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Jiang Yuan was the mother of Qi (also known as Houji), credited in Chinese mythology with founding the Ji clan who went on to establish the Zhou dynasty. She was said historically to have been a consort of Emperor Ku. In mythology, she gave virgin birth to a miracle child.
Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine.It is also known as sweet wine or sweet rice wine. [1] It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%).
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...
The book includes more than330 food items and provides a detailed discussion of the tastes, characteristics and effects on the body of various drinks and foods, as well as their medical uses from the perspective of traditional Chinese medicine. [126] Lü Yuan Cong Hua Yinengpian: 履园丛话· 艺能篇: Qian Yong There's one chapter titled ...
Jiang Yuan, legendary ancestress of the dynastic rulers of the Zhou dynasty Topics referred to by the same term This disambiguation page lists articles associated with the title Jiangyuan .
Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces. The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it is similar to Beijing cuisine which it heavily influenced.
Many dishes in Beijing cuisine that are served as main courses are derived from a variety of Chinese Halal foods, particularly lamb and beef dishes, [5] as well as from Huaiyang cuisine. Huaiyang cuisine has been praised since ancient times in China and it was a general practice for an official travelling to Beijing to take up a new post to ...
Jiangxi cuisine (Chinese: 江西菜; pinyin: Jiāngxī cài), also known as Gan cuisine (赣菜; 贛菜; gàncài), is a style of Chinese cuisine derived from the native cooking styles of Jiangxi province in southern China. [1]