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Mi Xian
''Mixian'' () is a type of rice noodle from the Yunnan Province, China. It is made from ordinary non-glutinous rice, and it is generally sold fresh rather than dried. Production The processing of ''mixian'' in Yunnan is unique, involving a fermentation process. In many areas there are at least two distinct thicknesses produced, a thinner form (roughly in diameter) and a thicker form (roughly in diameter). Serving ''Mixian'' is served in various ways, either in broth or stir-fried. Stir-fried Stir-fried preparation is rapid, most common in the evening, and is popular at roadside barbecue-type stands throughout Yunnan. Egg, tomato, meat, spring onion and chilli are frequently utilized. Broth The most famous prepared dish is '' guoqiao mixian'' (; literally 'crossing the bridge noodles'). More normally, when ''mixian'' is served in broth in Yunnanese restaurants, it is an extremely popular breakfast and day-time dish. Broths are generally chicken or beef, though others exis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamiaceae
The Lamiaceae ( ) or Labiatae are a family of flowering plants commonly known as the mint, deadnettle or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla, as well as other medicinal herbs such as catnip, salvia, bee balm, wild dagga, and oriental motherwort. Some species are shrubs, trees (such as teak), or, rarely, vines. Many members of the family are widely cultivated, not only for their aromatic qualities, but also their ease of cultivation, since they are readily propagated by stem cuttings. Besides those grown for their edible leaves, some are grown for decorative foliage. Others are grown for seed, such as ''Salvia hispanica'' (chia), or for their edible tubers, such as ''Plectranthus edulis'', ''Plectranthus esculentus'', '' Plectranthus rotundifolius'', and '' Stachys affinis'' (Chinese artichoke). Many are also grown orn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laos
Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist state and the only landlocked country in Southeast Asia. At the heart of the Indochinese Peninsula, Laos is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and southwest. Its capital and largest city is Vientiane. Present-day Laos traces its historic and cultural identity to Lan Xang, which existed from the 14th century to the 18th century as one of the largest kingdoms in Southeast Asia. Because of its central geographical location in Southeast Asia, the kingdom became a hub for overland trade and became wealthy economically and culturally. After a period of internal conflict, Lan Xang broke into three separate kingdoms: Luang Phrabang, Vientiane and Champasak. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhe'ergen
''Houttuynia cordata'', also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, or Chinese lizard tail, is one of two species in the genus ''Houttuynia'' (the other being ''H. emeiensis''). It is a flowering plant native to Southeast Asia. It grows in moist, shady locations. It was named after Martinus Houttuyn. Growth ''Houttuynia cordata'' is a herbaceous perennial plant that can grow to , spreading up to . The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically. The leaves are alternate, broadly heart-shaped, long and broad. Its flowers are greenish-yellow and borne on a terminal spike long with four to six large white basal bracts. It normally blooms in the summer. It is considered an invasive plant because of its ability to regrow rhizomes from any segment of its foliage. Cultivation ''Houttuynia cordata'' grows in moist to wet soil or slightly submerged in w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood Ear Mushroom
Wood-ear or tree ear (, Korean: 목이 버섯), also translated wood jellyfish or , can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried. * ''Auricularia heimuer'' (黑木耳, black ear fungus), previously misdetermined as ''Auricularia auricula-judae'' * ''Auricularia cornea'' (毛木耳, cloud ear fungus), also called ''Auricularia polytricha'' * ''Tremella fuciformis ''Tremella fuciformis'' is a species of fungus; it produces white, frond-like, gelatinous basidiocarps (fruiting bodies). It is widespread, especially in the tropics, where it can be found on the dead branches of broadleaf trees. This fungus is c ...'' (银耳, white/silver ear fungus) The black and cloud ear fungi are black in appearance and closely related. The white ear fungus is superficially similar but has important ecological, taxonomical, and culinary differences. {{Fungus common name Chinese edible mushrooms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suan Cai
''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production. History In China, the earliest record of Chinese traditional Suan cai production is in ''the Book of Odes'' (or ''Classic of Poetry''), dating back to 11th to 7th centuries BC. During that time period, fermented vegetables are used as a sacrifice in the worship ceremony of the ancestors. In the poem '' Xin Nan Shan'' (), there is the description of how ancient Chinese produce suan cai by pickling gourds:In the midst of the fields are the huts, 中田有廬、 And along the bounding divisions are gourds. 疆場有瓜。 The fruit(s) is sliced and pickled, 是剝是菹、 To be presented to our great ancestors, 獻之皇祖。 That thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
