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From: China 新疆(xin jiang) 乌鲁木齐(wu lu mu qi ) @Apinkapple Time : 2013-01-24 12:21:21 #15
Why are Chinese cuisine so tasty?Because we never use container to measure ingredients with uniform standards. We cook food in accordence with personal tastes,so the same food made from the same recipes by the different people taste completely different.Cooking delicious Chinese cuisine needs a gift as well as learning.:)
Food culture is a very important part of the Chinese traditional cultures.There are four famous cuisines in China:Sichuan Cuisine,Shandong Cuisine,Guangdong Cuisine and Jiangsu Cuisine.Different cuisine consists of different flavors.It is the charm of the Chines cuisines.I enjoy Sichuan Cuisine best.:)
I was born and live in Xinjiang.It's an immigrant area.The earliest native settlers are Uighur and they hve special dietary habits.Xinjiang cuisine are influenced greatly by Uighur's food. Xinjiang's food are famous for Xinjiang noodles with meat and vegetables,Xinjiang Pilaf,Xinjiang Kebabs ,etc.My favorite Xinjiang food is Xinjiang noodles with meat and vegetables ,and I'm proud of being good at cooking it.
From: China 河北(he bei) 保定(bao ding ) @sandy339 Time : 2013-01-24 12:33:16 #16
haha exact measurements? ok I use 200ml-220ml milk and two eggs.

your question reminds of one of my comparison between eastern and western cooking, when we say we should put a small amount of salt into dish, westerners would
be puzzled what amount is small, you need measurements, we need estimation and heart, just joking.....
From: United States Michigan Rockford @Tyler72 Time : 2013-01-29 08:34:18 #17

Not true AT ALL Sandy. When I ask my mother to give me recipies for things shea cooked since I was a child or my grandmothers dishes, she always tells me she can't write them out because she doesnt even know how much of what ingredients go in. She just uses a pinch of this and enough of that and some of this and so on. I have to have her cook a batch or pot full with me so I can try to figure out for myself what shes doing.

It has nothing at all to do with West vrs Eastern cooking styles or style of thinking. It is Womes vrs Mens way of thinking aabout cooking and recipies and it is universal, I believe for men and women of ALL countries. Although I bet many great chefs, who are men also cook with a touch of this and a sprinkle of that to taste as well...

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