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Egg Strips
Egg garnish, called ''Dansi'' () in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles. The white and yellow egg sheets before being cut are called ''jidan'' (). Gallery Galbi-tang.jpg, ''Galbi-tang'' topped with diamond-shaped egg garnishes Tteokguk.jpg, ''Tteokguk'' topped with egg garnish strips Oi-seon.jpg, '' Oi-seon'' with egg garnish strips Janchi-guksu.jpg, ''Janchi-guksu'' topped with egg garnish strips Naengmyeon (cold noodles).jpg, ''Naengmyeon'' topped with egg garnish strips Gulbi-gui 2.png, ''Gulbi- gui'' topped with egg garnish strips See also * ''Fios de ovos ''Fios de ovos'' () is a traditional Portuguese sweet food made out of egg yolks, drawn into thin strands and boiled in sugar syrup. It is used as a garnish on cakes and puddings, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China And Other E/SE Asian Countries
China, officially the People's Republic of China (PRC), is a country in East Asia. With a population exceeding 1.4 billion, it is the second-most populous country after India, representing 17.4% of the world population. China spans the equivalent of five time zones and borders fourteen countries by land across an area of nearly , making it the third-largest country by land area. The country is divided into 33 province-level divisions: 22 provinces, 5 autonomous regions, 4 municipalities, and 2 semi-autonomous special administrative regions. Beijing is the country's capital, while Shanghai is its most populous city by urban area and largest financial center. Considered one of six cradles of civilization, China saw the first human inhabitants in the region arriving during the Paleolithic. By the late 2nd millennium BCE, the earliest dynastic states had emerged in the Yellow River basin. The 8th–3rd centuries BCE saw a breakdown in the authority of the Zh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean–English Learners' Dictionary
Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of Korean words and expressions in Korean, English, Arabic Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ..., French, Indonesian, Japanese, Mongolian, Russian, Spanish, Thai, and Vietnamese. Multilingual support * Korean: Basic Korean dictionary * Korean–English: Korean–English Learners' Dictionary * Korean–Arabic: * Korean–French: * Korean–Indonesian: * Korean–Japanese: * Korean–Mongolian: * Korean–Russian: * Korean–Spanish: * Korean–Thai: * Korean–Vietnamese: See also * Standard Korean Language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fios De Ovos
''Fios de ovos'' () is a traditional Portuguese sweet food made out of egg yolks, drawn into thin strands and boiled in sugar syrup. It is used as a garnish on cakes and puddings, as a filling for cakes, or eaten on its own. Through Portuguese trade and colonization, the dish has spread to many countries in Asia. In Japan, it is known as ''keiran sōmen'' (鶏卵素麺, ), in Cambodia as ''vawee'' (), in Malaysia as ''jala mas'' (), in Thailand as ''foi thong'' (; ),''Bangkok Post Educational Services'',Three tempting Thai delicacies. Accessed on October 29, 2011. and in the Malabar region of Kerala, India as ''muttamala'' (മുട്ടമാല; or 'egg necklace'). This dish is called ''letria'' in Goa. ''Fios de ovos'' is also popular in Brazil, as well as Spain, where it is known as ''huevo hilado''. In Seville, it is shaped into peaked cones called '. History Like other egg-based Portuguese sweets, ''fios de ovos'' is believed to have been created by Portuguese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
''Gui'' () refers to grilling, grilled dishes in Korean cuisine. ''Gui'' most commonly has meat or fish as the primary ingredient, but may, in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (wikt:굽다, 굽다), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, rice, thinly sliced garlic, ''ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', originally named ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulbi
''Larimichthys polyactis'', called the redlip croaker, small yellow croaker, little yellow croaker or yellow corvina, is a species of croaker native to the western Pacific, generally in temperate waters such as the East China Sea and the Yellow Sea. Evolution Phylogenomic studies indicate this species emerged from the same common ancestor of '' L. crocea'' around 25.4 million years ago. Diet They are benthopelagic feeders that usually eat shrimp, zooplankton, or sometimes small fishes. Habitat They remain in shallow waters above 120 m, but avoid brackish conditions. They are typically found where the sea floor is sand or mud. Morphology Males can reach 42 cm while the common length is about 30 cm. Their body shape is almost rectangular. They have red lips, grey gold body, gold belly and light yellow fins. The inside of its mouth is white and the gill slit is black. In its head are two hard, pale, white bones that keep balance when they swim, which is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naengmyeon
