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Turnip Cake
Turnip cake is a Chinese dim sum dish. The less common name radish cake is more accurate, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally called carrot cake in Singapore. Turnip cake is commonly served in Cantonese '' yum cha'', usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the ''dim sum'' cuisine of China as well as in overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish () is a homophone for "good fortune" () in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of breakfast. Names The dish is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern And Southern China
Northern China () and Southern China () are two approximate regions that display certain differences in terms of their geography, demographics, economy, and culture. Extent The Qinling–Daba Mountains serve as the transition zone between northern and southern China. They approximately coincide with the 0 degree Celsius isotherm in January, the isohyet, and the 2,000-hour sunshine duration contour. The Huai River basin serves a similar role, and the course of the Huaihe has been used to set different policies to the north and the south. History Historically, populations migrated from the north to the south, especially its coastal areas and along major rivers. After the fall of the Han dynasty, The Southern and Northern Dynasties (420–589) ruled their respective part of China before re-uniting under the Tang dynasty. During the Qing dynasty, regional differences and identification in China fostered the growth of regional stereotypes. Such stereotypes often appe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellophane
Cellophane is a thin, transparent sheet made of regenerated cellulose. Its low permeability to air, oils, greases, bacteria, and liquid water makes it useful for food packaging. Cellophane is highly permeable to water vapour, but may be coated with nitrocellulose lacquer to prevent this. Cellophane is also used in transparent pressure-sensitive tape, tubing, and many other similar applications. Cellophane is compostable and biodegradable, and can be obtained from biomaterials. The original production process uses carbon disulfide (CS2), which has been found to be highly toxic to workers. The newer lyocell process can be used to produce cellulose film without involving carbon disulfide. "Cellophane" is a generic term in some countries, while in other countries it is a registered trademark owned by DuPont. Production Cellulose is produced from wood, cotton, hemp, and other organic fibres, dissolved in alkali and carbon disulfide to make a solution of liquid viscose. The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aluminum Foil
Aluminium foil (or aluminum foil in American English; occasionally called tin foil) is aluminium prepared in thin metal leaves. The foil is pliable and can be readily bent or wrapped around objects. Thin foils are fragile and are sometimes laminated with other materials such as plastics or paper to make them stronger and more useful. Annual production of aluminium foil was approximately in Europe in 2014, and in the U.S. in 2003."Foil & Packaging" . The Aluminum Association (USA). Approximately 75% of aluminium foil is used for of |
Stir-fried
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-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jinhua Ham
Jinhua ham () is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Asian soup#Traditional soup bases, Chinese soups. The ham was awarded first prize in the Panama–Pacific International Exposition, 1915 Panama International Merchandise Exhibition. Production Jinhua ham is traditionally produced using the hind legs of a breed of pig native to China known as the "two ends black" (兩頭烏), which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature; it has excellent meat quality and thin skin. Ham production begins when air temperatures drop below . The process takes approximately 8 to 10 months to complete. Ham production is separated into six stages, starting in the winter and ending the following autumn: #Meat preparation: Well ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Sausage
Chinese sausage is a generic term referring to the many different types of sausages with ties to China, the Sinosphere or the Chinese diaspora. Varieties There is a choice of fatty or lean sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a sausage made with liver will be darker in color than one made without liver. Recently, there have even been countries producing chicken Chinese sausages. Traditionally they are classified into two main types. It is sometimes rolled and steamed in dim sum. * ''Lap cheong'' (Cantonese, or zh, p=làcháng, t=臘腸, s=腊肠, cy=laahp chéung, j=laap6 coeng2) (lit."preserved sausage") is a dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce. * ''Yun chang'' ( zh, t=膶腸, s=膶肠, p=rùn cháng, cy=yéun chéung, j=jeon2 coeng2) (lit."liver sausage") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiitake
The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus '' Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *'' Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *'' Lentinus edodes'' (Berk.) Singer (1941) *'' Collybia shiitake'' J.Schröt. (1886) *'' Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *'' Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinus tonkinensis'' Pat. (1890) *''Lentinus mellianus'' Lohwag (1918) The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. They are also featured in Cantonese cuisine, particularly in some dim sum dishes such as rice noodle rolls and '' zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. Dried shrimp are also used in Korean cuisine. In the dish ''mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, '' katsuobushi'', sardines, and anchovies), '' dashi'', tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce. In 1908, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the seed, kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammable, flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as Non-Newtonian fluid#Oobleck, oobleck while adding oil transforms corn starch into an electrorheological fluid, electrorheolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip Cake At Chua Lam's Dim Sum (20201120174336)
The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name ''turnip'' used in many regions may also be used to refer to rutabaga (or ''neep'' or ''swede''), which is a different but related vegetable. Etymology The origin of the word ''turnip'' is uncertain, though it is hypothesised that it could be a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. According to An Universal Etymological English Dictionary, ''turn'' refers to "round ''napus'' to distinguish it from the napi, which were generally long". Description The most common type of turnip is mostly white-skinned, apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has hit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
