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Stir-fry
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
How To Cook And Eat In Chinese
''How to Cook and Eat in Chinese'' is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. It has been called "the first truly insightful English-language Chinese cookbook", Yang Chao introduced new dishes and recipes that she collected in China but adapted them for preparation in an American kitchen. Sections also describe meal systems, cooking techniques, and materials. The book emerged in collaboration with her husband, Yuen Ren Chao, and daughter, Rulan Chao Pian, and coined the commonly used English terms for Chinese cooking techniques such as " stir fry" and " pot stickers". Pearl S. Buck, at that time the most widely read American author on the subject of China, wrote in her Preface to the book that she wanted to nominate Yang Chao for the Nobel Peace Prize: "what better road to universal peace is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buwei Yang Chao
Buwei Yang Chao (née Yang Buwei; ; 1889–1981) was a Chinese-American physician and writer. She was one of the first women to practice Western medicine in China. She was married to linguist Yuen Ren Chao. Life and early education Yang was born in Nanjing into the Yang family, but was raised by her aunt and uncle. At a very young age, she was sent to a school in Nanjing. The entry exam of the school required her to write about the benefits of educating girls. She responded: "Women are the mothers of all citizens". Later she went to an all-girls Roman Catholic school in Shanghai, and later went to Japan to attend the Tokyo Women's Medical College. Medical career Yang moved to Tokyo for studies in medicine. She later claimed that she only became interested in cooking after finding Japanese food to be inedible. She was also annoyed by what she perceived as the arrogance of the Japanese, stating that they made her studies difficult in Tokyo. In 1919, she returned home at the requ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Processing
Tea processing is the method in which the leaves from the tea plant ''Camellia sinensis'' are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. When producing black, pu'erh and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavour and aroma compounds. History The history of tea processing corresponds intimately with the role that tea played in Chinese society and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Fry à La Gabi-showcasingbabycorn
Stir, STIR, stirred, or stirrer may refer to: Art and entertainment * Stir (band), a music group from 1994-2005 * ''Stir'' (1980 film), a 1980 Australian film directed by Stephen Wallace * ''Stir'' (1997 film), a 1997 American film starring Tony Todd * ''Stir'' (TV series) * "Stirred", a ''West Wing'' episode Business * STIR future (short-term interest rate), in stocks Technology * Short tau inversion recovery (STIR), a magnetic resonance imaging (MRI) sequence * SHAKEN/STIR, Secure Telephone Identity Revisited (STIR) standards * Stirrer, an agitator (device) * Stirring rod * STIR (radar), a type of fire control radar See also * * * Stire The Styre or Stire, also known as the Forest Styre, was an old English variety of cider apple which was formerly common in the Forest of Dean. It is currently thought to be extinct, but may still survive in old orchards or gardens. History The ..., a cider apple variety * Stires, a surname * Shaken, not stirred (other) * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crispiness
Crispiness or crispness is one of the most common food texture attributes. Crispiness refers to a hard food that emits a sound upon fracturing. Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds; however, this type of level of heating in cooking generally has a soft tender inside left after heating. Cooking techniques for crispiness There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such as seen in french fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness.{{cite book, author=Editors, America's Test Kitchen , title=The Science of Good Cooking, publisher=America's Test Kitchen, 2012 , page=152f , isbn=978-1-933615-98-1, year=2012 Baking and roasting impart cris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner
Dinner usually refers to what is in many Western cultures the biggest and most formal meal of the day. Historically, the largest meal used to be eaten around noon, midday, and called dinner. Especially among the elite, it gradually migrated to later in the day over the 16th to 19th centuries. The word has different meanings depending on culture, and may mean a meal of any size eaten at any time of day. In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, the main meal is more likely to be eaten in the evening, after the temperature has fallen. Etymology The word is from the Old French () , meaning "dine", from the stem of Gallo-Romance ''desjunare'' ("to break one's fast"), from Latin (which indicates the opposite of an action) + Late Latin ''ieiunare'' ("to fast"), from Latin ("fasting, hungry"). The Romanian language, Romanian word and the French retain this etymology and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese American
Chinese Americans are Americans of Chinese ancestry. Chinese Americans constitute a subgroup of East Asian Americans which also constitute a subgroup of Asian Americans. Many Chinese Americans have ancestors from mainland China, Hong Kong, Macau, Malaysia, Singapore, Taiwan, as well as other regions that are inhabited by large populations of the Chinese diaspora, especially Southeast Asia and some other countries such as Australia, Canada, France, South Africa, New Zealand, and the United Kingdom. Chinese Americans include Chinese from the China circle and around the world who became naturalized U.S. citizens as well as their natural-born descendants in the United States. The Chinese American community is the largest overseas Chinese community outside Asia. It is also the third-largest community in the Chinese diaspora, behind the Chinese communities in Thailand and Malaysia. The 2022 American Community Survey of the U.S. Census estimated the population of Chinese Ame ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suiyuan Shidan
''Recipes from the Garden of Contentment'' () is a work on cooking and gastronomy written by the Qing-dynasty painter and poet Yuan Mei. It is known in English under various titles, including ''Food Lists of the Garden of Contentment'', ''Menus from the Garden of Contentment'', ''Recipes from Sui Garden'' and ''The Way of Eating''. It was originally published in 1792 (the 57th year of Qianlong Emperor), and contains instructions and critiques on Chinese cuisine as well as a large number of recipes of dishes from the period. It was updated by Xia Chuanzheng in the late 19th century, and not translated into English in complete form until 2018. Content The work reflects Yuan's "orthodox" literati stance on Chinese cuisine, which derided the opulent displays and dishes in banquets of his time. Yuan also resented what he regarded as the corruption of Chinese food by Manchu cooks. The work contains a preface, two chapters on gastronomy, and 12 chapters on recipes using various ingredien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jin Ping Mei
''Jin Ping Mei'' ()—translated into English as ''The Plum in the Golden Vase'' or ''The Golden Lotus''—is a Chinese novel of manners composed in vernacular Chinese during the latter half of the 16th century during the late Ming dynasty (1368–1644). Consisting of 100 chapters, it was published under the pseudonym Lanling Xiaoxiao Sheng (), "The Scoffing Scholar of Lanling," but the only clue to the actual identity is that the author hailed from Lanling County in present-day Shandong.Lu (1923) p.408 The novel circulated in manuscript as early as 1596, and may have undergone revision up to its first printed edition in 1610. The most widely read recension, edited and published with commentaries by Zhang Zhupo in 1695, deleted or rewrote passages to help understand the author's intentions. The explicit depiction of sexuality garnered the novel a notoriety akin to ''Lady Chatterley's Lover'' and ''Lolita'' in the West, but critics such as the translator David Tod Roy see a firm m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qing Dynasty
The Qing dynasty ( ), officially the Great Qing, was a Manchu-led Dynasties of China, imperial dynasty of China and an early modern empire in East Asia. The last imperial dynasty in Chinese history, the Qing dynasty was preceded by the Ming dynasty and succeeded by the Republic of China (1912–1949), Republic of China. At its height of power, the empire stretched from the Sea of Japan in the east to the Pamir Mountains in the west, and from the Mongolian Plateau in the north to the South China Sea in the south. Originally emerging from the Later Jin (1616–1636), Later Jin dynasty founded in 1616 and proclaimed in Shenyang in 1636, the dynasty seized control of the Ming capital Beijing and North China in 1644, traditionally considered the start of the dynasty's rule. The dynasty lasted until the Xinhai Revolution of October 1911 led to the abdication of the last emperor in February 1912. The multi-ethnic Qing dynasty Legacy of the Qing dynasty, assembled the territoria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
