At Home with Chinese Cuisine
Read At Home with Chinese Cuisine Online
Authors: T P Hong
AT HOME
WITH
CHINESE
CUISINE
T P HONG
Dr T P Hong was born in Taiwan. After completing her MBA degree in the USA, she came to the UK and completed her law degrees. After an international career in the pharmaceutical industry, she decided to follow her passion for food and wine and moved into the food-and-wine industry. She was trained as a cuisine chef at Le Cordon Bleu in Paris and completed their wine courses as well. She has worked in Beijing and Shanghai in recent years, specialising in menu design and food-and-wine matching.
AuthorHouse™ UK
1663 Liberty Drive
Bloomington, IN 47403 USA
Phone: 0800.197.4150
© 2014 T P Hong. All rights reserved.
No part of this book may be reproduced, stored in a retrieval system, or
transmitted by any means without the written permission of the author.
Published by AuthorHouse 12/15/2014
ISBN: 978-1-4969-7777-9 (sc)
ISBN: 978-1-4969-8556-9 (e)
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
To my parents
for planting the seeds of love for food in me
Map of China
Timeline for China and Europe
Contents
• Texture and the Sense of Touch
• A Word on Serving Temperature
2
.
A
Touc
h
o
f
Chines
e
Kitche
n
Science
• Daily Diet: Variety, Seasonality and Food Properties
• Seasonal Dietary Adjustment: Variety, Seasonality and Moderation
NanJing Duck Poached in Brine 南京鹽水鴨
Chicken Baked in Crust (Beggar’s Chicken)
叫化雞
Walnuts, Diced Chicken with Walnuts
核
桃,
核桃雞丁
Chilli Pepper, Gong Bao Diced Chicken
辣
椒,
宮保雞丁
DongAn Pullet with Vinegar
東安子雞
Chestnuts, Braised Chicken with Chestnuts
板栗,板栗燒雞
Shredded Chicken Stir-fried with Chrysanthemum Petals
菊花雞絲
Silver Sprouts Stir-fried with Shredded Chicken
銀芽雞
絲 and Stir-fried Bean Sprouts
清炒豆芽
Chicken Steamed in Early Season Red Orange Sauce
早紅橘絡雞
Bean Curd with Eight Treasures Geng
八寶豆腐羹
Sweet and Sour (TangCu) Pork Tenderloin
糖醋里脊
Meatballs (Lion Head) with Crab Meat
清炖蟹粉獅子頭
Coriander; Beef Sizzling-fry with Coriander
芫荽,芫爆牛肉
Lamb Sizzling-fry with Spring Onions
蔥爆羊肉
Chinese Yam, Chinese Yam Stir-fried with Beef
山藥,山藥炒肉片
Stir-fry Dry Beef with Celery
干煸牛肉絲
Lamb Slide-slipped with Vinegar
醋熘羊肉片
Steamed Pork with Ground Rice
粉蒸肉
Chilli Oil, Poached Pork with Garlic Sauce
辣椒油,蒜泥白肉
Stir-fried Fish with Pine Nuts
松仁魚米
Ginkgo Nuts, Prawns Stir-fried with Ginkgo Nuts
白果,白果蝦仁
Crispy Rice Crusts with Prawns
鍋巴蝦仁
Rice-field Eels Stir-fried with Yellow Chinese Chives
炒鱔糊
Steamed Seasonal Fish with Three Fine Shreds
清蒸時魚
Sweet and Sour (GuLau) Prawns with Pineapple
菠蘿咕咾蝦
Bean Curd with Crab Roe and Meat
蟹黃豆腐
Pan-fried Bell Pepper with Prawn Stuffing
甜椒釀蝦蓉
Sea Cucumber, Sea Cucumber Braised in Scallion Oil
海參,蔥燒海參
Chinese Leaf Slide-slipped with Vinegar
醋熘白
菜 and Sour and Hot Chinese Leaf
酸辣白菜
Chinese Leaf Braised with Chestnuts
板栗燒菜
心 and Sweet and Sour Centipedes
蜈蚣白菜
Mustard, Chinese Leaf Marinated in Mustard Sauc
e芥末,芥末墩儿
Stir-fried Shredded Eels, Vegetarian Style
炒素鱔絲
Pak Choy, Stir-fried Pak Choy, and Pak Choy Stir-fried with Fresh Mushrooms
青江菜,青江菜二炒
White-braised Three Vegetables
白燒三素
Kaofu with Four Companions
四喜烤麩
Aubergine
茄
子, Aubergine with Garlic Dressing
茄拌蒜
泥, and Aubergine with Fish Fragrance
魚香茄子
Chinese Leaf in Clear Soup
開水白菜
Stir-fried Rice with Eggs
碎金飯
and Rice Wrapped in Gold
金裹銀
Bean Sprouts with Five Grains
豆和穀
Be
it a part of our
upbringing since childhood, or a conscious act in our adult
life to learn to enjoy what we eat; be it
our curiosity or be it a necessity in our career
to be in the know, once we start the exploration
of food proper, it will remain a pleasure for life.
And only a dish prepared with care and enjoyment is
a dish worthy of all our senses working in harmony,
for its flavour, our health, and dining pleasure.
During the twenty plus years of living in the United States and the United Kingdom, I have listened to people in the know talking about Chinese cuisine being amongst the most sophisticated and diverse in the world. Along with French cuisine, it is synonymous with fine dining. But the appreciation for the time-honoured Chinese dishes, or even the mere awareness of dishes that go beyond GuangDongnese (Cantonese) and SiChuan cuisines, seems elusive among the majority of the general public in the West. I have often asked myself what information people need in order to have to become more aware of the large repertoire of Chinese dishes and to appreciate their subtlety so that they will consider incorporating this style of food preparation into their daily diets.
