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Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.
Chinese cuisine is an important part of Chinese culture and includes cuisines originating from China. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has 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.
Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami flavor.
Youtiao is a long golden-brown deep-fried strip of dough first eaten in China and also popular in other East and Southeast Asian cuisines.
Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
Zhajiangmian, literally "fried sauce noodles", commonly translated as "noodles served with fried bean sauce", is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried meat dices or ground pork or beef with salty fermented soybean paste. Zhajiang also means "fried sauce" in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.
Douchi, or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans, salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Lingnan culture, or Cantonese culture, refers to the regional Chinese culture of the region of Lingnan: twin provinces of Guangdong and Guangxi, the names of which mean "eastern expanse" and "western expanse" respectively.
Canadian Chinese cuisine is a popular style of Canadian cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed in a similar process to American Chinese cuisine.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Claypot rice, sometimes translated as "rice casserole", is a traditional dinner dish in Southern China and Southeast Asia, mainly Hong Kong, Malaysia and Singapore. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella. It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food", e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants, others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China.
Sapmaan go Waisammo? or One Hundred Thousand Whys? is a 1993 Cantonese album recorded by Chinese Cantopop singer Faye Wong as 王靖雯 Wong Ching Man, when she was based in Hong Kong. It is named after a popular Chinese science book, One Hundred Thousand Whys by Ye Yonglie.
Samuel Bowen was an English entrepreneur and farmer who established an estate in Savannah, Georgia, where he cultivated the first soya beans in North America. While earlier sources credited Benjamin Franklin with the introduction of the soya bean to North America, later research has shown that Bowen was responsible.
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisine, and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese and wenden from Shanghainese (/ɦwəɲd̼əɲ/).
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is darkly-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder and sugar are also commonly added.
Jiaozi are Chinese dumplings commonly eaten in China and other parts of East Asia. Jiaozi are folded to resemble Chinese sycee and have great cultural significance attached to them within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout the entire country and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers. The English-language term "potsticker" is a calque of the Mandarin word 鍋貼 "guotie". Potsticker was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book How to Cook and Eat in Chinese, which was first published in 1945. In northern China, however, 鍋貼 "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi.
References
- "Breve diccionario etimológico de la lengua española" by Guido Gómez de Silva ( ISBN 968-16-2812-8)