CHOP SUEY
If there is anything the Chinese are .serious about it is neither relig- 1 ion nor learning, but food. '1 hev openly acclaim eating as one of. the few joys of this human life. Two principles distinguish Chinese from European cooking. One is that the Chinese cat food for its texture, the clastic or crisp effect it has on the teeth, as well as for fragrance, flavour and colour. ' The second principle is that of mixing of. flavours. The whole culinary art of China depends on the art of mixture. While the Chinese recognise tfiat many things, like fresh fish, must be cooked, in their own juice, in genera] they mix flavours a great deal more than Western cooks do. No one, for iifctance, knows how cabbage, tastes/ until he has tasted it properly cooked with chicken, and the chicken flavour has gone into the cabbage and the cabbage flavour has gone into the chicken* —Wine and Food.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/BPB19430427.2.5
Bibliographic details
Ngā taipitopito pukapuka
Bay of Plenty Beacon, Volume 6, Issue 67, 27 April 1943, Page 2
Word count
Tapeke kupu
160CHOP SUEY Bay of Plenty Beacon, Volume 6, Issue 67, 27 April 1943, Page 2
Using this item
Te whakamahi i tēnei tūemi
Beacon Printing and Publishing Company is the copyright owner for the Bay of Plenty Beacon. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Beacon Printing and Publishing Company. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in