The main difference with Jujubes is their harder texture and uniform shape.
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Cut any large fruits such as jujubes in half and remove the stones. 2.
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Jujubes, the sister candy of Jujyfruits, also began production in 1920 by Ferrara Candy Company.
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The light's elongated domed shape, reminiscent of Jujubes candy, comes in colors, including white, orange and red.
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Their yard is filled with food: blackberry bushes, grape vines, and fruit trees — fig, peach, pomegranate, guava, mulberry, jujubes, and banana.
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STREB There's everything — flour, sugar, water, molasses, mylar confetti, regular confetti, feathers, paint balls, Jujubes, sprinkles, popcorn, et cetera — and once everything coagulates on the ground, it makes guck.
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She offers me a bowl of wrinkled red jujubes, then settles into a padded arm chair in the middle of her tchotchke-filled living room and regales me with stories.
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You see these big boxes of Milk Duds or Jujubes or something like that, and when you buy it, you don't get to touch it first because it's in a glass case.
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I stare up and down the aisles of sauces and dried fish and jujubes, feigning confidence as I pretend to read the logograms and know what to do with jars of fermented bean curd.
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By the end of the year, she was showing her opalescent visions of Jordan almonds and Jujubes with the storied Kornblee Gallery, which counted the Pop Artists Rosalyn Drexler and Richard Smith among its roster.
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Since opening in July, the restaurant has changed its menu constantly alongside the availability of produce in Southern California, incorporating slender, sweet okra, the season's first pomegranates, the season's last peaches, jujubes and delicata squash, recalibrating salsas and swapping core ingredients.
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Planting Justice's Rolling River Nursery now sells and ships some 2000,2100 varieties of potted trees and plants — among them, 2000 different kinds of pomegranates, 230 varieties of figs, and loads of harder-to-find species such as jujubes (Chinese dates), Japanese ume plums and rue, an aromatic herb used in Ethiopian coffee.
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Servings: 225Prep: 24 hoursTotal: 1003 hours 2100 cup Japanese sweet rice21/22 cup caster sugar, plus 3–4 tbsp1 12 ounces lard or coconut oil, or 4 tbsp groundnut oil, plus a little extra1/13 cup red bean pastean assortment of dried fruits and nuts or seeds for decoration (such as jujubes, apricots, lotus seeds, or pine nuts) 1.
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There are two ways to make daechu-cha: boiling dried jujubes or diluting the preserved jujubes into boiling water. Preserved jujubes can be made by simmering dried—preferably sun-dried—jujubes on low heat for about eight hours to a day, until the liquid becomes sweet and syrupy. A pre-made sweet jujube syrup is also commercially available in Korean grocery stores.
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Daechu-gom () is a type of juk (porridge) that features jujubes.
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They were popular in movie houses along with Heide's other gummy candy, Jujubes.
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A box of jujubes A recipe for "pate de jujubes" was published in 1709. The recipe called for gum arabic, sugar, and the date-like jujube fruit. In 1853, both "ju ju paste" and "ju ju drops" were sold by confectioners. Later, recipes used various flavorings instead of jujube fruits.
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The only real difference between Jujubes and Jujyfruits, other than the shape, is that Jujubes use potato starch instead of corn starch as their primary thickener and Jujubes are cured longer, making them firmer. Both candies originally used Ju-Ju Gum as an ingredient, which is similar to many of the other vegetable gums such as Gum Arabic, Acacia, Agar or Guar used within the confectionery industry. Ju-Ju gum comes from the Jujube tree, which produces date-like fruits. Today, corn syrup is the primary ingredient.
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Foods prepared by the bride's family for the groom's parents are called pyebaek. Chestnuts and jujubes are offered to the groom's father, and pyeonpo (Korean steamed beef patty), yukpo (Korean beef jerky), and braised chicken to the mother. The groom's father also gives jujubes to his new daughter-in-law, which represent fertility.Jang et al.
