1.
Chinese cuisine
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Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background, imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time, the most praised Four Major Cuisines are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern Eight Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, the color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and it is considered inappropriate to use knives on dining table. Chopsticks are the eating utensils for Chinese food, which can be used to cut. Chinese society greatly valued gastronomy and developed a study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain, the first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia and these grains were typically served as warm noodle soups, however, instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was restricted to the wealthy. By the time of Confucius in the late Zhou, gastronomy has become a high art and he was recorded discussing about the principles of dining, The rice would never be too white, the meat would never be too finely cut. When it was not cooked right, man would not eat, when it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat, when the food was not prepared with the right sauce, man would not eat. Although there are plenty of meat, they should not be cooked more than staple food, there is no limit for alcohol, before a man get drunk. During Shi Huangdis Qin dynasty, the empire expanded into the south, by the time of the Han Dynasty, the different regions and cuisines of Chinas peoples were linked by major canals and leading to greater complexity in the different regional cuisines. Not only is seen as giving qi, energy, but food is also about maintaining yin. Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table
2.
Soybean
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Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
3.
Chinese language
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Chinese is a group of related, but in many cases mutually unintelligible, language varieties, forming a branch of the Sino-Tibetan language family. Chinese is spoken by the Han majority and many ethnic groups in China. Nearly 1.2 billion people speak some form of Chinese as their first language, the varieties of Chinese are usually described by native speakers as dialects of a single Chinese language, but linguists note that they are as diverse as a language family. The internal diversity of Chinese has been likened to that of the Romance languages, There are between 7 and 13 main regional groups of Chinese, of which the most spoken by far is Mandarin, followed by Wu, Min, and Yue. Most of these groups are mutually unintelligible, although some, like Xiang and certain Southwest Mandarin dialects, may share common terms, all varieties of Chinese are tonal and analytic. Standard Chinese is a form of spoken Chinese based on the Beijing dialect of Mandarin. It is the language of China and Taiwan, as well as one of four official languages of Singapore. It is one of the six languages of the United Nations. The written form of the language, based on the logograms known as Chinese characters, is shared by literate speakers of otherwise unintelligible dialects. Of the other varieties of Chinese, Cantonese is the spoken language and official in Hong Kong and Macau. It is also influential in Guangdong province and much of Guangxi, dialects of Southern Min, part of the Min group, are widely spoken in southern Fujian, with notable variants also spoken in neighboring Taiwan and in Southeast Asia. Hakka also has a diaspora in Taiwan and southeast Asia. Shanghainese and other Wu varieties are prominent in the lower Yangtze region of eastern China, Chinese can be traced back to a hypothetical Sino-Tibetan proto-language. The first written records appeared over 3,000 years ago during the Shang dynasty, as the language evolved over this period, the various local varieties became mutually unintelligible. In reaction, central governments have sought to promulgate a unified standard. Difficulties have included the great diversity of the languages, the lack of inflection in many of them, in addition, many of the smaller languages are spoken in mountainous areas that are difficult to reach, and are often also sensitive border zones. Without a secure reconstruction of proto-Sino-Tibetan, the structure of the family remains unclear. A top-level branching into Chinese and Tibeto-Burman languages is often assumed, the earliest examples of Chinese are divinatory inscriptions on oracle bones from around 1250 BCE in the late Shang dynasty
4.
Standard Chinese
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Its pronunciation is based on the Beijing dialect, its vocabulary on the Mandarin dialects, and its grammar is based on written vernacular Chinese. Like other varieties of Chinese, Standard Chinese is a language with topic-prominent organization. It has more initial consonants but fewer vowels, final consonants, Standard Chinese is an analytic language, though with many compound words. There exist two standardised forms of the language, namely Putonghua in Mainland China and Guoyu in Taiwan, aside from a number of differences in pronunciation and vocabulary, Putonghua is written using simplified Chinese characters, while Guoyu is written using traditional Chinese characters. There are many characters that are identical between the two systems, in English, the governments of China and Hong Kong use Putonghua, Putonghua Chinese, Mandarin Chinese, and Mandarin, while those of Taiwan, Singapore, and Malaysia, use Mandarin. The name Putonghua also has a long, albeit unofficial, history and it was used as early as 1906 in writings by Zhu Wenxiong to differentiate a modern, standard Chinese from classical Chinese and other varieties of Chinese. For some linguists of the early 20th century, the Putonghua, or common tongue/speech, was different from the Guoyu. The former was a prestige variety, while the latter was the legal standard. Based on common understandings of the time, the two were, in fact, different, Guoyu was understood as formal vernacular Chinese, which is close to classical Chinese. By contrast, Putonghua was called the speech of the modern man. The use of the term Putonghua by left-leaning intellectuals such as Qu Qiubai, prior to this, the government used both terms interchangeably. In Taiwan, Guoyu continues to be the term for Standard Chinese. The term Putonghua, on the contrary, implies nothing more than the notion of a lingua franca, Huayu, or language of the Chinese nation, originally simply meant Chinese language, and was used in overseas communities to contrast Chinese with foreign languages. Over time, the desire to standardise the variety of Chinese spoken in these communities led to the adoption of the name Huayu to refer to Mandarin and it also incorporates the notion that Mandarin is usually not the national or common language of the areas in which overseas Chinese live. The term Mandarin is a translation of Guānhuà, which referred to the lingua franca of the late Chinese empire, in English, Mandarin may refer to the standard language, the dialect group as a whole, or to historic forms such as the late Imperial lingua franca. The name Modern Standard Mandarin is sometimes used by linguists who wish to distinguish the current state of the language from other northern. Chinese has long had considerable variation, hence prestige dialects have always existed. Confucius, for example, used yǎyán rather than colloquial regional dialects, rime books, which were written since the Northern and Southern dynasties, may also have reflected one or more systems of standard pronunciation during those times
5.
Pinyin
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Pinyin, or Hànyǔ Pīnyīn, is the official romanization system for Standard Chinese in mainland China, Malaysia, Singapore, and Taiwan. It is often used to teach Standard Chinese, which is written using Chinese characters. The system includes four diacritics denoting tones, Pinyin without tone marks is used to spell Chinese names and words in languages written with the Latin alphabet, and also in certain computer input methods to enter Chinese characters. The pinyin system was developed in the 1950s by many linguists, including Zhou Youguang and it was published by the Chinese government in 1958 and revised several times. The International Organization for Standardization adopted pinyin as a standard in 1982. The system was adopted as the standard in Taiwan in 2009. The word Hànyǔ means the language of the Han people. In 1605, the Jesuit missionary Matteo Ricci published Xizi Qiji in Beijing and this was the first book to use the Roman alphabet to write the Chinese language. Twenty years later, another Jesuit in China, Nicolas Trigault, neither book had much immediate impact on the way in which Chinese thought about their writing system, and the romanizations they described were intended more for Westerners than for the Chinese. One of the earliest Chinese thinkers to relate Western alphabets to Chinese was late Ming to early Qing Dynasty scholar-official, the first late Qing reformer to propose that China adopt a system of spelling was Song Shu. A student of the great scholars Yu Yue and Zhang Taiyan, Song had been to Japan and observed the effect of the kana syllabaries. This galvanized him into activity on a number of fronts, one of the most important being reform of the script, while Song did not himself actually create a system for spelling Sinitic languages, his discussion proved fertile and led to a proliferation of schemes for phonetic scripts. The Wade–Giles system was produced by Thomas Wade in 1859, and it was popular and used in English-language publications outside China until 1979. This Sin Wenz or New Writing was much more sophisticated than earlier alphabets. In 1940, several members attended a Border Region Sin Wenz Society convention. Mao Zedong and Zhu De, head of the army, both contributed their calligraphy for the masthead of the Sin Wenz Societys new journal. Outside the CCP, other prominent supporters included Sun Yat-sens son, Sun Fo, Cai Yuanpei, the countrys most prestigious educator, Tao Xingzhi, an educational reformer. Over thirty journals soon appeared written in Sin Wenz, plus large numbers of translations, biographies, some contemporary Chinese literature, and a spectrum of textbooks
6.
