Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Chatang> ?p ?o. }
Showing items 1 to 49 of
49
with 100 items per page.
- Chatang abstract "Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.The dish is prepared in two steps. First, flours of sorghum and/or millet are cooked in advance, often stir fried, and after the completion, the flour is ready to be served. When a customer orders the dish, hot water is poured into the bowl containing the flour(s) to create a paste-like mush, and it is served with white and/or brown sugar, and Sweet Osmanthus sauce (桂花酱; pinyin: guìhuā jiàng). The Sweet Osmanthus plant is not native to northern China.Traditionally, the skill of the server was judged on several factors and one of them is regarding the resulting mush: the most skillful server would be able to create the mush so thick that when a chopstick is inserted into the mush it remains vertical, while at the same time the mush remains fluid. Other criteria for the servers' skills included the ability not to splash any hot water outside the bowl and spill out any flour, because traditionally all ingredients are placed in a bowl into which is poured boiling water from a special copper kettle with a long, dragon-shaped spout called 龙嘴大铜壶 (pinyin: lóngzuǐ dàtónghú; literally "dragon mouth large copper jug") and special skills were needed to handle this equipment. The ingredients are then stirred together and the chatang is eaten with a spoon.".
- Chatang ingredient Proso_millet.
- Chatang ingredient Sorghum.
- Chatang origin China.
- Chatang wikiPageExternalLink 000001957.shtml.
- Chatang wikiPageID "11378291".
- Chatang wikiPageRevisionID "594240938".
- Chatang country China.
- Chatang hasPhotoCollection Chatang.
- Chatang mainIngredient "Glutinous millet flour, sorghum flour or broomcorn millet or proso millet flour".
- Chatang name "Chatang".
- Chatang type Porridge.
- Chatang subject Category:Beijing_cuisine.
- Chatang subject Category:Millets.
- Chatang subject Category:Porridges.
- Chatang subject Category:Tianjin.
- Chatang type Cereal112141495.
- Chatang type Dish107557434.
- Chatang type Food100021265.
- Chatang type GramineousPlant112101870.
- Chatang type Grass112102133.
- Chatang type Herb112205694.
- Chatang type LivingThing100004258.
- Chatang type Matter100020827.
- Chatang type Millet112135898.
- Chatang type Millets.
- Chatang type Nutriment107570720.
- Chatang type Object100002684.
- Chatang type Organism100004475.
- Chatang type PhysicalEntity100001930.
- Chatang type Plant100017222.
- Chatang type Porridge107874780.
- Chatang type Porridges.
- Chatang type Substance100020090.
- Chatang type VascularPlant113083586.
- Chatang type Whole100003553.
- Chatang type Food.
- Chatang type FunctionalSubstance.
- Chatang comment "Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.The dish is prepared in two steps.".
- Chatang label "Chatang".
- Chatang label "Chatang".
- Chatang sameAs Chatang.
- Chatang sameAs m.02r9hrl.
- Chatang sameAs Q5087499.
- Chatang sameAs Q5087499.
- Chatang sameAs Chatang.
- Chatang wasDerivedFrom Chatang?oldid=594240938.
- Chatang isPrimaryTopicOf Chatang.
- Chatang name "Chatang".