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鱼子酱 (yúzǐjiàng) is a type of delicacy made from the roe (eggs) of sturgeon fish. It is commonly known as caviar in English. The word "鱼子" (yúzǐ) literally means "fish eggs" and "酱" (jiàng) means "sauce" or "paste".
鱼子酱 is typically used as a topping or garnish for dishes, such as sushi, blinis, or crackers. It is also often served as a standalone dish, accompanied by toast points or crackers. In Chinese cuisine, it is commonly used in high-end restaurants and is considered a luxurious and expensive ingredient.
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鱼子酱 (yúzǐjiàng) is a type of delicacy in Chinese cuisine that is made from the roe (eggs) of various types of fish, such as sturgeon, salmon, and trout. It is commonly known as "caviar" in English.
In Chinese cuisine, 鱼子酱 is typically served as a topping or garnish for dishes, adding a rich and savory flavor. It is often used in high-end restaurants and is considered a luxury ingredient.
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