Soy milk
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Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is an emulsion of oil, water. Soy milk can be produced at home using a soy milk machine and it is often used as a substitute for dairy milk. Soy milk originated in China, probably during the early Han dynasty, after the rotary millstone was introduced and it did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest. Soy milk was introduced to the US market by Vitasoy in 1979, the first domestic manufacturer of soy milk was Sunrich Food Group, there is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. Often only cows milk is allowed to be named milk on the packaging and this leads the manufacturers of plant milks to name their products beverage or drink instead. Therefore, a preference or competition of soy drinks versus soy milks may exist. In a 100 ml serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar,4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, soy milk flavor quality differs according to the cultivar of soybean. In a study of taste attributes, soy milk flavored with vanilla or sweet flavors and higher viscosity was preferred by most subjects. In another study, 54% of participants preferred the taste of milk, while 27% preferred soy milk, with sweetness. Soy milk is made from whole soybeans or full-fat soy flour, the dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The ratio of water to beans on a basis is 5,1 for traditional soy milk or 20,1 for soy beverages. The resulting slurry or purée is brought to a boil in order to improve its properties by heat inactivating soybean trypsin inhibitor, improve its flavor. Heating at or near the point is continued for a period of time, 15–20 minutes. Processing requires the use of an agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming and it is generally opaque, white or off-white in color, and approximately the same consistency as cows milk. Soy milk is used to manufacture soy yogurt and soy ice cream
7.
Tofu
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Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines, Tofu can be soft, firm, or extra firm. Tofu has a flavor and can be used in savory. It is often seasoned or marinated to suit the dish, tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An, Tofu and its production technique were introduced into Korea and then Japan during the Nara period. Some scholars believe tofu arrived in Vietnam during the 10th and 11th century and it spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica, Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the used in manufacturing. The term tofu is used by extension for similarly textured curdled dishes that do not use soy products, such as tofu, tamago-dōfu, goma-dōfu. The English term comes from Japanese tōfu, borrowed from the original Chinese equivalent transcribed tou4-fu3 or dòufu, a reference to the word towfu exists in a letter dated 1770 from the English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English, the term bean curd for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, the typical tofu making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. Coagulation of the protein and oil suspended in the soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants, in the case of salts, the positively charged ion in the particular salt reacts with the various protein in the milk causing the proteins to precipitate with the oil to form a curd. Two types of coagulants are used commercially, calcium sulfate, The traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste, Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the reaction is slower due to its low solubility, forming a smooth, more gelatinous network with relatively high water content
8.
Thai language
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Thai, also known as Siamese or Central Thai, is the national and official language of Thailand and the native language of the Thai people and the vast majority of Thai Chinese. Thai is a member of the Tai group of the Tai–Kadai language family, over half of the words in Thai are borrowed from Pali, Sanskrit and Old Khmer. It is a tonal and analytic language, Thai also has a complex orthography and relational markers. Spoken Thai is mutually intelligible with Laotian, Thai is the official language of Thailand, natively spoken by over 20 million people. Standard Thai is based on the register of the classes of Bangkok. In addition to Central Thai, Thailand is home to other related Tai languages, Isan, the language of the Isan region of Thailand, a collective term for the various Lao dialects spoken in Thailand that show some Siamese Thai influences, which is written with the Thai script. It is spoken by about 20 million people, Thais from both inside and outside the Isan region often simply call this variant Lao when speaking informally. Northern Thai, spoken by about 6 million in the independent kingdom of Lanna. Shares strong similarities with Lao to the point that in the past the Siamese Thais referred to it as Lao. Southern Thai, spoken by about 4.5 million Phu Thai, spoken by half a million around Nakhon Phanom Province. Phuan, spoken by 200,000 in central Thailand and Isan, Shan, spoken by about 100,000 in north-west Thailand along the border with the Shan States of Burma, and by 3.2 million in Burma. Lü, spoken by about 1,000,000 in northern Thailand, and 600,000 more in Sipsong Panna, Burma, nyaw language, spoken by 50,000 in Nakhon Phanom Province, Sakhon Nakhon Province, Udon Thani Province of Northeast Thailand. Song, spoken by about 30,000 in central and northern Thailand, Elegant or Formal Thai, official and written version, includes respectful terms of address, used in simplified form in newspapers. Rhetorical Thai, used for public speaking, religious Thai, used when discussing Buddhism or addressing monks. Royal Thai, influenced by Khmer, this is used when addressing members of the family or describing their activities. Most Thais can speak and understand all of these contexts, street and Elegant Thai are the basis of all conversations. Rhetorical, religious, and royal Thai are taught in schools as the national curriculum, many scholars believe that the Thai script is derived from the Khmer script, which is modeled after the Brahmic script from the Indic family. However, in appearance, Thai is closer to Thai Dam script, the language and its script are closely related to the Lao language and script
9.
Chopsticks
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Chopsticks are shaped pairs of equal-length sticks that have been used as the traditional ancient kitchen and eating utensils in virtually all of East Asia for over 6000 years. Chopsticks are smoothed and frequently tapered and are made of bamboo, plastic, wood. They are less commonly made from gold, silver, porcelain, jade, Chopsticks are held in the dominant hand, between the thumb and fingers, and used to pick up pieces of food. The English word chopstick may have derived from Chinese Pidgin English, according to the Oxford English Dictionary, the earliest published use of the word is in the 1699 book Voyages and Descriptions by William Dampier, they are called by the English seamen Chopsticks. The Standard Chinese term for chopsticks is kuàizi, the first character is a semantic-phonetic compound with a phonetic part meaning quick, and a semantic part meaning bamboo. In ancient written Chinese, the character for chopsticks was zhu, although it may have been widely used in ancient spoken Chinese, its use was eventually replaced by the pronunciation for the character kuài, meaning quick. The original character, though used in writing, is rarely used in modern spoken Chinese. It, however, is preserved in Chinese dialects such as Hokkien, for written semantic differentiation between the fast versus chopsticks, a new character was created for chopsticks by adding the bamboo radical to it. In Japanese, chopsticks are called hashi and they are also known as otemoto, a phrase commonly printed on the wrappers of disposable chopsticks. Te means hand and moto means the area under or around something, the preceding o is used for politeness. In Korean, 저 is used in the compound jeotgarak, which is composed of jeo chopsticks, jeo cannot be used alone, but can be found in other compounds such as sujeo, meaning spoon and chopsticks. In Vietnamese, chopsticks are called đũa, which is written as
10.
Cash (Chinese coin)
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Cash was a type of coin of China and East Asia from the 2nd century BC until the 20th century AD. The English term cash referring to the coin was derived from the Tamil kāsu, the English word cash, meaning tangible currency, is an older and unrelated word from Middle French caisse. There are a variety of Chinese terms for cash coins, usually descriptive, confusingly, Chinese qián is also a weight-derived currency denomination in Chinese called mace in English. Traditionally, Chinese cash coins were cast in copper, brass or iron, in the mid-19th century, the coins were made of 3 parts copper and 2 parts lead. Cast silver coins were produced but are considerably rarer. Cast gold coins are known to exist but are extremely rare. Chinese cash coins originated from the barter of farming tools and agricultural surpluses, around 1200 BC, smaller token spades, hoes, and knives began to be used to conduct smaller exchanges with the tokens later melted down to produce real farm implements. These tokens came to be used as media of exchange themselves and were known as spade money, the hole enabled the coins to be strung together to create higher denominations, as was frequently done due to the coins low value. The number of coins in a string of cash varied over time, a string of 1000 cash was supposed to be equal in value to one tael of pure silver. A string of cash was divided into ten sections of 100 cash each, local custom allowed the person who put the string together to take a cash or a few from each hundred for his effort. Thus an ounce of silver could exchange for 970 in one city and 990 in the next, in some places in the North of China short of currency the custom counted one cash as two and fewer than 500 cash would be exchanged for an ounce of silver. A string of cash weighed over ten pounds and was carried over the shoulder. Paper money equivalents known as flying cash sometimes showed pictures of the number of cash coins strung together. The Koreans, Japanese, and Vietnamese all cast their own copper cash in the part of the second millennium similar to those used by China. The last Chinese cash coins were struck, not cast, in the reign of the Qing Xuantong Emperor shortly before the fall of the Empire in 1911, the coin continued to be used unofficially in China until the mid-20th century. Vietnamese cash continued to be cast up until 1933, in AD666, a new system of weights came into effect with the zhū being replaced by the mace with 10 mace equal to one tael. The mace denominations were so ubiquitous that the Chinese word qián came to be used as the word for money. Other traditional Chinese units of measurement, smaller subdivisions of the tael, were used as currency denominations for cash coins
11.
