Chinese Gastronomy

Hsiang Ju Lin and Tsuifeng Lin

2 ideas

1. Hsien: the sweet-savory quality of flavour

   The Lins treat hsien, a clean, sweet-savory taste, as a central quality in Chinese flavour, found in fresh ingredients. They present it as something a cook can also supply or bring back: sugar can restore it, and bean or oyster sauce can impart it.

2. Seasoning enhances, suppresses, or enriches flavour

   Drawing on classical gourmets, the Lins describe seasoning as serving distinct purposes. It can enhance an ingredient's natural flavour, suppress offensive tastes, and enrich bland ingredients.

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