Key Point 2. Balance --Zhejiang Cuisine
From last article, I stated, "Zhejiang cuisine is well-known of its diversity."
However, diversity is far away from being enough for Chinese culinary art. The second symptomatic of Zhejiang Cuisine is the elegant balance between the delicate and the fresh. Steam, fry, stew, and stir-fry are four culinary methods often used in Zhejiang cuisine. The common point of those four methods is keep food fresh.
In my opinion, steam is the best. In my hometown called Xianju, when the new year is coming, every family will prepare Niangao for lucky wish as an important traditional custom. Niangao is a kind of staple food made by glutinous rice processed through soaking, milling, steaming, pushing and pounding, and kneading. Niangao can be reserved in water for half a year. After steaming, Niangao is soft, moist, and sticky. I'd like to cast a little bit sugar on it. It is hard for me to describe the texture by using words, but it is amazing and it is a taste that can move people. It is a gift presented by nature. There are also other ways to cook Niangao. For example, Niangao could be stir fried with mud crab. The mild texture of Niangao brings out the aroma of mud crab while pretty light sweet of Niangao still keeps its moving texture faintly.
In next blog, I will explain what one of the untraceable texture of Niangao is and why Niangao or other Zhejiang Cuise can move people.
picture.1 URL: http://eat.51ttyy.com/yuanliao/upfile/images/1169178377134.jpg
picture.2 URL: http://pic1a.nipic.com/2008-10-07/200810791119196_2.jpg