The menu at La Union, a Peruvian chifa (slang for Chinese restaurant), includes platters of chancho, a Hispanic rendering of char siu, Chinese for roast pork; wonton soup filled with noodles, chunks of taro and potato and leaves of bok choy; and chi gau kay, a version of Cantonese fried chicken, dipped in a batter thickened with chuño, a starch from freeze-dried potatoes.
The menu at La Union, a Peruvian chifa (slang for Chinese restaurant), includes chancho, a Hispanic rendering of char siu, or roast pork; wonton soup filled with noodles, chunks of taro and potato and leaves of bok choy; and chi gau kay, a version of Cantonese fried chicken, dipped in a batter thickened with chuño, a starch from freeze-dried potatoes.
The stall is a hive of activity: woks filled with noodles, shrimp and spring onion are expertly tended.
Most dim sum foods are savory pastries, such as steamed or deep fried dumplings, filled buns, noodles, sweet pastries, and meat dishes.
This fragrant and filling beef noodle soup is traditionally eaten first thing in the morning or late at night and is a much-loved, though nonetheless prosaic, dish for the Vietnamese, who eat it on a daily basis.
If all a penis did when its owner got aroused was fill up with blood, it would be a big blood-filled noodle.
One such touch is in the siu mai dumplings, little purses wrapped in thin-sliced jicama (instead of Chinese rice noodle), filled with crab and mango, cilantro and scallions.
But as my guests and I worked our way through "spicy Thai lettuce wraps," red beet ravioli with cashew-paste filling and noodles made from coconuts, a sense of monotony set in.
It was a clear brown broth, fragrant with coriander, and filled with cabbage, noodles, pork balls, and Asian herbs.
Pho (pronounced fuh) bo, an oxtail soup filled with rice noodles, thinly sliced beef and onions, is probably the best known Vietnamese dish.
