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Tangsuyuk
''Tangsuyuk'' () is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef. History and etymology ''Tangsuyuk'' is a dish that was first made by Chinese merchants in the port city of Incheon, where the majority of the ethnic Chinese population in contemporary South Korea live. It is derived from the Shandong-style dish '' tángcùròu'' (), as Chinese immigrants in Korea, including those that had first migrated to Northeastern China, mostly had Shandong ancestry. Although the Chinese characters meaning " sugar" (), "vinegar" (), and " meat" () are pronounced ''dang'', ''cho'', and ''yuk'' in Korean, the dish is called ''tangsuyuk'', not ''dangchoyuk'', because the word ''tangsu'' derived from the transliteration of Chinese pronunciation ''tángcù'' , with the affricate ''c'' in the second syllable weakened into fricative ''s'' . The third syllable ''ròu'' () was not transliterated, as Sino-Korean word ''yuk'' () meaning "meat" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Chinese Cuisine
Korean–Chinese cuisine (), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea. Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korean flavors and ingredients, hence it being of a hybrid cuisine. In South Korea, the food is usually delivered. In other parts of the world, Korean Chinese dishes are typically served in Korean restaurants as well as in Chinese restaurants whose owners are immigrants from Korea or if they are from a Chinese–Korean family. Characteristics Korean-Chinese cuisine was first developed during the 19th century in the port city of Incheon, where most of the ethnic Chinese population of Korea lived. Due to geographic proximity and the demographics of the Korean Chinese population, most Korean Chinese dishes are derived from (or influenced by) northern, eastern and northeastern Chinese dishes mostly from Shandong, where the majority of the earli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet And Sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《燒尾宴食單》, a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs. Some authors say that the original sweet and sour sauce () came from the Chinese province of Henan, but the sauc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet And Sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《燒尾宴食單》, a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs. Some authors say that the original sweet and sour sauce () came from the Chinese province of Henan, but the sauc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and borders fourteen countries by land, the most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third largest country by total land area. The country consists of 22 provinces, five autonomous regions, four municipalities, and two Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the most populous city and financial center is Shanghai. Modern Chinese trace their origins to a cradle of civilization in the fertile basin of the Yellow River in the North China Plain. The semi-legendary Xia dynasty in the 21st century BCE and the well-attested Shang and Zhou dynasties developed a bureaucratic political system to serve hereditary monarchies, or dyna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seoul Shinmun
''The Seoul Shinmun'' (translating to The Seoul Newspaper) is the oldest daily newspaper in South Korea with more than a century of publication. Its original name was ''Daehan Maeil Sinbo'' (''The Korea Daily News''), which was started on July 18, 1904, and was renamed ''Daily News'' (''Maeil Sinbo'') in August 1910. The publication's current name was adopted in November 1945. Circulation is an estimated 780,000 issues a day. ''The Seoul Shinmun'' was also the nation's only daily until 1920, when The Dong-a Ilbo debuted. See also *List of newspapers in South Korea *Media in South Korea *Contemporary culture of South Korea The contemporary culture of South Korea developed from the traditional culture of Korea which was prevalent in the early Korean nomadic tribes. By maintaining thousands of years of ancient Korean culture, with influence from ancient Chinese cult ... External linksSeoul Shinmun official website {{Korea-stub Publications established in 1904 Publicatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanja
Hanja (Hangul: ; Hanja: , ), alternatively known as Hancha, are Chinese characters () used in the writing of Korean. Hanja was used as early as the Gojoseon period, the first ever Korean kingdom. (, ) refers to Sino-Korean vocabulary, which can be written with Hanja, and (, ) refers to Classical Chinese writing, although "Hanja" is also sometimes used to encompass both concepts. Because Hanja never underwent any major reforms, they are mostly resemble to ''kyūjitai'' and traditional Chinese characters, although the stroke orders for some characters are slightly different. For example, the characters and as well as and . Only a small number of Hanja characters were modified or are unique to Korean, with the rest being identical to the traditional Chinese characters. By contrast, many of the Chinese characters currently in use in mainland China, Malaysia and Singapore have been simplified, and contain fewer strokes than the corresponding Hanja characters. In Japan, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...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] |
Fricative Consonant
A fricative is a consonant produced by forcing air through a narrow channel made by placing two articulators close together. These may be the lower lip against the upper teeth, in the case of ; the back of the tongue against the soft palate in the case of German (the final consonant of ''Bach''); or the side of the tongue against the molars, in the case of Welsh (appearing twice in the name ''Llanelli''). This turbulent airflow is called frication. A particular subset of fricatives are the sibilants. When forming a sibilant, one still is forcing air through a narrow channel, but in addition, the tongue is curled lengthwise to direct the air over the edge of the teeth. English , , , and are examples of sibilants. The usage of two other terms is less standardized: "Spirant" is an older term for fricatives used by some American and European phoneticians and phonologists. "Strident" could mean just "sibilant", but some authors include also labiodental and uvular fricatives in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Affricate Consonant
An affricate is a consonant that begins as a stop and releases as a fricative, generally with the same place of articulation (most often coronal). It is often difficult to decide if a stop and fricative form a single phoneme or a consonant pair. English has two affricate phonemes, and , often spelled ''ch'' and ''j'', respectively. Examples The English sounds spelled "ch" and "j" ( broadly transcribed as and in the IPA), German and Italian ''z'' and Italian ''z'' are typical affricates, and sounds like these are fairly common in the world's languages, as are other affricates with similar sounds, such as those in Polish and Chinese. However, voiced affricates other than are relatively uncommon. For several places of articulation they are not attested at all. Much less common are labiodental affricates, such as in German and Izi, or velar affricates, such as in Tswana (written ''kg'') or in High Alemannic Swiss German dialects. Worldwide, relatively few languages have af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spirantization
In linguistics, lenition is a sound change that alters consonants, making them more sonorous. The word ''lenition'' itself means "softening" or "weakening" (from Latin 'weak'). Lenition can happen both synchronically (within a language at a particular point in time) and diachronically (as a language changes over time). Lenition can involve such changes as voicing a voiceless consonant, causing a consonant to relax occlusion, to lose its place of articulation (a phenomenon called ''debuccalization'', which turns a consonant into a glottal consonant like or ), or even causing a consonant to disappear entirely. An example of synchronic lenition is found in most varieties of American English, in the form of flapping: the of a word like ''wait'' is pronounced as the more sonorous in the related form ''waiting'' . Some varieties of Spanish show debuccalization of to at the end of a syllable, so that a word like "we are" is pronounced . An example of diachronic lenition can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
