Crisp, Crunchy, Fresh & Healthy

As in the rest of China, the tenet of yin-yang (or universal balance) comes into play whenever vegetables are prepared. The symbiosis of textures, flavours and colours underscores the essence of vegetable dishes, whether served as a main meal or something to accompany meat, poultry, fish or shellfish. Humble though they may be, vegetables such as beansprouts, bamboo shoots, cabbage, pak choi, mushrooms, and aubergines or eggplants are combined and prepared in such skilful ways, that they can often overshadow the grandest meat and poultry dishes.