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Stir-frying
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buwei Yang Chao
Buwei Yang Chao (née Yang Buwei; ; 1889–1981) was a Chinese-American physician and writer. She was one of the first women to practice Western medicine in China. She was married to linguist Yuen Ren Chao. Life and early education Yang was born in Nanjing into the Yang family, but was raised by her aunt and uncle. At a very young age, she was sent to a school in Nanjing. The entry exam of the school required her to write about the benefits of educating girls. She responded: "Women are the mothers of all citizens". Later she went to an all-girls Roman Catholic school in Shanghai, and later went to Japan to attend the Tokyo Women's Medical College. Medical career Yang moved to Tokyo for studies in medicine. She later claimed that she only became interested in cooking after finding Japanese food to be inedible. She was also annoyed by what she perceived as the arrogance of the Japanese, stating that they made her studies difficult in Tokyo. In 1919, she returned home at the requ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
How To Cook And Eat In Chinese
''How to Cook and Eat in Chinese'' is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. It has been called "the first truly insightful English-language Chinese cookbook", Much of the text was written by her husband, Yuen Ren Chao, who coined the commonly used English terms for Chinese cooking techniques such as "stir fry" and " pot stickers". Pearl S. Buck, at that time the most widely read American author on the subject of China, wrote in her Preface to the book that she wanted to nominate Mrs. Chao for the Nobel Peace Prize: "what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?" Background During World War II, Chao's husband, Yuen Ren Chao, ran the Special Langu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Fried Watercress
Stir, STIR, stirred, or stirrer may refer to: Art and entertainment * Stir (band), a music group from 1994-2005 * ''Stir'' (film), a 1980 Australian film directed by Stephen Wallace * ''Stir'' (TV series) * " Stirred", a ''West Wing'' episode Business * STIR future (short-term interest rate), in stocks Technology * Short tau inversion recovery (STIR), a magnetic resonance imaging (MRI) sequence * SHAKEN/STIR STIR/SHAKEN, or SHAKEN/STIR, is a suite of protocols and procedures intended to combat caller ID spoofing on public telephone networks. Caller ID spoofing is used by robocallers to mask their identity or to make it appear the call is from a legi ..., Secure Telephone Identity Revisited (STIR) standards * Stirrer, an agitator (device) * Stirring rod * STIR (radar), a type of fire control radar See also * * * Stire, a cider apple variety * Stires, a surname * Shaken, not stirred (other) * Mix (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Processing
Tea processing is the method in which the leaves from the tea plant '' Camellia sinensis'' are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. When producing black, pu'erh and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavour and aroma compounds. History The history of tea processing corresponds intimately with the role that tea played in Chinese society and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crispiness
Crispiness or crispness is one of the most common food texture attributes. Crispiness refers to a hard food that emits a sound upon fracturing. Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds. Cooking techniques for crispiness There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such seen in French fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness.{{cite book, author=Editors, America's Test Kitchen , title=The Science of Good Cooking, publisher=America's Test Kitchen, 2012 , page=152f , isbn=978-1-933615-98-1, year=2012 Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck, porchetta or pernil. Crispiness is lost when food items a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner
Dinner usually refers to what is in many Western cultures the largest and most formal meal of the day, which is eaten in the evening. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite, it gradually migrated to later in the day over the 16th to 19th centuries. The word has different meanings depending on culture, and may mean a meal of any size eaten at any time of day. In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, the main meal is more likely to be eaten in the evening, after the temperature has fallen. Etymology The word is from the Old French () ''disner'', meaning "dine", from the stem of Gallo-Romance ''desjunare'' ("to break one's fast"), from Latin ''dis-'' (which indicates the opposite of an action) + Late Latin ''ieiunare'' ("to fast"), from Latin ''ieiunus'' ("fasting, hungry"). The Romanian word ''deju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese American
Chinese Americans are Americans of Han Chinese ancestry. Chinese Americans constitute a subgroup of East Asian Americans which also constitute a subgroup of Asian Americans. Many Chinese Americans along with their ancestors trace lineage from mainland China, Hong Kong, Macau, Malaysia, Singapore, Taiwan, as well as other regions which are inhabited by large populations of the Chinese diaspora, especially Southeast Asia and some other countries such as Australia, Canada, France, South Africa, New Zealand, and the United Kingdom. Chinese-Americans include Chinese from the Chinese circle and around the world who became naturalized U.S. citizens and their natural-born descendants in the United States. The Chinese American community is the largest overseas Chinese community outside Asia. It is also the third largest community in the Chinese diaspora, behind the Chinese communities in Thailand and Malaysia. The 2016 Community Survey of the US Census estimates a population of Chines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suiyuan Shidan
Recipes from the Garden of Contentment () is a work on cooking and gastronomy written by the Qing-dynasty painter and poet Yuan Mei. It is known in English under various titles, including ''Food Lists of the Garden of Contentment'', ''Menus from the Garden of Contentment'', ''Recipes from Sui Garden'' and ''The Way of Eating''. It was originally published in 1792 (the 57th year of Qianlong Emperor), and contains instructions and critiques on Chinese cuisine as well as a large number of recipes of dishes from the period. It was updated by Xia Chuanzheng in the late 19th century, and not translated into English in complete form until 2018. Content The work reflects Yuan's "orthodox" literati stance on Chinese cuisine, which derided the opulent displays and dishes in banquets of his time. Yuan also resented what he regarded as the corruption of Chinese food by Manchu cooks. The work contains a preface, two chapters on gastronomy, and 12 chapters on recipes using various ingredients: # ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jin Ping Mei
''Jin Ping Mei'' () — translated into English as ''The Plum in the Golden Vase'' or ''The Golden Lotus'' — is a Chinese novel of manners composed in vernacular Chinese during the latter half of the 16th century during the late Ming dynasty (1368–1644). Consisted of 100 chapters, it was published under the pseudonym Lanling Xiaoxiao Sheng (), "The Scoffing Scholar of Lanling," but the only clue to the actual identity is that the author hailed from Lanling County in present-day Shandong.Lu (1923) p.408 The novel circulated in manuscript as early as 1596, and may have undergone revision up to its first printed edition in 1610. The most widely read recension, edited and published with commentaries by Zhang Zhupo in 1695, deleted or rewrote passages important in understanding the author's intentions. The explicit depiction of sexuality garnered the novel a notoriety akin to ''Lady Chatterley's Lover'' and ''Lolita'' in English literature, but critics such as the translator Davi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qing Dynasty
The Qing dynasty ( ), officially the Great Qing,, was a Manchu-led imperial dynasty of China and the last orthodox dynasty in Chinese history. It emerged from the Later Jin dynasty founded by the Jianzhou Jurchens, a Tungusic-speaking ethnic group who unified other Jurchen tribes to form a new "Manchu" ethnic identity. The dynasty was officially proclaimed in 1636 in Manchuria (modern-day Northeast China and Outer Manchuria). It seized control of Beijing in 1644, then later expanded its rule over the whole of China proper and Taiwan, and finally expanded into Inner Asia. The dynasty lasted until 1912 when it was overthrown in the Xinhai Revolution. In orthodox Chinese historiography, the Qing dynasty was preceded by the Ming dynasty and succeeded by the Republic of China. The multiethnic Qing dynasty lasted for almost three centuries and assembled the territorial base for modern China. It was the largest imperial dynasty in the history of China and in 1790 the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_with_her_husband_Zhao_Yuanren._(Nanjing_Daily.jpg "Click for more on -> Buwei Yang Chao")