Kyoto
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Kyoto is a city located in the central part of the island of Honshu, Japan. It has a close to 1.5 million. Kyoto is also known as the thousand-year capital, in Japanese, the city has been called Kyō, Miyako, or Kyō no Miyako. In the 11th century, the city was renamed Kyoto, after the Chinese word for capital city, after the city of Edo was renamed Tokyo in 1868, and the seat of the Emperor was transferred there, Kyoto was known for a short time as Saikyō. Obsolete spellings for the name include Kioto, Miaco and Meaco. Another term commonly used to refer to the city in the period was Keishi. His last choice for the site was the village of Uda, the new city, Heian-kyō, a scaled replica of the then Tang capital Changan, became the seat of Japans imperial court in 794, beginning the Heian period of Japanese history. The city suffered destruction in the Ōnin War of 1467–1477. Battles between samurai factions spilled into the streets, and came to involve the court nobility and religious factions as well, nobles mansions were transformed into fortresses, deep trenches dug throughout the city for defense and as firebreaks, and numerous buildings burned. The city has not seen such widespread destruction since, Hideyoshi also built earthwork walls called odoi encircling the city. Teramachi Street in central Kyoto is a Buddhist temple quarter where Hideyoshi gathered temples in the city, throughout the Edo period, the economy of the city flourished as one of three major cities in Japan, the others being Osaka and Edo. The Hamaguri rebellion of 1864 burnt down 28,000 houses in the city, the modern city of Kyoto was formed on April 1,1889. The construction of Lake Biwa Canal in 1890 is one taken to revive the city. The population of the city exceeded one million in 1932, stimson, Secretary of War in the Roosevelt and Truman administrations, the city was removed from the list of targets and replaced by Nagasaki. The city was spared from conventional bombing as well, although small-scale air raids did result in casualties. As a result, the Imperial City of Kyoto is one of the few Japanese cities that still have an abundance of prewar buildings, however, modernization is continually breaking down the traditional Kyoto in favor of newer architecture, such as the Kyōto Station complex. Kyoto became a city designated by government ordinance on September 1,1956, in 1997, Kyoto hosted the conference that resulted in the protocol on greenhouse gas emissions that bears the citys name. Kyoto is located in a valley, part of the Yamashiro Basin, in the part of the mountainous region known as the Tamba highlands
12.
Tofu skin roll
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Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants and it is usually served in a small plate in twos or threes. In all cases, the layer is made of tofu skin. There are a number of cooking styles, the fillings range from pork with vegetable, to fish or beef. The fried version is known as, the first character fu comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce, some ingredients include shrimp, leek, chicken, bamboo shoot, small carrots, tofu, scallions, sesame oil, bean sprouts. The bamboo steamed version is known as. It is wrapped with dried tofu skin, during the cooking process, the tofu skin is hydrated. It makes the very soft and tender. This is the version most commonly served as a dim sum dish during yum cha sessions, the steamed tofu skin rolls often contain bamboo shoots. Dim sum List of steamed foods List of tofu dishes
13.
Dim sum
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Dim sum /ˈdimˈsʌm/ is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates. Dim sum dishes are served with tea, and together form a full tea brunch. Dim sum traditionally are served as fully cooked, ready-to-serve dishes, in Cantonese teahouses, carts with dim sum will be served around the restaurant for diners to order from without leaving their seats. The Cantonese tradition of having endless cups of tea and dim sum is also called Yum Cha, Dim sum is usually linked with the older tradition from yum cha, which has its roots in travelers on the ancient Silk Road needing a place to rest. Thus, teahouses were established along the roadside, an imperial physician in the third century wrote that combining tea with food would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks, the unique culinary art dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province and it is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon, however, in modern society, it has become commonplace for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go. Many dim sum restaurants also offer plates of steamed vegetables, roasted meats, congee. Dessert dim sum is also available and many places offer the customary egg tart, Dim sum is usually eaten as breakfast. Dim sum can be cooked by steaming and frying, among other methods, the serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party, because of the small portions, people can try a wide variety of food. Dim sum brunch restaurants have a variety of dishes, usually several dozen. Among the standard fare of dim sum are the following, Dumpling Shrimp dumpling, teochew dumpling, Steamed dumpling with peanuts, garlic, chives, pork, dried shrimp, and Chinese mushrooms. Xiao long bao, Dumplings are filled with meat or seafood and are famous for their flavor, guotie, Pan-fried dumpling, usually with meat and cabbage filling. Shaomai, Steamed dumplings with pork and prawns, usually topped off with crab roe and mushroom. Taro dumpling, Deep fried dumpling made with mashed taro, stuffed with diced mushrooms, shrimp, haam Seui Gok, Deep fried dumpling with pork and chopped vegetables
14.
Milk
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Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
15.
Clotted cream
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Clotted cream is a thick cream made by indirectly heating full-cream cows milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and it forms an essential part of a cream tea. Although its origin is uncertain, the production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall. The current largest commercial producer in the UK is Roddas at Scorrier, Redruth, Cornwall, in 1998 the term Cornish clotted cream became a Protected Designation of Origin by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%. Clotted cream has been described as having a nutty, cooked milk flavour, and it is a thick cream, with a very high fat content, in the United States it would be classified as butter. For comparison, the fat content of single cream is only 18 percent, due to its high saturated fat content, the regular consumption of clotted cream is usually thought to be bad for health, though some dairy fat in the diet is considered beneficial. A2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to be representative of the British diet, according to the United Kingdoms Food Standards Agency, a 100-gram tub of clotted cream provides 586 kilocalories, roughly equivalent to a 200-gram cheeseburger. While there is no doubt of its strong and long association with Cornwall and Devon, it is not clear of its actual antiquity, the Oxford Companion to Food follows traditional folklore by suggesting it may have been introduced to Cornwall by Phoenician traders in search of tin. It is similar to kaymak, a Near Eastern delicacy that is throughout the Middle East, southeast Europe, Iran, Afghanistan, India. A similar clotted cream known as urum is also made in Mongolia, contemporary ancient food experts, noting Strabos commentaries on Britain have proposed that the early Britons would probably have clotted cream to preserve its freshness. Similar functions are ascribed to the linhay stone-built form, often used as a dairy in later medieval longhouses in the same regions and it has long been disputed whether clotted cream originated in Devon or Cornwall, and which county makes it the best. There is evidence that the monks of Tavistock Abbey were making clotted cream in the early 14th century, after their abbey had been ransacked by Vikings in 997 CE, the monks rebuilt it with the help of Ordulf, Earl of Devon. Local workers were drafted in to help with the repairs, and the monks rewarded them with bread, clotted cream, the 1658 cookery book The Compleat Cook had a recipe for clouted cream. In the 19th century it was regarded as better nourishment than raw cream because that cream was liable to go sour and be difficult to digest, an article from 1853 calculates that creating clotted cream will produce 25 percent more cream than regular methods. In Devon, it was so common that in the century it was used in the formative processes of butter. The butter made in this way had a longer lifespan and was free from any negative flavours added by the churning. In 1993, an application was made for the name Cornish clotted cream to have a Protected Designation of Origin in the European Union for cream produced by the recipe in Cornwall. Cornish clotted cream must be made from milk produced in Cornwall and have a minimum content of 55 percent
16.