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Boseong gangha-ju is the fortified rice wine brewed in Do Hwa-ja's house in Boseong County, South Jeolla Province. The family recipe uses jujubes, ginger, and gotgam (dried persimmon).
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The local economy is largely dependent on agriculture. The main crops of the village are jujubes and longans. The average monthly income of the town's farmers is approximately 5,000 Yuan.
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Suwon yak-soju is the fortified rice wine brewed in Gim Myeong-ja's house in Suwon, Gyeonggi Province. The family recipe uses longan, dried ginseng, steamed jujubes, ginger juice, and cinnamon.
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Yeonggwang gangha-ju is the fortified rice wine brewed in Jo Hui-ja's house in Yeonggwang County, South Jeolla Province. The family recipe uses roasted goji berries, steamed jujubes, ganghwal, longan, and ginger juice.
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Daechu-cha () is a traditional Korean tea made from jujubes. The tea is deep ruby-brown to rich dark maroon in color and is abundant in iron, potassium, and vitamins B and C. It is often garnished with pine nuts.
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In hollye (), traditional Korean wedding ceremony, a table called daeryesang () is placed between the groom and the bride. The table setting varies according to regions, but usually consists of rice wine, rice cakes, chestnuts, jujubes, and other foods as well as a vase with a pine branch and a bamboo branch, a red candle, a blue candle, a live rooster and a hen wrapped in red and blue clothes. The color of blue represents groom, and red the bride; chestnuts and jujubes mean longevity and fertility, and pine and bamboo fidelity. The groom and the bride bows to each other and shares rice wine in a decorated gourd cup.
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Jujube candy Jujyfruits candy In May, 2002, Farley & Sathers acquired several other brands from Hershey. Known for products such as Jujyfruits, Jujubes, Dollars, and Gummi Bears, it was founded by its namesake Henry HeideMilestones, Dec. 21, 1931. Time Magazine. 2009-10-22. Accessed: 2009-10-22.
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The most common staple crops consumed during the Han Dynasty were wheat, barley, rice, foxtail and broomcorn millet, and beans.Wang (1982), 52. Commonly eaten fruits and vegetables included chestnuts, pears, plums, peaches, melons, apricots, red bayberries, jujubes, calabash, bamboo shoots, mustard greens, and taro.Wang (1982), 53 & 206.
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Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds. Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.
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To the west of the commune there are three aquifers where fruit, especially bananas are cultivated, an important source of income.Plan de Développement Communal (PDC) 2007–2010. Version provisoire, p. 19–20 In addition, the fruits of desert dates and jujubes are eaten and gum arabic is obtained.
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155, who identifies Sycamine with Shikmona near Old Haifa. Strabo mentions the site (Sycaminopolis) as being no more than a ruin in his own day.Strabo's Geography 16.2.27. The Mishnah (Demai 1:1), compiled in 189 CE, mentions the region of Shikmona as being renowned for its cultivated variety of jujubes (Hebrew: rīmīn).
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To make tea, of fresh roots are simmered in of water over low heat, until the water is reduced by two thirds. Jujubes can also be boiled with the shredded roots if desired. The tea can be served hot or cold. While honey may be added to taste, sugar is not recommended.
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In 2004 Qingyang's GDP was 8.014 Billion RMB, 11.6% growth over the previous year. Average annual urban income was 5130 RMB, rural was 1428 RMB. Petroleum and natural gas are the backbone of Qingyang's economy. Agricultural products include donkeys, Huan County sheep, cattle, Jin jujubes, milk, apricots and other fruits, vegetables, and berries.
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A typical farming township, Aykol has an area of 3.65 million mu of cultivated land and is a major producer of grain, such as rice, wheat and corn, cotton, fruits and medicinal herbs. In 2018, the township cultivated 12,000 mu of jujubes with an average of above 450 jin produced per mu.
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She was from a poor peasant background, and Xu introduced her to photography. They married in the spring of 1943. According to the austere style of the times, Hou Bo later recalled. "About 10 friends gathered with us in our cave; we bought jujubes and dried buns, and we all sang together".
