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 hina is a vast country and therefore there is no specific Chinese cuisine but lots of varieties according to the geographic regions, namely five, of which this endless land is composed: the northern style of Beijing, the eastern one of Shanghai, Szechwan in the West, Hunan in the center and Canton in the south, the most widespread throughout the world, as this is where most of the Chinese who emigrated to Europe and America came from.
Food and cuisine play an integrating part of the Chinese culture, art and philosophy, in a close relationship with the philosophy and religion, since ancient times and many centuries before Christ.
Philosophical reasons (the ingredients must maintain its nature and be modified as little as possible) and practical ones (lack of cooking combustion) mean Chinese cookery results from short cooking times and a swift blend of many ingredients. This is why the portions are small: in slices or cubes, so small as to make cutlery unnecessary.
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Ham in sweet and sour
honey sauce
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500 g./1 lb. 3 ½ oz.of ham cooked whole
For the sauce: 2 tablespoons of ginger - 2 tablespoons
of honey - 2 tablesppons of dry sherry - 2 tablespoons
of cherry liqueur - 2 tablespoons of superior quality
white flour.
Soak the ham for a night in cold water. Steam cook for a night in the upper part of a steam pan for 2 hours.
Leave to cool and slice into ½ cm/¼ inch slices.
For the sauce: place all the ingredients in a small
pan, add a cup of water and bring to the boil, mixing
constantly. When the sauce has thickened, pour over the
slices of ham and serve warm. |
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Cuvé
di rosé
Santa Margherita
Rosé wine with delicate notes; fruity, "winey" bouquet, dry, lively taste.
Serve cool at:
10° - 12° C.
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