Cantonese cuisine
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Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China, when Westerners speak of Chinese food, they usually refer to Cantonese cuisine. Guangzhou, the capital of Guangdong province, has long been a port and many imported foods. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, ducks tongue, snakes, however, lamb and goat are rarely eaten, unlike in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience, other techniques include shallow frying, double steaming, braising, and deep frying. For many traditional Cantonese cooks, the flavours of a finished dish should be well balanced, there is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuan, European, Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter are used as mere garnish in most dishes. Ginger, chili peppers, five-spice powder, powdered pepper, star anise and a few other spices are also used. Although Cantonese cooks pay much attention to the freshness of their primary ingredients and this may be influenced by Hakka cuisine, since the Hakkas were once a dominant group occupying imperial Hong Kong and other southern territories. Some items gain very intense flavours during the drying / preservation / oxidation process, some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking and these ingredients are generally not served a la carte, but rather go with vegetables or other Cantonese dishes. A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong, while many of these are on the menus of typical Cantonese restaurants, some simpler ones are more commonly found in Chinese homes. Home-made Cantonese dishes are served with plain white rice. There are a number of deep-fried dishes in Cantonese cuisine. They have been documented in colonial Hong Kong records of the 19th and 20th centuries. A few are synonymous with Cantonese breakfast and lunch, even though these are part of other cuisines. Old fire soup, or lou fo tong in the Cantonese dialect is usually a clear broth prepared by simmering meat, Chinese herbs are often used as ingredients
17.
Abalone
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Abalone is a common name for any of a group of small to very large sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear shells, sea ears, and muttonfish or muttonshells in Australia, ormer in Great Britain, perlemoen in South Africa and their taxonomy puts them in the family Haliotidae which contains only one genus, Haliotis, which once contained six subgenera. These subgenera have become alternate representations of Haliotis, the number of species recognized worldwide ranges between 30 and 130 with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, the shells of abalones have a low, open spiral structure, and are characterized by several open respiratory pores in a row near the shells outer edge. The flesh of abalones is widely considered to be a desirable food, Abalone vary in size from 20 millimetres to 200 millimetres while Haliotis rufescens is the largest of the genus at 12 inches. The shell of abalones is convex, rounded to oval in shape, the shell of the majority of species has a small, flat spire and two to three whorls. The last whorl, known as the whorl, is auriform, meaning that the shell resembles an ear. Haliotis asinina has a different shape, as it is more elongated and distended. The shell of Haliotis cracherodii cracherodii is also unusual as it has a form, is imperforate, shows an exserted spire. A mantle cleft in the shell impresses a groove in the shell and these holes are respiratory apertures for venting water from the gills and for releasing sperm and eggs into the water column. They make up what is known as the selenizone which forms as the shell grows and this series of 8 to 38 holes is near the anterior margin. Only a small number are generally open, the older holes are gradually sealed up as the shell grows and new holes form. Each species has a number of open holes, between four and ten, in the selenizone. The aperture of the shell is wide and nacreous. The exterior of the shell is striated and dull, the color of the shell is very variable from species to species which may reflect the animals diet. The iridescent nacre that lines the inside of the shell varies in color from white, to pink, red and green-red to deep blue. The animal has fimbriated head-lobes and side-lobes which are fimbriated and cirrated, the radula has small median teeth, and the lateral teeth are single and beam-like. There are about 70 uncini, with denticulated hooks, the first four very large, the rounded foot is very large in comparison to most molluscs
18.
Edible bird's nest
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Edible birds nests are bird nests created by edible-nest swiftlets using solidified saliva, which are harvested for human consumption. They are particularly prized in Chinese culture due to their rarity, Edible birds nests are among the most expensive animal products consumed by humans, with nests being sold recently at prices up to about US$2,000 per kilogram, depending on grading. The type or grading of birds nest depends on the type of bird as well as the diet of the bird and it differs in colour from white to dark brown. The Chinese believe that it promotes health, especially for the skin. The nests have been used in Chinese cooking for over 400 years, the Chinese name for edible birds nest, 燕窝, translates literally as swallows nest, and often serves as a synonym for birds nest soup. However, 燕窝 strictly speaking is the uncooked nest, the most famous use of edible birds nest is birds nest soup, a delicacy in Chinese cuisine. When dissolved in water, the nests have a gelatinous texture used for soup or sweet soup. It is mostly referred to as 燕窝 unless references are made to the savoury or sweet soup in Chinese cuisine. According to the Qing Dynasty manual of gastronomy, the Suiyuan shidan, as well, while it is incredibly precious, it must also be served in relatively large quantities otherwise its texture cannot be fully experienced and enjoyed. A birds nest jelly can be made by placing the birds nest in a container with minimal water and sugar. Ready-to-eat birds nest jelly is available in jars as a commercial product, the most heavily harvested nests are from the edible-nest swiftlet or white-nest swiftlet and the black-nest swiftlet. The white nests and the red nests are supposedly rich in nutrients, most nests are built during the breeding season by the male swiftlet over a period of 35 days. They take the shape of a shallow cup stuck to the cave wall, the nests are composed of interwoven strands of salivary cement. Both nests have high levels of calcium, iron, potassium, Hong Kong and the United States are the largest importers of these nests. In Hong Kong, a bowl of birds nest soup would cost US$30 to US$100, a kilogram of white nest can cost up to US$2,000, and a kilogram of red nests can cost up to US$10,000. The white nests are commonly treated with a red pigment, natural red cave nests are often only found in limestone caves in a bird nest concession island in Thailand. The nests were formerly harvested from caves, principally the enormous limestone caves at Gomantong and these nesting houses are normally found in urban areas near the sea, since the birds have a propensity to flock in such places. This has become an industry, mainly based on a series of towns in the Indonesian province of North Sumatra
19.
Buddha's delight
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Buddhas delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài, the dish consists of various vegetables and other vegetarian ingredients, which are cooked in soy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia, in the name luóhàn zhāi, luóhàn – short for Ā luóhàn – is the Chinese transliteration of the Sanskrit arhat, meaning an enlightened, ascetic individual or the Buddha himself. Zhāi means vegetarian food or vegetarian diet, the dish is usually made with at least 10 ingredients, although more elaborate versions may comprise 18 or even 35 ingredients. If 18 ingredients are used, the dish is called Luóhàn quánzhāi, in China, Hong Kong and Toronto, when served exclusively using only the most flavor-packed vegetarian ingredients, such as pickled tofu or sweet bean curds, it is known as tián suān zhāi. Some of the ingredients, such as fat choy and arrowhead, are generally only eaten at this time of year. The following is a list of ingredients used in Buddhas delight, each of which
20.
Cantonese seafood soup
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Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine. It is commonly found in Hong Kong, and is available in Chinatowns in other nations. The soup is usually considered midrange to high-end in price depending on the ingredients, the soup is generally thick with a very smooth texture. It is usually whitish in color and a little transparent, while the English name is soup, it is regarded as gung in the Chinese cuisine. Plain Cantonese seafood soup Hundred flower Cantonese seafood soup Bamboo fungus Cantonese seafood soup Crab meat Cantonese seafood soup Miso soup Egg drop soup List of Chinese soups List of soups
21.
Chinese steamed eggs
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Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a similar to that used for an omelette. It is sometimes referred to as egg custard on menus, if eaten cold, it has a taste and texture of a gelatin without sugar. The eggs are beaten and water added to create a tender texture. A good ratio of water to eggs is 1.5,1, sesame oil, soy sauce, or chicken broth may be used to add additional flavor. Other solid ingredients may also be added to the mixture, the egg mixture is poured into a dish, which is then placed in a steamer and steamed until fully cooked. The eggs should be steamed until just firm, so that the texture of the eggs is still smooth, a plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the dish due to the steam. Using four eggs, the cooking time is 10 minutes with water,7 minutes with chicken broth. However, this is in addition to the time needed for pre-boiling water and this same dish can be cooked in a microwave, or in a pressure cooker. Both methods take less time, although the end product may not be of the same quality, homemade versions might include scallion, century egg, or dried shrimp. These additional ingredients are added to the egg mixture before steaming and it can also be enjoyed with soy sauce. Chawanmushi – A Japanese egg custard dish Gyeran jjim – Korean steamed eggs List of egg dishes List of steamed foods Chinese Steamed Egg
22.
