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Funguo Program
''Fun guo'', or ''Chaozhou fun guo'' (潮州粉粿), sometimes spelled fun quor, fun gor, fen guo, Chiu Chow dumpling, Teochew dumpling, or fun kor, is a variety of Steaming, steamed dumpling from the Chaoshan area of coastal eastern Guangdong, a province in Northern and southern China, Southern China. Fun guo looks very similar to Har gow, har gaw (shrimp dumplings) in Cantonese-style dim sum. Teochew cuisine In the Chaozhou dialect of Min Nan, the dumplings are called ''hung gue'' (wikt:粉, 粉wikt:餜, 餜), but they are more widely known by their Cantonese name. They are also eaten in non-Chaozhou regions of Guangdong. The fillings of Chaozhou fun guo are peanuts, jícama, leaf celery (唐芹), sweet preserved radish, chopped fresh garlic chives, minced pork and dried shrimps. Hawaiian cuisine In Hawaii, ''fun guo'' is known as , the Hawaiian word for ''ear'', because it resembles an ear. See also *Chaozhou cuisine * Dim sum References {{Dumplings Dim sum Chines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaoshan
Chaoshan or Teoswa ( zh, s=潮汕, p=Cháoshàn, cy=Chìusaan; peng'im: ) is a cultural-linguistic region in the east of Guangdong, China. It is the origin of the Teochew Min language. The region, also known as Chiushan in Cantonese, consists of the cities Chaozhou, Jieyang and Shantou. It differs linguistically from the rest of Guangdong province, which was historically dominated by Yue, Hakka, Haklau and Leizhou Min speakers. Since the beginning of " the promotion of Standard Chinese" in China in late 1990s, many children cannot speak their native languages or dialects. Although many Teoswa scholars made an effort to keep the language, Mandarin has slowly become the dominant language in the region. It is historically important as the ancestral homeland of many citizens of other countries of Chinese descent, including Viets, Thais, Cambodians, Singaporeans, Malaysians, and Indonesians. The Teochew people are mainly spread over Guangdong, Hong Kong and Macao; they have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the seed, kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammable, flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as Non-Newtonian fluid#Oobleck, oobleck while adding oil transforms corn starch into an electrorheological fluid, electrorheolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Dumplings
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, 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 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 a sweet or savory fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dim Sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called "'' yum cha''" ( brunch). "''Yum cha''" includes two related concepts. The first is " jat zung loeng gin" (), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'', which translates literally to "touch the heart", the term used to designate the small food items that accompanied the tea. Teahouse owners gradually added various snacks called dim sum to their offerings. The practice of having tea with dim su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaozhou Cuisine
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Teochew's and Fujian's culture, language, and their geographic proximity to each other. However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique. Background Teochew cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying. Teoc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Celery
Leaf celery (''Apium graveolens'' Secalinum Group or ''Apium graveolens'' var. ''secalinum''), also called Chinese celery or Nan Ling celery, is a group of cultivars of '' Apium graveolens'' cultivated in East Asian countries for their edible, flavorful stalks and leaves. The stems are thinner than those of Western celery, and curved into round, hollow stalks. Also, unlike with Western celery, the leaves are used as well as the stalks. It has a stronger taste and smell compared to celery. It is used as a flavoring in soups and sometimes pickled as a side dish. See also * Celery Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times. The original wild ... * Celeriac * List of vegetables References Asian vegetables Edible Apiaceae Celery {{Vegetable-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jícama
''Pachyrhizus erosus'', commonly known as ''jícama'' ( or ; ; from ) or Mexican turnip, is a native Mesoamerican vine, although the name ''jícama'' most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae). ''Pachyrhizus tuberosus'' and '' Pachyrhizus ahipa'' are the other two cultivated species in the genus. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar, or the same, common names. Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of ''Pachyrhizus'' are known as jícama, but the one found in many markets is ''P. erosus''. The two cultivated forms of ''P. erosus'' are ''jícama de agua'' and ''jícama de leche'', both named for the consistency of their juice. The ''leche'' form has an elongated root and milky juice, while the ''agua'' form has a top-shaped to oblate root and a more watery, translucent juice and is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Min Nan
Southern Min (), Minnan ( Mandarin pronunciation: ) or Banlam (), is a group of linguistically similar and historically related Chinese languages that form a branch of Min Chinese spoken in Fujian (especially the Minnan region), most of Taiwan (many citizens are descendants of settlers from Fujian), Eastern Guangdong, Hainan, and Southern Zhejiang. Southern Min dialects are also spoken by descendants of emigrants from these areas in diaspora, most notably in Southeast Asia, such as Singapore, Malaysia, the Philippines, Indonesia, Brunei, Southern Thailand, Myanmar, Cambodia, Southern and Central Vietnam, as well as major cities in the United States, including in San Francisco, in Los Angeles and in New York City. Minnan is the most widely-spoken branch of Min, with approximately 34 million native speakers as of 2025. The most widely spoken Southern Min language is Hokkien, which includes Taiwanese. Other varieties of Southern Min have significant differences from Hokkien, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaozhou Dialect
Teochew, also known as Swatow or Teo-Swa, is a Southern Min language spoken by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the world. It is sometimes referred to as ''Chiuchow'', its Cantonese rendering, due to English romanization by colonial officials and explorers. It is closely related to Hokkien, as it shares some cognates and phonology with Hokkien. Teochew preserves many Old Chinese pronunciations and vocabulary that have been lost in some of the other modern varieties of Chinese. As such, Teochew is described as one of the most conservative Chinese languages. History and geography Historically, the Teochew prefecture included modern prefecture-level cities of Chaozhou, Jieyang and Shantou. In China, this region is now known as Teoswa. Parts of the Hakka-speaking Meizhou city, such as Dabu County and Fengshun, were also parts of the Teochew prefecture and contain pocket communities of Teochew speakers. As the Teochew r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Har Gow
Har gow ( zh, c=蝦餃, p=xiājiǎo, j=haa1 gaau2, l=shrimp jiao), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p41. It is made of shrimp meat, and steamed in a flour wrapper. After cooking, the wrapper becomes somewhat translucent, and therefore ''ha gow'' is sometimes called crystal shrimp dumplings (水晶蝦餃). Name The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with '' shumai''; when served in such a manner the two items are collectively referred to as ''ha gow''-''siu mai'' ( zh, t=蝦餃燒賣, p=xiājiǎo shāomài, cy=hā gáau sīu máai, first=cy, , j=haa1 gaau2 siu1 maai2). ''Ha gow'', '' shumai'', '' cha siu bao'', and egg tarts are considered the classic dishes of Cantonese dim sum cuisine and referred to as ''The Four Heavenly Kings' ... [...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] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
