Chinese · IV The Method
Steaming in Chinese Cooking
I
Origin
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II
Description
Steam cooking is more prevalent in Chinese cooking than in any other major culinary tradition — steamed fish (zheng yu), steamed egg custard (zheng dan), steamed ribs, dim sum, bread (mantou), and vegetables all use steam as the primary cooking medium. Chinese steam cooking is typically aggressive — high heat, abundant steam, short times. This is categorically different from the gentle steam of Japanese mushimono or Korean preparation.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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