Pages

Wednesday, September 18, 2024

中秋节 :时节食品


月饼,又称月团、丰收饼、团圆饼等,最初是用来拜祭月神的供品,也是中秋节的时节食品。

 

传统月饼按产地、特色、材料(饼皮、馅心)、做法、样式和口味(甜、咸、麻辣)来分有:

广式月饼:皮薄、松软、香甜、馅足。

晋式月饼:甜香,醇和。形式古朴,口味醇厚、酥绵爽口,甜而不腻。

潮式月饼:皮酥馅细,油不肥舌,甜不腻口,口感柔软。

苏式月饼:松脆、香酥、层酥相叠,重油而不腻,甜咸适口。

滇式月饼:皮酥馅美,甜咸适中,色泽澄黄,油而不腻。

京式月饼:外形精美,皮薄酥软,层次分明,风味诱人。

徽式月饼:小巧玲珑,洁白如玉,皮酥馅饱。

衢式月饼:酥香可口,芝麻当家。

秦式月饼:冰糖、板油出头、皮酥馅甘,甜而不腻。

丰镇月饼:味道香甜,入口醇香浓厚,令人回味无穷。

桥式月饼:皮酥松脆,内馅甜美,出产自苍南县桥墩镇而出名,属于潮式的进化版本

 

 

 

 


潮州朥饼,属于粤菜系。色泽金黄鲜艳、皮酥薄脆,豆沙馅厚润滑,口味清甜,肥而不腻。潮州朥饼属酥皮类饼食,主要品种有绿豆沙朥饼,乌豆沙朥饼等。猪油在潮州称为朥,而在制作朥饼的过程中,不论是制皮还是制馅,猪油都唱主角。在猪油的作用下,朥饼特别润滑清甜,故人们把潮州本上制作的、具有浓郁潮州乡土特色的月饼称为“朥饼”。

 

潮州朥饼的皮由两个部分组成:酥和皮。酥是面粉和猪朥混和而成。皮则是用,精面粉、猪朥、麦芽糖、适量的水做成的。

 

 

 

云片糕又名雪片糕,是江苏、广东梅州、潮州等地的传统糕类美食 。其名称是由片薄、色白的特点而来的。其特点质地滋润细软,犹如凝脂,能久藏不硬。

 

云片糕原料繁多,工艺极为精细。主要原料有糯米、白糖、猪油、榄仁、芝麻、香料等十来种。

 

 

 

猪笼饼,又名「猪仔饼」,是广东省著名的地方小吃,中秋节节日食俗。广东人在中秋节时送给长者或小朋友的传统食品。因为做成小猪的形状而得名。

 

猪笼饼的外形,一般是塑成小猪模样,但也会有其它变化,譬如其它动物的形状,如金鱼、蝴蝶等等。猪笼饼最特别之处,是它并非用盒子盛载,而是用一个塑料猪笼(或小竹笼)装,笼子五颜六色,有的还绑上了彩带,或伴以胶花,专用来哄小童,

Wednesday, February 28, 2024

咖喱面 Curry Mee

Curry mee  is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Malaysia and its Southeast Region, it is sometimes called curry laksa  Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.

A typical preparation of Malaysian/Singaporean-style curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish. Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves.




Thursday, December 28, 2023

茶叶分类

 

1979年,中国茶学高等教育创始人之一、安徽农业大学教授陈椽(1908 1999 )在《茶叶分类的理论与实际》文章中正式提出六大茶类的茶叶分类方法。该类方法奠定了现代茶叶科学分类的基础,并被广泛认可和应用。

2014年,中国国家质量监督检验检疫总局、国家标准化管理委员会批准发布《茶叶分类》(GB/T 30766-2014 ),规定了茶叶的术语和定义、分类原则和类别。

2018年,中国国家质量监督检验检疫总局、国家标准化管理委员会批准发布《茶叶化学分类方法》(GB/T 35825-2018 ),规定茶叶化学分类方法的术语和定义、原理、特征性成分因子的检验和表述、分步判别方法、分类的复判。

2023 年,国际标准ISO 20715:2023《茶叶分类》( International Standard ISO 20715:2023 Tea – Classification of tea types ) 正式颁布,标志着我国六大茶类分类体系正式成为国际共识。该项国际标准根据茶叶加工工艺和品质特征,将茶叶分为绿茶、白茶、黄茶、青茶、红茶、黑茶六大类。同时规定了茶叶关键加工工序的名词术语,如做形、闷黄、渥堆等极具中国特色的关键工序名词。











Monday, November 20, 2023

Delicacies @ Deepavali

 







Wednesday, December 28, 2022

Laksa variations @ Malaya

Laksa is a dish of Peranakan origin, with a variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Singapore, Penang, Medan, Malacca, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes.


A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name daun laksa "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.











Monday, December 26, 2022

Bak Kut Teh : Klang vs Singapore

 



Variation

Klang (闽南派)

Singapore (潮汕派)

Name

肉骨茶

肉骨茶

Colour

Dark

Clear

Variants

Soup, Dried

Soup

Main Ingredients

pork / seafood / chicken

pork-rib

Other Ingredients

Button mushroom洋菇

enoki mushroom金针菇

Dried tofu skin腐竹

Dried tofu豆干

?

Side dishes

Youtiao油條

Greens 时蔬

?

Base

Ingredient
(soup)

Chinese herbs

(star anise, cinnamon, cloves, dong quai, fennel seeds and garlic)

and dark soy souce

Pepper corns
(white pepper, black pepper)

and garlic

 






Hokkien Mee : Penang vs Selangor



Variation

Selangor

Penang

Name

福建面

福建面 / 虾面

Noodle Type

Large yellow noodle

Small yellow noodle, alternatively beehon

Cooking method

Stir-fry

Soup

Broth / Soup

Nil. 

Thick black gravy

Reddish spicy prawn paste soup

Side Ingredients / Toppings

Small prawn

Lean pork meat or chicken breast meat

Fish cake

Pak choy or cabbage

Big prawn

Lean pork meat

Hard-boiled eggs

Kangkung

Bean sprouts

Must-have

ingredient

Thick soy souce

Prawn paste