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Lumpiang Shanghai. Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling ( ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic ...
With lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpiang Shanghai (indicating frying and a pork filling). Serving meat and/or vegetable in an edible wrapper is a Chinese technique now found in all of Southeast Asia in variations peculiar to each culture.
Lumpia duleg, also known as lumpia delanggu or sosis kecut (sour sausages) is a simple and cheap lumpia snack from Delanggu subdistrict, Klaten Regency, Central Java, a town located between Yogyakarta and Semarang. It is a small finger-sized lumpia filled with mung bean sprouts ( tauge) with slightly sour flavour.
Lumpia is the name for spring rolls in Indonesia [3] and the Philippines, which was derived from Southern Chinese spring rolls. The name lumpia derives from Hokkien lunpia ( Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ) and was introduced in the Philippine islands during the 17th century. [4] It is a savoury snack made of thin crepe pastry skin enveloping a ...
Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue ( mung bean sprouts ). Its origin is of both Spanish and Chinese influenced. Lumpiang gulay is a ...
A popular dish in Shanghai cuisine, sweet and sour spare ribs (Chinese: 糖醋小排; pinyin: tángcù xiǎopái) are made using pork ribs that are lightly coated in cornstarch and seasoned before being fried and served in a sweet and sour sauce.
Meat floss, also known as pork or yuk sung ( Chinese : 肉鬆; pinyin : ròusōng; Jyutping : juk6 sung1 ; Mandarin Chinese: [ɻôʊsʊ́ŋ] ), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.
Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include bakmi, mie ayam, pangsit, bakso, lumpia, kwetiau goreng and mie goreng. [1]