Chef's New Boil Zhang: 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, sweating profusely? Can't it be easier and more spontaneous? Of course! Check out "Chef's New Ideas" prepared by brothers Zhang Zhengdong and Zhang Zhenglong! This is an innovative cookbook that 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 dishes in the style of "Main Ingredient, Supporting Ingredients, Techniques, and Comments." With it, you can easily make the 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 the tongue a certain texture and expanding the area of taste perception. 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 banquet," similar to today's "birthday parties." Li Yu said, "Rice is like a boat, and congee is like water. A boat cannot sail without water, and rice cannot be digested without soup—this is the same." It is clear that congee exists because of rice. At the end of the day, drinking soup is not the exclusive privilege of the Chinese, nor is it the exclusive privilege of the ancient Chinese. In today's world thats nature and environmental protection, drinking soup is completely in line 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 familiar. Americans consume 100 million cans of chicken soup annually. The soups introduced in this little book are designed by chefs as high-end, mid-range, and low-end delicious soups based on Chinese soup culture.
Do you have to go to great lengths to cook, sweating profusely? Can't it be easier and more spontaneous? Of course! Check out "Chef's New Boil Zhang" prepared by brothers Zhang Zhengdong and Zhang Zhenglong! This is an innovative cookbook that 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 dishes in the style of "Main Ingredient, Supporting Ingredients, Techniques, and Comments." With it, you can easily make the dining table lively and colorful!
This volume also includes dietary therapy and medicinal cuisine. Guangdong people advise women to capture their husband's heart 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 Noodle Soup." Not only does Guangdong value soup, but Shanghainese cuisine also has "Pickled, Boiled, and Fresh," Ningbo has "Big Soup Yellow Fish," Hangzhou has "Old Duck Soup," and the spicy-loving groups in Sichuan, Hunan, Yunnan, and Guizhou also have "climactic dishes" like "Sour and Spicy Fish" and "Beer Duck." Soup and stew are truly wonderful things—do not take them lightly.