Cargando…

Plants traditionally used to make Cantonese slow-cooked soup in China

BACKGROUND: Lǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major components of...

Descripción completa

Detalles Bibliográficos
Autores principales:	Liu, Yujing, Liu, Qi, Li, Ping, Xing, Deke, Hu, Huagang, Li, Lin, Hu, Xuechen, Long, Chunlin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2018
Materias:	Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5769313/ https://www.ncbi.nlm.nih.gov/pubmed/29334976 http://dx.doi.org/10.1186/s13002-018-0206-y

Ejemplares similares

Diversity and use of medicinal plants for soup making in traditional diets of the Hakka in West Fujian, China
por: Luo, Binsheng, et al.
Publicado: (2019)

Acute rhabdomyolysis: Cook in soup
por: Senthilkumaran, Subramanian, et al.
Publicado: (2014)

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup
por: Sun, Yujing, et al.
Publicado: (2019)

Cooking up a quark soup
por: Dutta, B
Publicado: (2003)

Lab cooks up quark soup
por: Dumé, Belle
Publicado: (2003)

Effect of different cooking water on flavor characteristics of mutton soup
por: Zhao, Bing, et al.
Publicado: (2021)

NLR receptors in plant immunity: making sense of the alphabet soup
por: Contreras, Mauricio P, et al.
Publicado: (2023)

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)

Traditional Cantonese diet and nasopharyngeal carcinoma risk: a large-scale case-control study in Guangdong, China
por: Jia, Wei-Hua, et al.
Publicado: (2010)

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
por: Huang, Yan, et al.
Publicado: (2022)

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing
por: Wang, Jie, et al.
Publicado: (2018)

Validation of the Cantonese version of the Traditional Chinese Medicine (TCM) Body constitution Questionnaire in elderly people
por: Wong, Yiu Lin, et al.
Publicado: (2023)

Ethnobotanical study on plants used to dye traditional costumes by the Baiku Yao nationality of China
por: Hu, Renchuan, et al.
Publicado: (2022)

The Cantonese Hearing in Noise Test for Children
por: Wong, Lena L. N., et al.
Publicado: (2019)

A Tale of Two Features: Perception of Cantonese Lexical Tone and English Lexical Stress in Cantonese-English Bilinguals
por: Tong, Xiuli, et al.
Publicado: (2015)

Separated and reunified: An apparent time investigation of the voice quality differences between Hong Kong Cantonese and Guangzhou Cantonese
por: Fung, Roxana S. Y., et al.
Publicado: (2023)

Ethnobotanical survey of plant species for herbal tea in a Yao autonomous county (Jianghua, China): results of a 2-year study of traditional medicinal markets on the Dragon Boat Festival
por: Jin, Bing, et al.
Publicado: (2018)

Alphabet soup
por: Dalmau, Josep
Publicado: (2016)

Poisonous Soups
Publicado: (1869)

An overview of the “Protecting Cantonese Movement” in Guangzhou (2010–2021)
por: Li, Yaling, et al.
Publicado: (2022)

Polymorphisms of XRCC1 genes and risk of nasopharyngeal carcinoma in the Cantonese population
por: Cao, Yun, et al.
Publicado: (2006)

Medicinal Plants and Fungi Traditionally Used by Dulong People in Northwest Yunnan, China
por: Cheng, Zhuo, et al.
Publicado: (2022)

Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants
por: Monari, Stefania, et al.
Publicado: (2021)

Screening for asthma in Cantonese-speaking immigrant children
por: Greenfield, Robyn O, et al.
Publicado: (2005)

Dynamic Language Network in Early and Late Cantonese–Mandarin Bilinguals
por: Liu, Xiaojin, et al.
Publicado: (2020)

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow
por: Chen, Jiahui, et al.
Publicado: (2022)

Souped up RF
Publicado: (2017)

Hottest soup in the universe
Publicado: (2010)

Liebig’s Soup for Invalids
Publicado: (1860)

Virchow on Soups and Broths
Publicado: (1882)

In the Soup: Caustic Ingestion from the Improper Consumption of a Self-Heating Soup
por: Hanson, Matthew, et al.
Publicado: (2012)

Screen of traditional soup broths with reported antipyretic activity towards the discovery of potential antimalarials
por: Straschil, Ursula, et al.
Publicado: (2019)

Working memory and lexical ambiguity resolution in Cantonese Chinese
por: Yip, Michael C. W.
Publicado: (2021)

The Effect of Clear Speech on Cantonese Alaryngeal Speakers’ Intelligibility
por: Hui, Tak Fai, et al.
Publicado: (2022)

Phonetic and Lexical Encoding of Tone in Cantonese Heritage Speakers
por: Soo, Rachel, et al.
Publicado: (2022)

Diversity and traditional knowledge of medicinal plants used by Shui people in Southwest China
por: Liu, Sizhao, et al.
Publicado: (2023)

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation
por: Tan, Guiliang, et al.
Publicado: (2022)

Relative Deprivation Leads to the Endorsement of “Anti-Chicken Soup” in China
por: Zhang, Xiaomeng, et al.
Publicado: (2022)

Smart Soup, a Traditional Chinese Medicine Formula, Ameliorates Amyloid Pathology and Related Cognitive Deficits
por: Hou, Yujun, et al.
Publicado: (2014)

The Effect of Language Dominance on the Selective Attention of Segments and Tones in Urdu-Cantonese Speakers
por: Liu, Yi, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_euvrr6bd4bnclklf2hto7u98qe