|
Buuz
Buuz ( mn, Бууз; /''Buuza'', , Chinese: 包子/Baozi) is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. These days it is also offered at restaurants and small cafes throughout the capital city of Ulaanbaatar. History and function Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as ''baozi'' () is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. ''Buuz'' are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by '' suutei tsai'' (Mongolian tea) and vodka. Ingredients and preparation Buuz are filled with minced lamb and mutton or be ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsagaan Sar
The Mongolian Lunar New Year, commonly known as Tsagaan Sar ( mn, Цагаан сар, ''Cagán sar'' / , or literally White Moon),, ; xal, Цаһан сар, ''Cahan sar'', ; tyv, Шагаа is the first day of the year according to the Mongolian lunisolar calendar. The festival of the Lunar New Year is celebrated by the Mongols and some Turkic peoples. The holiday has shamanistic influences. Timing The White Moon festival is celebrated on the first through third days of the first lunar month. Tibet's Losar occurs on the same day as the Mongolian White Moon. Tsagaan Sar is one of the most important Mongolian holidays."Tsagan Sar: The Mongolian Lunar New Year". Mongoluls. 2007. March 13, 200Mongoluls.net/ref> Originally, it was celebrated in spring. History The Mongols of Genghis Khan used the twelve-year animal cycle to mark their chronology. The Secret History of the Mongols written in 1240 as well as many letters of the Khans extensively use the twelve-year an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Cuisine
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—" buuz"— are popular. The extreme continental climate of Mongolia has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known to us from the 1456 Ming Dynasty edition manuscript, also surviving in fragments from the Yuan dynasty. Presented to Tugh Temür in 1330, at the height of Mongol power and cultural influence, the Yinshan Zhengyao is a product of the cultural exchange (notably with the Islamic heartland in Mongol Iran) that enriched the Mongol Empire. Food scho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khuushuur
Khuushuur ( mn, хуушууp ; ; rus, чебуре́к, cheburek, t͡ɕɪbʊˈrʲek) is a meat pastry or dumpling popular in Mongolia that is relatively similar to similar items in Russian and other cuisines like chiburekki. The meat, beef, mutton, or camel, is ground up and mixed with onion (or garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a gol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
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, 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 in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African 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 Ethiopia and is now very popular in Amhara as well and spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khuushuur
Khuushuur ( mn, хуушууp ; ; rus, чебуре́к, cheburek, t͡ɕɪbʊˈrʲek) is a meat pastry or dumpling popular in Mongolia that is relatively similar to similar items in Russian and other cuisines like chiburekki. The meat, beef, mutton, or camel, is ground up and mixed with onion (or garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a gol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandu (food)
''Mandu'' (), or mandoo, are dumplings in Korean cuisine. * ''Mandu'' can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. ''Mandu'' were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as ''pojangmacha'' and ''bunsikjip'' throughout Korea. Names and etymology The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Uyghur '' manta'' (), Turkish ', Kazakh ''mänti'' (), Uzbek ', Afghan ' and Armenian '' mantʿi'' (). Chinese '' mántou'' (; ) is also considered a cognate, which used to mean meat-filled dumplings, but now refers to steamed buns without any filling. ''Mandu'' can be divided into ''gyoja'' () type and ''poja'' () type. In Chinese, the categories of dumplings are called '' jiǎozi'' (; ) and '' bāozi'' () respectively, which are cognates with the Korean words. In Japanese, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
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, 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 in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African 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 Ethiopia and is now very popular in Amhara as well and spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buryats
The Buryats ( bua, Буряад, Buryaad; mn, Буриад, Buriad) are a Mongolic ethnic group native to southeastern Siberia who speak the Buryat language. They are one of the two largest indigenous groups in Siberia, the other being the Yakuts. The majority of the Buryats today live in their titular homeland, the Republic of Buryatia, a federal subject of Russia which sprawls along the southern coast and partially straddles the Lake Baikal. Smaller groups of Buryats also inhabit Ust-Orda Buryat Okrug (Irkutsk Oblast) and the Agin-Buryat Okrug (Zabaykalsky Krai) which are to the west and east of Buryatia respectively as well as northeastern Mongolia and Inner Mongolia, China. They traditionally formed the major northern subgroup of the Mongols. Buryats share many customs with other Mongols, including nomadic herding, and erecting gers for shelter. Today the majority of Buryats live in and around Ulan-Ude, the capital of the Buryat Republic, although many still follow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantı
Manti is a type of dumpling popular in most cuisines of the South Caucasus, Balkans, Central Asia, and Afghanistan. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics.More Than Just Another Dumpling , The School of Russian and Asian Studies, retrieved 25 January 2014 The dumplings typically consist of a spiced meat mixture, usually or , wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location.< ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momo (food)
Momo is a dish with origins from Tibet. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Usually steamed, though they are sometimes fried or steam-fried. The dish has spread to China, Nepal and India. Origin Momo is the colloquial form of the Tibetan word "mog mog". It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for bread. The word mo (馍) itself means food related to flour. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. The different names for the dumpling include Assamese: মম; Bengali: মোমো; Hindi-Urdu: मोमो, مومو; Ladakhi: མོག་མོག་ Nepali: मम; Nepal Bhasa: मम, small momo - ममचा; ; . As for the Himalayan momo, the dish is believed to have spread to Nepal along with the influx of the Tibetan diaspora. Since this dish was initially popular among the Newar community ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian_language.html" ;"title="Spanish language">Spanish, Italian language">Italian and Arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Lamb And Mutton")