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Shuizhu
Shuizhu (, ) is a Chinese dish which originated from the cuisine of Sichuan province; its name literally means "water boiled (meat)". The dish consists of meat, chili pepper, and much vegetable oil. The meat is prepared with water, starch, and a slight amount of salt. Boiled vegetables are placed at the bottom of the serving bowl or dish. The prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness. Then it is drained and put in the serving dish with vegetables. Minced dried chili, sichuan pepper, minced garlic, and other seasoning are spread over the meat. Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable. This dish maintains tenderness of the meat by poaching it instead of stir frying Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amoun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Cuisine
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing. It is renowned for fiery and bold tastes, particularly the pungency and spiciness resulting from liberal use of garlic and chilis, as well as the unique flavors of Sichuan (Szechuan) pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. Four substyles of Sichuan cuisine include Chongqing, Chengdu, Zigong (known for a genre of dishes called yanbangcai), and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, a city of gastronomy in 2011. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Language
Chinese ( or ) is a group of languages spoken natively by the ethnic Han Chinese majority and List of ethnic groups in China, many minority ethnic groups in China, as well as by various communities of the Chinese diaspora. Approximately 1.39 billion people, or 17% of the global population, speak a variety of Chinese as their first language. Chinese languages form the Sinitic languages, Sinitic branch of the Sino-Tibetan language family. The spoken varieties of Chinese are usually considered by native speakers to be dialects of a single language. However, their lack of mutual intelligibility means they are sometimes considered to be separate languages in a Language family, family. Investigation of the historical relationships among the varieties of Chinese is ongoing. Currently, most classifications posit 7 to 13 main regional groups based on phonetic developments from Middle Chinese, of which the most spoken by far is Mandarin Chinese, Mandarin with 66%, or around 800&nb ... [...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] |
Sichuan Province
Sichuan is a Provinces of China, province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Chengdu, and its population stands at 83 million. Sichuan neighbors Qinghai and Gansu to the north, Shaanxi and Chongqing to the east, Guizhou and Yunnan to the south, and Tibet Autonomous Region, Tibet to the west. During antiquity, Sichuan was home to the kingdoms of Ba (state), Ba and Shu (kingdom), Shu until their incorporation by the Qin (state), Qin. During the Three Kingdoms era (220–280), Liu Bei's state of Shu Han, Shu was based in Sichuan. The area was devastated in the 17th century by Zhang Xianzhong's rebellion and the area's subsequent Qing dynasty, Manchu conquest, but recovered to become one of China's most productive areas by the 19th century. During World War II, Chongqing served as the temporary capital o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. History In antiquity Olive oil has been a part of human culture for millennia.Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", ''Haaretz''. Retrieved December 17, 2014. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel. Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source. In ancient Egypt, plant oils including cedar oil, cypress oil, and ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock (food), stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as egg (food), eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish. This preparation involves smearing the inside of the pan with whole bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling Point
The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 100°C (or with scientific precision: ) under standard pressure at sea level, but at at altitude. For a given pressure, different liquids will boiling, boil at different temperatures. The normal boiling point (also called the atmospheric boiling point or the atmospheric pressure boiling point) of a liquid is the special case in which the vapor pressure of the liquid equals the defined atmospheric pressure at sea level, one Atmosphere (unit), atmosphere. At that temperature, the vapor pressure of the liquid becomes sufficient to overcome atmospheric pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...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] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
