Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. Thehistory of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Pork belly is a boneless cut of fatty meat. from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte. In the United States, bacon is most often made from pork bellies.
A 100-gram serving of pork belly typically has about 520 calories. The calorie breakdown is: 92% fat (53 g), 0% (0 g) carbohydrates, and 8% (9 g) protein.
This cut of meat is enormously popular in Chinese cuisine and Korean cuisine. In Chinese cuisine, it is usually diced, browned then slowly braised with skin on, or sometimes marinated and cooked as a whole slab. Pork belly is used to make Slowly Braised Pork Belly (紅燒肉) or Dongpo pork (東坡肉) in China (Sweet and Sour Pork is made with pork fillet). Koreans cook Samgyeopsal on a grill with garlic, often accompanied by soju. Uncured whole pork belly has more recently become a popular dish in restaurants in the United States as well.
Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number ofside dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger,pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Korean barbecue 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 table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables.
The most representative form of gogigui is bulgogi usually made from thinly sliced beef sirloin or tenderloin. Another popular form of it is galbi made from marinated beef short ribs. However, gogigui 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 Koreans, but has gained popularity internationally.
Easter[nb 1][nb 2] (Latin: Pascha; Greek Πάσχα Paskha, from Hebrew: פֶּסַח Pesaḥ) is a Christian festival and holiday celebrating the resurrection of Jesus Christ on the third day after his crucifixion at Calvary as described in the New Testament. Easter is the culmination of the Passion of Christ, preceded by Lent, a forty-day period of fasting, prayer, and penance. The last week of Lent is called Holy Week, and it contains the days of the Easter Triduum, including Maundy Thursday (also known as Holy Thursday), commemorating the Last Supper and its preceding foot washing, as well as Good Friday, commemorating the crucifixion and death of Jesus. Easter is followed by a fifty-day period called Eastertide, or the Easter Season, ending with Pentecost Sunday.
Easter is a moveable feast, meaning it is not fixed in relation to the civil calendar. The First Council of Nicaea (325) established the date of Easter as the first Sunday after the full moon (the Paschal Full Moon) following the March equinox. Ecclesiastically, the equinox is reckoned to be on 21 March (even though the equinox occurs, astronomically speaking, on 20 March in most years), and the "Full Moon" is not necessarily the astronomically correct date. The date of Easter therefore varies between 22 March and 25 April. Eastern Christianity bases its calculations on the Julian calendar, whose 21 March corresponds, during the 21st Century, to 3 April in the Gregorian calendar, in which the celebration of Easter therefore varies between 4 April and 8 May.
Easter is linked to the Jewish Passover by much of its symbolism, as well as by its position in the calendar. In many languages, the words for "Easter" and "Passover" are etymologically related or homonymous. Easter customs vary across the Christian world, but attending sunrise services, exclaiming the Paschal greeting, clipping the church and decorating Easter eggs, a symbol of the empty tomb, are common motifs. Additional customs include egg hunting, the Easter Bunny, and Easter parades, which are observed by both Christians and some non-Christians.