Congee
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Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water, in ancient times, people named the thick congee chan, the watery one chi or mi. The characteristics of congee are that it is easy to digest, Congee is one of the traditional Chinese foods and has thousands of years of history in China. The Zhou Book says Emperor Huang Di was first to cook congee with millet, the word congee comes from Tamil கஞ்சி, a prominent food of ancient Tamil people. The English form may have arrived in the language via Portuguese and it is also called 稀飯 in some Chinese provinces. To prepare the dish, rice is boiled in an amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker, some rice cookers have a congee setting, allowing it to be cooked overnight. The type of rice used can be either short- or long-grain, depending on what is available, culture also often dictates the way congee is cooked and eaten. In some cultures, congee is eaten primarily as a breakfast food or late supper, in others and it is often considered particularly suitable for the sick as a mild, easily digestible food. In Burma, rice congee is called ဆန်ပြုတ် hsan byok, literally boiled rice and it is very thin and plain, often made with just rice and water, but sometimes with chicken or pork stock and served with a simple garnish of chopped spring onions and crispy fried onions. As in other Asian countries, rice congee is considered food for the unwell, Chinese congees vary considerably by region. For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a time until the rice breaks down and becomes a fairly thick. Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies. Congee is often eaten with zhacai, salted duck eggs, lettuce and dace paste, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, other seasonings, such as white pepper and soy sauce, may be added. Grilled fish may be mixed in to provide a different texture, Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in areas in China
23.
Crispy fried chicken
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Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy and this is done by first poaching the chicken in water with spices, drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly, and deep frying. The dish often served with two side dishes, a salt and prawn crackers. The pepper salt, colored white to gray, is dry-fried separately in a wok. It is made of salt and Sichuan pepper, traditionally, it is to be eaten at night. It is also one of the chicken dishes used in Chinese weddings. Chicken fingers Chicken fries Chicken nugget Fried chicken Korean fried chicken List of chicken dishes White cut chicken
24.
Egg foo young
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Egg foo young is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language, egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from GuangDong. Literally meaning Hibiscus egg, this dish is prepared with beaten eggs and it may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, in Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled as pu yung hai. The omelette is usually made from the mixture of such as carrots, bean sprouts. The dish is served in sweet and sour sauce with peas, in Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered in or served with sauce or gravy. Chinese chefs in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In the Netherlands, which has a variation on the Chinese Indonesian cuisine, it is known as Foe yong hai. Strictly, according to hai in the name, it should contain crab, the Vietnamese dish chá trứng hấp is similar to egg foo young. In Japanese Chinese cuisine, the dish kani-tama is similar, using crab meat instead of ham or other meats. In Malay cuisine, it is similar to telur bungkus, which literally means wrapped egg In Chinese Thai cuisine, this dish is called Khai Chiao Yat Sai, the common recipe uses minced pork and shredded spring onion. Chinese steamed eggs List of egg dishes
25.
Hot pot
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Hot pot refers to several East Asian varieties of food, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table, typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is eaten with a dipping sauce. Hot pot meals are eaten in the winter during supper time. The Chinese hot pot has a history of more than 1,000 years, Hot pot seems to have originated in Mongolia and the Jin Dynasty where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Song Dynasty and was established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood, by the Qing Dynasty, the hot pot became popular throughout most of China. Different kinds of hot pots can be found in Beijing – typically, more traditional or older establishments serve a fragrant, mild broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney, one of the most famous variations is the Chongqing hot pot má là hot pot, to which Sichuan pepper is added. It is usual to use a variety of different meats as well as sliced mutton fillet, a Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the lie in the meats used, the type of soup base. Má là huǒ guō could be used to distinguish from simply huǒ guō in cases when people refer to the Northern Style Hot Pot in China, instant-boiled mutton could be viewed as representative of this kind of food, which does not focus on the soup base. Sichuan also has a number of dry hot pots such as dry chicken hot pot which are similar to those described above, otherwise, the same ingredients are used and the dish served in the same manner. In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with wild or planted mushrooms. The big difference between the hot pot and the spicy hot pot is that the former rarely uses spice. The mushroom hot pot is also seasonal, depending on the availability of local mushrooms, the Manchurian hot pot uses plenty of suan cai to make the pots stew sour. It is often seen as an event for people in Hong Kong. Another variant includes the use of rice congee in place of stock, in Hubei, hot pot is normally prepared with hot spice and Sichuan pepper
26.
Lemon chicken
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Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. In Canadian Chinese cuisine it usually consists of pieces of meat that are sautéed or deep-fried and coated with a thick. A version of lemon chicken popular in Australasia involves coating the chicken in batter, frying it, a completely unrelated dish from Italy is also called lemon chicken. In this dish, a chicken is roasted with white wine, fresh lemon juice, fresh thyme. In Spain, lemon chicken is similar to the Italian version is called Pollo al Romero con Limón y Piñones and is a whole chicken with lemon sauce, pine nuts, rosemary. A lemon chicken made in France usually includes Dijon mustard in the sauce and is accompanied by roasted potatoes, orange chicken List of chicken dishes List of lemon dishes and beverages Food portal Newspaper articles about lemon chicken from New York City, 1969-1995
27.
Pork Knuckles and Ginger Stew
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Pork Knuckles and Ginger Stew is a dish in traditional Cantonese cuisine. It is traditionally eaten by new mothers in Guangzhou to restore strength and health, according to legend in the early Ming Dynasty there lived a butcher who had the good fortune to marry a very pretty, kind and gumptious girl. However, their happiness was broken by the fact even after several years of marriage. Now in traditional Chinese feudalism, there are three unfilial sins, and of failure to bear a descendant to carry the family name is by far the most unforgivable. Therefore, the butcher’s mother forced the two to divorce, the wife was heartbroken, leaving the family home she moved to a hut on a hill. However to her own surprise she found that she was now pregnant, the butcher still loved his wife and visited her. After several years, the child grew up. The wife forgave the butcher’s mother and returned with her son to the marital home and his grandmother was elated to receive him and the stew. Thereafter, whenever a baby is born, the family make a pot of sweet vinegar stew and share it with friends. Pork Knuckles and Ginger Stew is not an everyday Chinese cuisine and it is a traditional postnatal therapeutic food in the Guangzhou region of China, eaten to aid the recovery of new mothers after giving birth. It helps in the recovery of health from the fatigue of pregnancy in the first forty days of post-partum confinement known in Cantonese as choe yuet. According to Cantonese custom, Pork Knuckles and Ginger Stew is used to celebrate the birth of a child, the new parents will distribute this dish to their relatives and friends to herald the arrival of the newborn twelve days after the babys birth. The ingredients used in making pork knuckles and ginger stew are nutritious which help the new mother to recover. Calcium in the bones of the pork knuckles will be dissolved by the vinegar during the cooking process, eggs provide the new mother with large amount of protein which is especially good for repairing muscles. The tradition is to cook this dish in an earthenware pot with a glazed interior. The acidic vinegar and cooking method will leach metals from iron pots into the stew, as a traditional ritual, families usually make the stew themselves, sometimes according to their own secret family recipes. In modern times people are able to spend the time for the time-consuming preparation of the stew. In Hong Kong, Chinese herbal franchises such as Hung Fook Tong, in 2013 February, Hung Fook Tong launched a promotion selling vouchers for a pot of the delicacy
28.
