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Taro Cake
Taro cake () is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient. As a dim sum, it is usually cut into rectangular slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatown restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is usually topped with chopped scallions. Variety Regional home-style The other version is the more home-style baked version. Usually it uses the same ingredients and steamed for long periods of time in a deep pan until it is ultra soft and pasty. The formula varies greatly depending on the family recipe or regional tastes. Frozen taro cake Some restaurants offer taro cakes cut into small cubes as part of a main course appetizer to a major Chinese cuisine. These are sometimes frozen to a more solid state, though it is not nearly a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern China
South China () is a geographical and cultural region that covers the southernmost part of China. Its precise meaning varies with context. A notable feature of South China in comparison to the rest of China is that most of its citizens are not native speakers of Standard Chinese. Cantonese is the most common language in the region while the Guangxi region contains the largest concentration of China's ethnic minorities, each with their own language. Administrative divisions Cities with urban area over one million in population Provincial capitals in bold. Namesake * South China tiger (southern China) * ''South China Morning Post'' (Hong Kong, South China) * Huanan Seafood Wholesale Market (Wuhan, Central China) See also * Lingnan * List of regions of China ** Southern China *** South Central China South Central China, South-Central China or Central-South China ( zh, c = 中南, p = Zhōngnán, l = Central-South), is a region of the People's Republic of China defi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
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 nam ... [...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] |
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] |
Taro Dumpling
Taro dumpling () is a variety of dim sum served within Chinese cuisine. It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry. It is also known as taro croquette, deep fried taro dumpling, deep fried taro dumpling puff, or simply taro dumpling The outer shell is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned ground pork. The dumpling is deep fried, and the outermost layer of taro becomes crisp, light, and fluffy. See also * Dim sum * Spring roll * Taro cake Taro cake () is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient. As a dim sum, it is usually cut into rec ... References Dim sum Cantonese cuisine Hong Kong cuisine Pork dishes Dumplings Deep fried foods Taro dishes {{Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nian Gao
''Nian gao'' (年糕; also ''niangao''; ''nin4 gou1'' in Cantonese), sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat ''nian gao'' during this time of the year because ''nian gao'' (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". The character 年 is literally translated as "year", and the character 糕 (''gāo'') is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". ''Nian gao'' (年糕) also has the exact homonym for "sticky cake" (粘糕); the character 粘 (''nián''), meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Chestnut Cake
Water chestnut cake () is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut. When served during '' dim sum'', the cake is usually cut into square-shaped slices and pan-fried before serving. The cake is soft, but holds its shape after the frying. Sometimes the cake is made with chopped water chestnuts embedded into each square piece with the vegetable being visible. One of the main trademark characteristics of the dish is its translucent appearance. It is one of the standard dishes found in the dim sum cuisine of Hong Kong, and is also available in select overseas Chinatown restaurants. See also * Chestnut cake * Brazil nut cake * Dim sum * Taro cake * Turnip cake * Nian gao ''Nian gao'' (年糕; also ''niangao''; ''nin4 gou1'' in Cantonese), sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply ... References Dim sum Ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip Cake
Turnip cake is a Chinese dim sum dish. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally called carrot cake in Singapore. Turnip cake is commonly served in Cantonese ''yum cha'', usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the ''dim sum'' cuisine of China as well as in overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish () is a homophone for "good fortune" () in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of a breakfast. Names It is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singapore
Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, bordering the Strait of Malacca to the west, the Singapore Strait to the south, the South China Sea to the east, and the Straits of Johor to the north. The country's territory is composed of one main island, 63 satellite islands and islets, and one outlying islet; the combined area of these has increased by 25% since the country's independence as a result of extensive land reclamation projects. It has the third highest population density in the world. With a multicultural population and recognising the need to respect cultural identities of the major ethnic groups within the nation, Singapore has four official languages: English, Malay, Mandarin, and Tamil. English is the lingua franca and numerous public services are available only in Eng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Malaysia. Peninsular Malaysia shares a land and maritime Malaysia–Thailand border, border with Thailand and Maritime boundary, maritime borders with Singapore, Vietnam, and Indonesia. East Malaysia shares land and maritime borders with Brunei and Indonesia, and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the national capital, the country's largest city, and the seat of the Parliament of Malaysia, legislative branch of the Government of Malaysia, federal government. The nearby Planned community#Planned capitals, planned capital of Putrajaya is the administrative capital, which represents the seat of both the Government of Malaysia#Executive, executive branch (the Cabine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Vietnam
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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