Post by nzbc on Nov 14, 2021 21:33:03 GMT 12
COOKING FROM KWONGTUNG
COOKING FROM KWONGTUNG
CHINESE RESTAURANT OPENS Kwongtung province, in the southeast corner of China, is famous for the skill of its cooks and for the quality, flavour and originality of their dishes. Chinese from Kwongtung will go as far as saying that people from other provinces eat just to fill their stomachs, but the Kwongtung people insist on delicacy and finesse in their cooking. Christchurch people may now sample the art of Kwongtung chefs. A cafe has been opened by a family from the province, the name of which has been borrowed\for the business.
In Chinese cooking, bowls are used where Europeans would use ovens and saucepans, and oil takes the place of fat. The rest lies with the cook. He must decide when the chicken or pork is cooked enough to make it easy and pleasant to eat but not cooked so much that all the sweetness has left the meat. Vegetables, too, must be sufficiently done but must still have a certain crispness with them.
“Secret weapons” used by the Kwongtung cooks include special flavourings and a small cream-coloured bean imported from China. The bean is sprouted in a room', and with a stalk about an inch long growing from it it is ready to cook within five days of being laid down. Bamboo shoots, which will probably be confused by the uninitiated with celery, are another of the delicacies which find their way into chau min, or chop suey or the many other dishes available.
European vegetables such as cabbage and cauliflower also find uses in the hands of the Chinese cook, but few Europeans would recognise them after their careful treatment. Chinese mushrooms, drier than the English variety, and with a different flavour, are also used. No salt is used in any Chinese cooking. Rice, the basic Chinese food, is to be found in Chinese restaurants in many dishes, and also pan fried with either chicken or pork. Pan fried rice is first cooked in a bowl and then fried in oil.
PRESS, VOLUME LXXXIX, ISSUE 27235, 30 DECEMBER 1953,
paperspast.natlib.govt.nz/newspapers/CHP19531230.2.107?end_date=31-12-1961&items_per_page=100&query=COOKING+FROM+KWONGTUNG&snippet=true&start_date=01-01-1861&title=CHP
COOKING FROM KWONGTUNG
CHINESE RESTAURANT OPENS Kwongtung province, in the southeast corner of China, is famous for the skill of its cooks and for the quality, flavour and originality of their dishes. Chinese from Kwongtung will go as far as saying that people from other provinces eat just to fill their stomachs, but the Kwongtung people insist on delicacy and finesse in their cooking. Christchurch people may now sample the art of Kwongtung chefs. A cafe has been opened by a family from the province, the name of which has been borrowed\for the business.
In Chinese cooking, bowls are used where Europeans would use ovens and saucepans, and oil takes the place of fat. The rest lies with the cook. He must decide when the chicken or pork is cooked enough to make it easy and pleasant to eat but not cooked so much that all the sweetness has left the meat. Vegetables, too, must be sufficiently done but must still have a certain crispness with them.
“Secret weapons” used by the Kwongtung cooks include special flavourings and a small cream-coloured bean imported from China. The bean is sprouted in a room', and with a stalk about an inch long growing from it it is ready to cook within five days of being laid down. Bamboo shoots, which will probably be confused by the uninitiated with celery, are another of the delicacies which find their way into chau min, or chop suey or the many other dishes available.
European vegetables such as cabbage and cauliflower also find uses in the hands of the Chinese cook, but few Europeans would recognise them after their careful treatment. Chinese mushrooms, drier than the English variety, and with a different flavour, are also used. No salt is used in any Chinese cooking. Rice, the basic Chinese food, is to be found in Chinese restaurants in many dishes, and also pan fried with either chicken or pork. Pan fried rice is first cooked in a bowl and then fried in oil.
PRESS, VOLUME LXXXIX, ISSUE 27235, 30 DECEMBER 1953,
paperspast.natlib.govt.nz/newspapers/CHP19531230.2.107?end_date=31-12-1961&items_per_page=100&query=COOKING+FROM+KWONGTUNG&snippet=true&start_date=01-01-1861&title=CHP