Padang

Weatherbase year 2011 Retrieved on 23 November 2011. Culture Cuisine The cuisine of the Minangkabau (Minangkabau people) people is commonly called ''Padang'' cuisine. Padang restaurants are common throughout the country and are famous for their spicy food. Padang food is usually cooked once per day, and all customers choose from those dishes, which are left out on display until no food is left. It is served in small portions

of various dishes, but constituting, with rice, a complete meal. Customers take – and pay for – only what they want from this array of dishes. The best known Padang dish is rendang, a spicy meat stew. ''soto Padang'' (crispy beef in spicy soup) is local residents' breakfast favorite, meanwhile ''sate'' (beef satay in curry sauce served with ketupat) is a treat in the evening. Sport Padang is the home town of the soccer team Semen Padang (Semen Padang F.C.), with Haji Agus Salim

is a minor city and a rather devout Muslim community. Bars are available at Hotel Bumi Minang, but don't expect alcohol. If you can find your way down to Chinatown and get some Kripik Padang (crackers, available in two flavors: spicy and sweet), that could be a good idea, too. In Chinatown, you also can explore the mixture of Minang-Chinese food. Surfing * '''Pantai Air Manis''' (Sweet Water Beach)  This a very good surf spot fort beginners with a beach break and not to big waves. It is working


Saint-Marc

inside. Like in most places in Haiti, the diet in St. Marc is very starchy; plantains, rice and pasta are present in almost every meal. In St. Marc, seafood is also consumed regularly. For instance, crab, dried cod and fresh fish are available. Goat is perhaps the most common meat, but chicken and beef are also consumed regularly. Haitians have an affinity for either very spicy food (even peanut butter is spicy) or very sweet food (sugar is added to sugary cereals). Spices and spicy peppers

are used abundantly in Haitian cuisine. A significant amount of produce is also grown locally, specifically bananas, plantain (plantain (cooking))s, mangoes, cherries, corn, manioc, rice, and tomatoes. The typical St. Marc resident consumes a lot of fruit. A dish very specific to St. Marc consists of rice with sauce “pois” (beans), crab goat meat mixed in, or both. Other dishes include bananne pesse (fried plaintains) which are accompanied with piklese, a spicy “gardiniera” mixture


Chuncheon

-enlightenment-857401 "Simply stunning: 33 incredible Korean temples" ''CNN Go''. 10 February 2012. Retrieved 2012-04-12 Food The city was historically known as a chicken farming region and is famous for "dak galbi", which translates as chicken ribs. It consists of chicken, sliced cabbage, sweet potatoes, ''tteok'' (rice cakes), and scallions, mixed with a spicy sauce heavy on gochujang. It is usually cooked in a big iron pan in the center

&ADDRESS_2 14794&ThemeCode Sightseeing_17&kosm m3_2 Chuncheon's Dakgalbi (spicy stir-fried chicken with vegetables) , Tour2Korea.com, Retrieved on April 14, 2006 Festivities Cultural Festival *Kim, Yu - Jeong munhakje (April each year) *Uiam jae (April each year) *Chuncheon International Mime Festival (annually in May) *Chuncheon art festival (July each year) *Chuncheon 古 Music Festival (July each year) *Chuncheon Puppet festival (every August) *Chuncheon

, and its capital city, Chuncheon. Makguksu at Doosan Encyclopedia It is difficult to generalize regarding ''makguksu'' ' s accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavoring recipes. In most cases, ''makguksu'' is very spicy, sometimes seasoned with ''gochujang'' (hot


Ao Nang

in front of the Tipa Resort also does good ''som tam'' (papaya salad) at 40 baht. Also look out for the yellow-signed noodle stalls with a "4" in a bowl as their logo, which serves a garlic-flavoured and tasty ''bamii muu daeng'' (roast pork noodles) for 25 baht. The pad Thai served in a stall named "Kai Tieun Restaurant" is good and cheap. The noodle itself is not spicy although spice-rich condiments are available. The stall in front of Adidas Store serves rice-type lunches

at 20-30 baht a box. The "Kao Nam" (similar to nasi briyani in Malaysia) is superb. Be careful with the "keng moo" (minced spicy pork with rice) as it is very spicy. Generally the places along the beach are more expensive and the ones up the hill tend to be cheaper and better value. Even up past McDonald's on the right, some offer squid and fish at amazingly low prices. *


