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Xiaolongbao
''Xiaolongbao'' () refers to a type of small Chinese steamed bun (''baozi'') traditionally prepared in a ''xiaolong'', a small bamboo steaming basket, hence the name. ''Xiaolongbao'' are often referred to as a kind of "dumpling", but should not be confused with Chinese ''jiaozi'' or ''wonton''. In some parts of China and overseas, xiaolongbao may specifically refer to a kind of soup dumpling, the tangbao (Chinese 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as ' or ''xiaolong''-style mantous, as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed. Origins "Xiaolongbao" originated in Changzhou, Jiangsu province, by Wan Hua Tea House in the years of Daoguang Emperor (1820 to 1850). Xiaolongbao evolved from the guantangbao (soup-filled dumplings/buns) from Kaife ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xiaolongbao
''Xiaolongbao'' () refers to a type of small Chinese steamed bun (''baozi'') traditionally prepared in a ''xiaolong'', a small bamboo steaming basket, hence the name. ''Xiaolongbao'' are often referred to as a kind of "dumpling", but should not be confused with Chinese ''jiaozi'' or ''wonton''. In some parts of China and overseas, xiaolongbao may specifically refer to a kind of soup dumpling, the tangbao (Chinese 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as ' or ''xiaolong''-style mantous, as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed. Origins "Xiaolongbao" originated in Changzhou, Jiangsu province, by Wan Hua Tea House in the years of Daoguang Emperor (1820 to 1850). Xiaolongbao evolved from the guantangbao (soup-filled dumplings/buns) from Kaife ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shengjianbao
Shengjian mantou (Wu Chinese: ssanji mhoedhou), shengjian bao, or shengjian for short, is a type of small, pan-fried ''baozi'' (steamed buns) which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. Within Shanghai, shengjian mantou typically have thin, crispy skins while those sold elsewhere usually have thicker, bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then, its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item, it has a significant place in Shanghai cuisine. Naming In Modern Chinese, a filled bun is usually called ''baozi'' or ''bao'', while an unfilled (plain) bun is usually called a ''mantou''. However, in the Jiangnan region where Wu Chinese is spoken, the word ''mantou'' refers to both filled and unfilled buns, as in Middle Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiangsu Cuisine
Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not to the point of mushy or falling apart. In addition, Jiangsu cuisine also focuses on heating temperature. For example, the meat tastes quite soft but would not separate from the bone when picked up. As the style of Jiangsu cuisine is typically practised near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching colour and shape of each dish and using soup to improve flavour. The municipality of Shanghai was formerly a part of Jiangsu thus the great deal of similarity between the two, and Shanghai cuisine is sometimes classified as a part of Jiangsu cuisine. Regional variations Jiangsu cuisine is sometimes simply called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, Fish (food), fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States of America, United States in May 2015 Marlo Anderson, National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku (dish), Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xiaochi
''Xiaochi'' () is an important category of Chinese street food, commonly found in Chinese populated communities around the world. ''Xiaochi'' are substantial snacks, which can be eaten together or with more substantial dishes like the Spanish tapas or Middle Eastern Levantine meze, or alone as a light meal or snack like the French goûter. Xiaochi are not typically cooked in homes nor are they featured prominently on the menus of more formal restaurants (although a few courses of a multi-course banquet might be xiaochi). Instead, they are street food sold in markets at special stalls or small restaurants that specialize in a few or even just one xiaochi. Night markets are especially known for their specialty xiaochi food items. Here, xiaochi are either served as carry-out or sometimes at small tables with stools for seating. Taiwanese food critic Shu Kuo-chih describes xiaochi as "food from a street stall, shop or even a restaurant that comes in small portions and could never be c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nanxiang
Nanxiang () is a town in the Jiading District of Shanghai. Sights The town is home to Guyi Garden, a large Ming dynasty Suzhou-style park. One of the biggest temples in Shanghai, Yun Xiang Si (), is located in the middle of the town, attracting a large number of tourists from all around the world. Food Nanxiang is home to the original Nanxiang Xiaolongbao (Nanxiang xiaolong mantou) that eventually became known as Shanghai-style xiaolongbao. Nanxiang Bun Shop is well known across China. The dish was also made more widely known after featuring in the film ''Leaving Me, Loving You'', which was set in Shanghai and starred the Hong Kong pop singers Leon Lai and Faye Wong. Transportation It is connected to downtown Shanghai by the Hujia Expressway (coded A12 in the Shanghai expressway system; A12 is now S5), which was the first expressway in China. It is about away from downtown. The Nanxiang station on Line 11 of the Shanghai Metro The Shanghai Metro (; Shanghainese: ''Zao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangbao
Tangbao or soup buns are a large, soup-filled type of steamed buns (''baozi'') in Chinese cuisine. They are also sometimes known as ''guantang bao'' or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Types Some examples of tangbao include: * ''Tangbao'' from Kaifeng, in Henan province: The traditional ''tang bao'' in Kaifeng is a large bun, similar to other baozi, which is bitten open to release the soup filling, which is then drunk with a spoon. However, the traditional form has all but disappeared, with most eateries choosing to serve a Jiangsu-style ''tangbao'' where the soup is drunk with a straw. * ''Tangbao'' from Yangzhou, Jingjiang and elsewhere in Jiangsu province: This variety is found throughout the Jiangnan region. Often served in its own individual steaming basket, the large steamed bun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baozi
Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings ( meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of ''mantou'' from Northern China. Two types are found in most parts of China and Indonesia: ''Dàbāo'' (大包, "big bun"), measuring about across, served individually, and usually purchased for take-away. The other type, ''Xiǎobāo'' (小包, "small bun"), measure approximately wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular throughout China and ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiaozi
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daoguang Emperor
The Daoguang Emperor (; 16 September 1782 – 26 February 1850), also known by his temple name Emperor Xuanxong of Qing, born Mianning, was the seventh Emperor of the Qing dynasty, and the sixth Qing emperor to rule over China proper, reigning from 1820 to 1850. His reign was marked by "external disaster and internal rebellion." These included the First Opium War and the beginning of the Taiping Rebellion which nearly brought down the dynasty. The historian Jonathan Spence characterizes the Daoguang Emperor as a "well meaning but ineffective man" who promoted officials who "presented a purist view even if they had nothing to say about the domestic and foreign problems surrounding the dynasty." Early years The Daoguang Emperor was born in the Forbidden City, Beijing, in 1782, and was given the name Mianning (). It was later changed to Minning () when he became emperor. The first character of his private name was changed from ''Mian'' to ''Min'' to avoid the relatively common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History The English word "dinner" (from Old French ) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day. The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that "breakfast" came into use in written English as a calque of dinner to describe a morning meal: literally a breaking of the fasting period of the night just ended. In Old English the term had been , literally "morning food." Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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