Claypot King 100 Flavors

Author: Fu Xueping
Publisher:
Publish Date: 2007-01-01
Features: As early as 11,000 years ago during the Neolithic Age, simple pottery appeared in China. Cooking with both water and fire truly began. The invention of pottery led to the emergence of various cooking methods that use water as a heat transfer medium. The modern clay pot is derived from ancient pottery, and clay pot dishes have become a unique flower in the garden of Chinese cuisine. Clay pot cooking has three main characteristics: First, original flavor. Dishes cooked in a clay pot can fully preserve the original taste of the ingredients without being affected by other factors. Second, nutritional complementarity. Most clay pot dishes use two or more ingredients, which are scientifically blended and cooked for a long time with controlled heat. This allows the various nutrients in the ingredients to be fully dissolved, broken down, and permeated with each other, recombining to achieve the optimal configuration and forming a specific flavor. Third, affordability and convenience. Clay pot cooking is simple and convenient in terms of culinary techniques, with uncomplicated procedures and low technical difficulty. As a container, clay pots are also inexpensive. Therefore, clay pot dishes have become a major dish style with strong ethnic characteristics in Chinese cuisine.