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Tofu Skin Roll
Tofu skin roll or Tofu roll is a dim sum dish.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p35. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin. Variety There are a number of cooking styles. Fillings include pork, vegetables, fish, and beef. Fried The fried version is known as (腐皮捲, fu pei gyun). The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). Some ingredients include shrimp, chicken, leeks, bamboo shoots, small carrots, tofu, scallions, sesame oil, or bean sprouts. Steamed The bamboo steamed version is generally known as (鮮竹捲, s ... [...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] |
Bamboo Shoots
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young shoots of bamboo are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *'' Acidosasa'' – native to South China and Vietnam :*'' Acidosasa edulis'' – endemic to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles 001(2001). ''World Food Hong Kong''. Hong Kong: Lonely Planet Publishing. . Background Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Cu ... [...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] |
Bamboo Shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young shoots of bamboo are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *''Acidosasa'' – native to South China and Vietnam :*''Acidosasa edulis'' – endemic to the pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yum Cha
''Yum cha'' is the Cantonese tradition of brunch involving Chinese tea and '' dim sum.'' The practice is popular in Cantonese-speaking regions, including Guangdong province, Guangxi province, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Cantonese communities. ''Yum cha'' generally involves small portions of steamed, pan-fried, or deep-fried '' dim sum'' dishes served in bamboo steamers, which are designed to be eaten communally and washed down with hot tea. People often go to ''yum cha'' in large groups for family gatherings and celebrations. Description ''Yum cha'' (; ''lit.'' "drink tea"), also known as ''going for dim sum'' (Cantonese: 食點心), is the Cantonese tradition of brunch involving Chinese tea and ''dim sum''.'''' The practice is popular in Cantonese-speaking regions such as Guangdong, Guangxi, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Chinese communities ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrated
Drinking is the act of ingesting water or other liquids into the body through the mouth, proboscis, or elsewhere. Humans drink by swallowing, completed by peristalsis in the esophagus. The physiological processes of drinking vary widely among other animals. Most animals drink water to maintain bodily hydration, although many can survive on the water gained from their food. Water is required for many physiological processes. Both inadequate and (less commonly) excessive water intake are associated with health problems. Methods of drinking In humans When a liquid enters a human mouth, the swallowing process is completed by peristalsis which delivers the liquid through the esophagus to the stomach; much of the activity is abetted by gravity. The liquid may be poured from the hands or drinkware may be used as vessels. Drinking can also be performed by acts of inhalation, typically when imbibing hot liquids or drinking from a spoon. Infants employ a method of suction wherein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu Skin
Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products. Tofu skin's use was first documented in written records in China, Korea, and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine. Early history An early written reference to tofu skin appeared in 1587 in Japan in the ''Matsuya Hisamatsu chakai-ki'' hree-generation diary of the Matsuya's family's tea ceremonies The writer, Matsuya Hisamasa, states simply that tofu skin is the film that forms atop soymilk. Other written references t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Sprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * Pulses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallions
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
