9 thoughts on “Chinese Cooking Habits

  1. Moom says:

    Perhaps you’re better off when you order a portion of prepared rice, instead of pizza. I’m sure our local Chinese restaurant lady would have a  laugh, but she would send some if I ask.

    • Tze says:

      Maybe I’d even get a knowing look telling me “It’s okay dear, we’ve all been there.”. :D That would be so funny.

  2. Zomink says:

    The broth cubes thing (I actually didn’t know this was an Asian thing and I’m so happy to learn that you do it too! YEAH!) and the chopstick things are TOTALLY true of my family tooooo! And the rice thing too, except I’ve had to suck it up and learn how to cook rice in a pot for G. 

    • Tze says:

      I’ve also had to compromise and learn how to make (kinda) edible rice in a pot. It’s not great. Using the broth cube thing less now, only when I’m really lazy to think about seasoning food, but my mum still puts it in EVERYTHING. That’s can’t be healthy! O_O

  3. Patrick says:

    Sugar to keep the colour? I never knew. 
    Chinese meat is always so tender and I’ve always wondered why. Is this marinade the secret? 

    • Tze says:

      Yup! :3  The sake (sherry or white wine work too) tenderises it, the potato starch retains the juices–and makes the sauce thicker once heated. Chinese restaurants tend to tenderise meat in a soda solution too, though…not a fan of that.

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