Sake, which has a slight sweetness, is often used in tandem with soy sauce to create marinades, sauces, and nimono (simmered dishes). You can use regular sake that you get from the liquor store, or cooking sake, which is the one I use. Do they taste different? Slightly. Drinking sak...
but cream is dairy and hence non-Chinese. Dairy products have found their way to China, witness a number of earlier posts in this blog, but it took a while before Chinese bakers starting producing cream cakes that can compare with the ones in a Konditorei in Vienna. ...
Tamarind is a seed grown in Africa and India that has both sweet and sour flavors. Tamarind found its way into sauces such as Worcestershire Sauce through the English as they colonized India in the 18th century. According to the Missouri Botanical Garden tamarind adds to the distinctive flavor ...
is known all over the world. Not only the national government, but also local governments in China, enterprises, and universities are rephrasing their goals and strategies in terms of OBOR. The Chinese food industry cannot escape this trend either, witness a ...
soy sauce, traditional East and Southeast Asian liquid condiment made of fermentedsoybeans, wheat, yeast, andsaltthat is prominent in traditional Chinese, Japanese, Korean, Malaysian, and Indonesiancuisines, among others. soybean fermentation for soy sauceA worker stirring fermenting soybeans while prod...
noodle, a cookedegg-and-flourpaste prominent in European and Asiancuisine, generally distinguished frompastaby itselongatedribbonlike form. Noodles are commonly used to add body and flavour to brothsoups. They are commonly boiled or sautéed and served withsaucesandmeatsor baked in casseroles. ...