Traditionally, the Chinese have categorised food according to their innate properties. The term "heaty" referred to food that stimulates the body system, "cooling" referred to food that soothes the body system and "neutral" referred to food which neither stimulates nor soothes the body system. Chinese culinary aims at achieving a good sense of taste as well as balancing these innate properties. Ginger is commonly used in fish bee hoon and other kinds seafood preparations to dissipate the fish odour. Ginger is considered as "heaty". In order to create a balance, some fish bee hoon will have slices of bitter gourd in the soup because bitter gourd is classified as "cooling".
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