Sweet, salty, bitter and sour, the four tastes are produced when food is put into mouth and reacts with the receptors of the taste bud. Chinese food is famous for its complexity of tastes. One taste can be dominant in one food; but many times, food has a combination of two or even more tastes, [...]
Chinese food is famous for its look, smell and taste. What is the secret of Chinese kitchen? Is there any secret? This episode shows many aspects of Chinese kitchen in different areas in China - cooking pots and pans, cooking techniques, level of fire, oil and water combination, ways of cutting, etc. What is the [...]
Time, enermy of food, is aslo a friend of food. After the nurturing of time, lots of food develops into different ones with added taste- taste of time. In this episode, we are led to have a view at kimchi, sausage, smoked bacom, Jinhua ham, bacon, salted fish, dried food esp. dried laver, and more. [...]
Some of the typical Chinese food, such as Tofu (or bean curd), rice wine, pickled vegetables, cheese, sauces, is developed from another form of the food. Tofu is from soy beans, rice wine from rice, cheese from milk, sauces from beans — time and anaerobic fermentation play role in this magical transformation. How they were [...]
