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Siu Yuk
Siu yuk () is a variety of '' siu mei'', or roasted meat dishes, in Cantonese cuisine. Description ''Siu yuk'' is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain with its skin, but it is sometimes served with soy sauce or hoisin sauce. Terminology When individual pieces are served, it is known as "roasted meat" (). When the entire pig is served, the dish is known as "roasted pig" (). In most cases it is referred to by the former term since it is always consumed in small quantities. Regional Southern China The southern Chinese style of cooking is nearly identical between the south parts of mainland China and Hong Kong. Sometimes, the entire pig is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, in the entertainment industry in Hong K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siu Mei
''Siu mei'' () is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong, Macau, Singapore, Malaysia and overseas Chinatowns, especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk (roast pork or pork belly) second, and roast goose third. Some dishes, such as white cut chicken and soy sauce chicken, are not roasted at all but are considered siu mei nonetheless. Siu mei is also known colloquially as siu laap (), as the latter term encompasses ''siu mei'' and '' laap mei'', a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as ''siu laap'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glacé Cherries
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process can take from several days to several months. This process of preservation, which has been used since the 14th century, allows the fruit to remain edible for up to a year. Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root. The principal candied peels are orange and citron; these, together with candied lemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made from vegetables such as pumpkin, turnip, Angelica archangelica stems, and carrot. Though recipes vary, the general principle is to boil, then steep fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining water. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles 001(2001). ''World Food Hong Kong''. Hong Kong: Lonely Planet Publishing. . Background Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicharrón
(, plural ; ; ; ) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef. Name , as a dish with sauces, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, languages in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken, or other meats. In some places they are made from pork ribs with skin attached and other meatier cuts, ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suckling Pig
A suckling pig is a Piglet (animal), piglet fed on its pig milk, mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is Animal slaughter, slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often Roasting, roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name ''lechón'' (Spanish) or ''leitão'' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. History Many ancient recipes for suckling pig survive from Ancient Roman cuisine, Roman and Chinese cuisine. Since the pig is one of the first List of domesticated animals, animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siu Mei
''Siu mei'' () is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong, Macau, Singapore, Malaysia and overseas Chinatowns, especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk (roast pork or pork belly) second, and roast goose third. Some dishes, such as white cut chicken and soy sauce chicken, are not roasted at all but are considered siu mei nonetheless. Siu mei is also known colloquially as siu laap (), as the latter term encompasses ''siu mei'' and '' laap mei'', a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as ''siu laap'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig Roast
The pig (''Sus domesticus''), also called swine (: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus '' Sus''. Some authorities consider it a subspecies of ''Sus scrofa'' (the wild boar or Eurasian boar); other authorities consider it a distinct species. Pigs were domesticated in the Neolithic, both in China and in the Near East (around the Tigris Basin). When domesticated pigs arrived in Europe, they extensively interbred with wild boar but retained their domesticated features. Pigs are farmed primarily for meat, called pork. The animal's skin or hide is used for leather. China is the world's largest pork producer, followed by the European Union and then the United States. Around 1.5 billion pigs are raised each year, producing some 120 million tonnes of meat, often cured as bacon. Some are kept as pets. Pigs have featured in human culture since Neolithic times, ap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lechon
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name ''lechón'' (Spanish) or ''leitão'' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. History Many ancient recipes for suckling pig survive from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an example o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' cha siu bao'' or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fattier ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cultural variations Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinatown
Chinatown ( zh, t=唐人街) is the catch-all name for an ethnic enclave of Chinese people located outside Greater China, most often in an urban setting. Areas known as "Chinatown" exist throughout the world, including Europe, Asia, Africa, Oceania, and the Americas. The development of most Chinatowns typically resulted from human migration to an area without any or with few Chinese residents. Binondo in Manila, established in 1594, is recognized as the world's oldest Chinatown. Notable early examples outside Asia include San Francisco's Chinatown in the United States and Melbourne's Chinatown in Australia, which were founded in the early 1850s during the California and Victoria gold rushes, respectively. A more modern example, in Montville, Connecticut, was caused by the displacement of Chinese workers in New York's Manhattan Chinatown following the September 11th attacks in 2001. Definition Oxford Dictionaries defines "Chinatown" as "...a district of any non-Asian town, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pineapple
The pineapple (''Ananas comosus'') is a Tropical vegetation, tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple plant to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant normally propagates from the Offset (botany), offset produced at the top of the fruit or from a side shoot, and typically matures within a year. Description The pineapple is a herbaceous perennial, which grows to tall on average, although sometimes it can be taller. The plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( zh, t=廣東菜 or zh, labels=no, t=粵菜), is the cuisine of Cantonese people, associated with the Guangdong, Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's Guangxi cuisine, cuisine is also considered separate despite eastern Guangxi being considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
