Techniques

More than any other cuisine, preparation of ingredients for Chinese-style food before beginning to cook is of paramount importance. All the recipes in this book assume proper preparation, as the actual cooking time is a matter of minutes. Since the heat must be very hot and the cooking fast, everything must be prepared in advance. There is no time for last-minute chopping. Once the cooking process starts, you must move quickly and confidently. This comes with experience. You will find that foods prepared in this Hong Kong style will retain their natural textures and tastes, which is why Hong Kong has been described as the ‘capital of Chinese gastronomy’ and a ‘paradise of delicious food’ by Chinese food critics Doreen Leung and Willie Mark. Careful preparation also enhances the visual appeal of a dish. This eye appeal is greatly prized by the Hong Kong people and all who care for good food properly prepared and served. A Chinese cook always uses a cleaver for cutting, slicing and chopping, wielding it with skill and dexterity.