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Broad Bean Paste
Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called ''la-doubanjiang'' (, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions. Main types Pixian doubanjiang The most well-known variety of doubanjiang is arguably Pixian doubanjiang (), named for Pixian (now Pidu District, Chengdu city), Sichuan. Pixian Doubanjiang is produced with a long fermentation period under sunlight (often longer than 3 year ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinyin
Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese form, to learners already familiar with the Latin alphabet. The system includes four diacritics denoting tones, but pinyin without tone marks is used to spell Chinese names and words in languages written in the Latin script, and is also used in certain computer input methods to enter Chinese characters. The word ' () literally means " Han language" (i.e. Chinese language), while ' () means "spelled sounds". The pinyin system was developed in the 1950s by a group of Chinese linguists including Zhou Youguang and was based on earlier forms of romanizations of Chinese. It was published by the Chinese Government in 1958 and revised several times. The International Organization for Standardization (ISO) adopted pinyin as an international st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shandong
Shandong ( , ; ; alternately romanized as Shantung) is a coastal province of the People's Republic of China and is part of the East China region. Shandong has played a major role in Chinese history since the beginning of Chinese civilization along the lower reaches of the Yellow River. It has served as a pivotal cultural and religious center for Taoism, Chinese Buddhism and Confucianism. Shandong's Mount Tai is the most revered mountain of Taoism and a site with one of the longest histories of continuous religious worship in the world. The Buddhist temples in the mountains to the south of the provincial capital of Jinan were once among the foremost Buddhist sites in China. The city of Qufu is the birthplace of Confucius and was later established as the center of Confucianism. Confucianism developed from what was later called the Hundred Schools of Thought from the teachings of the Chinese philosopher Confucius. Shandong's location at the intersection of ancient and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform, called '' jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. '' Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ssamjang
''Ssamjang'' ( ko, 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (''doenjang''), red chili paste (''gochujang''), sesame oil, onion, garlic, green onions, and optionally brown sugar. Use ''Ssamjang'' is usually eaten with a '' ssam'' of grilled meat. One typically puts a leaf of lettuce or perilla on an open hand, places the main components of the meal (grilled meat such as '' galbi'' or '' samgyeopsal'', kimchi and other '' banchan'', rice if desired) in bite-size pieces in the center, tops it off with ''ssamjang'', wraps the leaf around the entire contents, and then eats the wrapped ''ssam''. It is also served as a dip with peppers. Etymology '' Ssam'' means "wrapped" and ''jang'' means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce". Variations Besides the standard way of making ''ssamjang'', other ingredients can be added to make special versions. There are also c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Douchi
''Douchi'' () or ''tochi'' (also known as fermented black soybeans, Chinese fermented black beans (), salted black beans, salty black beans, or just black beans) is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Shurtleff, W.; Aoyagi, History of Fermented Black Soybeans (165 B.C. to 2011) Lafayette, California: Soyinfo Center, 2011 ''Douchi'' is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet. The product made with white soybeans is called ''mianchi''. ''Douchi'', "Chinese salted black beans", and "black soybeans" are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fermented Soy Products
This is a list of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists. Fermented soy products See also * List of fermented foods * List of food pastes * List of meat substitutes * List of soy-based foods * Sweet bean paste Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. Production The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strai ... References {{Lists of prepared foods List Soy, Fermented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fermented Foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang
''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms. The ''Records of the Three Kingdoms'', a Chinese historical text written and published in the third century AD, mentions that " Goguryeo people are good at brewing fermented soybeans" in the section named ''Dongyi'' (Eastern foreigners), in the ''Book of Wei''. Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo. In ''Samguk Sagi'', a historical record of the Three Kingdoms era, it is written that ''doenjang'' and '' ganjang'' along with '' meju'' and '' jeotgal'' were prepared for the wedding ceremony of the King Sinmun in February 683. ''Sikhwaji'', a section from ''Goryeosa'' (H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kung Pao Chicken
Kung Pao chicken (), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only ), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Western Kung Pao chicken is also a staple of Westernized Chinese cuisine. History The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was ''Taizi Shaobao'', which is one of ''Gongbao'' (). The name ''Kung Pao chicken'' is derived from this title, while the use of the character ''dīng'' in the name of the dish is a pun on his surname ''Dīng'', a moderately common Chinese surname that can also be read to mean "small cube" (like the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuxiang Shredded Pork
Yuxiang shredded pork (; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan. History Hostess theory One day, while cooking dinner, it is said that a hostess who had just finished cooking fish poured the fish seasoning into a different pot, in which pork was already being made. When h husband came home from work, so hungry that he started eating immediately, He began to impatiently ask his wife how it had been made. After her husband's repeated questioning, she finally relayed what happened, and this unintentional innovation eventually spread. War theory Some people say that Yuxiang shredded pork is an innovative dish in modern China, because 1,328 Sichuan-style dishes were included in the "Chengdu Overview" published in 1909, but there was no Yuxiang shredded pork. Moreover, the name "Yuxiang Shredded Pork" was named after Chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Pot
Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-slice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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