Cucumber Cantonnese(拍黄瓜, pai huang gua) is a light and refreshing appetizer. The crisp cucumber is mixed with plenty of garlic, drizzled with an appetizing blend of soy sauce, vinegar and sugar, then finished with a few drops of sesame oil. The sauce is light, yet it has a distinct sour flavor with a hint of sweetness, enhanced by the strong aroma of garlic.
Chinese salad is a fusion food, and the first recipe appeared in a cookbook in the 1930s. Since then, many variations have been developed by recipe developers and chefs from all around the world.
Chinese food preparation has paid attention to aesthetic appearance. To have a bright, pleased and harmonious color is one of the main principles when cooking dishes.
To achieve this, add two or three ingredients with different colors are added as decoration to complement the main ingredient. Thus, it is not only the taste of the dishes that makes you amazed but also its aesthetic value.
Regarded as the soul of the Chinese dish, taste can be divided into five classes – sweet, sour, bitter, hot and salty. Seasoning such as soy sauce, sugar, vinegar and salt in proper amount and in different sequences, contribute to the taste of the dish. In the vast land of China, there are eating habits of ‘South-Sweet, North-Salty, East-Hot and West-Sour’ according to the different tastes of the people.