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Kuai (dish)
''Kuai'' ( or ) was a Chinese cuisine, Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties. According to the ''Book of Rites'' compiled between 202 BCE and 220 CE, ''kuai'' consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (). The type of fish commonly used in ancient times included carp () and Siniperca chuatsi, mandarin fish (), while in modern times Salmon as food, salmon () is commonly used. Sauces were an essential part of ''kuai'' dishes, with scallions used for preparation of sauces in spring and mustard seed used for sauces in autumn. According to many classical texts, ''kuai'' served without sauces was deemed inedible and should be avoided.() ''Xiang Dang'' (), ''The Analects''. History Raw fish and meat dishes, kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Radical (Chinese Character)
A radical (), or indexing component, is a visually prominent component of a Chinese character under which the character is traditionally listed in a Chinese dictionary. The radical for a character is typically a semantic component, but it can also be another structural component or an artificially extracted portion of the character. In some cases, the original semantic or phonological connection has become obscure, owing to changes in the meaning or pronunciation of the character over time. The use of the English term ''radical'' is based on an analogy between the structure of Chinese characters and the inflection of words in European languages. Radicals are also sometimes called ''classifiers'', but this name is more commonly applied to the grammatical measure words in Chinese. History In the earliest Chinese dictionaries, such as the '' Erya'' (3rd centuryBC), characters were grouped together in broad semantic categories. Because the vast majority of characters are pho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teochew 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qing Dynasty
The Qing dynasty ( ), officially the Great Qing, was a Manchu-led Dynasties of China, imperial dynasty of China and an early modern empire in East Asia. The last imperial dynasty in Chinese history, the Qing dynasty was preceded by the Ming dynasty and succeeded by the Republic of China (1912–1949), Republic of China. At its height of power, the empire stretched from the Sea of Japan in the east to the Pamir Mountains in the west, and from the Mongolian Plateau in the north to the South China Sea in the south. Originally emerging from the Later Jin (1616–1636), Later Jin dynasty founded in 1616 and proclaimed in Shenyang in 1636, the dynasty seized control of the Ming capital Beijing and North China in 1644, traditionally considered the start of the dynasty's rule. The dynasty lasted until the Xinhai Revolution of October 1911 led to the abdication of the last emperor in February 1912. The multi-ethnic Qing dynasty Legacy of the Qing dynasty, assembled the territoria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Pepper
Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mejenga in Assam, India. It is called thingey (ཐིང༌ངེ༌) in Bhutan and is used in preparing ezay (a side dish similar to chutney), to add spiciness to rice porridge (ཐུགཔ་), ba-thup and noodle (buckwheat noodles similar to soba) and other snacks. It is extensively used in preparing blood sausage throughout Bhutan, Tibet and China. Despite its name, Sichuan pepper is not closely related to black pepper or chili peppers. It is made from a plant of the genus ''Zanthoxylum'' in the family Rutaceae, which includes citrus and rue. When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool. The spice has the effect of transforming other flavors tasted together or shortl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard ('' Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as mustard. Cultivation Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Yellow mustard has a plant maturity of 85 to 90 days; whereas, brown and oriental mustard have a plant maturity of 90 to 95 days. If the temperature conditions are conducive to growth, a mustard plant will begin to bud five weeks after the seedlings have appeared. The plant will reach full bloo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chen Deng
