Читать книгу The Chinese Cookbook - Shiu Wong Chan - Страница 7

THE CHINESE COOK BOOK

fire. Charcoal was the primitive form of fuel used in some countries, especially in those hav- ing a mild climate.

This difference between the stoves of long ago and now has helped to improve our cook- ing.

The Chinese method of cooking was invented by the Emperor of Pow Hay Se in the year 3000 B.C. Confucius, the great philosopher, taught how to eat scientifically. The propor- tion of meat should not be more than that of vegetable. There ought to be a little ginger in one's food. Confucius would not eat anything which was not chopped up properly. To-day, unconsciously, the Chinese people are obeying this same law.

It is this scientific custom which makes Chi- nese food particularly nourishing and beneficial. In ancient days the Chinese used knives and forks. Later, they found that sometimes these impaired the delicious flavor of the food; hence their use of chop-sticks and spoons.

China has always been noted for its cooking. Many Americans prefer Chinese cooking. In fact, many Americans have Chinese cooks in their kitchens. After having tasted Chinese