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Rice Cakes
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called Mont (food), ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Cambodian * Bánh tét#In Cambodia, Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pink Seolgitteok Cake
Pink is a pale tint of red, the color of the Dianthus plumarius, pink flower. It was first used as a color name in the late 17th century. According to surveys in Europe and the United States, pink is the color most often associated with charm, politeness, sensitivity, tenderness, sweetness, childhood, femininity, and Romance (love), romance. A combination of pink and white is associated with innocence, whereas a combination of pink and black links to eroticism and seduction. In the 21st century, pink is seen as Gendered associations of pink and blue, a symbol of femininity, though it has not always been seen this way. In the 1920s, light red, which is similar to pink, was seen as a color that reflected masculinity. In nature and culture File:Color icon pink v2.svg, Various shades of pink File:Dianthus.jpg, The color pink takes its name from the flowers called pink (flower), pinks, members of the genus ''Dianthus''. File:Rosa Queen Elizabeth1ZIXIETTE.jpg, In most European l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Youtiao
''Youtiao'' (), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese cuisine, Chinese origin and (by a variety of other names) also popular in other East Asia, East and Southeast Asian cuisines. Conventionally, ''youtiao'' are lightly salted and easily separated by hand. ''Youtiao'' are normally eaten at breakfast as an accompaniment for Congee, rice congee, doujiang, soy milk or cow's milk blended with sugar. ''Youtiao'' may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others. In other Asian countries, they may also be called ''bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy'' or ''pathongko'', among other names. Culinary applications and variants At breakfast, ''youtiao'' can be stuffed inside ''shāobǐng'' () to make a sandwich known as ''shāobǐng yóutiáo'' (). Youtiao wrapped in a rice noodle roll is known as ''zháliǎng''. In Yunnan, a ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qingming Festival
The Qingming Festival or Ching Ming Festival, also known as Tomb-Sweeping Day in English (sometimes also called Chinese Memorial Day, Ancestors' Day, the Clear Brightness Festival, or the Pure Brightness Festival), is a traditional Chinese festival observed by ethnic Chinese in mainland China, Hong Kong, Macau, Taiwan, Malaysia, Singapore, Cambodia, Indonesia, Philippines, Thailand, and Vietnam. A celebration of spring, it falls on the first day of the fifth solar term (also called Qingming) of the traditional Chinese lunisolar calendar. This makes it the 15th day after the Spring Equinox, either 4, 5 or 6 April in a given year. During Qingming, Chinese families visit the tombs of their ancestors to clean the gravesites and make ritual offerings to their ancestors. Offerings would typically include traditional food dishes and the burning of joss sticks and joss paper. The holiday recognizes the traditional reverence of one's ancestors in Chinese culture. The origins o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Mugwort
Chinese mugwort is a common name for several plants and may refer to: *'' Artemisia argyi'' *'' Artemisia verlotiorum'' {{Plant common name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qingtuan
''Qīngtuán'' (), also written as ''Tsingtuan'', is a green-colored dumpling originating from Jiangnan and common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. It is 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 rice cake has become associated. Nowadays, ''qingtuan'' sold in most convenience stores in China are made of glutinous rice mixed with matcha. Modern versions use a wider variety of 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). As the name suggest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmanthus Cake
Osmanthus cake () is a traditional sweet-scented Chinese pastry made with glutinous rice flour, honey, sweet osmanthus and rock sugar. It has crystal-clear appearance and a soft, slightly waxy texture. History Sweet-scented osmanthus cake originated in China during the Ming Dynasty. Though its exact origin is unclear, folk tales have it that the poet Yang Shen dreamed of visiting the moon in order to take the imperial exam. In the dream, he saw a magnificent palace and a huge and sweet-smelling osmanthus plant. He picked it and brought it back to Earth. Toward the end of the Ming Dynasty, a peddler from Xindu named Liu Jixiang was inspired by this story to collect fresh osmanthus flowers. He extracted their essential oils, strained them over sugar and mixed them with glutinous rice to produce the familiar form of the sweet we know today. It is now a Xindu specialty. See also * List of pastries *Dim sum Dim sum () is a large range of small Chinese dishes that are tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. These animal traits have been claimed to emerge across the different species in response to selection for tameness, which was purportedly demonstrated in a famous Russian fox breeding experiment, though this claim has been disputed. Other research suggested that pleiotropic change in neural crest cell regulating genes was the common cause of shared traits seen in many domesticated animal species. However, several recent publications have either questioned this neural crest cell explanation or cast doubt on the existence of domestication syndrome itself. One recent publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nian Gao
