Description
Chinese Ming dynasty cooking techniques involved wok-based cooking, steaming, and braising to prepare complex dishes.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
savoryumamiaromaticsmokygingerygarlicky
Wine Analogy
Aged Bordeaux with earthy umami notes
Coffee Analogy
Sumatra Mandheling with dark chocolate and spice notes
Perfume Analogy