HOME





Northeastern Chinese Cuisine
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated in Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation. '' Suan cai'', or pickled Chinese cabbage, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas. Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes. Northeast Chinese include a large component of wheat and maize in their daily diet in the form of noodles, steamed bun and cornbread. Popular dishes ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

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]  


picture info

Wotou
Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. Etymology "Wotou" literally translates to "nest thing", since the wotou resembles a bird's nest with its hollow cone shape. History Wōtóu is in the shape of a hollow cone. It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After her return to Beijing, she ordered the Imperial cooks to make it again for her, and the chef used more refined ingredients to create the golden colored wotou bun, which became one of the Imperial dishes. The full name of the bun was 宮廷小窩頭 (gōngtíng xiǎo wōtóu - the "Royal Wotou"). It has been transformed into a popular food from its previous ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


Liaoning Cuisine
Liaoning cuisine is derived from the native cooking styles of the Liaoning Province in China. It is the most famous Northeastern Chinese cuisine. Characteristic features The main characteristics of Liaoning cuisine is that it is colorful, tastes are strong, food is soft, and one dish has many flavors/tastes, however, the sweet taste and the salty taste are very distinct. Some dishes include pickled Chinese cabbage stir-fried with vermicelli, chicken and mushroom stew, lamb kebabs, " malatang" (literally, spicy and hot) soup, stewed chicken with mushrooms, stewed catfish with eggplant, stewed pork with beans, and sliced potatoes with chili. Since the province shares a border with North Korea, there are dishes similar to Korean cuisine, as well as a large Korean population. The food of Dalian is famed for consuming jellyfish and sea cucumbers by being a coastal city. Notable dishes See also * Northeastern Chinese cuisine * Chinese cuisine Chinese cuisine comprises cuisine ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

Jilin
) , image_skyline = Changbaishan Tianchi from western rim.jpg , image_alt = , image_caption = View of Heaven Lake , image_map = Jilin in China (+all claims hatched).svg , mapsize = 275px , map_alt = Map showing the location of Jilin Province , map_caption = Map showing the location of Jilin Province , coordinates = , subdivision_type = Country , subdivision_name = China , named_for = from ''girin ula'', a Manchu language, Manchu phrase meaning "along the river" , seat_type = Capital , seat = , seat1_type = , seat1 = , parts_type = Divisions , parts_style = para , p1 = 9 Prefectures of China, prefectures , p2 = 60 Counties of China, counties , p3 = 1006 Townships of China, townships , government_type = Provinces of China, Province , governing_body = Jilin Provinci ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

Anadromous
Fish migration is mass relocation by fish from one area or body of water to another. Many types of fish migrate on a regular basis, on time scales ranging from daily to annually or longer, and over distances ranging from a few metres to thousands of kilometres. Such migrations are usually done for better feeding or to reproduce, but in other cases the reasons are unclear. Fish migrations involve movements of schools of fish on a scale and duration larger than those arising during normal daily activities. Some particular types of migration are ''anadromous'', in which adult fish live in the sea and migrate into fresh water to spawn; and ''catadromous'', in which adult fish live in fresh water and migrate into salt water to spawn. Marine forage fish often make large migrations between their spawning, feeding and nursery grounds. Their movements are associated with ocean currents and with the availability of food in different areas at different times of the year. The migratory ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

Heilongjiang
Heilongjiang is a province in northeast China. It is the northernmost and easternmost province of the country and contains China's northernmost point (in Mohe City along the Amur) and easternmost point (at the confluence of the Amur and Ussuri rivers). The province is bordered by Jilin to the south and Inner Mongolia to the west. It also shares a border with Russia ( Amur Oblast, Jewish Autonomous Oblast, Khabarovsk Krai, Primorsky Krai and Zabaykalsky Krai) to the north and east. The capital and the largest city of the province is Harbin. Among Chinese provincial-level administrative divisions, Heilongjiang is the sixth-largest by total area, the 20th-most populous, and the second-poorest by GDP per capita after only Gansu province. The province takes its name from the Amur river which marks the border between the People's Republic of China and Russia. Heilongjiang has significant agricultural production, and raw materials, such as timber, oil, and coal. Etymology ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

Sachima
Sachima ( zh, t=, p=Shāqímǎ) is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China. It can also be found in Taiwan as well as overseas Chinese diasporas, most notably Malaysia and Singapore. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that of American Rice Krispies Treats. Regional variations Manchu Originally, in Manchu cuisine ''sachima'' is a sweet snack. It mainly consists of flour, butter, and rock sugar. It is now popular in mainland China among children and adults. Cantonese The Cantonese pastry version of ''sachima'' is slightly sweet. It is also made of essentially the same ingredients as the other varieties of ''sachima''. It is often sprinkled with sesame seeds, raisins or dried coconut. The Cantonese variety of ''sachima'' ranges ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


Sticky Rice
Sticky may refer to: Adhesion *Adhesion, the tendency of dissimilar particles or surfaces to cling to one another *Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear *Sticky note, a generic term for a Post-it Note or competitor People *Sticky (musician), alias of UK garage producer Richard Forbes *Sticky Fingaz or Sticky (born 1973), nickname of the US rapper and actor Kirk Jones Computing *Sticky bit, a user ownership access-right flag that can be assigned to files and directories on Unix systems *''Sticky session'', see Load balancing (computing)#Persistence *Internet forum#Stickying, Sticky thread, an internet forum thread deemed important Music Songs *Sticky (The Maine song), "Sticky" (The Maine song), 2021 *Sticky (Drake song), "Sticky" (Drake song), 2022 *Sticky (Kiss of Life song), "Sticky" (Kiss of Life song), 2024 *Sticky (Tyler, the Creator song), "Sticky" (Tyler, the Creator song), 2024 *"Sticky", by the Wedding Present from the 199 ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

Tea Egg
Tea egg is a Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve food for a long time but are now found in all provinces. Preparation Traditional method Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fenn ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  


picture info

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]  


picture info

Cumin
Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. Etymology and pronunciation The term comes via Middle English ''comyn'', from Old English ''cymen'' (which is cognate with Old High German ''kumin'') and Old French cummin, both from the Latin term . This in turn comes from the Ancient Greek (), a Semitic languages, Semitic borrowing related to Hebrew language, Hebrew () and Arabic (). All of these ultimately derive from Akkadian language, Akkadian (). The English word is traditionally pronounced (), like "coming" with an ⟨n⟩ instead of ⟨ng⟩ (/ŋ/)."Cumin." '' A Way with Words'' (Radio broadcast/podcast). 25 October 2014. Re ...
[...More Info...]      
[...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]