Chen Deng (), courtesy name Yuanlong, was a Chinese military general and politician who lived in the late Eastern Han dynasty of China. Born in a family of government officials in Xu Province, he started his career as a county chief at the age of 24 and later became an agriculture official under Tao Qian, the Governor of Xu Province. After Tao Qian's death in 194, Chen Deng supported Liu Bei to be the new Governor. However, in 196, he was forced to become a subordinate of the warlord Lü Bu after the latter seized control of Xu Province from Liu Bei. During this time, Chen Deng and his father Chen Gui pretended to be loyal towards Lü Bu, while secretly undermining his influence by dissuading him from allying with another warlord Yuan Shu. Chen Deng also secretly agreed to serve as a mole in Xu Province for the warlord Cao Cao, who controlled the Han central government. Chen Deng was then appointed as the Administrator of Guangling Commandery. During the Battle of Xiapi of 198� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cao Zhi
Cao Zhi (; ; 192 – 27 December 232), courtesy name Zijian (), posthumously known as Prince Si of Chen (陈思王), was a prince of the state of Cao Wei in the Three Kingdoms period of China, and an accomplished poet in his time. His style of poetry, greatly revered during the Jin dynasty and Southern and Northern Dynasties, came to be known as the ''Jian'an'' style. Cao Zhi was a son of Cao Cao, a warlord who rose to power towards the end of the Eastern Han dynasty and laid the foundation for the state of Cao Wei. As Cao Zhi once engaged his elder brother Cao Pi in a power struggle to succeed their father, he was ostracised by his victorious brother after the latter became the emperor and established the Cao Wei state. In his later life, Cao Zhi was not allowed to meddle in politics, despite his many petitions to seek office. Early life Born in 192, Cao Zhi was the third son of the warlord Cao Cao and Lady Bian. According to the ''Records of the Three Kingdoms'' (''San ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trematoda
Trematoda is a class of flatworms known as trematodes, and commonly as flukes. They are obligate internal parasites with a complex life cycle requiring at least two hosts. The intermediate host, in which asexual reproduction occurs, is a mollusk, usually a snail. The definitive host, where the flukes sexually reproduce, is a vertebrate. Infection by trematodes can cause disease in all five vertebrate classes: mammals, birds, amphibians, reptiles, and fish. Etymology Trematodes are commonly referred to as flukes. This term can be traced back to the Old English name for flounder, and refers to the flattened, rhomboidal shape of the organisms. The etymology of trematode stems from the Greek word ''trēmatṓdēs'', which means "pierced with holes", and refers to the worm's sucker, which pierces a hole in the host while the worm is attached and feeding. Taxonomy There are 18,000 to 24,000 known species of trematodes, divided into two subclasses — the Aspidogastrea and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fengsu Tongyi
''Fengsu Tongyi'' (), also known as ''Fengsu Tong'' (风俗通), is a book written about 195 AD by Ying Shao, who lived during the later Eastern Han period. The manuscript is similar to an almanac, which describes various strange and exotic matters of interest to the literati of the period, such as cultural practices, mystical beliefs, and musical instruments. Chapters There were originally a total of 30 chapters, but only 10 remain. These chapters were recompiled by the Northern Song The Song dynasty ( ) was an imperial dynasty of China that ruled from 960 to 1279. The dynasty was founded by Emperor Taizu of Song, who usurped the throne of the Later Zhou dynasty and went on to conquer the rest of the Ten Kingdoms, endin ... scientist Su Song (蘇頌) from the works of Yu Zhongrong (庾仲容) and Ma Zong (馬總). Some fragments of the lost chapters exist as quotations in other Chinese texts.Volumes 36 to 41 of ''Quan Houhan Wen'' (全后汉文) collected these fragme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ying Shao
Ying Shao (144–204), courtesy name Zhongyuan, was a Chinese politician, writer and historian who lived during the Eastern Han dynasty. He was an author of the '' Fengsu Tongyi'', an encyclopedic work about the folk customs and legends that existed in the Eastern Han dynasty. Ying Shao occupied official posts in the Han government, and in his official position he was an active participant in imperial politics. He was a long-time close associate of Cao Cao; he was extensively covered in the historical text ''Book of the Later Han''. Life Ying Shao was from Nandun County (), Runan Commandery (), which is located west of present-day Xiangcheng, Henan. He was nominated as a ''xiaolian'' during the reign of Emperor Ling of Han, and later served as a minor official under He Miao, Empress He's half-brother From 189 to 194, Ying Shao served as the Administrator of Taishan Commandery in Xu Province. In December 191, he repelled an attack on his commandery by the remnants of the Yell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
