Western-style service with a Chinese flavor

Author: (Sweden) Da Long / Zeng Lin
Publisher:
Publish Date: 2005-10-01
Features: The author has always believed that cooking requires one's eyes and heart to be engaged at the stove, just like learning acting requires apprenticeship. How can one learn by just reading words or looking at pictures? Therefore, there are no recipe books on the bookshelf, and the author is not proficient in this art. The author married a businessman, who unexpectedly loves cooking and collects recipes. He studied chemistry in school. Many people might say, "You can't even understand Western food, let alone cook it?" But if you cook it, you can eat it, right? It's just a matter of swapping chopsticks for knives and forks. Don't Western people also cook at home? Our recipes are these everyday Western dishes. Some of them are even easier to make than Chinese dishes! Cooking Chinese food every day and occasionally switching up the flavors is also good. It's just that besides the bottles of cooking oil, salt, soy sauce, and vinegar, there can be a few more bottles of Western cooking seasonings: olive oil, pepper, and wine vinegar. Salt can be placed in the middle for shared use—wouldn't that be great!