Re: [Repost] Re: Chinese Menu

"Tak" == Tak To <takto@xxxxxxxxxxxxxx> writes:

Tak> The reason why the word "sauce" is preferrable to "juice" is
Tak> because typically, a little bit of thickener (e.g., corn
Tak> starch) is used. (The thickener can be added during the
Tak> marination process.)

Not necessarily. In Cantonese cuisine, that liquid is usually just
the juice. esp. for steamed dishes. where the juice is diluted by the
condensed steam.



SD.3> A dish can be quite dry, too. Like 生炒牛肉饭. If you
LSD.3> have to say there is a "sauce" for 生炒牛肉饭, I'd tell you
LSD.3> it's the oil used to fry the rice, as well as the spinkles
LSD.3> of salt.

Tak> So the beef in the fried rice is as dried as that found in 乾
Tak> 炒牛河?

Right.


Tak> And no soy sauce or any other seasoning besides the salt?

No. Just salt. Maybe a sprinkle of pepper powder.


Tak> What ahout 生炒排骨? Any seasoning?

That's sweet and sour sauce. Very different from 生炒牛肉饭.



Tak> Please note that I never said that there is tomato product
Tak> used in my version of 生炒, I only said there is a
Tak> "ketchup-like" sauce,

Then, you have to define what that means.


Tak> sweet and sour but not overwhelmingly so.

That isn't the taste of 生炒牛肉饭.


Tak> Also, in my version, 生炒牛肉饭 and 生炒排骨 have the same
Tak> sauce.

These two dishes have very different in tastes and looks in HK
restaurants.


Tak> I am still unable to determine if the same holds for your two
Tak> dishes.

It doesn't hold at all.



--
Lee Sau Dan 李守敦 ~{@nJX6X~}

E-mail: danlee@xxxxxxxxxxxxxxxxxxxxxxxxxx
Home page: http://www.informatik.uni-freiburg.de/~danlee
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