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Northeastern Chinese Cuisine
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation. ''Suan cai'', or pickled Chinese cabbage, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas. Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes. Northeast Chinese include a large component of wheat and maize in their daily diet in the form of noodles, steamed bun and cornbread. Popular dishes ... [...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 trading, ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wotou
Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. Etymology "Wotou" literally translates to "nest thing", since the wotou resembles a bird's nest with its hollow cone shape. History Wōtóu is in the shape of a hollow cone. It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After her return to Beijing, she ordered the Imperial cooks to make it again for her, and the chef used more refined ingredients to create the golden colored wotou bun, which became one of the Imperial dishes. The full name of the bun was the "Royal Wotou" 宮廷小窩頭 gōngtíng xiǎo wōtóu. It has been transformed into a popular food from its previous po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liaoning Cuisine
Liaoning cuisine is derived from the native cooking styles of the Liaoning Province in China. It is the most famous Northeastern Chinese cuisine. Characteristic features The main characteristics of Liaoning cuisine is that it is colorful, tastes are strong, food is soft, and one dish has many flavors/tastes, however, the sweet taste and the salty taste are very distinct. Some dishes include pickled Chinese cabbage stir fried with vermicelli, chicken and mushroom stew, lamb kebabs, " malatang" (literally, spicy and hot) soup, stewed chicken with mushrooms, stewed catfish with eggplant, stewed pork with beans, and sliced potatoes with chili. Since the province shares a border with North Korea, there are dishes similar to Korean cuisine, as well as a large Korean population. The food of Dalian is famed for consuming jellyfish and sea cucumbers by being a coastal city. Notable dishes See also * Northeastern Chinese cuisine * Chinese cuisine Chinese cuisine encompasses the nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jilin
Jilin (; alternately romanized as Kirin or Chilin) is one of the three provinces of Northeast China. Its capital and largest city is Changchun. Jilin borders North Korea (Rasŏn, North Hamgyong, Ryanggang and Chagang) and Russia (Primorsky Krai) to the east, Heilongjiang to the north, Liaoning to the south, and Inner Mongolia to the west. Along with the rest of Northeast China, Jilin underwent an early period of industrialization. However, Jilin's economy, characterized by heavy industry, has been facing economic difficulties with privatization. This prompted the central government to undertake a campaign called " Revitalize the Northeast". The region contains large deposits of oil shale. Name The name "Jilin" originates from ''girin ula'' () , a Manchu phrase meaning "along the river", shortened to Kirin in English. This Manchu term was transcribed into ''jilin wula'' ( t , s ) in Chinese characters and shortened the first two characters, which are tran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anadromous
Fish migration is mass relocation by fish from one area or body of water to another. Many types of fish migrate on a regular basis, on time scales ranging from daily to annually or longer, and over distances ranging from a few metres to thousands of kilometres. Such migrations are usually done for better feeding or to reproduce, but in other cases the reasons are unclear. Fish migrations involve movements of schools of fish on a scale and duration larger than those arising during normal daily activities. Some particular types of migration are ''anadromous'', in which adult fish live in the sea and migrate into fresh water to spawn; and ''catadromous'', in which adult fish live in fresh water and migrate into salt water to spawn. Marine forage fish often make large migrations between their spawning, feeding and nursery grounds. Movements are associated with ocean currents and with the availability of food in different areas at different times of year. The migratory movements ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heilongjiang
Heilongjiang () formerly romanized as Heilungkiang, is a province in northeast China. The standard one-character abbreviation for the province is (). It was formerly romanized as "Heilungkiang". It is the northernmost and easternmost province of the country and contains China's northernmost point (in Mohe City along the Amur) and easternmost point (at the junction of the Amur and Ussuri rivers). The province is bordered by Jilin to the south and Inner Mongolia to the west. It also shares a border with Russia (Amur Oblast, Jewish Autonomous Oblast, Khabarovsk Krai, Primorsky Krai and Zabaykalsky Krai) to the north and east. The capital and the largest city of the province is Harbin. Among Chinese provincial-level administrative divisions, Heilongjiang is the sixth-largest by total area, the 15th-most populous, and the second-poorest by GDP per capita. The province takes its name from the Amur River (see the etymology section below for details) which marks the border bet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sachima
Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup, and of an appearance somewhat similar to American Rice Krispies Treats. It originated in Manchuria and is now popular throughout China. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same. Regional variations Manchu In Manchu cuisine originally, ''sachima'' is a sweet snack. It mainly consists of flour, butter, and rock sugar. It is now popular in mainland China among children and adults. Cantonese The Cantonese pastry version of ''sachima'' is slightly sweet. It is also made of essentially the same ingredients as the other varieties of ''sachima''. It is often sprinkled with sesame seeds, raisins or dried coconut. The Cantonese variety of ''sachima'' ranges from chewy to crunchy in texture. Most overseas Chinatowns offer the Cantonese style of the pastry. It is commonly fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sticky Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Egg
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve foods for a long time but is now found in all provinces. Preparation Traditional method Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Alth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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