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Shaoxing Wine
Shaoxing wine (''Shaohsing'', ''Hsiaohsing'', ''Shaoshing''), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It must be produced in Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.TVB show Natural Heritage 天賜良源 episode 1 January 30, 2008. Shaoxing wine exclusive The content of peptides in Shaoxing wine is high; however, their potential taste properties have not yet been studied. Production The traditional method involved manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly. Known as ''kāipá'' ( 开耙), it was an essential skill to produce wines that were not bitter or sour. Another skill of the winemaker would be to assess the ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and Fermentation in food processing, fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%. ''Huangjiu'' is usually pasteurized, aged, and filtered before its final bottling for sale to consumers. Pasteurization, Pasteurisation removes impurities as well as stabilising the aromatic flavour compounds. Maturation (wine), Maturation process can be complicated but important for the development of the layers of flavours and fragrance. A few brands of premium grade ''huangjiu'' could have been aged for up to 20 years. Although as ''huangjius name may suggest, its colour is typically light yellow and orange, but it can in fact range from clear to brown. Many famous ''huangjiu'' brands use t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moelleux
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "''#See also, See also''" section below. A ;Abboccato : An Italian term for full-bodied wines with medium-level sweetness ;ABC : Initials for "Anything but Chardonnay" or "Anything but Cabernet (other), Cabernet". A term conceived by Bonny Doon (wine), Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties. ;Abfüllung (Erzeugerabfüllung) : Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler. ;Alcohol by volume, ABV : Abbreviation of alcohol by volume, generally listed on a wine label. ;AC : Abbreviation for "Agricultural Cooperative" on Greek wine labels and for ''Adega Cooperativa'' on Portuguese (wine), Portuguese labels. ;Acescence : Wine with a sharp, sweet-and-sour tang. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Wine
Wine (Chinese language, Chinese: ''pútáojiǔ'' lit. "grape alcohol") has a long history in China. Although long overshadowed by ''huangjiu'' (sometimes translated as "yellow wine") and the much stronger distilled spirit ''baijiu'', wine consumption has grown dramatically since the Chinese economic reforms, economic reforms of the 1980s. China is now numbered among the top ten global markets for wine. Ties with French wine, French producers are especially strong, and Ningxia wines have received international recognition. History Use of wild grapes in production of alcoholic beverages has been attested at the Jiahu archaeological site (c. 7000 BC). Prehistoric China - The Wonders That Were Jiahu The World’s Earliest Fermented Beverage. Professor Patrick McGovern the Scientific Director of the Biomolecular Archaeology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Feet
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. Being mostly skin, chicken feet are very gelatinous. Around the world China Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish. They are interchangeably called ''Fèng zhuǎ'' (鳯爪, phoenix claws), ''Jī zhuǎ'' (鷄爪, chicken claws), and ''Jī jiǎo'' (雞脚, chicken feet). In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar; or in abalone sauce. In mainland China, popular snack bars specializing in marinated food such as ''yabozi'' (duck's necks) also sell ''lu ji zhua'' (鹵雞 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lo Mei
''Lou mei'' is the Cantonese name given to dishes made by braising in a sauce known as a master stock or ''lou'' sauce ( or ). The dish is known as ''lu wei'' in Taiwan. ''Lou mei'' can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken. A vegan meat analogue ''zaai lou mei'', made with wheat gluten, is commonly found in Hong Kong. ''Lou mei'' originates in Southern China, is a core part of Hokkien and Teochew cuisine, and is widely available in China and Taiwan with many regional varieties. Selections vary greatly among overseas Chinatowns often depending on the immigrant mix. ''Lou mei'' can be served cold or hot. Cold ''lou mei'' is often served with a side of hot braising liquid for immediate mixing. Hot ''lou mei'' is often served directly from the pot of braising liquid. Varieties Common varieties include: * Chinese stewed chicken () * Chinese stewed duck () * Duck/goose meat () * Chicken wings () * Duck flippers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Shrimp
