asian & chinese glossary

The Three Cuisine Areas of Asia
The South West - India, Pakistan, Sri Lanka, Burma The North East - China, Korea, Japan The South East - Thailand, Laos, Cambodia, Vietnam, Indonesia ,Malaysia, Singapore, Brunei
Curries are very important to the cuisines of the South East and SouthWest, less so in the cuisine of the North East. South Western curries are generally based on yogurt, whereas the curries of the South Eastand North East are generally based on coconut milk.
Rice is a staple starch in all three cuisines areas. In addition to rice, South Western cuisines include a variety of leavened and unleavend breads and South East and North East cuisines include rice and eggnoodles.
In the South West, the major oil used in frying is ghee, or clarified butter. In the South East and North East, the major oils are vegetable oils.
Garlic and ginger are used in all three cuisine areas, as are chilipeppers, although chilies are much more common in the South Westand South East. The North Eastern cuisines use soy sauce in nearly everything; the South East substitutes fish sauce; there is no equivalent in South Western cooking. In the South East, there are two additional flavorings that are not used in the other cuisines - galangal and lem Equipment
The Wok
The wok is the most important piece of cooking equipment in SouthEast Asia and China. If you plan to do much of this region's cooking you should invest in a good wok. A cast iron fry pan will serve in a pinch, but the rounded bottom of the wok provides a range of cooking temperatures in one pan, which can be important in stir frying.
There are many type of woks available - round- bottomed and flat-bottomed, on- handled and two-handled, mild steel, stainless steel, aluminum, and teflon coated. The most traditional is hand beaten of mild steel with a round bottom and two handles. Mild steel is preferred for its heat transfer properties; thin stamped stainless steel or aluminum just don't hold enough heat, and cast aluminum takes to long to heat upand cool down. The traditional round bottom is designed to sit in theround hole of a charcoal burner. In a modern kitchen equipped with agas stove, the round bottomed wok might fit the burners, depending onthe design of the stove. If the wok does not fit the burners, it may be placed on a wok ring. In an electic kitchen, a flat bottomed wok is best, both for stability and for heat transfer. A properly conditioned iron wok is at least as non-stick as any teflon coating ever made.
A new wok must be seasoned before use. Scrub it well with soap and water to remove any coating applied to protect it during shipping, rinse well, and dry. Place the wok over low heat, wipe lightly with vegetable oil and let stand on the heat for 10 minutes. Cool and wipe with paper towels to remove the dark film. Repeat the oiling, heating, cooling and wiping procedure until the paper towels come away clean. Once a wok has been seasoned, it should be cleaned with plain water only using a wok brush, never with soap or abrasive cleaners, then dried and oiled before storing. If the metal ever rusts, clean with steel wool or fine sand paper and re-season.
Wok Tools
The most important wok tool is the long handled shovel-shaved scoop used to stir fry. Other wok tools include; a ladle, used to transfer liquids to and from the wok; a strainer with a brass or steel basket to remove foods from hot oil; a strainer with a bamboo basket fo rremoving foods from boiling water or stock; a bamboo whisk brush for cleaning; a rack which sits on the side of the wok for draining fried foods.
Steamers
Large dedicated steamers with multiple stacking are available instainless steel or aluminum, but more common are the stackable bamboo steamers. These are designed to be used in a wok over boiling water, and are often used as serving dishes.
Clay Pot
Clay pots - "hot pots", glazed on the inside but unglazed on the outside are used for baking or stewing. They are available in a range of sizes,and like woks, with either one handle or two.
Cleavers
The oriental cleaver is a very verstile instrument - it performs all the functions of the various knives of western kitchens. Light cleavers are used for general chopping, slicing and carving; heavier, thicker cleavers are used for chopping bones. A good set of kitchen knives can be substituted.
Rice Cooker
If you are cooking rice often, a rice cooker is worth the investment . Place rice and water in the cooker, plug it in and press the button. Perfect rice very time.
Hand Held Blender or Small Food Processor
Most South East Asian dishes require considerable fine chopping - a hand held blender with a mincer/chopper attachment or a small food processor will cut your preparation time in half.










Basic Ingredients In Asian
Curry Pastes and Powders
Southeast Asian curries are normally based on curry pastes which are made from a variety of fresh and dried ingredients ground together in a mortar and pestle. This is the recommended process if you are cooking curries daily, but the pastes have a limited shelf life. If you are only cooking them from time to time it is more convenient to make up curry powders in advance and add the fresh ingredients at cooking time.
All the recipes given here are based on curry powders, recipes for which are given in the section on Sauces, Relishes and Spices for the appropriate country. I would recommend that you buy fresh whole spices and grind them yourself in a spice or coffee grinde rather than buy pre-ground spices. Stored in an air-tight container in a dry place, curry powders will keep for a couple of months before their flavors start to decline.
If you would prefer to make pastes, refer to a recipe for the appropriate curry in my Thai sauce pages - for instance, to make Thai red curry paste, refer to a recipe for a red curry of pork or chicken in the Thai recipe section. Use the proportions given in the recipe of onion, shallots, garlic,ginger, galangal, lemon grass, chili paste, coriander leaves and curry powder to make your paste. Pastes, of course, should be refrigerated after preparation. They will keep for a week or two.
Chili Paste
The chili paste referred to in the recipes can be made at home by grinding fresh chilies in a mortar and pestle or food processor. A little salt and vinegar may be added to thin the mixture slightly. Alternately, you may buy a prepared chili paste, but be sure it contains only chilies (with a little salt and vinegar as above).
Obviously the color of the paste will depend on the color of the chilies used to make it. Use red chili paste in a red curry and green chili paste in a green curry if you can. If you can't, don’t worries, the color of the finished product may not live up to the name of the recipe, but the taste will be pretty much the same.
Coconut Milk
When coconut milk is specified in the recipe, use canned coconut milk with no dilution. When making curry, the first part of most recipes calls for you to put about 1/2 cup of coconut milk in a pan and heat it up. It is VERY important that you not shake the can first. Open the can and skim the top cream off and heat it until you see the oils starting to separate. Then add the curry paste/powder.
Tamarind Liquid
The Tamarind Liquid referred to in the recipes can be made as follows. Take 3 tablespoons of tamarind pulp, and soak in 1/2 cupwarm water for 10 minutes. Knead and rub with your fingers until the pulp dissolves. Strain the liquid to remove the seeds and fibers.
Tamarind liquid may also be made from concentrate by soaking 1tablespoon of concentrate in 1/2 cup warm water, but the concentrate tends to be very dark in color, which can adversely affect the color of the dish.














CHINESE CUISINE
Chinese Regional Cooking

In the mythology of ancient China, Han, the Chinese man, is distinguished from savages and barbarians by two features of his eating habit: he eats cereals and uses fire to process his food.

China is a vast country whose terrain, people, climate and natural resources vary greatly from region to region. Chinese cooking reflects this regionality with almost as many cooking styles as regions. Cooking methods vary, as does the use of spices, seasonings and sauces. The division of China by regional styles of cooking is based on historical evolution dating from the 12th Century. At that time the little town of Hangzhou, situated to the south of the mouth of the Yangtze River, was transformed into the capital after the court took refuge there as the result of pressure from the Mongols. It became a place for exchanges and intense mixing of peoples who had emigrated from the north, tradespeople from the west and the local inhabitants. Restaurants representing the tastes of the four horizons prospered and thus was born the concept of regional culinary style. Nowadays, the culinary division of China most often recognised distinguishes five great cooking styles. The northeastern style with Beijing and the Yellow River valley, stretching to the east up to the Shandong, the central style concentrating on Shanghai, western style, concentrated around Szechuan but also including Ghuizou, Yunnan, Hunan and Hubei, the south eastern style from Canton and Guangdong (including TeCheow) and finally the Fujian (Fukien) style to the east.

In short, there are five predominate cooking schools:

The Southeastern – Canton (Guangdong, TeCheow)
Western – Szechuan (sometimes called Chungking)
Northeastern – Peking (or Shantung)
Central – Honan (and Shanghai) and
East Coast – Fukien (Fujian)

Let’s examine each of these regions a little closer:

Southeastern – The Cantonese School
The seaport of Canton became the gateway to the West when Europe started trading with the Orient. The Cantonese readily absorbed these cosmopolitan influences, and being great travellers, soon emigrated to Europe and the Americas. They were the first to establish restaurants outside China and introduce the world to Chinese food. This is why the majority of restaurants in Australia, Europe and America are still Cantonese. Cantonese cooking is versatile and original, encouraged by the region’s rich natural resources. When the Ming dynasty was overthrown in the 7th Century, many government officials migrated south from Peking to Kwangtung province, of which Canton is the capital. They also brought their chefs with them. These chefs, trained in classical Peking-style, assimilated other regional styles in their southward travels and once in Canton, took advantage of the area’s rich produce to expand and enlarge their cuisine into what became known as Cantonese-style. This style is characterised by its ability to enhance the original taste of each ingredient and to blend natural flavours together. It uses very few seasonings (soy, ginger, wine) and specialises in the quick-cooking technique known as stir-frying, using chicken stock as a cooking medium. Cantonese cuisine is also noted for roast meats, poultry, steamed pork, lobster and fish dishes, fried rice and such delicacies as Bird’s Nest Soup and Shark’s Fin Soup.

