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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.
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are interchangeable. Soy sauce was introduced into Japan in the 7th century.
Chinese-style steamed bun) is the Japanese name for Chinese baozi, steamed buns filled with cooked ground pork, beef, and/or other ingredients. Tenshindon (天津丼), also known as Tenshinhan (天津飯), is a dish of crab meat omelette (Kani-tama) over rice. The dish name derived from the port city of Tianjin in China.
The usage of garlic chives' flowers in a dipping sauce for mutton dates from the 8th or 9th century CE. In the Jiu Hua Tie , the fifth most important piece of Chinese calligraphy in semi-cursive script , Yang Ningshi [ zh ] (873–954) [ 4 ] [ 5 ] recorded using garlic chive flowers to enhance the flavors of mutton:
Master stocks are typically begun by simmering meat and bones with typical Chinese ingredients, namely water, soy sauce, rock sugar Shaoxing or rice wine.Other commonly added spices and flavourings include scallions, shallots, star anise, dried citrus peel, cassia bark, sand ginger, Sichuan pepper, garlic, ginger, and dried mushrooms.
Kecap asin: Regular soy sauce derived from the Japanese shoyu, but usually more concentrated and thicker, with a darker color and stronger flavor; it can be replaced by Chinese light soy sauce in some recipes. Salty soy sauce was first introduced into Indonesia by Hokkien people so its taste resembles that of Chinese soy sauce.
The lump being fried is shaped into disks, [a] [6] and the kakiage are sometimes described as a "pancake" of sorts. [2] It is also referred to as a type of "fritter".[7] [8]The recipe may call for gently sliding the dollop of battered ingredients into hot oil, [6] and since it may try to break apart, a spatula may be used to hold it into place until the shape has set. [9]