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Hoisin Sauce
HOISIN SAUCE is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce . It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, red chillies and garlic. Vinegar, Chinese five spice
Chinese five spice
and sugar are also commonly added. The word hoisin (海鮮, Cantonese
Cantonese
: hoi2 sin1 Mandarin : hǎixiān) is Chinese for seafood , but the sauce does not contain any seafood ingredients
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Mu Shu Pork
MOO SHU PORK (also spelled Mù Xū RòU, MOO SHI PORK, MU SHU or MU XU PORK) is a dish of northern Chinese origin, possibly originating from Shandong . It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American Chinese cuisine . CONTENTS* 1 Description * 1.1 Chinese * 1.2 American Chinese * 1.3 Variations * 2 Serving * 2.1 Chinese style * 2.2 American Chinese style * 3 Etymology * 4 See also * 5 References DESCRIPTIONCHINESEIn its traditional Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin , cucumber, and scrambled eggs , stir fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and enokitake mushrooms. The dish is seasoned with minced ginger and garlic , scallions , soy sauce , and rice cooking wine (usually huangjiu )
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Popiah
POPIAH ( Pe̍h-ōe-jī
Pe̍h-ōe-jī
: pȯh-piáⁿ) is a Fujianese /Chaoshan-style fresh spring roll common in South East Asia
South East Asia
. Popiah
Popiah
is often eaten in the Fujian
Fujian
province of China
China
(usually in Xiamen
Xiamen
) and its neighbouring Chaoshan
Chaoshan
(and by the Chaoshan
Chaoshan
and Hoklo diaspora in various regions throughout Southeast Asia
Southeast Asia
) during the Qingming Festival
Qingming Festival
. In the Chaoshan
Chaoshan
dialect , popiah is pronounced as /poʔ˩piã˥˧/(薄餅). which means "thin wafer". In varieties of Hokkien, it is also commonly referred to as /lun˩piã˥˧/(潤餅), which is the etymological origin of "lumpia " in Indonesia and the Philippines
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Char Siu
CHAR SIU (Chinese : 叉燒; Cantonese
Cantonese
Yale : chāsīu) is a popular way to flavor and prepare barbecued pork in Cantonese
Cantonese
cuisine . It is classified as a type of siu mei (燒味), Cantonese
Cantonese
roasted meat
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Cantonese Cuisine
CANTONESE CUISINE (廣東菜), also known as YUE CUISINE or GUANGDONG CUISINE, refers to the cuisine of China's Guangdong
Guangdong
Province , particularly the provincial capital, Guangzhou
Guangzhou
(Canton) . It is one of the Eight Culinary Traditions of Chinese cuisine
Chinese cuisine
. Its prominence outside China is due to the large number of emigrants from Guangdong. Chefs trained in Cantonese
Cantonese
cuisine are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese
Cantonese
cuisine
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Spring Roll
SPRING ROLLS are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine
Southeast Asian cuisine
. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture
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Peking Duck
PEKING DUCK is a dish from Beijing
Beijing
that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with spring onion , cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce ) can be used. CONTENTS * 1 History * 2 Preparation * 2.1 Raising the duck * 2.2 Cooking * 3 Serving * 3.1 Reheating * 3.2 Notable restaurants * 4 Gallery * 5 See also * 6 References * 7 External links HISTORY A Peking Duck being roasted by a hung oven circa 1933. Duck has been roasted in China since the Southern and Northern Dynasties
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Chili Pepper
The CHILI PEPPER (also CHILE PEPPER CHILLI PEPPER, or simply CHILLI, from Nahuatl
Nahuatl
chīlli Nahuatl
Nahuatl
pronunciation: ( listen )) is the fruit of plants from the genus Capsicum
Capsicum
, members of the nightshade family, Solanaceae . They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids . Chili peppers originated in Mexico. After the Columbian Exchange , many cultivars of chili pepper spread across the world, used for both food and traditional medicine . Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China
China
is the world's largest producer of green chillies, providing half of the global total
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Preservative
A PRESERVATIVE is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs , paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes . In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. Preservative
Preservative
food additives reduce the risk of foodborne infections , decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined
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Food Coloring
FOOD COLORING, or COLOR ADDITIVE, is any dye , pigment or substance that imparts color when it is added to food or drink . They come in many forms consisting of liquids, powders , gels , and pastes . Food coloring is used both in commercial food production and in domestic cooking. Food
Food
colorants are also used in a variety of non-food applications including cosmetics , pharmaceuticals , home craft projects, and medical devices. CONTENTS * 1 Purpose of food coloring * 2 History of artificial food colorants * 3 Regulation * 3.1 History of regulation * 3.2 Current regulation * 3.3 Permitted colorants * 3.3.1 E.U. * 3.3.2 U.S
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Condiment
A CONDIMENT is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures , to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time. Many condiments are available packaged in single-serving packets , like mustard or ketchup, particularly when supplied with take-out or fast-food meals. They are usually applied by the diner, but are sometimes added prior to serving; for example, in a sandwich made with ketchup , mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture to the food; barbecue sauce , compound butter , teriyaki sauce , soy sauce , and marmite are examples. The term condiment comes from the Latin condimentum, meaning "spice, seasoning, sauce" and from the Latin condere, meaning "preserve, pickle, season"
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Phở
PHở or PHO (pronounced variously as /fɜːr/ , /fʌ/ , or /foʊ/ ; Vietnamese: ( listen )) is a Vietnamese noodle soup consisting of broth , rice noodles called bánh phở, a few herbs, and meat , primarily made with either beef or chicken. Pho
Pho
is a popular street food in Vietnam
Vietnam
and the specialty of a number of restaurant chains around the world. Pho
Pho
originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam
Vietnam
War . Because pho's origins are poorly documented, there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself. The Hanoi
Hanoi
and Saigon
Saigon
styles of pho differ by noodle width, sweetness of broth, and choice of herbs
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Soy Sauce
SOY SAUCE (also called SOYA SAUCE in British English
British English
) is a condiment made from a fermented paste of soybeans , roasted grain , brine , and Aspergillus oryzae or Aspergillus sojae molds . Soy sauce in its current form began about 2200 years ago in Western Han dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment (especially atop plain rice)
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Sweet And Sour Sauce
SWEET AND SOUR is a generic term that encompasses many styles of sauce, cuisine and cooking methods. Commonly used in China , it has been used in England since the Middle Ages , and remains popular in Europe and in the Americas
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Special
SPECIAL or SPECIALS may refer to: CONTENTS * 1 Music * 2 Film and television * 3 Other uses * 4 See also MUSIC * Special (album) , a 1992 album by Vesta Williams * "Special" (Garbage song) , 1998 * "Special" (Mew song) , 2005 * "Special" (Stephen Lynch song) , 2000 * The Specials
The Specials
, a British band * "Special", a song by Violent Femmes on The Blind Leading the Naked * "Special", a song on
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Hoisin Sauce
HOISIN SAUCE is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce . It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, red chillies and garlic. Vinegar, Chinese five spice
Chinese five spice
and sugar are also commonly added. The word hoisin (海鮮, Cantonese
Cantonese
: hoi2 sin1 Mandarin : hǎixiān) is Chinese for seafood , but the sauce does not contain any seafood ingredients
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