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Make the Most of Beijing s Seasonal Produce: A Fresh Take on Xiangchun and Peanut Salad Apr 25, 2021 11:30 am | 1 comment | 2208 reads Spring has very decidedly sprung in Beijing, bringing with it a whole host of interesting vegetables denied to us throughout the winter months. To celebrate, we re taking a look at xiāngchūn (香椿), the little bunches of red-purple leaves currently popping up in markets all around Beijing. What is it? Xiangchun refers to the first spring leaves of the Chinese Mahogany tree (Toonasinensis, aka the Chinese Toon) after it awakens from winter dormancy. The tree is the only member of the mahogany family that can survive in temperate regions, and it grows all the way from North Korea to Indonesia, as well as in Nepal and parts of India. ....
Taiwan The young leaves of T. sinensis (xiāngchūn) are extensively used as a vegetable in China; they have a floral, yet onion-like flavor, attributed to volatile organosulfur compounds. [10] Plants with red young leaves are considered of better flavour than those where the young leaves are green. In China and Southeast Asian countries such as Malaysia, the young leaves of Toona sinensis or commonly known as Chinese Mahogany is used to make Toona paste, which is used as a condiment to serve with plain rice porridge as breakfast and simple meals, or to enhance the flavour of a dish or soup. Common dishes made with Toona paste are Chinese Mahogany fried rice, Chinese Mahogany beancurd, and Chinese Mahogany mushroom soup. ....