Northeastern – The Peking – Shantung School
Although the city of Peking and the province of Shantung are not geographically close, trade between them has always been active and back and forth migration continual. For centuries the two exchanged cultural ideas and chefs. Eventually their cooking styles became indistinguishable. Peking, however, being the site of the Imperial Palace and China’s great intellectual and cultural centre, exerted a much stronger influence. Due to its wealth Peking attracted the country’s best chefs who in turn brought cooking to its highest level. Peking was considered the gourmet capital of China until the 17th century and was well known for mammoth feasts and gargantuan banquets, (some of the meals took three days to consume).
The Peking – Shantung school is distinguished by light, elegant, mildly spiced rather than rich foods and the liberal use of garlic, green shallots, leeks and chives, soy sauce and vinegar. It is known also for the delicacy of Peking Duck and Chicken Velvet, soft-fried foods, the spring roll, delicious roasts, wine-cooked meats and a wonderful array of delicious dumplings. Most of Northern China, including the vast regions of Mongolia and Manchuria, are largely barren and sparsely populated. Its people are mainly nomadic, noted for their use of lamb and mutton with”balsamic” vinegar and for their chafing-dish cookery. The Mongolian Hot Pot is one of the more well-known dishes of this remote area.

Western – The School of Szechuan
The Szechuan Province is hot and humid, almost tropical. Consequently the food is highly spiced, peppery and somewhat oily. Szechuan's specialities include deep-fried chicken wrapped in paper, vegetables prepared in chicken fat, chicken and hot peppers and a variety of mushroom dishes. The use of dried chilli, Szechuan pepper, sesame seed oil and fermented bean curd paste produce the typical flavours for this school. It is interesting to note that although home cooking is hot and spicy, Szechuan banquet dishes are rather bland and quite light, due to a migration of Peking trained banquet chefs who brought such dishes with them for formal dining. The Northern influence is also obvious in Szechuan Duck, a variation on Peking Duck.



Central – The School of Honan
Honan province (the home of the Yellow River) is famous for its Yellow River carp and it is often referred to as the Kingdom of Fish and Rice. Tender vegetables, accompanied by freshwater fish and crustaceans are prepared with subtle flavours mainly using ginger and Shao Xing wine. It’s noted also for its spiced concoctions, and rich seasonings. It is the only region where sweet and sour dishes are really appreciated.

East Coast – The School of Fukien
Fukien province on China’s east coast is famous for seafood and for clear, light soups. These soups are noteworthy not only for their quality but also for their quantity. At most family meals at least two such soups are served. At banquets it is not unusual to encounter a quarter of all dishes as soups. Fukien is also noted for its subtle use of cooking wine, its soy sauce, egg rolls and suckling pig.



Chinese philosophy, yin and yang

In Chinese philosophy, yin and yang are the forces of nature, which should be balanced in order to attain harmony. They are seen as complementary rather than conflicting.
Yin is seen as feminine, soft, dark and negative. Yin foods are said to nourish the body to help it conserve energy. Highly regarded Yin foods include Chinese yams, sweet potatoes and unpolished grains.
Yang is masculine, hard, bright and positive. Yang foods stimulate the body to expand energy, and include ginger, garlic, chilli, tobacco and alcohol.

















A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A
Abalone - A large marine snail and a delicacy in Chinese food called "Pao Yu" in Chinese, known as "awabi" in Japanese cuisine, as "loco" in South American, as "ormer" in the English Channel, as "muttonfish" in Australia and as "paua" in New Zealand . Abalone can be purchased fresh, canned, dried or salted. If purchased fresh, it should be alive and not fishy-smelling. Refrigerate fresh abalone as soon as possible and cook within a day of purchase.
Adzuki beans - A small reddish-brown bush bean cultivated in China and Japan . Extremely versatile, adzukis can be eaten fresh or dried, or ground into flour and used to make cakes. As the skin of the adzuki bean is quite thick, it requires long soaking and cooking time.
Agaricus mushroom Plump, dome-shaped mushrooms, ranging in size from small (button mushrooms) to big. The most widely cultivated and consumed mushroom, these common mushrooms have a mild and earthy flavor. Their color can range from white to pale brown, and their caps should be firm and evenly colored.
All purpose flour - Finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking.
Allspice - Named because it tastes like a blend of cinnamon, cloves and nutmeg. It is also known as Jamaican Pepper. Allspice is available whole or ground.
Almonds - Its varieties are classified as either sweet or bitter. Sweet varieties are edible and used in some Chinese stir fried dishes, though not very common. The bitter variety contains traces of toxic acid when raw and cannot be sold in the United States unless processed. Store them unopened in a cool, dry place. Raw unshelled almonds have a shelf life of six to 12 months, and shelled nuts will keep for three months. Once opened, put them in an airtight container and keep them in the refrigerator or freezer.
Asparagus - Asparagus's succulent, thin stalks are popular throughout the world. Look for firm, bright-green (or pale-ivory) stalks with tight tips. Since asparagus starts losing flavor from the time it is cut, it's best cooked the same day it is purchased. Wash thoroughly and cut off all hard ends. Asparagus will keep, tightly wrapped in a plastic bag, up to four days in the refrigerator, or stored standing upright in a container with about an inch of water covered with a plastic bag. Asparagus is also available canned and frozen.

C
Cabbage - See Chinese Cabbage Look for a cabbage with fresh, crisp leaves that are tightly packed and unblemished; the head should be heavy for its size. It may be refrigerated for up to a week. To dislodge insects from cabbage, soak it in salt water or vinegar water for about 15 minutes. Wash cabbage under running water after removal of the thicker and more fibrous outer leaves if it's free from worms. One pound cabbage yields 4 cups shredded or 2 cups cooked.
Capsicum - Family of peppers such as cherry, banana, bell, Tabasco , jalapeño, habañero, etc., which fall into two categories: chilies pepper and sweet/bell pepper
Cashew - Sweet, buttery, kidney-shaped nuts that grow from the bottom of the tropical cashew apple. The shells are toxic and always removed before the nuts are marketed. They are sold blanched, plain or toasted and are eaten out of hand; a popular ingredient in many Chinese dishes. As with most nuts, cashews have a high fat content and should be refrigerated. Store them in a tightly sealed container to prevent them from absorbing food odors. They are cooked less frequently than other nuts because they become soft relatively quickly; it is thus important that they not be added to hot food until just before it is served.
Castor sugar - The standard sugar in Britain , equivalent to superfine sugar. It is more finely granulated and dissolves almost instantly. Granulated sugar can be substituted for castor sugar cup for cup.
Celery - Both the ribs and stalks of this vegetable are edible and can be used in many ways. The green Pascal variety is most often found in American markets. Look for thick, crisp stalks with vibrant, unwilted leaves. Wash celery thoroughly before using, and remove the coarse outer strings. Unused celery will keep in a tightly sealed plastic bag in the refrigerator for several weeks.
Cellophane Noodles - are thin, translucent threads made from mung beans. This Chinese noodle have little if any taste, but provide texture and a base for soup and stir fry dishes, absorbing the flavor of the foods they are cooked with and can also be deep fried. When deep-fried fried, they are crispy and used as a garnish. Before using, soak them briefly in hot water. Other names for cellophane noodles include bean threads, bean vermicelli/noodles, mung bean noodles, Chinese vermicelli, glass/transparent/slippery noodles.

Cheesecloth - Cotton gauze used in the kitchen for straining liquids and wrapping foods to make them easier to remove from vessels after cooking; available in fine or coarse weaves. Sometimes known as butter muslin in Britain .
Chicken Egg - Both brown and white eggs have the same nutritional value and it is a matter of personal taste which you choose to buy. These are the only eggs to be produced on a large commercial scale and are familiar standard by which other eggs are compared, the average weight being about 50g (2oz). For more about the roles of eggs in Chinese food,
Chicken stock - Is an important ingredient in most of the Chinese savory dishes. Alternatives are canned chicken consommé. Another to which we are more likely to resort, these days, is those very useful chicken cubes which are pretty generally available. A cube or part of one will make an acceptable stock. Another source of chicken stock is the giblets which can be bought at little cost.
Chow chow - A mustard-flavored mixed vegetable and pickle relish. The term was originally used to describe a condiment in Chinese cuisine made of orange peel and ginger in heavy syrup.
Chile bean paste/sauce - Sold in jars, this spicy paste is made from fermented soybeans, red chili peppers and garlic. Use this to add excitement to your favorite Chinese dish.
Chili Oil -Vegetable oil mixed with hot red chilies. The peppers are steeped in the oil to release their heat and flavor, while also giving the oil a reddish color. This spicy oil is very popular in Chinese cooking, but should be used sparingly; best kept refrigerated.
Chili Pepper - or the hot pepper, is a fleshy berry containing numerous seeds in its inner cavity. Chile peppers are smaller and more pointed than sweet peppers and have a very sharp, almost fiery, flavor. Jalapeño, Serrano, poblano, cherry pepper, cayenne pepper, guero, habañero and japone are all in this family. Chili peppers are much more popular as a condiment than as a vegetable.
Chili powder - is a combination of various spices and dried hot peppers. It may contain black pepper, cumin, oregano, paprika, cloves, and garlic.
Chinese broccoli - Like Chinese cabbage and pak choy, Chinese broccoli or Gai lan (Cantonese) is one of the most sought after vegetables in Chinese market and said to be the best. Look nothing much like regular broccoli, it has long stems and big bluish green leaves. The stems and stalks should be blanched before stir frying as they are quite tough. Tips : Ask this in Cantonese (Gai lan) when ordering in the restaurant or you might be served with regular broccoli.
Chinese cabbage - As many as 33 varieties of Chinese cabbage have been identified in Asia, and the most common varieties in the West are celery cabbage or pe-tsai, pak-choi or "bok choy", and "choy sum".
Celery cabbage or "pe-tsai" is native to China , where it has been consumed for thousands of years. Also known as Chinese celery cabbage or Napa Cabbage, it is eaten on a daily basis in northern China . Celery cabbage resembles a Romaine lettuce. The leaves are crisp and delicate with a faint cabbage taste. Use the crinkly inner leaves for salads and the outer leaves for stir-fry. Also called Chinese cabbage.
Pak-choi or bok choy also known as "Chinese white cabbage", Chinese chard, or Chinese mustard, it is a leafy vegetable similar to Swiss chard and celery. The leaves are dark green and its whitish ribs are crisp and thus frequently is used to give stir-fry dishes a crunchy texture. There are many varieties of pak-choi, some of which are short-ribbed while others have long ribs. A popular variety is baby pak choy or " siu pak choi ", a smaller version of pak choi. Pak-choi is available year-round in most supermarkets. Select bunches with firm, white stalks topped with crisp, green leaves and refrigerate in an airtight container for no more than three to four days.
Another variety is called tsai shim," choy sum " , " bok choy sum " or " Chinese flowering cabbage ". The light green leaves, pale green stems and clusters of tiny yellow flowers on the tips of the inner shoots are edible.

