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Congee
Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and Chinese pickles, pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food. Etymology The popular English name ''congee'' derives from the Tamil language, Tamil wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 has profoundly 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 world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruel
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel may also be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less-bitter acorns of some oaks. Gruel has historically been associated with feeding the sick and recently weaned children. ''Gruel'' is also a colloquial expression for any watery food of unknown character, e.g., pea soup. Gruel has often been associated with poverty, with negative associations attached to the term in popular culture, as in the Charles Dickens novels ''Oliver Twist'' and ''A Christmas Carol''. History Gruel predates the earliest civilizations, emerging in hunter-gatherer societies as a meal of gathered grains soaked in water. For these societies, the application of wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Tofu
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine; typical ingredients are soybeans, salt, rice wine and sesame oil or vinegar. History According to the 1596 '' Compendium of Materia Medica'' written by the Chinese polymath Li Shizhen during the Ming dynasty, the creation of tofu is attributed to the Western Han dynasty Prince Liu An (179 – 122 BC), prince of Huainan. Manufacturing began during the Han dynasty in China after it was created. It is disputed whether Li Shizhen mentioned fermentation of tofu, however. A clear reference to fermented tofu appeared in the 1610 ''Penglong Yehua'' (), under the name ''haifu'' (). In 1818, Englishman Basil Hall wrote about a red, cheese-like substance served in Ryukyu; he might be referring to fermented tofu. In 1855, Frenchman Baron de Montgaudry described t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhacai
''Zha cai'' (; ), also romanized as ''Cha tsai'', is a type of pickled mustard plant stem originating in Chongqing, China. The name may also be written in English as ''cha tsai'', ''tsa tsai'', ''jar choy'', ''jar choi'', ''ja choi'', ''ja choy'', or ''cha tsoi''. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself. Production The pickle is made from the knobbly, fist-sized, swollen green stem of '' Brassica juncea'', subspecies ''tsatsai''. The stem is first salted and pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. Flavour The taste is a combination of spicy, sour, and salty. Its unique texture—crunchy, yet tender—can only be vaguely compared to Western pickled cucumbers. Excess salt in the preserved ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salted Duck Egg
A salted duck egg is an East Asian preserved food product made by soaking duck eggs in brine or packing each egg in damp, salted charcoal. In Asian supermarkets across the Western world, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum-packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red. Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to ''congee'' or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange-red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon. Salted eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich. Salted eggs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proso Millet
''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotany, Archaeobotanical evidence suggests millet was first domesticated about Before Present, 10,000 BP in Northern China. Major cultivated areas include Agriculture in China, Northern China, Himachal Pradesh of India, Agriculture in Nepal, Nepal, Agriculture in Russia, Russia, Agriculture in Ukraine, Ukraine, Agriculture in Belarus, Belarus, the Middle East, Agriculture in Turkey, Turkey, Agriculture in Romania, Romania, and the Great Plains states of the United States. About are grown each year. The crop is notable both for its extremely short lifecycle, with some varieties producing grain only 60 days after planting, and its low water requirements, producing grain more efficiently per unit of moisture than any other grain species tested. The name "proso millet" comes from the pan-Slavic general ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
KFC In China
Kentucky Fried Chicken () is a fast food restaurant chain founded by Colonel Harland Sanders in North Corbin, Kentucky, in 1930. The first franchise opened in Salt Lake City, Utah in 1952. KFC specializes in selling fried chicken. As of the end of March 2024, KFC operated over 10,000 outlets in around 2,000 cities across China. According to research by Millward Brown, KFC was the most powerful foreign brand in China in 2013. Ownership KFC was sold to Heublein in the 1970s and later sold to PepsiCo. It was then spun off, along with other fast food chains owned by the company, to become Yum! Brands in 1997. KFC restaurants in China are owned or franchised by Yum China, a restaurant company that also owns the Pizza Hut and Taco Bell, chains in China and was spun off from Yum! Brands in 2016. History Early days KFC became the first Western fast food company in China after its inaugural outlet opened in Qianmen, Beijing, in November 1987. It was China's introduction to f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese
Cantonese is the traditional prestige variety of Yue Chinese, a Sinitic language belonging to the Sino-Tibetan language family. It originated in the city of Guangzhou (formerly known as Canton) and its surrounding Pearl River Delta. While the term ''Cantonese'' specifically refers to the prestige variety, in linguistics it has often been used to refer to the entire Yue subgroup of Chinese, including related but partially mutually intelligible varieties like Taishanese. Cantonese is viewed as a vital and inseparable part of the cultural identity for its native speakers across large swaths of southeastern China, Hong Kong and Macau, as well as in overseas communities. In mainland China, it is the ''lingua franca'' of the province of Guangdong (being the majority language of the Pearl River Delta) and neighbouring areas such as Guangxi. It is also the dominant and co-official language of Hong Kong and Macau. Furthermore, Cantonese is widely spoken among overseas Chinese in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Century Egg
Century eggs (), also known as alkalized or preserved eggs, are a Chinese dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. Through the process, the yolk becomes dark greenish-grey in color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes dark brown in color, with a translucent jelly-like appearance, a gelatinous texture, and salty and umami flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12 during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, producing a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white likened to pine branches. These patterned eggs are regarded as having better quality than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
