Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Bhutanese_cuisine> ?p ?o }
- Bhutanese_cuisine abstract "Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: brug-zas) employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. Zow shungo is a rice dish mixed with leftover vegetables. Ema datshi is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include jasha maru (a chicken dish), phaksha paa (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), thukpa, bathup, and fried rice. Cheese made from cow's milk called datshi is never eaten raw, but used to make sauces. Zoedoe is another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.Popular snacks include momo (Bhutanese dumplings), shakam eezay, khabzey (dried fritters made with flour, water, and sugar, which are then deep-fried), shabalay, juma (Bhutanese sausages marinated in spices), and noodles. Restaurants in the country can serve Chinese, Nepalese, Tibetan and Indian foods, which are very popular and in recent years Korean restaurants have opened due to the increasing popularity of Korean popular culture in the country. Dairy foods, particularly butter and cheese from yaks and cows, are also popular, and indeed almost all milk is turned into butter and cheese. Popular beverages include butter tea (called suja), milk tea (called ngaja), black tea, locally brewed ara (rice wine), and beer. Spices include curry, cardamom, ginger, thingay (Sichuan pepper), garlic, turmeric, and caraway.Bhutanese dishes and foods".
- Bhutanese_cuisine thumbnail Bhutanese_hemadatsi.jpg?width=300.
- Bhutanese_cuisine wikiPageExternalLink 010209-Bhutan-Druk-Highlands-Ema-Datsi-Bhutanese-Cuisine-Travel-DECHEN-PHUG-LHAKHANG.htm.
- Bhutanese_cuisine wikiPageExternalLink books?id=2VlSJqs3e4IC&pg=PA105.
- Bhutanese_cuisine wikiPageID "12835805".
- Bhutanese_cuisine wikiPageLength "4586".
- Bhutanese_cuisine wikiPageOutDegree "77".
- Bhutanese_cuisine wikiPageRevisionID "703605652".
- Bhutanese_cuisine wikiPageWikiLink Altitude.
- Bhutanese_cuisine wikiPageWikiLink Ara_(drink).
- Bhutanese_cuisine wikiPageWikiLink Beef.
- Bhutanese_cuisine wikiPageWikiLink Beer.
- Bhutanese_cuisine wikiPageWikiLink Bhutan.
- Bhutanese_cuisine wikiPageWikiLink Bhutanese_red_rice.
- Bhutanese_cuisine wikiPageWikiLink Black_tea.
- Bhutanese_cuisine wikiPageWikiLink Brown_rice.
- Bhutanese_cuisine wikiPageWikiLink Buckwheat.
- Bhutanese_cuisine wikiPageWikiLink Butter.
- Bhutanese_cuisine wikiPageWikiLink Butter_tea.
- Bhutanese_cuisine wikiPageWikiLink Caraway.
- Bhutanese_cuisine wikiPageWikiLink Cardamom.
- Bhutanese_cuisine wikiPageWikiLink Category:Bhutanese_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Category:South_Asian_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Cattle.
- Bhutanese_cuisine wikiPageWikiLink Cheddar_cheese.
- Bhutanese_cuisine wikiPageWikiLink Cheese.
- Bhutanese_cuisine wikiPageWikiLink Chicken_(food).
- Bhutanese_cuisine wikiPageWikiLink Chile_con_queso.
- Bhutanese_cuisine wikiPageWikiLink Chili_pepper.
- Bhutanese_cuisine wikiPageWikiLink Chinese_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Curry.
- Bhutanese_cuisine wikiPageWikiLink Curry_powder.
- Bhutanese_cuisine wikiPageWikiLink Dairy.
- Bhutanese_cuisine wikiPageWikiLink Dal.
- Bhutanese_cuisine wikiPageWikiLink Druk_Air.
- Bhutanese_cuisine wikiPageWikiLink Dzongkha.
- Bhutanese_cuisine wikiPageWikiLink Ema_datshi.
- Bhutanese_cuisine wikiPageWikiLink Fern.
- Bhutanese_cuisine wikiPageWikiLink Flour.
