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Wushan County, Gansu
Wushan County () is a county in the east of Gansu Province of China. It is under the administration of the prefecture-level city of Tianshui. Its postal code is 741300, and in 1999 its population was 418,648 people. The population in 2017 was 500,000 people. History Humans have inhabited the area since at least 38,000 years ago. The county was knows as Xinxing () during the Eastern Han Dynasty (188 AD). During the Song dynasty it was named Ningyuan (). Since the Republic of China it holds the current name. Administrative divisions Wushan County is divided to 13 towns and 2 townships. ;Towns ;Townships * Zuitou Township() * Yan'an Township () Climate Economy Agricultural produce from Wushan are wheat, artichoke, flax, rapeseed, tomato, carrot, Amaranth grain, Codonopsis and Angelica. Iron, copper and molybdenum mines are also present in the county. Culture ;Cuisine Wushan food is a mix of Lanzhou, Sichuan and Tibetan cuisine. Specialities from the region are: * Donut shaped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Postal Code Of China
Postal codes in the People's Republic of China () are postal codes used by China Post for the delivery of letters and goods within mainland China. China Post uses a six-digit all-numerical system with four tiers: the first tier, composed of the first two digits, show the province, province-equivalent municipality, or autonomous region; the second tier, composed of the third digit, shows the postal zone within the province, municipality or autonomous region; the fourth digit serves as the third tier, which shows the postal office within prefectures or prefecture-level cities; the last two digits are the fourth tier, which indicates the specific mailing area for delivery. The range 000000–009999 was originally marked for Taiwan (The Republic of China) but is not used because it not under the control of the People's Republic of China. Mail to ROC is treated as international mail, and uses postal codes set forth by Chunghwa Post. Codes starting from 999 are the internal co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angelica
''Angelica'' is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland, Lapland, and Greenland. They grow to tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Found mainly in China, its main use was for medicine. It shows variations in fruit anatomy, leaf morphology, and subterranean structures. The genes are extremely polymorphic. Some species can be found in purple moor and rush pastures. Characteristics ''Angelica'' species grow to tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Their large, sparkling, starburst flowers are pollinated by a great variety of insects (the generalist pollination syndrome), the floral scents are species-specific, and even specific to particular subspecies. The active ingredients of angelica are found in the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lycium Chinense
''Lycium chinense'' is one of two species of boxthorn shrub in the family Solanaceae. Along with ''Lycium barbarum'', it produces the goji berry ("wolfberry"). Two varieties are recognized, ''L. chinense'' var. ''chinense'' and ''L. chinense'' var. ''potaninii''. It is also known as Chinese boxthorn, Chinese matrimony-vine, Chinese teaplant, Chinese wolfberry, wolfberry, and Chinese desert-thorn. Description Wolfberry species are deciduous woody shrubs, growing high, somewhat shorter than ''L. barbarum''. The stems are highly branched. Branches are pale gray, slender, curved or pendulous, with thorns long. Leaves ''Lycium chinense'' leaves form on the shoot either solitary in an alternating arrangement or in bundles of 2 to 4. Their shape may be ovate, rombic, lanceolate, or linear-lanceolate, usually long and wide (but up to long and wide in cultivated plants). Flowers The flowers grow in groups of one to three in the leaf axils, with pedicels long. The bell-s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempferol 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rock Candy
Rock candy or sugar candy, also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, stick, or plain granulated sugar. Heating the water before adding the sugar allows more sugar to dissolve thus producing larger crystals. Crystals form after 6 to 7 days. Food coloring may be added to the mixture to produce colored candy. Nomenclature Etymologically, "sugar candy" derives from late 13th century English (in reference to "crystallized sugar"), from Old French ''çucre candi'' (meaning "sugar candy"), and ultimately from Arabic ''qandi'', from Persian ''qand'' ("cane sugar"), probably from Sanskrit ''khanda'' ("piece of sugar)", The sense gradually broadened (especially in the U.S.A.) to mean by the late 19th century "any confection having sugar as its basis". In Brita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Highland Barley
Highland barley, Tibetan barley or Himalayan barley ( Tibetan: ནས་; Wylie: nas; Chinese: ; qīngkē, or 藏青稞; zàng qīngkē) is the principal cereal cultivated on the Tibetan Plateau, used mainly to make tsampa and liquor ( chang). Today, it is used to make beer ( Lhasa Beer), flour, bread, cakes or noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Ind .... Three Chinese words are associated with two varieties of barley: * and : '' Hordeum aegiceras'' Nees ex Royle10c. Hordeum vulgare var. trifurcatum (Schlechtendal) Alefeld, Landw. Fl. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stirred Dough
The stirred dough (), known as ''jiaotuan'' in Chinese, also translated as stirred paste, sticky corn-flour jelly, is a snack from Northwest China, defined as a kind of "paste made of flour". The origin of the stirred dough cannot be verified, although its inventions has been traditionally attributed to Zhuge Liang from the Three Kingdoms Period The Three Kingdoms () from 220 to 280 AD was the tripartite division of China among the dynastic states of Cao Wei, Shu Han, and Eastern Wu. The Three Kingdoms period was preceded by the Eastern Han dynasty and was followed by the Wester .... At that time, the name was not yet called "stirred dough", but was figuratively called "water surrounding the city". References {{reflist Shaanxi cuisine Snack foods Chinese cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dandan Noodles
Dandan noodles or ''dandanmian'' (), literally "carrying-pole noodles", is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables (often including ''zha cai'' (榨菜), lower enlarged mustard stems, or ''ya cai'' (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup. The ''dandanmian'' originated in Chengdu, the capital of Sichuan province. The original dish is served with no soup in a small bowl covered in a ''mala'' meat sauce and pickled vegetables, with peanuts and spring onions served on top. The soup variant is from Hong Kong and is more widespread across the rest of China but it is uncommon in Sichuan itself where the authentic style dominates. Sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the American Chinese style of the dish. In this c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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