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Hangzhou Cuisine
Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance. Styles Zhejiang cuisine consists of at least three styles, each originating from a major city in the province: * Hangzhou style: Characterised by rich variations and the use of bamboo shoots. It is served in restaurants such as the Dragon Well Manor. * Shaoxing style: Specialising in poultry and freshwater fish. * Ningbo style: Specialising in seafood, with emphasis on freshness and salty dishes. Some sources also include the Wenzhou style (Ou cuisine) as a separate subdivision due to it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Shumai
''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, ''shūmai'') and various southeast Asian countries. Popular Chinese varieties Hohhot ''shaomai'' Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siniperca Chuatsi
''Siniperca chuatsi'', the mandarin fish (,), is a species of freshwater ray-finned fish from the family Sinipercidae, the Oriental perches. It is the type species of the genus ''Siniperca'' (Chinese perches). Description ''Siniperca chautsi'' has a body which is compressed with a protruding lower jaw and the maxilla reaching behind the eyes. The jaws are armed with rows of saw-like teeth. Lower jaw with 4–5 large sharp rays. There are two flat, sharp spines on the posterior margin of the operculum. It has small, round scales. It has a shiny brownish-yellow body marked with randomly situated coloured blotches and spots. They usually have black or dark grey stripes which run from their lips and run through the eyes over the lateral line but do not reach the back. It has a dorsal fin with the front part containing many hard spines with the rearmost having rounded tips. They have rounded pectoral, anal and caudal fins. There are three sharp spines situated in front of both pelvic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaoxing Wine
Shaoxing wine (''Shaohsing'', ''Hsiaohsing'', ''Shaoshing''), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It must be produced in Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.TVB show Natural Heritage 天賜良源 episode 1 January 30, 2008. Shaoxing wine exclusive The content of peptides in Shaoxing wine is high; however, their potential taste properties have not yet been studied. Production The traditional method involved manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly. Known as ''kāipá'' ( 开耙), it was an essential skill to produce wines that were not bitter or sour. Another skill of the winemaker would be to assess the ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scylla Serrata
''Scylla serrata'' (often called mud crab or mangrove crab, although both terms are highly ambiguous, and black crab) is an ecologically important species of crab found in the estuaries and mangroves of Africa, Australasia, and Asia. In their most common forms, their shell colours vary from a deep, mottled green to very dark brown. Distribution The natural range of ''S. serrata'' is in the Indo-Pacific. It is found from South Africa, around the coast of the Indian Ocean, where it is especially abundant in Sri Lanka, to the Southeast Asian Archipelago, as well as from southern Japan to south-eastern Australia, northern New Zealand, And as far east as Fiji and Samoa. The species has also been introduced to Hawaii and Florida. In Hawaii, mud crabs are colloquially known as Samoan crabs, as they were originally imported from American Samoa. As these crabs are known for their robust size and dense meat content, they have been greatly sought after over the years. As a result of o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guoba
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' (), sometimes known as ''mi guoba'' (, ) is a Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jinhua Ham
Jinhua ham () is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition. Production Jinhua ham is traditionally produced using the hind legs of a breed of pigs native to China known as the "two ends black" (兩頭烏), which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature; it has excellent meat quality and thin skin. Ham production begins when air temperatures drops below . The process takes approximately 8 to 10 months to complete. Ham production is separated into six stages, starting in the winter and ending the following autumn: #Meat preparation: Well-developed and undamaged legs are selected and the "open" side of the leg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pupil
The pupil is a black hole located in the center of the iris of the eye that allows light to strike the retina.Cassin, B. and Solomon, S. (1990) ''Dictionary of Eye Terminology''. Gainesville, Florida: Triad Publishing Company. It appears black because light rays entering the pupil are either absorbed by the tissues inside the eye directly, or absorbed after diffuse reflections within the eye that mostly miss exiting the narrow pupil. The term "pupil" was coined by Gerard of Cremona. In humans, the pupil is round, but its shape varies between species; some cats, reptiles, and foxes have vertical slit pupils, goats have horizontally oriented pupils, and some catfish have annular types. In optical terms, the anatomical pupil is the eye's aperture and the iris is the aperture stop. The image of the pupil as seen from outside the eye is the entrance pupil, which does not exactly correspond to the location and size of the physical pupil because it is magnified by the cornea. On the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meigan Cai
Umeboshi (Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ''Ume'' (''Prunus mume'') is a species of fruit-bearing tree in the genus ''Prunus'', which is often called a "plum", but is actually more closely related to the apricot. Pickled ''ume'' which are not dried are called ''umezuke'' (梅漬け). Umeboshi are a popular kind of Japanese ''tsukemono'' ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner. Physical characteristics Umeboshi are usually round and vary from smooth to very wrinkled. Usually they taste salty, and are extremely sour du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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