Two-color double-flavor cuisine

Author: Jiao Shouzheng
Publisher:
Publishing Date: 2002-01-01
Features: "Cooking" is also written as "," meaning to take care of or arrange. The Shuowen Jiezi states: ", to arrange, to tidy up." This explanation has been used ever since. In areas like Xiangxi in China, "cooking" refers to delicious dishes. In the Song Dynasty, Huang Tingjian's poem Cui Gongjing Nian Cha (Encouraging Gongjing to Grind Tea) says: "Sleeping demons are being lifted by tea arrangements, hurry the stream child to grind jade dust." Here, "cooking" carries this meaning. It is clear that "cooking" is not a loanword. The title of this book, Double Color and Double Flavor Cooking, aims to promote Chinese culinary culture. Double Color and Double Flavor Cooking involves serving dishes prepared by two cooking methods or using two ingredients in the same vessel, such as combining Chinese and Western dishes in one plate or serving meat and vegetarian dishes together in one container. In a single dish, it could involve frying and braising, stir-frying and pickling, or stewing and roasting, etc. This allows diners to enjoy the delightful combination of double colors and flavors in one dish, savoring two entirely different tastes, thereby enhancing appetite and creating a novel and pleasant dining atmosphere. The main features of Double Color and Double Flavor dishes are: unique color, aroma, taste, shape, and nutrition. The flavors of the two dishes are pure and do not interfere with each other, making them distinctive. The colors are clear, and the layers are distinct. However, when combining Double Color and Double Flavor dishes in one vessel, it is essential to consider how to prevent flavors from mixing. For example, in a dish where half requires braising sauce and the other half does not, poor handling can result in an unbalanced taste, unclear colors, and an unnatural dish—something to be avoided in Double Color and Double Flavor cooking. To address this, auxiliary methods are used during preparation, such as using mashed potatoes, vegetable stuffing, leafy greens, fruit pieces, or fish stuffing to separate the dishes, thus preventing flavor interference. This book is a fusion of Chinese and Western cuisine, as well as a collection of family-inspired innovative dishes designed by the author in recent years. The author aims to combine the strengths of Chinese and Western dishes, as well as meat and vegetarian dishes, to introduce new varieties. Each dish features two ingredients, ingredients, cutting techniques, seasoning methods, and presentations. The book includes both home-style dishes and high-end dishes, suitable for families in urban and rural areas, small restaurants, large hotels, and culinary professionals as references. There may be imperfections in this book, and the author sincerely invites experts and readers to point them out. Author