Notes from the Chef, January 4, 2012: Chinese Restaurant
Today Gastronaut is taking your taste buds on a tour of the flavors of Cantonese cuisine. Chinese cuisine is divided into eight styles, with Cantonese being the most familiar to American audiences. Sesame, rice wine, and soy sauce are traditional flavorings that give every dish a distinctive, balanced taste. Alongside today’s BBQ pork and steamed jasmine rice, have a serving of the steamed kai-lan with soy-sambal vinaigrette. Kai-lan (also known as “Chinese Broccoli”) is eaten widely in Chinese cuisine, especially in Cantonese cuisine. It’s also a very good source of dietary fiber, Vitamin A, Vitamin C, and Vitamin K, so be sure to give it a try!
– Nate Keller, Executive Chef
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