Unique Chinese
What makes Chinese food so unique?
And do not respond to high temperatures or MSG. How do I double? What temperatures for cooking? Thank you!
Chinese cuisine is very wide and varied. Frankly my decades long love affair with food Chinese is limited to Cantonese cuisine (home of the Southern Region of China), Hong Kong is a mecca of Cantonese cuisine as "Chinese food" served in Chinese communities overseas to San Francisco to Singapore and Sydney is largely influenced Cantonese. Of course, it is Sichuan, Hunan Restaurants specialty Hakka, Cantonese, but all the peaks of popularity. Eating China is unique because of different ways to cook an impressive variety of dishes - the right to fire (heat), with precise timing is essential to steam, stew, stir fry, fry, bake, roast, broil to achieve the desired result for a particular dish. Appearance, texture, taste is paramount. Restaurants course, are able to achieve optimum conditions of kitchen, so many Chinese dishes can not be replicated at home unless they produce the right type of fire (heat) such as restaurants - Most feasible. A Chinese soup will taste better if I slow burning coal for cooking instead of heating electric or gas modern stove. Similarly, Chinese fried rice. Conclusion: The type of the intensity of heating, then two factors are critical when cooking dishes Chinese. But not in the ingredients. NOTE: The use of MSG is very, very limited, sometimes never in Chinese cuisine. Those who know very little about Chinese food.
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