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Knife-cut Noodles
Knife-cut noodles (), also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in Chinese cuisine often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style from Datong became the most famous. Preparation The noodles are made by mixing water and flour, and other ingredients to create dough. Cooking oil is added to increase elasticity and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into the boiling water. Learning the technique to do this can take years, but a skilled chef can slice up to 200 strands per minute. This makes the noodles very fresh. The noodles are usually served inside a broth Broth, also known as bouillon (), is ... [...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] |
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] |
Shanxi Cuisine
Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi, Shanxi Province in China. It is famous for noodles, fried Bing (Chinese flatbread), flatbread (''da bing'') and sour tastes. The cuisine is also famed for using its locally produced vinegar, just like in Huaiyang cuisine, but the flavour is totally different. Generally speaking, Shanxi cuisine is not well known to people outside the region. This is partially because Shanxi is less populated than other provinces in China. Being a very traditional region where the lifestyle of locals has not been disturbed, many outsiders find Shanxi cuisine too authentic and traditional. While pork and chicken are common in Shanxi, one of the most popular meat sources is lamb. Goat, and sheep offal is also often used. For example, lamb soup is usually cooked with livers, stomach and other offal. As a traditional area with strong cultural connections to Northwest Asian nomadic nations and minorities, the use of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamian
Lamian (; "pulled noodles") is a type of soft wheat flour Chinese noodles, Chinese noodle that is particularly common in Northern and southern China, northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. History The unique method of making lamian noodles originated in China. The earliest description of making lamian noodles with the pulling technique is found in the ''Songshi Yangsheng (Daoism), Yangsheng Bu'' (宋氏養生部), a dietary manual written in 1504 by Song Xu (宋詡), an agriculturalist and gastronomer of the Ming dynasty. Description The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, ''lā'', (拉) means to pull or stretch, while ''miàn'' () means noodle. There are several styles of twisting the dough but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chewing
Chewing or mastication is the process by which food is crushed and ground by the teeth. It is the first step in the process of digestion, allowing a greater surface area for digestive enzymes to break down the foods. During the mastication process, the food is positioned by the cheek and tongue between the teeth for grinding. The muscles of mastication move the jaws to bring the teeth into intermittent contact, repeatedly occluding and opening. As chewing continues, the food is made softer and warmer, and the enzymes in saliva begin to break down carbohydrates in the food. After chewing, the food (now called a bolus) is swallowed. It enters the esophagus and via peristalsis continues on to the stomach, where the next step of digestion occurs. Increasing the number of chews per bite stimulates the production of digestive enzymes and peptides and has been shown to increase diet-induced thermogenesis (DIT) by activating the sympathetic nervous system. Studies suggest that thoroug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Datong
Datong is a prefecture-level city in northern Shanxi Province, China. It is located in the Datong Basin at an elevation of and borders Inner Mongolia to the north and west and Hebei to the east. As of the 2020 census, it had a population of 3,105,591 of whom 1,790,452 lived in the built-up (or metro) area made of the 2 out 4 urban districts of Pingcheng and Yungang as Yunzhou and Xinrong are not conurbated yet. History The area of present-day Datong was close to the state of Dai, which was conquered by the Zhao clan of Jin in 457 BC. It was a frontier land between the agricultural Chinese and the nomads of the Great Steppe. The area was well known for its trade in horses. The area of present-day Datong eventually came under the control of the Qin dynasty, during which it was known as Pingcheng County (平城县) and formed part of the Qin commandery of Yanmen. Pingcheng County continued under the Han dynasty, which founded a site within present-day Datong in 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Datong Daoxiaomian
Datong is a prefecture-level city in northern Shanxi Province, China. It is located in the Datong Basin at an elevation of and borders Inner Mongolia to the north and west and Hebei to the east. As of the 2020 census, it had a population of 3,105,591 of whom 1,790,452 lived in the built-up (or metro) area made of the 2 out 4 urban districts of Pingcheng and Yungang as Yunzhou and Xinrong are not conurbated yet. History The area of present-day Datong was close to the state of Dai, which was conquered by the Zhao clan of Jin in 457 BC. It was a frontier land between the agricultural Chinese and the nomads of the Great Steppe. The area was well known for its trade in horses. The area of present-day Datong eventually came under the control of the Qin dynasty, during which it was known as Pingcheng County (平城县) and formed part of the Qin commandery of Yanmen. Pingcheng County continued under the Han dynasty, which founded a site within present-day Datong in 200BC ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients. Its chemical formula, , indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil ( rapeseed oil), corn oil, peanut oil, sesame oil, sunflower oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic. Cooking spray is an aerosol of coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elasticity (physics)
In physics and materials science, elasticity is the ability of a body to resist a distorting influence and to return to its original size and shape when that influence or force is removed. Solid objects will deform when adequate loads are applied to them; if the material is elastic, the object will return to its initial shape and size after removal. This is in contrast to ''plasticity'', in which the object fails to do so and instead remains in its deformed state. The physical reasons for elastic behavior can be quite different for different materials. In metals, the Crystal structure, atomic lattice changes size and shape when forces are applied (energy is added to the system). When forces are removed, the lattice goes back to the original lower energy state. For rubber elasticity, rubbers and other polymers, elasticity is caused by the stretching of polymer chains when forces are applied. Hooke's law states that the force required to deform elastic objects should be Prop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
