Cantonese cuisine
VicentaLakin
“Boiling” is a technique for the cooking of cuisine to boil boiling water or soup, to make raw foods known as “burning”, which is called “burning” because of the absence of any colored spices in the soup water, by means of which the requirements of beauty, coolness, tenderness and smoothness are met, and by means of which the dishes are always light, and the colour is soothing, soaky and tastey. Today's “white-burned fat cattle” are used to burn the “premature”, which is to keep the main ingredient fresh, to add only ginger chips, onions and wine (in order to remove the smell of fat cattle) to the rolling water, and to bring the fat cattle up to the level of coolness, tenderness and slippage without changing the taste of food. There's a nice green silk on the bottom that makes nutrition more comprehensive. As for the mix, it can be adapted to the population, sour, spicy, sesame, whatever。
