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Har Gow
Har gow ( zh, c=蝦餃, p=xiājiǎo, j=haa1 gaau2, l=shrimp jiao), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p41. It is made of shrimp meat, and steamed in a flour wrapper. After cooking, the wrapper becomes somewhat translucent, and therefore ''ha gow'' is sometimes called crystal shrimp dumplings (水晶蝦餃). Name The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with '' shumai''; when served in such a manner the two items are collectively referred to as ''ha gow''-''siu mai'' ( zh, t=蝦餃燒賣, p=xiājiǎo shāomài, cy=hā gáau sīu máai, first=cy, , j=haa1 gaau2 siu1 maai2). ''Ha gow'', '' shumai'', '' cha siu bao'', and egg tarts are considered the classic dishes of Cantonese dim sum cuisine and referred to as ''The Four Heavenly Kings' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Steamer
Bamboo steamers, called ''zhēnglóng'' () in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian countries. History From the Neolithic China, Neolithic period, ceramic steamers known as ''yan'' have been found at the Banpo site, dating to 5000 BC. In the lower Yangzi River, ''zeng'' pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice. The ''zhenglong'' in its current form originated in Southern China during the Han dynasty, possibly around Guangdong. During the reign of Emperor Gaozu of Han, Emperor Gaozu, general Han Xin is said to have used bamboo and wood to make cooking utensils, and steam to cook food, in order to avoid filling the barracks with smoke. Steaming was used to cook dried foods, which were easier to store and pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...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] |
Dumplings
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Words And Phrases
Cantonese is the traditional prestige variety of Yue Chinese, a Sinitic language belonging to the Sino-Tibetan language family. It originated in the city of Guangzhou (formerly known as Canton) and its surrounding Pearl River Delta. While the term ''Cantonese'' specifically refers to the prestige variety, in linguistics it has often been used to refer to the entire Yue subgroup of Chinese, including related but partially mutually intelligible varieties like Taishanese. Cantonese is viewed as a vital and inseparable part of the cultural identity for its native speakers across large swaths of southeastern China, Hong Kong and Macau, as well as in overseas communities. In mainland China, it is the ''lingua franca'' of the province of Guangdong (being the majority language of the Pearl River Delta) and neighbouring areas such as Guangxi. It is also the dominant and co-official language of Hong Kong and Macau. Furthermore, Cantonese is widely spoken among overseas Chinese in Southe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Francisco
San Francisco, officially the City and County of San Francisco, is a commercial, Financial District, San Francisco, financial, and Culture of San Francisco, cultural center of Northern California. With a population of 827,526 residents as of 2024, San Francisco is the List of California cities by population, fourth-most populous city in the U.S. state of California and the List of United States cities by population, 17th-most populous in the United States. San Francisco has a land area of at the upper end of the San Francisco Peninsula and is the County statistics of the United States, fifth-most densely populated U.S. county. Among U.S. cities proper with over 250,000 residents, San Francisco is ranked first by per capita income and sixth by aggregate income as of 2023. San Francisco anchors the Metropolitan statistical area#United States, 13th-most populous metropolitan statistical area in the U.S., with almost 4.6 million residents in 2023. The larger San Francisco Bay Area ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and '' cha chaan tengs'' (Hong Kong–style cafes). History The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by the English custard tarts. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine, which had many outside influences. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. So egg tart varieties, inspired by those from England, featuring a lard-based puff pastry crust and a filling similar to steamed egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cha Siu Bao
''Cha siu bao'' () is a Cantonese '' baozi'' (bun) filled with barbecue-flavored ''cha siu'' pork.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005 ''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. They are served as a type of dim sum during '' yum cha'' and are sometimes sold in Chinese bakeries.'' Varieties There are two major kinds of ''cha siu bao'': the traditional steamed version is called () or simply (), while the baked variety is usually called (). Steamed ''cha siu bao'' has a white exterior, while the baked variety is browned glazed. Cantonese cuisine Although visually similar to other types of steamed '' baozi'', the dough of steamed ''cha siu bao'' is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of ''cha siu bao'' the texture of a slightly dense, but fine soft bread. Tangzhong, a water roux, is sometimes used to keep the bread soft over long periods of time and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shumai
''Shumai'' ( zh, s=烧卖, t=燒賣, p=shāomài, cy=sīu-máai, poj=sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of ''shumai'' are found in Japan and Southeast Asia, such as the Indonesian '' siomay''. In Australia, it developed into dim sim. Popular Chinese varieties Cantonese ''siumaai'' This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, ''siumaai'' is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp
A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchiata, although some Shrimp#Non-decapods, crustaceans outside of this order are also referred to as "shrimp". Any small crustacean may also be referred to as "shrimp", regardless of resemblance. More narrow definitions may be restricted to Caridea, to smaller species of either of the aforementioned groups, or only the Marine life, marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (Abdomen#Arthropoda, abdomens), long whiskers (Antenna (biology), antennae), and slender, Biramous, biramous legs. They swim forward by paddling the swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dim Sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called "'' yum cha''" ( brunch). "''Yum cha''" includes two related concepts. The first is " jat zung loeng gin" (), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The second is ''dim sum'', which translates literally to "touch the heart", the term used to designate the small food items that accompanied the tea. Teahouse owners gradually added various snacks called dim sum to their offerings. The practice of having tea with dim su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
