INTRODUCTION

Of the various types of Chinese cooking, Cantonese has a lighter taste and uses less oil compared to those of other districts. I suppose this is the reason for its popularity, not only in China and Japan, but throughout the world. Another characteristic is its ample use of seafood and vegetables. Even in meat dishes you’ll often see a large amount of vegetable, which offers a good nutritional balance.

This book shows you everyday dishes to go with wine or rice, one-bowl meals over noodles and rice, dim sum that can be served as a snack or meal, and refreshing desserts. I focused on supplying the recipes that can be prepared as easily as possible with professional results. Try a single dish or plan a full course meal from appetizers to dessert. Since Chinese dishes are meant for sharing with friends, they will make a heartwarming party menu as well. I have included special suggestions with each recipe that will guarantee success. A little attention goes a long way.

Some secret techniques are given to keep the food light and non-oily. I hear some people say Chinese dishes are greasy and I, myself, don’t like oily food. Therefore, I stir-fry vegetables quickly and then boil them in hot water to remove any excess oiliness. This way the food will have less oil and fewer calories as well.

Another point is to season meats and thawed seafood before cooking them. It enhances not only the flavor of the meat or fish itself, but, also the whole dish because its natural flavor is sealed in and cooking can continue when other ingredients are added. Another advantage is that you can hold the intake of salt and sugar to minimum this way, because seasonings added during cooking do not work effectively and you may want to use more and more as you taste test while you are cooking.

Don’t hesitate to try substitutes when the ingredients in recipes are not available. Use any similar food or one that is in season. Don’t think you can’t make a particular dish because you don’t have the exact thing. I, myself, have adapted what I learned to new ingredients or combinations of my own.

It is important to check the taste and adjust it to your liking. Also try some of the unique sauces, such as, oyster, sa cha, and XO, which give Chinese cooking special flavors. They will make a big difference to your dish. The most important rule of allis to follow the basics of cooking introduced in this book. Even a professional cook will follow the steps provided in order to serve a really good dish. Lastly, when you cook, always say to yourself, “I want them to be happy”, just like I do when, I work in the kitchen of my restaurant. This is essential.

Well, enjoy cooking and make everyone happy. Creating a pleasant mood will make your food even more delicious!