Author: Zhou Aidong
Publisher:
Publish Date: 2005-04-01
Features: Light and nourishing diets are always popular. They are refreshing, easy to digest, and simple to prepare. From everyday simple meals to high-end banquets, they are everywhere. The preparation of soups and congee is simple but not casual. Heat control is important, as the textures of tender, smooth, soft, and rich flavors cannot be achieved without proper heat. Flavor is the foundation of cuisine. With the right heat and seasonality, half of the taste is secured; the other half lies in the balance of the five flavors. Soups, stews, and congee are similar in form and easy to confuse. Generally, soups contain fewer ingredients and are more dilute; stews require thickening and congee usually contains rice, making stews and congee thicker. In terms of flavor, soups are primarily savory, while stews and congee can be both savory and sweet. Many recipes specify exact amounts of salt (in grams), sugar (in grams), and liquid (in milliliters), as if we were cooking in a laboratory rather than a kitchen. The author, with expert knowledge, compiles recipes for soups, stews, and congee, focusing on the general audience and simplicity. Most of the recipes in the book do not specify the amount of seasonings, leaving it to the readers to adjust according to their preferences. This reflects a deep understanding of the principle that dietary tastes are hard to please for everyone.