Bukittinggi

Gadang", miniature bicycles, etc. You can get better prices if you buy in bulk. Look for a guy by the name of Anton. Do ask for a discount. You will notice that item displayed would be of slightly better quality than that offered in smaller shops. Price comparison is essential to enjoy better bargains. Eat People in Bukittinggi like dry, spicy, and sweet snack foods. They make snacks with different tastes and shapes from ingredients that make the foods here special. For example, from

cassava they can make spicy long cassava chips, tasty cubed cassava chips, and sweet round cassava chips. The many others include shredded dry eel, spicy potato chips, sweet potato chips, etc. They can be found in Pasar Atas at low prices, but they are not fresh. On the way back to Padang there are many food shops that sell these snacks of better quality. There's small fish named Ikan Bilih (Bilis) or "ikan Danau" in Lake Singkarak that is not found elsewhere. Locals deep fry it or cook

it in a sour soup with vegetable. One portion of fried Bilih is about Rp 5,000 and you eat the whole fish, head and bones and all. Most of the restaurants in Bukittinggi serve Padang cuisine which is creamy, spicy, and hot. An average price is about Rp 15,000 per person for one meal. The food unsold is kept overnight and reheated the next day, so it is not recommended for those who like fresh food. After dark, there are many hawkers near Jam Gadang selling fresh foods such as nasi goreng


Zunyi

its fiery hot local cuisine, including yangrou fen (spicy hot rice noodle soup with lamb and bean curd). This is made with Lai fen, a kind of thick wide round rice noodle that is made locally (at a factory in the town of Gaoping (Gaoping, Guizhou)), and is difficult to find elsewhere. The rice liquor Maotai (Moutai) is produced in the town of Maotai in Renhuai. Another well-known local liquor is Dongjiu. The local beer Gaoyuan is quite delicious. '''Liu Er Ma Mi

, this rice noodle dish is made using strips of mutton. Owing to the tastes of locals, yangroufen only comes available in a spicy broth. Addition of extra chilis during the cooking process is optional and you will be asked whether you want it or not. Yangroufen is rich and filling and often eaten for breakfast in Zunyi. Many shops remain open 24 hours making it a popular midnight snack as well. Pickled cabbage and radishes are available in the large glass urns in every shop - just help yourself

goat raised for its hair and meat across the hills of Guizhou. Owing to the tastes of locals, yangroufen only comes available in a spicy broth. Addition of extra chilies during the cooking process is optional and you will be asked whether you want it or not. Yangroufen is rich and filling and often eaten for breakfast in Zunyi. Many shops remain open 24 hours making it a popular midnight snack as well. Pickled cabbage and radishes are available in the large glass urns in every shop - just help


Teluk Intan

school, Sekolah Menengah Teknik Teluk Intan. Local delicacies thumb 200px right Teluk Intan 'Chee Cheong Fun (File:Plate of Chee Cheong Fun.jpg)' (猪肠粉) Many Malay delicacies can be found in Teluk Intan. These include 'mee rebus' Mastan Ghani, a boiled noodle dish served with a moderately spicy and sweet gravy; a more spicy noodle dish called Mee Jawa; nasi kandar, satay, and fruit rojak. Another attraction is a beverage made


