The Chinese have been making a lot of fuss lately about their inability to grow their own fresh produce, and a new strain of their popular vegetable broth has been making headlines for a few years now.
In fact, the new strain is a modified version of the original.
The name comes from the Chinese term for “fresh fruit”, but in this case the strain is derived from a strain of tomatoes that are actually cultivated in the United States.
The original tomato-based broth was named “Chinese vegetable broth” because of its similarities to Chinese fresh fruits.
When you boil a bunch of fresh tomatoes in a water bath, you get the distinctive aromas of the tomato flesh, while the concentrated, watery flavor of the broth is derived in part from the tomatoes.
Now, a new batch of the new Chinese strain is on the market, and it’s made by using a strain that’s grown in the U.S. It’s called the “Shenzhou strain,” after the Chinese name for the fruit, which means “Chinese plum”.
Shenzhou is one of the three plants from the genus Shen, which is related to the red bell pepper.
Shenzhou tomatoes are used as a meat substitute in Chinese cuisine.
This is what the original batch of Shenzhou broth looks like.
(Click here for a full image gallery of the product)Shen Zhou is a pretty popular Chinese food that’s traditionally used as an ingredient in Chinese restaurants and home cooking.
According to the New York Times, Chinese cooking in China has been a staple of the Chinese culinary tradition since ancient times.
Chinese cooking is so popular that in the 1970s, Chinese immigrants began moving to the United Kingdom to work in restaurants, and some Chinese food now features a distinctly British flavor.
Sichuan Sichuan cuisine is a blend of Sichu, Sichian, and Sichun, and is typically served with rice, green onions, and fish sauce.
Many of the ingredients for this Chinese noodle soup are from the Sichuu region, which borders the Philippines and Taiwan.
Here’s how it looks like: (This is a video of me cooking the soup: click here to watch it) The original batch is actually a very easy recipe to make.
You simply add all the ingredients in a blender, blend until smooth, then strain into a large pot.
To make the soup, you can either boil the soup in a large saucepan for a short time or pour it over rice, adding as much water as you like to the rice.
Once the soup is cooked, the sauce should be thick, but not overly so.
I recommend adding a splash of water to the soup as it thins out, as the soup will thicken more as it cools.
If you want a thicker soup, simmer it in a pan until it thickens up.
Finally, serve the soup with a side of steamed rice or noodles.
What are you looking for in a Chinese vegetable soup?
Are there any other new and interesting ingredients in Chinese cooking?