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Tianmian Sauce
Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and ''jajangmyeon'' are two popular dishes that feature the sauce. Etymology The Chinese word ''tiánmiànjiàng'' () consists of characters meaning "sweet" (), "flour" (), and "sauce" (). It is also called ''tiánjiàng'' (), which means "sweet sauce". The origin of the Korean word ''chunjang'' () is unknown. One theory is that it derived from the word ''cheomjang'' (), which is the Korean reading of the Chinese characters . Preparation Although terms such as "sweet bean sauce" and "sweet bean paste" are used to describe the sauce, it is primarily made from fermented wheat flour. A mixture of approximately 19 portions of wheat flour to one portion of soybean is used. Th ... [...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] |
Wheat Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour'' is made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chunjang (cropped)
{{Disambig ...
In Korean, Chunjiang may refer to: * Brigadier General. See Brigadier General#Korea * Korean name for sweet bean sauce Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Supermarket
In the West or non-Asian countries, an Asian supermarket largely describes a category of grocery stores that focuses and stocks items and products imported from countries located in the Far East (e.g. East, Southeast and South Asia). These stores go further than a typical quintessential supermarket in that they sell general merchandise, goods, and services related to specific Asian countries of origin, immigrant communities or the ethnic enclave that the store may be located in. They would also often tend to diversify by carrying products from other fellow Asian countries; Japanese supermarkets would carry some Chinese, Indonesian, Korean and Singaporean products; Korean supermarkets carry some Chinese and Japanese products; Taiwanese supermarkets carry Chinese, Korean, Japanese, Thai, Vietnamese products, and so on. Overview Asian supermarkets carry items and ingredients generally well-suited for Asian cuisines and simply not found or considerably more expensive in most Weste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Fistulosum
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two (tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellow Soybean Paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China. Etymology In Chinese, the full name of the condiment is ''huángdòu jiàng'' (), but it is commonly referred to as just ''huáng jiàng'' ("yellow paste"). Description Although it is made from yellow soybeans, the paste itself is not so much yellow as light to dark brown or even black in color. Wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may be used as a preservative. Usage Yellow soybean paste is used most notably in the noodle dish called ''zhajiang mian'' ("fried sauce noodles"), in which the yellow soybean paste is fried together with ground pork, then poured over the top of thick wheat flour noodles. Outside of Beijing, sweet bean sauce or hoisin sauce is often mixed with or used in pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peking Duck
Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom. History Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the ''Complete Recipes for Dishes and Beverages'' (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoisin Sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added. Name The word ''hoisin'' is derived from the Chinese words for "seafood" (), although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood. The reason for the name is "seafood flavour", a common adjective in Chinese cuisine, especially Sichuanese (" fish fragrant"). Ingredients The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or colorin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumis Melo Var
__NOTOC__ ''Cucumis'' is a genus of twining, tendril-bearing plants in the family Cucurbitaceae which includes the cucumber (''Cucumis sativus''), muskmelons (''Cucumis melo'', including cantaloupe and honeydew), the horned melon (''Cucumis metuliferus''), and the West Indian gherkin (''Cucumis anguria''). 30 species occur in Africa, and 25 occur in India, Southeast Asia, and Australia. However, ''Cucumis myriocarpus'' was introduced to Australia from Sub-Saharan Africa, and is regarded as an invasive species. Species , Plants of the World Online accepted 61 species: *''Cucumis aculeatus'' Cogn. *''Cucumis aetheocarpus'' (C.Jeffrey) Ghebret. & Thulin *''Cucumis africanus'' L.f. *''Cucumis althaeoides'' (Ser.) P.Sebastian & I.Telford *''Cucumis anguria'' L. *''Cucumis argenteus'' (Domin) P.Sebastian & I.Telford *''Cucumis asper'' Cogn. *''Cucumis baladensis'' Thulin *''Cucumis bryoniifolius'' (Merxm.) Ghebret. & Thulin *''Cucumis canoxyi'' Thulin & Al-Gifri *''Cucumis carolin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muskmelon
''Cucumis melo'', also known as melon, is a species of ''Cucumis'' that has been developed into many cultivated varieties. The fruit is a pepo. The flesh is either sweet or bland, with or without a musky aroma, and the rind can be smooth (such as honeydew), ribbed (such as European cantaloupe), wrinkled (such as casaba melon), or netted (such as muskmelon). In North America, the sweet-flesh varieties are often collectively called muskmelon, including the musky netted-rind varieties and the inodorous smooth-rind varieties, and cantaloupe usually means the former type. However, muskmelon in a narrow sense only refers to the musky netted-rind type, while the true cantaloupe is the European type with ribbed and often warty rind that is seldom grown in North America. The origin of melons is not known. Research has revealed that seeds and rootstocks were among the goods traded along the caravan routes of the Ancient World. Some botanists consider melons native to the Levant and Egypt, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white ''mantou'' were something of a luxury in preindustrial China. Traditionally, ''mantou'', ''bing'', and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a stapl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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