Chinese Food and Ingredients (Engl)

Some basic Ingredients for Chinese Food (Engl)

Chinese Food Elements - fon and choy plus yin and yang (Engl)


Important key elements in cooking Chinese food - fon and choy. Get the right balance of Yin and Yang.

A visual Guide to some of Chinatown’s more-intriguing  Ingredients. (Engl)

1. FRESH LOTUS ROOT

Peel and slice into thin rounds. Blanch or steam briefly to soften, then add to stir-fries or thick, sweet sauces.

2. YOUNG BAMBOO SHOOT

Has the texture of radish when raw; when cooked, it’s like a delicate, meaty artichoke. Peel off the outer leaves and cut into half-moons. Boil or braise until tender. Use in stir-fries or serve as a side dish.

3. YELLOW FUNGUS
Believed to benefit blood circulation. Soaked overnight, it will quadruple in size and take on the taste and texture of a mushroom. Best in chicken or oxtail soup.

4. DANG GUI

A chalky nugget shaped like a tiny bird skull, Angelica sinensis root is part of a common Chinese prescription for post-menstrual recovery. Steep the bittersweet herb for fifteen minutes in boiling water. Slice and add to chicken or oxtail soup.

5. AMERICAN GINSENG

Ginseng is said to be an immune-system booster and restorative. Steep four or five pieces in a cup of boiling water.

6. SHI HU
Also known as Dendrobium stems, they’re supposed to improve vision and digestion. Boil, strain, and drink the medicinal-tasting tea.

7. WATER CHESTNUTS

They’re delicious raw, in salad, or diced in stir-fries.

8. FISH STOMACH LINING

A.k.a. gas bladder. Hard as fiberglass, but a five-minute boil turns it into a thick, non-fishy “steak” with a gummy texture. Chop and add to egg-drop soup.

9. DRIED BABY WHITEFISH

There’s no need to reconstitute these; just toss them into an omelette for a delicate, surprising depth of flavor.

10. DRIED FISH
Rinse well to remove the salt and add a small amount to a soup or stew; after cooking, the texture becomes chewy.

11. BITTER MELON

Seed and slice as you would a cucumber, then drop in soups, stews, or garlicky stir-fries for a cooling, bitter kick.

12. DRIED SHRIMP

Soak overnight, mince, and add sparingly to sautéed bok choy or plain pasta.


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