Chef Zhang's New Boil. Soup Pot Section

Author: Zhang Zhenglong Zhang Zhengdong
Publisher:
Publish Date: 2006-01-01
Features: Do you have to go to great lengths to cook, breaking a sweat in the process? Can't it be a bit easier, more spontaneous? Of course! Check out the innovative cookbook "Chef's New Ideas" prepared by brothers Zhang Zhengdong and Zhang Zhenglong! This set proposes new ideas in cooking techniques and mindset for your reference, and also provides over a hundred soup and stew dishes, teaching you these delicious meals in the style of "Main Ingredient, Supporting Ingredients, Techniques, and Comments." With it, you can easily make your dining table lively and colorful!
Soup is also known as congee. Calling soup congee clearly adds a touch of elegance. Nowadays, congee is often thickened with starch, giving it a certain texture that expands the area of the taste buds. In ancient times, "soup" simply meant boiling water. Lin Chong had his feet scalded with "boiling water" by Dong Chao and Xue Ba. Eating a bowl of noodles cooked with boiling water on one's birthday is called "soup cakes," and if you invite someone to eat noodles, it becomes a "soup cake gathering," similar to today's "birthday parties." Li Yu said, "Food is like a boat, and congee is like water. A boat cannot navigate the without water, and food cannot pass through the throat without soup—there is no difference." Thus, the existence of congee is tied to the presence of food. At the end of the day, drinking soup is not the exclusive tradition of the Chinese, nor is it the exclusive tradition of the ancient Chinese. In today's world that values nature and environmentalism, drinking soup aligns perfectly with global trends. Foreign researchers believe that drinking soup is an effective way to treat fluid deficiency. French rustic soups, Russian Borscht and fish head soup, and American chicken soup are all well-known and beloved. Americans consume one billion chicken soup cans annually. The soups introduced in this small book are high-end, mid-range, and budget-friendly soups designed by chefs based on Chinese soup culture.
Do you have to go to great lengths to cook, breaking a sweat in the process? Can't it be a bit easier, more spontaneous? Of course! Check out the innovative cookbook "Chef's New Boil Zhang" prepared by brothers Zhang Zhengdong and Zhang Zhenglong! This set proposes new ideas in cooking techniques and mindset for your reference, and also provides over a hundred soup and stew dishes, teaching you these delicious meals in the style of "Main Ingredient, Supporting Ingredients, Techniques, and Comments." With it, you can easily make your dining table lively and colorful!
This volume also includes dietary therapy and medicinal cuisine. Guangdong people advise women to capture their husbands' hearts with the saying, "Capture a man's stomach to keep his heart," so some jokingly call the first and second wives "A Yi Abalone" and "A Er Fine Soup." Not only does Guangdong value soup, but Shanghainese cuisine features pickled and fresh soup, Ningbo has big soup yellow fish, Hangzhou has old duck soup, and the spicy-loving regions of Sichuan, Hunan, Yunnan, and Guizhou also have "finale dishes" like pickled vegetable fish and beer duck. Soup and stew are truly wonderful things—don't take them for granted.