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Baozi
Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of '' mantou'' from Northern China. Two types are found in most parts of China and Indonesia: ''Dàbāo'' (大包, "big bun"), measuring about across, served individually, and usually purchased for take-away. The other type, ''Xiǎobāo'' (小包, "small bun"), measure approximately wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular throughout China and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisines
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangbao
Tangbao or soup buns are a large, soup-filled type of steamed buns (''baozi'') in Chinese cuisine. They are also sometimes known as ''guantang bao'' or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Types Some examples of tangbao include: * ''Tangbao'' from Kaifeng, in Henan province: The traditional ''tang bao'' in Kaifeng is a large bun, similar to other baozi, which is bitten open to release the soup filling, which is then drunk with a spoon. However, the traditional form has all but disappeared, with most eateries choosing to serve a Jiangsu-style ''tangbao'' where the soup is drunk with a straw. * ''Tangbao'' from Yangzhou, Jingjiang and elsewhere in Jiangsu province: This variety is found throughout the Jiangnan region. Often served in its own individual steaming basket, the large steamed bun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white ''mantou'' were something of a luxury in preindustrial China. Traditionally, ''mantou'', '' bing'', and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cha Siu Bao
''Char siu bao'' () is a Cantonese barbecue-pork-filled ''baozi'' (bun).Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005 ''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. The buns are filled with barbecue-flavored ''cha siu'' pork. They are served as a type of dim sum during ''yum cha'' and are sometimes sold in Chinese bakeries.'' Cha siu'' refers to the pork filling; the word ''bao'' means "bun". Varieties There are two major kinds of ''cha siu bao'': the traditional steamed version is called () or simply (), while the baked variety is usually called (). Steamed ''cha siu bao'' has a white exterior, while the baked variety is browned and glazed. Cantonese cuisine Although visually similar to other types of steamed ''baozi'', the dough of steamed ''cha siu bao'' is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of ''cha siu bao'' the texture of a slightly dense, but fine soft bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xiaolongbao
''Xiaolongbao'' () refers to a type of small Chinese steamed bun (''baozi'') traditionally prepared in a ''xiaolong'', a small bamboo steaming basket, hence the name. '' Xiaolongbao'' are often referred to as a kind of "dumpling", but should not be confused with Chinese ''jiaozi'' or ''wonton''. In some parts of China and overseas, xiaolongbao may specifically refer to a kind of soup dumpling, the tangbao (Chinese 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as ' or ''xiaolong''-style mantous, as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed. Origins "Xiaolongbao" originated in Changzhou, Jiangsu province, by Wan Hua Tea House in the years of Daoguang Emperor (1820 to 1850). Xiaolongbao evolved from the guantangbao (soup-filled dumplings/buns) from Kaif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goubuli
Goubuli, also sometimes transcribed as Go Believe (), is a brand of stuffed baozi from Tianjin, China. Founded in 1858, it is one of China's longest established brands. Each Goubuli bun has eighteen wrinkles. Etymology There are many explanations for the name Goubuli. The oft-quoted one relates to a poor village boy nicknamed Gouzhai. At 14, he became an apprentice at a food store. Thereafter, he set up his own shop specialising in selling steamed, stuffed baozi. His supposedly very delicious baozi soon gained immense popularity in a short period of time. As a result, Gouzhai became too preoccupied with his business to converse with his customers; so they started to complain, "Gouzhai does not talk to people" (which loosely translates as ). In another similar story, there was a boy named Gao Guiyou who had a terrible attitude and could ignore people for days if he was angered. Thus, he was named by his mother Goubuli (his nickname "Gou" with "Buli" meaning "ignores"). At 14, Gou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Varieties Of Chinese
Chinese, also known as Sinitic, is a branch of the Sino-Tibetan language family consisting of hundreds of local varieties, many of which are not mutually intelligible. Variation is particularly strong in the more mountainous southeast of mainland China. The varieties are typically classified into several groups: Mandarin, Wu, Min, Xiang, Gan, Hakka and Yue, though some varieties remain unclassified. These groups are neither clades nor individual languages defined by mutual intelligibility, but reflect common phonological developments from Middle Chinese. Chinese varieties differ most in their phonology, and to a lesser extent in vocabulary and syntax. Southern varieties tend to have fewer initial consonants than northern and central varieties, but more often preserve the Middle Chinese final consonants. All have phonemic tones, with northern varieties tending to have fewer distinctions than southern ones. Many have tone sandhi, with the most complex patterns in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhuge Liang
Zhuge Liang ( zh, t=諸葛亮 / 诸葛亮) (181 – September 234), courtesy name Kongming, was a Chinese statesman and military strategist. He was chancellor and later regent of the state of Shu Han during the Three Kingdoms period. He is recognised as the most accomplished strategist of his era, and has been compared to Sun Tzu, the author of '' The Art of War''. His reputation as an intelligent and learned scholar grew even while he was living in relative seclusion, earning him the nickname "Wolong" or "Fulong", meaning "Crouching Dragon" or "Sleeping Dragon". Zhuge Liang is often depicted wearing a Taoist robe and holding a hand fan made of crane feathers. Zhuge Liang was a Confucian-oriented "Legalist". He liked to compare himself to the sage minister Guan Zhong and Yue Yi developing Shu's agriculture and industry to become a regional power, and attached great importance to the works of Shen Buhai and Han Fei, refusing to indulge local elites and adopting strict ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuan Dynasty
The Yuan dynasty (), officially the Great Yuan (; xng, , , literally "Great Yuan State"), was a Mongol-led imperial dynasty of China and a successor state to the Mongol Empire after its division. It was established by Kublai, the fifth khagan-emperor of the Mongol Empire from the Borjigin clan, and lasted from 1271 to 1368. In orthodox Chinese historiography, the Yuan dynasty followed the Song dynasty and preceded the Ming dynasty. Although Genghis Khan had been enthroned with the Han-style title of Emperor in 1206 and the Mongol Empire had ruled territories including modern-day northern China for decades, it was not until 1271 that Kublai Khan officially proclaimed the dynasty in the traditional Han style, and the conquest was not complete until 1279 when the Southern Song dynasty was defeated in the Battle of Yamen. His realm was, by this point, isolated from the other Mongol-led khanates and controlled most of modern-day China and its surrounding areas, incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandarin Chinese
Mandarin (; ) is a group of Chinese (Sinitic) dialects that are natively spoken across most of northern and southwestern China. The group includes the Beijing dialect, the basis of the phonology of Standard Chinese, the official language of China. Because Mandarin originated in North China and most Mandarin dialects are found in the north, the group is sometimes referred to as Northern Chinese (). Many varieties of Mandarin, such as those of the Southwest (including Sichuanese) and the Lower Yangtze, are not mutually intelligible with the standard language (or are only partially intelligible). Nevertheless, Mandarin as a group is often placed first in lists of languages by number of native speakers (with nearly one billion). Mandarin is by far the largest of the seven or ten Chinese dialect groups; it is spoken by 70 percent of all Chinese speakers over a large geographical area that stretches from Yunnan in the southwest to Xinjiang in the northwest and Heilongji ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and Borders of China, borders fourteen countries by land, the List of countries and territories by land borders, most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third List of countries and dependencies by area, largest country by total land area. The country consists of 22 provinces of China, provinces, five autonomous regions of China, autonomous regions, four direct-administered municipalities of China, municipalities, and two special administrative regions of China, Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the List of cities in China by population, most populous cit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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