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Zhejiang Cuisine
Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives from the traditional ways of cooking in Zhejiang, Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a Historical capitals of China, historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance. Styles Zhejiang cuisine consists of at least three styles, each originating from a major city in the province: * Hangzhou style: Characterised by rich variations and the use of bamboo shoots. It is served in restaurants such as the Dragon Well Manor. * Shaoxing style: Specialising in poultry and freshwater fish. * Ningbo style: Specialising in seafood, with emphasis on freshness and salty dishes. Some sources also include the Wenzhou style Ou cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongpo Pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of Chinese wine, wine. The dish is named in honor of Su Shi, Su Dongpo (Su Shi), a distinguished Song Dynasty poet and Gastronomy, gastronome. History While facing financial hardship during his exile in Huangzhou, Huanggang, Huangzhou following the Crow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork. He marinated the pork in a mixture of ''huangjiu'' (yellow wine), rock sugar, and soy sauce, and simmered it on low heat for a few hours. He also composed a poem titled "Ode to Pork", where he described that pork was the most affordable meat source locally, and by using a slow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larimichthys Crocea
''Larimichthys crocea'', commonly called the large yellow croaker, yellow croaker or croceine croaker, is a species of marine ray-finned fish belonging to the family Sciaenidae, the drums and croakers. This species is found in the Western Pacific Ocean. Taxonomy ''Larimichthys crocea'' was first formally described as ''Sciaena crocea'' in 1846 by the Scottish naval surgeon, Arctic explorer and naturalist Sir John Richardson with its type locality given as " Canton, China". The genus '' Larimichthys'', to which this species belongs, has been placed in the subfamily Otolithinae by some workers, but the 5th edition of ''Fishes of the World'' does not recognise subfamilies within the Sciaenidae which it places in the order Acanthuriformes. In 2011 specimens which were thought to be ''L. crocea'' were taken off Terengganu in eastern Peninsular Malaysia but these have now been classified as a separate valid species '' Larimichthys terengganui''. Etymology ''Larimichthys croce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shumai
''Shumai'' ( zh, s=烧卖, t=燒賣, p=shāomài, cy=sīu-máai, poj=sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of ''shumai'' are found in Japan and Southeast Asia, such as the Indonesian '' siomay''. In Australia, it developed into dim sim. Popular Chinese varieties Cantonese ''siumaai'' This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, ''siumaai'' is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siniperca Chuatsi
''Siniperca chuatsi'', the mandarin fish (,), is a species of freshwater ray-finned fish from the family Sinipercidae, the Oriental perches. It is the type species of the genus '' Siniperca'' (Chinese perches). Description ''Siniperca chautsi'' has a body which is compressed, with a protruding lower jaw and the maxilla reaching behind the eyes. The jaws are armed with rows of saw-like teeth. Lower jaw with 4–5 large sharp rays. There are two flat, sharp spines on the posterior margin of the operculum. It has small, round scales. It has a shiny brownish-yellow body marked with randomly situated coloured blotches and spots. They usually have black or dark grey stripes which run from their lips and run through the eyes over the lateral line but do not reach the back. It has a dorsal fin with the front part containing many hard spines with the rearmost having rounded tips. They have rounded pectoral, anal and caudal fins. There are three sharp spines situated in front of both pelv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaoxing Wine
Shaoxing wine (alternatively spelled ''Shaohsing'', ''Hsiaohsing'', or ''Shaoshing'') is a variety of Chinese ''Huangjiu'' ("yellow wine") made by fermenting glutinous rice, water, and wheat-based yeast. It is produced in Shaoxing, in the Zhejiang province of eastern China, and is widely used as both a beverage and a cooking wine in Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, 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 peptide, peptides in Shaoxing wine is high; however, their potential taste properties have not yet been studied. Production The traditional method involves manually s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scylla Serrata
''Scylla serrata'' (often called mud crab or mangrove crab, although both terms are highly ambiguous, and black crab) is an ecologically important species of crab found in the estuaries and mangroves of Africa, Australia, and Asia. In their most common forms, their shell colours vary from a deep, mottled green to very dark brown. Distribution The natural range of ''S. serrata'' is in the Indo-Pacific. It is found from South Africa, around the coast of the Indian Ocean, where it is especially abundant in Sri Lanka, to the Southeast Asian Archipelago, as well as from southern Japan to south-eastern Australia, northern New Zealand, and as far east as Fiji and Samoa. The species has also been introduced to Hawaii and Florida. In Hawaii, mud crabs are colloquially known as Samoan crabs, as they were originally imported from American Samoa. As these crabs are known for their robust size and dense meat content, they have been greatly sought after over the years. As a result of o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guoba
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean cuisine, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' ( zh, t=鍋巴, s=锅巴, p=guō bā, l=pan adherents), sometimes known as ''mi guoba'' (, ) is a Chinese cuisine, Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of ric ... [...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] |
Jinhua Ham
Jinhua ham () is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Asian soup#Traditional soup bases, Chinese soups. The ham was awarded first prize in the Panama–Pacific International Exposition, 1915 Panama International Merchandise Exhibition. Production Jinhua ham is traditionally produced using the hind legs of a breed of pig native to China known as the "two ends black" (兩頭烏), which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature; it has excellent meat quality and thin skin. Ham production begins when air temperatures drop below . The process takes approximately 8 to 10 months to complete. Ham production is separated into six stages, starting in the winter and ending the following autumn: #Meat preparation: Well ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pupil
The pupil is a hole located in the center of the iris of the eye that allows light to strike the retina.Cassin, B. and Solomon, S. (1990) ''Dictionary of Eye Terminology''. Gainesville, Florida: Triad Publishing Company. It appears black because light rays entering the pupil are either absorbed by the tissues inside the eye directly, or absorbed after diffuse reflections within the eye that mostly miss exiting the narrow pupil. The size of the pupil is controlled by the iris, and varies depending on many factors, the most significant being the amount of light in the environment. The term "pupil" was coined by Gerard of Cremona. In humans, the pupil is circular, but its shape varies between species; some cats, reptiles, and foxes have vertical slit pupils, goats and sheep have horizontally oriented pupils, and some catfish have annular types. In optical terms, the anatomical pupil is the eye's aperture and the iris is the aperture stop. The image of the pupil as seen from o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meigan Cai
Meigan cai, also called mei cai, is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (), Zhejiang province, China. The pickle consists of a whole head of various varieties of 芥菜 ( Chinese mustard), 油菜 (rape), and 白菜 ( Chinese cabbage) that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant. Uses Culinary This pickled vegetable is used to flavor stews, in particular, ''meigan cai cooked with pork'' (梅菜扣肉), a classic dish from Hakka cuisine. In this dish, slices of pork belly are parboiled and then deep-fried before bei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
