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Nian Gao
''Nian gao'' (年糕; also ''niangao''; ''nin4 gou1'' in Cantonese), sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat ''nian gao'' during this time of the year because ''nian gao'' (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". The character 年 is literally translated as "year", and the character 糕 (''gāo'') is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". ''Nian gao'' (年糕) also has the exact homonym for "sticky cake" (粘糕); the character 粘 (''nián''), meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Chinese Words And Phrases
This category is for articles on words and phrases of Chinese origin. For articles on words and phrases related to a specific area of China, or to a specific spoken variant, please refer to one of the subcategories. Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... Words and phrases by language {{CatAutoTOC ... [...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] |
Shanghai Cuisine
Shanghai cuisine (; Shanghainese: ''zaon⁶ he⁵ tshe¹''; IPA: ɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹, also known as Hu cuisine (; Shanghainese: ''wu⁶ tshe¹''; IPA: u¹¹ tsʰᴇ⁴⁴, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (; ''pen⁵ paon¹ tshe⁵''; 'local cuisine') which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces. The dishes within the cuisine needs to master the following three elements "color, aroma and taste" (Chinese: "色香味"). Like other cuisines within China, Shanghai cuisine emphasises the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai cuisine resulted in a unique cooking style known as Haipai cuisine (海派菜). Characteristic features Shanghai dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fujian Cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as ''xianwei'' (), as well as retaining the original flavour of the main ingredients instead of masking them. Many diverse seafood and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, stew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
God Of Wealth
Caishen () is the mythological figure worshipped in the Chinese folk religion and Taoism. He has been identified with many historical figures, viewed as his embodied forms, among whom Zhao Gongming (, Wade–Giles: ''Chao Kung-ming''; also known as Zhao Gong Yuanshuai "Lord Zhao the Marshal"), Fan Li, and Bi Gan.''Encyclopædia Britannica''"Ts'ai Shen"/ref> A large temple of Caishen has been built in the 2000s in Zhouzhi, Xi'an, Shaanxi. Caishen's name is often invoked during the Chinese New Year celebrations. He is often depicted riding a black tiger and holding a golden rod. He may also be depicted with an iron tool capable of turning stone and iron into gold. Historical personages Several versions of Caishen's incarnations' political affiliation and way of deification are circulated. It is unclear whether they are genuine historical figures, though most of the stories agree that Caishen's most popular incarnation lived during the early Qin dynasty. Most probably it represen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sohu
Sohu, Inc. () is a Chinese Internet company headquartered in the Sohu Internet Plaza in Haidian District, Beijing. Sohu and its subsidiaries offer advertising, a search engine (Sogou.com), on-line multiplayer gaming (ChangYou.com) and other services. History Sohu was founded as Internet Technologies China (ITC) in 1996 by Charles Zhang after he completed his PhD from the Massachusetts Institute of Technology and received venture capital funding from colleagues he met there. The following year, Zhang changed the name of ITC to Sohoo in homage to Yahoo! after meeting its cofounder, Jerry Yang; the name was soon after changed to Sohu to differentiate it from the American company. Sohu has been listed on NASDAQ since 2000 through a variable interest entity (VIE) based in Delaware. Sohu's Sogou.com search engine was in talks to be sold in July 2013 to Qihoo for around $1.4 billion. On September 17, 2013, it was announced that Tencent has invested $448 million for a minority shar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qimin Yaoshu
The ''Qimin Yaoshu'' is the most completely preserved of the ancient Chinese agricultural texts, and was written by the Northern Wei Dynasty official Jia Sixie.Wenhua Li, 200Agro-Ecological Farming Systems in ChinaTaylor & Francis, p. 26 -27 The book is believed to have been completed in the second year of Wu Ding of Eastern Wei, 544 CE, while another account gives the completion between 533 and 544 CE. The text of the book is divided into ten volumes and 92 chapters, and records 1500-year-old Chinese agronomy, horticulture, afforestation, sericulture, animal husbandry, veterinary medicine, breeding, brewing, cooking, storage, as well as remedies for barren land. The book quoted nearly 200 ancient sources including the ''Yiwu Zhi''. Important agricultural books such as '' Fàn Shèngzhī shū'' (氾勝之書) and ''Sì mín yuè lìng'' (四民月令) from the Hàn and Jìn Dynasties are now lost, so future generations can only understand the operation of agriculture at the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern And Southern Dynasties
The Northern and Southern dynasties () was a period of political division in the history of China that lasted from 420 to 589, following the tumultuous era of the Sixteen Kingdoms and the Eastern Jin dynasty. It is sometimes considered as the latter part of a longer period known as the Six Dynasties (220–589). Albeit an age of civil war and political chaos, it was also a time of flourishing arts and culture, advancement in technology, and the spread of Mahayana Buddhism and Daoism. The period saw large-scale migration of the Han people to the lands south of the Yangtze. The period came to an end with the unification of all of China proper by Emperor Wen of the Sui dynasty. During this period, the process of sinicization accelerated among the non-Han ethnicities in the north and among the indigenous peoples in the south. This process was also accompanied by the increasing popularity of Buddhism ( introduced into China in the 1st century) in both northern and southern Chin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Overseas Chinese
Overseas Chinese () refers to people of Chinese birth or ethnicity who reside outside Mainland China, Hong Kong, Macau, and Taiwan. As of 2011, there were over 40.3 million overseas Chinese. Terminology () or ''Hoan-kheh'' () in Hokkien, refers to people of Chinese citizenship residing outside of either the PRC or ROC (Taiwan). The government of China realized that the overseas Chinese could be an asset, a source of foreign investment and a bridge to overseas knowledge; thus, it began to recognize the use of the term Huaqiao. Ching-Sue Kuik renders in English as "the Chinese sojourner" and writes that the term is "used to disseminate, reinforce, and perpetuate a monolithic and essentialist Chinese identity" by both the PRC and the ROC. The modern informal internet term () refers to returned overseas Chinese and ''guīqiáo qiáojuàn'' () to their returning relatives. () refers to people of Chinese origin residing outside of China, regardless of citizenship. Another ofte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duanwu Festival
The Dragon Boat Festival ( zh, s=端午节, t=端午節) is a traditional Chinese holiday which occurs on the fifth day of the fifth month of the Chinese calendar, which corresponds to late May or June in the Gregorian calendar. Names The English language name for the holiday is Dragon Boat Festival, used as the official English translation of the holiday by the People's Republic of China. It is also referred to in some English sources as Double Fifth Festival which alludes to the date as in the original Chinese name. Chinese names by region ''Duanwu'' (), as the festival is called in Mandarin Chinese, literally means "starting/opening horse", i.e., the first "horse day" (according to the Chinese zodiac/Chinese calendar system) to occur on the month; however, despite the literal meaning being '' wǔ'', "the ay of thehorse in the animal cycle", this character has also been interchangeably construed as ''wǔ'' () meaning "five". Hence ''Duanwu'', the "festival on the fifth day ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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