techniki: Chinese cuisine

Evidence: 100 • authority: 72

Chinese cuisine comprises cuisines originating from China, that varies with the country's large population and geographic diversity, as well as from Chinese people from other parts of the world. Due to the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples like rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in the Song dynasty China during the 11th and 12th…

Evidence: 52 • authority: 88

Soy proteins for foods centering around soy sauce and tofu. Abstract In the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non‐Orientals through nationwide supermarkets. Annual production in the U.…

Evidence: 47 • authority: 72

Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa-Indonesia, simplified Chinese: 印尼中华料理; traditional Chinese: 印尼中華料理; pinyin: yìnní zhōnghuá liàolǐ or (Ìn-nî) Tn̂g-lâng-chia̍k (印尼唐人食) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han, Hokkien and Hakka people, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as…

Evidence: 47 • authority: 88

“I use salt. However, I also use soy sauce, oyster sauce, sometimes chili sauce and….”: interviews with Australians of Chinese ancestry regarding reducing salt consumption for hypertension prevention. Abstract Background High dietary salt consumption is a significant health issue in Chinese populations. This study identified the facilitators for and barriers to salt reduction for prevention of hypertension among Chinese Australians. Methods An inductive qualitative study with semi-structured interviews ( n = 8) was conducted with convenience samples recruited from social media. Adults who a) were over 18 years old, b) were of Chinese ancestry and c) had lived in Australia for at least 6 mon…

Evidence: 35 • authority: 72

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. Wheat may also refer to: Wheat (surname) Wheat (band), indie rock band Wheat (color), a color resembling the color of wheat grain Wheat, Tennessee, a former community, United States Wheat, West Virginia, an unincorporated community, United States Wheat (film), a Chinese movie "Wheat (poem)", a 1913 poem by C. J. Dennis

Evidence: 35 • authority: 88

Utilization of Tofu Dregs into Soy Sauce: Study of the Proportion of Tofu Dregs Filtrate With Coconut Sugar on Soy Sauce Quality. The study aims to determine the effect of treatment the proportion of filtrate tofu with coconut sugar to quality soy tofu. The design used a randomized block design (RBD) consisting of six treatments with the proportion of pulp filtrate: coconut sugar is A (125 ml: 157.5 grams) , B (125 ml:172.5 grams), C (125 ml:187.5 grams), D (125 ml:202.5 grams), E (125 ml:217.5 grams), F (125 ml:232.5 grams) and repeated three times. The variables measured include chemical analysis (protein content, water content, sucrose concentration , pH), organoleptic test (flavor, arom…