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Bakkwa
This audio file was created from a revision of the article "Bakkwa" dated 2006-01-21, and does not reflect subsequent edits to the article
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China
China, officially the People's Republic
People's Republic
of China
China
(PRC), is a unitary sovereign state in East Asia
East Asia
and the world's most populous country, with a population of around 1.404 billion.[13] Covering approximately 9,600,000 square kilometers (3,700,000 sq mi), it is the third- or fourth-largest country by total area,[k][19] depending on the source consulted. China
China
also has the most neighbor countries in the world
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Southern Min
Southern Min, or Minnan (simplified Chinese: 闽南语; traditional Chinese: 閩南語), is a branch of Min Chinese
Min Chinese
spoken in Taiwan
Taiwan
and in certain parts of China
China
including Fujian
Fujian
(especially the Minnan region), eastern Guangdong, Hainan, and southern Zhejiang.[4] The Minnan dialects are also spoken by descendants of emigrants from these areas in diaspora, most notably the Philippines, Indonesia, Malaysia, and Singapore. It is the largest Min Chinese
Min Chinese
branch and the most widely distributed Min Chinese
Min Chinese
subgroup. In common parlance and in the narrower sense, Southern Min
Southern Min
refers to the Quanzhang or Hokkien-Taiwanese variety of Southern Min
Southern Min
originating from Southern Fujian
Fujian
in Mainland China
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Ethnic Group
An ethnic group, or an ethnicity, is a category of people who identify with each other based on similarities such as common ancestry, language, society, culture or nation.[1][2] Ethnicity is usually an inherited status based on the society in which one lives. Membership of an ethnic group tends to be defined by a shared cultural heritage, ancestry, origin myth, history, homeland, language or dialect, symbolic systems such as religion, mythology and ritual, cuisine, dressing style, art, and physical appearance. Ethnic groups, derived from the same historical founder population, often continue to speak related languages and share a similar gene pool
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Fujian
Fujian
Fujian
(Chinese: 福建; pinyin: Fújiàn; pronounced [fǔtɕjɛ̂n] ( listen)), formerly romanised as Foken, Fouken, Fukien, and Hokkien, is a province on the southeast coast of mainland China. Fujian
Fujian
is bordered by three provinces: Zhejiang
Zhejiang
to the north, Jiangxi
Jiangxi
to the west and Guangdong
Guangdong
to the south, along with Taiwan
Taiwan
150 km to the east, across the Taiwan
Taiwan
strait.[6] The name Fujian
Fujian
came from the combination of Fuzhou
Fuzhou
and Jianzhou (a former name for Jian'ou) two cities in Fujian, during the Tang dynasty
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Special
Special
Special
or specials may refer to:Contents1 Music 2 Film and television 3 Other uses 4 See alsoMusic[edit] Special
Special
(album), a 1992 album by Vesta Williams "Special" (Garbage song), 1998 "Special
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International Standard Book Number
"ISBN" redirects here. For other uses, see ISBN (other).International Standard Book
Book
NumberA 13-digit ISBN, 978-3-16-148410-0, as represented by an EAN-13 bar codeAcronym ISBNIntroduced 1970; 48 years ago (1970)Managing organisation International ISBN AgencyNo. of digits 13 (formerly 10)Check digit Weighted sumExample 978-3-16-148410-0Website www.isbn-international.orgThe International Standard Book
Book
Number (ISBN) is a unique[a][b] numeric commercial book identifier. Publishers purchase ISBNs from an affiliate of the International ISBN Agency.[1] An ISBN is assigned to each edition and variation (except reprintings) of a book. For example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, and 10 digits long if assigned before 2007
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Water Activity
Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. As temperature increases, aw typically increases, except in some products with crystalline salt or sugar. Higher aw substances tend to support more microorganisms. Bacteria usually require at least 0.91, and fungi at least 0.7.[1] See also fermentation. Water migrates from areas of high aw to areas of low aw. For example, if honey (aw ≈ 0.6) is exposed to humid air (aw ≈ 0.7), the honey absorbs water from the air
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Beef
Beef
Beef
is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.[1] Beef is a source of high-quality protein and essential nutrients.[2] Beef
Beef
skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage
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Meat Preservation
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites,[1] or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing.[1] Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary way of preserving meat and fish until the late 19th century. Nitrates and nitrites, in conjunction with salt, are the most common agents in curing meat, because they further inhibit the growth of Clostridium botulinum
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Chinese Cuisine
Chinese cuisine
Chinese cuisine
is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora
Chinese diaspora
and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. The preference 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 climate of China
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 cuisines
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Mutton
Lamb, hogget, and mutton[1] are the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the USA this is also a term for the living animal.[2] The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. In the Indian subcontinent
Indian subcontinent
the term mutton is also used to refer to goat meat.[3] Lamb is the most expensive of the three types, and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign
Mutton Renaissance Campaign
in the UK
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Jyutping
Jyutping
Jyutping
(Chinese: 粵拼; Jyutping: Jyut6ping3; Cantonese pronunciation: [jỳːt̚.pʰēŋ]) is a romanisation system for Cantonese
Cantonese
developed by the Linguistic Society of Hong Kong (LSHK), an academic group, in 1993. Its formal name is The Linguistic Society of Hong Kong Cantonese
Cantonese
Romanisation
Romanisation
Scheme
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Hanyu Pinyin
Hanyu Pinyin
Hanyu Pinyin
Romanization
Romanization
(simplified Chinese: 汉语拼音; traditional Chinese: 漢語拼音), often abbreviated to pinyin, is the official romanization system for Standard Chinese
Standard Chinese
in mainland China
China
and to some extent in Taiwan. It is often used to teach Standard Mandarin Chinese, which is normally written using Chinese characters. The system includes four diacritics denoting tones. Pinyin
Pinyin
without tone marks is used to spell Chinese names and words in languages written with the Latin alphabet, and also in certain computer input methods to enter Chinese characters. The pinyin system was developed in the 1950s by many linguists, including Zhou Youguang,[1] based on earlier form romanizations of Chinese
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Standard Chinese
Standard Chinese, also known as Modern Standard Mandarin, Standard Mandarin, or simply Mandarin, is a standard variety of Chinese that is the sole official language of both China
China
and Taiwan
Taiwan
(de facto), and also one of the four official languages of Singapore. Its pronunciation is based on the Beijing
Beijing
dialect, its vocabulary on the Mandarin dialects, and its grammar is based on written vernacular Chinese. Like other varieties of Chinese, Standard Chinese
Standard Chinese
is a tonal language with topic-prominent organization and subject–verb–object word order. It has more initial consonants but fewer vowels, final consonants and tones than southern varieties
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Pe̍h-ōe-jī
Southern MinAmoy TaiwaneseCreator Walter Henry Medhurst Elihu Doty John Van Nest TalmageTime periodsince the 1830sParent systemsEgyptian hieroglyphsProto-SinaiticPhoenician alphabetGreek alphabetLatin alphabetPe̍h-ōe-jīChild systemsTLPA Taiwanese Romanization SystemThis article contains IPA phonetic symbols. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Unicode
Unicode
characters. For an introductory guide on IPA symbols, see Help:IPA. Pe̍h-ōe-jī
Pe̍h-ōe-jī
(pronounced [peʔ˩ ue˩ dzi˨] ( listen), abbreviated POJ, literally vernacular writing, also known as Church Romanization) is an orthography used to write variants of Southern Min
Southern Min
Chinese, particularly Taiwanese Southern Min
Southern Min
and Amoy Hokkien
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