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Edible bird's nests, also known as swallow nests (Chinese : 燕窝; pinyin : yànwō), are bird nests created from solidified saliva by edible-nest swiftlets, Indian swiftlets and other swiftlets of the genera Aerodramus, Hydrochous, Schoutedenapus and Collocalia, which are harvested for human consumption. Edible swiftlet nests, packaged for sale.
Edible-nest swiftlet. The edible-nest swiftlet (Aerodramus fuciphagus), also known as the white-nest swiftlet, is a small bird of the swift family which is found in Southeast Asia. Its opaque and whitish bird nest is made exclusively of solidified saliva and is the main ingredient of bird's nest soup, a delicacy of Chinese cuisine.
Hanyu Pinyin. hǎi xiān qiǎo cháo. Yue: Cantonese. Jyutping. hoi2 sin1 zoek3 caau4. 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. It is usually classified as a mid to high-end dish depending on the seafood offered.
Authentic bird's-nest soup is made from nests of some species of swiftlet, mainly the edible-nest (or white-nest) swiftlet (Aerodramus fuciphagus) and the black-nest swiftlet. Instead of twigs, feathers and straw, these swiftlets make their nest only from strands of their gummy saliva, which hardens when exposed to air.
A busyador or a swift nest collector[2] is a person who harvests edible bird's nests (namely those created by edible-nest swiftlets, or Aerodramus fuciphagus) in Southeast Asia, and particularly in the Philippines. [1] The nests are made of the birds' solidified saliva, and serve as the main ingredient of bird's nest soup, a delicacy of Chinese ...
While they are considered a rare delicacy in Chinese cuisine, especially in soup, the U.S. holds severe import restrictions against bird's nests due to the fear of avian flu. Blackened Redfish and ...
Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from ...
The hardened saliva nests of the edible-nest swiftlet and the black-nest swiftlet have been used in Chinese cooking for over 400 years, most often as bird's nest soup. [21] Over-harvesting of this expensive delicacy has led to a decline in the numbers of these swiftlets, [ 22 ] [ 23 ] especially as the nests are also thought to have health ...