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The secret of Chinese cooking lies in its
preparation. Food is sliced, shredded, or cut according to certain
predetermined rules. For very tender, almost velvety meat, the meat
should be sliced along the grain; for a slightly crunchier texture, it
should, ideally, be sliced against. Vegetables are often diagonally
sliced both for aesthetic appeal and for a semblance of regularity.
Table-setting consists of chopsticks, a
selection of bowls of different sizes (for rice, soup, meat dishes and
so on) and a soup spoon, if soup is to be served. Napkins, as they are
used in the West, are unknown. Instead, a hot, damp hand towel is handed
to guests both before and during the meal. Also, in contrast to western
custom, the pride of place traditionally reserved for the guest of honor
is often as far away from the host as possible but always directly
across from the doorway or opening through which the food will come.
The round-bottomed wok with small metal
handles is rarely used in China any more, because most people now cook
on flat burners, rather than the old-fashioned wood braziers. It is
recommended that a flat-bottomed, 30-35cm / 12-14 inch diameter wok with
ah single long handle. These can be safely used on gas, electric or
ceramic hobs. The traditionalist
may choose an uncoated carbon steel pan, but nonstick woks are widely
available, require less oil and do not need 'seasoning' before use. Just
remember not to preheat a nonstick wok when it is empty. You must add
oil or some kind of liquid before heating to avoid damaging the nonstick
surface.
More Chinese Recipes |
