Shengxing Station has restaurants that specialize in the cuisine that is native to what country?
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Shengxing Station Shengxing Station (), also spelled Shengsing Station or Shenghsing Station, is a railway station on the Taiwan Railways Administration (TRA) Western Line (Old Mountain Line). It is located in Sanyi Township, Miaoli County, Taiwan. This station was closed to normal service on September 24, 1998 due to a route change of the trunk line. It is now a tourist spot surrounded by a cluster of tea shops and traditional Hakka restaurants.
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Hakka cuisine Hakka cuisine, or Kuh-chia cuisine, is the cooking style of the Hakka people, who may also be found in other parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Taiwan, Hong Kong, Indonesia, Malaysia, Singapore and Thailand serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage.
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Tauge goreng Tauge goreng (Indonesian for "fried bean sprouts") is an Indonesian savoury vegetarian dish made of stir fried "tauge" (bean sprouts) with slices of tofu, "ketupat" or "lontong" rice cake and yellow noodle, served in spicy "oncom"-based sauce. "Tauge goreng" is a specialty of Jakarta and Bogor city, West Java, Indonesia. It usually sold as street food using "pikulan" (carrying pole) or "gerobak" (cart) street vendors. It is one of popular street food in Indonesia especially in Jakarta, and Greater Jakarta areas, including Bogor, Depok, Tangerang and Bekasi.
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Hong Kong cuisine Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the ), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"".
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Moldovan cuisine Moldovan cuisine is a style of cooking related to the people of Moldova and its breakaway region of Transnistria. It consists mainly of traditional European foods, such as beef, pork, potatoes, cabbage, and a variety of cereal grains.
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Malaysian cuisine Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
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Paomo Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an. It is a hot stew of chopped-up steamed leavened bread (known regionally as "mo" () or "mantou" ()), cooked in lamb broth and served with lamb meat, sometimes substituted with beef.
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Serbian cuisine Serbian cuisine (Serbian: српска кухиња / srpska kuhinja ) is the traditional cuisine of the Balkan country Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).
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Henan cuisine Henan cuisine, also known as Yu cuisine, is derived from the native cooking styles of Henan Province in China. It is a cross between Jiangsu cuisine, with which it shares the trait of selecting ingredients according to the four seasons, and to a lesser extent, Beijing cuisine, from which it adopted many cooking methods. The result is that Henan dishes are very seasonal, and taste lighter in comparison to Beijing cuisine, similar to Jiangsu cuisine.
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Brotzeit (restaurant) Brotzeit (known in Chinese as 博灿 (Simplified) or 博燦 (Traditional)) is a chain of restaurants based in Singapore, and now operating throughout the Asia-Pacific Region. Brotzeit International Pte Ltd was established in Singapore in 2006. Their restaurants are known simply as Brotzeit. Authentic Bavarian cuisine and renowned authentic German beer are served at their outlets. Brotzeit is the world's leading German Franchised Restaurant Casual Dining concept having Franchised or Corporate Markets in 11 markets throughout Asia.
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Sikkimese cuisine Sikkimese cuisine is the traditional cuisine of Sikkim, a state of India. Sikkimese are traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority.
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Indian Singaporean cuisine Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singapore cultures, and in response to locally available ingredients as well as changing local tastes. The local forms of Indian food may be seen as localised or even regional variations of Indian food, or in some cases, a form of hybrid Indian-Singaporean cuisine. Popular 'Indian' dishes and elements of Indian cuisine (although sometimes prepared and sold by non-Indians) include:
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Huangjin Gui Huangjin Gui (; pronounced ) is a premium variety of Chinese oolong tea traditionally from Anxi in Fujian province. Named after the yellow golden color of its budding leaves and its unique flowery aroma, said to be reminiscent of Osmanthus.
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Malatang Malatang (), roughly translated "numb spicy heated", is a common type of Chinese street food that is especially popular in Beijing. It originated in Sichuan, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot.
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Biluochun Biluochun (; pronounced ) is a famous green tea originally grown in the Dongting mountain region near Lake Tai, Jiangsu, China. Also known as "Pi Lo Chun", it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping.
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Myoga Myoga, myoga ginger or Japanese ginger (myōga (茗荷 ) ) is the species Zingiber mioga in the Zingiberaceae family. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea. Only its edible flower buds and flavorful shoots are used in cooking. The flower buds are finely shredded and used in Japanese cuisine as a garnish for "miso" soup, "sunomono", and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.
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Xidoufen Xidoufen (希豆粉) is a Chinese soup popular in Yunnan province that is made of boiled pea meal, often flavoured with crushed garlic, ginger, coriander, spring onion, dry chilli flakes and Sichuan pepper oil. It is often eaten with deep fried "youtiao" or Chinese flatbreads, particularly "cong you bing".
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Mie aceh Mie aceh or mi aceh is an Acehnese curried spicy noodle dish, specialty of Acehnese people from Aceh region, Indonesia.
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Turkmen cuisine Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. "Plov" (pilaf) is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsa, gutap (often filled with spinach), and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.
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Shanghai cuisine Shanghai cuisine (上海菜), also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine () which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours.
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Austrian cuisine Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
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Ivorian cuisine Ivorian cuisine (pronounced "I" "vor" "i" "an") is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.