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Sharkfin And Prawn Dumpling In Superior Soup
Shark fin dumpling () is a dim sum dish in Hong Kong. It is a form of Dumpling in Superior Soup ( zh, c=灌湯餃), a dumpling with gelatinous broth inside. As with shark fin soup, the shark fin content is often replaced with an imitation. History Dumpling in Superior Soup ( zh, c=灌湯餃) originated from Ming dynasty in Yangzhou. In that time, pigskin was a preferred ingredient of brewis. As pigskin is composed of collagen which is a main component of connective tissue, brewis would be solidified after it was dissolved, forming a gel-like structure. It would then be integrated into bread for consumption. According to the Qing dynasty cookbook Suiyuan shidan this is the ancestral form of dumpling in superior soup.''顛不棱即肉餃也，糊面推開，裹肉為餡蒸之。其討好處全在作餡得法，不過肉嫩去筋作料而已。餘到廣東，吃官鎮台顛不棱，甚佳，中用肉皮煨膏為餡，故覺軟美。'', "what Dumpling in Soup is and how it is produced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dim Sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called ''yum cha'', or "drink tea" meals. ''Yum cha'' includes two related concepts. The first is " jat zung loeng gin" (), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'' () and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. Teahouse owners gradually added various snacks called "dim sum" to their offerings. The practice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volvariella Volvacea
''Volvariella volvacea'' (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines. They are often available fresh in regions they are cultivated, but elsewhere are more frequently found canned or dried. Worldwide, straw mushrooms are the third most consumed mushroom. Cultivation Straw mushrooms are grown on rice straw beds and are most commonly picked when immature (often labeled "unpeeled"), during their button or egg phase and before the veil ruptures. They are adaptable and take four to five days to mature, and are most successfully grown in subtropical climates with high annual rainfall. No record has been found of their cultivation before the 19th century. Nutrition One cup of straw mushrooms is nutritionally dense and provides of food energy, 27.7 µg selenium (50.36% of RDA), 699 mg sodium (46.60%), 2.6 mg iron (32.50%), 0.242 mg cop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shark Fin Soup
Shark fin soup is a traditional soup or stewed dish served in parts of China, Taiwan, and Southeast Asia. The shark fins provide texture, while the taste comes from the other soup ingredients. It is commonly served at special occasions such as weddings and banquets, or as a luxury item.Keith BradsherDisneyland in China Offers a Soup and Lands in a Stew 17 June 2005 ''The New York Times'' However, it has been condemned by the Humane Society International, which states that approximately 72 million sharks are killed each year for their fins. Currently, international concerns over the sustainability and welfare of sharks have impacted consumption and availability of the soup worldwide. Recently, health concerns about the high concentration of BMAA in shark fins have arisen. Shark fin soup substitutes have lately appeared on the market which do not require any shark fins, thus avoiding the environmental damage caused by the shark finning practice. Preparation Traditional shark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Freshwater Prawn Farming
A freshwater prawn farm is an aquaculture business designed to raise and produce freshwater prawns or shrimp for human consumption. Freshwater prawn farming shares many characteristics with, and many of the same problems as, marine shrimp farming. Unique problems are introduced by the developmental life cycle of the main species (the giant river prawn, ''Macrobrachium rosenbergii'').New, M. B.: Farming Freshwater Prawns'; FAO Fisheries Technical Paper 428, 2002. ISSN 0429-9345. The global annual production of freshwater prawns (excluding crayfish and crabs) in 2003 was about 280,000 tons, of which China produced some 180,000 tons, followed by India and Thailand with some 35,000 tons each. Additionally, China produced about 370,000 tons of Chinese river crab (''Eriocheir sinensis'').Data extracted from thFAO Fisheries Global Aquaculture Production Databasefor freshwater crustaceans. The most recent data sets are for 2003 and sometimes contain estimates. Accessed June 28, 2005. Sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Pith
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, but it probably comes from the Dutch or Portuguese language, which originally borrowed it from Malay or Kannada. In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow within a 24-hour period, at a rate of almost an hour (equivalent to 1 mm every 90 seco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
