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饼
''Bing'' ( zh, 餠) is a wheat flour-based Chinese food with a flattened or disk-like shape. These foods may resemble the flatbreads, pancakes, pies and unleavened dough foods of non-Chinese cuisines. Many of them are similar to the Indian roti, French crêpes, Salvadoran pupusa, or Mexican tortilla, while others are more similar to cakes and cookies. The term is Chinese but may also refer to flatbreads or cakes of other cultures. The crêpe and the pizza, for instance, are referred to as ''keli bing'' (可麗餅) and ''pisa bing'' (披薩餅) respectively, based on the sound of their Latin names and the flour tortilla is known as ''Mexican thin bing'' (墨西哥薄餅) based on its country of origin. Types ''Bing'' are usually a casual food and generally eaten for lunch, but they can also be incorporated into formal meals. Both Peking duck and moo shu pork are rolled up in thin wheat flour ''bao bing'' with scallions and sweet bean sauce or hoisin sauce. ''Bing'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cōng Yóu Bǐng
Cong you bing (cōngyóubǐng) ( zh, s=wikt:葱油饼, 葱油饼, t=wikt:蔥油餅, 蔥油餅, w=Ts'ung1-yu2-ping3, p=cōngyóubǐng, l=scallion oil pancake; Mandarin Chinese, Mandarin pronunciation ), also known as scallion pancake or "green onion pancake", is a Chinese cuisine, Chinese Umami, savory, Leavening agent, unleavened flatbread folded with cooking oil, oil and minced scallions (green onions). Unlike Western pancakes, it is made from dough instead of batter (cooking), batter. It is pan-fried, which gives it crisp edges and a chewy texture. Many layers make up the interior, contributing to its chewy texture. Variations exist on the basic method of preparation that incorporate other flavors and fillings. Scallion pancakes are served both as a street food item and as a restaurant dish. They are also sold commercially, either fresh or frozen food, frozen in plastic packages (often in Asian supermarkets). Variations and accompaniments Other ingredients, such as choppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popiah
Popiah () is a Fujianese/ Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. ''The dish is'' made by the people and diaspora of Fujian province of Mainland China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century. Etymology In the Chaoshan dialect and Hokkien language, ''popiah'' is pronounced as /poʔ˩piã˥˧/ (), which means "thin flatbread/cake". Depending an the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (), which is the etymological origin of "lumpia" in Indonesia and the Philippines. It is referred to as ''rùnbǐng'' () or ''báobǐng'' () in Mandarin, and also as ''bópíjuǎn'' (). Wrapper and fillings A ''popi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jianbing
''Jianbing'' () is a traditional Chinese street food similar to crêpes. It is a type of ''bing'' generally eaten for breakfast and hailed as "one of China's most popular street breakfasts". The main ingredients of ''jianbing'' are a batter of wheat and grain flour, eggs and sauces, cooked quickly by spreading the batter on a large frying pan or a specialized flat hotplate. It can be topped with different fillings and sauces such as ''bocui'' (, thin and crispy fried cracker), ham, chopped or diced mustard pickles, scallions and coriander, chili sauce or hoisin sauce depending on personal preference. It is often folded several times before serving. ''Jianbing'' has seen international popularization in recent years and can be found in Western cities such as London, Dubai, New York City, Portland, Oregon, Seattle, Chicago, San Francisco, Toronto, Hamilton and Sydney, sometimes with modifications to cater to local tastes. History ''Jianbing'' originated in northern China, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaobing
Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices. Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Most Shaobing are popular in the northern part of China. Different types of shaobing are often associated with certain cities and towns. Shaobing is a common breakfast item. Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (''huǒguō'') in winter or soy mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lotus Leaf Bread
Lotus leaf bread () is a Chinese steamed bread that is semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. It is a traditional accompaniment to dishes such as fen zheng rou or roast duck. The bland white dough acts as a counterfoil to the intense flavors and textures of rich, meaty dishes such as a slow-cooked pork belly. Lines or patterns may be added to make it resemble a lotus leaf more. When the bread is stuffed, it is referred to as a lotus leaf bun (). Lotus leaf bread is most well known outside of China as the bread that is used in the Fujianese dish gua bao. References Chinese breads {{Bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gua Bao
The ''gua bao'' (), also known as pork belly bun, ambiguously as bao, or erroneously as bao bun, is a type of lotus leaf bun () originating from Fujian cuisine. It is a popular snack in Taiwan and is commonly sold at night markets and restaurants. It is also a popular street food in Singapore, Malaysia, Philippines, and Nagasaki Chinatown in Japan. It consists of a slice of stewed meat and condiments sandwiched between flat steamed bread known as lotus leaf bread (). The lotus leaf bread is typically in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. The traditional filling for gua bao is a slice of red-cooked pork belly, typically dressed with stir-fried suan cai (pickled mustard greens), coriander, and ground peanuts. Etymology ''Gua'' () means to cut by drawing the knife around in the Taiwanese language. ''Bao'' means "bun", so the name ''bao bun'' is redundant, and ''bao'' in the Chinese lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laobing
Laobing (also: Luobing; ) is a type of unleavened flatbread popular in parts of northern China, including Beijing. It is sometimes referred to as a Chinese pancake. Laobing can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in texture. The bing is made by pan frying a rolled and layered unleavened dough consisting of salt, flour, and water.Qarooni, J., 1996: Flat Bread Technology, Springer p. 86. Most laobing are plain, although some have scallions or brown sugar inside the pastry. Laobing is usually cut into slices and served as a staple food, or can be stir-fried with meat and vegetables to make chaobing (stir-fried Chinese pancakes). See also * Scallion pancake *Guokui *Paratha *Roti canai * Wrap (sandwich) A wrap is a food dish made with a soft flatbread rolled around a filling. The usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Pancake
The spring pancake () is a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called lichun to celebrate the beginning of the spring. The spring pancake took its rise from the Jin dynasty and has prospered since the Tang dynasty. The lichun was valued by both Chinese ancient kings and civilians. Unlike kings’ great celebrations, civilians celebrated the lichun by eating spring pancakes wrapped around fresh vegetables and meat, which is called bite-the-spring. Bite-the-spring implies that civilians are praying for a good harvest year by eating fresh vegetables and meat at the beginning of spring. In the Qing dynasty, spring pancakes became a fried pancake wrapped around a filling that included ham, chicken, pork, black dates, scallions, walnuts and sugar. In addition, spring pancakes were one of the nine desserts for the regal banquet of the Qing dynasty. The spring pancake is slightly larger than the pancake that is served with Pekin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peking Duck
Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom. History Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the ''Complete Recipes for Dishes and Beverages'' (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoisin Sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added. Name The word ''hoisin'' is derived from the Chinese words for "seafood" (), although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood. The reason for the name is "seafood flavour", a common adjective in Chinese cuisine, especially Sichuanese (" fish fragrant"). Ingredients The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or colorin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rou Jia Mo
Roujiamo or rougamo () is a street food originating from the cuisine of Shaanxi Province and widely consumed all over China. In the United States, it is sometimes called a Chinese hamburger. Overview The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful. Some alternatives are also available. For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province it is often lamb. The meat is then minced or chopped and stuffed in "baijimo", a type of flatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan, giving a taste that diverges significantly from the clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
