Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Teochew's and Fujian's culture, language, and their geographic proximity to each other. However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.
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 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.
Eileen Chang (traditional Chinese: 張愛玲; simplified Chinese: 张爱玲; pinyin: Zhāng Àilíng; Wade–Giles: Chang1 Ai4-ling2；September 30, 1920 – September 8, 1995), also known as Chang Ai-ling or Zhang Ailing, or by her pen name Liang Jing (梁京), was a Chinese-born American essayist, novelist, and screenwriter.
Iris Shun-Ru Chang was an American journalist, author of historical books and political activist. She is best known for her best-selling 1997 account of the Nanjing Massacre, The Rape of Nanking, and in 2003, The Chinese in America: A Narrative History. Chang is the subject of the 2007 biography Finding Iris Chang, and the 2007 documentary film Iris Chang: The Rape of Nanking starring Olivia Cheng as Iris Chang. The independent 2007 documentary film Nanking was based on her work and dedicated to her memory.
Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor.
Mandu, or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout South Korea.
Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
Qīngtuán, also written as Tsingtuan, is a green-colored dumpling originating from Jiangnan and common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. It is usually filled with sweet red or black bean paste. The exact technique for making qingtuan is quite complicated and the grass involved is only edible in the early spring, so it is typically only available around the time of the Qingming Festival (April 4 or 5), with which the rice cake has become associated. Nowadays, qingtuan sold in most convenience stores in China are made of glutinous rice mixed with matcha. Modern versions use a wider variety of fillings, such as rousong or salted egg yolk.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Revolution Is Not a Dinner Party is a work of historical fiction written by Ying Chang Compestine and published in 2007. The story is set at the end of the Cultural Revolution in Wuhan, China. The novel is about a young girl from an upper-class family facing persecution and other challenges brought upon the upper class living in communist China.
Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Secrets of the Terra-Cotta Soldier is a 2014 children's historical novel with fantasy elements written by Ying Chang Compestine and her son, Vinson Compestine. It is set in 1970s China.
A Banquet for Hungry Ghosts: A collection of Deliciously Frightening Tales is a young adult fiction book written by Ying Chang Compestine. Set in China, the book blends Chinese culture, cuisine, and modern customs into eight horror stories.[1][2]
The Runaway Wok is a children's picture book written by Ying Chang Compestine and illustrated by Sebastia Serra. Published in 2011 by Dutton Children's Books, the story follows a boy named Ming and his adventures with a magical talking wok who grants wishes. The story portrays the rich family as evil and the poor family as heroic.
The Story ofseries is a collection of children's picture books that were written by Ying Chang Compestine and illustrated by Yongsheng Xuan. Each installation depicts the invention of various objects in Chinese culture, including chopsticks, noodles, kites, and paper. An author's note and recipe is included at the end of each book. The first publication of The Story of Chopsticks was printed in English in 2001 by Holiday House. In 2016, the bilingual edition was printed in English and Chinese by Immedium. The illustrations, done by Xuan use traditional Chinese-style cut paper.
Cooking with an Asian Accent is a cookbook written by author Ying Chang Compestine. Unlike traditional cookbooks, Compestine's recipes are inspired by the efficiency of Western culture and the spiritual nourishment of Asian lifestyle. Among the recipes, Compestine includes personal stories of her experience with the blending of Eastern and Western culture.
The Runaway Rice Cake is a picture book written by Ying Chang Compestine and illustrated by Tungwai Chau. The book tells the story of the Chang family and the sense of community that can be born from a simple act of kindness.
The Real Story of Stone Soup is a picture book written by Ying Chang Compestine and illustrated by Stéphane Jorisch. The stone soup folk story is often associated with European folklore, but Compestine retells it set in China.
Crouching Tiger is a children's picture book written by award-winning author, Ying Chang Compestine, and illustrated by Yan Nascimbene. Published in 2011 by Candlewick Press, the book tells the story of a young, Chinese-American boy who comes to appreciate his Chinese heritage thanks to his grandfather's tai chi lessons.
D Is For Dragon Dance is a 2007 children's picture book written by Ying Chang Compestine and illustrated by Yongsheng Xuan. The book explores the Chinese New Years traditions through a rhyming acrostic format using the English alphabet. The book concludes with an author's note, an artist's note, and a recipe for "New Year's Dumpling Delight".
