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Twice-cooked Pork
Twice-cooked pork or double-cooked pork () (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly leeks, but often cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste. This dish is commonly associated with ''yan jian rou'' (), which tastes quite similar, but cooked in a different process. Preparation The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices.The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most commonly used vegetables are garlic leaves, napa cabbage, bell peppers, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. History Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts. Since the 16th century, the list of major crops in Sichuan has even been le ... [...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] |
Tianmianjiang Bean Paste
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] |
Twice Cooked Pork Of Gyoza-no-Manshu
Twice (; Japanese language, Japanese: トゥワイス, Hepburn romanization, Hepburn: ''To~uwaisu''; commonly stylized as TWICE) is a South Korean girl group formed by JYP Entertainment. The group is composed of nine members: Nayeon, Jeongyeon, Momo Hirai, Momo, Sana (singer), Sana, Jihyo, Mina (Japanese singer), Mina, Dahyun, Chaeyoung, and Tzuyu. Twice was formed under the television program ''Sixteen (TV series), Sixteen'' (2015) and debuted on October 20, 2015, with the extended play (EP) ''The Story Begins''. Twice rose to domestic fame in 2016 with their single "Cheer Up (song), Cheer Up", which charted at number one on the Gaon Digital Chart, became the List of Gaon Digital Chart number ones of 2016, best-performing single of the year, and won "Song of the Year" at the Melon Music Awards#Song of the Year Award, Melon Music Awards and 2016 Mnet Asian Music Awards, Mnet Asian Music Awards. Their next single, "TT (song), TT", from their third EP ''Twicecoaster: Lane 1'', top ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempfero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napa Cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage". In Australia it also is referred to as "wombok". Names The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where ''nappa'' () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is ''hakusai'' (), a Sino-Japanese reading of the Chinese name (), literally "white vegetable". The Korean name for napa cabbage, ''baechu'' (), is a nativized word from the Sino-Korean vocabulary, Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ... [...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] |
Chinese Calendar
The traditional Chinese calendar (also known as the Agricultural Calendar 曆; 农历; ''Nónglì''; 'farming calendar' Former Calendar 曆; 旧历; ''Jiùlì'' Traditional Calendar 曆; 老历; ''Lǎolì'', is a lunisolar calendar which identifies years, months, and days according to astronomical phenomena. In China, it is defined by the Chinese national standard GB/T 33661–2017, "Calculation and Promulgation of the Chinese Calendar", issued by the Standardization Administration of China on May 12, 2017. Although modern-day China uses the Gregorian calendar, the traditional Chinese calendar governs holidays, such as the Chinese New Year and Lantern Festival, in both China and overseas Chinese communities. It also provides the traditional Chinese nomenclature of dates within a year which people use to select auspicious days for weddings, funerals, moving or starting a business. The evening state-run news program ''Xinwen Lianbo'' in the P.R.C. continues to anno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ellen Schrecker
Ellen Wolf Schrecker (born August 4, 1938) is an American professor emerita of American history at Yeshiva University. She has received the Frederick Ewen Academic Freedom Fellowship at the Tamiment Library at NYU. She is known primarily for her work in the history of McCarthyism. Historian Ronald Radosh has described her as "the dean of the anti-anti-Communist historians." Background Schrecker graduated '' magna cum laude'' from Radcliffe College in 1960 and earned her M.A. in 1962 and her doctorate in 1974, both from Harvard University. Career She has taught at Harvard, Princeton, New York University, the New School for Social Research, and Columbia. From 1998 to 2002, Schrecker was the editor of ''Academe'', the journal of the American Association of University Professors. Personal life Schrecker married Marvin Gettleman (1933 – 2017), a professor emeritus of history. Political views Schrecker has said that she is "a card-carrying member of the American Civil Li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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