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 broader sense,it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. The majority of Tibetan momos are half-moon in shape like jiaozi,while Nepali momos are normally round like baozi. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes,sesame seeds,chillies,cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.
Baozi,or simply bao,is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings and preparations,though the buns are most often steamed. They are a variation of mantou from Northern China.
Bánh bao is a Vietnamese bun based on the Cantonese tai pao or da bao,which was introduced to Vietnam by Chinese immigrants. It is a ball-shaped bun containing pork or chicken meat,onions,eggs,mushrooms and vegetables,in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egg inside. They are filled with savory fillings,the most common being seasoned ground pork and quail egg. A vegetarian version of bánh bao also exists.
Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong,a small bamboo steaming basket. Xiaolongbao are often referred to as a kind of "dumpling",but are distinct from Chinese jiaozi or wonton.
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
Siopao,is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi,introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan,which means ‘midland’. Being landlocked on all sides,the influence of localized culinary styles are plentiful to be observed in Henan cuisine. It incorporates a blend of culinary styles from Jiangsu and Beijing,which gives it a unique mix of taste. Henan cuisine is well known for its taste variety including a blend of sour,sweet,bitter,spicy and salty. There are a wide variety of Henan dishes,including carp with fried noodles in sweet and sour sauce,grilled head and tail of black carp,Bianjing roasted duck,stewed noodles with mutton,and spicy soup. Despite its mix of flavours within its culinary forms,Henan cuisine is not known to take them to the extreme. Rather,Henan cuisine is known for inducing a very moderate and balanced mix of flavours in its dishes. Henan has a long cultural history,which not only left precious cultural relics and historical sites but also Henan cuisine. Henan cuisine,has the honor of being one of China's oldest and most traditional cooking styles. There are more than 50 kinds of cooking methods in preparing Henan cuisine. The history of the province shows its relation to the affinity towards food culture among the people of Henan,where the motive to bring together the different tastes from the north and the south to blend it into one dish.
Soup dumpling may refer to:
Shengjian mantou,shengjian bao,or shengjian for short,is a type of small,pan-fried baozi which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. Within Shanghai,shengjian mantou typically have thin,crispy skins while those sold elsewhere usually have thicker,bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then,its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item,it has a significant place in Shanghai cuisine.
Xiaochi is an important category of Chinese street food,commonly found in Chinese populated communities around the world. Xiaochi are substantial snacks,which can be eaten together or with more substantial dishes like the Spanish tapas or Middle Eastern Levantine meze,or alone as a light meal or snack like the French goûter.
Dumpling is a broad class of dishes that consist of pieces of cooked dough,often wrapped around a filling. The dough can be based on bread,wheat or other flours,or potatoes,and it may be filled with meat,fish,tofu,cheese,vegetables,or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
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 雲吞 / 云吞 and wenden from Shanghainese 餛飩 / 馄饨. Even though there are many different styles of wonton served throughout China,Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough,which is then sealed by pressing the edges together. Finished jiaozi can be boiled,steamed,pan-fried,or deep-fried,and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup.
