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- Q5087499 subject Q10196250.
- Q5087499 subject Q8295313.
- Q5087499 subject Q8966731.
- Q5087499 subject Q9647294.
- Q5087499 abstract "Template:ForChatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.The dish is prepared in two steps. First, flours of sorghum and/or millet are cooked in advance, often by stir-frying. When a customer orders the dish, hot water is poured into a bowl containing the flour(s) to create a paste-like mush, which is served with white and/or brown sugar and sweet osmanthus sauce (桂花酱; pinyin: guìhuā jiàng). The sweet osmanthus plant is not native to northern China.Traditionally, the skill of the server was judged on several factors and one of them is regarding the resulting mush: the most skillful server would be able to create the mush so thick that when a chopstick is inserted into the mush it remains vertical, while at the same time the mush remains fluid. Other criteria for the servers' skills included the ability not to splash any hot water outside the bowl and spill out any flour, because traditionally all ingredients are placed in a bowl into which is poured boiling water from a special copper kettle with a long, dragon-shaped spout called 龙嘴大铜壶 (pinyin: lóngzuǐ dàtónghú; literally "dragon mouth large copper jug"), and special skills were needed to handle this equipment. The ingredients are then stirred together and the chatang is eaten with a spoon.".
- Q5087499 country Q148.
- Q5087499 ingredient Q12111.
- Q5087499 ingredient Q165196.
- Q5087499 ingredientName "Glutinous millet flour,sorghumflour, orbroomcorn milletorproso milletflour".
- Q5087499 type Q186817.
- Q5087499 wikiPageExternalLink 000001957.shtml.
- Q5087499 wikiPageWikiLink Q10196250.
- Q5087499 wikiPageWikiLink Q1046848.
- Q5087499 wikiPageWikiLink Q1144889.
- Q5087499 wikiPageWikiLink Q1206613.
- Q5087499 wikiPageWikiLink Q1209922.
- Q5087499 wikiPageWikiLink Q12111.
- Q5087499 wikiPageWikiLink Q148.
- Q5087499 wikiPageWikiLink Q165196.
- Q5087499 wikiPageWikiLink Q17102495.
- Q5087499 wikiPageWikiLink Q186817.
- Q5087499 wikiPageWikiLink Q224418.
- Q5087499 wikiPageWikiLink Q259438.
- Q5087499 wikiPageWikiLink Q2763698.
- Q5087499 wikiPageWikiLink Q5192797.
- Q5087499 wikiPageWikiLink Q546523.
- Q5087499 wikiPageWikiLink Q669569.
- Q5087499 wikiPageWikiLink Q756800.
- Q5087499 wikiPageWikiLink Q8295313.
- Q5087499 wikiPageWikiLink Q8966731.
- Q5087499 wikiPageWikiLink Q9647294.
- Q5087499 country Q148.
- Q5087499 mainIngredient "Glutinous millet flour, sorghum flour, or broomcorn millet or proso millet flour".
- Q5087499 name "Chatang".
- Q5087499 type Q186817.
- Q5087499 type Food.
- Q5087499 type FunctionalSubstance.
- Q5087499 type Thing.
- Q5087499 type Q2095.
- Q5087499 comment "Template:ForChatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.The dish is prepared in two steps.".
- Q5087499 label "Chatang".
- Q5087499 name "Chatang".