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Huaiyang Cuisine
Huaiyang cuisine () is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be one of the Four Great Traditions () that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine. Typical features Huaiyang cuisine is characterized by basing each dish on its main ingredient; the way that ingredient is cut is pivotal to its cooking and its final taste. The cuisine is also known for employing Chinkiang vinegar, which is produced in the Jiangsu region. Huaiyang cuisine tends to have a slightly sweet side ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lotus Root
''Nelumbo nucifera'', also known as sacred lotus, Laxmi lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately, and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony. Under favorable circumstances, the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and "theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginkgo Biloba
''Ginkgo biloba'', commonly known as ginkgo or gingko ( ), also known as the maidenhair tree, is a species of tree native to China. It is the last living species in the order Ginkgoales, which first appeared over 290 million years ago. Fossils very similar to the living species, belonging to the genus ''Ginkgo'', extend back to the Middle Jurassic approximately 170 million years ago. The tree was cultivated early in human history and remains commonly planted. Ginkgo leaf extract is commonly used as a dietary supplement, but there is no scientific evidence that it supports human health or is effective against any disease. Etymology The genus name is regarded as a misspelling of the Japanese pronunciation ''gin kyo'' for the kanji 銀杏 meaning "silver apricot", which is found in Chinese herbology literature such as (Daily Use Materia Medica) (1329) and ''Compendium of Materia Medica'' published in 1578.T. Hori, A historical survey of Ginkgo biloba based on Japanese and Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sticky Candy
Sticky may refer to: People *Sticky (musician), alias of UK garage producer Richard Forbes *Sticky Fingaz or Sticky (born 1973), nickname of the US rapper and actor Kirk Jones Adhesion *Adhesion, the tendency of dissimilar particles or surfaces to cling to one another *Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear *Sticky note, a generic term for a Post-it note or competitor Computing *Sticky bit, a user ownership access-right flag that can be assigned to files and directories on Unix systems *''Sticky session'', see Load balancing (computing)#Persistence * Sticky thread, an internet forum thread deemed important Other uses * ''Sticky'' (album), a 2021 album by Frank Carter and the Rattlesnakes * "Sticky" (Drake song), 2022 * "Sticky" (The Maine song), 2021 *"Sticky", a 1993 song by the Wedding Present from the album ''Hit Parade 2'' *"Sticky", a 1995 song by Dance Hall Crashers from the album '' Lockjaw'' *"Sticky", a 2018 song by Ravyn Le ... [...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] |
Baozi
Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings ( meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of ''mantou'' from Northern China. Two types are found in most parts of China and Indonesia: ''Dàbāo'' (大包, "big bun"), measuring about across, served individually, and usually purchased for take-away. The other type, ''Xiǎobāo'' (小包, "small bun"), measure approximately wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular throughout China and ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeung Chow Fried Rice
Yangzhou fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; Pinyin : ''Yángzhōu chǎofàn,'' Jyutping: ''Joeng4zau1 Caau2faan6'') is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. It is commonly sold in the UK as special fried rice, in the US as house special fried rice, and in Vietnam as cơm chiên dương châu. Ingredients The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork, shrimp and frequently chicken or duck. Ordinarily, some of its staple items include: * Cooked rice (preferably day-old, because freshly cooked rice is too sticky due to higher water content) * Chinese-style roast pork or lap cheong * Some sort of seafood, generally sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yangchow Fried Rice
Yangzhou fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; Pinyin : ''Yángzhōu chǎofàn,'' Jyutping: ''Joeng4zau1 Caau2faan6'') is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. It is commonly sold in the UK as special fried rice, in the US as house special fried rice, and in Vietnam as cơm chiên dương châu. Ingredients The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork, shrimp and frequently chicken or duck. Ordinarily, some of its staple items include: * Cooked rice (preferably day-old, because freshly cooked rice is too sticky due to higher water content) * Chinese-style roast pork or lap cheong * Some sort of seafood, generally sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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