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History Of Wonton Noodles:
Wonton noodles [Mandarin: Yun-tun mian; Cantonese: Wan-tan Min], sometimes called wanton mee ("wanton" is a Cantonese word for dumpling while noodles in Hokkien is "mee" or in Cantonese, "min") is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kailan also...
History Of 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 coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy, red chillies and garlic. Vinegar and sugar are also commonly added. The word hoisin is from the Chinese word for seafood (海鮮, Cantonese: hoi2 sin1 Mandarin: hǎixiān).
Peking-style... hoisin sauce ingredients include starches such as sweet potato, wheat or rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soy beans. Despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it. Neither does it contain plums, even though it is frequently misidentified as plum sauce.
A number of Chinese cuisine dishes such as spring rolls, mu shu pork, popiah, Peking duck and barbecued pork use the sauce. It is especially common in Cantonese cuisine flavoring.
In Vietnamese, hoisin sauce is called "tương đen". It is a popular condiment for phở, a Vietnamese noodle soup. However, as a condiment, it is primarily used in Southern style phở. Hoisin sauce is not served alongside Northern style phở. The sauce can be directly added into a bowl of phở at the table, or can be used as a side dip for the meat of phở dishes. In phở, hoisin is typically accompanied by Sriracha sauce or "tương đỏ". The hoisin sauce is also used to make dipping sauce for Vietnamese spring rolls and other dishes similar to spring/summer rolls. In cooking, it can be used for glazing broiled chicken.
History of Sweet and Sour Sauce
Some authors say that the original sweet and sour sauce (simplified Chinese: 糖醋酱; traditional Chinese: 糖醋醬; pinyin: tángcùjiàng; Jyutping: tong4 cou3 zoeng3) came from the Chinese province of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in co...oking as is commonly found in westernized Chinese cuisine.
This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.
Not all dishes are cooked; some, such as "sweet and sour fruit and vegetable" salad from the eastern regions of China, also find their way in Chinese cuisine. This dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar to make a cold served dish.
In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking.
Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. Hong Kong's gourmet Willie Mak, himself a long time friend of Leung, suggests contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and might break the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands.
History Of Curry (Sauce)
Curry (/ˈkʌri/, plural curries) is a dish whose origins are in South and Southeast Asian cuisines. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce, but curries may be "wet" or "dry". A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient.
In original trad...itional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.
Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. Many are instead entirely vegetarian, especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.
The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).
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Roast Duck History:
Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "Shaoyazi" (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, ...and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.
By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. For instance, one of the verses of Duan Zhu Zhi Ci, a collection of Beijing poems was, "Fill your plates with roast duck and suckling pig". In 1864, the Quanjude (全聚德) restaurant was established in Beijing. Yang Quanren (楊全仁), the founder of Quanjude, developed the hung oven to roast ducks. With its innovations and efficient management, the restaurant became well known in China, introducing the Peking Duck to the rest of the world.
By the mid-20th century, Peking Duck had become a national symbol of China, favored by tourists and diplomats alike. For example, Henry Kissinger, the Secretary of State of the United States, met Premier Zhou Enlai in the Great Hall of the People on July 10, 1971, during his first (secret) visit to China. After a round of inconclusive talks in the morning, the delegation was served Peking Duck for lunch, which became Kissinger's favourite. The Americans and Chinese issued a joint statement the following day, inviting President Richard Nixon to visit China in 1972. Peking Duck was hence considered one of the factors behind the rapprochement of the United States to China in the 1970s. Following Zhou's death in 1976, Kissinger paid another visit to Beijing to savor Peking Duck. Peking Duck, at the Quanjude in particular, has also been a favorite dish for various political leaders ranging from Cuban revolutionary Fidel Castro to former German chancellor Helmut Kohl.
Two notable restaurants in Beijing which serve this dish are Quanjude and Bianyifang, both centuries-old establishments which have become household names, each with their own style: Quanjude is known for using the hung oven roasting method, while Bianyifang uses the oldest technique of closed oven roasting.