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About Chinese Food and Cooking

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Do you know that more than a third of the world's population eat Chinese food daily? Even if it was eaten regularly by some only, Chinese cooking would still be acknowledged as one of the greatest and original cuisines of the world. There is an ever increasing interest in and appreciation of Chinese food in the West. The fact that Chinese restaurants are mushrooming in the West is ample testimony to the variety and quality of Chinese food.

"Have you eaten already?" is a popular greeting among the Chinese.

The culinary appeal of Chinese cusine has taken the Western culture by storm because those who experimented know how good and economical Chinese food can be. They discovered how easy it is to create Chinese dishes in their own kitchen and the joy of eating Chinese food can be experienced regularly rather than as an occasional treat.

The art of Chinese cooking does not, contrary to popular belief, present any real difficulty as you will soon find out at Chinesefood-recipes.com. All the ingredients in Chinese recipes such as bamboo shoots, bean sprouts, water chestnuts and so forth can be readily purchased from most general food stores and supermarkets, and even online!

"Color, aroma and flavor are not the only the key elements in Chinese cooking; nutrition is also a priority."

Chinese food appeals to the majority and its variety of flavors is so cleverly contained in each dish that there is nothing incongruous in the serving of meat and poultry in the same course. Both the cooking and consumption of Chinese food are great culinary experiences. Besides appealing to our taste buds and eyes, food prepared in the Chinese manner is highly nutritious, retaining all its vitamins with quick and minimum cooking.

Chinese Food Takeout BoxThe reward of cooking Chinese are obvious to anyone who has tasted popular Chinese dishes like a well-cooked Sweet and Sour Pork, Kung Pao Chicken or Chinese dumplings or was sustained by a plate of steaming Chow Mein or Fried Rice. Chinesefood-recipes.com has a massive selection of free, easy-to-cook and delicious Chinese recipes and Oriental recipes. Helpful sections such as Ingredients and Cooking tips are available to make your cooking experience easy and fun. Happy cooking!

Confucius (551-479 B.C.) said, "The path to your friend's heart and soul begins from your cooking."

Recipe of the day: Hakka Five-Spice Pork

Ingredients:

  • 600g belly pork with skin
  • 4 tbsp plain flour
  • ¼ cup oil for deep frying

Marinade:

  • 3 cubes (45g) fermented red beancurd (nam yue), mashed
  • 1 tsp five-spice powder
  • 1 tbsp Chinese rice wine
  • 1 tbsp oyster sauce
  • 1 egg, lightly beaten
  • 1 tsp sesame oil
  • ½ tsp pepper

Stock ingredients:

  • 2 tbsp oyster sauce, extra
  • 2 tbsp Chinese rice wine
  • 1 tbsp dark soy sauce
  • 1.5 liter water
  • 2 cloves garlic, chopped
  • 20g wood ear fungus, soaked

Directions:

  1. Cut the strip of belly pork into long 2 cm thick slices.
  2. Season the sliced pork with the marinade ingredients for half an hour.
  3. Coat with the flour and deep fry in hot oil. Drain on paper towels.
  4. Bring the fried meat and stock ingredients to a boil in a pot. Simmer for 1 hour on medium-low flame.
  5. Add 1 tbsp oil to a preheated wok to sauté the garlic until fragrant.
  6. Toss in the drained fungus and fry for another minute.
  7. Remove from fire and add to the pork stew.
  8. Simmer the stew for another 10 minutes, or so until the meat is tender but still firm to the bite and fungus, still crunchy.

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