|
Doubanjiang
Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called ''la-doubanjiang'' (, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions. Main types Pixian doubanjiang The most well-known variety of doubanjiang is arguably Pixian doubanjiang (), named for Pixian (now Pidu District, Chengdu city), Sichuan. Pixian Doubanjiang is produced with a long fermentation period under sunlight (often longer than 3 years). Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pixian
Pidu District formerly known as Pi County or Pixian is one of 11 urban districts of the prefecture-level city of Chengdu, the capital of Sichuan Province, Southwest China. It was approved from the former Pi County by the State Council on November 24, 2016. An urbanizing district organized as part of Chengdu, the capital of the province of Sichuan, China. It presently covers an area of , with a total population of 756,047 during the 2010 census. It was formerly known as the source of the best tobacco in Sichuan and is now well known for its ''doubanjiang'', a type of spicy fermented bean sauce. Geography Pitong, the seat of Pidu, is located from downtown Chengdu. It covers an area of . History During the Warring States period, the area of the present Pidu belonged to the state of Shu. In 314BC, it was conquered by Qin, which organized Pi County two years later in 312BC. In the 19th century, the area was famed for the quality of its tobacco, reckoned the best in Sichuan. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. History Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts. Since the 16th century, the list of major crops in Sichuan has even been le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Er Jing Tiao
''Er jing tiao'' () is a variety of chili that is most common in Sichuan cuisine of China. The chili is typically shaped like the letter J and is between 5 and 6 inches long. This chili is known for its deep color and robust fragrance, and is often used in chili oil for that reason. It is also a major ingredient for many famous chili sauce products, such as the thick broad-bean sauce ''doubanjiang''. It has a spicy and salty flavor which is used in combination with noodles or rice. It has a long history in Chinese cuisine and has gained popularity over time. It's easy to find in traditional authentic Sichuan cuisine, whether in a restaurant or home kitchens. Er jing tiao's taste is different from common types of chili; its taste and smell are slightly spicier. Its colors change from green to red as time passes. They are also eaten as a fresh vegetable seasoned with salt and soy sauce as well as preserved as a salted and (lacto-)fermented chili condiment known as duo jiao (duò ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuxiang
Yuxiang () is a famous seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines. Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). 395 pag. , Despite the term literally meaning "fish fragrance" in Chinese, yuxiang contains no seafood and is typically not added to seafood. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers. Preparation Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in oil until fragrant. Water, starch, sugar, and vinegar are then added to create ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fermented Soy Products
This is a list of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists. Fermented soy products See also * List of fermented foods * List of food pastes * List of meat substitutes * List of soy-based foods This is a list of soy-based foods. The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organizatio ... * Sweet bean paste References {{Lists of prepared foods List Soy, Fermented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinyin
Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese form, to learners already familiar with the Latin alphabet. The system includes four diacritics denoting tones, but pinyin without tone marks is used to spell Chinese names and words in languages written in the Latin script, and is also used in certain computer input methods to enter Chinese characters. The word ' () literally means "Han language" (i.e. Chinese language), while ' () means "spelled sounds". The pinyin system was developed in the 1950s by a group of Chinese linguists including Zhou Youguang and was based on earlier forms of romanizations of Chinese. It was published by the Chinese Government in 1958 and revised several times. The International Organization for Standardization (ISO) adopted pinyin as an international standard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Pot
Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuxiang Shredded Pork
Yuxiang shredded pork (; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan. History Hostess theory One day, while cooking dinner, it is said that a hostess who had just finished cooking fish poured the fish seasoning into a different pot, in which pork was already being made. When h husband came home from work, so hungry that he started eating immediately, He began to impatiently ask his wife how it had been made. After her husband's repeated questioning, she finally relayed what happened, and this unintentional innovation eventually spread. War theory Some people say that Yuxiang shredded pork is an innovative dish in modern China, because 1,328 Sichuan-style dishes were included in the "Chengdu Overview" published in 1909, but there was no Yuxiang shredded pork. Moreover, the name "Yuxiang Shredded Pork" was named after Chian ... [...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] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fermented Foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Vicia Faba")
.jpeg/1200px-Chilli_Due_(52384898).jpeg "Click for more on -> Er Jing Tiao")
.jpg "Click for more on -> List Of Fermented Soy Products")
