Chinese Style Cooking

Peking roast duck shining on a hook. Dimsum warm on a bamboo basket. Carved winter melon with ham soup on its cavity. Sichuan spicy bean curd. Crisp fried spring rolls. Sweet and sour pork. These are just some of the common dishes found in Chinese cookery. Their flavors are fresh, with emphasis on good health and balance of the fan (grains and starches) and cai (meat and veggies).

To the five conventional savors essential to Chinese cookery, the Chinese cook add two supplemental flavours. Xiang relates to the aromatic tastes associated with wine, garlic, spring onions, sesame seeds, and Sichuan pepper, says Deh-Ta Hsiung in The Chinese Kitchen. Xian means delicious in a savory way, like a good substantive chicken stock, oyster sauce, shrimp sauce and even monosodium glutamate.

Watch Chinese style cooking videos online now.

In the Chinese marketplaces, a raiment of ingredients awaits he who wants to practice the art of Chinese cookery. The selection, formulation, and demonstration of these elements are based on the concord of savors, which is the philosophy of Chinese cookery. You will find bean curds, rice noodles, sesame seed oil, chilli sauce, plum sauce, dried shrimps, coriander, five-spice powder, bok choy leaves, chestnuts, sea cucumber, scuttlefish, and more when you venture out to your Chinatown marketplace stands.

In the Chinese kitchen, the chopper is a needed tool especially for chopping up vegetables to uniform size, an important consideration so the vegetables cook well at the same time. The versatile wok is a must in creating stir fries, noodle dishes, scallion cakes, and bean curd recipes. Double-handed and single-handed woks are great investitures. You can shallow- or deep-fry, braise, steam, and make soups using your trusty wok. For dimsums like steamed dumplings, meat buns, and chicken feet, a bamboo steamer does the job. Clay casseroles with covers help steam and stew different Chinese delights.