• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Chinese Food » Page 2

Chinese Food

Fermented Black Beans

Fermented Black Beans are beans that have been transformed into a condiment for cooking. They will look a bit like small, black raisins and are slightly moist. They have a very salty, pungent flavour. To make Fermented Black Beans, cooked black soybeans are fermented in the water they were cooked in, then drained and mixed…

Read More

Five Spice Powder

Five Spice Powder © Denzil Green Five Spice Powder is used in Chinese cooking as a spice mix. The following makes 5 teaspoons: 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Cloves; 1 teaspoon Fennel Seed; 1 teaspoon Star Anise; 1 teaspoon Szechwan Peppercorns Sometimes, ginger, galanga and black cardamom are added.

Fortune Cookies

Fortune Cookie © Denzil Green Fortune Cookies are crispy cookies, that are hollow in the centre. Or rather, they are a shell formed of cookie, folded into a bow shape. Inside the cookie, there is a strip of paper. On the paper is printed a sentence or two telling your “fortune.” Fortune Cookies are a…

Read More

Fried Chow Mein Noodles

Fried Chow Mein Noodles are curly, crisp, brown noodles that come in packages or in tins to keep them crunchy. They are egg noodles that have been cut into short lengths, cooked through boiling in water, then deep fried. This is a North American invention, and is completely foreign to China. They provide a crunchy…

Read More

Gai Lan

Gai Lan is related to Bok Choy, but is grown more for its stalks and florets than for its leaves. It looks somewhat like Broccoli, but its leaves are broader, the stems are longer, and the floret heads are smaller. It has dull grey green waxy leaves. It also has a flavour similar to Broccoli,…

Read More

Gau Choy Sum

Gau Choy Sum is a variety of Flowering Chinese Chives. The small buds are green, instead of yellow (as they are with Flowering Chinese Chives), and the taste is slightly different. The chives are sold and used before the buds open. The buds are edible.

Hoshi Shiitake

Hoshi Shiitake are large, flat, dried Shiitake mushrooms. They have a more concentrated, meaty flavour than fresh Shiitake mushrooms, and cook up chewy. They are dark brown on top, and tan or orangey-brown underneath where the gills are. The more cracking and crazing in the caps, and the thicker the caps, the better the quality…

Read More

Hot-Pickled Mustard Root

Hot-Pickled Mustard Root is a preserve made from the stem of the Swollen Stem Mustard plant. The smell is a bit like sauerkraut and chile mixed together. It has a crunchy-tender texture, like cucumber pickles, with a salty, sour, spicy taste. Different brands may emphasize one taste more than the other. It is used as…

Read More

Jujube Fruit

Jujube Fruit has no connection with the candy called Jujube. The fruit size varies depending on the cultivar but ranges from 1 inch (2 ½ cm) wide to 2 inches (5 cm.) It has thin, edible, pale red skin with yellow dots on it. The flesh is yellow and crisp, like that of an apple,…

Read More

Koji Yeast

Koji Yeast is a fermenting aid used in China and Japan in creating products such as miso sauce, soy sauce, sake, shochu, huangjiu, natto, etc.It is a mould with long, dark green spores. [1]A separate species, “Monascus purpureus”, is red The mould creates enzymes which in turn convert long starch molecules in food items such…

Read More

Kumquats

Kumquats are a citrus fruit about the size of a quail’s egg or no bigger than a large olive. The fruit can be round or oval. The Kumquat bush is a very slow grower, but can grow up to 14 feet tall (4 metres.) Its leaves are light green underneath, and a darker glossy green…

Read More

Lotus

Lotus is a perennial water plant. It grows throughout the Middle East and Asia. In China, it is cultivated in Hunan, Fiangsu, Fujiang, and Zhejiang provinces. Its first leaves float on surface of the water like a water lily, then subsequent leaf growth reaches up into the air. The leaves are round, and can be…

