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Chinese Pickles
Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine (), or marinated in mixtures based on soy sauce or savory bean pastes (). The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles. History Chinese pickles have a long history that dates back to 1100 B.C.E., during the Zhou dynasty. The word “pickle”, “tsu ('zi' in Pinyin)” in Chinese, means “salt and incubate”. The pickled vegetables and fruit we refer to today date in practice back to the sixth century B.C.E. Ancient people pickled mainly to preserve their vegetables and fruit because pickling preserves food far past the natural date of expiration. Foods would often b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetables
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes place by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Changzhou Dried Turnip
Changzhou dried turnip () is a local food of Changzhou, southern Jiangsu province, east-central China. It is believed to have an almost 1,000-year history. It is called the "spicy dried turnip" because of its mix of a sweet taste and a combination of crisp and soft textures. It is one of the famous traditional types of pickled vegetables from China. Changzhou dried turnip is grown in Xinzha, Zhonglou District, Changzhou, and is described as red, smooth, crumbly, and having a sweet flavor. This kind of turnip used to be called the small turnip. By using this kind of turnip as the raw material and following a special salted process, when one chews Changzhou dried turnip the chewing has no residue. History For a very long time, each family living beside the canal of the Xinzha district planted the turnip and salted the turnip. After the People's Republic of China was established, the Sauce Production Company of Changzhou became the center of production. The spicy dried turnip is o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ya Cai
Ya cai () is a pickled vegetable originating from the Sichuan Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of t ... province, China. It is made from the upper stems of a variety of mustard green. Ya Cai is more pungent than the similar zha cai. See also * Tianjin preserved vegetable * Zha cai * Suan cai * Pao cai * Meigan cai References External links fuchsiadunlop.comSohbet {{DEFAULTSORT:Ya Cai Chinese pickles Sichuan cuisine Fermented foods Pickles Stem vegetables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhacai
''Zha cai'' (; ), also romanized as ''Cha tsai'', is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as ''cha tsai'', ''tsa tsai'', ''jar choy'', ''jar choi'', ''ja choi'', ''ja choy'', or ''cha tsoi''. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself. Production The pickle is made from the knobby, fist-sized, swollen green stem of ''Brassica juncea'', subspecies ''tsatsai''. The stem is first salted and pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi. Flavour The taste is a combination of spicy, sour, and salty. Its unique texture—crunchy, yet tender—can only be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Mume
''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long a beloved subject in the traditional painting and poetry of East Asia and Vietnam, is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot. In East Asian cuisine ( Chinese, Japanese and Korean) and Vietnamese cuisine, the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle and in sauces. It is also used in traditional medicine. The tree's flowering in late winter and early spring is highly regarded as a seasonal symbol. ''Prunus mume'' should not be confused with '' Prunus salicina'', a related species also grown in China, Japan, Korea and Vietnam. Another tree, ''Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tianjin Preserved Vegetable
Tianjin preserved vegetable (; also called tung tsai (), Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist Chinese Buddhism or Han Buddhism ( zh, s=汉传佛教, t=漢傳佛教, p=Hànchuán Fójiào) is a Chinese form of Mahayana Buddhism which has shaped Chinese culture in a wide variety of areas including art, politics, literature, philosophy, ... sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir fries or stewed dishes. Tianjin preserved vegetable is commercially available in earthenware crocks or clear plastic packag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suan Cai
''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production. History In China, the earliest record of Chinese traditional Suan cai production is in ''the Book of Odes'' (or ''Classic of Poetry''), dating back to 11th to 7th centuries BC. During that time period, fermented vegetables are used as a sacrifice in the worship ceremony of the ancestors. In the poem ''Xin Nan Shan'' (), there is the description of how ancient Chinese produce suan cai by pickling gourds:In the midst of the fields are the huts, 中田有廬、 And along the bounding divisions are gourds. 疆場有瓜。 The fruit(s) is sliced and pickled, 是剝是菹、 To be presented to our great ancestors, 獻之皇祖。 That the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
