The Texture-Foods

This extraordinary group of ingredients has only two things in common: unusual textures and insipid flavours. These are absurdities, not for general daily use, but prominent in banquets and feasts. In order to become even palatable, they are completely dependent on the flavour of other ingredients. Yet they stand close to the heart of Chinese gastronomy. These are the gastronome’s pets, the cook’s burden, the host’s pride and the guest’s joy. Perhaps in their ultimate artificiality they are the most sophisticated of food. This is the end product of the appreciation of texture. The six texture-foods most prized are: