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Shumai
''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, ''shūmai'') and various southeast Asian countries. Popular Chinese varieties Hohhot ''shaomai'' Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
烧麦
''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, ''shūmai'') and various southeast Asian countries. Popular Chinese varieties Hohhot ''shaomai'' Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked b ... [...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'', or "drink tea" meals. ''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 pieces of delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'' () and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. Teahouse owners gradually added various snacks called "dim sum" to their offerings. The practice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siomay
Siomay (also Somai), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from the Chinese Shumai. It is considered a light meal, similar to the Chinese Dim Sum. It is traditionally made from pork but is frequently substituted with ''tenggiri'' (spanish mackerel), as many Indonesians observe the ''halal'' dietary law. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay include steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is often cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Origin and varieties Siomay is ubiquitous in Indonesian cities, it is one of the most popular snack or light meal in Indonesia. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indonesian students. Just like ''bak ... [...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'', or "drink tea" meals. ''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 pieces of delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'' () and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. Teahouse owners gradually added various snacks called "dim sum" to their offerings. The practice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young shoots of bamboo are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *'' Acidosasa'' – native to South China and Vietnam :*'' Acidosasa edulis'' – endemic to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guangxi
Guangxi (; ; alternately romanized as Kwanghsi; ; za, Gvangjsih, italics=yes), officially the Guangxi Zhuang Autonomous Region (GZAR), is an autonomous region of the People's Republic of China, located in South China and bordering Vietnam ( Hà Giang, Cao Bằng, Lạng Sơn, and Quảng Ninh Provinces) and the Gulf of Tonkin. Formerly a province, Guangxi became an autonomous region in 1958. Its current capital is Nanning. Guangxi's location, in mountainous terrain in the far south of China, has placed it on the frontier of Chinese civilization throughout much of Chinese history. The current name "Guang" means "expanse" and has been associated with the region since the creation of Guang Prefecture in 226 AD. It was given provincial level status during the Yuan dynasty, but even into the 20th century, it was considered an open, wild territory. The abbreviation of the region is "" (Hanyu pinyin: ; Zhuang: ), which comes from the name of the city of Guilin, the provin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eleocharis Dulcis
''Eleocharis dulcis'', the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms. The water chestnut is not a nut, but an aquatic vegetable that grows in marshes, under water, in the mud. It has stem-like, tubular green leaves that grow to about . The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut. The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled, and often are pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They also may be ground into a flour form used for making water chestnut cake, which is common as part of ''dim sum'' cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and stre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
