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Dongpo Pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the Song Dynasty poet and gastronome Su Dongpo. Origins Legend has it that during Su Dongpo's life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added ''huangjiu'' (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work ''Chinese Gastronomy,'' Lin Hsiang Ju and Lin Tsuifeng give the recipe "The Fragrance of Pork: Tungpo Pork", and remark that the "square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it."Hsiang-Ju Lin and Tsuifeng Lin, with a Foreword and Introduction by Lin Yutang, ''Chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangzhou
Hangzhou ( or , ; , , Standard Mandarin pronunciation: ), also romanized as Hangchow, is the capital and most populous city of Zhejiang, China. It is located in the northwestern part of the province, sitting at the head of Hangzhou Bay, which separates Shanghai and Ningbo. Hangzhou grew to prominence as the southern terminus of the Grand Canal and has been one of China's most renowned and prosperous cities for much of the last millennium. It is a major economic and e-commerce hub within China, and the second biggest city in Yangtze Delta after Shanghai. Hangzhou is classified as a sub-provincial city and forms the core of the Hangzhou metropolitan area, the fourth-largest in China after Guangzhou-Shenzhen Pearl River agglomeration, Shanghai-Suzhou-Wuxi-Changzhou conurbation and Beijing. As of 2019, the Hangzhou metropolitan area was estimated to produce a gross metropolitan product (nominal) of 3.2 trillion yuan ($486.53 billion), making it larger than the economy of Nigeri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Cooking
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. There are two types of red cooking: *Hongshao (): can be done in less than 20 minutes and usually does not require much water *Lu (): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid. Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown coloration of the cooked items and its sauce. Types Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu or rock sugar is commonly used to both flavor and impart a reddish brown hue to the items being cooked. Food coloring is sometimes added for a more intense red coloration. Both ''lu'' and ''hongshao'' are forms of stewing or braising characterized by usage of soy sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Wine
Wine (Chinese language, Chinese: ''pútáojiǔ'' lit. "grape alcohol") has a long history in China. Although long overshadowed by ''huangjiu'' (sometimes translated as "yellow wine") and the much stronger distilled spirit ''baijiu'', wine consumption has grown dramatically since the Chinese economic reforms, economic reforms of the 1980s. China is now numbered among the top ten global markets for wine. Ties with French wine, French producers are especially strong, and Ningxia wines have received international recognition. History Use of wild grapes in production of alcoholic beverages has been attested at the Jiahu archaeological site (c. 7000 BC). Prehistoric China - The Wonders That Were Jiahu The World’s Earliest Fermented Beverage. Professor Patrick McGovern the Scientific Director of the Biomolecular Archaeology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Song Dynasty
The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest of the Ten Kingdoms, ending the Five Dynasties and Ten Kingdoms period. The Song often came into conflict with the contemporaneous Liao, Western Xia and Jin dynasties in northern China. After retreating to southern China, the Song was eventually conquered by the Mongol-led Yuan dynasty. The dynasty is divided into two periods: Northern Song and Southern Song. During the Northern Song (; 960–1127), the capital was in the northern city of Bianjing (now Kaifeng) and the dynasty controlled most of what is now Eastern China. The Southern Song (; 1127–1279) refers to the period after the Song lost control of its northern half to the Jurchen-led Jin dynasty in the Jin–Song Wars. At that time, the Song court retreated south of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Su Dongpo
The asterisk ( ), from Late Latin , from Ancient Greek , ''asteriskos'', "little star", is a typographical symbol. It is so called because it resembles a conventional image of a heraldic star. Computer scientists and mathematicians often vocalize it as star (as, for example, in ''the A* search algorithm'' or ''C*-algebra''). In English, an asterisk is usually five- or six-pointed in sans-serif typefaces, six-pointed in serif typefaces, and six- or eight-pointed when handwritten. Its most common use is to call out a footnote. It is also often used to censor offensive words. In computer science, the asterisk is commonly used as a wildcard character, or to denote pointers, repetition, or multiplication. History The asterisk has already been used