Chinese sticky rice

In today's world, Chinese sticky rice has gained great relevance in different areas. Whether on a personal, professional or social level, Chinese sticky rice has become a topic of constant interest and debate. Opinions on this matter are varied and often polarized, which demonstrates the importance and complexity of the issue. In this article, we will explore different aspects related to Chinese sticky rice, analyzing its impact, implications and possible solutions to address it effectively. Regardless of the perspective we have on Chinese sticky rice, it is crucial to understand its scope and possible ways to deal with it.

Chinese sticky rice in Taiwan
Chinese sticky rice in Taiwan

Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.[1][2][3]

See also

References

  1. ^ Betty (2015-01-08). "No Mi Fan (糯米饭 ) without a steamer (Chinese Sticky Rice)". Food52. Archived from the original on 2021-07-25. Retrieved 2015-09-13.
  2. ^ Jennifer Che (2001-09-01). "Chinese Sticky Rice (Nuo Mi Fan)". Tiny Urban Kitchen. Archived from the original on 2021-10-18. Retrieved 2015-09-13.
  3. ^ Nado2003 (7 January 2008). "Chinese Sticky Rice Nuomi Fan) Recipe". Food.com. Archived from the original on 2021-08-02. Retrieved 2015-09-13.{{cite web}}: CS1 maint: numeric names: authors list (link)


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