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Gyōza
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the Northern and southern China, northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin Chinese, Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''ji ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Chinese Words And Phrases
This category is for articles on words and phrases of Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ... origin. For articles on words and phrases related to a specific area of China, or to a specific spoken variant, please refer to one of the subcategories. Words Words and phrases by language {{CatAutoTOC ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
How To Cook And Eat In Chinese
''How to Cook and Eat in Chinese'' is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. It has been called "the first truly insightful English-language Chinese cookbook", Much of the text was written by her husband, Yuen Ren Chao, who coined the commonly used English terms for Chinese cooking techniques such as "stir fry" and " pot stickers". Pearl S. Buck, at that time the most widely read American author on the subject of China, wrote in her Preface to the book that she wanted to nominate Mrs. Chao for the Nobel Peace Prize: "what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?" Background During World War II, Chao's husband, Yuen Ren Chao, ran the Special Langu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guangya
The (c. 230) ''Guangya'' (; "Expanded '' ra''") was an early 3rd-century CE Chinese dictionary, edited by Zhang Yi (張揖) during the Three Kingdoms period. It was later called the ''Boya'' (博雅; ''Bóyǎ''; ''Po-ya''; "Broadened ra") owing to naming taboo on Yang Guang (楊廣), which was the birth name of Emperor Yang of Sui. Zhang Yi wrote the ''Guangya'' as a supplement to the centuries older ''Erya'' dictionary. He used the same 19 chapter divisions into lexical categories, and numerous ''Guangya'' entries are abstract words under the first three chapters ''Shigu'' (釋詁 "Explaining Old Words"), ''Shiyan'' (釋言 "Explaining Words"), and ''Shixun'' (釋訓 "Explaining Instructions"). Based upon entries in the ''Guangya'' biological chapters, Joseph Needham et al. say most are original and different, showing little overlap with ''Erya'' entries, so that Zhang Yi almost doubled the 334 plants and trees in the classic dictionary. The Qing Dynasty philologist Wang Niansu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Three Kingdoms
The Three Kingdoms () from 220 to 280 AD was the tripartite division of China among the dynastic states of Cao Wei, Shu Han, and Eastern Wu. The Three Kingdoms period was preceded by the Han dynasty#Eastern Han, Eastern Han dynasty and was followed by the Jin dynasty (266–420), Western Jin dynasty. The short-lived state of Yan (Three Kingdoms), Yan on the Liaodong Peninsula, which lasted from 237 to 238, is sometimes considered as a "4th kingdom". Academically, the period of the Three Kingdoms refers to the period between the establishment of Cao Wei in 220 and the Conquest of Wu by Jin, conquest of the Eastern Wu by the Western Jin in 280. The earlier, "unofficial" part of the period, from 184 to 220, was marked by chaotic infighting between warlords in various parts of China during the end of the Han dynasty, downfall of the Eastern Han dynasty. The middle part of the period, from 220 to 263, was marked by a more militarily stable arrangement between three rival states ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Han Dynasty
The Han dynasty (, ; ) was an Dynasties in Chinese history, imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Emperor Gaozu of Han, Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warring interregnum known as the ChuHan contention (206–202 BC), and it was succeeded by the Three Kingdoms period (220–280 AD). The dynasty was briefly interrupted by the Xin dynasty (9–23 AD) established by usurping regent Wang Mang, and is thus separated into two periods—the #Western Han, Western Han (202 BC – 9 AD) and the #Eastern Han, Eastern Han (25–220 AD). Spanning over four centuries, the Han dynasty is considered a golden age (metaphor), golden age in Chinese history, and it has influenced the identity of the History of China, Chinese civilization ever since. Modern China's majority ethnic group refers to themselves as the "Han Chinese, Han people", the Sinitic langu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Chinese Medicine
Traditional Chinese medicine (TCM) is an alternative medical practice drawn from traditional medicine in China. It has been described as "fraught with pseudoscience", with the majority of its treatments having no logical mechanism of action. Medicine in traditional China encompassed a range of sometimes competing health and healing practices, folk beliefs, literati theory and Confucian philosophy, herbal remedies, food, diet, exercise, medical specializations, and schools of thought. In the early twentieth century, Chinese cultural and political modernizers worked to eliminate traditional practices as backward and unscientific. Traditional practitioners then selected elements of philosophy and practice and organized them into what they called "Chinese medicine" (''Zhongyi''). In the 1950s, the Chinese government sponsored the integration of Chinese and Western medicine, and in the Great Proletarian Cultural Revolution of the 1960s, promoted Chinese medicine as inexpensive a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhang Zhongjing
Zhang Zhongjing (; 150–219), formal name Zhang Ji (), was a Chinese pharmacologist, physician, inventor, and writer of the Eastern Han dynasty and one of the most eminent Chinese physicians during the later years of the Han dynasty. He established medication principles and summed up the medicinal experience until that time, thus making a great contribution to the development of Traditional Chinese Medicine. Biography Though well known in modern Chinese medicine and considered one of the finest Chinese physicians in history, very little is known about his life. According to later sources, he was born in Nanyang, held an official position in Changsha and lived from approximately 150 to 219 AD. Exact dates regarding his birth, death and works vary, but an upper limit of 220 AD is generally accepted. It is also speculated that he created jiaozi ( - gyoza/dumplings/potstickers) to help people with frostbitten ears. During his time, with warlords fighting for their own territori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Austin Chronicle
''The Austin Chronicle'' is an alternative weekly newspaper published every Thursday in Austin, Texas, United States. The paper is distributed through free news-stands, often at local eateries or coffee houses frequented by its targeted demographic. The newspaper reported a weekly readership of 545,500. It is part of the Association of Alternative Newsmedia and it emulates the typical publications of the 1960s counterculture movement. History The ''Chronicle'' was co-founded in 1981 by Nick Barbaro and Louis Black, with assistance from others who largely met through the graduate film studies program at the University of Texas at Austin. Barbaro and Black are also co-founders of the South by Southwest Festival, although the festival operates as a separate company. The paper initially was published bi-weekly, and later weekly. Its precursor in style and format was the ''Austin Sun'', a bi-weekly that had ceased operations in 1978, after four years of publication. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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