Cantonese to please

By Li Yingxue | China Daily | Updated: 2019-12-27 08:45
Share
Share - WeChat
Chef Li Qiang is strict with the selection of every ingredient. [Photo provided to China Daily]

He doesn't waste anything. Ginger, for instance, is served in slices or strips, or is minced into different dishes. So, Li asks his team to slice the ginger first and then cut it further if needed.

"Cantonese cuisine values the freshness of its ingredients, and the flavors change a little according to the season. Summer dishes are lighter, while winter dishes are heavier," he explains.

When Li returns to Tianjin on weekends, he gets up early and cycles to a local market to learn about seasonal ingredients and buy what he needs to prepare a large meal for his family.

"You can learn about the times to harvest and enjoy the ingredients because farmers understand this better than chefs," he says.

Li is continually developing seasonal menus.

|<< Previous 1 2 3 4 5 6 Next   >>|

Related Stories

Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US