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Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( zh, t=廣東菜 or zh, labels=no, t=粵菜), is the cuisine of Cantonese people, associated with the Guangdong, Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's Guangxi cuisine, cuisine is also considered separate despite eastern Guangxi being considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Flaming Wok By KellyB In Bountiful, Utah
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Flaming may refer to: * Anything set aflame or on fire * Flaming (Internet), the act of posting deliberately hostile messages on the Internet * Flame maple, the striped figures in maple woodwork prized for their beauty * Fläming, a region in Germany * Flaming drink, various kinds of fire-ignited alcoholic drinks * "Flaming" (song), a 1967 song by Pink Floyd from their album ''The Piper at the Gates of Dawn'' * The Flaming Lips, an American music group founded in 1983 * ''Flaming Pie'', an album by Paul McCartney, first released in 1997 * An alternative, British, name for Gassing (textile process) See also * * * Flame (other) * Flamboyant (other) Flamboyant is a style of Gothic architecture. Flamboyant may also refer to: *Flamboyant, the common English name of ''Delonix regia'', an ornamental tree *Flamboyant (album), ''Flamboyant'' (album), a 2019 album by Dorian Electra and its title tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Zhuang People
The Zhuang (; ; , , Sawndip: 佈獞) are a Tai-speaking ethnic group who mostly live in the Guangxi Zhuang Autonomous Region in Southern China. Some also live in the Yunnan, Guangdong, Guizhou, and Hunan provinces. They form one of the 56 ethnic groups officially recognized by the People's Republic of China. With the Bouyei, Nùng, Tày, and other Northern Tai speakers, they are sometimes known as the Rau or Rao people. Their population, estimated at 18 million people, makes them the largest minority in China. Etymology The Chinese character used for the Zhuang people has changed several times. Their autonym, "Cuengh" in Standard Zhuang, was originally written with the graphic pejorative , (or ''tóng'', referring to a variety of wild dog).漢典.獞. Chinese. Accessed 14 August 2011. 新华字典, via 中华昌龙网. 字典频道.". Chinese. Accessed 14 August 2011. Chinese characters typically combine a semantic element or radical and a phonetic element. John De ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Herb
Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. ''Herbs'' generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while ''spices'' are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp. The word "herb" is pronounced in Commonwealth English, but is standard among American English speakers as well as those from regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Braising
Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables. Techniques Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a cer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Double Steaming
Double steaming, sometimes called ''double boiling'', is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. In Cantonese, double steaming is called ''dun'' ( zh, s= 炖, t= 燉, p=dùn). The meaning of the Chinese character for ''dun'' in Cantonese is different from that in Mandarin, because ''dun'' means to simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong (Canton). In ancient China, the double steaming method was based on the Chinese philosophy of maintaining health through diet dates as far back as the 6th century BC, when the founder of Taoism, Lao Tzu, famously said, “medic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Shallow Frying
Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. Technique It is a medium-high to high heat cooking process. Temperatures between are typical, but shallow frying may be performed at temperatures as low as for a longer period of time. The high heat promotes protein denaturation- browning and, in some cases, a Maillard reaction. Deep frying usually takes place at temperatures between so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Stir-frying
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. 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 earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Frog Legs
Frog legs () are the muscular hindlimbs of frogs that are consumed as food by humans in some cuisines. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of the mild flavor, with a texture most similar to Chicken wings as food, chicken wings. The taste and texture of frog meat are approximately between chicken and fish. Frog muscles do not resolve rigor mortis as quickly as skeletal muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch. In French cuisine, they are considered a national delicacy. Other parts of the world that eat frog legs include Singapore, Southern China, Cambodia, Vietnam, Thailand, Indonesia, Northeast India, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, Odesa Oblast of Ukraine, South Africa, and the Southern United States, Southern regions of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strongly consider offal consumption to be taboo, while others use it as part of their everyday food, such as lunch meats, or, in many instances, as Delicacy, delicacies. Certain offal dishes—including ''foie gras'' and ''pâté''—are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican Menudo (soup), menudo. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning; offal not used directly for human or anim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lingnan Culture
Cantonese culture, or Lingnan culture, refers to the regional Chinese culture of the region of Lingnan: twin provinces of Guangdong and Guangxi, the names of which mean "eastern expanse" and "western expanse", respectively. With the migration of the Cantonese people to nearby Hong Kong and Macau, as well as in many overseas Chinese, overseas communities, Lingnan/Cantonese culture has become an influential cultural force in the international community, and forms the basis of the cultures of Culture of Hong Kong, Hong Kong and Culture of Macau, Macau. List of English words of Chinese origin, English words of Chinese origin borrowed many terms from Cantonese. Terminology Strictly speaking, the term "Lingnan culture" has two definitions: #In a purely geographical sense, the term includes not only Cantonese culture but also the cultures of the Hakkas, Teochews, Taishanese people, Taishanese, Hainanese, and non-Han groups such as the Zhuang people, Zhuangs, Tanka people, Tanka, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
