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Japanese Chinese Cuisine
Japanese Chinese cuisine, also known as ''chūka'', represents a unique fusion of Japanese cuisine, Japanese and Chinese cuisine, Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by China, Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the shippoku cooking style. History A significant number of these dishes were introduced to Japan either by Chinese immigrants or Japanese soldiers returning from the Second Sino-Japanese War, Sino-Japanese war in China, creating a unique gastronomic landscape that reinterprets Chinese cuisine through a Japanese lens. This style of cuisine has found its expression in three main types of restaurants: ramen restaurants, dim sum houses, and standard Chinese-style restaurants. The resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( zh, t=廣東菜 or zh, labels=no, t=粵菜), is the cuisine of Cantonese people, associated with the Guangdong, Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's Guangxi cuisine, cuisine is also considered separate despite eastern Guangxi being considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepper Steak
Pepper steak () is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe. Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青 椒 炒 肉 絲). ISRC： CN-A47-99-302-00/V.G4 (A somewhat similar dish, 农 家 小 炒 肉 or ''nóngjiā xiǎo chǎoròu'', also exists in Hunan cuisine.) In the original Fujian dish, the meat used was pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ... and the seasonings were relatively ... [...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 Putian cuisine, Hokkien cuisine, 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 th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bon Bon Chicken
Bang bang chicken ( zh, c=棒棒雞, p=bàng bàng jī, l=bang-bang chicken), also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in Chinese cuisine. The name ''bang bang chicken'' is derived from the Chinese word for stick, bàng (棒), referring to the baton or cudgel traditionally used to tenderize the meat. Origins Bang bang chicken originates in the street food of Sichuan. Some food historians believe it to have originated in the town of Hang Yang Ba during the early 20th century. The name of the dish comes from bàng (棒), the Chinese word for stick. This is a reference to the wooden stick or cudgel used to tenderize the meat. A popular myth claims that the name comes from the sound of tenderizing the meat by pounding it, but this is unlikely. Preparation Bang bang chicken is prepared by poaching or steaming chicken. The cooked chicken is banged with sticks to tenderize it and pound it into shreds. In traditional recipes, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Twice Cooked Pork
Twice-cooked pork or double-cooked pork () is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried—"returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste. This dish is commonly associated with ''yan jian rou'' (), which tastes quite similar, but cooked in a different process. Preparation The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables, onions, herbs. Gallery File:Twice cooked pork @ Le Boky @ Geneva (43540070114).jpg File:Twice-cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ebi Chili
Chili shrimp ( or ) is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines. The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes. In Japanese Chinese cuisine, ''ebi-chiri'' () is derived from Shanghai-style Sichuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan. According to ''Iron Chef'', ''ebi-chiri'' was introduced to and popularized in Japan by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi. In Korean Chinese cuisine, chili shrimp is called ''kkansyo-saeu'' (), a named consisting of the word ''kkansyo'' derived from Chinese ''gān shāo'' () and ''saeu'' meaning "shrimp" in Korean, or ''chilli-saeu'' () with the English-derived word ''chilli''. There is a Singaporean version of chili shrimp derived from the Sichuan version, but it has a moist texture and uses fresh chili peppers. ''The New York Times ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chen Kenmin
Chen Kenmin (June 27, 1912 – May 12, 1990), also known as after naturalization, was a Chinese-Japanese chef. He is often credited with introducing Sichuan cuisine to Japan. He was the father of Chen Kenichi, the Iron Chef Chinese on the television show ''Iron Chef''. Early life Chen was born in Yibin, Sichuan Province in 1912. He learned cooking from his mother, and worked in various restaurants in Wuhan, Nanjing and Shanghai. He emigrated to Taiwan in 1947 after the Chinese Civil War, and to Hong Kong in 1948, where he opened a Sichuanese restaurant. In Japan Chen emigrated to Japan in 1952 and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However, in 1957, upon opening the restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients. Chen introduced Shanghai-style Sichuan cuisine to Japan through the ''Shisen Hanten'' Restaurant as well as through nationwide TV shows, particularly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mapo Eggplant
MAPO - the Moscow Aircraft Production Association () was a major Russian state-owned military aircraft manufacturer. History MAPO has its origins in Plant #30 of the Dux Factory company. Plant #30 was established in 1939 in Dubna. In December 1941, it was relocated to the former site of Plant #1, where it manufactured the Ilyushin Il-2. In 1950, it merged with Plant #381, to produce the Il-28 in larger volumes. In 1953, Lukhovitsy Machine Building Plant was established as a subsidiary of the plant. Plant #30 became known as the ''Znamya Truda Machine-Building Plant'' in 1965, and as the Moscow Aircraft Production Organisation in 1973. In the early 1990s, it employed 30,000 workers. In 1995, MAPO was merged with the Mikoyan Design Bureau, forming MAPO-MiG. In January 1996, a decree of President Boris Yeltsin established MAPO VPK, which combined 12 different aviation companies, including MAPO-MiG, Kamov, Klimov, the Chernyshev Machine Building Enterprise and Aviabank. Unlike S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Frying
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