as a symbol in ice age cave paintings. There is also a two thousand-year-old character used by Aristarchus of Samothrace called the , , which he used when proofreading Homeric poetry to mark lines that were duplicated. Origen is know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and Fermentation in food processing, fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%. ''Huangjiu'' is usually pasteurized, aged, and filtered before its final bottling for sale to consumers. Pasteurization, Pasteurisation removes impurities as well as stabilising the aromatic flavour compounds. Maturation (wine), Maturation process can be complicated but important for the development of the layers of flavours and fragrance. A few brands of premium grade ''huangjiu'' could have been aged for up to 20 years. Although as ''huangjius name may suggest, its colour is typically light yellow and orange, but it can in fact range from clear to brown. Many famous ''huangjiu'' brands use t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Cooking
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. There are two types of red cooking: *Hongshao (): can be done in less than 20 minutes and usually does not require much water *Lu (): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid. Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown coloration of the cooked items and its sauce. Types Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu or rock sugar is commonly used to both flavor and impart a reddish brown hue to the items being cooked. Food coloring is sometimes added for a more intense red coloration. Both ''lu'' and ''hongshao'' are forms of stewing or braising characterized by usage of soy sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xuzhou
Xuzhou (徐州), also known as Pengcheng (彭城) in ancient times, is a major city in northwestern Jiangsu province, China. The city, with a recorded population of 9,083,790 at the 2020 census (3,135,660 of which lived in the built-up area made of Quanshan, Gulou, Yunlong and Tongshan urban Districts and Jiawang District not being conurbated), is a national complex transport hub and an important gateway city in East China. Xuzhou is a central city of Huaihai Economic Zone and Xuzhou metropolitan area. Xuzhou is an important node city of the country's Belt and Road Initiative, and an international new energy base. Xuzhou has won titles such as the National City of Civility (全国文明城市) and the United Nations Habitat Scroll of Honour award. The city is designated as National Famous Historical and Cultural City since 1986 for its relics, especially the terracotta armies, the Mausoleums of the princes and the art of relief of Han dynasty. Xuzhou is a major city among t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiangsu
Jiangsu (; ; pinyin: Jiāngsū, Postal romanization, alternatively romanized as Kiangsu or Chiangsu) is an Eastern China, eastern coastal Provinces of the People's Republic of China, province of the China, People's Republic of China. It is one of the leading provinces in finance, education, technology, and tourism, with its capital in Nanjing. Jiangsu is the List of Chinese administrative divisions by area, third smallest, but the List of Chinese administrative divisions by population, fifth most populous and the List of Chinese administrative divisions by population density, most densely populated of the 23 provinces of the People's Republic of China. Jiangsu has the highest GDP per capita of Chinese provinces and second-highest GDP of Chinese provinces, after Guangdong. Jiangsu borders Shandong in the north, Anhui to the west, and Zhejiang and Shanghai to the south. Jiangsu has a coastline of over along the Yellow Sea, and the Yangtze River passes through the southern part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emperor Huizong Of Song
Emperor Huizong of Song (7 June 1082 – 4 June 1135), personal name Zhao Ji, was the eighth emperor of the Northern Song dynasty of China. He was also a very well-known calligrapher. Born as the 11th son of Emperor Shenzong, he ascended the throne in 1100 upon the death of his elder brother and predecessor, Emperor Zhezong, because Emperor Zhezong's only son died prematurely. He lived in luxury, sophistication and art in the first half of his life. In 1126, when the Jurchen-led Jin dynasty invaded the Song dynasty during the Jin–Song Wars, Emperor Huizong abdicated and passed on his throne to his eldest son, Zhao Huan who assumed the title Emperor Qinzong while Huizong assumed the honorary title of ''Taishang Huang'' (or "Retired Emperor"). The following year, the Song capital, Bianjing, was conquered by Jin forces in an event historically known as the Jingkang Incident. Emperor Huizong and Emperor Qinzong and the rest of their family were taken captive by the Jurchens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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