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Pei Mei's Chinese Cook Book (Chinese: 培梅食譜) is a cookbook series by Fu Pei-mei, written in both Chinese and English. [1] There were three volumes, the first published in 1969 and the last published in 1979. [2] The sales of the first volume reached 500,000. [3]
Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing them dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or ...
Using clean fingers, grab the tip of the skin on one end of one of these wedges, and gently peel the skin off of the flesh. Repeat to peel all 4 wedges. Enjoy as-is, or slice or dice as desired to ...
A ripe mandarin orange is firm to slightly soft, heavy for its size, and pebbly-skinned. The peel is thin and loose, with little white mesocarp, so they are usually easier to peel and to split into segments. Hybrids have these traits to lesser degrees. The mandarin orange is tender and is damaged easily by cold.
Other recipes may contain anise seed, ginger root, nutmeg, turmeric, Amomum villosum pods (shārén 砂仁), Amomum cardamomum pods (báidòukòu 白豆蔻), licorice, Mandarin orange peel or galangal. In Southern China, Cinnamomum loureiroi and Mandarin orange peel are commonly used as substitutes for Cinnamomum cassia and cloves respectively ...
Fruits with many segments, such as the grapefruit or pomelo, have more vesicles per segment than fruits with fewer segments, such as the kumquat and mandarin. [1] Each vesicle in a segment in citrus fruits has approximately the same shape, size, and weight. [2] About 5% of the weight of an average orange is made up of the membranes of the juice ...
The sweet orange, Citrus x sinensis, [10] is not a wild fruit, but arose in domestication in East Asia. It originated in a region encompassing Southern China, Northeast India, [11] and Myanmar. [12] The fruit was created as a cross between a non-pure mandarin orange and a hybrid pomelo that had a substantial mandarin component.
Alwan-e-Nemat is a book of 101 recipes from the kitchen of Mughal emperor Jahangir. [ 35 ] [ 36 ] It also dedicates a chapter to dining etiquette. The book describes the method for laying out Dastarkhan : a process that starts with spreading a leather mat spread over the ornate carpet to protect it, and then spreading a cloth over the mat ...