Taro Purée

	Taro Purée Taro purée, also known as taro mash or taro paste, () is a traditional dessert in Fujian cuisine, Fujianese cuisine and Teochew cuisine. Made from puréed taro and lard and served on a flat plate, the dessert is normally topped with toasted sesame seeds, and occasionally with candied ginkgo, Jujube, red dates, or melon seeds. See also * List of Chinese desserts * Poi (food) References {{food-stub Taro dishes Chinese desserts Fujian cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Ginkgo Biloba ''Ginkgo biloba'', commonly known as ginkgo or gingko ( ), also known as the maidenhair tree, is a species of tree native to China. It is the last living species in the order Ginkgoales, which first appeared over 290 million years ago. Fossils very similar to the living species, belonging to the genus '' Ginkgo'', extend back to the Middle Jurassic approximately 170 million years ago. The tree was cultivated early in human history and remains commonly planted. Ginkgo leaf extract is commonly used as a dietary supplement, but there is no scientific evidence that it supports human health or is effective against any disease. Etymology The genus name is regarded as a misspelling of the Japanese pronunciation ''gin kyo'' for the kanji 銀杏 meaning "silver apricot", which is found in Chinese herbology literature such as (Daily Use Materia Medica) (1329) and '' Compendium of Materia Medica'' published in 1578.T. Hori, A historical survey of Ginkgo biloba based on Japanese and C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Teochew Cuisine Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique. Background Chaoshan cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Taro Dishes Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]