|
Shaanxi Cuisine
Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China. Description Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mutton dishes. It makes heavy use of strong and complex flavours. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. The main cooking methods are steaming, frying and stir-frying. Due to its geographical location between the provinces of Shanxi and Sichuan, the flavours of Shaanxi cuisine include both the sour and spicy of Sichuan cuisine, and the salty flavours of Shanxi. Shaanxi cuisine's primary flavor profile is xiāng là (香辣) or "fragrant spicy". Shaanxi cuisine uses more noodles than other Chinese cuisines, but Shaanxi noodles are almost always thicker and longer than those of Beijing cuisine, and to a lesser degree, Shanxi cuisine. The taste of Shaanxi cuisine can be quite sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaanxi
Shaanxi (alternatively Shensi, see #Name, § Name) is a landlocked Provinces of China, province of China. Officially part of Northwest China, it borders the province-level divisions of Shanxi (NE, E), Henan (E), Hubei (SE), Chongqing (S), Sichuan (SW), Gansu (W), Ningxia (NW) and Inner Mongolia (N). Shaanxi covers an area of over with about 37 million people, the 16th highest in China. Xi'an – which includes the sites of the former Capitals of China, Chinese capitals Fenghao and Chang'an – is the Xi'an, provincial capital as well as the largest city in Northwest China and also one of the oldest cities in China and the oldest of the Historical capitals of China, Four Great Ancient Capitals, being the capital for the Western Zhou, Western Han, Sima Jin, Jin, Sui dynasty, Sui and Tang dynasty, Tang List of Chinese dynasties, dynasties. Xianyang, which served as the Qin dynasty capital, is just north across Wei River. The other Prefectures of China, prefecture-level pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Peak (soda)
Ice Peak () is a brand of orange flavored soda produced by Xi'an Futian Foods in Xi'an, Shaanxi Province, China. It is usually consumed with other Shaanxi specialties such as paomo or youpo noodles. Combined with roujiamo sandwich and liangpi, they constitute a popular set meal called the "Xi'an Triangle". The drink is served in most Shaanxi restaurants in China and abroad. See also * Jianlibao Group Jianlibao Group（健力宝集团） is a soft drink producer based in Foshan, Guangdong, China which was established in 1984. In 1990s, The Jianlibao drink was one of the best sellers in China, on a par with Coca-Cola and Pepsi. However, poor man ... References External links Ice Peak homepage Shaanxi cuisine Chinese drinks Orange sodas {{soft-drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Bowl Of Hu La Tang
A, or a, is the first letter and the first vowel of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version can be written in two forms: the double-storey a and single-storey ɑ. The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English grammar, " a", and its variant " an", are indefinite articles. History The earliest certain ancestor of "A" is aleph (also written 'aleph), the first letter of the Phoenician alphabet, which consisted entirely of consonants (for that reason, it is also called an abjad to distinguish it fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hulatang
Hulatang, also known as hot pepper soup or spicy soup, is a kind of Chinese traditional soup created in Henan Province but became popularized in the cuisine of Shaanxi Province. Chinese immigrants have introduced it to the United States, where it is known as "spicy soup". It can be divided into two different versions in Henan: Xiaoyaozhen version (from a town near Zhoukou City) and ''Beiwudu'' version. As its name literally the characters 'pepper' + 'capsicum/chilli' + 'soup' implies, capsicum and black pepper are put into the broth made by beef soup. History The exact origin of the soup cannot be accurately pinpointed now, but since the pepper, the main ingredient of the soup was not introduced to China until the Tang Dynasty. The soup was dubbed came into being after that, around Song Dynasty. Along the decades, the soup has evolved into a good many variations in different parts of China, according to local people's flavor and preferences, but the most basic and characterist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
LIANG PI
Liangpi () is a Chinese dish composed of cold skin noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province, but has now spread throghout all of China. In northwestern areas of China, it is often called liangpi zi (). Although liangpi is served cold, they are served in every season, including winter. Preparation Liangpi literally means ''cold skin'', although it contains no animal products. There are several ways of making liangpi: First, wheat or rice flour is turned into a soft dough by adding water and a little salt. Then, the dough is put in a bowl, water is added and the dough has to be "rinsed" until the water is saturated with starch from the dough, turning into a muddy white color. The remainder of the dough is now removed, and the bowl is left to rest overnight at a cool place to allow the dissolved starch to precipitate. The following day, there will be a kind of starch-paste on the bottom of the bowl, with a more o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liangpi
