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Tianjin Cuisine
Tianjin cuisine (Tientsin cuisine), also known as Jin cuisine, refers to the native cooking styles of Tianjin, the largest port city in Northern China. Though heavily influenced by Beijing cuisine, Tianjin cuisine differs by being more focused on seafood. It is categorized by its freshness, saltiness and soft and crispy textures. Cooking methods include grilling, simmering, sautéing and steaming. With more than 300 years of history, the development of the Tianjin cuisine was highly dependent on the diet of boatmen and the salt trades due to its geographical location. Tianjin Food Street is a place where cross-cultural Chinese dishes may be found. Popular dishes include Eight Great Bowls, Four Great Stews, Tianjing goubuli, and Four Winter Delicacies, among others. Eight Great Bowls is a combination of eight different meat dishes. The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tianjin
Tianjin (; ; Mandarin: ), alternately romanized as Tientsin (), is a municipality and a coastal metropolis in Northern China on the shore of the Bohai Sea. It is one of the nine national central cities in Mainland China, with a total population of 13,866,009 inhabitants during the 2020 Chinese census. Its built-up (''or metro'') area, made up of 12 central districts (all but Baodi, Jizhou, Jinghai and Ninghe), was home to 11,165,706 inhabitants and is also the world's 29th-largest agglomeration (between Chengdu and Rio de Janeiro) and 11th- most populous city proper. It is governed as one of the four municipalities under the direct administration of Chinese central government and is thus under direct administration of the State Council. Tianjin borders Hebei Province and Beijing Municipality, bounded to the east by the Bohai Gulf portion of the Yellow Sea. Part of the Bohai Economic Rim, it is the largest coastal city in Northern China and part of the Jing-Jin-Ji megap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often leavening agent, unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Brittany, Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangerine
The tangerine is a type of citrus fruit that is orange in color. Its scientific name varies. It has been treated as a separate species under the name ''Citrus tangerina'' or ''Citrus'' × ''tangerina'', or treated as a variety of ''Citrus reticulata'', the mandarin orange. ''Citrus tangerina'' is also treated as a synonym of ''Citrus deliciosa''. It is a group of orange-colored citrus fruit consisting of hybrids of mandarin orange varieties, with some pomelo contribution. The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety. Under the Tanaka classification system, ''Citrus tangerina'' is considered a separate species. Under the Swingle system, tangerines are considered a group of mandarin ('' C. reticulata'') varieties. Some differ only in disease resistance. The term is also currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors). Tangerines are smaller and less ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true botanical nut. After full ripening, the shell is discarded and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Characteristics Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for food after fully ripening between September and November, in which the removal of the husk at this stage reveals a browning wrinkly walnut shell, which is usually commercially found in two segments (three or four-segment shells can also form). During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a membranous partition. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crataegus Pinnatifida
''Crataegus pinnatifida'', also known as mountain hawthorn, Chinese haw, Chinese hawthorn or Chinese hawberry, refers to a small to medium-sized tree, as well as the fruit of the tree. The fruit is bright red, in diameter. Use Culinary use In northern Chinese cuisine, ripe ''C. pinnatifida'' fruits are used in the desserts ''tanghulu'' and '' shanzhagao''. It is also used to make the traditional candies haw flakes and haw rolls, as well as candied fruit slices, jam, jelly, and wine. It is also traditionally used as a finishing ingredient in Cantonese sweet and sour sauce, although it has since been partially supplanted by ketchup. Traditional medicine In traditional Chinese medicine, the dried fruits of ''C. pinnatifida'' have been used as a digestive aid. See also * List of culinary fruits * Phytotherapy Herbal medicine (also herbalism) is the study of pharmacognosy and the use of medicinal plants, which are a basis of traditional medicine. With worldwide research in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunar New Year
Lunar New Year is the beginning of a calendar year whose months are moon cycles, based on the lunar calendar or lunisolar calendar. The Lunar New Year as a celebration is observed by numerous cultures. It is also named " Chinese New Year" because it is a traditional festival in China. It is featured in East Asian cultural sphere countries, the Hindu-Buddhist calendars of South and Southeast Asia, the Islamic calendar and the Jewish calendar in the Middle East, and is also celebrated by the indigenous Nisga'a people of Canada. Celebrations East Asia * Chinese New Year ( or ) * Korean New Year ( * Japanese New Year ''(正月 Shōgatsu)'' (prior to 1873) * Ryukyu New Year * Vietnamese New Year ( vi, Tết Nguyên Đán; Hán-Nôm: 節元旦) China, Hong Kong, Taiwan, Vietnam, and South Korea celebrate the lunar new year in addition to the solar new year. Mongols and Tibetans celebrate New Year in February or early March, based on the closely related Mongolian and Tibetan luni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tanghulu
Tanghulu () or ''Tang hulu'' (), also called ''bingtang hulu'' (), is a traditional Northern Chinese snack consisting of several rock sugar-coated fruits of Chinese hawthorn (''Crataegus pinnatifida'') on a bamboo skewer. It is named for its calabash-like shape. Tanghulu is often mistaken for regular candied fruits; however, it is coated in a hardened sugar syrup. This sweet and sour treat has been made since the Song Dynasty and remains popular throughout northern China. Chinese hawthorn is the traditional fruit used for the skewering of fruit, but in recent times vendors have also used various other fruits, such as cherry tomatoes, mandarin oranges, strawberries, blueberries, pineapples, kiwifruit, bananas, or grapes. The pits and seeds of the hawthorn are emptied out and are commonly filled with sweet red bean paste before being skewered and dipped. Gallery See also * Candy apple * Rock candy * Ligao Tang * List of Chinese desserts Chinese desserts are sweet foods and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Bean Paste
Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. Production The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husks. The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel. Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui. Japanese pastries use primarily un-oiled sweet bean pastes. Types There are several types of sweet bean paste: * Oil bean paste () – made from azuki beans; dark brown or black in colour from the addition of sugar and animal fat or vegetable oil, and further cooking; sometimes also includes Sweet Osmanthus flavor * Mung bean paste () ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut Oil
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods. History Due to war shortages of other oils, use of readily available peanut oil increased in the United States during World War II. Production Uses Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C. Biodiesel At the 1900 Paris Exhibition, the Otto Company, at the request of the French Government, demonstrated that peanut oil co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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