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Tianjin Cuisine
Tianjin cuisine (Tientsin cuisine), also known as Jin cuisine, refers to the native cooking styles of Tianjin, the largest port city in Northern China. Though heavily influenced by Beijing cuisine, Tianjin cuisine differs by being more focused on seafood. It is categorized by its freshness, saltiness and soft and crispy textures. Cooking methods include grilling, simmering, sautéing and steaming. With more than 300 years of history, the development of the Tianjin cuisine was highly dependent on the diet of boatmen and the salt trades due to its geographical location. Tianjin Food Street is a place where cross-cultural Chinese dishes may be found. Popular dishes include Eight Great Bowls, Four Great Stews, Tianjing goubuli, and Four Winter Delicacies, among others. Eight Great Bowls is a combination of eight different meat dishes. The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tianjin
Tianjin is a direct-administered municipality in North China, northern China on the shore of the Bohai Sea. It is one of the National Central City, nine national central cities, with a total population of 13,866,009 inhabitants at the time of the 2020 Chinese census. Its metropolitan area, which is made up of 12 central districts (other than Baodi District, Baodi, Jizhou District, Tianjin, Jizhou, Jinghai District, Jinghai and Ninghe District, Ninghe), was home to 11,165,706 inhabitants and is also the world's 29th-largest agglomeration (between Chengdu and Rio de Janeiro) and 11th-List of cities proper by population, most populous city proper. Tianjin is governed as one of the four municipalities (alongside Beijing, Shanghai, and Chongqing) under the direct-administered municipalities of China, direct administration of the State Council of the People's Republic of China, State Council of Government of China, China. The city borders Hebei Province and Beijing Municipality, bounded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tangerine
The tangerine is a type of citrus fruit that is orange in colour, that is considered either a variety of the mandarin orange (''Citrus reticulata''), or a closely related species, under the name ''Citrus tangerina'', or yet as a hybrid (''Citrus'' × ''tangerina'') of mandarin orange varieties, with some pomelo contribution. Etymology The word "tangerine" was originally an adjective meaning "of Tangier", a Moroccan seaport on the Strait of Gibraltar. The name was first used for fruit shipped from Tangier, described as a mandarin variety. The OED cites this usage from Joseph Addison, Addison's ''Tatler (1709), The Tatler'' in 1710 with similar uses from the 1800s. The fruit was once known scientifically as "''Citrus nobilis'' var. ''tangeriana''"; it grew in the region of Tangiers. This usage appeared in the 1800s. Taxonomy Under the Citrus taxonomy, Tanaka classification system, ''Citrus tangerina'' is considered a separate species. Under the Citrus taxonomy, Swingle sy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Walnut
A walnut is the edible seed of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut ('' Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Description Walnuts are the round, single-seed stone fruits of the walnut tree. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the bumming process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Syrup
In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Types There are a range of syrups used in food production, including: * Agave nectar, Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup * Table syrup Uses For beverages A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Crataegus Pinnatifida
''Crataegus pinnatifida'', also known as mountain hawthorn, Chinese haw, Chinese hawthorn or Chinese hawberry, refers to a small to medium-sized tree, as well as the fruit of the tree. The fruit is bright red, in diameter. Use Culinary use In northern Chinese cuisine, ripe ''C. pinnatifida'' fruits are used in the desserts '' tanghulu'' and '' shanzhagao''. It is also used to make the traditional candies haw flakes and haw rolls, as well as candied fruit slices, jam, jelly, and wine. It is also traditionally used as a finishing ingredient in Cantonese sweet and sour sauce, although it has since been partially supplanted by ketchup. Traditional medicine In traditional Chinese medicine, the dried fruits of ''C. pinnatifida'' have been used as a digestive aid. See also * List of culinary fruits * Phytotherapy Herbal medicine (also called herbalism, phytomedicine or phytotherapy) is the study of pharmacognosy and the use of medicinal plants, which are a basis of tradit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lunar New Year
Lunar New Year is the beginning of a new year based on lunar calendars or, informally, lunisolar calendars. Lunar calendar years begin with a new moon and have a fixed number of lunar months, usually twelve, in contrast to lunisolar calendar years which have a variable number of lunar months that periodically resynchronise with the solar year. The event is celebrated by numerous cultures in various ways at different dates. The determination of the first day of a new lunar year or lunisolar year varies by culture. Better-known lunar new year celebrations include that based on the (lunar) Islamic calendar which originated in the Middle East. Lunisolar new year celebrations include that of the (lunisolar) Hebrew calendar from same region; the (lunisolar) Chinese calendar and Tibetan calendar of East Asia; and the (lunisolar) Buddhist and Hindu calendars of South and Southeast Asia. In 2023, the United Nations General Assembly recognized the Spring Festival that coincides with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tanghulu
''Tanghulu'' () or ''tang hulu'' (), also called ''bingtang hulu'' (), is a traditional Chinese snack consisting of several malt sugar coated fruits of Chinese hawthorn ('' Crataegus pinnatifida'') on a bamboo skewer. It is typically made by skewering hawthorn fruits and coating them in heated sugar syrup, which hardens in the cold. It is named for its calabash-like shape. Tanghulu is called ''tangdun'er'' (simplified Chinese: 糖墩儿) in Tianjin, ''tangqiu'' (simplified Chinese: 糖球) in Fengyang, Anhui, and ''tangzhan'er'' (simplified Chinese: 糖蘸儿) in Shandong. Tanghulu is often mistaken for regular candied fruits; however, it is coated in a hardened sugar syrup. Tanghulu has been made since the Song dynasty and remains popular throughout northern China. Chinese haw is the traditional fruit used, though in ancient times other fruits were also used. In records from the Qing dynasty, grapes and walnuts were added. The pits and seeds of the hawthorn are emptied and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sweet Bean Paste
Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. Production The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husks. The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel. Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui. Japanese pastries use primarily un-oiled sweet bean pastes. Types There are several types of sweet bean paste: * Oil bean paste () – made from adzuki beans; dark brown or black in colour from the addition of sugar and animal fat or vegetable oil, and further cooking; sometimes also includes Sweet Osmanthus flavor * Mung bean past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Peanut Oil
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods. History Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II. Production In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 million tonnes, led by China with 39% of the total (table). India was a major secondary producer. Uses Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
