Chátāng
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Chátāng
''Chatang'' () or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and is often sold as a snack on the street. Depending on the region, it can be made using flour from one or more of a number of grains, including sorghum, broomcorn millet, proso millet, glutinous millet or wheat. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish. Preparation The dish is prepared in two steps. First, the flour is cooked in advance, often by stir-frying. When a customer orders the dish, hot water is poured into a bowl containing the flour(s) to create a paste-like mush, which is served with white and/or brown sugar and sweet osmanthus jam (). The sweet osmanthus plant is not native to North China, northern China. Traditionally, the skill of the server was judged on several factors and one of them is regarding the resulting mush: the most skillful server would be able to create the mush so thick that wh ...
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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 ...
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