Chinese chives - Also known as garlic chives, the Chinese chive has been cultivated in China for over 2,000 years and is used extensively in Chinese cooking. Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Chinese chives can be substituted by garlic shoots OR chives (not as pungent as Chinese chives) OR flowering chives.
Chinese dried sausage - Made of pork, these sweet-salty tasting sausauge that look like pepperoni are obtainable in Chinese and other oriental supplies. Used in thin slices for cooking. No soaking is required. Called " lap cheong " in Cantonese.
Chinese Egg Noodles - The most popular type of Asian noodle, also known as egg flour noodles made from wheat flour, water and eggs, these vary considerably, but typically they are 1/8in. (3mm) wide and pale yellow in color. There are endless delicious soup and stir fry recipes Chinese egg noodles i.e. Shrimp 'Chow Mein' is one particularly tasty variation where 'Chow' is fried and 'Mein' or 'Mien' is noodles in Chinese. Unlike in China, dried egg noodles are used instead of the soft fresh type in the preparation of chow mein in the west. After being cooked in boiling water, they are fried to give them their characteristic crispness. Egg noodles can be found fresh in some Asian supermarkets, and are readily available dried.

Chinese long bean - Also known as ward-long bean long bean or asparagus bean. Usually half a yard long, the Chinese like to cut them into smaller pieces and add them to their stir-fried dishes.
Chinese Mushroom - Also called Shiitake mushroom, Chinese black mushroom and forest mushroom (not to be confused with European dried mush­rooms), these are the most widely used mushrooms in Chinese cooking and are grown chiefly in China and Japan. Their fleshy caps are dense, and their stems are tough yet can be used for flavoring before being discarded. Shiitakes can easily replace other mushrooms in recipes. They have a pleasant flavor and absorb the taste of other ingredients. Chinese mushrooms are often sold dried and will keep for up to a year. Rinse well, then soak in hot water for at least 30 minutes. The soaking water can be strained and used to add flavor to a stock. Cut off the stem before using.
Chinese mustard plant - can be obtained in cans from any emporium or supermarkets stocking Chinese and other oriental foods.
Chinese pickled cabbage - or mustard green is available in at least four different varieties, each having a special regional connection.
Pickled mustard greens come from the north and have a sour flavor. After opening, remove from the can and store in a clean container in the refrigerator. Rinse before using. This cabbage will only keep for 2 weeks after opening.
Red-in-snow, often called ‘snow cabbage’ or sometimes ‘pickled cabbage’ on the cans, is always salted. It is an Eastern specialty. Store after opening, in a clean container in the refrigerator, and always soak for 5 minutes in cold water before using to remove the salt.
Tianjin pickled vegetables comes from the north of China and has a slightly sweet flavor, sometimes with garlic added. It is often cooked with a duck soup.
Preserved mustard greens are a Hakka specialty with a smoky flavor and a very dark green color. All these varieties of preserved greens can be stir fried with pork or finely chopped and mixed with minced pork, which is then shaped into balls and steamed.
Chinese spinach - Also known as Amarand, is a pseudo-cereal grain. This grain exceeds all common grains as a source of protein and, as such, is expected to experience wider availability. The leaves have a slightly sweet flavor and are often used like spinach. Amaranth is also called Chinese Spinach and "een choy".
Chinese turnip - see Daikon
Chinese vermicelli - see Cellophane Noodle
Chives - Aromatic plants native to Asia, chives are related to the garlic, onion, and leek. Chives have slender, bright green, hollow stems with a very mild and delicate onion aroma. They serve to flavor and garnish everything from vegetables to soups, omelets, tofu, fish, seafood, meat and poultry. Fresh chives should be added near the end of cooking in retain flavor; however, it is best not to cook them at all and to add them just before serving. When buying chives, choose fresh, evenly green leaves that show no signs of yellowing, softness, or drying out. Chives may be kept in the refrigerator for a few days. When chopping chives, it is very easy to bruise them, which will release their flavor prematurely and give them a wilted appearance. To cut them without bruising, try slicing them with the tip of a very sharp knife. You can also try cutting them using a pair of kitchen shears.
Choy sum - see Chinese cabbage
Cilantro - See Coriaander
Cinnamon - is the inner bark of a tropical evergreen tree. The bark is harvested during the rainy season when it is more pliable. When dried, the bark curls naturally and is sold as cinnamon sticks or is ground into powder.
Cloves - The dried, aromatic flower buds of an evergreen tree characterized by their pungent, long-lasting taste, as well as by their resemblance to small nails have been used in China for more than 2,000 years. C loves are normally used whole, but the central "head" of the bud can also be ground into powder. They are used in sweet and savory dishes, spiced wines and liqueurs. Chinese courtiers sweetened their breath by sucking on cloves when addressing the emperor just like we use mints today. It is best to buy whole cloves, as ground cloves lose their flavor quickly and cannot be kept for as long. A good clove floats vertically in the water. It is stale if it sinks or floats horizontally. The famous Chinese five-spice has cloves in, besides anise-pepper, star anise, cassia, and fennel seed.
Coconut milk - A liquid made by combining grated fresh coconut meat and an equal amount of hot water. The mixture is simmered until foamy and then strained, extracting as much of the liquid as possible from the coconut meat..
Coriander - This aromatic herb from the parsley family is also called Chinese parsley or cilantro, is often used in Chinese dishes. It is tenderer and and has richer flavor than American parsley. It has a distinctive, almost medicinal flavor and is used in fillings and as a garnish for soups and fish dishes. Some people, including Chinese, have to learn to like it but it's worth learning. Therefore, use it with discretion. A gracious host would ask if everybody like "coriander" before putting it in. When buying, choose fresh coriander that is firm, crisp, and green. Avoid yellow or wilted leaves. Briefly wash fresh coriander at the last minute, to preserve its flavor.
Corn flour - is finely ground cornmeal obtained from kernels from which the germ has been removed in order to improve the storage life of the flour. Corn flour is used for breading and in combination with other flours in baked goods. Be aware that in British recipes the term "corn flour" means cornstarch, and the two cannot be substituted for each other.
Corn Oil - An odorless, almost tasteless oil derived from the endosperm of corn kernels; very good for deep-frying due to its high smoke point.
Cornstarch - fine white powder obtained by extracting the starch from the endosperm of the corn kernel. This fine white powder is added to a marinade, to give the ingredients a smooth texture and allows the seasonings to adhere to the ingredients. When used for thickening, cornstarch is first dissolved in cold liquid and then added to hot food during the last stages of cooking. It must be cooked and stirred until the sauce thickens. Cornstarch appears in most of the savory Chinese dishes. It is given in rather meager amounts because a thick sauce could spoil the dish. But if anyone prefers a thicker sauce, it is very easy to achieve. Simply increase the quantity of cornstarch given in the recipes.
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Corn syrup - A thick, sweet syrup available in light or dark varieties. Corn syrup can be used as a less sweet replacement for table sugar.
Crab - A marine crustacean that is highly prized throughout the world; its flavor and texture are considered by some to be the equal of lobster. Crabs should always be purchased alive. When buying whole crabs, whether alive or cooked, choose those that are heavy for their size and have a sweet fresh smell with no hint of ammonia. Crab meat may also be purchased canned.
Cucumber A gourd and melon family, cucumbers are long and cylindrical in shape, and range in length from 3 inches to 2 feet. China is one of the largest producers of cucumbers in the world. Select cucumbers that are firm and evenly shaped. Medium-size cucumbers are preferable to overly large specimens, which tend to be bitter and bland tasting and contain numerous hard seeds. They are best when used immediately but will keep in the refrigerator for up to a week if wrapped tightly in plastic.
Cumin - An aromatic seed, either whole or powdered, used to flavor sausages, chutneys and a variety of Indian, Asian and Latin American dishes. This spice is used occasionally in northern Chinese cooking.
Curry Powder - A powder made by grinding and blending various herbs and spices, including cardamom, cinnamon, cumin, cloves, fenugreek, red peppers, nutmeg and mace.

