Wokipedia: U is For…

Wokipedia is a regular column in which we introduce aspects of Chinese gastronomy, one letter at a time. This issue, 'U' gets the treatment.

… umami 甘味/鲜味 gānwèi/xiān wèi
One of five basic flavors (along with sweet, salty, bitter and sour), umami is easily added to any dish with a pinch of fine, white crystals of monosodium glutamate (味精 wèijīng). Discovered as a flavor in 1908, umami refers to the savory, “brothy” taste that leaves a fine coating over the tongue. In Chinese cuisine, one typical umami-filled combination is chicken soup with cabbage and Chinese leeks.

... utensils 厨房用具 chúfáng yòngjù
Before the introduction of Western cooking techniques and implements, the Chinese kitchen was incredibly simple. Cooking vessels included a wok and a large pot, and implements were just as few. A bare-bones utensil drawer need only contain a big cleaver and a metal spatula (铲子 chǎnzi​​​​​​​). And compared to Western cookware, these items are far more affordable – we’re looking at you, Dutch oven!

... Uygur
In the context of food, “Uygur” is often used interchangeably with “Xinjiang.” The majority of China’s Uygur minority lives in Xinjiang, and it ’s their dishes that have come to typify the region’s cuisine. Uygur food is generally halal and therefore based around mutton, beef, and chicken. A number of flatbreads (nang), as well as noodles, provide the carbohydrates. Well-known dishes include hand-pulled noodles (手拉面 shǒu lāmiàn​​​​​​​) and “big plate chicken” (大盘鸡 dàpán jī​​​​​​​) (pictured at top).

That's U sorted. Click here to see what you missed with T.

Image: The Mala Market Blog