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!