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榨菜
''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] |
Brassica Juncea
''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. Integrifolia Juncea Napiformis Tsatsai Uses Nutrition In a reference serving, cooked mustard greens provide of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table). Cuisine The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Italian, Indian, Japanese, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Culti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Pickles
Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine (), or marinated in mixtures based on soy sauce or savory bean pastes (). The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles. History Chinese pickles have a long history that dates back to 1100 B.C.E., during the Zhou dynasty. The word “pickle”, “tsu ('zi' in Pinyin)” in Chinese, means “salt and incubate”. The pickled vegetables and fruit we refer to today date in practice back to the sixth century B.C.E. Ancient people pickled mainly to preserve their vegetables and fruit because pickling preserves food far past the natural date of expiration. Foods would often b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dan Dan Noodles
Dandan noodles or ''dandanmian'' (), literally "carrying-pole noodles", is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables (often including ''zha cai'' (榨菜), lower enlarged mustard stems, or ''ya cai'' (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup. The ''dandanmian'' originated in Chengdu, the capital of Sichuan province. The original dish is served with no soup in a small bowl covered in a ''mala'' meat sauce and pickled vegetables, with peanuts and spring onions served on top. The soup variant is from Hong Kong and is more widespread across the rest of China but it is uncommon in Sichuan itself where the authentic style dominates. Sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the American Chinese style of the dish. In this c ... [...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] |
Peter Core
Peter Core is a former senior Australian public servant and policymaker. Background and early life Peter Core was schooled at the James Ruse Agricultural High School in New South Wales. He then studied for a Master of Economics and a Bachelor of Rural Science from the University of New England. Career In 1993 Core was appointed Secretary of the Department of Industrial Relations, promoted from his role as a Deputy Secretary in the Department of Primary Industries and Energy. He entered the role at a time of significant change, with the Minister for Industrial Relations Laurie Brereton planning a major re-write of the Industrial Relations Act. Core shifted to a role as Secretary of the Department of Transport in 1995. The following year, Core's appointment was one of six secretary appointments terminated following the election of the Howard Government. He served as Managing Director of the Rural Industries Research and Development Corporation from 1996 to 2002 and afterward ... [...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] |
