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Zha Cai
''Zha cai'' (; ), also romanized as ''Cha tsai'', is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as ''cha tsai'', ''tsa tsai'', ''jar choy'', ''jar choi'', ''ja choi'', ''ja choy'', or ''cha tsoi''. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself. Production The pickle is made from the knobby, fist-sized, swollen green stem of ''Brassica juncea'', subspecies ''tsatsai''. The stem is first salted and pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi. Flavour The taste is a combination of spicy, sour, and salty. Its unique texture—crunchy, yet tender—can only be vague ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsa Tsai
The Transportation Security Administration (TSA) is an agency of the United States Department of Homeland Security (DHS) that has authority over the security of transportation systems within, and connecting to the United States. It was created as a response to the September 11 attacks to improve airport security procedures and consolidate air travel security under a dedicated federal United States administrative law, administrative law enforcement agency. The TSA develops broad policies to protect the U.S. transportation system, including highways, railroads, buses, Public transport, mass transit systems, Port, ports, Pipeline transport, pipelines, and Intermodal freight transport, intermodal freight facilities. It fulfills this mission in conjunction with other federal agencies and U.S. state, state partners. However, the TSA's primary focus is on airport security and the prevention of aircraft hijacking. It is responsible for screening passengers and baggage at more than 450 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wu River (Yangtze Tributary)
The Wu River () is the largest southern tributary of the Yangtze River. Nearly its entire length of runs within the isolated, mountainous and ethnically diverse province of Guizhou. The river takes drainage from a watershed. The river flows through the Liupanshui, Anshun, Guiyang (the capital), Qiannan, and Zunyi Districts of Guizhou. All nine regions of the province have at least partial drainage to the river. Course The river begins as the ''Sancha'' in western Guizhou and flows eastwards about . It then bends north, west and south in a reach called the Yachi, and receives the Nanming River from the right. After the Yachi reach, the Wu makes a broad arc northeast through central Guizhou, picking up fifteen major tributaries including the Yu, Furong and Ya Rivers and flowing through several large hydroelectric dams. It then crosses the border into the provincial-level municipality of Chongqing, flows past Wushan, Badong and Zigui, and empties into the Yangtze River at F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fuling
Fuling District () is a district in central Chongqing, China. The area is known for ''zha cai'', a hot pickled mustard tuber, as well as serving as the location of former U.S. Peace Corps teacher Peter Hessler's best-selling memoir '' River Town: Two Years on the Yangtze''. The district spans an area of , and has a population of 1,115,016, per the 2020 Chinese Census. The district's area spans from latitude 29°21' to 30°01' north, and longitude 106°56' to 107°43' east. History According to the district's government, the area comprising contemporary Fuling District has been inhabited since approximately 3000 BCE. During the Spring and Autumn period, the area was inhabited by the . From the middle and late part of Spring and Autumn period, through to the middle of the Warring States period, the area belonged to the State of Ba. The area was at some point the site of one of the Ba's capitals, and a Ba king is buried within the area. During the middle and latter part of the W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celtuce
Celtuce () (''Lactuca sativa'' var. ''augustana'',Masatoshi Yamaguchi Caroline Foley ''angustata'', or ''asparagina''), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves. It is used as a vegetable. In Mainland China, the family is informally called ''woju'' (), which is also the name of a cultivar. It is especially popular in both mainland China and Taiwan, where the stem is interchangeably called ''wosun'' () or ''qingsun'' (). The pale green leaves, which are tender, and white stems can be eaten raw (in salads) or cooked. It can be pickled, grilled, roasted, or stir-fried. It is mild but nutty, with a slight smoky aftertaste. It is high in vitamins. Popular sources identify it as originating in the Mediterranean region and then being brought to China during the Tang Dynasty, about A.D. 600–900. It can be grown from seed and is sown from April through May in the Nort ... [...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] |
Ci Fan Tuan
Cífàntuán () or simply, fantuan is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of ''youtiao'' (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan. Today, cifantuan is commonly available in two varieties. Whereas the "savory" variety includes ingredients such as ''zha cai'' (pickled vegetable), ''rousong'' (pork floss) and small pieces of ''youtiao'' being wrapped in the rice ball, the "sweet" variety adds sugar and sometimes sesame to the filling. There are many modern variations of the food which are made from purple rice and include fillings such as tuna, kimchi, or cheese. The cifantuan is a major breakfast food item in Shanghai. The cifantuan is also popular in Hubei, Taiwan and Hong Kong. See also * List of rice dishes * Jumeok-bap, the Korean dish o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Daily News
''United Daily News'' (UDN; ) is a newspaper published in Taiwan. It is considered to support the pan-Blue Coalition in its editorials. History UDN was founded in 1951 by Wang Tiwu as a merger of three newspapers, ''Popular Daily'' (全民日報), ''National'' (民族報), and the ''Economic Times'' (經濟時報). The three newspapers formally merged in 1953. In terms of political orientation, the ''United Daily News'' is regarded as taking an editorial line that supports the pan-Blue Coalition. Before Taiwan democratized, it was an opponent of political reform; in the years since Taiwan has democratized, it has advocated policies encouraging cooperation with the mainland. It is the third-biggest newspaper in Taiwan, ranking after the ''Liberty Times'' and the ''Apple Daily''. The evening edition of the paper, the ''United Evening News'', was first published on February 22, 1968. The evening paper shut down after publishing its final issue on June 1, 2020. Contents UDN w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltimore Magazine
''Baltimore'' magazine is a monthly magazine published in Baltimore, Maryland by Rosebud Entertainment L.L.C., a company owned by Steve Geppi and led by its President Michael Teitelbaum. It is the oldest, continuously published city magazine in the continental U.S. and was first printed in 1907 by the Baltimore Chamber of Commerce. In 1977, Philip Merrill's Capital-Gazette Communications purchased ''Baltimore'' from the Chamber; Merrill sold the magazine to a group of investors in 1992. Steve Geppi acquired ''Baltimore'' in 1994. It is a member of the City and Regional Magazine Association A city is a human settlement of notable size.Goodall, B. (1987) ''The Penguin Dictionary of Human Geography''. London: Penguin.Kuper, A. and Kuper, J., eds (1996) ''The Social Science Encyclopedia''. 2nd edition. London: Routledge. It can be def ... (CRMA). In addition to the monthly print publication, ''Baltimore'' magazine publishes daily content on www.baltimoremagazine.com and produces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cooker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Noodles
Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of East and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Post
The ''National Post'' is a Canadian English-language broadsheet newspaper available in several cities in central and western Canada. The paper is the flagship publication of Postmedia Network and is published Mondays through Saturdays, with Monday released as a digital e-edition only.National Post to eliminate Monday print edition , June 19, 2017. Retrieved June 28, 2017 The newspaper is distributed in the provinces of , |
