Chinese cooking

May 31st, 2011 | Kerry

Chinese cooking has its own methods and techniques like other culinary styles, which have been adapted to the surrounding environments. In most Chinese cooking there are two components, the first is referred to as the principle and the second is the complement. Typically the principle is the meat and the complement a vegetable, cooked first.

Cooking techniques are practical with the most known method; a wok to sauté a stir-fry or deep fry style along with a popular steaming process. Using an opened wok allows moisture to evaporate from the complement ingredient keeping vegetables crisp and colorful and the principle meat cooked to retain its tenderness.

Sauces and soups are predominating in Chinese cooking along with the two most common starches; rice and noodles. The dishes have been developed from common and available ingredients and over time a variety of vegetables and meat dishes have become identified with Chinese cooking.  I prefer dim sum during my weekly tarot card readings.

The overall trait of Chinese cooking is that each dish has its own characteristic; its ingredients, color and cultural seasonings.

This entry was posted on May 31st, 2011 at 11:44 am and is filed under Cuisines. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

Comments are closed.

«
»