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sometimes for every meal. vietnamese noodles are made from a few basic ingredients, the most common being rice, wheat and mung beans, but a whole sub-cuisine is built on these basics. known for its balance of five elements, many vietnamese dishes include five fundamental taste senses (ngå© vá""): spicy (metal
organs (ngå© táo¡ng): gall bladder, small intestine, large intestine, stomach, and urinary bladder. vietnamese dishes also include five types of nutrients (ngå© cháo¥t): powder, water or liquid, mineral elements, protein and fat. vietnamese cooks try to have five colours (ngå© sáo ̄c): white (metal...
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