These are known as pambacitos, which means little pambazo. The pambazo bread got its name from the Ladino word pan basso or low-class bread from Mexicos viceregal period, during that period, there were bakeries in Mexico dedicated solely to this type of bread named panbasserias. On this type of bread, inferior quality flour or flour from deteriorated wheat were mixed to produce the pan basso, bakeries produced minimal quantities of pan basso, a maximum of 4% of all flour in Mexico City Virginia García Acosta, Las panaderías, sus dueños y trabajadores. The name is registered in this place as pan bazo, an archaic Spanish word. In Puebla City makes other pambazos, are made flour in bread named cemita or acemite, filled with sausage and potatoes, avocado, papalo, white cheese, cream and with red spicy salsa on the pambazo. In Orizaba, Veracruz, a important place with Sephardic roots, is made a pambazo with Pole meat, is mixture with traditional pambazo or acemite, Polish beef meat and lettuce, with spicy sauce. The Daily Meal reviewed the pambazo with it’s insanely delicious in their article 12 Life-Changing Sandwiches Youve Never Heard Of, list of Mexican dishes food portal de Caraza, Laura B. El Libro Clásico de la Cocina Mexicana, México, la cultura, el arte y la vida cotidiana
34.
Peanut butter, banana and bacon sandwich
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Honey is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle, the recipe for the sandwich has been published in numerous cookbooks and newspaper stories. It is sold commercially in restaurants that specialize in peanut butter sandwiches and it is often referred to using his name. Presleys fondness for butter and banana sandwiches is well established, however. A book about Presley and his mother, Gladys Presley, though, says he had sandwich after sandwich of his favorite—peanut butter, sliced bananas, another passage describes him talking feverishly until dawn while wolfing down the sandwiches. The sandwich has had numerous variations, many of which were billed as Elvis Presleys or owing to Elvis himself. Nigella Lawson of Nigella Bites cooking show, featured Elvis Presleys Fried Peanut Butter and Banana Sandwich in a 2007 episode that was made of bread, butter. Another cooking show Saras Secrets featured The Elvis with the Peanut Butter & Co. s recipe, which includes 8 slices of bread, butter, a banana, peanut butter,12 slices of bacon and honey. A variant on the sandwich is the peanut butter banana club sandwich, another version of the sandwich was sold under the name The Memphis at the all peanut butter sandwich restaurant P. B. Loco prior to the going out of business, which added honey. The sandwich has also featured in a cookbook for canines in The Everything Cooking for Dogs Book. The book suggests alternative fillings including sweet potato, carrots, pumpkin, the subject came up when Bloomberg was discussing Philadelphia cheesesteak with Pennsylvania Governor Ed Rendell. Singer-songwriter Lisa Loeb shared a concoction of peanut butter, banana, honey and bacon called an Elvis on a date with her future husband, list of sandwiches Recipe from Food Network Chillag, Ian
35.
Sabich
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Sabich or sabih is an Jewish- Iraqi and Israeli sandwich, consisting of pita stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Iraqi Jews, one theory is that Sabich comes from the Arabic word صباح, which means morning, as the ingredients in the sabich are typical for an Iraqi Jewish breakfast. Another theory is that Sabich comes from the initial סביח for Salad, egg, third theory is that the food is named after the founder of the first sabich shop in Israel, Sabich Tsvi Halabi, a jewish man born in Iraq. Sabich, served in bread, traditionally contains fried eggplant, hard boiled eggs, tahini sauce, hummus, Israeli salad, parsley. Traditionally it is made with eggs, slow-cooked in Hamin until they turn brown. Sometimes it is doused with hot sauce and sprinkled with minced onion. Sabich was brought to Israel by Iraqi Jews who moved in the 1940s and 1950s, on the Sabbath, when no cooking is allowed, Iraqi Jews ate a cold meal of precooked fried eggplant, boiled potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food, in the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls. It has a version called Sabich salad Cuisine of the Mizrahi Jews Israeli cuisine Iraqi cuisine Culture of Israel Middle Eastern cuisine Sabich salad
36.
Sandwiches de miga
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Sandwiches de miga are popular food items in Argentina where they are consumed mainly at parties. The sandwiches de miga are similar to the English cucumber sandwich, which is a typical tea-time food, the Academia Argentina de Gastronomia suggests that the sandwiches may have been introduced into Argentina by immigrants from Northern Italy. The sandwiches are single, double or multiple layered and are made from a white bread without crust. They are filled with sliced meat, especially ham, eggs, cheese, tomatoes, green peppers, tuna, lettuce. They can be toasted or untoasted, instead of making them from scratch, Argentines usually buy them at a local bakery. List of sandwiches Cuisine of Argentina Crustless bread List of sandwiches
37.
Sincronizada
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In some American Tex-Mex eateries, such as Taco Bell, some quesadillas and/or sincronizadas may include chicken fajita meat. Fajita meat is not traditionally used in Mexico, as fajitas is a Tex-Mex dish, in fact, the name fajitas is virtually unknown in Southern Mexico as a dish, although there are somewhat similar alambre dishes enjoyed throughout Mexico. They are frequently confused with plain quesadillas, due to their resemblance to quesadillas sold in Mexico, note however, despite the fact it looks almost the same as a quesadilla, it is considered as a completely different dish. The main difference between the real quesadilla and the sincronizadas is the inclusion of ham in the dish. A quesadilla is made of a folded and filled corn tortilla. Ingredients could vary between Oaxaca cheese, Manchego cheese and different types of ham, the sincronizada is sometimes consumed alone, but in most regions of Mexico it is common to add a regional sour cream, salsa or guacamole as topping to make a richer flavor. The Tex-Mex version also contains beans, cheese, beef fajita meat and avocado, sincronizadas are commonly consumed in the evening, as a component of a light Merienda. Despite being labeled fast food, they are eaten by many who wish to enjoy a small meal, a similar dish is the gringa, which is prepared in exactly the same way as a sincronizada, but using carne al pastor instead of ham. Despite its similarities, it is considered as a different dish. Quesadilla Gringas Tortilla List of sandwiches List of Mexican dishes food portal The dictionary definition of sincronizada at Wiktionary
Cookbook: Gua bao 
Media: Gua bao