''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, ''memil'') but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea. In modern times, the ''mul naengmyeon'' () variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter. History According to the 19th-century historical text '' Dongguksesigi'' (), ''naengmyeon'' has been made since the Joseon period. Originally a delicacy in northern Korea, especially in the cities of Pyongyang () and Hamhung (), ''naengmyeon'' became widely popular throughout Korea in both North and South Korea after the Korean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janchi-guksu
''Janchi-guksu'' () or banquet noodles is a Korean noodle dish consisting of wheat flour somyeon noodles in a light broth made from anchovy and sometimes also '' dasima'' (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, '' ganjang'' and small amounts of chili pepper powder and scallions. Thinly sliced '' jidan'' (, fried egg), '' gim'' (laver) and zucchini are added on top of the dish as garnishes, though various other vegetables or kimchi can also be used. The word ''janchi'' means "feast" in Korean, in reference to the festive occasions on which the dish is prepared, such as for a wedding or sixtieth birthday celebration. History The name derives from the Korean word ''janchi'' (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or '' hwangap'' (60th birthday celebration) throughout Korea. The word ''guksu'' means "n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteokguk
Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). Eating ''tteokguk'' on New Year's Day is traditionally believed to grant good luck for the year and confer one ''East Asian age reckoning#Korea, sal'' (a year of age). It is usually garnished with thin julienned cooked Egg (food), eggs, marinated meat, ''gim (Korean food), gim'' (),''Tteokguk'' at Doosan Encyclopedia and sesame oil (). History The origin of eating ''tteokguk'' on New Year's Day is unknown. However, ''tteokguk'' is mentioned in the 19th-century book of customs ''Dongguksesigi'' () as being made with beef or pheasant used as the main ingredient for the broth, and pepper added as seasoning.[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi-tang
''Galbi-tang'' * () or short rib soup is a variety of '' guk'', or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or ''" galbi"'', also refers to grilled short ribs in Korean barbecue while the suffix ''tang'' is another name for ''guk''. Hence, the Korean name literally means "short ribs soup" and is also called ''garitang'', or ''galitang''. The clear and hearty soup is made by slowly simmering ''galbi'' in water for a long time and is eaten as a meal. It is similar to '' seolleongtang'', a soup made from the bones of ox legs. Historical records on ''galbitang'' are found in records on table setting for Korean royal court banquets held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the Goryeo period (918 – 1392). ''Galbitang'' has been a representative dish served at wedding receptions. Preparation About five hours are needed to cook the whole dish. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Houghton Mifflin Harcourt
Houghton Mifflin Harcourt Company ( ; HMH) is an American publisher of textbooks, instructional technology materials, assessments, and reference works. The company is based in the Financial District, Boston, Boston Financial District. It was formerly known as the Houghton Mifflin Company, but it changed its name following the 2007 acquisition of Harcourt (publisher), Harcourt Publishing. Prior to March 2010, it was a subsidiary of EMPG, Education Media and Publishing Group Limited, an Irish-owned holding company registered in the Cayman Islands and formerly known as Riverdeep. In 2022, it was acquired by Veritas Capital, a New York-based private-equity firm. Company history In 1832, William Ticknor and John Allen purchased a bookselling business in Boston and began to involve themselves in publishing; James T. Fields joined as a partner in 1843. Fields and Ticknor gradually gathered an impressive list of writers, including Ralph Waldo Emerson, Nathaniel Hawthorne, and Henry Dav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
