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Kuai (dish)
''Kuai'' was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early Chinese dynasties. According to the ''Book of Rites'' compiled between 202 BCE and 220 CE, ''kuai'' consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (). The type of fish commonly used in ancient times included carp () and mandarin fish (), while in modern times salmon () is commonly used. Sauces were an essential part of ''kuai'' dishes, with scallions used for preparation of sauces in spring and mustard seed used for sauces in autumn. According to many classical texts, ''kuai'' served without sauces was deemed inedible and should be avoided.() ''Xiang Dang'' (), ''The Analects''. History Raw fish and meat dishes, known collectively as ''kuai'', were fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences 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 that the climate of 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 cuisine. Because of imperial expansion and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radical (Chinese Character)
A Chinese radical () or indexing component is a graphical component of a Chinese character under which the character is traditionally listed in a Chinese dictionary. This component is often a semantic indicator similar to a morpheme, though sometimes it may be a phonetic component or even an artificially extracted portion of the character. In some cases the original semantic or phonological connection has become obscure, owing to changes in character meaning or pronunciation over time. The English term "radical" is based on an analogy between the structure of characters and inflection of words in European languages. Radicals are also sometimes called "classifiers", but this name is more commonly applied to grammatical classifiers (measure words). History In the earliest Chinese dictionaries, such as the ''Erya'' (3rd century BC), characters were grouped together in broad semantic categories. Because the vast majority of characters are phono-semantic compounds (), combi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teochew Cuisine
Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique. Background Chaoshan cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qing Dynasty
The Qing dynasty ( ), officially the Great Qing,, was a Manchu-led imperial dynasty of China and the last orthodox dynasty in Chinese history. It emerged from the Later Jin dynasty founded by the Jianzhou Jurchens, a Tungusic-speaking ethnic group who unified other Jurchen tribes to form a new "Manchu" ethnic identity. The dynasty was officially proclaimed in 1636 in Manchuria (modern-day Northeast China and Outer Manchuria). It seized control of Beijing in 1644, then later expanded its rule over the whole of China proper and Taiwan, and finally expanded into Inner Asia. The dynasty lasted until 1912 when it was overthrown in the Xinhai Revolution. In orthodox Chinese historiography, the Qing dynasty was preceded by the Ming dynasty and succeeded by the Republic of China. The multiethnic Qing dynasty lasted for almost three centuries and assembled the territorial base for modern China. It was the largest imperial dynasty in the history of China and in 1790 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In South Asian cuisine mustard oil or ''shorsher tel'' is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ''jhaal'' and ''paturi''. A variety of pickles consisting mainly of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chen Deng
Chen Deng (c. 170 – c. 209), courtesy name Yuanlong, was a Chinese military general and politician who lived in the late Eastern Han dynasty of China. Born in a family of government officials in Xu Province, he started his career as a county chief at the age of 24 and later became an agriculture official under Tao Qian, the Governor of Xu Province. After Tao Qian's death in 194, Chen Deng supported Liu Bei to be the new Governor. However, in 196, he was forced to become a subordinate of the warlord Lü Bu after the latter seized control of Xu Province from Liu Bei. During this time, Chen Deng and his father Chen Gui pretended to be loyal towards Lü Bu, while secretly undermining his influence by dissuading him from allying with another warlord Yuan Shu. Chen Deng also secretly agreed to serve as a mole in Xu Province for the warlord Cao Cao, who controlled the Han central government. Chen Deng was then appointed as the Administrator of Guangling Commandery. During the Battle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cao Zhi
Cao Zhi (; ; 192 – 27 December 232), courtesy name Zijian (), posthumously known as Prince Si of Chen (陈思王), was a prince of the state of Cao Wei in the Three Kingdoms period of China, and an accomplished poet in his time. His style of poetry, greatly revered during the Jin dynasty and Southern and Northern Dynasties, came to be known as the ''Jian'an'' style. Cao Zhi was a son of Cao Cao, a warlord who rose to power towards the end of the Eastern Han dynasty and laid the foundation for the state of Cao Wei. As Cao Zhi once engaged his elder brother Cao Pi in a power struggle to succeed their father, he was ostracised by his victorious brother after the latter became the emperor and established the Cao Wei state. In his later life, Cao Zhi was not allowed to meddle in politics, despite his many petitions to seek office. Early life Born in 192, Cao Zhi was the third son of the warlord Cao Cao and Lady Bian. According to the '' Records of the Three Kingdoms'' (''S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trematoda
Trematoda is a class of flatworms known as flukes. They are obligate internal parasites with a complex life cycle requiring at least two hosts. The intermediate host, in which asexual reproduction occurs, is usually a snail. The definitive host, where the flukes sexually reproduce, is a vertebrate. Infection by trematodes can cause disease in all five traditional vertebrate classes: mammals, birds, amphibians, reptiles, and fish. Etymology Trematodes are commonly referred to as flukes. This term can be traced back to the Old English name for flounder, and refers to the flattened, rhomboidal shape of the organisms. Taxonomy There are 18,000 to 24,000 known species of trematodes, divided into two subclasses — the Aspidogastrea and the Digenea. Aspidogastrea is the smaller subclass, comprising 61 species. These flukes mainly infect bivalves and bony fishes.https://www.biotaxa.org/Zootaxa/article/view/zootaxa.3918.3.2 Digenea — which comprise the majority of trematodes � ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fengsu Tongyi
''Fengsu Tongyi'' (), also known as ''Fengsu Tong'', is a book written about 195 AD by Ying Shao, who lived during the later Eastern Han period. The manuscript is similar to an almanac An almanac (also spelled ''almanack'' and ''almanach'') is an annual publication listing a set of current information about one or multiple subjects. It includes information like weather forecasts, farmers' planting dates, tide tables, and othe ..., which describes various strange and exotic matters of interest to the literati of the period, such as cultural practices, mystical beliefs, and musical instruments. Chapters There were originally a total of 30 chapters but only 10 remain. These chapters were recompiled by Su Song (蘇頌) from the works of Yu Zhongrong (庾仲容) and Ma Zong (馬總). Some fragments of the lost chapters exist as quotations in other Chinese texts. #皇霸 Huangba #正失 Zhengshi #愆禮 Yanli #過譽 Guoyu #十反 Shifan #聲音 Shengyin #窮通 Qiongtong #祀典 S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ying Shao
Ying Shao (140–206), courtesy name Zhongyuan, was a Chinese politician, writer and historian who lived during the Eastern Han dynasty. He was an author of the ''Fengsu Tongyi'', an encyclopedic work about the folk customs and legends that existed in the Eastern Han dynasty. Ying Shao occupied official posts in the Han government, and in his official position he was an active participant in imperial politics. He was a long-time close associate of Cao Cao, and in that connection he was extensively covered in volumes 9, 35, 71 and 103 of the historical text ''Book of the Later Han''. Life Ying Shao was from Nandun County (), Runan Commandery (), which is located west of present-day Xiangcheng, Henan. In the early 190s, Ying Shao served as the Administrator of Taishan Commandery in Xu Province. He repelled an attack on his commandery by the remnants of the Yellow Turban rebels, recorded in the ''Book of the Later Han''. In 193 and 194, the warlord Cao Cao attacked Xu Province t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
