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22 relations: Barbecue, Brill (fish), Chili pepper, Chinese cuisine, Condiment, Dried shrimp, Fujian cuisine, Garlic, Hot pot, List of Chinese sauces, List of condiments, List of sauces, Oil, Peanut sauce, Shallot, Siu haau sauce, Soybean, Stir frying, Taiwanese cuisine, Teochew cuisine, Umami, XO sauce.
Barbecue
Barbecue or barbeque (informally BBQ or barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
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Brill (fish)
The brill (Scophthalmus rhombus) is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Dried shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size.
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Fujian cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the native cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Hot pot
Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
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List of Chinese sauces
This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used in Chinese cuisine.
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List of condiments
A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.
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List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
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Oil
An oil is any nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (does not mix with water, literally "water fearing") and lipophilic (mixes with other oils, literally "fat loving").
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Peanut sauce
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
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Shallot
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
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Siu haau sauce
Siu haau sauce is the primary barbecue sauce used in Chinese and Cantonese cuisine.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Stir frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
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Taiwanese cuisine
Taiwanese cuisine has several variations.
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Teochew cuisine
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang.
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Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
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XO sauce
XO sauce is a spicy seafood sauce that originated from Hong Kong.
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References
[1] https://en.wikipedia.org/wiki/Shacha_sauce
