Recently, I saw a Chinese cooking show on TV and the presenter said, “If you don’t have Chinese black vinegar, then use balsamic vinegar to replace it.” This information is unhelpful and misleading. It doesn’t teach those of us who truly want to learn the beauty of Chinese cuisine, the subtle nuances of each ingredient in Chinese food. To pursue that, I created this blog to learn more about Chinese cooking and to share that experience with others.
Chinese cooking isn’t just about throwing things in a wok and fifteen minutes later, it’s done. Like every cuisine in this world, it’s all about finding the right ingredients, the best ingredients, then cooking it with care and attention.
I hope you enjoy the process with me,