''Nian gao'' (), 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'' () is a homonym for "higher year" or "grow every year" (), which means "a more prosperous year". The character is literally translated as "year", and the character (''gāo'') is literally translated as "cake" and is identical in sound to the character , meaning "tall" or "high". In Mandarin (though not all Chinese languages), ''Nian gao'' () also is an exact homonym of "sticky cake" (), the character (''nián'') meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck with the sticky cake, so th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Ritual Bronzes
From , elaborately decorated bronze vessels were deposited as grave goods in the tombs of royalty and nobility during the Chinese Bronze Age. Documented excavations have found over 200 pieces in a single royal tomb. They were produced for an individual or social group to use in making ritual offerings of food and drink to his or their ancestors and other deities or spirits. Such ceremonies generally took place in family temples or ceremonial halls over tombs. These ceremonies can be seen as ritual banquets in which both living and dead members of a family were supposed to participate. Details of these ritual ceremonies are preserved through early literary records. On the death of the owner of a ritual bronze, it would often be placed in his tomb, so that he could continue to pay his respects in the afterlife; other examples were cast specifically as grave goods. Indeed, many surviving examples have been excavated from graves. The bronzes were likely not used for normal eating and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaanxi
Shaanxi is a Provinces of China, province in north Northwestern China. It borders the province-level divisions of Inner Mongolia to the north; Shanxi and Henan to the east; Hubei, Chongqing, and Sichuan to the south; and Gansu and Ningxia to the west. Shaanxi covers an area of over with about 37 million people, the 16th-largest in China. Xi'anwhich includes the sites of the former capitals Fenghao and Chang'anis the provincial capital and largest city in Northwest China and also one of the oldest cities in China and the oldest of the Historical capitals of China, Four Ancient Capitals, being the capital for the Western Zhou, Western Han, Sima Jin, Jin, Sui dynasty, Sui and Tang dynasty, Tang List of Chinese dynasties, dynasties. Xianyang, which served as the capital of the Qin dynasty (221–206 BC), is just north across the Wei River. The other Prefectures of China, prefecture-level prefecture-level city, cities into which the province is divided are Ankang, Baoji, Hanzho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lo Mai Chi
''Lo mai chi'' (), known in Mandarin as ''nuomici'', is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling. Today there are many different modern variations such as green tea flavor, mango flavor, etc. The glutinous rice ball can be dusted with dried coconut on the outside. The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste. See also * Daifuku *Mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ... * Ela Ada References Cantonese desserts Hong Kong desserts Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lüdagun
Lüdagun () is a traditional Manchu snack in China. It originated in Manchuria and later became famous in Beijing. The yellow soybean flour sprinkled over the pastry makes it look like a donkey rolling on the loess, which gave rise to its Chinese name, "Lüdagun" (rolling donkey). In the Beijing dialect, erhua causes the name to be pronounced as . Origins The origin of the lüdagun is recounted in a folk tale. The story goes that during the Qing Dynasty, Empress Dowager Cixi was tired of imperial food, so she asked the royal chef to cook something new. After some deliberation, the chef decided to make a dish using sticky rice and red bean paste. When the chef finished cooking, a young eunuch, named Lü (pronounced as "lyu", the same pronunciation as donkey in Chinese), carelessly dropped the dish into soya bean flour, but there was no time to re-make the dish. The chef had to serve it to Cixi. However, Cixi praised the taste and wondered what the name of the dish was. The chef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
