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Luzhu Huoshao
Luzhu huoshao () is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add fermented bean curd or chives sauce. It is served with Bing (bread), bing bread. Origin and history The origins of ''luzhu huoshao'' can be traced back to the Qing dynasty as a palace food in Peking. According to legends, "su zao rou" ( zh, 蘇造肉) was a dish invented by Zhang Dongguan as a tribute for Qianlong Emperor during one of Qianlong' inspection to Suzhou around 1970 and it was the origin of ''luzhu huoshao'' . Zhang Dongguan's cooking style involved unique combinations of Chinese herbology, medicinal herbs and spices in cooking. His technique impressed the emperor, and Zhang eventually became the lead cook in the palace. Over time, the recipe of "su zao rou" spread beyond the walls of palace to the rest of Beijing, and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luzhu Huoshao (20191024192103)
Luzhu huoshao () is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add fermented bean curd or chives sauce. It is served with Bing (bread), bing bread. Origin and history The origins of ''luzhu huoshao'' can be traced back to the Qing dynasty as a palace food in Peking. According to legends, "su zao rou" ( zh, 蘇造肉) was a dish invented by Zhang Dongguan as a tribute for Qianlong Emperor during one of Qianlong' inspection to Suzhou around 1970 and it was the origin of ''luzhu huoshao'' . Zhang Dongguan's cooking style involved unique combinations of Chinese herbology, medicinal herbs and spices in cooking. His technique impressed the emperor, and Zhang eventually became the lead cook in the palace. Over time, the recipe of "su zao rou" spread beyond the walls of palace to the rest of Beijing, and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhang Dongguan
Zhang Dongguan (張東官; 18th century) was the lead cook in the palace during at least Qianlong Emperor's reign. Not much historical source survives about him, but according to legends the first Manchu Han Imperial Feast in 1722 was prepared by him. Zhang Dongguan was from Suzhou Suzhou (; ; Suzhounese: ''sou¹ tseu¹'' , Mandarin: ), alternately romanized as Soochow, is a major city in southern Jiangsu province, East China. Suzhou is the largest city in Jiangsu, and a major economic center and focal point of trade ..., and received special rewards from Qianlong Emperor at least 5 times between 1765 and 1780. He often accompanied the emperor on private tours. References * {{DEFAULTSORT:Zhang, Dongguan Chinese chefs 18th-century Chinese people People from Jiangsu People from Suzhou ... [...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] |
Luzhuhuoshao 1
Luzhu huoshao () is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add fermented bean curd or chives sauce. It is served with bing bread. Origin and history The origins of ''luzhu huoshao'' can be traced back to the Qing dynasty as a palace food in Peking. According to legends, "su zao rou" ( zh, 蘇造肉) was a dish invented by Zhang Dongguan as a tribute for Qianlong Emperor during one of Qianlong' inspection to Suzhou Suzhou (; ; Suzhounese: ''sou¹ tseu¹'' , Mandarin: ), alternately romanized as Soochow, is a major city in southern Jiangsu province, East China. Suzhou is the largest city in Jiangsu, and a major economic center and focal point of trade ... around 1970 and it was the origin of ''luzhu huoshao'' . Zhang Dongguan's cooking style involved unique combinations of medici ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baodu
Baodu () is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people. History It was first recorded in the Qing dynasty. There are many restaurants and street peddlers selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881. Description Traditionally, customers at a baodu restaurant can order various different cuts of lamb or beef tripe to their liking. Cuts *Beef tripe (mainly divided into four parts) *#毛肚: Rumen (black) *#百叶: Omasum (white) *#肚仁 *#厚头 *Lamb tripe (mainly divided into eight parts; as lamb is more tender than beef, more cuts can be used) *#食信: Esophagus The esophagus (American English) or oesophagus (British English; both ), non-technically known also as the food pipe or gullet, is an organ in vertebrates through which food passes, aided by peristaltic contractions, from the pharynx to the ... *#肚板: Rumen *#肚领: An uplift of the rume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stinky Tofu
Stinky tofu () is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor. Production Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation. The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months. Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Herbology
Chinese herbology () is the theory of traditional Chinese herbal therapy, which accounts for the majority of treatments in traditional Chinese medicine (TCM). A ''Nature'' editorial described TCM as "fraught with pseudoscience", and said that the most obvious reason why it has not delivered many cures is that the majority of its treatments have no logical mechanism of action. The term herbology is misleading in the sense that, while plant elements are by far the most commonly used substances, animal, human, and mineral products are also utilized, among which some are poisonous. In the ''Huangdi Neijing'' they are referred to as () which means toxin, poison, or medicine. Paul U. Unschuld points out that this is similar etymology to the Greek '' pharmakon'' and so he uses the term "pharmaceutic". Thus, the term "medicinal" (instead of herb) is usually preferred as a translation for (). Research into the effectiveness of traditional Chinese herbal therapy is of poor quality and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suzhou
Suzhou (; ; Suzhounese: ''sou¹ tseu¹'' , Mandarin: ), alternately romanized as Soochow, is a major city in southern Jiangsu province, East China. Suzhou is the largest city in Jiangsu, and a major economic center and focal point of trade and commerce. Administratively, Suzhou is a prefecture-level city with a population of 6,715,559 in the city proper, and a total resident population of 12,748,262 as of the 2020 census in its administrative area. The city jurisdiction area's north waterfront is on a lower reach of the Yangtze whereas it has its more focal south-western waterfront on Lake Tai – crossed by several waterways, its district belongs to the Yangtze River Delta region. Suzhou is now part of the Greater Shanghai metro area, incorporating most of Changzhou, Wuxi and Suzhou urban districts plus Kunshan and Taicang, with a population of more than 38,000,000 residents as of 2020. Its urban population grew at an unprecedented rate of 6.5% between 2000 and 2014, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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