0_Wizard
I love Vietnamese food, but don't know a whole lot about it. I used to eat it a long time ago in Hong Kong. Do you like it?
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Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: "ngũ vị") in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables.
Hong Kong cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"". Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor.
Hong Kong
Hong Kong (, ), officially the Hong Kong Special Administrative Region of the People's Republic of China, is an autonomous territory on the eastern side of the Pearl River estuary in East Asia, south of the mainland Chinese province of Guangdong, and east of the special administrative region of Macau. With over 7.3 million Hongkongers of various nationalities in a territory of 1,104 km, Hong Kong is the fourth-most densely populated region in the world. Hong Kong was formerly a colony of the British Empire, after the perpetual cession of Hong Kong Island from Qing China at the conclusion of the First Opium War in 1842.
Vietnamese businesses in Hong Kong
Vietnamese businesses in Hong Kong are mainly run by Vietnamese, Chinese-Vietnamese and Overseas-Vietnamese coming to Hong Kong in different periods of time. From 1977 to 1985, hundreds of thousands of Vietnamese people left Vietnam by wooden boats to other countries including Hong Kong to seek refuge in an escape of the persecution or forced reeducation camp in Vietnam. Among the people leaving Vietnam, around half of them, being white-collar worker, represented a wide range of backgrounds which included urban and rural residents, and Chinese-Vietnamese . Starting from 1985 onwards, Chinese-Vietnamese, Amerasian and other rural and less-educated Vietnamese were released from reeducation camps.
List of placeholder names by language
This article is about placeholder names in various languages. In Afrikaans, "dinges" ('thing'), "goeters" ('things'), "watsenaam" ('what's its name') are common placeholders. A common placeholder name for a semi-mythological place - much the same as Timbuktu - is "Pofadder" (a real town). A general term for a far away, remote/rural environment is "Boendoe". "Van die jaar toet" (from the year "tut") is often used to indicate an unspecified, long time ago. Arabic uses "Fulan", "Fulana[h]" (فلان / فلانة) and when a last name is needed it becomes "Fulan AlFulani", "Fulana[h] AlFulaniyya[h]" (فلان الفلاني / فلانة الفلانية).
Chinatown, Manhattan
Manhattan's Chinatown (; juytping: Maanhaadeon waabou) is a neighborhood in Lower Manhattan, New York City, bordering the Lower East Side to its east, Little Italy to its north, Civic Center to its south, and Tribeca to its west. Chinatown is home to the highest concentration of Chinese people in the Western Hemisphere. With an estimated population of 90,000 to 100,000 people, Manhattan's Chinatown is also one of the oldest Chinese ethnic enclaves. The Manhattan Chinatown is one of nine Chinatown neighborhoods in New York City, as well as one of twelve in the New York metropolitan area, which contains the largest ethnic Chinese population outside of Asia, comprising an estimated 819,527 uniracial individuals as of 2014.
CUHK democracy wall standoff
In September 2017, tensions arose between different parties over the content of posters put up on Democracy wall in the Chinese University of Hong Kong. This has led to increased tensions in Hong Kong society, due the interpretations of freedom of speech of certain content of the posters. This has also led to copycats incidents occurring in other universities in Hong Kong as well reigniting Hong Kong Independence debate within Hong Kong Kong society. The standoff, which has manifested in a series of protests and counterprotests on campuses, is reflective of the wider disconnect between mainlanders and Hongkongers, fanned by a host of reasons from politics and language barriers to state-fuelled propaganda and competition for scarce resources.
1_Apprentice
Yes I like Vietnamese food and would love to know more about the spices in it and how its prepared.
0_Wizard
I know it's usually very fresh and they don't use much in the way of oil and dairy.
Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables.
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Vietnamese cuisine
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Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Dairy farming
Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product. Although any mammal can produce milk, commercial dairy farms are typically one-species enterprises. In developed countries, dairy farms typically consist of high producing dairy cows. Other species used in commercial dairy farming include goats, sheep, and camels. In Italy, donkey dairies are growing in popularity to produce an alternative milk source for human infants. While cattle were domesticated as early as 11,000 years ago as a food source and as beasts of burden, the earliest evidence of using domesticated cows for dairy production is the seventh millennium BC - the early Neolithic era - in northwestern Anatolia .
Jewish cuisine
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws (kashrut), Jewish Festival, and "Shabbat" (Sabbath) traditions. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the whole world. The distinctive styles in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Persian, Yemenite, Indian, and Latin-American. There are also dishes from Jewish communities from Ethiopia to Central Asia.
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder, yet it exports few other milk products.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
1_Apprentice
I particularly like the way they get the full flavor of meat in the dishes without using the larger portions used in the US.