Introduction

Welcome to the Food Beverage! Here is the place to find every food information you want, any where, any kind. We are going to show you very detail of food you like, you want, we have it! Enjoy your reading!

Shanghainese Breakfast

Oil stike is a long, golden-brown, deep fried strip of dough in Chinese cusion and other east and Southeast Asian cuisines and is usually eaten for breakfast.

This is called chinese pancakes.it is oven-baked, these delicious snacks are found only on street corners.

I want share the steps to make this pancakes.

Use these pancakes in dishes such as Mu Shu Pork and Sweet Red Bean Paste pancakes (see "More Chinese Pancakes" below for recipe links). Yields about 12 - 15 mandarin pancakes.

Prep Time: 35 minutes

Total Time: 35 minutes

Ingredients:

• 2 cups all-purpose flour
• 3/4 to 1 cup boiling water, as needed
• 3 tablespoons sesame oil, or as needed

Preparation:

In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.

Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter to cut out 3-inch circles of dough.

Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.

Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately.

These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.  

Congee

Congee is a type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations it can be recognised by its thick texture. It can be considered as a porridge or thick soup.
To prepare the dish, rice is boiled in large amounts of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing congee to be cooked overnight. The rice used can either be sticky or regular depending on the country's common practice. Culture also often dictates the way congee is cooked and eaten.
In many Asian cultures, it is also called Kanji (Tamil/Malayalam/Tulu), Ganji (Kannada/ Hindi), Ghanji (Telugu), juk (Cantonese, Korean), chao (Vietnamese), jok (Thai), kayu (Japanese), lúgaw (Filipino), or jau (Bengali) which is derived from a Chinese character zhou (粥, Mandarin).

Xiaolong Bao---Chinese buns

Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin.Steamed buns made with raised flour are seen throughout China and are what is usually referred to as baozi. Steamed xiolongbao made with partially raised flour are more commonly seen in the south. This means that their skin is tender, smoother, and somewhat translucent, rather than being white and fluffy.
Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. One popular and commonly seen variant is pork with minced crab meat and roe. The characteristic soup-filled kind are created by wrapping solid meat aspic inside the skin alongside the meat filling. Heat from steaming then melts the gelatin-gelled aspic into soup. In modern times, refrigeration has made the process of making xiaolongbao during hot weather easier, since making gelled aspic is much more difficult at room temperature.
Semi-leavened dough is uncommon in northern China, and in those parts of China small buns made with fully leavened dough are often also called "xiaolongbao". These buns are sometimes marketed as "Hangzhou-style" to distinguish them from the Jiangnan-style buns.

chocolate！Amazing Dessert！~·~~

Chocolate hot pot is becoming more and more popular in China now. Have you ever tried chocolate hot pot yet?

fruit with chocolate is my favouriate. One delicious treat to make with chocolate is the chocolate hot pot

Korean Barbecue

Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables.

The most typical form of Korean barbecue is galbi made from marinated beef short ribs. However, Korean barbecue also includes many other kinds of marinated and non-marinated meat dishes, and can be divided into several categories.

Korean barbecue is not only popular among Korean consumers but has gained popularity internationally.

Pancakes!

I love Pancake!!

A pancake is a thin, flat, round cake prepared from a batter, or dough in some cases, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat.

You can find pancakes in the most Cafe or restruant!

Sushi

The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to 7th century China (Tang Dynasty) and even Southeast Asia, where it remains popular today.The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "sour-tasting", a reflection of its historic fermented roots.
The vinegar produced from fermenting rice breaks down the fish proteins into amino acids. This results in one of the five basic tastes, called umami in Japanese.The oldest form of sushi in Japan, narezushi, still very closely resembles this process. In Japan, narezushi evolved into oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi".
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).

Martabak Manis

Martabak Manis - With Cheese

Martabak manis is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. A thin batter is poured into a specially shaped pan. After cooking, the pancake is ready to be topped: often with cheese, and/or shortening, and/or chocolate, and/or peanuts.So yummy. Try it and you will like it!!!

Es Campur

Es campur literally means ‘mixed ice' and although you may expect an ice cream cone or a sorbet, the ice in this sweet little dish stands for ice cubes.