Seafood birdsnest
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Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. It is also found within Cantonese cuisine and it is usually classified as a mid to high-end dish depending on the seafood offered. The edible nest holding the seafood is made out of fried taro or noodles. There are different intricate netting used in the nest making, the fried nest is usually tough and crunchy. Despite the name there is nothing bird-related in this dish, nor are there any dried ingredients, the most common ingredients are scallops, peapods, boneless fish fillet, celery sticks, straw mushrooms, calamari, shrimp
29.
Shark fin soup
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Shark fin soup is a traditional soup or stewed item of Chinese cuisine and Vietnamese cuisine served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture, while the taste comes from the soup ingredients. The soup originated centuries ago during the Ming Dynasty, Demand for the soup has increased as income levels of Chinese communities worldwide have risen. International concerns over the sustainability and welfare of sharks have impacted consumption, consumption reduced by 50-70% in China between 2011 and 2013. Shark fin soup dates back to Ming Dynasty China and is considered by Chinese as one of the eight treasured foods from the sea, the popularity of shark fin soup rose in the late 18th and early 19th centuries as standards of living began to improve. The delicacy was coveted by everyone from commoners to the emperors because it was rare and delicious only after a complicated, holding both culinary and symbolic significance, the dish is popular at occasions such as weddings, banquets, and important business deals. It symbolizes wealth, power, prestige, and honor and this staple of gourmet Chinese cuisine is believed to be a show of respect, honor, and appreciation to the guests. Genuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species, raw shark fins are processed by first removing the skin and denticles, then trimming them to shape and bleaching to a more desirable colour. There are two types of the form, cooked/skinned and raw/unskinned which requires more preparation. Both need to be softened before they can be used to prepare soup, Sharks fins are sold in many forms, dried, cooked, wet and frozen. Canned ready-to-eat shark fin soup is available in Asian markets. In shark fin soup, the fins themselves are virtually tasteless, the taste comes from the soup, while the fins are valued for their texture. It has a chewy, sinewy, stringy texture, krista Mahr of TIME called it somewhere between chewy and crunchy. Dave Lieberman of OC Weekly wrote that it is a snappy, most westerners reaction to eating shark fin for the first time is that it has almost no taste. However, the fin is used to provide the unique texture rather than to add any flavor. Shark fins were believed in Chinese culture to have properties boosting sexual potency, enhancing skin quality, increasing qi or energy, preventing heart disease, there is no scientific evidence that shark fins can be used to treat any medical condition. There are claims that shark fins prevent cancer, however, there is no scientific evidence, WildAid, a wildlife non-governmental organization, warned that eating too much shark fin can cause sterility in men. Shark fins are imported in massive amounts by Vietnam, Shark fin soup is a popular delicacy in China, and is eaten in Chinese restaurants around the world
30.
Soy sauce chicken
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Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong, the strong flavour of soy sauce usually covers up the taste of chicken. Another Cantonese dish white cut chicken, often served with soy sauce dip, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapores Hong Kong Soya Sauce Chicken Rice and Noodle, the cheapest Michelin-starred restaurant in the world, specializes in this dish, ayam masak kicap Crispy fried chicken Swiss Wing Teriyaki List of chicken dishes Soy sauce chicken page Soy sauce chicken recipe
31.
Steam minced pork
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Steam minced pork refers to a savory dish popular in the Guangdong area of China. It mainly composes with minced pork and usually mixes with other such as dried squid. It is cooked by steaming over a pot of boiling water until it is well cooked, the seasonings usually include soy sauce, salt, sugar and corn flour and occasionally white pepper and sesame oil. It is usually served with rice during lunch or dinner, the origin of steam minced pork remains unknown. However, It is believed that it is originated from the Guangdong area of China and is classified as one of the representative Cantonese cuisine dishes and it consists of many typical Guangdong dishes qualities such as a sweet and salty favour and the steaming method. It is believed to be stemmed from the Hakke culinary culture, a characteristic of this homemade dish is the rhythmic pounding of the cleaver against the chopping board during preparing the hand-minced pork. Steam minced pork is popular and common among cantonese families because cantonese people find it well with rice. For this reason, it is familiar to hear this sound from each home during lunch or dinner time in Hong Kong. Steam minced pork can be divided into two types, the examples are, Steamed minced pork with salted fish Steamed minced pork with salted egg The preparation usually starts with mincing the pork, traditionally by hand. A technique for yielding a denser and chewier meat texture is lifting the minced pork, the meat typically contains fatback and lean meat in a 1,2 ratio. Fatback is added to keep the moisture of the pork, however, this ratio depends on individual preferences. Seasoning such as soy sauce and other ingredients are added to the minced meat, there is no standard recipe, a variety of ingredients can be added for different flavors. Salted fish, Chinese water chestnut, and mushrooms are common additions, traditionally, steamed minced pork is cooked by steaming. It is put on top of the stand over a pot of boiling water. However, in Guangdong area, it is steamed in rice cookers during rice cooking process. The cooking time usually last for 10 to 30 minutes until it is fully cooked and it is suggested that the elderly should not eat too much. Cantonese cuisine List of pork dishes Food Safety Express, Centre for Food Safety, feature articles about the production and storage of Steamed Minced Pork with Water Chestnut Steamed Pork with Tianjin Preserved Vegetables Steamed Minced Pork and Diced Squid
32.
Suckling pig
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A suckling pig is a piglet fed on its mothers milk. In culinary contexts, a pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines and it is usually prepared for special occasions and gatherings. The meat from suckling pig is pale and tender and the skin is crisp. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig, there are many ancient recipes for suckling pig from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, the suckling pig, specifically, appears in early texts such as the sixth-century Salic law. If someone has stolen a suckling pig and this is proven against him, the words chrane calcium are written in Frankish, calcium is the gloss for suckling pig, porcellum lactantem. These glosses in Frankish, the so-called Malberg-Glossen, are considered the earliest attested words in Old Dutch, there are various preparations for suckling pig in Western and Asian cuisines. Lechón is a dish in several regions of the world, most specifically Spain. The word lechón originated from the Spanish term leche, alluding to the immaturity of the piglet. Lechón is a cuisine in Spain, Cuba, Puerto Rico, Honduras, Argentina, Uruguay, Bolivia, Ecuador, Perú, Costa Rica. In Spanish cuisine, cochinillo asado is common used to refer to roast piglet, in most of these regions, lechón is prepared throughout the year for special occasions, during festivals, and the holidays. After seasoning, the piglet is cooked by skewering the entire animal, entrails removed, on a large stick, the piglet is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. In Asia, roast suckling pig is eaten in Chinese or Vietnamese restaurants for important parties and it is also a popular dish at wedding dinners or a party for a babys completion of its first month of life. In the former Spanish colony of the Philippines, lechón is considered a national dish, as the usage of the term has evolved over the years, lechón has now come to refer to roasted pig in general. Suckling pigs in the country are referred to as lechón de leche, there is also variant of Suckling Pork among the Indonesian non-Muslim ethnic groups, such as the Balinese, Batak, and Minahasa. Some pork dishes are influenced by ethnic Chinese. The European cuisines of Romania, Portugal, Spain, Germany, Austria, Albania, Croatia and it also accompanies goose as the traditional Christmas feast of families in Russia and Serbia
33.
