Episode 213: What’s In A Name: Chinese Dishes

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Take a trip to the Far East long ago as host Linda Pelaccio welcomes Kian Lam Kho to the studio for a brand new episode of A Taste of the Past Kian shares descriptive details on what banquets were like in China more than three-thousand years ago and how traditional Chinese cuisine was shaped by the worldly trading routes Through much culinary detective work Kian goes on to share tantalizing facts about ancient dishes and cooking techniques used before discussing a special visit to the country that no doubt influenced his new book Phoenix Claws and Jade Trees Tune in for a thorough explanation behind the poetic names of popular Chinese plates To find out more check out Kians website gallery ids 30719 30718 30717 30716 Mugu gai pan for example the pan in the end means that the chicken is sliced thinly so the pan refers to the cut 26 45 Once you know the techniques you can adapt to your own flavor or local ingredients because I understand not everywhere can you find the exotic ingredients required for Chinese cooking 28 30 –Kian Lam Kho on A Taste of the Past andnbsp andnbsp Click here to visit this podcast episode