Qingtang wanzi
Qingtang wanzi (Chinese: 清汤丸子; pinyin: qīngtāng wánzi) is a traditional meatball soup found in Beijing cuisine.
Preparation
Traditionally, this dish includes the main ingredients: 300 grams (11 oz) of tenderloin, 50 grams (1.8 oz) of egg white, wood ear, oil, cooking wine, sesame oil, cilantro, green onion, and ginger.
The tenderloin, ginger and green onions are minced and made into balls by mixing with egg whites. The meatballs are boiled until they float to the surface and then taken out and served with coriander and sesame oil. Vegetables are served together with meatballs.
External links
- Qingtang wanzi photo
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Beijing cuisine
- Aiwowo
- Baodu
- Bing guo
- Chao hong guo
- Chaogan
- Chatang
- Douzhi
- Erguotou
- Fuling jiabing
- Hot pot
- Instant-boiled mutton
- Jing Jiang Rou Si
- Jiaoquan
- Kai kou xiao
- Liangfen
- Luzhu huoshao
- Luo si zhuan
- Misandao
- Mi zhi hu lu
- Nai lao
- Peking duck
- Qingtang wanzi
- Ruan zha li ji
- Spring pancake
- Wotou
- Xi gua lao
- Xingren doufu
- Yin si juan
- Yun dou juan
- Zhajiangmian
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