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Gwaha-ju is a fortified rice wine made in Korea. Although rice wine is not made from grapes, it has a similar alcohol content to grape wine, and the addition of the distilled spirit, soju, and other ingredients like ginseng, jujubes, ginger, etc., to the rice wine, bears similarity to the above-mentioned fortified wines.
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This talent of his has been used on other cases like that of the dead elderly couple in "The Theory of Everything", to determine if cyanide had anything to do with their death. Hodges is a go-kart enthusiast. Jujubes are his gummy candy of choice. Pistachios are his favorite nut because they are "easy to open".
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Finally they will throw the jujubes and chestnuts back at the bride, who has to try catching them with her wedding skirt. In the United States, this ritual is held a few days before the ceremony. The bride may also receive gifts of money in white envelopes. Modern Korean weddings have incorporated the Pyebaek ceremony after the reception.
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The adding of pine nuts, chestnuts, jujubes, honey, and oil were added in the Goryeo era. Yaksik is also mentioned in various books from the Joseon period such as Dongguksesigi (동국세시기), Yeolyang Seisigi (열양세시기), Dong'guk Yeoji Seungram (동국여지승람). In Yeolyang Seisigi, it is said that envoys to China shared yaksik with the people in Yeonkyung, and most enjoyed the dish.
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Among varieties, songpyeon is a chewy stuffed tteok served at Chuseok. Honey or another soft sweet material such as sweetened sesame or black beans are used as fillings. Pine needles can be used for imparting flavor during the steaming process. Yaksik is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while chapssaltteok is a tteok filled with sweet bean paste.
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Ginseng roots are often ground or powdered but also can be soaked to make an extract or herbal tincture. Tea can be made from the ground ginseng. Ginseng tea is traditionally prepared with Korean ginseng along with jujubes and dried Korean chestnuts. These are decocted for several hours over a low heat, sweetened with honey, and served with Korean pine nuts floating on top.
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Specifically, her diet was too rich in sugars and meats, and she suffered from arterial-coronary problems. Buried with her were skeletons of various food-animals, jujubes, lotus soup, grains and a complete meal including soup, rice and meat skewers on a lacquer set. Researchers found honeydew melon seeds in her stomach, implying consumption right before death. She outlived the occupants of the other two tombs.
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Annaba (, "Place of the Jujubes"; ), formerly known as Bona and Bône, is a seaport city in the northeastern corner of Algeria, close to Tunisia. Annaba is close to the small Seybouse River, and it is in the Annaba Province. With a population of about 464,740 (2019) and 1,000,000 for the metropole, Annaba is the 3rd largest city in Algeria. It is the leading industrial center in Algeria.
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Present-day Annaba grew up on the site of Aphrodisium, the seaport of the Roman city . (The modern city has since expanded south over Hippo's ruins as well.) Its former names Bône and Bona derived from "Ubbo", a local form of the name Hippo. Its informal name "Land of the Jujubes" (, Balad al- Unnāb) derives from that abundance of that fruit in the region.
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Sieved non-glutinous rice flour is mixed with hot makgeolli (rice wine), covered, and left to swell up in a warm room. Risen dough is mixed again to draw out the air bubbles, covered, and let rise once more. It is then steamed in jeungpyeon mold, with toppings such as pine nuts, black sesame, julienned jujubes, julienned rock tripe, chrysanthemum petals, and cockscomb petals.
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Cangzhou's urban center is a heavily industrial city but the city's administrative territory also includes strongly agricultural areas, and is well known in China for its Chinese jujubes (Chinese dates) and pear (widely known under the export name of Tianjin Ya Pear). The North China Oil Field is within Cangzhou City's jurisdiction. Cangzhou also encompasses a large fishing port and the coal- exporting Huanghua Harbour.
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The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most commonly used vegetables are garlic leaves, napa cabbage, bell peppers, and scallions.