D
Daikon - Also known as Chinese white radish or "lo bak". A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China around 500 B.C. Also known as Oriental radish, it is held in high esteem in Asia, where it is prepared in a wide variety of ways. Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables. The seeds, which are sprouted, have a hot flavor that is slightly reminiscent of watercress. The sprouts are often added to soups, or used to season tofu and fish. Add them at the last minute to ensure maximum crispness and flavor. The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag.
Doufu - See Tofu
Dragon's eyes - see Longan Dried chestnuts – look like small, wizened peeled chestnuts. Soak in cold water for 24 hours, then simmer in fresh water for 20 minutes.Dried Hot Chili Peppers - Used in stir fry to flavor the oil for dishes like Kung Pao Chicken. Many varieties of dried hot chili peppers can be found in Asian groceries and supermarkets, and their size and degree of spiciness differ. You may have to experiment with the kind and amount to find what suits your taste. They are used mainly in Szechuan dishes.
Dried mushrooms - see Chinese dried mushroom
Dried Shredded Seaweed - "Hai Dai Si" Before using, rinse and soak in water for 1 hour. Change water several times during soaking. When it has expanded and become soft, it is ready for use.
Dried shrimps - These small sun dried shellfish are used to give that concentrated shrimp flavor to dishes and also used in the filling of dumplings. Follow recipes' instruction, you might and might not need to soak them in hot water for 15 minutes before use. The water itself is also used as stock. When buying, choose the thick ones devoid of mold. Keep them in refrigerator..
Dried squid - Considered a delicacy to the Chinese, dried squid is produced after removal of the internal organs and sun dried. It has a strong smell and are used to add a very distinctive flavor to dishes and soups. For cooking, you need to soak the dried squid in fresh water over night to soften it. Some add 1/2 tsp bicarbonate of soda in the water so that the squid will expand more.
Dried Tangerine Peel - These sun dried peels are used to flavour master sauces and give orangey flavor to dishes. To dry your own, place tangerine peels on a flat baking pan in a slow oven (200º F) until dry.
Duck -Any of many species of wild or domestic web-footed birds that live in or near water. The Chinese are credited with being the first to raise ducks for food. Relative to chicken, duck is more commonly used in China tha n in the West, probably because of the greater variety of ways of preparing it. Ducks are slow-boiled, red-cooked, or roasted, but very rarely stir-fried
Duck Egg - These eggs are oilier-tasting than chickens' eggs and can acquire a harmful bacteria as they are usually laid in a dirty spot Great care should be taken with duck eggs. They must always be thoroughly cooked and should never be eaten uncooked nor should they be used for lightly cooked dishes such as poached eggs, scrambled egg, pancakes, etc. The Chinese usually eat salted duck as an accompaniment with congee.

E & F
Eel - A fish with a snakelike shape, eels generally have firm, fatty flesh and are gray, olive or black in color. Recipes : Stewed Eel with Garli and Stir Fried Eel with Celery
Egg Flour Noodles - See Chinese Egg Noodle
Eggplant - Also known as "aubergine" is a berry that is consumed like a vegetable and has been cultivated in China since around 500 B.C. The Chinese eggplant is whitish, both inside and outside. It is 6 to 8 inches long and shaped rather like a cucumber. You will find this vegetable all year round at Chinese grocery stores, but you can also substitute the common purple-skinned variety, for they are similar in taste and texture. There are several kinds of purple eggplants: the large American variety, and the very small ones native to the Mediterranean region and to Japan. These small ones are frequently more tasty and tender than the larger vegetable. Sometimes, eggplants, no matter what variety you are using, have a bit of harsh taste. Soaking them in water before using will remove this. The most common variety both in North America and in Europe is deep purple and pear-shaped. The skin is edible, although in certain varieties it can be bitter. The yellowish white flesh is spongy and contains small brownish edible seeds. Small and young specimens of eggplant contain fewer seeds and their skin is tenderer and less bitter so there is no need to peel them, but older ones should be peeled before preparing. When buying, look for firm, smooth skin with no blemishes. They can be kept in the refrigerator for a slightly longer period. Only cut the eggplant right before throwing into the wok as the flesh discolors quickly. One pound of eggplant equals 4 cups chopped eggplant. Recipes - Red-cookeEggplant
Egg roll wrappers - eggroll wrappers or eggroll skins are made from wheat flour, egg yolk and salt. The popular appetiser deep fried eggrolls use these. Thicker than spring roll wrappers or rice paper
Enoki mushrooms - Also called golden needles mushroom are small white mushrooms that grow in clumps with long, thin stems topped with a tiny white cap and a mild, almost fruity flavor. They have a crisp, crunchy texture when fresh, but tend to become tough when heated; also known as velvet stem/shank, snow puff and golden mushrooms. The enoki mushroom is highly esteemed in Asia and figures prominently in various Chinese dishes.
Fermented beancurd - Or beancurd cheese - made by fermenting bean curd cubes in rice wine, salt, sesame oil or chili. The taste is very unique, strong, salty and appetizing one have to learn to like it. Fermented beancurd is ideal as an accompaniment with congee and used in cooking some dishes. Usually comes in glass jars, keep in the refrigerator and it will last up to two years. Available in white and red (spicy) varieties.
Fermented black beans - see Black beans, fermented
Fresh rice noodles - Made from a thin dough of rice flour. These white noodles need only to be rinsed in hot water to loosen and separate and then drained. They come in thick or thin varieties but broad flat, or in a sheet that can be cut. Cantonese = "Hor fun"
Five-spice powder - A popular ancient spice used in Chinese cuisine for a variety of savory dishes e.g. stir fried meats or red-cooked dishes. It is a blend of spices consisting of ground star anise, cloves, cinnamon, fennel seeds and Szechuan peppercorns. Like curry powder, the combination of spices can vary according to the manufacturer, however star anise is usually the flavor that stands out. Store in an airtight container. If five-spice powder is not obtainable, substitute cloves or allspice.
Fish maw - Plays the role of a texture ingredient like the sea cucumber in Chinese food, fish maw is actually the air bladder of large fish, the function of which is to regulate water and oxygen flow so that the fish can ascend or descend in the water. The price of fish maw is far from cheap and it's one of the luxury ingredients in Chinese cuisine.
G & H
Gailan - see Chinese broccol
Garlic - A member of the onion family, garlic's pungent flavor and aroma is an essential ingredient in Szechuan and northern-style cooking. When buying, look for plump, round heads that are free from sprouts. Once peeled, the cloves can be minced, chopped, crushed under the flat of a knife. The more finely the garlic is chopped or smashed, the stronger its flavor. Garlic can be found in powder, chopped, and paste form. While these preparations are practical, it is best to use fresh garlic for maximum flavor. Garlic should be stored in a dry and cool place and not refrigerated.
Ginger root - Knobbly and light brown, ginger root is u sed widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is especially good with fish as a "de-fisher". Ginger, when used in cooking is sliced into 1/16 inch slices. The slices are usually not eaten. When used for dipping together with vinegar, it is in fine shreds or fine dots and as much of it as will stick to the dipping piece will be eaten. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes
Ginger sherry - This is made in the kitchen. Cut 1-2 oz. fresh ginger into thin strips. Turn them into a bottle and cover with a warm brown sherry. Leave to infuse, strain and use as directed. For 2 oz. fresh ginger, ½ bottle sherry will be the right amount to use.
Ginkgo - A nut from the center of the inedible fruit of the maidenhair tree. This nut turns bright green when cooked and has a delicately sweet flavor.

Ham - is cured leg of pork. You can buy whole or half hams. Most hams offered in supermarkets are fully cooked but read the label to be sure
Hoi sin sauce - A sweet, smooth, brownish-red Chinese barbecue sauce (not to be confused with western or American barbecue sauce), and usually containing soya beans, garlic, chilies and other spices that are constantly used in Egg rolls, dumplings and barbecued pork (Cha Siu). It also makes a terrific barbecue sauce for chicken or beef. Best known as the sauce served with Peking Duck, also known as Peking sauce, it is sold in both cans and bottles (jar)-if you use it only rarely, it is better to buy a bottle, which will keep better. If you are using canned, remove any leftover sauce and store it in a screw-top container in the refrigerator. It will keep for up to six months. It can be obtained from Chinese or oriental provision stores and Asian markets.
Hair seaweed - Also known as black moss or black hair, these fine threads of black dried vegetable resemble hair and is tasteless. Slippery after being cooked, it is a traditional ingredient used in some vegetarian Buddhist dishes, soups and as garnish. Called "Fat Choy" in Cantonese, although of different Chinese character but sounds very much like "Good Fortune" and thus it is a must for Chinese homes to serve a dish that employs "Fat Choy" during Chinese New Year. Soak the hair seaweed briefly in warm water and rinse before use. Hair seaweed can be found in Asian supermarkets and Chinese markets. Hot Bean Sauce -This sauce is a combination of hot chili sauce and brown bean sauce. It is used in spicy Szechuan and Hunan dishes.
Hot Chili Oil - Used abundantly in many regions in China , this is vegetable oil in which dried fiery hot chili peppers and other spices have been fried. When the oil becomes very spicy, the spices are removed and the oil transferred to an airtight jar. The hot oil is used as a condiment at the table or stirred into a dish during the final stages of cooking and is good in stir-fries, noodles and dumplings.
Hot Chili Sauce -This fiery sauce is made from crushed dried hot chilies, sweet red peppers and soy sauce. If you like Szechuan or Hunan food, this sauce is essential. It is available in jars or you can make your own.
Hot Mustard Powder - Hot mustard powder is ground mustard seeds. It makes a very spicy condiment when combined with equal amounts of water and stirred until smooth. Serve it with egg rolls or dumplings or add it to salad dressing.
Hundred-year Egg - An egg that has been preserved with a coating of lime, ashes and salt before being buried for 100 days. The lime has a petrifying effect, making the egg look like it has been buried for at least a century. The black outer shell is removed to expose an amber-colored white and dark golden yolk. The egg has a pungent cheese-like flavor. Chicken eggs are most often used, though duck and goose eggs can be substituted. Hundred-year eggs can be found in Chinese markets and will keep at room temperature (under 70ºF) for up to two weeks or can be refrigerated up to a month; usually eaten uncooked, for breakfast or as an appetizer. Soy sauce or minced ginger makes a good accompaniment. Also called century egg, thousand-year egg and Ming Dynasty egg. Recipe :

I, J, K & L
Jellyfish - Jellyfish are salted and flaccid to the tough. Strictly speaking they are preserved, not dried. The best kind is amber in color, large thick and firm pieces. It doesn’t have any special taste of its own but its gelatinous texture is highly enjoyable. Usually used in salad and indispensable in assorted cold starters.
Kidney beans - The mature seeds of green beans; large, kidney-shaped beans with a robust, full-bodied flavor and soft texture. They come in dark reddish-brown, brown, black and white varieties and are usually only available dried or canned.
Kumquat - A very small Asian citrus fruit; oval to round in shape, with a soft bright orange rind and slightly tart orange flesh. The entire fruit can be eaten fresh or used for preserves. Select bright orange fruit with no greenish cast, and store in the refrigerator. Canned kumquats are also available, usually packed in sweet, heavy syrup.

