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Qū
''Qū'' (), ''qú'' (pronunciation in Taiwan), ''qūniè'' (), ''jiǔqū'' (), or ''jiǔmǔ'' () is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages.Chen et al. "Perspectives on Alcoholic Beverages in China", in Ang, Liu, and Huang, eds. ''Asian Foods: Science and Technology''. CRC Press, 1999. The Chinese character 曲/麹 is romanised as ''qū'' in pinyin, ''chhu'' or ''chu'' in other transcription systems. The literal translation of ''jiǔqū'' is "liquor ferment", although "liquor mold" or "liquor starter" are adequate descriptions. The word ''jiǔqū'' specifically refers to a type of ferment (''qū'', 曲/麹) used to manufacture alcoholic products (''jiǔ'' 酒), such as ''huangjiu'' (cereal wines), ''baijiu'' (distilled spirits), and ''jiuniang'' (alcoholic rice porridge/pudding). There are other varieties of ''qū'' specific for different types of fermentations, such as in the pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dòubànjiàng
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 years). Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baijiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears () in their mash bills. The ''qū'' starter culture used in the production of ''baijiu'' is usually made from pulverized wheat grain or steamed rice.Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, e.g. Japanese '' shōchū'' (25%) or Korean ''soju'' (20–45%), but it often has a significantly higher alcohol content (35-60%). History No exact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liji
The ''Book of Rites'', also known as the ''Liji'', is a collection of texts describing the social forms, administration, and ceremonial rites of the Zhou dynasty as they were understood in the Warring States and the early Han periods. The ''Book of Rites'', along with the '' Rites of Zhou'' (''Zhōulǐ'') and the '' Book of Etiquette and Rites'' (''Yílǐ''), which are together known as the "Three Li (''Sānlǐ'')," constitute the ritual ('' lǐ'') section of the Five Classics which lay at the core of the traditional Confucian canon (each of the "five" classics is a group of works rather than a single text). As a core text of the Confucian canon, it is also known as the ''Classic of Rites'' or ''Lijing'', which some scholars believe was the original title before it was changed by Dai Sheng. History The ''Book of Rites'' is a diverse collection of texts of uncertain origin and date that lacks the overall structure found in the other "rites" texts (the '' Rites of Zhou'' and the '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and Fermentation in food processing, fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%. ''Huangjiu'' is usually pasteurized, aged, and filtered before its final bottling for sale to consumers. Pasteurization, Pasteurisation removes impurities as well as stabilising the aromatic flavour compounds. Maturation (wine), Maturation process can be complicated but important for the development of the layers of flavours and fragrance. A few brands of premium grade ''huangjiu'' could have been aged for up to 20 years. Although as ''huangjius name may suggest, its colour is typically light yellow and orange, but it can in fact range from clear to brown. Many famous ''huangjiu'' brands use t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and ''miso''. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. Incidentally, in China and Korea, the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not ''A. oryzae'' but fungi belonging to ''Rhizopus'' and ''Mucor''. '' A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. Genomic analysis has led some scholars to believe that the Japanese domesticated the ''Aspergillus flavus'' that had mutated and ceased to produce toxic aflatoxins, givi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Asia
East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea and Taiwan are all unrecognised by at least one other East Asian state due to severe ongoing political tensions in the region, specifically the division of Korea and the political status of Taiwan. Hong Kong and Macau, two small coastal quasi-dependent territories located in the south of China, are officially highly autonomous but are under Chinese sovereignty. Japan, Taiwan, South Korea, Mainland China, Hong Kong, and Macau are among the world's largest and most prosperous economies. East Asia borders Siberia and the Russian Far East to the north, Southeast Asia to the south, South Asia to the southwest, and Central Asia to the west. To the east is the Pacific Ocean and to the southeast is Micronesia (a Pacific Ocean island group, classifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asia
