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Suguo

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From Wikipedia, the free encyclopedia

Suguo (simplified Chinese: 酥锅; traditional Chinese: 酥鍋) is a traditional dish in Zibo,[1] Shandong[2] province for the Spring Festival (Chinese New Year[3]). The inventor Su Xiaomei[4] is the younger sister of Su Shi[5]-a famous poet in the Song dynasty.[6]

Cooking method and nutritional value

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The dish can be cooked using pork, Saccharina japonica,[7] lotus root,[8] tofu and so on.

References

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  1. ↑ "The introduction of Zibo." Archived 2008-04-26 at the Wayback Machine Retrieved Jan 7, 2016.
  2. ↑ "The introduction of Shandong." Retrieved Jan 7, 2016.
  3. ↑ "Chinese festivals：traditions, customs and rituals" Wei Liming；translated,Yue Liwen & Tao Lang,2010.
  4. ↑ "Su Xiaomei." Retrieved May 4, 2014.
  5. ↑ "Experience of Sushi." Retrieved Jan 5, 2016.
  6. ↑ "Song Dynasty" Retrieved Mar 7, 2014.
  7. ↑ "Saccharina japonica | Seaweed Industry Association" Archived 2015-09-09 at the Wayback Machine Retrieved Dec 12, 2015.
  8. ↑ "What is Lotus root." Retrieved Dec 23, 2015.
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