|
Knife-cut Noodles
Knife-cut noodles ( zh, c=刀削麵, p=dāoxiāomiàn), also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in Chinese cuisine often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style from Datong became the most famous. Preparation The noodles are made by mixing water and flour, and other ingredients to create dough. Cooking oil is added to increase elasticity and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into the boiling water. Learning the technique to do this can take years, but a skilled chef can slice up to 200 strands per minute. This makes the noodles very fresh. The noodles are usually served inside a broth Brot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodles
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat, buckwheat, rice, millet, oats, beans, potatoes, sweet potatoes, and even fish. There are over 1,200 types of noodles commonly consumed in China today. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan, as well as Southeast Asian countries such as Vietnam, Cambodia, and Thailand. Nomenclature Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Mandarin, miàn (; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour, whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shanxi Cuisine
Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi Province in China. It is famous for noodles, fried flatbread (''da bing'') and sour tastes. The cuisine is also famed for using its locally produced vinegar, just like in Huaiyang cuisine, but the flavour is totally different. Generally speaking, Shanxi cuisine is not well known to people outside the region. This is partially because Shanxi is less populated than other provinces in China. Being a very traditional region where the lifestyle of locals has not been disturbed, many outsiders find Shanxi cuisine too authentic and traditional. While pork and chicken are common in Shanxi, one of the most popular meat sources is lamb. Goat, and sheep offal is also often used. For example, lamb soup is usually cooked with livers, stomach and other offal. As a traditional area with strong cultural connections to Northwest Asian nomadic nations and minorities, the use of lamb in Shanxi cuisine presents a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamian
Lamian (simplified Chinese: 拉面; traditional Chinese: 拉麵; pinyin: ''Lāmiàn'') is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. This unique method of making noodles originated in China. The ''Songshi Yangsheng Bu'' (), which was written by Song Xu and dates back to 1504, has the earliest description of the method to make lamian. Description The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, ''lā'', (拉) means to pull or stretch, while ''miàn'' (simplified Chinese: 面; traditional Chinese: 麵) means noodle. There are several styles of twisting the dough but they all employ the same concept: a piece of soft wheat dough is repeatedly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chewing
Chewing or mastication is the process by which food is crushed and ground by teeth. It is the first step of digestion, and it increases the surface area of foods to allow a more efficient break down by enzymes. During the mastication process, the food is positioned by the cheek and tongue between the teeth for grinding. The muscles of mastication move the jaws to bring the teeth into intermittent contact, repeatedly occluding and opening. As chewing continues, the food is made softer and warmer, and the enzymes in saliva begin to break down carbohydrates in the food. After chewing, the food (now called a bolus) is swallowed. It enters the esophagus and via peristalsis continues on to the stomach, where the next step of digestion occurs. Increasing the number of chews per bite increases relevant gut hormones. Studies suggest that chewing may decrease self-reported hunger and food intake. Chewing gum has been around for many centuries; there is evidence that northern Europeans ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Datong
Datong is a prefecture-level city in northern Shanxi Province in the People's Republic of China. It is located in the Datong Basin at an elevation of and borders Inner Mongolia to the north and west and Hebei to the east. As of the 2020 census, it had a population of 3,105,591 of whom 1,790,452 lived in the built-up (or metro) area made of the 2 out 4 urban districts of Pingcheng and Yungang as Yunzhou and Xinrong are not conurbated yet. History The area of present-day Datong was close to the state of Dai, which was conquered by the Zhao clan of Jin in 457 BC. It was a frontier land between the agricultural Chinese and the nomads of the Great Steppe. The area was well known for its trade in horses. The area of present-day Datong eventually came under the control of the Qin dynasty, during which it was known as Pingcheng County (平城县) and formed part of the Qin commandery of Yanmen. Pingcheng County continued under the Han dynasty, which founded a site within p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Datong Daoxiaomian
Datong is a prefecture-level city in northern Shanxi Province in the People's Republic of China. It is located in the Datong Basin at an elevation of and borders Inner Mongolia to the north and west and Hebei to the east. As of the 2020 census, it had a population of 3,105,591 of whom 1,790,452 lived in the built-up (or metro) area made of the 2 out 4 urban districts of Pingcheng and Yungang as Yunzhou and Xinrong are not conurbated yet. History The area of present-day Datong was close to the state of Dai, which was conquered by the Zhao clan of Jin in 457 BC. It was a frontier land between the agricultural Chinese and the nomads of the Great Steppe. The area was well known for its trade in horses. The area of present-day Datong eventually came under the control of the Qin dynasty, during which it was known as Pingcheng County (平城县) and formed part of the Qin commandery of Yanmen. Pingcheng County continued under the Han dynasty, which founded a site within pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oil
Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil. Health and nutrition While consumption of small amounts of saturated fats is common in diets, meta-analyses found a significant correlation between ''high consumption'' of saturated fats and blood LDL concentration, a risk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elasticity (physics)
In physics and materials science, elasticity is the ability of a body to resist a distorting influence and to return to its original size and shape when that influence or force is removed. Solid objects will deform when adequate loads are applied to them; if the material is elastic, the object will return to its initial shape and size after removal. This is in contrast to ''plasticity'', in which the object fails to do so and instead remains in its deformed state. The physical reasons for elastic behavior can be quite different for different materials. In metals, the atomic lattice changes size and shape when forces are applied (energy is added to the system). When forces are removed, the lattice goes back to the original lower energy state. For rubbers and other polymers, elasticity is caused by the stretching of polymer chains when forces are applied. Hooke's law states that the force required to deform elastic objects should be directly proportional to the distance of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.svg "Click for more on -> Water")
