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XO Sauce
XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. It is commonly used in southern Chinese regions such as Guangdong. History Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafood, including dried scallops (''conpoy''), fish and shrimp, which are cooked with chilli peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon. Etymology The name ''XO sauce'' comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product. The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong
Hong Kong)., Legally Hong Kong, China in international treaties and organizations. is a special administrative region of China. With 7.5 million residents in a territory, Hong Kong is the fourth most densely populated region in the world. Hong Kong was established as a colony of the British Empire after the Qing dynasty ceded Hong Kong Island in 1841–1842 as a consequence of losing the First Opium War. The colony expanded to the Kowloon Peninsula in 1860 and was further extended when the United Kingdom obtained a 99-year lease of the New Territories in 1898. Hong Kong was occupied by Japan from 1941 to 1945 during World War II. The territory was handed over from the United Kingdom to China in 1997. Hong Kong maintains separate governing and economic systems from that of mainland China under the principle of one country, two systems. Originally a sparsely populated area of farming and fishing villages,. the territory is now one of the world's most signific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peninsula Hong Kong
The Peninsula Hong Kong is a colonial-style luxury hotel located in Tsim Sha Tsui, Kowloon, Hong Kong. It is the flagship property of The Peninsula Hotels group, part of the Hong Kong and Shanghai Hotels Group. The hotel opened in 1928 and was the first under The Peninsula brand. Expanded in 1994, the hotel combines colonial and modern elements, and is notable for its large fleet of Rolls-Royces painted a distinctive "Peninsula green". History Founded by members of the Kadoorie family, The Peninsula was built with the idea that it would be "the finest hotel east of Suez". Originally planned for a 1924 opening, the hotel opened on 11 December 1928 and was the successor of Hongkong Hotel. The Peninsula was located in Tsim Sha Tsui, Kowloon, Hong Kong at the junction of Nathan Road and Salisbury Road, directly opposite the quays where ocean liner passengers disembarked and near the terminus of the Kowloon-Canton railway. Following the opening of the hotel, The Peninsula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines, such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine, where it is used as an ingredient in cooked dishes, as well as as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish '' jjamppong''. A closely related condiment in Chinese cuisine is chili crisp, which contains edible chunks of food and chilis in oil. Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included, such as Sichuan pepper, garlic, or paprika. Commercial preparati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodles
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and Staple food, staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat, buckwheat, rice, millet, maize, oats, Acorn, acorns, kudzu, Ulmus pumila, Siberian elm, soybeans, mung beans, Yam (vegetable), yams, cassava, potatoes, sweet potatoes, and meats such as fish as food, fish and shrimp and prawn as food, shrimp. There are over 1,200 types of noodles commonly consumed in China today, with tens of thousands of noodle dish varieties prepared using these types of noodles. Chinese noodles have entered the cuisines of neighboring East Asian countries such as Korea, Japan, and Mongolia, as well as Southeast Asian countries such as Malaysia, Singapore, Indonesia, V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conpoy
Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc. Conpoy is produced by cooking raw scallops and then drying them. Terminology ''Conpoy'' is a loanword from the Cantonese pronunciation of 乾貝 (), which literally means "dried shell(fish)". Usage In Hong Kong, conpoy from two types of scallops are common. Conpoy made from '' Atrina pectinata'' or ' ( 江珧) from mainland China is small and milder in taste. '' Mizuhopecten yessoensis'' or ' ( 扇貝), a sea scallop imported from Japan (''hotategai'', 帆立貝 in Japanese), produces a conpoy that is stronger and ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Relish
A relish (a pickle-based condiment) is a cooking, cooked and pickling, pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes. Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. Herbs and seeds may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices. Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients, but generally a relish is not as smooth as a sauce-typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Misnomer
A misnomer is a name that is incorrectly or unsuitably applied. Misnomers often arise because something was named long before its correct nature was known, or because an earlier form of something has been replaced by a later form to which the name no longer suitably applies. A misnomer may also be a word that is used incorrectly or misleadingly. The word "misnomer" does not mean " misunderstanding" or " popular misconception", and a number of misnomers remain in common usage — which is to say that a word being a misnomer does not necessarily make ''usage'' of the word incorrect. Sources of misnomers * An older name being retained after the thing itself has changed (e.g., tin can, mince meat pie, steamroller, tin foil, clothes iron, digital darkroom). This is essentially a metaphorical extension with the name of the older item standing for anything filling the same role. * Transference of a well-known product brand name into a genericized trademark (e.g., Xerox f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquor
Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through ethanol fermentation, alcoholic fermentation. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea). The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (drug), alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more commonly used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