The ice cubes float in a mangkok (bowl) filled with milk, coconut shavings, avocado, nangka (jackfruit) and several kinds of jelly.
Indonesians seem to have a thing for jelly. With Es Campur, you have the chance to taste three kinds of jelly at the same time. First of, there are little cubes of cing-cau jelly made from the cing-cau leaf.

Next there’s sekotang which are little pink balls made of tapioca. Finally there is the cengakeleng which is made of coconut.
They all differ in taste and texture but share the ever present sweetness factor.  

Es Campur is a very colourful dessert with the green of the avocado and the pink and black of the jelly. As far as taste is concerned, it is probably a tad on the sweet side for the average Westerner. Still, the Sundanese prove to be masters in combining different tastes turn out to fit together.  

Es Campur can be found in most food courts located in malls or in traditional Sundanese warungs. Make sure the milk that is used is fresh and the ice cubes are made of purified water which in this day and age is almost always the case. Expect to pay about Rp.5000 for a large bowl of jelly filled sweetness. 

Nasi Tumpeng

Tumpeng, Indonesia Traditional Dish

 

Nasi Tumpeng usually cooked in special occasion or ceremony. The major ingredient of tumpeng is rice (white or yellow rice) and usually had shape like cone with side dish around it.

Side dishes in tumpeng are various, depend on the occasion; but usually the dishes are boiled eggs, perkedel (fried mash potato), ayam bumbu rujak (chicken cooks in red sauce), urap sayuran (vegetable salad mix with shredded coconut), rempeyek (crackers with anchovy or peanuts), sambal goreng, and others. 

In Javanese culture, tumpeng had an important role in a ceremony. Tumpeng philosophy connected with Indonesia geographical condition. Indonesia had a lot of volcano mountain, cone shape in tumpeng symbolize it, this kind of shape for Javanese give a meaning that their life will “arise” in every aspect.

Tumpeng side dishes also had a meaning on it, eggs serve with eggshell, eggwhite and yolk symbolize action that we must take in life, means we must plan our life, work hard as we planned and evaluate the result for perfection. Rempeyek is a must on tumpeng, especially rempeyek with anchovy in it. anchovy represent harmony with others because this fish clustered everywhere they lived. Urap sayuran (vegetable salad mix with shredded coconut) represent land plant, but not every vegetable can be used because every veggie had it’s own symbol. Water spinach symbolize that human must able to live anywhere in every condition, because this veggie can live in water and land. Spinach symbolize a peaceful life, because pronunciation similarity between bayem (Javanese word for spinach) and word ayem that means peace in Javanese language. Sprout symbolize high creativity, kluwih (looks like jack-fruit but smaller) same as spinach it has pronunciation similarity with word “Luwih” which means to have more fortune in life.

In every ceremony after praying, there were tradition to give tumpeng peak to the most important people who’s come to the ceremony. intended to show a respect. after that others who come can enjoy the rest.
tumpeng decorate contest often held, especially in Java to celebrate Independence Day.

Do you like hot pot???!!!!

Chinese Hot pot is my favourite type of food~~Here is the photo to show u guys what is hotpot looks like~~
but!Hot pot also has different types!

Here is the traditional hotpot in China~~its called Mongolian Hot Pot.

Next,It is Sichuan Hot pot!! Sichuan Hotpot is a spicy hotpot which creates a sensation on the tongue that is both spicy and burns and numbs slightly in the mouth.




Thirdly is called "mini Hotpot" which means each person has their own mini pot,you can have your own choice of food !Also,each hotpot has different base soup!

Thai Food

if you like noodles, you will love Thailand's famous Pad Tha, which is fast becoming the most popular noodle dish in the world, and also it is my personal favourite food. Made with thin rice noodles, Pad Thai is a chewy-sticky taste experience that is a noodle lover's feast. But you don't need to go to a restaurant to enjoy perfect Pad Thai because you can make it at home by yourself! the recipe is easy to find on the internet. there are different version of Pad Thai as well, such as seafood Pad Thai, Vegetarian Pad Thai, you can also choose your own recipe. So, Enjoy the best food in the world!!