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炒飯
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean ''nasi goreng'' and Thai '' khao phat'' are popular dishes. In the West, most restaurants catering to vegetarians have i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chǎo Fàn
Chinese fried rice () is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese cuisine, Chinese banquets, just before dessert. History The earliest record of fried rice is found in the Sui dynasty (589–618 CE). Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular. Fried rice is believed to have started as a way to accommodate leftovers. Traditionally, Southern Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables. The vegetables, meat and rice leftovers from the day before—which have passed their prime but are still good to consume, and too good to be fed to animals—are seasoned with soy sauce, lard and garlic, and stir-fried, making a hot meal. The basic elements of Chinese fried rice include rice, meat and vegetables, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkien Fried Rice
Hokkien fried rice (; also known as Fujian fried rice) is a popular Cantonese cuisine, Cantonese-style wok fried rice dish in many Chinese restaurants in Hong Kong. This dish did not originate in Fujian. It consists of a saucy stir-fried topping poured over ordinary egg fried rice. The topping can include Edible mushrooms, mushrooms, meat, vegetables, and other ingredients. These ingredients are stir-fried, velveting, mixed with water and starch, then seasoned with broth, soy sauce, and oyster sauce. See also * Fried rice * Gaifan * List of fried rice dishes References External links American Chinese cuisine American rice dishes Cantonese cuisine Chinese rice dishes Fried rice Hong Kong cuisine Taiwanese rice dishes {{US-Chinese-fusion-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chahan (food)
, also known as ''yakimeshi'' (Japanese: 焼飯 or 焼き飯), is a Japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. The dish is typically fried, and can be cooked in a wok. ''Chahan'' may have originated in the 1860s from Chinese immigrants arriving at the port of Kobe. ''Chahan'' is a staple food in homes in Japan. Some restaurants outside Japan serve the dish as a part of their fare. History ''Chahan'' may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called ''chǎofàn'' (); these same Chinese characters have a Japanese reading of ''chāhan''. Preparation ''Chahan'' is a Japanese fried rice dish that is typically cooked in a wok. Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yangzhou Fried Rice
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok- fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions. Names Yangzhou fried rice is a calque of the Chinese name written in traditional characters or in simplified ones, pronounced ''Yángzhōu chǎofàn'' in Mandarin or '' joeng4 zau1 caau2 faan6'' in Cantonese. Although it did not originate there, it is named for Yangzhou, an ancient city at the intersection of the Yangtze River and the Grand Canal in eastern China. "Yangzhou" is the pinyin romanization devised in the 1950s and very gradually introduced across the rest of the world. The dish is also frequently known as Yangchow fried rice from the same name's Postal Map form and as Yeung Chow fried rice from irregular romanization of its Cantonese pronunciation. The same dish is also known in Aus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaufa Salvaje Selva 17042010
''Arroz chaufa'', also known as ''chaufa'', is a fried rice dish from Peru. It is part of the Chinese Peruvian cuisine, which is called '' chifa''.«¿Cómo surge el Arroz chaufa, uno de los platos fusión más populares en Perú?» http://www.peru.travel. 5 de julio de 2021. Consultado el 27 de noviembre de 2021.«Historia del arroz chaufa» Abrecht. Consultado el 27 de noviembre de 2021 [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Chinese Cuisine
Japanese Chinese cuisine, also known as ''chūka'', represents a unique fusion of Japanese cuisine, Japanese and Chinese cuisine, Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by China, Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the shippoku cooking style. History A significant number of these dishes were introduced to Japan either by Chinese immigrants or Japanese soldiers returning from the Second Sino-Japanese War, Sino-Japanese war in China, creating a unique gastronomic landscape that reinterprets Chinese cuisine through a Japanese lens. This style of cuisine has found its expression in three main types of restaurants: ramen restaurants, dim sum houses, and standard Chinese-style restaurants. The resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asian Cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Koryo-saram cuisine – cuisine of the Koryo-saram, descended from Korean cuisine and influenced by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simplified Chinese Characters
Simplified Chinese characters are one of two standardized Chinese characters, character sets widely used to write the Chinese language, with the other being traditional characters. Their mass standardization during the 20th century was part of an initiative by the People's Republic of China (PRC) to promote literacy, and their use in ordinary circumstances on the mainland has been encouraged by the Chinese government since the 1950s. They are the official forms used in mainland China, Malaysia, and Singapore, while traditional characters are officially used in Hong Kong, Macau, and Taiwan. Simplification of a component—either a character or a sub-component called a Radical (Chinese characters), radical—usually involves either a reduction in its total number of Chinese character strokes, strokes, or an apparent streamlining of which strokes are chosen in what places—for example, the radical used in the traditional character is simplified to to form the simplified charac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Cuisine
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat, and pickled ginger is often an accompaniment to boiled rice. Ginge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
