When you are cooking chinese food, you don't have to but it is the right method to use
The work which is the most important utensil in the Chinese cooking. Traditionally made of heavy iron or steel and equipped with two wood handles, this versatile, concave-shaped pan is used for stir-frying, deep-frying, pan-frying, steaming, and stewing. Its ancient design has been adapted for modern use with a metal ring, which the pan sits in on the burner. Even more contemporary are the stainless-steel woks with flat copper bottoms that rest directly on the burner. These usually have a single long handle similar to that on a skillet and are lighter and easier to use than the classic two-handled pan.

In Chinese cooking, color, aroma, and flavor share equal importance in the preparation of every dish. Normally, any one entree will combine three to five colors, selected from ingredients that are light green, dark green, red, yellow, white, black, or caramel-colored. Usually, a meat and vegetable dish are prepared from one main ingredient and two to three secondary ingredients of contrasting colors. They are then cooked appropriately, incorporating the proper seasonings and sauce to create an aesthetically attractive dish.

The three very basic of Chinese Cooking Styles:

The Chinese method for steaming foods is to use woven bamboo trays that stack one on top of one another. This system allows several foods cook at one time. A wide variety of foods can be steamed: meats, fish, dumplings, buns stuffed with meat, or a sweet bean paste-bread. The most effective way to steam is to make sure the water is already boiling when the food goes into the steamer. The water should stay and inch or so below the food to ensure that it does not boil it. Water must be kept boiling throughout the cooking process. Boiling water should be added if the water in the steamer evaporates during cooking. After the steaming s finished, the lid to the steamers must be removed carefully so that no water drips on to the cooked food.
 This is a classic Chinese cooking method; it involves quick cooking over high heat using a small amount of oil. The chef tosses and turns the food as it cooks, ensuring that the food is constantly in motion which allows meats to stay juicy and flavorful and vegetables to come out tender-crisp. There are variations to stir-frying, but the basic method for many Chinese dishes is as follows: pre-heat the pan or wok (to test: add a drop of water, it will sizzle when it's hot enough), add the oil , heat it, stir-fry the meat, remove it, stir-fry the vegetables, return the meat to the pan, add the sauce and seasonings, thicken the sauce and serve.
Deep-fried foods are common with Chinese hors d'oeuvres as well as meats in main dishes. Often the meats are deep-fried for a crunchy coating, then stir-fried to combine them with vegetables and flavorings. To deep fry properly the chef must keep the oil at the right temperature, 360o to 375o. A cooking thermometer is often used to ensure the proper temperature. the Chef is also careful to keep seafood and fish is always spearate from other meats.

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