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A. Wong
A. Wong is a Michelin-starred Chinese restaurant, located in Pimlico, London. It serves modern British retake on traditional Cantonese dishes. It is owned by Andrew Wong, a third-generation London restaurateur who is also the restaurant's chef de cuisine. History In 2012, Andrew Wong, a third-generation restaurateur, opened A. Wong, named after his parents, in Pimlico and became its chef patron. The site was previously the location of his parents' Cantonese restaurant Kym. The author of the magazine article is not to be confused with the chef of a similar name. Wong's wife Nathalie manages the restaurant. Among notable guests of the restaurant were brothers Ferran and Albert Adrià of El Bulli. Menu The restaurant has provided traditional Cantonese dishes with modern British twists. The menu has been seasonal and included Peking duck, '' guotie'' (pan-fried dumpling) and '' xiaolongbao'' (Shanghai pork dumpling) with ginger-flavoured vinegar foam. It has also offered the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xinjiang Cuisine
Uyghur cuisine ( ug, ئۇيغۇر تائاملىرى, , ; zh, s=維吾爾菜, p=Wéiwú'ěr Cài, links=no) is a cuisine of the Uyghur people, which is also consumed outside of Xinjiang. Signature ingredients include roasted mutton, kebabs, and rice. Because of the Muslim population, the food is predominantly halal. Xinjiang cuisine is found throughout much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions. The Herembagh ( ug, ھەرەمباغ, ; zh, c=海爾巴格, p=Hǎi'ěr bā gé), Yershari, Loulan, Tarhar, Ali Jiang, and many other franchises serve Uyghur cuisine. Ethnic composition Ethnic groups in Xinjiang meaning new territory originally Uyghuristan (East Turkistan) generally have traditionally cooking methods rooted by thousand of years from the Karahan empire. The Uyghurs form a large part of the population of (Xinjiang) Uyhguristan (East Turkistan), and so naturally their food dominates the region. Uyghur food is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mentha
''Mentha'' (also known as mint, from Greek , Linear B ''mi-ta'') is a genus of plants in the family Lamiaceae (mint family). The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution across Europe, Africa - (Southern Africa), Asia, Australia - Oceania, North America and South America. Its species can be found in many environments, but most grow best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow 10–120 cm (4–48 inches) tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagyu Beef
Wagyu ( ja, 和牛, Hepburn: ''wagyū'', ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle. History Cattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period. Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertilizer. Milk consumption was unknown, and – for cultural and religious reasons – meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kung Pao Chicken
Kung Pao chicken (), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only ), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Western Kung Pao chicken is also a staple of Westernized Chinese cuisine. History The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was ''Taizi Shaobao'', which is one of ''Gongbao'' (). The name ''Kung Pao chicken'' is derived from this title, while the use of the character ''dīng'' in the name of the dish is a pun on his surname ''Dīng'', a moderately common Chinese surname that can also be read to mean "small cube" (like the cub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snail
A snail is, in loose terms, a shelled gastropod. The name is most often applied to land snails, terrestrial pulmonate gastropod molluscs. However, the common name ''snail'' is also used for most of the members of the molluscan class Gastropoda that have a coiled shell that is large enough for the animal to retract completely into. When the word "snail" is used in this most general sense, it includes not just land snails but also numerous species of sea snails and freshwater snails. Gastropods that naturally lack a shell, or have only an internal shell, are mostly called '' slugs'', and land snails that have only a very small shell (that they cannot retract into) are often called ''semi-slugs''. Snails have considerable human relevance, including as food items, as pests, and as vectors of disease, and their shells are used as decorative objects and are incorporated into jewelry. The snail has also had some cultural significance, tending to be associated with lethargy. The sn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wuwei, Anhui
Wuwei () is a county-level city in the southeast of Anhui Province, China, under the jurisdiction of the prefecture-level city of Wuhu. Previously a county, Wuwei was upgraded to a county-level city in late 2019. It has population of 1,214,000 as of 2018, and an area of . The government of Wuwei City is located in the town of . Administrative divisions Wuwei directly administers the following 20 towns: Climate Urbanization On December 16, 2019, the State Council approved re-designating Wuwei from a county to a county-level city, due to the area's increasing urbanization. Eight months later, ''The Economist'' commented on the urbanization, describing that "at the heart of Wuwei, high-rise housing and a glossy white shopping centre sit next to dilapidated alleys where farmers sell live chickens". Economy In 2018, the city recorded a GDP Gross domestic product (GDP) is a monetary measure of the market value of all the final goods and services produced and sold (no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seabass
Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European bass, ''Dicentrarchus labrax''. Sometimes referred to as sea bass include the following: Family Serranidae Family Serranidae * Genus ''Paralabrax'' ** Barred sand bass (''Paralabrax nebulifer'') lives mainly off the coast of California. * Genus ''Centropristis'' ** Black sea bass (''Centropristis striata'') is found on the East Coast of the United States. * Genus '' Caesioperca'' **Butterfly perch (''Caesioperca Lepidoptera'') is found in the eastern Indian Ocean and the southwest Pacific Ocean, including southern Australia and New Zealand. * Genus ''Caprodon'' ** Pink maomao (''Caprodon longimanus'') is found in the eastern Indian Ocean and the southern Pacific Ocean, including Australia and New Zealand. * Genus ''Epinephelus'' **Potato c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anhui Cuisine
Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan region in southern Anhui Province. Methods and ingredients Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common cooking techniques. Frying and stir frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available. Anhui cuisine is heavily associated with tofu, with Chinese folklore crediting the creation of tofu to the Han dynasty prince Liu An who hailed from Shou County (dubbed the "hometown of tofu"). According to Chinese legend, stinky tofu was cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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