Maghreb cuisine Salt-preserved lemons (l'hamd mrakad) and so-called "oil-cured" olives are distinctive elements of the cuisine. The best-known Maghrebi dish abroad is couscous, made from wheat semolina. The tajine, a cooking vessel made of clay of Berber origin, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, whereas in Morocco it is a slow-cooked stew. Pastilla is also an important Arab-Andalusian dish of the region. Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean
Double steaming in Mandarin, because "dun" means to simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong (Canton). Cantonese cuisine is famous for its slow-cooked soup. One famous dish of this kind is called the "winter melon urn" (). It is prepared by emptying the inside of a winter melon to make an urn. The outside of the winter melon is often carved with artistic patterns. The inside is then filled with soup ingredients, such as Chinese cured ham and Chinese herbs. The whole urn, complete with its original melon lid, is double-steamed for