Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours. Shanghai was formerly a part of Jiangsu province; as such Shanghai cuisine is most similar to Jiangsu cuisine and may still be classified as a part of Jiangsu cuisine. Although it has come into more contact with Zhejiang cuisine and foreign influences as an international city. The adoption of Western influence in Shanghai cuisine developed a unique cooking style known as Haipai cuisine.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, brown sugar or sweetened vegetables. Savoury pies may be filled with meat, eggs and cheese (quiche) or a mixture of meat and vegetables.
Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta.
Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. Such techniques have traditionally been associated with nomadic cultures such as the Berbers of North Africa, the Arab Beduins, the Plains Indians and pioneers of North America, and have been carried down to and refined in modern times for use during recreational outdoors pursuits.
Roti is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
A baked potato, or jacket potato, is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese, sour cream, gravy, baked beans or even ground meat.
A casserole is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, and, if so, the cookware itself is called a "casserole dish" or "casserole pan". "Casserole" should not be confused with the word cacerola, which is Spanish for "cooking pot".
Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery.
A pot pie is a type of pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, both beef pot pie and chicken pot pie are the most popular types of pot pies and can vary significantly in terms of both preparation and ingredients.
Humita is a Native South American dish from pre-Hispanic times, and a traditional food from the Andean region of Argentina, Bolivia, Chile, Peru and Ecuador. It consists of masa harina and corn, wrapped in a corn husk, and slowly steamed or boiled in a pot of water. It is similar to a tamale, but made with fresh ground corn. In Bolivia it is known as huminta and in Brazil as pamonha.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
An apple dumpling is a baked pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
Uzbek cuisine shares the culinary traditions of Turkic peoples across Central Asia. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.
Sač is a large metal or ceramic lid like a shallow bell with which bread dough or meat to be baked are covered, and over which ashes and live coals are placed. It enables even, convection baking, and the bell shape allows the steam to recirculate, which makes the meat, fish and vegetables to remain juicy, and the potatoes, and vegetables to intermix their flavors with that of the meat. It is also used for baking bread and traditional pastry like burek and pizza. The bell itself perhaps comes from bell-shaped ovens used for flatbread baking in middle-east.
Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped or formed into a ball.
A tandoor also known as tannour is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus.
Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
Salt crust is the name given to the method of covering of an ingredient, commonly fish such as sea bass and grouper, in a sand-like mixture of usually egg whites and salt. The salt acts as insulation and helps cook the food in an even and gentle manner. After baking, the golden-brown shell is cracked, resulting in moist and evenly cooked food. The technique is used often with chefs as it simultaneously roasts, steams and seasons.
