Dong'an chicken Dong'an chicken Dong'an chicken () is a Chinese cuisine cold parboiled chicken dish from Hunan cuisine, flavoured with chili peppers, ground sichuan peppercorns, white rice vinegar, scallions and ginger. It is named after Dong'an County. It is one of the signature dishes of Hunan chefs. Dongan Chicken is a classic Hunan dish. Its cooking method originated from Dong'an County, Hunan Province. According to legend, as early as the first year of Tang Xuanzong, Dong'an people began to make vinegar chicken. The vinegar chicken was renamed Dong'an Chicken in two ways: One said that because of the Xiang military commander in
Nepal "dal bhat". "Dal" is a lentil soup, and is served over "bhat" (boiled rice), with "tarkari" (curried vegetables) together with "achar" (pickles) or "chutni" (spicy condiment made from fresh ingredients). It consists of non-vegetarian as well as vegetarian items. Mustard oil is a common cooking medium and a host of spices, including cumin, coriander, black pepper, sesame seeds, turmeric, garlic, ginger, methi (fenugreek), bay leaves, cloves, cinnamon, chilies and mustard seeds are used in cooking. Momo is a type of steamed dumpling with meat or vegetable fillings, and is a popular fast food in many regions of Nepal. Association football