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Bistro Na's
Bistro Na's () is a Chinese restaurant in Temple City, California. The restaurant specializes in Chinese imperial cuisine. Background According to ''LA Weekly'' food critic David Chan, Los Angeles County has predominated the "Chinese cuisine in the United States". However, high-end Chinese restaurants had been infrequent in the area, including short-lived ones, and "would ..easily be found in China". Also, many food critics and "rich Chinese" of the area were unimpressed with generally Chinese restaurants, including high-end ones. Chan explained the rarity of high-end Chinese restaurants: most Chinese restaurants had set their meals to low prices, and "the ultra-expensive Chinese food in the San Gabriel Valley" had been usually "Hong Kong–style restaurants serving live seafood" usually imported from overseas. History Beijing-based restaurant group Na Jia Xiao Guan (那家小馆) has fifteen branches in China and has used recipes from the Imperial China-era. An ancestor of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Imperial Cuisine
Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces. The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it is similar to Beijing cuisine which it heavily influenced. Imperial cuisine was served mainly to the emperors, their empresses and concubines, and the imperial family. The characteristics of the Chinese imperial cuisine are the elaborate cooking methods and the strict selection of raw materials, which are often extremely expensive, rare or complicated in preparation. Visual presentation is also very important, so the colour and the shape of the dish must be carefully arranged. The most famous Chinese imperial cuisine restaurants are both located in Beijing: ''Fang Shan'' () in Beihai Park and ''Ting Li Ting'' () in the Summer Palace. Styles and tastes of Chinese imperial cuisine vary from dynasty to dynasty. Every dynasty has its own d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Tendon
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. They have the coveted umami flavor (or so-called "fifth taste"). It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in ''zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okra
Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, Southeast Asian, and South Asian origins. Cultivated in tropical, subtropical, and warm temperate regions around the world, okra is used in the cuisines of many countries. Etymology ''Abelmoschus'' is New Latin from Arabic أَبُو المِسْك (ʾabū l-misk, “father of musk”), while ''esculentus'' is Latin for being fit for human consumption. The first use of the word ''okra'' (alternatively; ''okro'' or ''ochro'') appeared in 1679 in the Colony of Virginia, deriving from the Igbo word . The word ''gumbo'' was first used in American vernacular around 1805, deriving from Louisiana Creole, but originates from either the Umbundu word ''ochinggômbo'' or the Kimbundu word ''ki-ngombo.'' Despit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radish
The radish ('' Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger '' daikon'' varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novice gardeners. Another use of radish is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main varieties of cucumber—slicing, , and seedless—within which several |
Bok Choy
Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is 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. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of ''Brassica rapa'', this group was originally classified as its own species under the name ''Brassica chinensis'' by Carl Linnaeus. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family. Spelling and na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Braised Pork Belly
Red braised pork belly or hong shao rou () is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe. Many Chinese provinces have slightly different versions, but the Hunanese one (often called "Mao's family style red braised pork" ()) is often said to have been one of Chairman Mao's favorite dishes, and is served at the many Hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Ribs
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Cuts of pork ribs Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pear Juice
Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the pomaceous fruit of the same name. Several species of pears are valued for their edible fruit and juices, while others are cultivated as trees. The tree is medium-sized and native to coastal and mildly temperate regions of Europe, North Africa, and Asia. Pear wood is one of the preferred materials in the manufacture of high-quality woodwind instruments and furniture. About 3,000 known varieties of pears are grown worldwide, which vary in both shape and taste. The fruit is consumed fresh, canned, as juice, or dried. Etymology The word ''pear'' is probably from Germanic ''pera'' as a loanword of Vulgar Latin ''pira'', the plural of ''pirum'', akin to Greek ''apios'' (from Mycenaean ''ápisos''), of Semitic origin (''pirâ''), meaning "fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfish
The milkfish (''Chanos chanos'') is the sole living species in the family Chanidae. However, there are at least five extinct genera from the Cretaceous. The repeating scientific name ( tautonym) is from Greek ( ‘mouth’). The species has many common names. The Hawaiian name for the fish is ''awa'', and in Tahitian it is ''ava''. It is called ''bangús'' in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. In the Nauruan language, it is referred to as . Milkfish is also called ''bandeng'' or ''bolu'' in Indonesia. ''Chanos chanos'' occurs in the Indian Ocean and across the Pacific Ocean, from South Africa to Hawaii and the Marquesas, from California to the Galapagos, north to Japan, south to Australia. A single specimen was reported in 2012 in the eastern Mediterranean Sea. Milkfishes commonly live in tropical offshore mari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu Skin
Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products. Tofu skin's use was first documented in written records in China, Korea, and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine. Early history An early written reference to tofu skin appeared in 1587 in Japan in the ''Matsuya Hisamatsu chakai-ki'' hree-generation diary of the Matsuya's family's tea ceremonies The writer, Matsuya Hisamasa, states simply that tofu skin is the film that forms atop soymilk. Other written references t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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