Flavor enhancer

Author: Zhu Zhenfan
Publisher:
Publish Date: 2005-01-01
Features: Winter melon enhances flavor, mustard greens cut richness; fatty lamb is nourishing, cuttlefish benefits women; fine sauce is the general of a hundred flavors, good vinegar is the commander of cuisine. Ingredients and seasonings all have their own properties. When used properly, they can bring out the true taste. Renowned culinary expert Mr. Zhu Zhenfan elaborates here on the origins and uses of both staple ingredients and seasonings, highlighting the essential cooking techniques of famous dishes from ancient and modern times. As you read this book, you will feel as if you have embarked on a profound journey through culinary culture.
Excerpt:
In the famous work Suiyuan Shidan (The Complete Treatise on Food and Cooking) by the Qing Dynasty foodie Yuan Mei, he mentioned winter melon: “Winter melon has many uses—wild duck, fish, meat, eel, and ham can all be cooked with it.” In fact, the uses of winter melon are endless, far beyond this single example. For instance, Xia Zengchuan, who supplemented Suiyuan Shidan, pointed out a colorful and complex-tasting summer cold dish enjoyed by Hangzhou people. The dish involves arranging ham, bamboo shoots, spinal cord, and shredded meat in a bowl, with winter melon at the bottom. It is light, elegant, and perfectly satisfying. Tracing its origins, winter melon is native to China and East India and is widely distributed across tropical, subtropical, and temperate regions in Asia. China has records of growing winter melon as early as the Shennong Bencao Jing (The Divine Farmer’s Classic of Materia Medica) from the Qin and Han dynasties and the Guangya from the Three Kingdoms period. It was introduced to Japan around the 9th century and to Europe in the 16th century, later spreading to the United States and Africa. Winter melon belongs to the gourd family, the cucumber genus, and is an annual climbing herbaceous plant. It has other names such as white gourd, earth gourd, water gourd, and pillow gourd. It is typically planted in early spring and harvested in late summer. Its shapes vary, including flat, round, cylindrical, and pillow-shaped, while its skin color can be either green or white. In southern China, large winter melons are common, such as the green-skinned winter melon from Guangdong, the pink-skinned winter melon from Hunan, the large-faced winter melon from Guangxi, and the round winter melon from Taiwan. In the north, smaller varieties are more prevalent, such as the Yichangling from Beijing and the small winter melon from Jilin. They are grown outdoors but can also be cultivated in greenhouses during winter and spring. Additionally, due to their long storage period, they are a key vegetable for emergencies during off-seasons.