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Chūka
Japanese Chinese cuisine, also known as ''chūka'', represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the shippoku cooking style. History A significant number of these dishes were introduced to Japan either by Chinese immigrants or Japanese soldiers returning from the Sino-Japanese war in China, creating a unique gastronomic landscape that reinterprets Chinese cuisine through a Japanese lens. This style of cuisine has found its expression in three main types of restaurants: ramen restaurants, dim sum houses, and standard Chinese-style restaurants. The resulting adaptations span various regional Chinese cooking styles a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen
is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word ''lāmiàn'' (), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yokohama Chinatown
is located in Yokohama, Japan, which is located just south of Tokyo. It was established in the late 19th century, and has a population of about 3,000 to 4,000. Yokohama Chinatown is the largest Chinatown in Japan, larger than both Nankin-machi, Kobe Chinatown and Nagasaki Chinatown. There are roughly 250 Chinese-owned or themed shops and restaurants scattered throughout the district, with the highest concentration centered on a area. History In 1859, when the sea port opened in Yokohama, many Chinese immigrants arrived in Japan and formed settlements. In its early days, American and British trading companies, many of which had already engaged in trade with China, expanded their operations into Yokohama, with accompanying Chinese agents. These agents were entrusted to negotiate with Japanese merchants in the buying of raw silk and tea, which, at the time, was a major product imported from Japan. Later, ferry services from Yokohama to Shanghai and Hong Kong were started. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mapo Eggplant
MAPO - the Moscow Aircraft Production Association () was a major Russian state-owned military aircraft manufacturer. History MAPO has its origins in Plant #30 of the Dux Factory company. Plant #30 was established in 1939 in Dubna. In December 1941, it was relocated to the former site of Plant #1, where it manufactured the Ilyushin Il-2. In 1950, it merged with Plant #381, to produce the Il-28 in larger volumes. In 1953, Lukhovitsy Machine Building Plant was established as a subsidiary of the plant. Plant #30 became known as the ''Znamya Truda Machine-Building Plant'' in 1965, and as the Moscow Aircraft Production Organisation in 1973. In the early 1990s, it employed 30,000 workers. In 1995, MAPO was merged with the Mikoyan Design Bureau, forming MAPO-MiG. In January 1996, a decree of President Boris Yeltsin established MAPO VPK, which combined 12 different aviation companies, including MAPO-MiG, Kamov, Klimov, the Chernyshev Machine Building Enterprise and Aviabank. Unlike S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ebi Chili
Chili shrimp ( or ) is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines. The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes. In Japanese Chinese cuisine, ''ebi-chiri'' () is derived from Shanghai-style Sichuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan. According to ''Iron Chef'', ''ebi-chiri'' was introduced to and popularized in Japan by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi. In Korean Chinese cuisine, chili shrimp is called ''kkansyo-saeu'' (), a named consisting of the word ''kkansyo'' derived from Chinese ''gān shāo'' () and ''saeu'' meaning "shrimp" in Korean, or ''chilli-saeu'' () with the English-derived word ''chilli''. There is a Singaporean version of chili shrimp derived from the Sichuan version, but it has a moist texture and uses fresh chili peppers. ''The New York Times ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chen Kenmin
Chen Kenmin (June 27, 1912 – May 12, 1990), also known as after naturalization, was a Chinese-Japanese chef. He is often credited with introducing Sichuan cuisine to Japan. He was the father of Chen Kenichi, the Iron Chef Chinese on the television show ''Iron Chef''. Early life Chen was born in Yibin, Sichuan Province in 1912. He learned cooking from his mother, and worked in various restaurants in Wuhan, Nanjing and Shanghai. He emigrated to Taiwan in 1947 after the Chinese Civil War, and to Hong Kong in 1948, where he opened a Sichuanese restaurant. In Japan Chen emigrated to Japan in 1952 and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However, in 1957, upon opening the restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients. Chen introduced Shanghai-style Sichuan cuisine to Japan through the ''Shisen Hanten'' Restaurant as well as through nationwide TV shows, particularly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Cuisine
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing. It is renowned for fiery and bold tastes, particularly the pungency and spiciness resulting from liberal use of garlic and chilis, as well as the unique flavors of Sichuan (Szechuan) pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. Four substyles of Sichuan cuisine include Chongqing, Chengdu, Zigong (known for a genre of dishes called yanbangcai), and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, a city of gastronomy in 2011. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
