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Gaifan
''Gaifan'' () or ''gaijiaofan'' () is a type of dish in Chinese cuisine typically offered in low-cost establishments. It consists of a fish, meat, or vegetable topping served over rice. The dish can be either freshly cooked or previously cooked, such as char siu. According to the ''Commentary to the Classic of Rites'', gaifan can be dated back to Western Zhou. Throughout the Tang Dynasty, gaifan was served during the banquets of newly promoted officials.Wei Juyuan, ''Menu'', "sliced meat and egg with oil, cover on rice, mixed flavour." 韦巨源 《食单》：“编缕卵脂，盖饭表面，杂味。” File:Kung Pao Chicken.jpg, Kung Pao chicken Gaifan File:Khao mu krop mu daeng.jpg, Thai-Chinese Char siu Gaifan Image:Chukadon of Hidakaya (1).jpg, Chūkadon is a popular Japanese fast food dish. It consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. Literally meaning "Chinese rice bowl", it is inspired by Chinese cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donburi
is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to distinguish, the bowl is called and the food is called . The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ''dashi'' (stock broth) flavored with soy sauce and ''mirin'' (rice wine). Proportions vary, but there is normally three to four times as much ''dashi'' as soy sauce and ''mirin''. For ''oyakodon'', Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ''gyūdon'', Tsuji recommends water flavored with dark soy sauce and ''mirin''. One can make donburi from almost any ingredients, including leftovers. Varieties of donburi Traditional Japanese ''donburi'' include the following: ''Gyūdon'' , is a Japanese dish consisting of a bowl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lurou Fan(Taiwanese Cuisine)
''Lo bah png'' (), as known as minced pork rice, is a rice dish that is commonly seen throughout Taiwan and Southern Fujian. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice. It is a type of gaifan dish. Etymology According to Shuowen Jiezi (說文解字, Explaining Simple and Analyzing Compound Characters), the word "Lu (滷)" has the closest meaning to "cooking in thick broth or sauce." This gives the term "滷肉飯" the direct meaning of "rice with braised meat." However, for several decades, many Taiwanese people have used the homophone "魯" instead of "滷". Although people still use the original character in China, "魯肉飯" has become the most common name seen in Taiwanese restaurants and street vendors. 魯 is the ancient name for the Chinese province of Shandong, which led the Michelin Green Guide Taiwan to write in April 2011 that minced pork ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Classic Of Rites
The ''Book of Rites'', also known as the ''Liji'', is a collection of texts describing the social forms, administration, and ceremonial rites of the Zhou dynasty as they were understood in the Warring States and the early Han periods. The ''Book of Rites'', along with the ''Rites of Zhou'' (''Zhōulǐ'') and the '' Book of Etiquette and Rites'' (''Yílǐ''), which are together known as the "Three Li (''Sānlǐ'')," constitute the ritual ('' lǐ'') section of the Five Classics which lay at the core of the traditional Confucian canon (each of the "five" classics is a group of works rather than a single text). As a core text of the Confucian canon, it is also known as the ''Classic of Rites'' or ''Lijing'', which some scholars believe was the original title before it was changed by Dai Sheng. History The ''Book of Rites'' is a diverse collection of texts of uncertain origin and date that lacks the overall structure found in the other "rites" texts (the ''Rites of Zhou'' and the ''Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Zhou
The Western Zhou ( zh, c=, p=Xīzhōu; c. 1045 BC – 771 BC) was a royal dynasty of China and the first half of the Zhou dynasty. It began when King Wu of Zhou overthrew the Shang dynasty at the Battle of Muye and ended when the Quanrong nomads sacked its capital Haojing and killed King You of Zhou in 771 BC. The Western Zhou early state was successful for about seventy-five years and then slowly lost power. The former Shang lands were divided into hereditary fiefs which became increasingly independent of the king. In 771 BC, the Zhou were driven out of the Wei River valley; afterwards real power was in the hands of the king's nominal vassals. Civil war Few records survive from this early period and accounts from the Western Zhou period cover little beyond a list of kings with uncertain dates. King Wu died two or three years after the conquest. Because his son, King Cheng of Zhou was young, his brother, the Duke of Zhou Ji Dan assisted the young and inexperienced king as re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tang Dynasty
The Tang dynasty (, ; zh, t= ), or Tang Empire, was an Dynasties in Chinese history, imperial dynasty of China that ruled from 618 to 907 AD, with an Zhou dynasty (690–705), interregnum between 690 and 705. It was preceded by the Sui dynasty and followed by the Five Dynasties and Ten Kingdoms period. Historians generally regard the Tang as a high point in Chinese civilization, and a Golden age (metaphor), golden age of cosmopolitan culture. Tang territory, acquired through the military campaigns of its early rulers, rivaled that of the Han dynasty. The House of Li, Lǐ family () founded the dynasty, seizing power during the decline and collapse of the Sui Empire and inaugurating a period of progress and stability in the first half of the dynasty's rule. The dynasty was formally interrupted during 690–705 when Empress Wu Zetian seized the throne, proclaiming the Zhou dynasty (690–705), Wu Zhou dynasty and becoming the only legitimate Chinese empress regnant. The devast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wei Juyuan
Wei Juyuan (韋巨源) (631 – July 22, 710), formally Duke Zhao of Shu (舒昭公), was an official of the Chinese dynasty Tang Dynasty and Wu Zetian's Zhou Dynasty, serving multiple times as chancellor during the reigns of Wu Zetian, her son Emperor Zhongzong, and her grandson Emperor Shang. During Emperor Zhongzong's reign, he became aligned with Emperor Zhongzong's powerful wife Empress Wei, and after Emperor Zhongzong's death in 710 and a coup led by Emperor Zhongzong's sister Princess Taiping and Emperor Zhongzong's nephew Li Longji the Prince of Linzi killed Empress Wei, Wei Juyuan was also killed. Background Wei Juyuan was born in 631, during the reign of Emperor Taizong. He was a fourth generation descendant of the great Western Wei and Northern Zhou general Wei Xiaokuan, and his grandfather Wei Kuangbo (韋匡伯) was a duke during Tang Dynasty's predecessor and Northern Zhou's successor Sui Dynasty, based on Wei Xiaokuan's achievements. Wei Juyuan's father Wei Si ... [...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] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chūkadon
is a popular Japanese fast food dish. It consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. Literally meaning "Chinese rice bowl", it is inspired by Chinese cuisine. It is a kind of donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to d .... References Japanese Chinese cuisine Japanese fusion cuisine Japanese rice dishes {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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