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    Chinese Cookbook: Sweet Treats for beginners
    Chinese Cookbook: Sweet Treats for beginners
    Chinese Cookbook: Sweet Treats for beginners
    Ebook90 pages23 minutes

    Chinese Cookbook: Sweet Treats for beginners

    By C.K. Yao

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    About this ebook

    Healthy Chinese sweet soup.

    Some Chinese possess the habit of preceding a meal with a sweet soup or drink, while others want to serve sweet, between-meal snacks. Sweet soups and drinks usually include a marrow of some sort, watercress, lotus seeds, gingko nuts, dates and one of the milder Chinese herbs. It could seem just a little confusing, too, why a distinction should exist between a sweet soup and a sweet drink when they appear so similar. There is merely one explanation because of this - tradition. The soups involved will always be served within a meal and the drinks outside mealtimes as sweet indulgence. Therefore, don't be overly bothered by the classifications herein. Suffice to learn that rock sugar is the main element ingredient in the following recipes.
    LanguageEnglish
    PublisherC K Yao
    Release dateMay 22, 2020
    ISBN9788835833222
    Chinese Cookbook: Sweet Treats for beginners

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      Book preview

      Chinese Cookbook - C.K. Yao

      Chinese

      Cookbook

      Sweet Treats for Beginners

      By

      C. K. Yao

      StreetLib edition

      License Notes

      No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

      All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting an misunderstanding any part of this Book.

      Forward

      For a large number of years, inside       the       pantheon      of revered Chinese culinary practices, the institution of herbal cooking is definitely cherished because      of its restorative elements and       hearty prescription      for       each and every human ill. Soups, stews and teas which have curative promise      are legion       and deemed to effectively restore Qi also to right any physical imbalance. The founding tenet of Traditional Chinese Medicine (TCM), under which herbal brews certainly are a respected and revered school, points to the very imbalance that triggers many human ills. Herbal foods could be thought to be being primarily preventative, underscoring the adage prevention is way better then cure. It is by this dictum that people should respect herbal cooking - as a historical and time-honored branch of Chinese cuisine that fathoms the efficacy of a variety of herbs, barks, roots, nuts and seeds when combined with meat, poultry, vegetables or seafood. Actually, for skeptics chary of the claim, there may be the undeniable fact of sheer tastiness.

      A variation is usually to be made between specific medicinal preparations in TCM and herbal ones that transform everyday dishes into powerhouses of sustenance. As the former could be distasteful to the people unused to strong as well as foul flavours, the number of herbs found in this book are usually milder and found in judicious tandem with familiar meats and vegetables.

      With this school of cooking, little is added by method of artificial flavourings as the purpose is to allow herbs do the task. Those unaccustomed to such dishes may initially see them strange, however when the healthy promise behind each blend continues to be felt, a willing acceptance will see. Rest assured that we now have no dire effects to become feared in enjoying duck with bitter apricot kernels; chicken

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