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Shanghai Cuisine
Shanghai cuisine (; Shanghainese: ''zaon⁶ he⁵ tshe¹''; IPA: ɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹, also known as Hu cuisine (; Shanghainese: ''wu⁶ tshe¹''; IPA: u¹¹ tsʰᴇ⁴⁴, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (; ''pen⁵ paon¹ tshe⁵''; 'local cuisine') which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces. The dishes within the cuisine needs to master the following three elements "color, aroma and taste" (Chinese: "色香味"). Like other cuisines within China, Shanghai cuisine emphasises the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai cuisine resulted in a unique cooking style known as Haipai cuisine (海派菜). Characteristic features Shanghai dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
20090726 Birds On Stick Shanghai Qibao Imgp1996
9 (nine) is the natural number following and preceding . Evolution of the Arabic digit In the beginning, various Indians wrote a digit 9 similar in shape to the modern closing question mark without the bottom dot. The Kshatrapa, Andhra and Gupta started curving the bottom vertical line coming up with a -look-alike. The Nagari continued the bottom stroke to make a circle and enclose the 3-look-alike, in much the same way that the sign @ encircles a lowercase ''a''. As time went on, the enclosing circle became bigger and its line continued beyond the circle downwards, as the 3-look-alike became smaller. Soon, all that was left of the 3-look-alike was a squiggle. The Arabs simply connected that squiggle to the downward stroke at the middle and subsequent European change was purely cosmetic. While the shape of the glyph for the digit 9 has an ascender in most modern typefaces, in typefaces with text figures the character usually has a descender, as, for example, in . The mod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Milk
Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or are lactose intolerant. Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir and soy-based cheese analogues. It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods. Names In China, the usual ter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bok Choy
Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb. ''Chinensis'' varieties are popular in southern China, East Asia, and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of ''Brassica rapa'', this group was originally classified as its own species under the name ''Brassica chinensis'' by Carl Linnaeus. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family. Spelling and naming ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shanghai Fried Noodles
Shanghai fried noodles () is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets. The more commonly known Japanese udon can be used as a substitute. The noodles are typically stir-fried with beef cutlets, bok choy, and onion, or with pork and Chinese yellow chives. The dish is a staple of Shanghai cuisine, and is usually served at dumpling houses. In recent years Shanghai fried noodles have become known to western chefs, including celebrity chef Emeril Lagasse. See also * * |
Shanghai Fried Noodles（上海炒面)
Shanghai (; , , Standard Mandarin pronunciation: ) is one of the four direct-administered municipalities of the People's Republic of China (PRC). The city is located on the southern estuary of the Yangtze River, with the Huangpu River flowing through it. With a population of 24.89 million as of 2021, Shanghai is the most populous urban area in China with 39,300,000 inhabitants living in the Shanghai metropolitan area, the second most populous city proper in the world (after Chongqing) and the only city in East Asia with a GDP greater than its corresponding capital. Shanghai ranks second among the administrative divisions of Mainland China in human development index (after Beijing). As of 2018, the Greater Shanghai metropolitan area was estimated to produce a gross metropolitan product ( nominal) of nearly 9.1 trillion RMB ($1.33 trillion), exceeding that of Mexico with GDP of $1.22 trillion, the 15th largest in the world. Shanghai is one of the world's major centers for f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Braised Pork Belly
Red braised pork belly or hong shao rou () is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe. Many Chinese provinces have slightly different versions, but the Hunanese one (often called "Mao's family style red braised pork" ()) is often said to have been one of Chairman Mao's favorite dishes, and is served at the many Huna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siniperca Chuatsi
''Siniperca chuatsi'', the mandarin fish (,), is a species of freshwater ray-finned fish from the family Sinipercidae, the Oriental perches. It is the type species of the genus ''Siniperca'' (Chinese perches). Description ''Siniperca chautsi'' has a body which is compressed with a protruding lower jaw and the maxilla reaching behind the eyes. The jaws are armed with rows of saw-like teeth. Lower jaw with 4–5 large sharp rays. There are two flat, sharp spines on the posterior margin of the operculum. It has small, round scales. It has a shiny brownish-yellow body marked with randomly situated coloured blotches and spots. They usually have black or dark grey stripes which run from their lips and run through the eyes over the lateral line but do not reach the back. It has a dorsal fin with the front part containing many hard spines with the rearmost having rounded tips. They have rounded pectoral, anal and caudal fins. There are three sharp spines situated in front of both pelvic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Mitten Crab
The Chinese mitten crab ('; , "big sluice crab"), also known as the Shanghai hairy crab (, p ''Shànghǎi máoxiè''), is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. It is native to rivers, estuaries and other coastal habitats of East Asia from Korea in the north to Fujian, China in the south. It has also been introduced to Europe and North America, where it is considered an invasive species. The species features on the list of invasive alien species of Union concern. This means that import of the species and trade in the species is forbidden in the whole of the European Union. Description and ecology This species' distinguishing features are the dense patches of dark setae on its claws. The crab's body is the size of a human palm. The legs are about twice as long as the carapace. Mitten crabs spend most of their life in fresh water and return to the sea to breed. During their fourth or fifth year in late summer, the cru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
