At a Chinese dinner the host sits opposite the guest of honour because, from the oriental point of view, the highest seat should logically be opposite the lowest. The left-hand side of the host is regarded as being higher than the right-hand side.
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It is permissible by Chinese custom to remove the short outer jacket, wearing only a long robe for dining. Soup and fish are served only at the end of the dinner instead of at the beginning as is the custom of the West.
Warm wine is provided, in contrast to the Western custom of icy cold drinks.
The interior surroundings, in the way of furniture and decorations, are usually very plain in most of the old-style restaurants.
At a Chinese meal such articles as milk, bread, butter, or cheese are never served. Sometimes dishes considered by us to be rare and delicious may be thought unpalatable for consumption by foreigners.
Many of my foreign friends have expressed the desire to see, in a handy form, an explanation of Chinese customs and practices supplementing the information on the preparation and enjoyment of Chinese food, and have thus given me encouragement and confidence to attempt the task in this little book.
I also desire to assist my friends to prepare a few dishes in their own homes so that they may be able to demonstrate how delicious Chinese food really is.
Various flavouring agents are employed, the most common being onions and
garlic .
Reference to the ancient writings seems to show that they are made to serve a double purpose, for, apart from imparting a distinct flavour to the food, some of them are believed to have medicinal qualities as well.
For instance, the onion, which forms a constant ingredient in the preparation of fish, is supposed to be able to counteract any possible fish-poisoning, while ginger is reputed to have stimulating properties.
Garlic and bean relish form an excellent flavouring for fish or pork.
Red pepper and star aniseed go well with
beef and duck.
From Secrets of Chinese Cooking With Selected Recipes
by Dolly Chow (Mrs. C. T. Wang)?
Available exclusively from DMC Enterprises, Inc.
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In the matter of food, as in all else that has grace, the Chinese have long been past-masters.
They put into the cooking of it all the loving care for detail, the daintiness, the spice and the wit that characterise their art and their understanding of the business of life, which is one of the chiefest of their charms.
In China every province boasts its own fashion of preparing food and claims that it is the best. When you eat Chinese you tend to admit the claim without doubt.
But a practised palate will tell in a twinkling whether the juiciness of a duck or the crispness of the crackling of a suckling pig is due to the craft of Cantonese, Pekinese, Szechuanese, or what you will.
For myself, I cannot pretend to so much "expertise". Nor does this site set out to guide you to it or to cover the vast field of Chinese cooking.
It offers straightforward recipes of every day, but none the less delicious, food which is within the reach of everyone, which calls for no expense and which will quench the passions of the greedy and enchant the finer feelings of the gourmet alike.
DT.
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