Chinese food is famous for its bright colors, beautiful forms, tempting aromas and variety of flavors. It is more than the straight-forward, plentiful and cheap fare we are used to see in many Chinese restaurants over the world.
If there is a single cooking tool that stands above all others in Chinese cuisine it would have to be the wok.
Oregano adds a pungent peppery flavor to fish, meat, and poultry dishes and harmonizes beautifully with eggplant, tomatoes, pizza or pasta. Mexican chilli and chilli powders count on oregano as an essential ingredient.
Myrtle leaf is a herb widely used around the Mediterranean. Its bitter rather than sweet taste calls out for thriftiness in its use.
Refreshing, aromatic, sweet flavor. Used in sweet or savory dishes.
Chinese dining traditions go back thousands of years. The elaborate customs are an interesting mixture of practicality, superstition and social inertia. Westerners aren't expected to know the details but, as with learning a bit of the local language, it always helps. Following them will make for an enjoyable new experience and bring pleasure to a gracious host.
Chinese cuisine is as wide as the country. There are Imperial dishes and local cuisines, ethnic minority's dishes -such as Mongolian dishes, Tibetan dishes, Manchu dishes, or Zhan dishes- and vegetarian dishes, even dishes with strong religious flavor, such as those from an Islamic background.
Mention cheese and most people will think of France, maybe Italy, sometimes Germany or Greece. But rarely will the first image brought to mind be Mexico. Yet Mexico has a range of native cheeses that are delightful and even profoundly fine additions to the cheese world.
Marjoram sports a warm taste similar to that of thyme in some varieties and closer to that of oregano in others. A versatile aromatic herb added to pasta, salads, fish or meat.