Throughout the years of the Cultural Revolution in the 1970s, traditional attitudes in China towards culinary pride and prowess were side-lined, and many professional skills and culinary literature were lost. With increasing prosperity over the last three decades, there has been a major, state-led effort to restore them and to make up for lost time. During my numerous business trips to China, I often heard talks from the media and opinion leaders in the hospitality industry of the thousands of years of Chinese civilisation and its unique culinary culture that deserved international recognition. But I seldom heard or read much in the way of in-depth discussion as to why this should be the case or how to let it be known. I would think that reaching out to offer the opportunity for Chinese cuisine to be properly understood is necessary. I therefore took upon myself this task of offering an introduction of Chinese cuisine to my readers. This book is my first step forward towards achieving this goal.
In order to equip myself with the knowledge, the skills, and the confidence to talk about Chinese food in the context of international cuisines, I decided to venture into food and wine full time in 2004. In preparation for writing a book about Chinese food, I thought the best place to start was to dive into classic French cuisine and wine in Paris in order to learn about what lies behind the recognition it receives and its positioning in the culinary world of choice, competition, and coexistence. It also provided me with the experience of working in professional kitchens. Since then, I have spent five years working in the wine industry in China and have collected volumes of material for the writing of this book.
I was born in the first generation of mainlander Chinese in Taiwan. The relocation of the Nationalist Government (KMT) in the 1940s to Taiwan brought with it the skills and experience of many top chefs from all over China. They offered the flavours of traditional Chinese cuisine that alleviated the homesickness of those who found themselves in a foreign land. They also unwittingly played a part in preserving the culinary culture that fell into abeyance in the following years of political instability. For my generation, they were the best teachers to give us the elementary education of gastronomy and Chinese cuisine proper.
What I did not fully realise until I started travelling in China was the impact of my parents’ culinary upbringing on me. I was instinctively familiar with the classic dishes I came across there. I recall my parents taking us children to the best restaurants, with chefs from different provinces in China. Father emphasised that we should know our heritage by heart, including the culinary tradition. When the young generation came along in our family, we followed suit to work on them in the same way without making much of a fuss. The knowledge of food provides us all with a common language to connect with the people, the culture, the economy, and even the politics of the place we travel to and has played a part in guiding us to enjoy and settle in wherever we stayed. I hope this book will do the same for my readers, helping them to feel at home when travelling into the world of Chinese cuisine.
Since I started to work on this book, I have been looking for a sentence to describe the essence of Chinese cuisine. I could finally identify it by the time I finished the first draft.
Chinese
cuisine
is
about
dining
not
only
for
flavour,
but
also
for
health
.
The deep-rooted link between food and health has long been recognised among different cultures. The Chinese have taken it further than most and have made it an intrinsic part of their culinary heritage. The nourishing qualities and the therapeutic functions of what we eat are part and parcel of the considerations in food choices. The centuries-old advice of a diet of variety, seasonality, and moderation remains as valid today as when they were first envisaged more than three thousand years ago.
However, going beyond basic survival and eating for energy, we dine for the pleasure found in flavour.It is the enjoyment of the colour, the aroma, the tastes, the texture, the sound of food, and the presentation of the food served at the right temperature that gives us what the Chinese describe as flavour.
In China, food preparation starts with the pre-cooking stage of purchasing the ingredients, deciding on the cooking methods, and paying attention to the knife work and the marinade or blanching as required. The actual cooking involves controlling the appropriate cooking temperature, making sure the ingredients go into the wok in the right sequence, and ensuring that the dish is served at the right temperature. Both professional chefs and domestic cooks usually go through these steps instinctively without noticing it, but it can involve a meticulously planned and coordinated sequence when it comes to preparing dishes for a special occasion such as a state banquet. Either way, it is a thought process that provides a framework within which we are flexible to make choices in situ. Chinese food preparation is not a step-by-step, follow-the-recipe exercise. This thought process is a framework within which the individual can find room for self-expression.
In the imperial past, the pursuit of the harmonious and delicate blend of tastes and the etiquettes in dining used to be class markers that separated the haves and have-nots within the social hierarchy. Even though it is no longer the case nowadays, the ability to identify the attributes of the flavour and to be able to assess and appreciate them remains a cultural capital that the Chinese value highly. The knowledge of the traditional culinary philosophy and dining etiquette, coupled with the ability to appreciate the subtlety of different attributes in flavour of the classic dishes, will always meet with the nod of approval from people in the know. It is an icebreaker that shortens the distance between strangers, and it also facilitates relationship building.
The recipes in this book are a collection of classic Chinese dishes. They are described as “classic” in that these dishes have withstood the test of time and remain popular today. I am particularly interested in a group of dishes that bear the same name with similar main ingredients that have spread across China. Over the generations, chefs have put their stamp on these dishes and adapted the recipes to suit diverse palates; by doing so, it broadens these dishes’ appeal and ensures their longevity. Regardless of their regional or provincial origin, flavour preferences from different localities find their expression in these dishes, making them interesting to explore.
Readers who follow through all stages of the food preparation process as discussed in this book will find these dishes easy to prepare. They are the compilation of my research and input from a group of master chefs based in Beijing, with a pinch of food science to verify and update some of the cooking techniques and practices. They have also been adapted to the restraints of the domestic kitchen, taking into consideration the availability of ingredients.
The recipes give suggestions of the possibilities on offer at each stage of food preparation, be it the selection of alternative ingredients or how the quantity of the ingredients can be adjusted to one’s liking. With so many condiments, herbs, and spices to play with, I wish to encourage you to experiment, explore, and play with them. And consider that the cooking stage can take only seconds to go through – the cook, not the recipe, has to be in control.