Sweet and sour
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Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. Commonly used in China, it has used in England since the Middle Ages. Many places in China use a sweet and sour sauce as a sauce for fish and meat. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow, in which the meat is cooked and a sauce added to the wok before serving. Not all dishes are cooked, some, such as sweet and sour fruit and vegetable salad from the regions of China. This dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple, vinegar, and sugar to make a cold served dish. In China traditionally the sauces are made from mixing sugar or honey with a liquid such as rice vinegar, soy sauce. Sometimes a paste made from tomatoes is used but this is rare, Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, Guō Bāo Ròu is a classic dish from North East China, originating in the city of Harbin, Heilongjiang Province. It consists of thinly sliced pieces of pork in potato starch batter. They are then coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavoured with ginger. The batter absorbs the sauce and softens, a Beijing variant has the sauce thin and watery, while the dish as prepared in the North East is often a thicker sauce with some ketchup added to it. However true Guō Bāo Ròu is made with an amber coloured sauce due to the fact that it uses caramelized sugar, from Jiangsu province, the Squirrel-shaped Mandarin Fish has a crisp skin but soft centre. The fish body is scored such that it fans out when cooked, the fish is served with a sweet and sour sauce drizzled on top and garnished with a little shrimp meat and dried bamboo shoots. A speciality of Shandong province, in particular the city of Jinan and it is next coated in corn flour then deep fried causing the fish to curl and the slices to open out. Finally a sweet and sour sauce is poured over the cooked fish and this is one of the distinctive dishes typical of Lu Cuisine. A popular dish in Shanghai cuisine, sweet and sour spare ribs, is made using pork ribs that are coated in corn starch and seasoned before being fried and served in a sweet
34.
White cut chicken
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White cut chicken or white sliced chicken is a type of siu mei. Unlike most other meats in the siu mei category, this dish is not roasted. The chicken is marinated and is cooked in its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the part of the green onion. When the water starts to boil, the heat is turned off, the chickens skin will remain light-coloured, nearly white and the meat will be quite tender, moist, and flavourful. The dish can be served rare in which the meat is cooked thoroughly and this is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore. The chicken is usually cooled before cutting into pieces, the chicken is served in pieces, with the skin and bone, sometimes garnished with cilantro, leeks and/or a slice of ginger. It is usually accompanied by a condiment made by combining finely minced ginger, green onion, salt, additional dips can be spicy mustard, hoisin sauce, soy sauce, oyster sauce, or chili pepper sauce. The dish is common to the cultures of Southern China, including Guangdong, Fujian, in all cases it is served with a condiment called jīang-rōng or jīang-cōng-yóu, which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil. Crispy fried chicken Fried chicken Hainanese chicken rice List of chicken dishes
35.
Wonton noodles
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Wonton noodles (pinyin, Yúntūn miàn, Cantonese Yale, wàhn tān mihn, sometimes called wanton mee is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is served in a hot broth, garnished with leafy vegetables. The types of vegetables used are usually kai-lan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton and it contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus. In Hong Kong and Guangzhou, wonton noodles are served in steaming hot soup with shrimp wontons. There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons in a separate bowl, there are four distinct features, First, the wontons are predominantly prawn, with small amounts of minced pork, or no pork at all. Second, aficionados will insist on fresh, smooth thin noodles which are al dente, free from the taste, third, the bouillon is light brown and is usually steaming hot. Lastly, garlic chives are used as a garnish, the first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet, in order to ensure that the noodles are perfectly al dente and free from noodley taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and then placed in the bowl, the noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot bouillon is then scooped into the bowl, on top of the wonton noodles, the bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany. When served, the spoon must be placed at the bottom, with the wontons above the spoon, because if the noodles soak in the soup for too long then it will be over cooked, this is strictly adhered to by the best wonton noodle establishments. Although the wonton noodle is synonymous with wonton and noodles served in piping hot bouillon, the dish may also be served dry, as in lo mein, where the wonton are placed on a large bed of noodles. Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, some stalls include deep-fried wontons in the dry versions as well. Often served dry, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup, in Malacca, wontons are placed together with the noodles and wonton soup can be ordered separately. The Malacca version is usually spicier than the other Malaysian versions due to the use of a special unsweetened chili sauce. Vegetarian Wanton Mee also served in Malaysia in vegetarian restaurant, instead of using pork to make Char Siu, wheat gluten is used
36.
Yangzhou fried rice
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Yangzhou fried rice or Yeung Chow fried rice is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. Eggs Bits of Sea Cucumber and crab meat The peas may be a replacement for the green onions, some western Chinese restaurants also use soy sauce to flavor the rice. A variant with small pieces of chicken also added is often sold in the UK as special fried rice, Yangzhou fried rice is a perhaps the most well-known dish of the city of Yangzhou, Jiangsu province. The recipe was invented by Qing Chinas Yi Bingshou and the dish was named Yangzhou fried rice since Yi was once the magistrate of Yangzhou. It is often served with fish soup. There are two ways of cooking the dish in terms of the preparation of the egg scrambled, the first variation is known as silver covered gold, in which the egg is scrambled separately before mixing with the rice. The alternative gold covered silver method is described as pouring the liquid egg over the rice and vegetables mix and frying the two together. Legend has it that the best cooks of Yangzhou fried rice will create the dish with a rice grain to egg piece ratio of 5,1 or even 3,1. The attempt, made by the World Association of Chinese Cuisine resulted in 4,192 kilograms of Yangzhou fried rice being produced by a team of 300 cooks in Yangzhou, the organisers initially planned to send the end product to five companies for consumption by their staff. However, about 150 kg of it ended up as pig swill as it had been cooked for four hours and was unsuitable for human consumption. As per organisers, the rest was sent to local canteens, fried rice List of Chinese dishes List of fried rice dishes Yangzhou
37.
Yum cha
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Yum cha, also known as going for dim sum, is a type of Chinese style brunch tea, which involves drinking Chinese tea and eating dim sum. As Cantonese people tend to avoid fried foods early in the day, there are also snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers, which are designed to be eaten communally and washed down with tea. In general, people go to Yum cha with families, co-workers, Yum cha in Cantonese Chinese literally means drink tea. In the US and UK, the dim sum is often used in place of yum cha, in Cantonese, dim sum refers to the wide range of small dishes, whereas yum cha, or drinking tea. Cantonese-speaking communities in Canada and Australia, however, still tend to use the yum cha. Dim sum literally means ‘touch your heart, possibly alluding to the range of dim sum that can be found. The Cantonese Chinese term yam cha or yum cha primarily refers to the tradition of morning tea in Cantonese cuisine exemplified by the tea houses of Guangzhou. Due to the prevalence of Cantonese cuisine outside China, the Cantonese yum cha tradition can be found in parts of the world. By analogy, yum cha is used to refer to morning or afternoon teas in other Chinese cultural traditions. Similarly to a Western morning or afternoon tea, despite the name and these food items are collectively known as dim sum, a varied range of small dishes which may constitute or replace breakfast, brunch or afternoon tea. Dishes are usually steamed or fried and may be savoury or sweet, typical desserts include egg tarts, sai mai lo and mango pudding. Many yum cha restaurants also offer plates of steamed vegetables, roasted meats, congee porridge. Dim sum can be cooked by steaming and frying, among other methods, the dim sums are usually small and normally served as three or four pieces in one dish. It is customary to share dishes among all diners on the same table, because of the small portions people can try a wide variety of food. The ways in which dim sum is served has varied over the years and these people are generally called 夥計, literally meaning staff, however, most customers use the slang terms 靚仔 or 靚女/靚姐 instead of the direct names. Later on, pushable trolleys with a function would be used instead of baskets. Employees would call out the items they were carrying, and a customer who want to order items would then notify the server and this manner allows the customers receive hot, fresh items quickly and is efficient during periods of high patronage. Nowadays, many dim sum restaurants have instead adopted a paper-based à la carte ordering system and this method allows only those items which have been ordered to be prepared in the kitchen, reducing the need for leftovers as well as minimizing wasted food or ingredients
38.
Annin tofu
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Annin tofu is a soft, jellied dessert made of almond milk, agar, and sugar. It is a dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine. It is the Asian version of the blancmange, the name tofu here refers to tofu-like solid, soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e. g. Chinese yudoufu and this pronunciation is somewhat close to the Shanghainese pronunciation of the characters 杏仁. In the traditional recipe, the primary ingredient are almonds, soaked, the almond milk is extracted, sweetened, and heated with a gelling agent. When chilled, the almond milk mixture solidifies to the consistency of a gelatin dessert. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not, most are based on dairy products and a small amount of flavored extract. Gelatin is also a substitute for agar. Almond jelly can be made from scratch or using instant mix, there is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling. One popular brand of mix is DoFu Delight, blancmange List of Chinese desserts Annin tofu recipe
39.