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In Chinese cuisine, Tremella fuciformis is traditionally used in sweet dishes. While tasteless, it is valued for its gelatinous texture as well as its supposed medicinal benefits. Most commonly, it is used to make a dessert soup called luk mei (六味) in Cantonese, often in combination with jujubes, dried longans, and other ingredients. It is also used as a component of a drink and as an ice cream.
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She and her future husband, Xu Xiaobing, then a PLA photographer, met in Yan'an in early 1942 and he introduced her to photography. They married in the spring of 1943. Hou Bo later recalled, "About 10 friends gathered with us in our cave; we bought jujubes and dried buns, and we all sang together". Work assignments separated the couple for long periods of time, but Hou studied photography with Japanese prisoners.
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Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak (), is minced after having its seeds removed by scraping. It is then mixed with rice flour and (optionally) sugar, and then sieved. Hobak-goji (julienned and dried pumpkin pieces) may replace the minced fresh pumpkin, in which case the flour is sieved before the addition of pumpkin pieces. Chestnuts, jujubes, red beans, and/or black beans may also be added to the sieved flour mixture.
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Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice in the stock. In South Jeolla Province, the porridge is made with glutinous rice, fresh ginseng, chestnuts, and jujubes. The soup is usually seasoned with minced garlic, grated ginger, salt, and sesame oil. In North Gyeongsang Province, sweetfish stock is first seasoned with doenjang (soybean paste) and gochujang (chili paste).
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The town is mostly an agricultural landscape with a lot of olive, lemon, fig, orange, loquat (Akkidenia), and green almond trees. the town produces a lot of grapes, green beans, and jujubes. The Siniq river passes through the village and is usually the source of irrigation of these crops. The town overlooks a vast array of the hills of southern Lebanon due to it being predominantly uninhabited landscapes and rarely any tall buildings.
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Cassia cinnamon barks used to make gyepi-cha Gyepi-cha (; "cinnamon tea") is a traditional Korean tea made from cassia cinnamon barks. Thicker sticks of cinnamon with purplish-red cross-section and strong fragrance are used. Dried cinnamon sticks are simmered either whole or sliced with a small amount of ginger. When served, the tea is strained and optionally sweetened with sugar or honey, and then is usually garnished with minced jujubes.
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When the rice cools down, add sugar or honey, boil it once, cool it down, and eat it cold. Add ginger minced or citron juice when it is boiling, which makes the flavor and taste even better. When serving Sikhye, it is better served with rice, which was served separately, and other grains such as pine nuts, jujubes, or red pomegranates can be served in a proper way. Sikhye looks more delicious when served in a neat bowl.
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In Arabic-speaking regions the Ziziphus lotus and alternatively the jujube are closely associated with the lote-trees (sidr) which are mentioned in the Quran,Abdullah, Yusuf Ali (1946) The Holy Qur-an. Text, Translation and Commentary, Qatar National Printing Press.p.1139,n.3814 while in Palestine it is rather the Ziziphus spina-christi that is called sidr. Elsewhere in the Arab world the European and Chinese jujubes are also associated with the Lote-trees (sidr).
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Baeksuk () is a Korean culinary term referring to dishes made by boiling or steaming meat or fish to be cooked thoroughly without seasonings. Baeksuk is made with chicken or pheasant with plenty of water for several hours. However, the term generally indicates dakbaeksuk (닭백숙, chicken baeksuk), or chicken stew, whose recipe and ingredients are similar to samgyetang. While samgyetang is made with ginseng, various herbs, chestnuts, and jujubes, dakbaeksuk consists of simpler ingredients, such as chicken, water, and garlic.
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The most common staple crops consumed during Han were wheat, barley, foxtail millet, proso millet, rice, and beans. Commonly eaten fruits and vegetables included chestnuts, pears, plums, peaches, melons, apricots, strawberries, red bayberries, jujubes, calabash, bamboo shoots, mustard plant and taro. Domesticated animals that were also eaten included chickens, Mandarin ducks, geese, cows, sheep, pigs, camels and dogs (various types were bred specifically for food, while most were used as pets). Turtles and fish were taken from streams and lakes.
