当你把那筷子挑起满满一筷子的葱油拌面，还没入口，那股浓郁的葱香就直钻鼻腔，瞬间勾起你的食欲。咬上一口，面条筋道有嚼劲，每一根都裹满了葱油和酱汁，咸鲜的味道在舌尖散开，细细品味，还有一丝微微的甜味，层次丰富得不得了。再嚼上一口炸得干香的葱段，那口感，简 ...

A 900-pound dolphin landed in a fishermen's boat in New Zealand causing damage to the vessel. CBS News' Elizabeth cook ...

Green Onion (Scallions): These onions are prized for their green leaves and the “bulb” part, which is very narrow and white. Green onions are sold in bunches and are almost always used raw, sliced in ...

A Chinese influencer who runs a scallion pancake stall and is famous for his unique technique which resembles shooting a basketball has attracted 2.8 million followers in just one day. Jump Shot ...

Spoon scallion sauce over eggs, then top with remaining bread. Slice—or don’t!—the sandwiches however you like, and serve right away. Adapted from ‘The Cook You Want to Be’ by Andy ...

But if you’re feeling lucky and want to try something new come March 17, you should go with this Irish bangers and biscuits.

In this dish, Cheng makes a luxe version of a popular Chinese street food snack, scallion (spring onion) pancakes, by adding fried oysters. In Hong Kong and other parts of east and south-east Asia ...

1. Make the scallion oil: In a wok, heat oil to 284 degrees. Add scallions and ginger and fry until golden, about 25 minutes. Use a slotted spoon to transfer to a paper-towel-lined baking tray.