Lard - For Chinese cooking, lard had better be made from leaf lard at the market. It is much better than ready lard in boxes. You cut it into two inch pieces and heat them in a dry pan. When all melted, press on the pieces gently to squeeze out the liquid. The 'leafing' then shrinks into fried pieces and becomes lard leavings. They are good to eat when hot and crisp, and usable to cook with stir fries dishes and particularly yummy with vegetables. When the leavings are brown, the lard is done. Pour into a heat-resisting container and let cool. Scoop as needed..
Leeks - Leeks have a subtle and delicate flavor that is milder and sweeter than that of onions. The white part grows underground and is formed of sheathed cylindrical leaves; it is the more tender part of this vegetable and that which is the most appreciated and most commonly used. The white adds a subtle touch to various dishes without masking other flavors. Select those with crisp, brightly colored leaves and an unblemished bulb. Avoid any with withered or discolored leaves. Leeks can be refrigerated in a plastic bag up to five days. Before using, trim roots and green tops and split the leeks from top to bottom and wash thoroughly to remove the earth and sand trapped between the leaf layers.
Lettuce -There are three common varieties of lettuce found in the supermarket : crisphead, which has a tight solid head ; cos or romaine, which has elongated, coarse leaves; and butteredheads or cabbage, which has loose, coarse leaves. Look for lettuce with a bright color and no bruising or wilting. Leave those that are browning along the tips of the leaves or excessively pale. Rinse and thoroughly dry. Tear the leaves instead of cutting them to avoid bruising. Lettuce will keep in the refrigerator in plastic for two or three days, but is best when used immediately after purchase.
Linguine - Long, narrow, flat pasta noodles. The name means "little tongues."
Litchi, lychees - The litchi has been cultivated in China for thousands of years, where its sweet-tart flavor accents duck and pork dishes. This small fruit starts out rose colored, but develops a brown, rough, brittle skin as it matures. The translucent jelly-like flesh surrounds a single inedible seed. Fresh litchis are available in Asian markets and in some supermarkets during the summer months. Litchis are often called for in Chinese recipes, Chinese food recipe, especially for sauces.
Lobster - It is considered best to purchased lobsters while they are still alive; their large claws should be secured with strong rubber bands to allow safe handling. A live lobster should be fresh, heavy for its size, and still display much movement; the shell should be dark red to black. Live lobsters should be prepared immediately; however you can keep a live lobster in the refrigerator rolled loosely in damp newspaper and enclosed in a paper bag pierced with air holes in the vegetable compartment for no more than two days. Cooked lobsters are also available. You can test the freshness of cooked specimens by uncurling the tail; if it springs back into the curled position, the lobster was fresh when cooked. Avoid dead uncooked lobsters, as the meat spoils very quickly. Fresh cooked meat is sometimes available; canned and frozen meat is best used in seafood salads.
Longan - Also known as "Dragon's Eye", it is a small, round fruit native to southeast Asia; similar to the litchi with a subtler sweet flavor. Longans have a pink, red or yellow skin covering soft white pulp surrounding a large black seed. They can be peeled and eaten as a snack, or used in Asian dishes and desserts. Fresh longans are sometimes available in Asian markets in July and August and will keep refrigerated in a plastic bag for up to three weeks. Dried and canned longans are available throughout the year
Loquat - A small pear-shaped fruit native to China; has yellowish -orange skin and juicy flesh. Loquats are most often found in preserves and jellies since they quickly lose quality once picked
Lotus - a water lily, is the most versatile plant in China. The stem/root is sweet and can be eaten as fruit, sliced and stir fried , or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Its leaf is a fine wrapper of food before steaming. When fresh, it is used to give a delicate scent to congee or steamed meat. Its flower is both majestic and fragrant. Its seeds, when young are juicy as fruit, whether eaten raw or boiled with sugar are commonly used in Chinese desserts and pastry fillings
Lotus leaves - used to wrap around food (rice and fillings) and then steamed. These leaves of the water lily will impart a pleasant tea-like flavor to the food. Served bundled in the leaves and unwrapped only when to be eaten.
Lotus seeds or nuts - are mainly available in shops specializing in Chinese foods. They can be bought loose as well as prepared, that is, shelled, halved and with the center germ removed. They are also available in sweet syrup or as paste. The lotus seed is popular made into sweet soups, rice desserts and snacks. Its use is traditionally associated with festivals. Cooked and mashed lotus seeds paste is used as mooncake filling. Require soaking for 24 hours, during which their size will double.
M & N
Master Sauce - This spicy concentrated sauce or marinade is known as Lu in Chinese. There are two types of master sauce: one is made with spices, rice wine, sugar and soy sauce and is called Brown Master Sauce; the other is made with the same ingredients except for the soy sauce, for which salt is substituted, and is called White Master Sauce. Different kinds of meats or fowl can be cooked simply by immersing in either a Brown or White Master Sauce and simmering until done. Food prepared this way is always to be cooked whole or in large chunks and is served cut up and at room temperature. Food cooked in a Brown Master Sauce is lighter in flavor than that which is red cooked (stewed in soy sauce).
Molasses - A thick, dark syrup that is a byproduct of refining sugar, with a distinctive, slightly bitter flavor; much less sweet than honey but more nutritious than sugar. Two types of molasses are available - light and dark. The darker the molasses, the less sugar it contains
Monosodium Glutamate (MSG) - A chemical food enhancer in the form of white granules derived from vegetable sources and that resembles coarse salt. The Chinese have used it for centuries to deepen and bring out the natural flavors of foods. Used in a very small amount, it can add a sparkle to the taste of a dish especially proteins. If top quality, fresh ingredients are used, MSG is not necessary. In another words, MSG is OPTIONAL in the recipes on this site. It is available under various proprietary names such as Accent, AjiNomoto, Mei Yen, Stress, Ve-Tsin...
Mung Beans - Also known as green gram or golden gram, it is small green beans used in Chinese cooking, it most frequently used sprouted; mung bean sprouts are one of the key ingredients in chop suey. Dried mung beans are ground into flour, which can be used to make noodles by the Chinese known as mung bean noodles. Mung beans can be used like any other legumes, either as a substitute or in combination.
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Mustard - Mustard seed has been widely used both as a condiment and as a medicine since biblical times. There are two main varieties of mustard plants: white mustard, which produces reddish-yellow seeds; and black mustard, which yields dark red or brown seeds. The Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. The lighter yellow seeds are usually larger in size, have less spice, and are used as a primary ingredient in American mustards.

Nuts - The most important nuts for cooking purposes the Chinese way are chestnuts and walnuts, widely used both in salt dishes and as a part of sweet things. Almonds are less often used in Chinese dishes. Peanuts are important for giving cooking oil. As nuts, they are only served as snacks and do not often enter dishes.
O
Oil - Polyunsaturated oils are preferred for Chinese cooking. Chinese consider peanut oil as being the most flavorsome, but corn, safflower, and soya oils are used. Crisco is not suitable for cooking Chinese dishes as it tends to jelly when cold and spoil the texture of the food. In China , soya oil is more widely used because it is most available. In general, vegetable-oil-cooked things can be eaten cold or warmed over, while lard-cooked things are good only the first time Used oil can be saved, but strain it through several layers of cheesecloth and store it in the refrigerator. Discard frying oils that have darkened in color, that flow more slowly than they did originally, or that foam to the top of the pot when you put the food in. Store unused oils in a cool place. See also smoking point.
Onion - appreciated both as a vegetable and as a condiment in Chinese food, in addition to having many medicinal properties. With a characteristic of strong flavor and odor. The onion is made up of numerous concentric layers of fleshy, juicy whitish leaves, which are covered by several outer layers of paper-thin skin. Spanish onions are among the mildest, while white onions are mild and sweet, and red onions are the sweetest. Certain varieties known as scallions, green onions, or spring onions are often sold fresh in bunches.
Orange peel - is in fact dried tangerine peel with a strong orange flavor. Soak in hot water for 20 minutes and use in stir fries. Thinly pared fresh orange or tangerine peel may be substituted.
Oyster sauce - A dark brown, delicate sauce made from oysters and soy sauce, is a staple condiment and seasoning in Chinese cooking that adds richess to dishes without dominating their natural flavors. Available in cans or bottles from Chinese or oriental provision stores. No substitute-omit from the recipe if unavailable.
Oyster mushrooms - A fan-shaped mushroom with white flesh and a gray to brown exterior. This soft, moist fungus has a peppery, robust flavor when raw, and is often used in salads. The flavor softens when cooked, and oyster mushrooms are a nice addition to casseroles, soups or stir-fried dishes. Available in some areas year-round, particularly in specialty produce and Asian markets; canned oyster mushrooms, which should be rinsed before using, are also available.

