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Soy Egg
A soy egg ( a braised egg) is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices, like star anise or cinnamon. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs. This preparation is very similar to that of tea eggs. A soy egg that has been repeatedly stewed and dried until dark and chewy is called iron egg. Chinese cuisine The Chinese soy sauce egg is called ''lujidan,'' (滷雞蛋/卤鸡蛋) or ''ludan'' (滷蛋/卤蛋)it is one of the most popular type of street foods. The marinating sauce is called ''lushui'' (滷水/卤水) They are typically served with noodles, in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a snack. They can a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Iron Egg
Iron is a chemical element; it has symbol Fe () and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, forming much of Earth's outer and inner core. It is the fourth most abundant element in the Earth's crust, being mainly deposited by meteorites in its metallic state. Extracting usable metal from iron ores requires kilns or furnaces capable of reaching , about 500 °C (900 °F) higher than that required to smelt copper. Humans started to master that process in Eurasia during the 2nd millennium BC and the use of iron tools and weapons began to displace copper alloys – in some regions, only around 1200 BC. That event is considered the transition from the Bronze Age to the Iron Age. In the modern world, iron alloys, such as steel, stainless steel, cast iron and special steels, are by far the most common industrial metals, due to their mechanical propertie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bento
A is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections). Outside Japan, similar meals are common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean, Taiwanese cuisines and more, as rice is a common staple food in the region. The term ''bento'' is derived from the Chinese term ''biandang'' (, ), which means "convenient" or "convenience". A traditional ''bento'' typically includes rice or noodles with fish or some other meat, often with pickled and cooked vegetables in a box."Bento: Changing New York's Lunch Culture," ''Chopsticks NY,'' vol. 27, July 2009, p. 10-11. Containers range from mass-produced disposable containers to hand-crafted lacquerware. Dividers are often used to separate ingredients or dishes, especially those with strong flavors, to avoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ramen
is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word ''lāmiàn'' (), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Deviled Egg
Deviled eggs, also known as stuffed eggs, curried eggs, dressed eggs or angel eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish is popular in Europe, North America and Australia. Etymology The English word "devil", in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and sauce (from the Italian word for "devil"). At church functions in parts of the Southern and M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Baozi
Baozi (), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steaming, steamed. They are a variation of ''mantou'' from Northeastern Chinese cuisine, Northern China. Baozi are popular throughout China and have even made their way into the cuisines of many other countries through the Overseas Chinese, Chinese diaspora. History and etymology Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song dynasty (960–1279), the word ''mantou'' was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Over time ''mantou'' came to indicate only unfilled buns in Mandarin Chinese, Mandarin and some varieties of Chinese, although the Wu Chinese, Wu Chinese languages continue to use ''mantou'' to refer to both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mauritians Of Chinese Origin
Mauritians of Chinese origin, also known as Sino-Mauritians or Chinese Mauritians, are Mauritians who trace their ethnic ancestry to China. Migration history Chinese migration from Sumatra to Mauritius Like members of other communities on the island, some of the earliest Chinese in Mauritius arrived involuntarily, having been " shanghaied" from Sumatra in the 1740s to work in Mauritius in a scheme hatched by the French admiral Charles Hector, Comte d'Estaing; however, they soon went on strike to protest their kidnapping. The authorities responded by deporting them back to Sumatra. Chinese migration from China to Mauritius Late 1700s and early 1800s In the 1780s, thousands of voluntary Chinese migrants (estimated to be more than 3,000) set sail for Port Louis from Guangzhou on board British, French, and Danish ships; they found employment as blacksmiths, carpenters, cobblers, and tailors, and quickly formed a small Chinatown, the ''camp des Chinois'', in Port Louis. Ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mauritius
Mauritius, officially the Republic of Mauritius, is an island country in the Indian Ocean, about off the southeastern coast of East Africa, east of Madagascar. It includes the main island (also called Mauritius), as well as Rodrigues, Agaléga, and St. Brandon (Cargados Carajos shoals). The islands of Mauritius and Rodrigues, along with nearby Réunion (a French overseas department), are part of the Mascarene Islands. The main island of Mauritius, where the population is concentrated, hosts the capital and largest city, Port Louis. The country spans and has an exclusive economic zone covering approximately . The 1502 Portuguese Cantino planisphere has led some historians to speculate that Arab sailors were the first to discover the uninhabited island around 975, naming it ''Dina Arobi''. Called ''Ilha do Cirne'' or ''Ilha do Cerne'' on early Portuguese maps, the island was visited by Portuguese sailors in 1507. A Dutch fleet, under the command of Admiral Van War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hainanese Chicken Rice
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice. It is widely considered one of the national dishes of Singapore, and is most commonly associated with Singaporean cuisine, being widely available in most food courts and hawker centres around the country. Variants of the dish can also be seen throughout Southeast Asia, particularly in Indonesia, Malaysia, Thailand, and Vietnam, where it remains a culinary staple. History Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is based on a well-known Hainanese dish called Wenchang chicken, which is one of four important Hainan dishes dating to the Qing dynasty. The original dish was adapted by the Hainanese overseas Chinese populat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lor Mee
Lor mee (Hokkien , Mandarin Chinese, Mandarin ; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien cuisine, Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkien people, Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and egg (food), eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Century Egg
Century eggs (), also known as alkalized or preserved eggs, are a Chinese dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. Through the process, the yolk becomes dark greenish-grey in color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes dark brown in color, with a translucent jelly-like appearance, a gelatinous texture, and salty and umami flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12 during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, producing a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white likened to pine branches. These patterned eggs are regarded as having better quality than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Congee
Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and Chinese pickles, pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food. Etymology The popular English name ''congee'' derives from the Tamil language, Tamil wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
