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Buuz
Buuz (; ; , ) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar. History and function Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as ''baozi'' () is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. ''Buuz'' are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by ''suutei tsai'' (Mongolian tea) and vodka. Niislel salad (Mongolian: Нийслэл салат), a variant of Olivier potato salad, is particularly popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Tsagaan Sar
The Mongolian Lunar New Year, commonly known as Tsagaan Sar ( , or literally White Moon), is the first day of the year according to the Mongolian lunisolar calendar. The festival of the Lunar New Year is celebrated by Mongolic and some Turkic peoples. The holiday has shamanistic influences. Timing The White Moon festival is celebrated on the first through third days of the first lunar month. Tsagaan Sar is one of the most important Mongolian holidays."Tsagan Sar: The Mongolian Lunar New Year". Mongoluls. 2007. March 13, 200Mongoluls.net/ref> Originally, it was celebrated in spring. Tsagaan Sar falls on the same date as Losar (Tibetan New Year) in Mongolia, while the Mongols in China falls on the same date as the Chinese Lunar New Year. History The Mongols of Genghis Khan used the twelve-year animal cycle to mark their chronology. The Secret History of the Mongols written in 1240 as well as many letters of the Khans extensively use the twelve-year animal cycle. On ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Cuisine
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—" buuz"— are popular. The extreme continental climate of Mongolia and the lowest population density in the world of just inhabitants/km2 has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 Mongolia is one of few Asian countries where rice is not a main staple food. Instead, Mongolian people prefer to eat lamb as their staple food rather than rice. Wheat, barley, and buckwheat predominate more than rice in modern Mongolia. History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known from the 1456 Ming Dynasty edition man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandu (food)
''Mandu'' (), or mandoo, are dumplings in Korean cuisine. * ''Mandu'' can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. ''Mandu'' were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as '' pojangmacha'' and '' bunsikjip'' throughout South Korea. Names and etymology The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Uyghur '' manta'' (), Turkish ', Kazakh '' mänti'' (), Uzbek ', Afghan ', and Armenian '' mantʿi'' (). Chinese '' mántou'' ( zh, t=饅頭, s=馒头, first=t) is also considered a cognate, which used to mean meat-filled dumplings but now refers to steamed buns without any filling. ''Mandu'' can be divided into ''gyoja'' () type and ''poja'' () type. In Chinese, the categories of dumplings are called '' jiǎozi'' ( zh, t=餃子, s=饺子, first=t) and '' bāozi'' () respec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantı
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics.More Than Just Another Dumpling , The School of Russian and Asian Studies, retrieved 25 January 2014 The dumplings typically consist of a spiced meat mixture, usually lamb or , wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buryats
The Buryats are a Mongolic ethnic group native to southeastern Siberia who speak the Buryat language. They are one of the two largest indigenous groups in Siberia, the other being the Yakuts. The majority of the Buryats today live in their titular homeland, the Republic of Buryatia, a federal subject of Russia which sprawls along the southern coast and partially straddles Lake Baikal. Smaller groups of Buryats also inhabit Ust-Orda Buryat Okrug (Irkutsk Oblast) and the Agin-Buryat Okrug (Zabaykalsky Krai) which are to the west and east of Buryatia respectively as well as northeastern Mongolia and Inner Mongolia, China. Traditionally, they formed the major northern subgroup of the Mongols. Buryats share many customs with other Mongolic peoples, including nomadic herding, and erecting gers for shelter. Today the majority of Buryats live in and around Ulan-Ude, the capital of the Buryat Republic, although many still follow a more traditional lifestyle in the countryside. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khuushuur
Khuushuur (Mongolian: хуушуур) is a traditional Mongolian fried meat pastry. It consists of a circle of wheat flour dough folded in half around a filling of minced or ground mutton, sometimes beef, and pan- or deep-fried. The meat is seasoned with onion and salt; some cooks also add garlic and pepper. Versions containing potatoes, carrots, or cabbage are less common. History Historically, khuushuur and related dumplings such as ''buuz'' and ''bansh'' are considered localized adaptations of Chinese dumplings. Wheat was not traditionally grown in Mongolia due to the nomadic lifestyle, but the influence of Chinese cuisine introduced dumpling-like preparations that became part of Mongolian food culture. Khuushuur is widely available across Mongolia. In urban areas, it is commonly found in restaurants, while in rural regions, it may be sold from roadside stands or private homes. It is also a popular home-cooked dish. The dish is commonly associated with Naadam, Mongol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suutei Tsai
Suutei tsai ( ) is a traditional Mongolian beverage. The drink is also known as süütei tsai, tsutai tsai, salt tea, or Mongolian salty tea. Preparation The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat. Milk in Mongolia is typically fresh, whole milk, and using half milk and half cream instead of only processed milk produces a rich beverage close to the authentic. The amount of salt in the tea is often varied. Another common addition to suutei tsai is fried millet. Occasionally, tail fat is added to increase richness and flavor. The way of preparing the drink can also vary. The traditional way of cooking it includes stirring it by scooping it up while it is boiling and pouring it back in from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maggi Sauce
Maggi (, ) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. In 1947, the Maggi brand was acquired by the Swiss giant Nestlé. History Early history In 1869, Julius Maggi (1846–1912) took over his father's mill business in Kemptthal, Switzerland. Under his leadership, the business developed into one of the pioneers of industrial food production, with the aim of improving the diet of working-class families through better nutrient supply and faster preparation. In 1882, at a meeting of the Swiss "Common Good Society" (), the doctor and factory inspector Fridolin Schuler spoke about the miserable nutritional situation of the factory workers: women workers no longer had enough time to cook for their families; cold meals or alcohol often replaced warm meals; meals were served in factory canteens and were cheap but not sufficiently nutritious. The consequences were malnutrition, stomach diseases, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
