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Roast Duck
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety of cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a moulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braised Duck Teochew
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] |
Muscovy Duck
The Muscovy duck (''Cairina moschata'') is a duck native to the Americas, from the Lower Rio Grande Valley of Texas and Mexico south to Argentina and Uruguay. The species has been Domestic Muscovy duck, domesticated, and feral Muscovy ducks can be found locally in New Zealand, Australia, the United States, and in Central and Eastern Europe. Description It is a large duck, with the males significantly larger than the females. The males are long and weigh up to ; females are long and weight, roughly half the weight of the males. The wingspan is from . The plumage is predominantly black, with large white patches on the wing; the back and wing feathers being iridescent and glossy in males, while the females are more drab. Muscovy ducks have long claws on their feet and a wide, flat tail. On the head, the male has a short crest on the nape. The bill is black with a speckling of pale pink. A blackish or dark red knob can be seen at the bill base, which is similar in colour to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siu Yuk
Siu yuk () is a variety of '' siu mei'', or roasted meat dishes, in Cantonese cuisine. Description ''Siu yuk'' is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain with its skin, but it is sometimes served with soy sauce or hoisin sauce. Terminology When individual pieces are served, it is known as "roasted meat" (). When the entire pig is served, the dish is known as "roasted pig" (). In most cases it is referred to by the former term since it is always consumed in small quantities. Regional Southern China The southern Chinese style of cooking is nearly identical between the south parts of mainland China and Hong Kong. Sometimes, the entire pig is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, in the entertainment industry in Hong K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce Chicken
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered a ''siu mei'' dish in Hong Kong. Another Cantonese dish, white cut chicken, often served with a salty ginger-onion paste, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle, formerly the cheapest Michelin Guide, Michelin-starred restaurant in the world (having lost its star in 2021), specializes in this dish and offers it for the equivalent of US$2. See also * Ayam kecap * Crispy fried chicken * Swiss wing * Teriyaki * List of chicken dishes References External linksSoy sauce chicken page(Chinese) Cantonese cuisine Chinese chicken dishes Hong Kong cuisine Soy-based foods {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' cha siu bao'' or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fattier ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cultural variations Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. History In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits (" roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siu Mei
''Siu mei'' () is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong, Macau, Singapore, Malaysia and overseas Chinatowns, especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk (roast pork or pork belly) second, and roast goose third. Some dishes, such as white cut chicken and soy sauce chicken, are not roasted at all but are considered siu mei nonetheless. Siu mei is also known colloquially as siu laap (), as the latter term encompasses ''siu mei'' and '' laap mei'', a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as ''siu laap'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Gua Bao
''Koah-pau'' or ''gua bao'' or ''cuapao'' also known as a pork belly bun, ambiguously as bao, or erroneously as bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China. It is also a popular snack in Taiwan, Singapore, Malaysia, Philippines, and Nagasaki Chinatown in Japan. It consists of a slice of stewed meat and condiments sandwiched between flat steamed bread known as lotus leaf bread (). The lotus leaf bread is typically in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. The traditional filling for gua bao is a slice of red-cooked pork belly, typically dressed with stir-fried suan cai (pickled mustard greens), coriander, and ground peanuts. Etymology In Hokkien, the word ''gua/cua'' () means to cut by drawing the knife through an object. ''Bao/Pao'' (包; ) means "bun", so the name ''bao bun'' is redundant. The word ''bao'' (包) in Mandarin without any qualifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Pancake
The spring pancake ( zh , s = 春饼 , t = 春餅 , p = chūnbǐng ) is a traditional Chinese food unique to the northern regions. The pancake is prepared by rubbing oil between two thin layers of leavened dough; after steaming, the pancake can be peeled apart to add fillings. People eat spring pancakes during Lichun to celebrate the beginning spring. History The spring pancake took its rise from the Jin dynasty and has prospered since the Tang dynasty. The Lichun was valued by both Chinese ancient kings and civilians. Unlike kings’ great celebrations, civilians celebrated the Lichun by eating spring pancakes wrapped around fresh vegetables and meat, which is called bite-the-spring. Bite-the-spring implies that civilians are praying for a good harvest year by eating fresh vegetables and meat at the beginning of spring. In the Qing dynasty, spring pancakes became a fried pancake wrapped around a filling that included ham, chicken, pork, black dates, scallions, walnuts and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
