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Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
Sichuan cuisine is composed of seven basic flavours: sweet, sour, numbing-spicy (like in Sichuan pepper ), spicy, bitter, fragrant/aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks.
Peroxide. In chemistry, peroxides are a group of compounds with the structure R−O−O−R, where the R's represent a radical (a portion of a complete molecule; not necessarily a free radical [ 1]) and O's are single oxygen atoms. [ 2][ 3] Oxygen atoms are joined to each other and to adjacent elements through single covalent bonds, denoted by ...
Most of the Manchu clans took on their Han surnames after the demise of the Qing dynasty.Several clans took on Han identity as early as in the Ming dynasty period. The surnames were derived from the Chinese meaning of their original clan name, Chinese transliteration of the clan's name, the possessed territories, generation and personal names of the clansmen and also inspired by the surnames ...
Wonton soup is called kiao nam ( เกี๊ยวน้ำ, [kía̯w náːm] ); the soup is made with chicken stock and the wontons made with a pork filling. The soup is very famous in Thailand. In Eastern Europe, mainly Russia (where they are called пельмени pelmenyi) and Estonia (where they are called pelmeenid ), wontons are ...
History of Chinese cuisine. The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says ...
The konghou ( Chinese: 箜篌; pinyin: kōnghóu) is a Chinese plucked string instrument. In ancient China, the term konghou came to refer to three different musical instruments: a zither and two different types of harp . Today, konghou usually refers the modern konghou concert harp, which was invented in the last century.