Chinese Cooking Regions--cantonese (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
Americans are most familiar with the southeastern, or Cantonese,
style of cooking, because it is from Canton that the first Chinese
were able to emigrate in large numbers. Stir-fried dishes, in which
individual ingredients retain their flavors and colors even as they
blend to create a whole dish; light marinades of soy sauce, ginger,
and wine; the use of chicken stock; and the liberal use of fresh
produce, fish, and seafood are all characteristic of Cantonese
cuisine.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
style of cooking, because it is from Canton that the first Chinese
were able to emigrate in large numbers. Stir-fried dishes, in which
individual ingredients retain their flavors and colors even as they
blend to create a whole dish; light marinades of soy sauce, ginger,
and wine; the use of chicken stock; and the liberal use of fresh
produce, fish, and seafood are all characteristic of Cantonese
cuisine.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp