Description
Zhou dynasty cuisine relied on boiling, steaming, roasting, and early fermentation to transform grains and meats.
Technical
Starch gelatinization occurs when millet is boiled at a rolling boil (~95‑100 °C) for 30–45 min, converting starch granules into a smooth paste. Maillard browning develops during open‑fire roasting of meat at 200–250 °C, producing melanoidins that impart savory flavor. Fermentation of soybeans with wild lactobacilli at 15–25 °C generates lactic acid and hydrolyzes proteins, enhancing umami and preservation.
Science
Primary Reaction
Starch gelatinization, Maillard browning, lactic acid fermentation
Sensory Profile
Aroma ()
warmtoastyearthynuttyroastedsavoryumami-richsmokyherbalfermented