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Rice Noodle Rolls
A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Guangdong Province in southern China, commonly served either as a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of ''shahe fen'' (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce—sometimes with ''siu mei'' drippings—is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as ''jyu cheung fan''. The name, ''jyu cheung fan,'' “jyu” means “pig” in Cantonese, “cheung” means “intestine”, and “fan” means “noodles”. Combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. There is no official recording of the history of the rice noodle roll. Most cooking books mention that the ''jyu cheung fan'' was begun in the 1930s. A snack or breakfast that sold in many street restaurants. In Guangzhou, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guangdong
Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) across a total area of about , Guangdong is the most populous province of China and the 15th-largest by area as well as the second-most populous country subdivision in the world (after Uttar Pradesh in India). Its economy is larger than that of any other province in the nation and the fifth largest sub-national economy in the world with a GDP (nominal) of 1.95 trillion USD (12.4 trillion CNY) in 2021. The Pearl River Delta Economic Zone, a Chinese megalopolis, is a core for high technology, manufacturing and foreign trade. Located in this zone are two of the four top Chinese cities and the top two Chinese prefecture-level cities by GDP; Guangzhou, the capital of the province, and Shenzhen, the first special economic zone in the count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca
Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants. Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and Mineral (nutrient), minerals. In other countries, it is used as a thickening agent in various manufactured foods. Etymology and origin ''Tapioca'' is derived from the word ''tipi'óka'', its name in the Tupi–Guarani languages, Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sediment' or 'coagulant' and refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conpoy
Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc. Conpoy is produced by cooking raw scallops and then drying them. Terminology ''Conpoy'' is a loanword from the Cantonese pronunciation of 乾貝 (), which literally means "dried shell(fish)". Usage In Hong Kong, conpoy from two types of scallops are common. Conpoy made from ''Atrina pectinata'' or ' ( 江珧) from mainland China is small and milder in taste. ''Patinopecten yessoensis'' or ' ( 扇貝), a sea scallop imported from Japan (''hotategai'', 帆立貝 in Japanese), produces a conpoy that is stronger and rich ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter Melon
''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. Bitter melon originated in Africa where it was a dry-season staple food of ǃKung hunter-gatherers. Wild or semi-domesticated variants spread across Asia in prehistory, and it was likely fully domesticated in Southeast Asia. It is widely used in the cuisines of East Asia, South Asia, and Southeast Asia. Alternative names Bitter melon has many names in other languages, which have sometimes entered English as loanwords. Following are a few: Description This herbaceous, tendril-bearing vine grows up to in length. It bears simple, alternate leaves across, with three to seven deeply separated lobes. Each ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhaliang
''Zhaliang'' (), literally "fried two", is a Cantonese dim sum. It is made by tightly wrapping rice noodle roll around ''youtiao'' (fried dough). It can be found in Chinese restaurants in Malaysia. It is often served doused in soy sauce, hoisin sauce or sesame paste and sprinkled with sesame seeds. It is usually eaten with soy milk or congee. See also * Dim sum * List of fried dough varieties * Ci fan tuan * Youtiao ''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, ''youtiao ... * References External links * Cantonese cuisine Dim sum Dumplings Hong Kong cuisine {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. They have the coveted umami flavor (or so-called "fifth taste"). It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in ''zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guangdong Laasi Cheung Sauce
Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) across a total area of about , Guangdong is the most populous province of China and the 15th-largest by area as well as the second-most populous country subdivision in the world (after Uttar Pradesh in India). Its economy is larger than that of any other province in the nation and the fifth largest sub-national economy in the world with a GDP (nominal) of 1.95 trillion USD (12.4 trillion CNY) in 2021. The Pearl River Delta Economic Zone, a Chinese megalopolis, is a core for high technology, manufacturing and foreign trade. Located in this zone are two of the four top Chinese cities and the top two Chinese prefecture-level cities by GDP; Guangzhou, the capital of the province, and Shenzhen, the first special economic zone in the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoisin Sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added. Name The word ''hoisin'' is derived from the Chinese words for "seafood" (), although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood. The reason for the name is "seafood flavour", a common adjective in Chinese cuisine, especially Sichuanese (" fish fragrant"). Ingredients The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or colorin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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