South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;;;;; Topographically, it is dominated by the Indian subcontinent and defined largely by the Indian Ocean on the south, and the Himalayas, Karakoram, and Pamir mountains on the north. The Amu Darya, which rises north of the Hindu Kush, forms part of the northwestern border. On land (clockwise), South Asia is bounded by Western Asia, Central Asia, East Asia, and Southeast Asia. The South Asian Association for Regional Cooperation (SAARC) is an economic cooperation organization in the region which was established in 1985 and includes all eight nations comprising South Asia. South Asia covers about , which is 11.71% of the Asian continent or 3.5% of the world's land surface area. The population of South Asia is about 1.9 billion or about one- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consisting of the regions that are situated south of mainland China, east of the Indian subcontinent, and north-west of mainland Australia. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia (continent), Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of atolls of Maldives, 26 atolls of Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is completely in the Northern Hemisphere. East Timor and the southern portion of Indonesia are the only parts that are south of the Equator. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nuruk
''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including ''takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Stephen. Holt McDougal Biology. Orlando, FL: Holt McDougal, 2012. Print. Historically, it was used in a variety of provinces of Korea, including Jeju Island. Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make ''nuruk,'' either as whole grain or in the form of grits or flour. Wheat ''nuruk'' is the most common variety. The dry grain is moistened, shaped into a large cake, and hung up to ferment for 2‒4 weeks in an ondol room. The cake matures at a precise temperature until a mold forms. Origin ''Nuruk'' has been used in Korea since the period of the Three Kingdoms in the 3rd century CE, while similar fermentation starter, '' jiuqu'', was first made in China during the Warring States period beginning in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Book Of Documents
The ''Book of Documents'' (''Shūjīng'', earlier ''Shu King'') or ''Classic of History'', also known as the ''Shangshu'' (“Venerated Documents”), is one of the Five Classics of ancient Chinese literature. It is a collection of rhetorical prose attributed to figures of ancient China, and served as the foundation of Chinese political philosophy for over 2,000 years. The ''Book of Documents'' was the subject of one of China's oldest literary controversies, between proponents of different versions of the text. A version was preserved from Qin Shi Huang's burning of books and burying of scholars by scholar Fu Sheng, in 29 sections (''pian'' 篇). This group of texts were referred to as "Modern Script" ''jinwen'' 今文, because written with the script in use at the beginning of the Western Han dyansty. According to Western Han dynasty documents, new textual material was discovered in the wall of Confucius' family estate in Qufu by his descendant Kong Anguo in the late 2nd c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Zhou Dynasty
The Eastern Zhou (; zh, c=, p=Dōngzhōu, w=Tung1-chou1, t= ; 771–256 BC) was a royal dynasty of China and the second half of the Zhou dynasty. It was divided into two periods: the Spring and Autumn and the Warring States. History In 770 BCE, the capital of the Zhou Kingdom was moved from Haojing (Chang'an County in Xi'an City) to Luoyi (known today as Luoyang, Henan Province). This brought about the beginning of the Eastern Zhou dynasty (as opposed to Western Zhou dynasty), so named due to Luoyi being situated to the east of Haojing. Over 25 kings reigned over the Eastern Zhou Dynasty, lasting 515 years in all. With the death of King You of Zhou, the last king of the Western Zhou Dynasty, ascended Crown Prince Yijiu was proclaimed the new king by the nobles from the states of Zheng, Lü, Qin and the Marquess of Shen. He was King Ping of Zhou. In the second year of his reign, he moved the capital east to Luoyi as Quanrong invaded Haojing, indicating the end of the Weste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhouli
The ''Rites of Zhou'' (), originally known as "Officers of Zhou" () is a work on bureaucracy and organizational theory. It was renamed by Liu Xin to differentiate it from a chapter in the ''Book of History'' by the same name. To replace a lost work, it was included along with the ''Book of Rites'' and the ''Etiquette and Ceremonial'' becoming one of three ancient ritual texts (the "Three Rites") listed among the classics of Confucianism. In comparison with other works of its type, the Rite's ruler, though a sage, does not create the state, but merely organizes a bureaucracy. It could not have been composed during the Western Zhou, and was probably based on Warring States period societies. Michael Puett and Mark Edward Lewis compares its system of duties and ranks to the "Legalism" of Shang Yang. Authorship The book appeared in the middle of the 2nd century BC, when it was found and included in the collection of Old Texts in the library of Prince Liu De (; d. 130 BC), a younge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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