Sour and palatable

Author: Zhang Enlai
Publisher:
Publish Date: 2005-07-01
Features: Sourness is an indispensable flavor in many dishes, some of which can stand alone as the main flavor. It also has a strong effect in removing fishy smells and reducing greasiness. Traditional Chinese medicine believes that sourness nourishes the liver, and consuming it in moderation is beneficial, but excessive intake can harm the liver, causing liver Qi to become overly dominant. Sourness is widely used in cooking and has astringent and consolidating effects, aiding in digestion, removing fishy smells, enhancing flavor, increasing appetite, and promoting the dissolution of calcium in ingredients. Sour seasonings come in many varieties, with common ones including vinegar, tomato sauce, and citric acid. For other sour seasonings like lactic acid, malic acid, and tartaric acid, they are rarely used in cooking.