Chinese Cooking Ingredients - Glossary of Chinese cooking ingredients.
Chinese Cooking Techniques - Chinese cooking has developed many methods and techniques that take advantage of the wide range of foods and ingredients available. Cooking temperatures and cooking methods are as important as the ingredients that form the dish. Each technique is chosen carefully. The nature of the ingredients, the degree of heat, and timing are considered; certain techniques seal in juices, others importantly affect flavour, etc..
Cooking Equipments - You don't need specialist equipment to produce a Chinese or Asian meal - you can even use a heavy-based frying pan instead of a wok in many instances. However, the items listed below will make your oriental dishes easier and more pleasant to prepare.
Chinese Vegetables - Choy Sum, Wong Bok, Pak Choy.
Cooking Sauces - Introduction to Chinese & Asian cooking sauces.
Chinese Tea - According to popular legend, tea was discovered by Chinese Emperor Shennong in 2737 BC, when a leaf from a Camilla sinensis tree fell into some water the emperor was boiling. Not everyone agrees on the origin, but no one disputes that tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, sauce and vinegar.
How to Use Chopsticks - The thought of using a pair of chopsticks to eat an entire meal can be very intimidating, especially for those who haven't learned to use them from a young age. In fact, chopsticks are very easy to use and with a little practice, anyone can soon become an expert. Follow the steps below as a simple guide, and you'll be eating like a pro in no time!
What Makes Food Chinese - Whatever the arguments about the greatness of Chinese cuisine, it is undeniable that certain features make the food look Chinese, smell Chinese and taste Chinese.
Regional Chinese Cooking - China is a vast country and as such as exposed to extremes of both geography and climate. This naturally results in the growth of different agricultural products, so it is little wonder that cuisines vary from province to province. Even though there has never been an agreed view on the subject, many cookbooks divide Chinese cuisines into eight main streams: Peking, Shantung, Kiangsu, Anhwei, Kwangtung, Fukien, Szechuan and Hunan; others analyse the sub-regional cuisines within some of these provinces.