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It includes a total of 30 fruits, recording various kinds such as chestnuts and jujubes common in the Joseon Dynasty, and it informs the reader of their areas of production. Especially, it records 6 kinds of mandarins from Jeju: geumgyul (hangul: 금귤; hanja: 金橘), gamgyul (hangul: 감귤; hanja: 甘橘), cheonggyul (hangul: 청귤; hanja: 靑橘), yugam (hangul: 유감; hanja: 柚柑), yuja (hangul: 유자; hanja: 柚子), and gamnyu (hangul: 감류; hanja: 甘榴) (a type of persimmon).
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Meanwhile, they > would drink more than a gallon of wine daily, and dried meats, puddings, > jujubes, chestnuts, or eggs were never out of their mouths. Sometimes they > would eat large quantities of meat – several dozen pounds daily – swallowing > its juices and spitting out anything that was unpleasant. This, however, is > actually feasting. Wine drinkers will eat dried meats with their wine but > not starches, and they can keep this up for six months to a year without > stumbling or falling.
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Oxford University Press. . p. 122 During the Tang, the many common foodstuffs and cooking ingredients in addition to those already listed were barley, garlic, salt, turnips, soybeans, pears, apricots, peaches, apples, pomegranates, jujubes, rhubarb, hazelnuts, pine nuts, chestnuts, walnuts, yams, taro, etc.Benn, 120. The various meats that were consumed included pork, chicken, lamb (especially preferred in the north), sea otter, bear (which was hard to catch, but there were recipes for steamed, boiled, and marinated bear), and even Bactrian camels.
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Mahia (ماء الحياة) is a traditional Moroccan Jewish brandy distillates from fruits such as jujubes, figs, dates, grapes, and flavored with anise. Its name literally means "eau de vie" in Arabic. Originally from Morocco, it was historically produced by the Moroccan Jews before they emigrated in the second half of the 20th century. Mahia can be enjoyed as a digestif or used as a base for cocktails: it goes very well with pomegranate juice, rose water; ginger syrup or mango juice for example.
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Kurt typically paints a single candy in the middle of the composition, which serves as the keystone for the rest of the painting. After hours of diligent labor, For All Their Innocent Airs, They Know Exactly They’re Going was created. Typical candies featured in her oeuvre include licorice, bon bons, jordan almonds, jujubes and gummi bears. Kurt chooses and collects these candies from various countries, specifically interested in those of German origin, which reflect the values, attitudes, and cultures associated with the people who produce them.
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Traditional jars used for fermenting gochujang Gochujang's primary ingredients are red chili powder, glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production. Other recipes use glutinous rice (chapssal, ), normal short-grain rice (mepssal, ), or barley, and, less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato; these ingredients are used to make special variations. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added.
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Gernet, 184. According to one Song source on Kaifeng, the night markets closed at the third night watch but reopened on the fifth, while they had also gained a reputation for staying open during winter storms and the darkest, rainiest days of winter. There were also some exotic foreign foods imported to China from abroad, including raisins, dates, Persian jujubes, and grape wine; rice wine was more common in China, a fact noted even by the 13th century Venetian traveler Marco Polo.Gernet, 134–135.
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Tteok Various hahngwa Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals. Tteok refers to all kinds of rice cakes made from either pounded rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). Tteok is usually served as dessert or as a snack.
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Ching bo leung (; also spelt ching po leung or qing bu liang) is a sweet, cold soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a type of tong sui. It is known as sâm bổ lượng or chè sâm bổ lượng (chè meaning "sweet soup") in Vietnam. Although the exact recipe may vary, the drink generally contains grains of yi mai (Chinese pearl barley), dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice.
