The Secret of A Great Cuisine Unveiled » vetsin http://agape-cookingthechineseway.com/blog Greater knowledge for experienced cooks|The Complete answer for beginners|Simple way and Easy Cook Recipes Sat, 03 Jul 2010 14:30:44 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Cantonese Cooking http://agape-cookingthechineseway.com/blog/2009/12/cantonese-cooking/ http://agape-cookingthechineseway.com/blog/2009/12/cantonese-cooking/#comments Tue, 22 Dec 2009 02:30:21 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=648 Yet Another Related Posts Plugin.]]> 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**

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

]]> http://agape-cookingthechineseway.com/blog/2009/12/cantonese-cooking/feed/ 0 What is all about the Guangzhou http://agape-cookingthechineseway.com/blog/2009/12/what-is-all-about-the-guangzhou/ http://agape-cookingthechineseway.com/blog/2009/12/what-is-all-about-the-guangzhou/#comments Mon, 21 Dec 2009 02:00:21 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=651 Yet Another Related Posts Plugin.]]> Guangzhou is in southern China, on the coast. A mild climate and access to the sea gave the province a vast variety of foodstuffs and ingredients and it is credited with the invention of the greatest number of dishes some say around 400,00 with 250 different ways of cooking pork alone!

Cantonese is however, a non holds barred school; practically everything which may be eaten with impunity, from pig’s testicles, to snails, frog’s legs,  fish and chicken heads, duck’s tongues and webbed feet, snakes and sea urchins, is cooked and eaten. And it is here that the now universally popular Dim Sum originated.

Literally traslated, Dim Sum means “something to dot the heart with ” Traditionally a tea house repast, many Chinese restaurants today will keep the Dim Sum trays tiers of steaming bamboo baskets piled high over boiling water or bouillon, with those items needing the least cooking at the very top coming from morning until evening. Mouth sized morsels of delicious, steamed spareribs in sauce, called Thai Kuat; red cooked sweet savoury pork in cloud light white buns called Char Siew Pau; and a magically succesful combination of diced pork and crisp, sliced water chestnuts wrapped in the merest skin of egg dough topped with crab’s eggs, called Siew Mai, are among the classic array of low calorie, steamed, high protein snacks suitabl for eating from morning until cocktail time.

** Char Siew Pau Recipe**

** Low Calorie Diets**

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

]]> http://agape-cookingthechineseway.com/blog/2009/12/what-is-all-about-the-guangzhou/feed/ 0