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American Chinese Cuisine
American Chinese cuisine, also known as Sino–American cuisine, is a style of Chinese cuisine developed by Chinese Americans. The dishes served in North American Chinese restaurants are modified to suit customers' tastes and are often quite different from styles common in China. By the late 20th century, it was recognized as one of the many Chinese regional cuisine, regional styles of Chinese cuisine. History American Chinese cuisine can be traced back to the California Gold Rush (1848–1855) when Chinese came in search for work as gold miners and railroad workers. As more Chinese arrived, the state introduced laws that prohibited immigrants from owning land. Chinese therefore gathered in cities and started small businesses, including restaurants and laundry services. These smaller restaurants adapted Chinese food to suit the tastes of American customers, such as miners and railroad workers, serving a variety of dishes, ranging from pork chop sandwiches and apple pie to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Sprouts
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * Pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dachen Islands
The Dachen Islands, Tachen Islands or Tachens form an island group off the coast of Taizhou, Zhejiang, China, in the East China Sea. They are administered by the Jiaojiang District of Taizhou. Before the First Taiwan Strait Crisis in 1955, the islands were administered by the Republic of China (ROC). Subsequently, they have been administered by the People's Republic of China. History ROC evacuation Until 1955, the Dachen (Tachen) Islands were administered by the Republic of China (ROC), the government of which had been based in Taiwan ( south of the Dachen Islands) since major fighting ceased in the Chinese Civil War. As the People's Liberation Army advanced through Fujian Province in the late 1940s, the U.S.-supported Nationalist forces under Chiang Kai-shek's Kuomintang retreated to China’s offshore Islands. On 20 January 1955, the PLA's conquest of Yijiangshan led to the First Taiwan Strait Crisis. The Formosa Resolution of 1955 passed in Congress nine days l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuomintang's Retreat To Taiwan
Following their defeat in the Chinese Civil War, the remnants of the Nationalist government of the Republic of China (ROC), alongside many refugees, retreated to the island of Taiwan (Formosa) beginning on December 7, 1949. The exodus is sometimes called the Great Retreat () in Taiwan. The Nationalist Kuomintang party (KMT), its officers, and approximately 2 million ROC troops took part in the retreat, in addition to many civilians and refugees, fleeing the advance of the People's Liberation Army (PLA) of the Chinese Communist Party (CCP). The CCP, who now effectively controlled most of mainland China, spent the subsequent years purging any remnant Nationalist agents in western and southern China, solidifying the rule of the newly established People's Republic of China (PRC). ROC troops mostly fled to Taiwan from provinces in southern China, in particular Sichuan Province, where the last stand of the ROC's main army took place. The flight to Taiwan took place over four mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chop Suey
Chop suey (usually pronounced ) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice. Chop suey has become a prominent part of American Chinese cuisine, British Chinese cuisine, Filipino Chinese cuisine, Canadian Chinese cuisine, Thai Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine it is known as '' cap cai'' (tjap tjoi) (雜菜, "mixed vegetables") and mainly consists of vegetables. Origins Chop suey is widely believed to have been developed in the U.S. by Chinese Americans. However, the anthropologist E. N. Anderson traces the dish to ''tsap seui'' (杂碎, " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saveur
''Saveur'' is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews. It was started by Meigher Communications in 1994. World Publications bought ''Saveur'' and Garden Design' in 2000. In October 2020, Bonnier Corporation sold ''Saveur'', along with several other publications, to venture equity group North Equity. In April 2023, ''Saveur'' was purchased by one of its longtime editors, Kat Craddock, and her investment partner. A popular feature has been the "Saveur 100", an annual list of "favorite restaurants, food, drink, people, places and things".npr.or'Saveur 100:' Favorites From the World of Food/ref> History ''Saveur'' was created by Dorothy Kalins, then editor-in-chief of Metropolitan Home magazine. Kalins launched the new food magazine with Christopher Hirsheimer (who produced food stories for '' Metropolitan H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portland, Oregon
Portland ( ) is the List of cities in Oregon, most populous city in the U.S. state of Oregon, located in the Pacific Northwest region. Situated close to northwest Oregon at the confluence of the Willamette River, Willamette and Columbia River, Columbia rivers, it is the county seat of Multnomah County, Oregon, Multnomah County, Oregon's most populous county. Portland's population was 652,503, making it the List of United States cities by population, 28th most populous city in the United States, the sixth most populous on the West Coast of the United States, West Coast, and the third most populous in the Pacific Northwest after Seattle and Vancouver. Approximately 2.5 million people live in the Portland metropolitan area, Oregon, Portland metropolitan area, making it the List of metropolitan statistical areas, 26th most populous in the United States. Almost half of Oregon's population resides within the Portland metro area. Named after Portland, Maine, which is itself named aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard
James Andrews Beard (May 5, 1903 – January 21, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards. Early life and education Family James Andrews Beard was born in Portland, Oregon, on May 5, 1903, to Elizabeth and John Beard. His British-born mother operated the Gladstone Hotel, and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon. Beard's earliest memory of food was at the 1905 Lewis and Clark Exposi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napa Cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis,'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas, and Australia. In much of the world, it is referred to as "Chinese cabbage". Names The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where ''nappa'' () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is ''hakusai'' (), a Sino-Japanese reading of the Chinese name ''báicài'' (), literally "white vegetable". The Korean name for napa cabbage, ''baechu'' (), is a nativized word from the Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ''dàbáicài'' (), literally "big white vegetable", as opposed to the "small wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bok Choi
Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage (''Brassica rapa'' subsp. ''chinensis'') cultivated as a leaf vegetable to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Its flavor is described as being between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb. ''Chinensis'' varieties are popular in southern China, East Asia, and Southeast Asia. Originally classified as ''Brassica chinensis'' by Carl Linnaeus, they are now considered a subspecies of ''Brassica rapa. ''They are a member of the family Brassicaceae. Spelling and naming variations Other than the term "Chinese cabbage", the most widely used name in North America for the ''chinensis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Almond Biscuit
A Chinese almond biscuit or Chinese almond cookie () is a type of Chinese pastry that is made with ground mung bean. It was originally made without almond, and the name refers to the almond shape of the original biscuit, but now the Chinese almond biscuit is usually round-shaped and often contains almond. The biscuit is one of the most standard pastries in Guangdong, Hong Kong, Macau, and in some overseas Chinese Overseas Chinese people are Chinese people, people of Chinese origin who reside outside Greater China (mainland China, Hong Kong, Macau, and Taiwan). As of 2011, there were over 40.3 million overseas Chinese. As of 2023, there were 10.5 milli ... bakeries. They are small, containing no filling. In addition, they are very crumbly. In Macau, the snack has been one of the most popular specialty products, especially near the Ruins of the Cathedral of St. Paul, streets are packed with 10 to 20 stores, all selling different flavors of almond biscuits next to one another. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oolong Tea
Oolong or Wulong (, ; ; , "black dragon" tea) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting.Zhongguo Chajing pp. 222–234, 271–282, 419–412, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which is controlled by the length of time between picking and final drying, can range from 8% to 85% depending on the variety and production style. Oolong is especially popular in southeastern China and among ethnic Chinese in Southeast Asia, as is the Fujian preparation process known as the gongfu tea ceremony. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
