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Like other culinary cultures, Chinese Food is a big study and philosophy. If you
are a big fan of General Tso Chicken and Sweet and Sour Pork, you will be very interested in this section. A lot of
information that you may not learn from the regular Chinese restaurant food or celebrity chefs.
There will be several
sub-sections about this BIG philosophy:
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1. Methods - Not only deep-fry, but also all the methods Chinese use in cooking, such as pan-sear, stir-fry, boil/blanch, deep-fry,
"mun" (similar to slow cook), "tun" (close to steaming in the oven, but not) and steam.
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2. Restaurants - Other than the major cities in the US, you may see 1-2 major
themed restaurants. But in Hong Kong
and China, there are tons of different kinds, like Cantonese family style, Cantonese street-style,
Shanghai and Beijing (a.k.a. Peking) themed, Chinese fusioned with other culinary styles and more.
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3. Traditional Food - Most traditional Chinese food are actually the simplest ones
which may surprise you. And
of course, there were some that we can trace it back to 500 B.C.
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4. Recipes - You may or may not cook Chinese food at home before.
I came from a
family running Chinese restaurants since my grandparents generation. By taking
advantages
of this background, I want to share with you my family recipes and my
twist on making different recipes in a easy
and figure-friendly way.
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5. Nuts - Chinese glazed walnut is the Chinese New Year snack. But there are some
other kinds such as chestnuts,
pistachio, peanuts, cashew nuts, peanuts and so forth.
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