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List Of Sino-Mauritian Dishes
This is a list of Chinese and Chinese-influenced dishes in Sino-Mauritian cuisine: Main dishes Poultry and eggs Rice Noodles Dumplings Buns and bread Side dishes Preserved vegetables Soups and broths Pastries, desserts, snacks and appetizers Appetizers Savoury snacks Pastries, desserts, and sweet snacks Traditional Chinese sweets Beverages Sauce and condiments See also * Mauritians of Chinese origin * Mauritian cuisine * Culture of Mauritius References {{DEFAULTSORT:Sino-Mauritanian dishes (list) Mauritian cuisine, * Chinese cuisine, * Chinese cuisine-related lists, Dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sino-Mauritian
Mauritians of Chinese origin, also known as Sino-Mauritians or Chinese Mauritians, are Mauritians who trace their ethnic ancestry to China. Migration history Chinese migration from Sumatra to Mauritius Like members of other communities on the island, some of the earliest Chinese in Mauritius arrived involuntarily, having been "shanghaied" from Sumatra in the 1740s to work in Mauritius in a scheme hatched by the French admiral Charles Hector, Comte d'Estaing; however, they soon went on strike to protest their kidnapping. Luckily for them, their refusal to work was not met by deadly force, but merely deportation back to Sumatra. Chinese migration from China to Mauritius Late 1700s and Early 1800s In the 1780s, thousands of voluntary Chinese migrants (estimated to be more than 3000) set sail for Port Louis from Guangzhou on board British, French, and Danish ships; they found employment as blacksmiths, carpenters, cobblers, and tailors, and quickly formed a small Chinatown, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hakka Cuisine
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, India and Thailand serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage. The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. Preserved vegetables () are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables. In fact, the raw materials for Hakka food are no di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings 2
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 f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Megathyrsus Maximus
''Megathyrsus maximus'', known as Guinea grass and green panic grass, is a large perennial bunch grass that is native to Africa and Yemen. It has been introduced in the tropics around the world. It has previously been called ''Urochloa maxima'' and ''Panicum maximum''. It was moved to the genus ''Megathyrsus'' in 2003.''Megathyrsus''. Grass Manual. Flora of North America. Description ''Megathyrsus maximus'' grows naturally in open s, usually under or near s and s and[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zongzi
''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus tessellatus''), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings. Names As it diffused to other regions of Asia over many centuries, ''zongzi'' became known by various names in different languages and cultures, including ''phet htoke'' () in Burmese-speaking areas (such as Myanmar), ''nom chang'' in Cambodia, ''machang'' in Philippines, ''bachang'' in Indonesia, ''khanom chang'' in Laos, and ''ba-chang'' in Thailand. Vietnamese cuisine also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''. In Malaysia, Indonesia, Singapore, and Taiwan, ''zongzi'' is known as ''bakcang'', ''bacang'', or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Tangyuan
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 various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chinese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangyuan (food)
Tangyuan () is a traditional Chinese dessert made of glutinous rice shaped into a ball that is served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan is traditionally eaten during the Lantern Festival, but because its name is a homophone for union () and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival. History Tangyuan is traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon. The festival falls each year on a day in February in the International calendar. People eat Tangyuan for good luck and hopes of filling their life with sweetness and joy. The traditional filling for Tangyuan is made from sesame, peanuts, sugar and animal fat. The Silk Road and the Maritime Silk Road enabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter Gourd
''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. Bitter melon originated in Africa where it was a dry-season staple food of ǃKung hunter-gatherers. Wild or semi-domesticated variants spread across Asia in prehistory, and it was likely fully domesticated in Southeast Asia. It is widely used in the cuisines of East Asia, South Asia, and Southeast Asia. Alternative names Bitter melon has many names in other languages, which have sometimes entered English as loanwords. Following are a few: Description This herbaceous, tendril-bearing vine grows up to in length. It bears simple, alternate leaves across, with three to seven deeply separated lobes. Each ... [...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] |
Chayote
Chayote (''Sechium edule''), also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one of several foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dim Sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called ''yum cha'', or "drink tea" meals. ''Yum cha'' includes two related concepts. The first is " jat zung loeng gin" (), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'' () and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. Teahouse owners gradually added various snacks called "dim sum" to their offerings. The practice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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