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Fuzhou Cuisine
Fuzhou cuisine is one of the four subsets of Fujian cuisine, which is one of the Eight Great Traditions of Chinese cuisine. Fuzhou cuisine's taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou cuisine displays an influence from the neighboring Zhejiang province's cuisine and as the capital of Fujian, Fuzhou has been influenced more heavily by cuisines from Northern China. It is traditionally considered the most prestigious subset of Fujian cuisine and was a strong influence on Ryukyuan cuisine in Japan. Notable Dishes * Ding bian hu * Buddha jumps over the wall * Fuzhou fish ball * Gua bao * Kompyang * Hujiao bing * Lychee pork Lychee pork or lizhi rou (; Eastern Min: liĕk-chiĕ-nṳ̆k) is a well known dish in Fujianese cuisine. It consists of small pieces of deep-fried pork and sliced water chestnuts served in a sweet and sour sauce. Its bright red colour is deriv ... References Fujian Cuisine and RestaurantsChinaplanner.com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jian'ou Kompyang
Jian'ou is a county-level city in Nanping in northern Fujian province, China. Under the name Jianning (Kienning), it was formerly the seat of its own prefecture and was the namesake of its province. Jian'ou is within a major bamboo and rice-growing area on Jianxi Brook, about south from Jianyang. The Jian'ou dialect, a dialect of Northern Min, is spoken in Jian'ou. History The city was established in 196 under the name Jian'an – the era name of the reigning Emperor Xian of Han. Along with Fuzhou, they were the earliest-established Chinese territories in the area and thus their province bears their conjoined names: Fu & Jian. The city was once the capital of the Fujian region and also served as the capital of the kingdom of Yin in AD 943. In the Song dynasty, Jian'an became the seat of Jianning Prefecture (Jianning-fu). Jian'ou was visited by Marco Polo in 1291 on his way from Hangzhou to Quanzhou. In his '' Travels'', dictated seven years later to a scribe writing in O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regional Cuisines Of China
In geography, regions, otherwise referred to as zones, lands or territories, are areas that are broadly divided by physical characteristics (physical geography), human impact characteristics (human geography), and the interaction of humanity and the environment (environmental geography). Geographic regions and sub-regions are mostly described by their imprecisely defined, and sometimes transitory boundaries, except in human geography, where jurisdiction areas such as national borders are defined in law. Apart from the global continental regions, there are also hydrospheric and atmospheric regions that cover the oceans, and discrete climates above the land and water masses of the planet. The land and water global regions are divided into subregions geographically bounded by large geological features that influence large-scale ecologies, such as plains and features. As a way of describing spatial areas, the concept of regions is important and widely used among the many branches of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lychee Pork
Lychee pork or lizhi rou (; Eastern Min: liĕk-chiĕ-nṳ̆k) is a well known dish in Fujianese cuisine. It consists of small pieces of deep-fried pork and sliced water chestnuts served in a sweet and sour sauce. Its bright red colour is derived from red yeast rice. The sauce is now commonly made with ketchup, soy sauce and rice vinegar. History Lychee pork is commonly associated with the cuisines of Fuzhou and Putian. Its creation is traced to the Tang Dynasty and is considered to be characteristic of Min cuisine. Despite its name, the dish does not contain lychee. Its name is instead derived from the appearance of the dish in which the red and curled fried pieces of pork resemble the look of lychee skin. The origin of the dish is attributed to a legend involving Mei, a royal consort of the Xuanzong Emperor of the Jiang clan. The consort, who came from Putian was said to be frequently homesick, due to the distance of the imperial court from her hometown. Lychees from Putian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hujiao Bing
Hújiāo bǐng or pepper bun () is a type of baked bun that originated in city of Fuzhou, the capital of China's Fujian province. It is a street food that has become popular in Taiwan and can be found in night markets or mini food stalls throughout Taiwan. The common ingredients are flour, water, and a leavening agent for the outer dough shell, and a meat protein (usually pork or beef) marinated with sugar, soy sauce, white pepper or black pepper, and scallion for the inside filling. Origin It is not known who invented the ''hújiāobǐng''. The dish can be found in Fujian and in Taiwan. Taiwanese vendors list the item as "Fuzhou Pepper Bun" () and credit the creation of the bun to Fuzhounese immigrants. Many of the oldest pepper bun vendors were established by those of Fuzhounese ancestry. Preparation The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun extra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kompyang
KompiaSimon Richmond, et al. Lonely Planet: Discover Malaysia & Singapore'. Lonely Planet, 2013. or kompyang (; Minbei: ; Mindong: ; Hinghwa: ; Minnan: kiâm-kong-piáⁿ 光餅 ; ms, kompias / roti kompyang; id, kompyang / kompias) is a bread product that originates from Fuzhou, the capital city of Fujian Province of China as well as Fuqing. It is popular in Fujian and has spread to other areas including the Ryukyus, Taiwan, and parts of Southeast Asia including Indonesia and the Malaysian towns of Sitiawan, Sibu, Ayer Tawar, Sarikei, Bintangor and other places where the dominant Chinese community is of Fuzhou (alternatively spelled Foochow or Hokchiu) and Fuqing ancestry (where it is sometimes nicknamed "Foochow bagels"). History Kompia was named after Qi Jiguang, who invented it. When Qi Jiguang led his troops into Fujian in 1563, the Japanese pirates, fearing his name, engaged mainly in guerrilla-style battles. Qi Jiguang noticed that the Japanese pirates could ... [...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] |
Fish Ball
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, where they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation. Production There are two variants of fish balls, each differing in its textures, production method, and primary regions of production: Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, colour, and flavour. Fish balls in Hong Kong and the Philippines can be more firm, darker, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ding Bian Hu
Ding may refer to: Bronze and ceramics * Ding (vessel), a bronze or ceramic cauldron used in ancient and early imperial China * Ding ware, ceramics produced in Dingzhou in medieval China People * Ding (surname) (丁), a Chinese surname and list of people with the name * Duke Ding of Jin (died 475 BC), ruler of Jin * Duke Ding of Qi, tenth century ruler of Qi * Empress Dowager Ding (died 402), empress dowager of the state of Later Yan * King Ding of Zhou, king of the Zhou Dynasty in ancient China from 606 to 586 BC * Ding Darling (1876–1962), American cartoonist who signed his work "Ding" Arts and entertainment * "Ding" (song), by Seeed * Ding, the nickname of Domingo Chavez, a recurring character in Tom Clancy's novels and video games * ''Ding'', a webcomic by Scott Kurtz * D!NG, a spinoff web channel from Vsauce Places * Dingzhou, formerly Ding County and Ding Prefecture, China * Ding railway station, Haryana, India Other uses * (ding) or Gnus, a news reader * Ding lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fujian Cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as ''xianwei'' (), as well as retaining the original flavour of the main ingredients instead of masking them. Many diverse seafood and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, stew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okinawan Cuisine
is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as , a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine. History Okinawan cuisine incorporates influences from Chinese cuisine and Southeast Asian cuisine due to its long history of trade. The sweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century. An article about Okinawan food written by Kikkoman states that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryukyu had served as a tributary state to China, Ryukyuan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. Pork, which plays an important role in the Okinawan diet, diffused in the sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