Tripe
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Tripe is a type of edible lining from the stomachs of various farm animals. Beef tripe is usually made from the wall of only the first three chambers of a cows stomach, the rumen, the reticulum, and the omasum. Abomasum tripe is seen less frequently, owing to its glandular tissue content. Though tripe tends to refer to the cow stomach cooked as food, in some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as paunch, hog stomach is also eaten under the term hog maw. Washed tripe is more known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off and it is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser, dressed tripe was a popular nutritious and cheap dish for the British working classes from Victorian times until the latter half of the 20th century. While still popular in parts of the world today, the number of tripe eaters. Tripe has come to be regarded as a pet food, as the increased affluence of postwar Britain has reduced the appeal of this staple food. It remains a popular dish in parts of continental Europe such as France. In France, a popular dish, sold in most supermarkets, is tripes à la mode de Caen. Tripe is eaten in parts of the world. Tripe soup is made in many varieties in the Eastern European cuisine, the stomach is used only as a vessel for the stuffing and is not eaten. Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of La tripière dor that organises a competition every year to elect the worlds best tripes à la mode de Caen maker. Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe, the dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce
40.
Cha siu bao
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Cha siu bao is a Cantonese barbecue-pork-filled bun. The buns are filled with barbecue-flavored cha siu pork and they are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Cha siu refers to the filling, the word bao means bun. There are two kinds of cha siu bao, the traditional steamed version is called 蒸叉燒包 or simply 叉燒包. Steamed cha siu bao has an exterior, while the baked variety is browned and glazed. Although visually similar to 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, encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar. In Hawaii, the item is called Manapua and its name is a shortening of the Hawaiian mea ʻono puaʻa, meaning, delicious pork thing. In the U. S. mainland, the Chinese term is commonly used, the Chinese brought this dim sum item with them when they were brought over as plantation workers. In American Samoa and its islands, the item is referred to as keke puaa. This food usually consists of a bun with a dark pink-colored diced pork filling. The Hawaiian version of the cha siu bao tends to be larger than its Chinese cousin, the red pork fillings dark pink color comes from marinating the pork with a very small amount of saltpeter prior to slow roasting. The bun is occasionally baked, but more frequently steamed when it is made, in Hawaii, freshly prepared or prepackaged frozen manapua may be found in dedicated bakeries, restaurants, and chain convenience stores. Go Believe List of snack foods List of steamed foods Nikuman Siopao Bánh bao Komle List of buns List of pork dishes List of stuffed dishes Food portal
41.
Chicken feet
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After an outer layer of thin skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chickens meat, being mostly skin, chicken feet are very gelatinous. Chicken feet are used in several regional Chinese cuisines, they can be served as a snack, cold dish. They are interchangeably called Fèng zhuǎ, Jī zhuǎ, and Jī jiǎo, today, packaged chicken feet are sold in most grocery stores and supermarkets in China as a snack, often seasoned with rice vinegar and chili. In southern China, they also cook chicken feet with raw peanuts to make a thin soup, the huge demand in China raises the price of chicken feet, which are often used as fodder in other countries. As of June 2011,1 kg of raw chicken feet costs around 12 to 16 yuan in China, compared to 11–12 yuan for 1 kg of frozen chicken breast. In 2000, Hong Kong, once the largest entrepôt for shipping chicken feet from over 30 countries, aside from chicken feet, duck feet are also popular. Duck feet with mustard, which is served with vinegar, fresh green pepper. In Indonesian cuisine, chicken feet are known as ceker, and it is a popular delicacy in Indonesia. Soto ceker is one of the street food in Jakarta, Bali, Surabaya, Bandung. In street side warung or humble restaurants, soto ceker is usually offered as a variation of soto ayam. The deep fried peeled chicken feet, which has separated from its bones. In Indonesia, the soft peeled boneless chicken feet are a choice for baby food — given to babies between 6–12 months old. It often served as nasi tim, steamed rice with boneless chicken feet, mashed liver, Chicken feet which consists of tendons, skin and cartilage, is rich in gelatinous collagen, and is traditionally believed to be beneficial for infants skin, nails, joints and bone development. Chicken feet are known as ceker in Malaysia and are traditionally popular mostly among Malays of Javanese, Chinese and Siamese descent. Many traditional Malay restaurants in the state of Johor offer chicken feet that are cooked together with Malay-style curry, in the state of Selangor, chicken feet are either boiled in soup until the bones are soft with vegetables and spices or deep fried in palm oil. Chicken feet are also eaten by Malaysian Chinese in traditional Chinese cooking style, in Thai cuisine, the chicken feet are served in a variety of dishes, such as in a version of chicken green curry. Chicken feet are basted in a hot red pepper sauce and then grilled and they are often eaten as a second course and served with alcohol
42.
Coconut bar
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Coconut bar is a refrigerated dim sum dessert found in Hong Kong, Taiwan, Southern China and in overseas Chinatowns. It is sweet and has a soft, gelatin-like texture but is white in color rather than translucent like gelatin and it is sometimes referred to as coconut pudding despite not being a pudding. The dessert is made of milk and set with a mixture of tang flour and corn starch, or a mixture of agar agar. It is sweetened, and sometimes sprinkled with desiccated coconuts, the texture varies from silky springy to creamy in texture depending on individual preparations. The standard dim sum version has no filling, maja blanca Mango pudding Jell-O Haupia Tembleque List of Chinese desserts List of desserts Food portal
43.
Har gow
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Ha gow is a traditional Cantonese dumpling served in dim sum. The dumpling is called a shrimp bonnet for its pleated shape. This dish is served together with siumaai, when served in such a manner the two items are collectively referred to as hagaau-siumaai. These shrimp dumplings are transparent and smooth, the prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on, traditionally, ha gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks and it must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked, the amount of meat should be generous, yet not so much that it cannot be eaten in one bite
44.
Jian dui
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Jian dui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp, inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling consisting of lotus paste, or alternatively sweet black bean paste. They are also referred to as sesame balls. Depending on the region and cultural area, jian dui are known as matuan in northern China, ma yuan in northeast China, in American Chinese restaurants and pastry shops, they are known as sesame seed balls. The origins of jian dui can be traced back to the Tang dynasty as a food in Changan. This food item was also recalled in a poem by the Tang poet Wang Fanzhi, with the southward migration of many peoples from central China, the jian dui was brought along and hence became part of southern Chinese cuisine. In Hong Kong, it is one of the most standard pastries and it can also be found in most Chinatown bakery shops overseas. In Tamil Nadu and North-East of Sri Lanka, it is known as Ellu Urundai or Ellurundai, the local word meaning, sesame ball. It comes with different sizes and colors and it is usually filled with sesame seeds, jaggery or sugar and glucose syrup. In Indonesian cuisine, it is called onde-onde, filled with sweetened mung bean paste, people usually eat it as snack. This pastry is also popular and widely available in Indo, Indonesian, in Japan, it is known as goma dango. It is often sold at fairs, in Chinese districts. In Korea, it is called chamkkaegyeongdan, or Jungguksik chamkkaegyeongdan to avoid confusion with Korean-style sesame rice ball cake with sesame coating and it is known as kuih bom, which is usually filled with shredded sweetened coconut, or nuts. Occasionally, it may be filled with red bean paste, among the mainly Hakka-speaking ethnic Chinese in the state of Sabah, jian dui is more commonly known as you chi. In the Philippines, jian dui is called butsi, due to hundreds of years of Chinese settlement in the Philippines, the integration of Chinese cuisine to local dishes has made buchi quite popular. To an extent, it has already been considered an icon of Chinese Filipino culinary tradition, as it is well-known among ethnic Chinese and other Filipinos alike, local restaurants which are sometimes not even Chinese and fastfood chains such as Chowking have added the delicacy to the menu. Aside from the lotus and red bean paste, non-Chinese
Cookbook: Tofu skin 
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