Liangpi () is a Chinese dish composed of cold skin noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province, but has now spread throghout all of China. In northwestern areas of China, it is often called liangpi zi (). Although liangpi is served cold, they are served in every season, including winter. Preparation Liangpi literally means ''cold skin'', although it contains no animal products. There are several ways of making liangpi: First, wheat or rice flour is turned into a soft dough by adding water and a little salt. Then, the dough is put in a bowl, water is added and the dough has to be "rinsed" until the water is saturated with starch from the dough, turning into a muddy white color. The remainder of the dough is now removed, and the bowl is left to rest overnight at a cool place to allow the dissolved starch to precipitate. The following day, there will be a kind of starch-paste on the bottom of the bowl, with a more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roujiamo
Roujiamo or rougamo () is a street food originating from the cuisine of Shaanxi Province and widely consumed all over China. In the United States, it is sometimes called a Chinese hamburger. Overview The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful. Some alternatives are also available. For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province it is often lamb. The meat is then minced or chopped and stuffed in "baijimo", a type of flatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan, giving a taste that diverges significantly from the clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous 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] |
Qishan County
Qishan County () is a county in the west of Guanzhong, Shaanxi province, China, under the administration of the prefecture-level city of Baoji. It was the site of Zhouyuan (), the first capital of the Zhou Dynasty (1066–256 BCE). Historically, the site was also known as Qiyi () or Qishan (). It is located in Fengchu township on the Weishui River The Wei River () is a major river in west-central China's Gansu and Shaanxi provinces. It is the largest tributary of the Yellow River and very important in the early development of Chinese civilization. The source of the Wei River is close t ... to the south of Mt. Qi. Many Zhou-era artifacts including bronzeware have been found here. These are now housed in a museum on the site. Administrative divisions As 2020, Qishan County is divided to 9 towns. ;Towns Climate References County-level divisions of Shaanxi Baoji {{Shaanxi-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaoxing Wine
Shaoxing wine (''Shaohsing'', ''Hsiaohsing'', ''Shaoshing''), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It must be produced in Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.TVB show Natural Heritage 天賜良源 episode 1 January 30, 2008. Shaoxing wine exclusive The content of peptides in Shaoxing wine is high; however, their potential taste properties have not yet been studied. Production The traditional method involved manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly. Known as ''kāipá'' ( 开耙), it was an essential skill to produce wines that were not bitter or sour. Another skill of the winemaker would be to assess the ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paomo
''Paomo'' is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an and other cities of Guanzhong. It is a hot stew of chopped-up steamed leavened flat bread, known regionally as ''mo'' (), cooked in lamb broth and served with lamb meat, sometimes substituted with beef. Lamb ''paomo'' () is made of lamb soup and a great amount of unleavened flat bread. When making this dish, the cook breaks the bread into small pieces and adds them to the lamb soup. The beef version is beef ''paomo'' (). ''Paomo'' is often eaten with pickled garlic and chili sauce. Production The used in is a type of shaobing, baked from unleavened flour. Lamb or beef is boiled with bones, Sichuan pepper, star anise, tsaoko, cinnamon, and other spices until the meat is tender and the broth is done. In traditional restaurants, customers must break up the bread themselves first into thumb-sized chunks before handing it back to the chef. The restaurant then boils the broth, thins it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.svg "Click for more on -> Shaanxi Cuisine")
.jpg "Click for more on -> Glutinous Rice")