- Bhutanese_cuisine wikiPageWikiLink Fried_rice.
- Bhutanese_cuisine wikiPageWikiLink Fritter.
- Bhutanese_cuisine wikiPageWikiLink Garlic.
- Bhutanese_cuisine wikiPageWikiLink Ginger.
- Bhutanese_cuisine wikiPageWikiLink Gouda_cheese.
- Bhutanese_cuisine wikiPageWikiLink India.
- Bhutanese_cuisine wikiPageWikiLink Indian_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Korean_Wave.
- Bhutanese_cuisine wikiPageWikiLink Korean_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Lamb_and_mutton.
- Bhutanese_cuisine wikiPageWikiLink Leaf_vegetable.
- Bhutanese_cuisine wikiPageWikiLink Lentil.
- Bhutanese_cuisine wikiPageWikiLink Maize.
- Bhutanese_cuisine wikiPageWikiLink Meat.
- Bhutanese_cuisine wikiPageWikiLink Milk_tea.
- Bhutanese_cuisine wikiPageWikiLink Momo_(dumpling).
- Bhutanese_cuisine wikiPageWikiLink National_dish.
- Bhutanese_cuisine wikiPageWikiLink Nepalese_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Noodle.
- Bhutanese_cuisine wikiPageWikiLink Pork.
- Bhutanese_cuisine wikiPageWikiLink Radish.
- Bhutanese_cuisine wikiPageWikiLink Rice.
- Bhutanese_cuisine wikiPageWikiLink Rice_wine.
- Bhutanese_cuisine wikiPageWikiLink Sausage.
- Bhutanese_cuisine wikiPageWikiLink Sha_Phaley.
- Bhutanese_cuisine wikiPageWikiLink Sichuan_pepper.
- Bhutanese_cuisine wikiPageWikiLink Spice.
- Bhutanese_cuisine wikiPageWikiLink Sugar.
- Bhutanese_cuisine wikiPageWikiLink Thimphu.
- Bhutanese_cuisine wikiPageWikiLink Thukpa.
- Bhutanese_cuisine wikiPageWikiLink Tibetan_cuisine.
- Bhutanese_cuisine wikiPageWikiLink Tomato.
- Bhutanese_cuisine wikiPageWikiLink Tsheringma_tea.
- Bhutanese_cuisine wikiPageWikiLink Turmeric.
- Bhutanese_cuisine wikiPageWikiLink Turnip.
- Bhutanese_cuisine wikiPageWikiLink Vegetable.
- Bhutanese_cuisine wikiPageWikiLink Wylie_transliteration.
- Bhutanese_cuisine wikiPageWikiLink Yak.
- Bhutanese_cuisine wikiPageWikiLink Yak_butter.
- Bhutanese_cuisine wikiPageWikiLink File:Bhutanese_hemadatsi.jpg.
- Bhutanese_cuisine wikiPageWikiLinkText "Bhutanese cuisine".
- Bhutanese_cuisine wikiPageWikiLinkText "Bhutanese".
- Bhutanese_cuisine wikiPageWikiLinkText "dishes".
- Bhutanese_cuisine wikiPageWikiLinkText "food".
- Bhutanese_cuisine wikiPageUsesTemplate Template:Asian_topic.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Bhutan_topics.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Bhutanese_society.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Cuisine.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Culture_of_Bhutan.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Portal.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Ref_begin.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Ref_end.
- Bhutanese_cuisine wikiPageUsesTemplate Template:Reflist.
- Bhutanese_cuisine subject Category:Bhutanese_cuisine.
- Bhutanese_cuisine subject Category:South_Asian_cuisine.
- Bhutanese_cuisine comment "Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: brug-zas) employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.".
- Bhutanese_cuisine label "Bhutanese cuisine".
- Bhutanese_cuisine sameAs Q2564183.
- Bhutanese_cuisine sameAs Bhútánská_kuchyně.
- Bhutanese_cuisine sameAs Cuisine_bhoutanaise.
- Bhutanese_cuisine sameAs m.02x6xx1.