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Manchu Cuisine
Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria, the historical name for a region which now covers mostly Northeast China and Outer Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and broomcorn. It relies heavily on preserved foods (often pickling) due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use of soy sauce. Manchu cuisine is more wheat based than Han Chinese cuisines. History The ancestors of the Manchus were the Jurchen and Mohe people. The Mohe enjoyed eating pork, practised pig farming extensively, and were mainly sedentary, and also used both pig and dog skins for coats. They were predominantly farmers who grew soybean, wheat, millet and rice, in addition to engaging in hunting. In contrast with their Mohe ancestors, the Jurchens developed respect for dogs around the time of the Ming dynasty and passed thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchuria
Manchuria is an exonym (derived from the endo demonym " Manchu") for a historical and geographic region in Northeast Asia encompassing the entirety of present-day Northeast China (Inner Manchuria) and parts of the Russian Far East (Outer Manchuria). Its meaning may vary depending on the context: * Historical polities and geographical regions usually referred to as Manchuria: ** The Later Jin (1616–1636), the Manchu-led dynasty which renamed itself from "Jin" to "Qing", and the ethnicity from "Jurchen" to "Manchu" in 1636 ** the subsequent duration of the Qing dynasty prior to its conquest of China proper (1644) ** the northeastern region of Qing dynasty China, the homeland of Manchus, known as "Guandong" or "Guanwai" during the Qing dynasty ** The region of Northeast Asia that served as the historical homeland of the Jurchens and later their descendants Manchus ***Qing control of Dauria (the region north of the Amur River, but in its watershed) was contested in 1643 when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Çäkçäk
Çäkçäk (pronounced , Yañalif: ''Cəkcək'', Tatar Cyrillic: Чәкчәк or чәк-чәк, ''çäk-çäk''; tg, чақчақ, ''chaqchaq''; ky, чак-чак; uz, chak-chak; russian: чак-чак, ''chak-chak''; ba, сәк-сәк, ''säk-säk'', Kazakh "чак-чак", frequently anglicized as chak-chak (), is a Tatar cuisine#Sweets, Tatar sweet. It is particularly popular in Tatarstan and Bashkortostan, and is recognized as Tatarstan's national sweet in Russian Federation. Çäkçäk is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then Deep frying, deep-fried in oil. Optionally hazelnuts or dried fruit (e.g.apricot and raisin) are added to the mixture. The fried balls are stacked in a mound in a special mold and drenched with hot honey. After cooling and hardening, çäkçäk may be optionally decorated with hazelnuts and dried fruits. Traditional wedding çäkçäk is of bigger size and is often covered with Candy, candies and dragé ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatar Cuisine
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies. Tatar cuisine was influenced by the surrounding peoples – Russians, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as ''pilaw'' (pilaf), halvah (''xälwä''), and sherbet (''şirbät'') entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse. Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geographical zones—the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sachima
Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup, and of an appearance somewhat similar to American Rice Krispies Treats. It originated in Manchuria and is now popular throughout China. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same. Regional variations Manchu In Northeastern Chinese cuisine, Manchu cuisine originally, ''sachima'' is a sweet snack. It mainly consists of flour, butter, and Rock candy, rock sugar. It is now popular in mainland China among children and adults. Cantonese The Cantonese cuisine, Cantonese pastry version of ''sachima'' is slightly sweet. It is also made of essentially the same ingredients as the other varieties of ''sachima''. It is often sprinkled with sesame seeds, raisins or dried coconut. The Cantonese variety of ''sachima'' ranges from chewy to crunchy in texture. Most overseas Chinese, overs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perilla Frutescens
''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, ''P. frutescens'' var. ''crispa'' known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion. Names Along with other plants in the genus ''Perilla'', the plant is commonly called "perilla". It is also referred to as Korean perilla, due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Bun
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white ''mantou'' were something of a luxury in preindustrial China. Traditionally, ''mantou'', ''bing'', and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cabbage
Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars. History The Chinese cabbage was principally grown in the Yangtze River Delta region, but the Ming dynasty naturalist Li Shizhen popularized it by bringing attention to its medicinal qualities. The variant cultivated in Zhejiang around the 14th century was brought north, and the northern harvest of napa cabbage soon exceeded the southern one. These were then exported back south along the Grand Canal to Hangzhou and traded by sea as far south as Guangdong. Napa cabbage became a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Pot
Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunar New Year
Lunar New Year is the beginning of a calendar year whose months are moon cycles, based on the lunar calendar or lunisolar calendar. The Lunar New Year as a celebration is observed by numerous cultures. It is also named " Chinese New Year" because it is a traditional festival in China. It is featured in East Asian cultural sphere countries, the Hindu-Buddhist calendars of South and Southeast Asia, the Islamic calendar and the Jewish calendar in the Middle East, and is also celebrated by the indigenous Nisga'a people of Canada. Celebrations East Asia * Chinese New Year ( or ) * Korean New Year ( * Japanese New Year ''(正月 Shōgatsu)'' (prior to 1873) * Ryukyu New Year * Vietnamese New Year ( vi, Tết Nguyên Đán; Hán-Nôm: 節元旦) China, Hong Kong, Taiwan, Vietnam, and South Korea celebrate the lunar new year in addition to the solar new year. Mongols and Tibetans celebrate New Year in February or early March, based on the closely related Mongolian and Tibetan luni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan People
The Tibetan people (; ) are an East Asian ethnic group native to Tibet. Their current population is estimated to be around 6.7 million. In addition to the majority living in Tibet Autonomous Region of China, significant numbers of Tibetans live in the Chinese provinces of Gansu, Qinghai, Sichuan, and Yunnan, as well as in India, Nepal, and Bhutan. Tibetan languages belong to the Tibeto-Burman language group. The traditional or mythological explanation of the Tibetan people's origin is that they are the descendants of the human Pha Trelgen Changchup Sempa and rock ogress Ma Drag Sinmo. It is thought that most of the Tibeto-Burman speakers in Southwest China, including Tibetans, are direct descendants from the ancient Qiang people. Most Tibetans practice Tibetan Buddhism, although some observe the indigenous Bon religion and there is a small Muslim minority. Tibetan Buddhism influences Tibetan art, drama and architecture, while the harsh geography of Tibet has produced an adap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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