Vegetables

(n) /ˈvedʒtəbəlz/

Nghĩa

Rau cải (cây dùng để ăn (như) thức ăn; khoai tây, đậu, hành...)

UK ˈvedʒtəbəlz

US ˈvedʒtəbəlz

Although many people get a chill through their spine at the very mention of the word pickles, Koreans have found a way to make fermented pickled vegetables interesting, tasty and titillating.
A classic starter or a side dish to any Korean meal, these spicy, salty, sweet and sour vegetables known as [kimchi] start their way sliced, tied in bundles.
It was originally called [chimchae], literally translated to soaked vegetables.
Various flavors and sweetening may be added, or natural yogurt may be mixed with fresh fruits or vegetables.
Moreover, [Saulsbury's] book contains numerous suggestions for savory renderings of the dish, including those made with varied vegetables and goat cheese.
Spring rolls are popular Chinese snack items, which comprise of thin pastry wrap stuffed with vegetables, noodles and meat filling.
In that period, thin cakes made of flour were very popular and were mostly accompanied with vegetables.
The vegetables, mint and lettuce is thinly chopped and tofu is baked by adding soy sauce.
Noodles, few mint leaves, chopped vegetables, and lettuce are placed on thin wraps and then is rolled.
They are then folded over sweet fillings like chocolate and fruit, or savory cheeses and stir-fried vegetables.