|
Shanghai Cuisine
Shanghai cuisine (; Shanghainese: ''zaon⁶ he⁵ tshe¹''; International Phonetic Alphabet, IPA: Help:IPA/Wuu, [zɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹]), also known as Hu cuisine (; Shanghainese: ''wu⁶ tshe¹''; International Phonetic Alphabet, IPA: Help:IPA/Wuu, [ɦu¹¹ tsʰᴇ⁴⁴]), is a popular style of Chinese cuisine, Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (; ''pen⁵ paon¹ tshe⁵''; 'local cuisine') which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu cuisine, Jiangsu and Zhejiang cuisine, Zhejiang provinces. The dishes within the cuisine need to master the three elements of "color, aroma, and taste" (). Like other cuisines within China, Shanghai cuisine emphasizes the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
20090726 Birds On Stick Shanghai Qibao Imgp1996
9 (nine) is the natural number following and preceding . Evolution of the Hindu–Arabic digit Circa 300 BC, as part of the Brahmi numerals, various Indians wrote a digit 9 similar in shape to the modern closing question mark without the bottom dot. The Kshatrapa, Andhra and Gupta started curving the bottom vertical line coming up with a -look-alike. How the numbers got to their Gupta form is open to considerable debate. The Nagari continued the bottom stroke to make a circle and enclose the 3-look-alike, in much the same way that the sign @ encircles a lowercase ''a''. As time went on, the enclosing circle became bigger and its line continued beyond the circle downwards, as the 3-look-alike became smaller. Soon, all that was left of the 3-look-alike was a squiggle. The Arabs simply connected that squiggle to the downward stroke at the middle and subsequent European change was purely cosmetic. While the shape of the glyph for the digit 9 has an Ascender (typography), ascender ... [...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] |
Shanghai Fried Noodles（上海炒面)
Shanghai, Shanghainese: , Standard Chinese pronunciation: is a direct-administered municipality and the most populous urban area in China. The city is located on the Chinese shoreline on the southern estuary of the Yangtze River, with the Huangpu River flowing through it. The population of the city proper is the second largest in the world after Chongqing, with around 24.87 million inhabitants in 2023, while the urban area is the most populous in China, with 29.87 million residents. As of 2022, the Greater Shanghai metropolitan area was estimated to produce a gross metropolitan product (nominal) of nearly 13 trillion RMB ($1.9 trillion). Shanghai is one of the world's major centers for finance, business and economics, research, science and technology, manufacturing, transportation, tourism, and culture. The Port of Shanghai is the world's busiest container port. Originally a fishing village and market town, Shanghai grew to global prominence in the 19th century due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Braised Pork Belly
Red braised pork belly, or ''hong shao rou'' (), is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilis, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe. Many Chinese provinces have slightly different variations, but the Hunanese version, often called "Mao's family style red braised pork" (), is often said to have been one of Mao Zedong's favorite dishes, and is served at the many Hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lion's Head (food)
Lion's Head () or stewed meatball is a dish from the Huaiyang cuisine of East China, eastern China, consisting of large pork or beef meatballs stewed with vegetables. There are two varieties: white (or plain), and Red cooking, red (紅燒, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The ground meat, minced meat rich in fat is more likely to bring better texture, addition of chopped Eleocharis dulcis, water chestnut also works. The name "lion's head", derives from the shape of the meatball which is supposed to resemble the head of the Chinese guardian lions, Chinese guardian lion, specifically. The dish originated in Yangzhou and Zhenjiang, to a lesser degree, Huai'an, while the plain variety is more common in Yangzhou and the red variety more common in Zhenjiang. The dish became a part of Shanghai cuisine with the influx of migrants in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beggar's Chicken
Beggar's chicken () is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat. Preparation of a single portion may take up to six hours. Although the dish is traditionally prepared with clay, the recipe has evolved; for convenience and safety it is often baked with dough, oven bags, ceramic cooking pots, or convection ovens. Origin Beggar's chicken is very popular in China, with many regions claiming it as traditionally their own. Most experts agree the dish originated in Hangzhou. The clay-wrapped method of slow cooking is thousands of years old. Various legends surround the origins of beggar's chicken. In one, a beggar stole a chicken from a farm but having no pot or utensils, he wrapped the bird in lotus leaves and packed clay or mud around it, set it in a hole where he had lit a fire, and buried it. When he dug up the chicken and cracked open the clay, he found the meat was ... [...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] |
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] |
Xiaolongbao
''Xiaolongbao'' (小籠包 , 'little basket bun') is a type of Chinese tangbao (), traditionally prepared in a ''xiaolong'', a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine. Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, the Nanxiang xiaolongbao associated with Shanghai is the most well known. In the Shanghainese language, they are known as or ''xiaolong mantou'', as Wu Chinese-speaking peoples use the traditional definition of ''mantou'', which refers to both filled and unfilled buns. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang xiaolongbao) and have sweeter fillings. The Nanjing style is smaller with an almost translucent skin and less meat. In English, the xiaolongbao are often referred to as "soup dumplings", but "soup dumpling" in Chinese may translate to the broader culinary cate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Mitten Crab
The Chinese mitten crab (''Eriocheir sinensis''; ; Jyutping: daai6 zaap6 haai5; Shanghainese: ''du6-zaq8-ha5'', "big sluice crab"), also known as the Shanghai hairy crab (, p ''Shànghǎi máoxiè''), is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. It is native to rivers, estuaries and other coastal habitats of East Asia from Korea in the north to Fujian, China in the south. It has also been introduced to Europe and North America, where it is considered an invasive species. The species features on the list of invasive alien species of Union concern. This means that the import of the species and trade in the species is forbidden in the whole of the European Union. Description and ecology This species' distinguishing features are the dense patches of dark setae on its claws. The crab's body is the size of a human palm. The legs are about twice as long as the carapace. Chinese mitten crabs spend most of their life in fres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crucian Carp
The crucian carp (''Carassius carassius'') is a medium-sized member of the common carp family Cyprinidae. It occurs widely in northern European regions. Its name derives from the Low German ''karusse'' or ''karutze'', possibly from Medieval Latin ''coracinus'' (a kind of river fish). Distribution The crucian carp is a widely distributed European species, its range spanning from England to Russia; it is found as far north as the Arctic Circle in the Scandinavian countries, and as far south as central France and the region of the Black Sea. Its habitat includes lakes, ponds, and slow-moving rivers. It has been established that the fish is native to England and not introduced. The crucian carp is a medium-sized cyprinid, typically in body length, and rarely exceeds in weight over , but a maximum total length of has been reported for a male,Koli, L. 1990 Suomen kalat. ishes of Finland Werner Söderström Osakeyhtiö. Helsinki. 357 p. (in Finnish). Fishbase Ref. 6114 and the hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
