Wu Pao-chun
Wu Pao-chun (Chinese: 吳寶春; pinyin: Wú Bǎochūn, born 5 September 1970) is a Taiwanese baker best known for winning the title of Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris. Wu is also known for a rose-lychee bread he created which includes Taiwanese ingredients such as millet wine, rose petals and dried...
Stinky tofu
Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for a period of months. Modern factory-produced stinky tofu is marinated in brine for one or two days, to add...
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type.The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. The definition of a sandwich varies between national varieties of English; in American...
Beef noodle soup
Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. It exists in various forms throughout East and Southeast Asia, with two of its most famous varieties being the red-braised beef noodle soup most common in Taiwan, and the clear-broth beef noodle soup that originates among the Hui Muslims of Lanzhou, but is popular throughout all of mainland China among all ethnicities. One of the...
