Cantonese cooking, especially has stayed close to the Taoist principle that food should be eaten as near to its natural state as possible, with as little cooking and seasoning as possible. Chemical tenderizers such as vetsin (monosudium glutamate) are avoided, and cutting and scoring the meats, vegetables and fish in such a way as to achieve the required tenderness preferred. This relies of course, not only on a knowledge of ” cooking time” and the correct methods of application of heat. A lot of this becomes instinctive after a little practise and one discovers how very little cooking the time Chinese food can take. Often a mere dunking in boiling broth or swirling stir frying in a very little oil will suffice to achieve the required doneness. In today’s health conscious age, this cuisine is among the most enlightened in the world in that easily destroyed precious vitamins are retained intact in the cooked dish.
It is generally held that there are five major schools of Chinese cooking; Guangzhou (Canton); Shandong ; Fujian; Sichuan, Hainan.
** Cantonese Recipes**
** Healthy Diets**
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Tags: asian cuisine, canton, Cantonese Cooking, chinese cuisine, chinese food, cooking, fujian, great cuisine, guangzhou, guanzong, hainan., monosodium glutamate, seasoning, shandong, sichuan, stir fying, taoist principle, vetsin