Guiyang

, that the fossils are painted to show the bones more starkly against a darker background of stone. Eat People in Guiyang like those throughout Southwest China love spicy food. Use of red chilies of various temperatures and salty dried chili powder dips for hot pots is ubiquitous. Food can be prepared mild (不要辣 buyaola) according to your tastes but the best way is to settle in and eat the way the locals do. With a brave stomach, you could eat something new everyday for a week just by walking along

can mix with the soup base for dipping. Minority cuisines are also readily available throughout Guiyang (look for wait staff in brightly colored outfits clapping, dancing and playing oversized pan-flutes at the door). One of the most common and delicious varieties available is the Miao Minority's Suan Tang Yu (酸汤鱼) a hot pot centered around a hot and spicy broth with a large whole fish chopped up inside. Like all hot pot restaurants veggies, meats and other delicacies are purchased a la carte

plate in a bath of sizzling chili sauce. This snack is served hot from carts congregating along Zhonghua Zhonglu. The dish is safe to eat despite the distance from the ocean. One stick costs ¥1. The 鱿鱼 carts are often found in close proximity to other snack carts selling grilled tofu, mutton kabobs, spicy pickled radishes and other munchies. For excellent Guizhou cuisine at very reasonable prices try Siheyuan (四合院). The restaurant enjoys a good bit of local fame and is popular with the (very


Antakya

and katıklı ekmek . Hot spicy food is a feature of this part of Turkey, along with Turkish coffee and local specialities. Here are some savour: * ''İçli köfte'' and other oruk varieties: varieties of the Arabic ''kibbeh'', deep-fried balls of bulgur wheat stuffed with minced meat; or baked in ovens in cylinder-cone shape. Saç oruğu is made of the same ingredients, however in circular shape. *Kaytaz Böreği'': It is patty that is made of wheat, beef, tomato and onion. * Katıklı

, minced meat or spinach filling * Spicy chicken, a specialty of Harbiye * Za'atar (Zahter) a traditional Levantine Arabic paste of spiced thyme, oregano, and sesame seeds, mixed with olive oil, spread on flat (called ''pide'' or in English pita) bread. * Fresh chick peas, munched as a snack. * ''Hirise (Harees)'', boiled and pounded wheat meal. * ''Aşur'', meat mixed with crushed wheat, chickpea, cumin, onion, pepper and walnut ;''Meze'' * Hummus - the chick-pea dip * pureed

fava beans * Patlıcan Salatası: Patlıcan salatası or babaganoush, made of baked and sliced aubergines that mixed with pepper and tomato. It is usually served with pomegranate syrup. * Taratur: Known also as Tarator, made of walnuts, 'tahin', yogurt and garlic. * Süzme Yoğurt: A type of yogurt that its water content is removed with traditional methods. * Ezme Biber: It is made of pepper and walnuts. * Surke - dried curds served in spicy olive oil * Çökelek


Chengdu

cuisine thumb left upright Teahouse in Chengdu (File:Teehaus chengdu.jpg) The distinct characteristic of Sichuan cuisine is the use of spicy chilies and peppercorns. Local dishes include Grandma Chen's Tofu (Mapo doufu), Chengdu Hot pot, and Dan Dan Mien (meaning "Noodles carried on a pole" Dan Dan Noodles). All three dishes are spicy. Mapo Doufu and Dan Dan Mien contain Sichuan peppers to give them additional flavor. An article ref name "www.latimes.com"

and subtlety in dishes, snacks, banquets, and hotpot. A characteristic adage goes: 'one dish, one style; one hundred dishes, one hundred flavors; flexible use of hot chilis and delicate flavors.' Of thousands of dishes, each has a story behind it. The local snacks in Chengdu are known for creative ingredients, skilled preparation, wide variety, and cheap prices. Tastes range from sweet and spicy to sour and hot in a range of cooking techniques including frying, stewing, baking, steaming and boiling

tollfree fax hours price content If you want to buy American food, and do not mind a 50% premium, this has friendly service and all imported products. Eat You will find no shortage of delicious and fiery Sichuan food in Chengdu. Most of the food is quite spicy, be sure to specify whenever you order: non-spicy (不要辣; ''búyàolà''), a little spicy (微辣; ''wēilà'') or 'old' (very) spicy (老辣; ''lǎolà''). If you are not accustomed to it yet, a bottle of sweetened soy, almond


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