Read More

Lychee Fruit

Lychee Fruit © Denzil Green Lychee fruit trees will not reproduce true to seed. They must be propagated by grafting. They grow slowly to a maximum height of about 40 feet (12 metres.) Evergreen, their leathery leaves start off red and turn bright green when the trees are older. The trees blossom with yellowish green…

Read More

Napa Cabbage

Napa Cabbage originated in China. The cabbage is 10 to 20 inches (25 to 50 cm) tall and 6 to 8 inches (15 to 20 cm) wide. Its crinkly, crisp leaves will be pale green at the top of them, lightening to almost pure white at the bottoms, with a definite rib in the middle…

Read More

Oyster Sauce

Oyster Sauce is a thick, salty-tasting savoury sauce with a mild oyster flavour to it. It is usually made from a large oyster species called Crassostrea sp. It has no fishy taste, despite its name. It is used a great deal in Chinese restaurants as it is a standard ingredient in Chinese cooking. It is…

Read More

Pea Jelly

Pea Jelly is a Chinese jelly that is served chilled, cut up in squares. The peas used can be any colour. Some commercial makers like to use only white peas. To make it, dried peas are ground, boiled and strained. Only the liquid is kept. A gelling agent is added to the liquid, and it…

Read More

Peach Blossom Salt

Peach Blossom Salt is a coarse salt harvested in Tibet, where it is called “Tears of Droma.” It is described as a red salt, but it is actually more pinkish or “peach” coloured. It’s harvested from the Lancang River gorge, on the border with China’s Yunnan province. Production is centred on the village of Yanjing,…

Read More

Peking Duck

Peking Duck is a roast duck dish, rather than a bird. The bird of similar name is Pekin Duck. It also happens to the duck almost always used for this dish, in China at least. The full name is of the dish is Peking Roast Duck. The dish, which originated in north-eastern China, is really…

Read More

Pigeon-Egg Dumplings

Pigeon-Egg dumplings are a soft Chinese dumpling made in the summer. They are formed in the shape of an egg, and about the size of a pigeon egg. Each dumpling weighs about ½ oz (15 g.) To make them, you wrap rice paste around a filling of osmanthus and mint sweetened with sugar. The paste…

Read More

Pork Bao Buns

Pork Bao Buns are Cantonese savoury rolls filled with pork. The rolls can be baked or steamed; the baked ones come out golden-brown and shiny; the steamed ones white and slightly rubbery. The recipe starts with barbequed pork, cubed small. It is stir-fried with some other ingredients in a glaze which may include soy sauce,…

Read More

Preserved Mustard Greens

Preserved Mustard Greens are a form of pickled cabbage in China, where it is called “Suan Cai”, meaning literally “sour vegetable.” They are not like American mustard greens at all. Preserved Mustard Greens are used as an ingredient in dishes, or they can be served as an appetizer. They are often eaten with congee for…

Read More

Red Rice Vinegar

Red Rice Vinegar is brownish-red. It has both a sweet and sour taste with a bit of saltiness. It can be used on its own as a dipping sauce, or as an ingredient in dishes. Substitutes White rice vinegar, cider vinegar History Notes Red Rice Vinegar was traditionally made in north-western China.

Rice Vinegar (aka Rice Wine Vinegar)

Rice Vinegar (aka Rice Wine Vinegar) is a vinegar made from either fermented rice or from rice wine. There are three different kinds: red, white and black. Red rice vinegar is used as a dip for foods. It has a sweet and sour taste; Black rice vinegar, aka “Jinjiang”, is used in stir-fries and dressings….

Read More

Sea Cucumber

Sea Cucumber © Iain Sinclair A Sea Cucumber is an animal that lives on the ocean floor. It has no real flavour; rather it is appreciated for its “squelchy rubberiness” that Chinese call “kou gan” (“mouthfeel.”) Many Westerners can’t get their heads around eating it, saying it has the consistency and texture of a squelchy,…

Read More

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to Next Page »

Primary Sidebar

Search

    Today is

  • Strawberry Rhubarb Pie Day
    Slice of Strawberry Rhubarb Pie
  • St Columba’s Day
    Columba banging on the gate of Bridei

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.