Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product (gelatin), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly recipes are included in the 19th-century cookbooks of English food writers Eliza Acton and Mrs Beeton.
Amorphophallus is a large genus of some 200 tropical and subtropical tuberous herbaceous plants from the Arum family (Araceae), native to Asia, Africa, Australia and various oceanic islands. A few species are edible as "famine foods" after careful preparation to remove irritating chemicals. The genus includes the Titan arum of Indonesia, which has the largest inflorescence of any plant in the genus, and is also known as the 'corpse flower' for the pungent odour it produces during its flowering period, which can take up to seven years of growth before it occurs.
Oden is a type of nabemono consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
A mochi is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs, corms, rhizomes, and stem tubers.
Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period.
Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener. It is a major source of mannan oligosaccharide (MOS) found in nature, the other being galactomannan, which is insoluble.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Shirataki are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. In traditional Japanese cuisine, they are eaten in soups or stir-fried. The texture is chewy, similar to a tough jelly, and has little flavor before seasoning.
MannanLife Co., Ltd. is a company in Japan that sells "Konnyaku Batake" fruit-flavoured konnyaku jelly. MannanLife holds a 60 to 70 percent share of the konnyaku jelly market in Japan.
Gummies, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets. Popular types include gummy bears, Sour Patch Kids, Jelly Babies and gummy worms. Various brands such as Bassett's, Haribo, Albanese, Betty Crocker, Hersheys, Disney and Kellogg's manufacture various forms of gummy snacks, often targeted at young children. The name gummi originated in Germany, with the terms jelly sweets and gums more common in the United Kingdom.
Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
Tokoroten is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa and allowing the mixture to congeal into a jelly. The jelly is then pressed through an extruding device and shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.
Lychee Mini Fruity Gels are a type of sweet or candy made with konjac, a gummy binding agent made from the tubers of the konnyaku root. The product is made by AP Frozen Foods Ltd, Thailand.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
In the Burmese language, the term mont translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called mont, but the term may also refer to certain varieties of noodle dishes, such as mohinga. Burmese mont are typically eaten with tea during breakfast or afternoon tea time.
