Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first to champion raw meats and fish in East Asia? With such a rich culture of preparing raw meats and fish to present to diners in Confucian and Han times and on-and-off up until 14th Century China, what knife and saucing techniques, and skilful finishes with hot oils and fats did Chinese chefs have to master?
XO Soused - Raw foods in Chinese cuisine
XO Soused - Raw foods in Chinese cuisine
XO Soused - Raw foods in Chinese cuisine
Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first to champion raw meats and fish in East Asia? With such a rich culture of preparing raw meats and fish to present to diners in Confucian and Han times and on-and-off up until 14th Century China, what knife and saucing techniques, and skilful finishes with hot oils and fats did Chinese chefs have to master?