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The book, comments the food author Anne Mendelson, "never claims to be presenting an encyclopedic, region-by-region picture of Chinese cuisine in all its vastness and complexity", but evokes the "shape and feeling of the major Chinese cooking techniques and putting them to simple use in her recipes". The ingredients are generally limited to ...
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 ...
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
The 2020 Edition of the Chinese Pharmacopoeia lists one "FENG Liaoxing's Medicated Liquor for Arthritis and Dieda" (Chinese: 冯了性风湿跌打药酒; pinyin: Fénɡliǎoxìnɡ Fēnɡshī Diēdǎ Yàojiǔ). It is a baijiu extract of the following ingredients (amounts given for 10-kilogram batch of baijiu): [1]
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 ...
Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
Traditional guilinggao recipes require boiling turtle shell for many hours, first by itself, then with a variety of herbal ingredients, so that the liquid is gradually evaporated and a jelly-like residue forms. Rice flour and corn starch are added to thicken the product. [3] [5]
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use.