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Puerto Rican Chinese Cuisine
Puerto Rican Chinese cuisine is a popular style of food exclusive to restaurants in Puerto Rico developed by its Chinese immigration to Puerto Rico, Chinese immigrants. The food is a variation of Cantonese cuisine with some elements of Puerto Rican cuisine. A typical dish consists of fried rice, a choice of meat, and French fries or tostones. The fried rice itself varies in every restaurant but can contain many ingredients such as ham, beef, shrimp, egg, lettuce, and onions. In 2020, there were an estimated 450 Chinese restaurants in Puerto Rico. Dishes Popular dishes in many Puerto Rican Chinese restaurants are: * Pollo al Ajillo, Pollo al ajillo — Chicken as food, Chicken and onion slices in garlic and Edible oil, oil. * Camarones al Ajillo, Camarones al ajillo — Shrimp in garlic and oil. * Char siu, Carne ahumada — Pieces of pork drenched in sweet red sauce. It is known in American Chinese cuisine as "boneless pork ribs". * Pepper steak — Slices of beef and Bell pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camarones Al Ajillo
Camarones is the plural Spanish form of ''camarón'', meaning "shrimp", and may refer to several places: * Camarones, Chubut, a town in Argentina * Camarones, Chile, a commune in Chile ** Caleta Camarones, a town in the commune * Camarones, Guaynabo, Puerto Rico Camarones is a Barrios of Puerto Rico, barrio in the municipality of Guaynabo, Puerto Rico. Its population in 2010 was 5,626. History The name meaning "shrimp" in English comes from the Camarones River. Camarones was in Spain's gazetteers until ..., ''barrio'' of Puerto Rico * Camarones metro station, a metro station in Mexico City {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Chicken
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used. The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the "Dictionarium Domesticum", by Nathan Bailey, where it is called "a marinade of chickens". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet And Sour Chicken
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in English cuisine, England since the Middle Ages.Clarissa Dickson WDickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from ''Shaowei Yanshi Dan'' (), a menu of the food served in Tang dynasty (618–907) "Shaowei banquet" festivals written in 708. It included many sweet and sour adjacent dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house. Some authors say that the original sweet and sour sauce () came from the Province (China), Chinese provinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy greens, leaves are eaten as a vegetable. Broccoli is classified in the Brassica_oleracea#Cultivar_groups, Italica cultivar group of the species ''Brassica oleracea''. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick plant stem, stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same ''Brassica'' species. It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken And Broccoli
Chicken and broccoli, or broccoli chicken, is an American Chinese dish. History Chicken and broccoli developed in Chinese restaurants of the United States where it became widely popular, and is not based on authentic Chinese cuisine. Preparation The dish is prepared by stir frying blanched broccoli florets and seared pieces of chicken breast. The chicken is often velveted to tenderize it. The stir fry typically includes a "brown sauce" made with oyster sauce, soy sauce, ginger, garlic and Shaoxing wine. Some recipes substitute Shaoxing wine with sherry. Taste Chicken and broccoli is a popular dish known for its combination of tender, savory chicken and crisp, earthy broccoli. Chicken, typically mild and versatile, offers a tender and juicy texture when properly cooked, while broccoli contributes a slight bitterness and earthiness, complemented by a tender crunch. The flavors of both ingredients harmonize well together, with the chicken balancing out the broccoli's natural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepper Chicken
Pepper(s) may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plants ** Black pepper ** Long pepper ** Kampot pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili pepper * Schinus, pepper trees * Sichuan pepper, a strong spice *"Alder pepper", the flower of ''Alnus alnobetula'' Music * Pepper (band), a rock-reggae band originally from Hawaii * The Peppers, a French male instrumental group * "Pepper" (song), a 1996 song by Butthole Surfers * "Pepper", an instrumental song by Linkin Park from ''LP Underground 11'' * "Pepper", a song by Death Cab for Cutie from the 2022 album ''Asphalt Meadows'' * "Peppers", a song by Lana Del Rey from the 2023 album '' Did You Know That There's a Tunnel Under Ocean Blvd'' People and fictional characters * Pepper (name), a list of people and fictional characters with the given name, nickname or surname * Peppers (surname), a list of peo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bell Pepper
The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, the Caribbean and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Preferred growing conditions for bell peppers include warm, moist soil in a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepper Steak
Pepper steak () is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe. Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青 椒 炒 肉 絲). ISRC： CN-A47-99-302-00/V.G4 (A somewhat similar dish, 农 家 小 炒 肉 or ''nóngjiā xiǎo chǎoròu'', also exists in Hunan cuisine.) In the original Fujian dish, the meat used was pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ... and the seasonings were relatively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Chinese Cuisine
American Chinese cuisine, also known as Sino–American cuisine, is a style of Chinese cuisine developed by Chinese Americans. The dishes served in North American Chinese restaurants are modified to suit customers' tastes and are often quite different from styles common in China. By the late 20th century, it was recognized as one of the many Chinese regional cuisine, regional styles of Chinese cuisine. History American Chinese cuisine can be traced back to the California Gold Rush (1848–1855) when Chinese came in search for work as gold miners and railroad workers. As more Chinese arrived, the state introduced laws that prohibited immigrants from owning land. Chinese therefore gathered in cities and started small businesses, including restaurants and laundry services. These smaller restaurants adapted Chinese food to suit the tastes of American customers, such as miners and railroad workers, serving a variety of dishes, ranging from pork chop sandwiches and apple pie to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Red Sauce
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites betw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
