White Cut Chicken is a classic of Cantonese cuisine. 白切鸡是粤菜的另一道看家菜 The chicken is simmered at around 90c for 15 minutes. 烹鸡需要慢火 水温控制在摄氏90度 Then the entire chicken is submerged in icy water so as t...
Steamed fish is a traditional Cantonese dish that requires high heat and precise control of cooking time. 清蒸鱼，是一道传统的广东菜蒸鱼需要猛火时间必须把握精准 The cooking time should differ based on the size of the fish. 鱼...
100 years ago,a Japanese scientist extracted glutamic acid from another seaweed. 一百年前日本科学家从另一种藻类植物海带中提取出谷氨酸结晶体 It's later known as MSG. 也就是俗称的味精 Although MSG has been widely us...
The Chinese began to it laver more than 1,000 years ago. 在中国吃紫菜已经有一千多年的历史 It is usually used to make soup. 最常见的吃法是用来做汤 The secret of its flavor-enhancing effect lies in its rich amino acids includ...
The all-inclusive and ever-changing Chinese cuisine allows diners to choose from a wide range of flavors. 中国的烹饪 手段千变万化 滋味层出不穷 It has something as intense as Sichuan food, 既能像麻辣的川菜一样如此凶猛地侵...
If pickled pepper and broad bean chili paste embody Sichuan people's creative use of chili pepper, 如果说泡椒和豆瓣是四川人对辣椒的创造性使用 then we have to acknowledge that the numbing spicy flavor 那么真正让川菜风靡中国...
Another fantastic form of chili pepper is Broad Bean Chili Paste. 辣椒的另一个华丽转身 同样凝结了四川人浓厚的乡情 It is also something that permeates the memory of all the Sichuan people. 这就是用一种高产的豆科植物做...
