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Mixian (noodle)
''Mixian'' () is a type of rice noodle from Yunnan Province, China. These noodles are typically distinguished by their round shape, moderate thickness, and smooth, silky texture. They are normally used fresh and are commonly seen in stir-fry recipes, often served with rich broths and sauces. Similar to glass noodles, rice noodles differ notably in texture. As the Traditional Chinese culinary texts, such as ' (), refer to rice noodles as ''""'' (). They are commonly called "sour pulp rice noodles" (), "sour noodles" (), "dry rice noodles" (), and "rice noodles"(). Rich in carbohydrates, vitamins, minerals, and enzymes, rice noodles cook quickly and evenly, and maintain their firmness when boiled, making them suitable for hot-pot and casual dining. Historical development The term "粲" in ', an ancient Chinese culinary book, is thought to originate from the term ''"精米"'' (, or refined rice), representing finely crafted dishes. (), a classical Chinese agricultural text, des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican, Indian and Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer () than those p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Pepper
Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mejenga in Assam, India. It is called thingey (ཐིང༌ངེ༌) in Bhutan and is used in preparing ezay (a side dish similar to chutney), to add spiciness to rice porridge (ཐུགཔ་), ba-thup and noodle (buckwheat noodles similar to soba) and other snacks. It is extensively used in preparing blood sausage throughout Bhutan, Tibet and China. Despite its name, Sichuan pepper is not closely related to black pepper or chili peppers. It is made from a plant of the genus ''Zanthoxylum'' in the family Rutaceae, which includes citrus and rue. When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool. The spice has the effect of transforming other flavors tasted together or shortl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Chin
''Khanom chin'' or ''Khanom jeen'' (, ; , ; , ) are fresh, thin white rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. ''Khanom chin'' is served in many kinds of stock: coconut milk, fish curry, and chilli. Etymology and origin Although ''chin'' means "Chinese" in Thai, this type of noodle originated from the Mon people. The word ''khanom chin'' is probably derived from the Mon words ''hanom cin'' ( ). Eating ''khanom chin'' When ''khanom chin'' is served, the stock is added. Each locality has a different stock such as coconut stock, fish, curry sauce, chili sauce, and curry with coconut milk such as green curry, spicy pork sauce, and fish organ sour soup. Moreover, for children, there is also a sweet stock without spices combined with nuts. Khanom chin is eaten with fresh vegetables and pickles as condiments: in the north, pickled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yunnan Cuisine
Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other Ethnic minorities in China, ethnic minority groups in Yunnan, Yunnan Province in Southwest China, southwestern China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalisations. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. Flowers, ferns, algae and insects may also be eaten. The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia. Three of the province's most famous products are the renowned Pu'er tea, which was traditionally grown in Ning'er; Xuanwei ham, which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups; and Crossing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Migan (noodle)
Migan () is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non- glutinous rice, and it is only sold fresh. Difference from other noodles Unlike the circular '' mixian'', ''migan'' is primarily defined by its relatively broad and flat shape. It is somewhat less widely available than ''mixian'', even within Yunnan, though it is still common. ''Migan'' is both rice-flour-based and freshly prepared, which differentiate it from the transparent '' fensi'' noodles that are common throughout much of mainland China. Serving Migan is typically served either in broth (often a chicken based broth, and particularly commonly consumed in the morning, though still consumed all day) or stir-fried (perhaps more common in the evening). As with mixian, when migan is served in broth it is common for a range of individual condiments to be presented for customers to add to their bowl themselves. Condiments typically include c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhe'ergen
''Houttuynia cordata'', also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, or Chinese lizard tail, is one of two species in the genus '' Houttuynia'' (the other being ''H. emeiensis''). It is a flowering plant native to Southeast Asia. It grows in moist, shady locations. It was named after Martinus Houttuyn. Growth ''Houttuynia cordata'' is a herbaceous perennial plant that can grow to , spreading up to . The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically. The leaves are alternate, broadly heart-shaped, long and broad. Its flowers are greenish-yellow and borne on a terminal spike long with four to six large white basal bracts. It normally blooms in the summer. It is considered an invasive plant because of its ability to regrow rhizomes from any segment of its foliage. Distribution It is native to Nepal, Taiwan, Myanmar, Bhutan, Sikkim, India, Indonesia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood Ear Mushroom
Wood is a structural tissue/material found as xylem in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulosic fibers that are strong in tension and embedded in a matrix of lignin that resists compression. Wood is sometimes defined as only the secondary xylem in the stems of trees, or more broadly to include the same type of tissue elsewhere, such as in the roots of trees or shrubs. In a living tree, it performs a mechanical-support function, enabling woody plants to grow large or to stand up by themselves. It also conveys water and nutrients among the leaves, other growing tissues, and the roots. Wood may also refer to other plant materials with comparable properties, and to material engineered from wood, woodchips, or fibers. Wood has been used for thousands of years for fuel, as a construction material, for making tools and weapons, furniture and paper. More recently it emerged as a feedstock for the production of p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from and was domesticated in western South America. It was introduced to the Old World by the Spanish in the Columbian exchange in the 16th century. Tomato plants are vines, largely Annual plant, annual and vulnerable to frost, though sometimes living longer in greenhouses. The flowers are able to self-fertilise. Modern varieties have been bred to ripen uniformly red, in a process that has impaired the fruit's sweetness and flavor. There are thousands of cultivars, varying in size, color, shape, and flavor. Tomatoes are attacked by many insect pests and nematodes, and are subject to diseases caused by viruses and by mildew and blight fungi. The tomato has a strong savoury umami flavor, and is an important ingredient in cuisines around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suan Cai
''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is traditional Chinese pickles made from Chinese cabbage ( napa cabbage) or Chinese mustard. Suancai is a unique form of paocai, due to the ingredients used and the method of production. History In China, the earliest record of Chinese traditional Suan cai production is in ''the Book of Odes'' (or ''Classic of Poetry''), dating back to 11th to 7th centuries BC. During that time period, fermented vegetables were used as a sacrifice in the worship ceremony of ancestors. In the poem '' Xin Nan Shan'' (), there is a description of how the ancient Chinese produced suan cai by pickling gourds:In the midst of the fields are the huts, 中田有廬、 And along the bounding divisions are gourds. 疆場有瓜。 The fruit(s) is sliced and pickled, 是剝是菹、 To be presented to our great ancestors, 獻之皇祖。 That their distant descendan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion, green onion, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