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Kudzu has also been used for centuries in East Asia to make herbal teas and tinctures. Kudzu powder is used in Japan to make an herbal tea called kuzuyu. Kakkonto () is a herbal drink with its origin in traditional Chinese medicine, intended for patients with a group of symptoms and signs including fever, headache, neck stiffness, no perspiration, and in some cases, diarrhea. It is made from a mixture containing the main ingredient, dried kudzu roots, and sliced fresh ginger, cinnamon twigs, Chinese peony, licorice, jujubes, and ephedra.
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Pyebaek table Pyebaek is a Korean wedding custom that is traditionally held a few days after the official ceremony, with only family members present. The ceremony begins with the older couple seated on cushions behind a table in front of a painted screen, with the newlyweds opposite them. The newlyweds perform a deep bow which begins standing and ends with the newlyweds pressing their foreheads to their hands while kneeling on the floor. The bride may present the groom's parents with jujubes (Korean dates) and chestnuts, which symbolize children.
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Maejakgwa is a ring-shaped confection made of wheat flour, vegetable oil, cinnamon, ginger juice, jocheong, and pine nuts, while yakgwa, literally "medicinal confectionery", is a flower-shaped biscuit made of honey, sesame oil and wheat flour. Suksilgwa is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit's shape, or other shapes. Gwapyeon is a jelly-like confection made by boiling sour fruits, starch, and sugar. Dasik, literally "eatery for tea", is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes.
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According to one Song Dynasty source on Kaifeng, the night markets closed at the third night watch but reopened on the fifth, while they had also gained a reputation for staying open during winter storms and the darkest, rainiest days of winter. Food historians have branded a claim that human meat was served in Hangzhou restaurants during the Song dynasty as unlikely. There were also some exotic foreign foods imported to China from abroad, including raisins, dates, Persian jujubes, and grape wine; rice wine was more common in China, a fact noted even by the 13th century Venetian traveler Marco Polo.Gernet, 134-135.
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More than 40 mineral resources have been discovered in the Huludao region, including gold, zinc, molybdenum, lime and manganese. West of the city center, the town of Yangjiazhangzi is an important global center for molybdenum mining. Huludao boasts a long coastline of 237 km, and the surrounding waters are rich in fish, shrimp and shellfish, with plentiful reserves of natural gas and oil. With a climate suitable for the cultivation of fruit trees, Suizhong county is home to the Qiansuo orchard, Asia's largest, which grows a wide variety of fruits including apples, pears, nectarines and jujubes.
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They cultivated six-row barley, einkorn and emmer wheat, jujubes and dates, and herded sheep, goats and cattle. Residents of the later period (5500 BC to 2600 BC) put much effort into crafts, including flint knapping, tanning, bead production, and metal working. The site was occupied continuously until about 2600 BC. A political map of the 400x400pxA possible representation of a "yogi" or "proto-Shiva", 2600–1900 BCEThe Indus Valley Civilization (c. 3300–1700 BC, flourished 2600–1900 BC), abbreviated IVC, was an ancient civilization that flourished in the Indus and Ghaggar-Hakra river valleys have been found in eastern Afghanistan, Pakistan and western India.
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Dried jujubes such as these were imported to Song China from South Asia and the Middle East. An official from Canton was invited to the home of an Arab merchant, and described the jujube as thus: "This fruit is the color of sugar, its skin and its pulp are sweet, and it gives the impression, when you eat it, of having first been cooked in the oven and then allowed to dry." The Song saw a turning point. Twin revolutions in commerce and agriculture created an enlarged group of leisured and cultivated city dwellers with access to a great range of techniques and materials for whom eating became a self-conscious and rational experience.
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Dried jujubes such as these were imported to Song China from South Asia and the Middle East. An official from Canton was invited to the home of an Arab merchant, and described the jujube as thus: "This fruit is the color of sugar, its skin and its pulp are sweet, and it gives the impression, when you eat it, of having first been cooked in the oven and then allowed to dry." The main food staples in the diet of the lower classes remained rice, pork, and salted fish. In 1011, Emperor Zhenzong of Song introduced Champa rice to China from Vietnam's Kingdom of Champa, which sent 30,000 bushels as a tribute to Song.
