What You Need to Know
The techniques relied on the Maillard reaction, emulsification, and precise temperature and time control to create complex flavors and textures. This involved the use of egg yolks and oils to create sauces and dressings, as well as the application of heat to break down connective tissue in meat.
Steps
- 1.
Beggar's Chicken (Hangzhou): Clay-sealed slow cooking creates steam pressure for tenderization
- 2.
Dongpo Pork (Hubei): Red-cooking braise develops deep caramelization
- 3.
Steamed Minced Pork with Salted Fish (Guangdong): Precise steaming preserves delicate textures
The Science
Primary Reaction
Maillard reaction