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Wontons
A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of wonton served throughout China, though most foreigners are only familiar with Cantonese wontons because of the predominance of Cantonese restaurants overseas. Originating from China, wontons have also become popular in other East and Southeast Asian cuisines. History Yang Xiong from the western Han Dynasty mentioned "bing wei zhi tun", which means wontons are a type of bread. The difference is that wontons have fillings inside and are eaten after being steamed or boiled. Ancient Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called " hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making characters, the radicals are changed from water to food, then it be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton Noodles
Wonton noodles (, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, ''húntún'' (), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and ''wonton'' dumplings. The types of leafy vegetables used are usually ''gai-lan'', also known as Chinese broccoli or Chinese kale. Another type of dumpling known as '' shui jiao'' (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called ''mie pangsit''. Guangzhou and Hong Kong In Guangzhou and Hong Kong, wonton noodles are usually served in stea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading furt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan
Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the Sichuan Basin and the easternmost part of the Tibetan Plateau between the Jinsha River on the west, the Daba Mountains in the north and the Yungui Plateau to the south. Sichuan's capital city is Chengdu. The population of Sichuan stands at 83 million. Sichuan neighbors Qinghai to the northwest, Gansu to the north, Shaanxi to the northeast, Chongqing to the east, Guizhou to the southeast, Yunnan to the south, and the Tibet Autonomous Region to the west. In antiquity, Sichuan was the home of the ancient states of Ba and Shu. Their conquest by Qin strengthened it and paved the way for Qin Shi Huang's unification of China under the Qin dynasty. During the Three Kingdoms era, Liu Bei's state of Shu was based in Sichuan. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiaozi
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book '' How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an annual in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hobo
A hobo is a migrant worker in the United States. Hoboes, tramps and bums are generally regarded as related, but distinct: a hobo travels and is willing to work; a tramp travels, but avoids work if possible; and a bum neither travels nor works. Etymology The origin of the term is unknown. According to etymologist Anatoly Liberman, the only certain detail about its origin is the word was first noticed in American English circa 1890. The term has also been dated to 1889 in the Western—probably Northwestern—United States, and to 1888. Liberman points out that many folk etymologies fail to answer the question: "Why did the word become widely known in California (just there) by the early Nineties (just then)?" Author Todd DePastino notes that some have said that it derives from the term "hoe-boy", coming from the hoe they are using and meaning "farmhand", or a greeting such as "Ho, boy", but that he does not find these to be convincing explanations. Bill Bryson suggests in '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bindle
A bindle is the bag, sack, or carrying device stereotypically used by the American sub-culture of hobos. The bindle is colloquially known as the ''blanket stick'', particularly within the Northeastern hobo community. A hobo who carried a bindle was known as a bindlestiff. According to James Blish in his novel, ''A Life for the Stars'', a bindlestiff was specifically a hobo who had stolen another hobo's bindle, from the colloquium ''stiff'', as in steal. In modern popular culture the bindle is portrayed as a stick with cloth or a blanket tied around one end for carrying items, with the entire array being carried over the shoulder. This transferred force to the shoulder, which allowed a longer-lasting and comfortable grip, especially with larger heavier loads. Particularly in cartoons, the bindles' sacks usually have a polka-dot or bandanna design. However, in actual use the bindle can take many forms. One example of the stick-type bindle can be seen in the illustration enti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
7th Century
The 7th century is the period from 601 (DCI) through 700 ( DCC) in accordance with the Julian calendar in the Common Era. The spread of Islam and the Muslim conquests began with the unification of Arabia by Muhammad starting in 622. After Muhammad's death in 632, Islam expanded beyond the Arabian Peninsula under the Rashidun Caliphate (632–661) and the Umayyad Caliphate (661–750). The Muslim conquest of Persia in the 7th century led to the downfall of the Sasanian Empire. Also conquered during the 7th century were Syria, Palestine, Armenia, Egypt, and North Africa. The Byzantine Empire suffered setbacks during the rapid expansion of the Caliphate, a mass incursion of Slavs in the Balkans which reduced its territorial limits. The decisive victory at the Siege of Constantinople in the 670s led the empire to retain Asia Minor which assured the existence of the empire. In the Iberian Peninsula, the 7th century was known as the ''Siglo de Concilios'' (century of councils) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried ( hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and '' böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