Paprika - A powdered mixture of dried red-skinned chilies, ranging in flavor from slightly sweet and mild to acrid and hot. The color can also range from bright reddish-orange to dark red. Used as a spice and garnish.
Parsnip - A long, white root vegetable with feathery green leaves. Its look and taste is similar to a carrot and it can be cooked in much the same way.
Peanut Oil - Clear oil pressed from peanuts; very useful in Chinese cooking. Peanut oil has a delicate flavor and high smoke point, making it perfect for deep-frying. American peanut oils tend to be mild-flavored, whereas Chinese peanut oils have a distinctive peanut flavor. Peanut oil will keep indefinitely if stored in a cool, dark place.
Pecans - The thin-shelled, richly flavored nut from a tree native to North America; high in fat, used to enrich cakes, pies and other confections. Pecans are widely available in supermarkets.
Pepper - The berries of a climbing vine. The fruit grow green then red as the plant matures. To make black pepper, the berries are picked green and sun-dried, resulting in black peppercorns. To make white peppercorns, the dark husk is removed by soaking. Pepper should not be confused with the peppers more accurately known as capsicums or chilies.
Pickled bamboo shoots - are similar in flavor to dried bamboo shoots. Put in boiling water and return to the boil. Drain and rinse in cold water. Repeat this process 2 to 3 times to remove the sour flavor. These keep for a long period in the refrigerator.

Plum Sauce - Plums provide the sour flavor in Chinese dishes. It's a great combination with stir-fried pork and deep fried appetizers and dim sum.
Pomelo - The largest citrus fruit, the pomelo has a thick, coarse rind that ranges from greenish to yellow to pink, and pink or pale-yellow segmented flesh. The flavor can be either sweet or slightly tangy. Pomelos can be found in Asian or specialty produce markets in winter; also known as shaddock.
Potato flour - gives a very smooth, transparent result when used for thickening soups or sauces.
Pot sticker wrapper - Very thin sheets of dough made from flour, eggs and salt; used for small meat and vegetable filled dumplings known as potstickers, as well as for won ton. These wrappers can vary in thickness, and are usually available prepackaged in square or round sheets in many supermarkets and Chinese markets; also known as won ton skins or wonton wrappers. Keep refrigerated or frozen and let them come to room temperature before using.
Pimento - The aromatic berry of a West Indian tree used to make allspice. Do not confuse with the Spanish sweet pepper "pimiento."
Prawn - Term commonly used for any large shrimp, although a true prawn has a thinner body and longer legs than a shrimp, and an average market length of 3 inches or 4 inches. Another distinction: Shrimp tend to live in saltwater, whereas prawns are generally thought to swim in freshwater, though they might migrate to saltwater to spawn. Prawns can be cooked and served in any way appropriate for shrimp.
Preserved Food - Food is preserved when it is salted, dried, frequently pickled or candied, and canned. Canned Chinese foods are rather looked down upon, except some specialties such as abalone. Almost anything may be preserved. Salted shrimps, shrimps eggs, salted fish, from the tiny one-inch fish to shark's fin, hundred-year-old eggs (which taste better when about 100 days old). Chinese ham are the commonest preserved animal foods. Dried lilies and golden needles, ears of wood, which is a fluffy kind of fungus, dried mushrooms, bamboo shoots, dried transparent pea-starch noodles ) called in some Chinese food shops 'long bean rice') salted vegetables of various kinds, salted radishes and soy pickled cucumbers, sauce-pickled vegetables of various kinds-these are the commonest preserved vegetables. For preparing dried foods before cooking, the first step is to soak them in warm water or slightly boiling for several hours to several days.
Preserved white radish or turnip - are usually sun dried in strips, then salted or preserved in soy sauce. There are several different varieties. Care must be taken with the salted variety to add no more salt to any dish in which they are used. Wash well before cooking. Round turnips are sometimes preserved whole; they have a sweet, appetizing flavor and can be cut into thin batons and eaten as a relish

Q & R
Quail Egg - Considered a delicacy, these small eggs are usually eaten hard-boiled or poached and in aspic.

Red beans - Dark red beans similar to red kidney beans, but smaller; popular in chili and as refried beans. They stay firm when cooked and are excellent when accompanying rice. They are available dried in most supermarkets; also known as Mexican Red Beans.
Red Dates are the dried fruit of the Chinese jujube tree, not a palm date, and have a bright red crinkly skin. Either soak for 3 hours or cook very slowly.
Rice-flour Noodles - made with flour and water, they are available, from thin rice vermicelli to the thick broad flat noodles. They are a traditional ingredient in Chinese chicken salad, and are tasty in soups and stir-fries
Rice vermicelli - Thin translucent noodles, this rice-flour noodle is delicious when stir fried or used in soups. Rice vermicelli can be used to garnish several dishes when deep-fried. Soak in hot water until tender before using.
Rice Paper - Spring Roll wrapper - made from rice flour and water, rice papers are available in either round or triangular form and are used for spring rolls. The unique patterning on each paper comes from their being dried on bamboo mats in the sun. Available only in dried form, usually in the size of 8.5 in. or 12 in. squares, they are firm and must be softened in hot water before use. Rice paper is very thin and so when deep fried, it is crispier than egg roll skin. Vegetarian use this as substitute for egg roll skins because it does not contain eggs.
If you don't have the time to make pancake wrappers for fresh lumpia, you can also use Vietnamese rice paper wrappers, which are sold in many Asian grocery stores. Look for round wrappers about 8 inches across. They're paper-thin, translucent, and brittle, with a delicate lattice pattern from the woven drying racks on which they're made. To soften them, dip them briefly in a bowl of warm water, shaking off the excess before you put the wrapper on your plate. In a few seconds, the wrapper will be soft enough to roll around the lettuce and the filling.
Rice Vinegar There are three kinds of Chinese rice vinegars: white, black and red made from fermented rice. White vinegar is colorless, much milder than Western distilled vinegar and is used primarily in sweet-and-sour dishes. Black vinegar is milder than Western malt vinegar and is most often used as a table condiment (goes very well with shark's fin soup). Red vinegar or red vinegar sauce is a sweet, spicy flavored vinegar from Zhejiang. Unlike Western products, Chinese vinegars are more nutritious and feature more interesting flavors.
Rice wine: Called Shao Hsing in China, also known as Chinese cooking wine is a dry, strong, flavorful and clear wine made from fermented rice. If rice wine is not available, Japanese sake or dry sherry can be substituted. Rice wines are usually lower in alcohol and popular in Chinese stir fried and steamed dishes.
Rock Sugar - Rock sugar is crystallised raw sugar. Its flavor is more mellow and not as sweet as refined sugar. It is used in braised dishes and in the master sauce. It is available in Asian groceries.


S
Salt - A white granular compound (sodium chloride) used to season foods. One important thing in Chinese recipes is that salt in not freely exchangeable with soy sauce. When it is the white kind of cooking, of course salt should be used and the least bit of soy sauce will make it tastes wrong, though after the white cooking is done, soy sauce is used as the dipping.
Salted Jellyfish - See Jellyfish
Salty or salted black beans - see Black beans, fermente
Scallion - Also known as green onion or bunching onion in the USA, spring onion in the UK and strangely enough, shallot in Australia, this aromatic plant has been cultivated in China for over 2,000 years. A scallion is an immature onion with long green stems and a small under developed white bulb at the root end, both of which are edible. Because of its crisp, sharp fresh taste and its bright green and white color, it is used extensively in Chinese cooking. The scallion has a slightly hot flavor that is milder than the common onion but stronger than chivesSee also leek
Scallops - is an edible marine mollusk. Since scallops are extremely perishable, they are often shelled and washed as soon as they are caught, then immediately covered with ice or frozen or dried. When buying shelled fresh scallops, ensure that the flesh is white, firm, and odorless. Dried scallops are widely used by the Chinese as a soup maker. When buying, avoid darkened or moldy ones. The best kind is amber in color. To soften, wash under cold water, remove the tough parts and steam for 1 to 1 ½ hour. The water used to soften them serves as a stock
Sea bass -This term commonly describes a number of saltwater fish on the market, many of which are not actually members of the bass family. Black sea bass is a true bass. It can vary from brown to dark gray, and has firm, moderately fatty flesh with a delicate flavor that is suitable for frying, steaming, broiling or roasting whole (the skin is also edible). White sea bass, which may be labeled in markets simply as "sea bass" is actually a member of the drum family.
Sea Cucumber - Known as " bêcher-de-mer " in French or the not so appetizing name " sea rat " or " sea slug ", the sea cucumber prized for its gelatinous texture has been a delicacy in Chinese cuisine since ancient times, often served in Chinese banquets, among other revered dishes such as the shark's fin soup. It's not a vegetable, but a marine animal that is soft and cylindrical, resembles a cucumber and hence the name. Serrano - fiery hot, but flavorful, green chili, available fresh or canned. Serrano chilies are about 1 1/2 inches long and are slightly pointed.
Sesame Oil - Oriental sesame oil made from roasted sesame seeds has a dark orange hue and a pronounced, nutty, aromatic flavor. It is the most important flavoring oil in Chinese cuisine. Salads and stuffing need the magic touch of sesame oil to taste infinitely better. Use it sparingly as a flavoring, but never use it for long cooking, since it burns easily. Use it in the final stages of cooking instead. Recipes often call for a few drops of sesame oil to be drizzled on a dish just before serving. The best brand is Kadoya sesame oil from Japan . Non-roasted sesame oil is not a good substitute for the sesame oil used in Chinese cooking. Store in a cool place or in the refrigerator .
Sesame Paste -Roasted sesame seeds are ground into a paste. Peanut butter can be used as a substitute. Unroasted sesame paste (tahini) is runnier and not a good substitute as the taste is different . You can find sesame paste commonly sold in jars in supermarkets and Chinese groceries. Once opened, sesame paste should be placed in the refrigerator, where it will last for several months.