Drunken shrimp (), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier. Different parts of China have different recipes for the dish. For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled. Another version is based on shrimp that are submerged in a bowl of rice wine. The rice wine forces the shrimp to expel their wastes. Once done, the shrimp are taken from the bowl, de-shelled and eaten alive. Consuming uncooked freshwater shrimps may be a serious health hazard due to the risk of paragonimiasis. See also *''Odori ebi'', the Japanese equivalent Notes Sources * ''Chinese Home-Style Cooking'', Foreign Languages Press Foreign Languages Press is a publishing house located in China. Based in Beij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Chicken
Drunken chicken () is a way of preparing chicken using alcoholic beverages. Different varieties of the dish exist in Chinese, Taiwanese, Malaysian, Singaporean, Greek and Latin American cuisine. Taiwan, Malaysia, Singapore, and China There are many different ways of cooking drunken chicken. One with Shaoxing wine originated in the Zhejiang province of eastern China.TVB Natural Heritage 天賜良源 episode 1 January 30, 2008 Shaoxing drunk chicken is cooked and marinated in historic Shaoxing wine to create a deep taste. In another version of the dish, the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks. The steamed meat, along with its juice, is cooked with scallions, ginger and salt. After the chicken is cooked it is marinated in liquor, sherry or a distilled liquor, like whiskey, overnight in the refrigerator. The chicken is served chilled, often as an appetizer. Besides the liquor-flavored meat, another feature of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mao Zedong
Mao Zedong pronounced ; also romanised traditionally as Mao Tse-tung. (26 December 1893 – 9 September 1976), also known as Chairman Mao, was a Chinese communist revolutionary who was the founder of the People's Republic of China (PRC), which he led as the chairman of the Chinese Communist Party from the establishment of the PRC in 1949 until his death in 1976. Ideologically a Marxist–Leninist, his theories, military strategies, and political policies are collectively known as Maoism. Mao was the son of a prosperous peasant in Shaoshan, Hunan. He supported Chinese nationalism and had an anti-imperialist outlook early in his life, and was particularly influenced by the events of the Xinhai Revolution of 1911 and May Fourth Movement of 1919. He later adopted Marxism–Leninism while working at Peking University as a librarian and became a founding member of the Chinese Communist Party (CCP), leading the Autumn Harvest Uprising in 1927. During the Chinese Civil War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinyin
Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese form, to learners already familiar with the Latin alphabet. The system includes four diacritics denoting tones, but pinyin without tone marks is used to spell Chinese names and words in languages written in the Latin script, and is also used in certain computer input methods to enter Chinese characters. The word ' () literally means "Han language" (i.e. Chinese language), while ' () means "spelled sounds". The pinyin system was developed in the 1950s by a group of Chinese linguists including Zhou Youguang and was based on earlier forms of romanizations of Chinese. It was published by the Chinese Government in 1958 and revised several times. The International Organization for Standardization (ISO) adopted pinyin as an international standard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible Seed, seeds. It is widely grown in the tropics and subtropics, important to both small and large commercial producers. It is classified as both a grain legume and, due to its high oil content, an oil crop. World annual production of shelled peanuts was 44 million tonnes in 2016, led by China with 38% of the world total. Atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. With this characteristic in mind, the botanist Carl Linnaeus gave peanuts the specific epithet ''hypogaea'', which means "under the earth." The peanut belongs to the botanical Family (biology), family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic Nitrogen fixation, nitrogen-fixing bacteria in root nodules. The capacity to fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xian Heng Inn
Xian Heng Inn, Xian Heng Tavern or Xian Heng Hotel is a historic Chinese cuisine restaurant located in Shaoxing, Zhejiang province, People's Republic of China. History The original restaurant was founded in 1884, during the reign of the Guangxu Emperor of the Qing dynasty, but closed after a few years. It was mentioned by writer Lu Xun in his work "Kong Yiji", with the restaurant situated in a fictionalised version of Shaoxing.Godist.China.Godist.cn" ''Hometown of Lu Xun "Xianheng Hotel" reopening.'' Retrieved on 2008-03-04. The modern inn opened to the public on September 18, 1981, to commemorate the 100th anniversary of Lu Xun's birthday. The restaurant is known for maintaining the classic Shaoxing wine tradition that has been around since the dynastic times. It should not be confused as a possible birthplace of the wine since that had been around for many dynasties before the restaurant. See also * Bianyifang * Quanjude Quanjude (, ) is a Chinese restaurant known for i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
