Chinese cooking uses
rice and noodles as the basic staples of each meal,
fleshed out with vegetables and garnished with meat.
Western tastes have traditionally been more
accustomed to larger quantities of meat, but Chinese
recipes are now appreciated for providing an
inexpensive, nutritious and healthy balance of
ingredients with an amazing variety of flavors
provided by exotic but easily obtainable spices and
herbs.
Beef, lamb and pork
are the main kinds of meat used and often form the
centerpiece of a special celebratory occasion. The
techniques including steaming, simmering, braising,
toasting and stir-frying.
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