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They could choose from a wide variety of meats and seafood, including shrimp, geese, duck, mussel, shellfish, fallow deer, hare, partridge, pheasant, francolin, quail, fox, badger, clam, crab, and many others. Dairy products were rare in Chinese cuisine at this time. Beef was rarely consumed since the bull was a valuable draft animal, and dog meat was absent from the diet of the wealthy, although the poor could choose to eat dog meat if necessary (yet it was not part of their regular diet). People also consumed dates, raisins, jujubes, pears, plums, apricots, pear juice, lychee-fruit juice, honey and ginger drinks, spices and seasonings of Sichuan pepper, ginger, soy sauce, oil, sesame oil, salt, and vinegar.
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Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, quinces, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced.West, 86.West, 73-74. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus-seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.
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Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, Chinese and Japanese quinces, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced.West, 73–74. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus- seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.West, 73.
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Dried jujubes such as these were imported to Song China from South Asia and the Middle East. An official from Canton was invited to the home of an Arab merchant, and described the jujube as thus: "This fruit is the color of sugar, its skin and its pulp are sweet, and it gives the impression, when you eat it, of having first been cooked in the oven and then allowed to dry." From the Song period, works such as Dongjing Meng Hua Lu (Dreams of Splendor of the Eastern Capital) preserve lists of names for entrées and food dishes in customer menus for restaurants and taverns, as well as for feasts at banquets, festivals and carnivals, and modest dining. Many of the peculiar names for these dishes do not provide clues as to what types of food ingredients were used.
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Jerusalem Talmud, Ma'aser Sheni 5:5, Commentary of Solomon Sirilio; Babylonian Talmud (Sotah 48a) The Sages of Israel have mentioned certain fruits as being mostly exempt from tithing as Demai produce, owing to their nature of being taken generally from trees that grow in the wild, such as wild figs (Ficus carica), jujubes (Ziziphus spina-christi), hawthorns (Crataegus aronia), sycamore figs (Ficus sycomorus), windfall dates, capers (Capparis spinosa), and, in Judea, the sumach (Rhus coriaria).Mishnah (Demai 1:1) The tribe of Levi, having been excluded from participating in the division of the land, obtained as compensation a share in its produce. As the tribe included two elements, priests and Levites, the compensation was given in two forms: "terumah" (heave-offering) for the priests and "ma'aser" (tithes) for the Levites; and the Levites gave the tenth part of the tithe to the priests as "terumat ma'aser" (heave-offering of the tithe). In addition, a second tithe had to be separated from the produce in the first, second, fourth, and fifth years of the shemitah cycle.
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A page of Lu Yu's The Classic of Tea During the Tang, the many common foodstuffs and cooking ingredients in addition to those already listed were barley, garlic, salt, turnips, soybeans, pears, apricots, peaches, apples, pomegranates, jujubes, rhubarb, hazelnuts, pine nuts, chestnuts, walnuts, yams, taro, etc. The various meats that were consumed included pork, chicken, lamb (especially preferred in the north), sea otter, bear (which was hard to catch, but there were recipes for steamed, boiled, and marinated bear), and even Bactrian camels. In the south along the coast meat from seafood was by default the most common, as the Chinese enjoyed eating cooked jellyfish with cinnamon, Sichuan pepper, cardamom, and ginger, as well as oysters with wine, fried squid with ginger and vinegar, horseshoe crabs and red swimming crabs, shrimp and pufferfish, which the Chinese called "river piglet". Some foods were also off-limits, as the Tang court encouraged people not to eat beef (since the bull was a valuable working animal), and from 831 to 833 Emperor Wenzong of Tang even banned the slaughter of cattle on the grounds of his religious convictions to Buddhism.
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