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Etymologies
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Examples
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"We will negotiate with Singapore an economic cooperation deal under the World Trade Organization framework," said Taiwan presidential office spokesman Lo Chih-chiang.
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Jason Hu Chih-chiang raised the idea at a meeting with Secretary for Constitutional and Mainland Affairs Stephen Lam Sui-lung, who gave a positive response.
Taichung Mayor: Supersize Me Michael Turton 2009
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President-elect Ma Ying-jeou (馬英九) will be cautious in exercising his right to grant a general amnesty to any government officials convicted of misusing their special allowance funds after the Supreme Court on Thursday found him not guilty of embezzling from his mayoral special allowance, spokesman Lo Chih-chiang (羅智強) said yesterday.
Archive 2008-04-01 Michael Turton 2008
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Validi Togan, a scholar of profound erudition but sometimes biased by pan-Turkism, derived shogun, Sino-Japanese for chiang chün, "general," from the Qarluq title sagun.
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• Bean sauce, yuen-shi chiang, made from the residue of soy-sauce making, used to make savory sauces
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Hoisin sauce, ha-hsien chiang, made from the residue of soy-sauce making, mixed with wheat flour, sugar, vinegar, chilli pepper; served with Peking duck and mu shu pork
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Hoisin sauce, ha-hsien chiang, made from the residue of soy-sauce making, mixed with wheat flour, sugar, vinegar, chilli pepper; served with Peking duck and mu shu pork
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Bean paste, to-pan chiang, essentially a chunky wheat-barley-soy miso, used to make savory sauces
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• Bean paste, to-pan chiang, essentially a chunky wheat-barley-soy miso, used to make savory sauces
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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A number of the condiments used in Chinese cooking as sauces or sauce bases are variations on mold-fermented soybeans, or chiang.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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