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Rules of Plain Cooking

Leave bones in (Chicken 4-4-4-4) Do not beautify the dish (Duck Fried with Onions) Add no seasoning but salt (Steamed Cucumbers)

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About
It actually takes a certain amount of discipline to do plain cooking, for its unique charm rests on some tenuous and questionable practices which must be observed with rigour. The flavour of some of the best household dishes rests on the offhand method of preparation.

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