Sesame seeds - sesame is believed to have been one of the first condiments as well as one of the first plants to be used for its edible oil. The tiny oval seeds are covered with a thin edible hull and have a nutty flavor, are used by the Chinese to flavor cakes, cookies, and popular desserts such as sesame seed balls and fried custard. Both black and white sesame seeds are used in Chinese cooking. Like sesame oil, white sesame seeds have a nutty flavor, while black sesame seeds taste more bitter. However, whether a recipe calls for white or black seeds often has more to do with the appearance of a dish rather than flavor. They can be found in stores other than those selling Chinese supplies, for instance, in places where Greek and Turkish foodstuff are sold. Sesame seeds can be kept in an airtight container at room temperature. They can last up to 3 months if stored in the refrigerator. Rancid smelling sesame seeds are bad.

Shad - A member of the herring family, shad are extremely bony; even marketed fillets often have many bones that must be removed by the consumer. Shad are available whole (with or without roe) and in fillets. The roe of this fish is considered a true delicacy.
Shallots - A bulbous herb, it is more aromatic and subtle in flavor than the onion and less pungent than garlic. Unlike both of these herbs, shallots do not cause "bad breath". The size of a garlic bulb, the shallot has two or three cloves. It is often confused with leeks or scallions in recipes. Shallots are usually available year-round and can be identified by their small onion-like appearance and thin. Some parts in the Asia call it "small onion". Shallots can be kept for about 1 month when stored in a dark, cool, dry place with good air circulation. They will keep for only about 2 weeks in the refrigerator. Also known as potato onion and multiplier onion.
Shark's fin - This expensive delicacy has been revered in China for centuries. Mainly used in such exquisite dishes as shark's fin soup, shark's fin is prized for its slippery and glutinous texture that results in a thickened soup without the use of cornstarch, similarly to bird's nest, another Chinese top delicacies. Regarded as a tonic food and an aphrodisiac, the Chinese believe shark's fin strengthens the internal organs and retard aging....
Sherry - A fortified wine originating from an area of southwestern Spain . There are several types of sherries, ranging in color, flavor and sweetness.
Shiitake mushroom - see Chinese mushroom
Shrimps - is considered America's favorite shellfish. Select raw shrimp that have no hint of ammonia smell. When storing fresh, raw shrimp, rinse under cold running water and drain. Place in a tightly sealed container and refrigerate for up to two days. When the recipe says ' remove sand ', it also means 'devein' where you slit the back of the shrimp (or take off the whole shell if the recipe calls for shelling), and take off the dark thread (intestinal vein) or line along the back, which would give an unpleasant gritty chew if left there. Learn more about Chinese seafood and recipes here. One pound of shrimp in shell equals about 1/2 pound peeled and cooked shrimp.
Slippery Noodles - see Cellophane Noodles
Snow Fungus - also known as white tree ear fungus, silver fungus and silver ear is quite similar to wood ear but it is white in color and almost transparent. Good-quality snow fungus has a pale and yellowish-white color. It is often used in soups and desserts and believed to improve the complexion.
Snow peas - Also known as sweet peas, sugar peas and Chinese peas, it is a soft and flat pod, and entirely edible. Snow peas is ideal for stir frying.
Snow pickle - Also known as red-in-snow and salted cabbage, this is salted mustard greens that tastes somewhat sour.
Soya bean - Cultivated for over 3,000 years in China, it was one of the first foods to be domesticated by humans. To the Chinese, soybeans represented one of the five essential grains of life, along with rice, barley, wheat, and millet. They are more nourishing and tastier than mung bean sprouts, and can be used in the same way, either slightly cooked or raw. The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself: tofu (soybean curd), soybean oil, soy flour, soy milk and soy sauce. Dried soybeans, beans for sprouting and a huge variety of soybean products are available in supermarkets and health food stores.
Soy bean sauce - After soy sauce is brewed, the soybean pulp is removed from the vats and made into several types of condiments. The first is called Brown Bean Sauce/Paste, Yellow Bean Sauce/Paste or Soybean Condiment. Use this rich salty condiment to replace soy sauce where thicker gravy is desired. Especially good used as a marinade for roasted meats. Comes in jars or cans.
Soy sauce - A highly flavored brown liquid brewed from fermented soya beans and salt, soy sauce is the most important flavorer in Chinese cuisine . It is salty and tangy in flavor and is dark brown almost black in color. With soy sauce, you can cook an untiring series of Chinese dishes with nothing but those foods you can get at a market. Chinese dishes are called red-cooked or white-cooked according as soy sauce is or is not used. But even in the white-cooked dishes, especially the slow cooking ones, the morsels, or rather the chopsticks of food are often dipped in soy sauce before eating. However, Chinese does not pour soy sauce on rice. There are two main kinds of imported soy sauces available light (thin) or dark (black). Both kinds are used for cooking; however, the light soy sauce is saltier than the black and is preferred for dipping. Kikkoman are the best brands. The best soy sauces are the ones imported from China (Pearl River Bridge is especially good) or Hong Kong . Always try to buy Chinese soy sauce when cooking Chinese food, Japanese for Japanese. They are quite different. Acceptable substitutes for soy sauce in the order of preference are as follows : Kikkoman (Japanese), 'Vesop' sauce (Italian), 'Maggi' (german) and 'Kub' (French). Soy sauce will keep for up to a year at room temperature.
Spinach - A plant with dark green spear-shaped leaves. Spinach, with its slightly bitter flavor, is high in nutritional content and can be eaten raw or cooked.
Spring onion - see Scallion
Spring roll wrapper - see Rice paper
Star anise - Also known as Chinese anise, it is a popular seasoning in Chinese cooking especially in red-cooking dishes, this spice resembles an eight-pointed star and is usually broken into "sections" or " pieces" before being used in cooking. It has a subtle licorice flavor and is used as an ingredient in Chinese five-spice. Remove the star anise from the dish before serving, since it is not to be eaten. Only available as a rule from Chinese or oriental provision stores, but try larger spice manufacturers too.
Starch - the most important binder in Chinese cooking is starch. The starch commonly used for cooking in China is from water caltrops, pea flour or from the draining when the flour is washed for getting gluten. Corn flour is the recommended substitute. Pre-soaking sauces with starch protect the surface of the pieces and keep the juice in on frying. Wheat flour is a heavier binder. Fish is often rubbed with flour so that its skin will hold together better on frying
Straw Mushroom - This Asian mushroom gets its name from being cultivated on straw that has been used on a paddy. These grayish brown fungi are long with a conical cap over a bulbous stem, and have a mild flavor that makes a nice addition to Chinese dishes. They can sometimes be found fresh in specialty produce markets but are more readily available canned. Also known as paddy-straw mushrooms and grass mushrooms.
Sugar - Used in sweetish dishes. Adding some sugar can save your dish when you have put too much salt. In authentic Chinese cooking, in the order importance, granulated sugar, brown sugar, crystallized sugar are the sweeteners used.
Sweet Bean Sauce - Use this intriguing sauce along with or in place of Hoisin sauce for a similar but more subtle flavor. Mix it with Hot Bean Sauce in Szechuan dishes to cool things off a bit. Sweet Bean Sauce is also typically used in Peking style foods.

Szechuan/Sichuan pepper/peppercorns - is a very ingratiating spice which tastes only faintly hot but brings out the taste of many foods well. Even peanuts boiled with salt and Szechuan pepper become a revelation to those who have not had them this way. It is inexpensive and can be found at most asian grocery stores and markets. DO NOT substitute Szechuan peppercorns with red chili peppers. "hua jiao" in Chinese.
Szechuan pickle cabbage - is a club-stalked vegetable with a peppery flavor of its own, enhanced by the preserving spices. Once open and removed from the can it will keep for 2 months in the refrigerator. It is often used in slices or shreds to add hot and salty flavor to a Chinese dish or soup. Rinse before use.


T
Taro - To choose a taro, it must be light and dry. The heavy ones are too moist inside and will be tough when cooked. Good taros will be floury (starchy).
Tapioca - Starchy substance available in several forms including granules, flakes, pellets and flour. Tapioca flour (also called cassava flour) is used as a thickening agent much like cornstarch. Tapioca of any type can be stored indefinitely in a cool, dark area.
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Tiger lily buds - also known as golden needles or lily flowers/bloom, they have a musky flavor and chewy. Usually tied into a knot for cooking to enhance texture. Soak for 30 minutes in hot water until soft before use. Remove the stem (hard end) before using.
Tofu - Also known "dou fu", is obtained from the milky liquid extracted from soy beans. Usually sold fresh in cakes about 3 inches square. that look and feel rather like a soft, pale cheese. It can be kept for up to 10 days if drained and then stored, immersed in water, in a sealed container. Change the water daily. It is also available canned. With its high-protein, low-fat content, tofu is a popular meat substitute for vegetarians and health-conscious diners. Tofu has a bland flavor that absorbs other flavors, making it very versatile
Tomato - Tomatoes are technically berries, though they are generally thought of as vegetables. Select firm, fragrant, richly colored tomatoes that are heavy for their size. Avoid any with blemishes. To peel a tomato, make a small x incision in the bottom of the tomato and place it in a pot of boiling water for about 15 seconds. Remove the tomato and shock it in ice water to stop the cooking and set the color. The skin should now be easy to peel. Avoid cooking tomatoes in aluminum pots, as the corrosive effect of their acid makes them take on an unpleasant metal taste that can also be harmful. 2 1/2 pounds tomatoes yields 3 cups chopped and drained tomatoes.

Turmeric - A relative of ginger, this spice has a bitter, somewhat harsh flavor and bright yellow color that makes it useful as a dying agent. Turmeric is widely used in Indian cooking, especially in curries. Though its coloring properties are similar to saffron, the two are not interchangeable in taste.
U, V & W

Walnut - One of the most important nuts used in Chinese cooking beside chestnuts. It is widely used in salt dishes and as part of desserts.
Ward-long bean - Also known as Chinese long bean, long bean or asparagus bean, it is a very thin legume that resembles the green bean with a more pliable pod and less sweet flavor. Ward-long beans can be found year-round in most Asian markets and some supermarkets. Choose those that are small and very flexible. They can be refrigerated in a plastic bag for up to five days. Yard-long beans are most often cut into 2-inch lengths and stir-fried. Overcooking will make them mushy.
Water Caltrop - This is the real name of "Ram Horn Nut". In Mandarin, it's called "Ling Jiao"; in Cantonese, it's called "Ling Gok". It also has a nickname "Peanut in Water". It's a plant grows in water. You can cook them in the shell or peel them first. Either way is fine but they'll need to be shelled before eating. They are not as sweet or crunchy as common water chestnuts, many find them tasteless on their own so they're good to chop and add to dishes much the same way as common water chestnuts are used. Many Asians boil or steam them in the shell as a snack. You can also roast them and they taste quite similar to chestnuts.
Water chestnuts - Known as Chinese water chestnut or "ma tai" or "mah tai" in China, has a dark-brown skin, ivory flesh, crisp texture, and slightly sweet, nutty flavor. It has been consumed since ancient times and continues to play an important role in Chinese cooking especially in stir-fried dishes. Usually available canned though can be found fresh or dried from Chinese or oriental provision stores, or larger supermarkets. Store leftover canned chestnuts in a screw-top container, immersed in water , in the refrigerator. They will keep for up to one month, providing the water is changed daily. Fresh water chestnuts can be refrigerated, tightly wrapped in a plastic bag, for up to a week
Watercress - Watercress has small, crisp, dark-green leaves and a strong, peppery, slightly bitter flavor; available year-round and customarily sold in small bunches. Look for crisp leaves with deep, vibrant color. Avoid leaves that are yellowing or wilting. Refrigerate in a plastic bag or stems-down in a glass of water covered with a plastic bag for up to five days. Wash and shake dry just before using. Watercress may be used in Chinese stir fry dishes and soups.
Watermelon - They are called 'Xi Kua' by the Chinese; translated to 'west -melon' because they were introduced from the extreme west of China. Now they are grown almost everywhere in China. Besides eating melons as a special eating party, you can use the rind of watermelons for a stir fried dish.Wheat Flour Noodles - Made with wheat flour, water and salt, and sometimes eggs, Chinese wheat noodles can be white or yellow, they are available fresh or dried, thin or thick. The thinner varieties are often used in light soups, while the thicker ones work well in thicker soups and stir-fries. Boil before using. Chinese egg noodles is one of the varieties.
White Pepper - Asians prefer ground white pepper because of its penetrating, potent flavor.
White rice - Rice stripped of its husk, bran and germ. White rice is a good source of starch and has a mild flavor and aroma; also known as polished rice. It is the main food of a meal in China .
Winter pickle - Chinese cabbage preserved in salt and garlic, this vegetable is usually used to flavor a dish. Sold in earthenware jars and need a quick rinse before use.
Wolfberry - Wolfberry is a wild bush found in the north west of China. Because of its nutrient value and pleasant taste, Chinese people have been growing this magic herb for hundreds of years. The Chinese use wolfberry fruit to make tea, soup, stew and wine or chewed them like raisins.
Wonton - A small Chinese dumpling made from egg-noodle dough dusted with cornstarch and filled with a mixture of seafood, meat or vegetables. Wontons may be boiled, deep-fried or steamed, and eaten in soups or as appetizers.
Wood ear fungi - a popular ingredient in Szechuan cooking, wood ear, is also known as the tree ear, Jew's ear or cloud ear mushroom. It owes that name to its flat earlike shape. Its translucent brownish beige flesh is gelatinous but firm, crunchy and relatively tasteless. They absorb the liquid in which they are cooked and take on the taste of the other ingredients. Wood ears are often sold fresh in Asian specialty food stores. They are also available dried. Store fresh wood ears unwashed in the refrigerator. Although they keep for up to a month, it is best to use them within a week. To prepare for use in recipes, wash the fresh mushrooms quickly in cold water and remove the sticky parts. As for dried wood ears, soak them in warm water for ten minutes. Drain them, change the water, and let them soak for a further 10 to 15 minutes or until soft. They will expand to up to five times their initial dry size. Then rinse off any dirt carefully.
X, Y & Z
XO Sauce - XO sauce, originally created by Lee Kum Kee, a famous brand of Chinese sauces is an all purpose gourmet condiment made from ingredients such as dried shrimp, dried scallop, red chili pepper and spices. It is called so because it contains high-quality ingredients, and it is so delicate and special. It doesn't contain any XO, but it is believed that XO sauce is the finest sauce, just like people think that XO is the finest liquor. It is a delicious appetizer by itself, as well as an excellent addition to all dishes, Chinese dim sum, noodles, porridge and Japanese sushi. XO Sauce is also ideal for cooking meats, vegetables, seafood, tofu, fried rice and even pasta. XO Sauce is a little bit hot and spicy; on the other hand, there is Extra-Hot XO Sauce too.

Yellow Chinese chives - Also known as yellow garlic chives and yellow chives. These are Chinese chives that have been shielded from the sun in order to stifle the production of chlorophyll. Use them just like ordinary
Zhenjiang vinegar - (labeled Chinkiang) is made from millet and has a sharp spicy flavor somewhat similar to Worcestershire sauce.
Zucchini - A long, cylindrical summer squash with skin color ranging from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The flesh is creamy white-green and has a mild, delicate

Chinese Cooking Methods


The art of Chinese cooking is not, contrary to popular belief, complicated and difficult. Most Chinese dishes do not require a complex processing and equipment in the kitchen as does one of China's most famous dishes, Peking duck. Simplicity is the key to Chinese cuisine as evidently shown in their various cooking methods. When you have the ingredients, seasonings and marinades ready, you can use one of the following methods to cook in Chinese.
Roasting - Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire, with the roast turning slowly round and round. Marinades is added inside and out from time to time so that the skin remains smooth and shiny, instead of rough and flaky, and the meat remains juicy instead of powdery. The Peking duck is one of China's most famous dishes cooked this way. Families can go to food shops to buy roast meat or poultry and eat it cold. But for the crisp juicy hot roast duck, one has to go to a restaurant.
Boiling - Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). Violent boiling should be avoided. It wastes fuel; it does not cook the food any faster, it tends to make the food break up and so spoils the appearance; the liquid is evaporated too quickly with the consequent danger of the food burning. There are one or two exceptions to this rule; for example, when one wants to drive off water quickly from syrup or a sauce to make it thicker, then violent boiling with the lid off hastens the process.



In Chinese cooking, there is very little big-fire boiling, as a complete process. Chinese would not consider eating boiled potatoes. After a thing is boiled, the natural question is - Now what of it? Quick plain boiling is often only a preparatory process for other ways of cooking - where the term parboil comes into place. There are some exceptions, such as plain boiled celery cabbage with salt and a little lard, or boiled yam, to eat with sugar. But celery cabbage and yam are such cook-proof things that they are good in any method prepared. It's not necessary to use continued big fire after water has started to boil, because water cannot be hotter than 100° C or 212°F.
Turn the fire to medium if you want but to make sure that it is at least hot in all parts, especially in a large tall boiling or steaming pot, the fire must be big enough for you to see the steam come out.
Shallow frying - shallow frying uses a small amount of oil in a frying pan or wok at a temperature lower than stir-frying. Ingredients are usually cut into slices or flat pieces, and are used as they are, slightly coated with batter or rubbed with seasonings. Fish is ideal for this cooking method. The presentation side of the food should be fried first as this side will have the better appearance because the oil is clean, then turned so that both sides are cooked and browned. Sauces, if called for, are then added. Food cooked this way is tender inside with some crispness outside. This method is quite similar to sautéing in the West.
Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats. Stewing allows the cook to assemble the dish, boil it and then let it simmer, with little or no attention for an hour or more. A stew usually has smaller pieces of food that may or may not be browned first, and calls for a large quantity of liquid (enough to cover the food). Many "crock-pot" dishes are essentially stewed. Stews can be frozen and their flavors mature as they stand, so they are even better a day or so after you cook them. Vary the flavor profile of the stew dish by experimenting with seasonings (wine, broth, beer and vegetable juices) and different herbs and spices. In the final step, the sauce is thickened either with cornstarch or reduced by simmering. Cuts ideal for stewing are shoulder and pork cubes. In China, stews are usually cooked in a clay pot over a charcoal fire. The stew is cooked for a very long time, producing meat almost jelly-like in tenderness.