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Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin. The corn was first described from a specimen from China in 1909.
The stirred dough [1] (simplified Chinese: 搅团; traditional Chinese: 攪團), known as jiaotuan in Chinese, also translated as stirred paste, [2] sticky corn-flour jelly, [3] is a snack from Northwest China, [4] defined as a kind of "paste made of flour".
Being one of the world’s most populous countries, China has a varied cuisine that is vastly different from one region to another, meaning expanding your palate to the world of traditional ...
The gelatinous dough is made of a combination of corn starch, sweet potato starch, and rice flour, which gives it its chewy, sticky, and gelatinous texture (sometimes described as "Q" in Taiwanese parlance [6]) and a greyish translucent hue.
Mongolian- or Northern Chinese-style hot pot is lamb-based. Other popular flavors include herbal chicken broths, mushroom-based broths and tomato-based broths.” Get the recipe. 16. Chinese ...
A cook in central China created some impressive artwork using nothing more than a bunch of corn kernels
Chinese society greatly valued gastronomy, and developed an extensive 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 ...
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunisolar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar.