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Qingtuan
''Qīngtuán'' ( 青糰) or ''Tsingtuan'' is a form of dumpling that is green, originating from Jiangnan but common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. This is then usually filled with sweet red or black bean paste. The exact technique for making ''qingtuan'' is quite complicated and the grass involved is only edible in the early spring, so it is typically only available around the time of the Qingming Festival , with which the dumpling has become associated. Nowadays, Qīngtuán sold in most convenience stores in China are made of glutinous rice mixed with matcha. It also has more diverse fillings, such as rousong or salted egg yolk. Much of the ''qingtuan'' consumed in China is prepared and consumed as street food from local vendors. Origin The tradition of eating qingtuan at Qingming Festival evolved from the ancient Chinese Cold Food Day (one or two days before Qingming Festival). The custom on Cold Food Day is tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhau-a-koe
''Chhau-a-koe'' is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Gnaphalium affine, Jersey cudweed or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color. The kuih is found in Fujian cuisine, Fujian, Hakka cuisine, Hakka, and Taiwanese cuisine. Chhau-a-koe is usually made in Qingming Festival as a celebratory food item. Although the kuih can be made from either herb, Chinese mugwort is more commonly used in making Hakka-style caozaiguo. The herb-flavored dough is commonly filled with ground meat, dried white radish, or sweet bean pastes. In Taiwan, a filling consisting of Dried shrimp, shiitake mushrooms, dried and shredded white radish (), and deep-fried shallots is commonly used. See also * Qingtuan, the Jiangnan form of this dish * Kusamochi, the Japanese form of this dish * Songpyeon, a similar Korean dish References External linksRelated types of Taiwanese Kuih [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue-green Distinction
Blue-green is the color that is between green and blue. It belongs to the cyan family of colors. Variations Cyan (aqua) Cyan, also called aqua, is the blue-green color that is between blue and green on a modern RGB color wheel. The modern RGB color wheel replaced the traditional old-fashioned RYB color wheel because it is possible to display much brighter and more saturated colors using the primary and secondary colors of the RGB color wheel. In the terminology of color theory, RGB color space has a much larger color gamut than RYB color space. The first recorded use of ''cyan'' as a color name in English was in 1879. Turquoise The color turquoise, a representation of the color of the semi-precious stone turquoise. The first recorded use of ''turquoise'' as a color name in English was in 1573. The color "turquoise" is a light tone of blue-green. Green-blue Green-blue was a Crayola crayon color from 1958 to 1990. Bondi Blue Bondi blue is a color belo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rousong
''Rousong'' or ''yuk sung or bak hu'' ( ; ), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. ''Rousong'' is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. ''Rousong'' is a very popular food item in Chinese, Vietnamese (called ruốc in the North and chà bông in the South) and Indonesian dining. Production and styles Rousong is made by stewing finely cut pork, chicken, or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibres can be easily torn apart with a fork. This happens when the water-insoluble collagen that holds the muscle fibres of the meat together has been converted into water-soluble gelatine. The meat is teased a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jersey Cudweed
''Helichrysum luteoalbum'', the Jersey cudweed, is a species of flowering plant in the family Asteraceae. Description It is an erect herbaceous biennial up to tall, branching from the base. Leaves are oblanceolate to lanceolate and covered in hairs like that of the edelweiss. The leaves can survive frozen over in winter. Flowers are cream, yellow, white, or pink. Seeds have a pappus which lets them float over long distances. Taxonomy This species was first published by Carl Linnaeus in his 1753 ''Species plantarum'', under the name ''Gnaphalium luteo-album'' (the orthography was later changed to omit the hyphen). In 1829, Ludwig Reichenbach transferred it to ''Helichrysum'', but this name was not taken up, and the species was retained in ''Gnaphalium'' until 1981, when Olive Mary Hilliard and Brian Laurence Burtt transferred it into ''Pseudognaphalium''. In 2004, an investigation into the phylogenetic relationships of ''Helichrysum'' and related genera found this species to ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kusa Mochi
Kusa or KUSA may refer to: * Kusa, Russia, a town in Chelyabinsk Oblast, Russia * Kusa, Latvia, a village in Madona District, Latvia * Kusa, Oklahoma, United States * Kusa, indigenous name of Beles River (in Gumuz language) * Kusa, Afghanistan * KUSA (TV), a television station (channel 9) licensed to Denver, Colorado, United States * Kennel Union of South Africa * Kusa, an alternative spelling of Kusha (other) * Kusa, a type of squash (fruit) ''Cucurbita'' (Latin for gourd) is a genus of herbaceous fruits in the gourd family, Cucurbitaceae (also known as ''cucurbits'' or ''cucurbi''), native to the Andes and Mesoamerica. Five edible species are grown and consumed for their flesh ... from Palestine closely related to the zucchini * Kurashiki University of Science and the Arts, a university in Kurashiki, Okayama, Japan {{Disambiguation, geo, callsign ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Grass
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of the fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mugwort
Mugwort is a common name for several species of aromatic flowering plants in the genus ''Artemisia.'' In Europe, mugwort most often refers to the species '' Artemisia vulgaris'', or common mugwort. In East Asia the species '' Artemisia argyi'' is often called "Chinese mugwort" in the context of traditional Chinese medicine, or () in Mandarin. ''Artemisia princeps'' is a mugwort known in Korea as () and in Japan as (). While other species are sometimes referred to by more specific common names, they may be called simply "mugwort" in many contexts. Etymology The Anglo-Saxon ''Nine Herbs Charm'' mentions . A folk etymology, based on coincidental sounds, derives ' from the word "mug"; more certainly, it has been used in flavoring drinks at least since the early Iron Age. * Other sources say ''mugwort'' is derived from the Old Norse (meaning "marsh") and Germanic languages, German ''wuertz'' (''wort'' in English, originally meaning "root"), which refers to its use since ancient ti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cold Food Day
The Cold Food or Hanshi Festival is a traditional Chinese holiday which developed from the local commemoration of the death of the Jin nobleman Jie Zitui in the 7thcenturyBC under the Zhou dynasty, into an occasion across East Asia for the commemoration and veneration of ancestors by the 7th-century Tang dynasty. Its name derives from the tradition of avoiding the lighting of any kind of fire, even for the preparation of food. This practice originally occurred at midwinter for as long as a month, but the hardship this involved led to repeated attempts to ban its observance out of concern for its practitioners. By the end of the Three Kingdoms Period (3rd century), it was limited to three days in the spring around the Qingming solar term. Under the Tang, ancestral observance was limited to the single day which is now the Tomb-Sweeping Festival. The Tomb-Sweeping Festival is a official holiday in several countries, and the Cold Food Festival which stretches either side of it con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin. Most street foods are classified as both finger food and fast food, and are typically cheaper than restaurant meals. The types of street food widely vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. A majority of middle-income consumers rely on the quick access and cheap service of street food for daily nutrition and job opportunities, especially in developing countries. Today, governments and other organizations are increasingly concerned with both the socioeconomic importance of street food, and with its associa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salted Duck Egg
A salted duck egg is an East Asian preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets across the Western world, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color. Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to ''congee'' or cooked with other foods as a flavoring. The texture is gelatin like egg white and firm and has a perfect round yolk. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon. Salted eggs can also be made from chicken eggs, though the taste and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant ''Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese ''wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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