作者：关柳红 Author Mrs. Helen Kwan
Translated by Mr. Fred Fong

中式菜肴历史悠久，种类繁多。人们都知道中国人对烹调技术一向非常重视。对于色、香、味至上的追求使中国菜在世界上都非常受欢迎。中国菜不仅在味道上要讲究，而且也重视所用材料的补身效果。

从原始的烧烤发展到使用多种多样的器皿使烹饪发展成为一种艺术。高压锅的出现虽然使烹饪方便很多，但使用传统的陶器来炖东西可以保持食材的原味。

中式烹饪的方法通常有：烤、熏、炖、腌、焖、蒸、凉拌、煎、炸和炒。凉拌可用菜和酱肉来做前菜等，方法简单且有益于健康。焖可以用来做鸡、鸭或肉类，加上些有益健康的植物，可缓解人体老化的过程，适用于秋冬。炒是最常用的方法。不论是炒蔬菜、肉、面或饭，烹饪过程简单又有滋味。

菜品介绍:栗子焖猪肉

材料:
略带些肥的瘦猪肉                2磅
去皮煮过的栗子                    20个
绿葱（切成2寸长）              1条
姜                                               1片
蒜                                               1瓣

调料:
食油                                          4汤匙
料酒                                          2汤匙
生抽酱油                                 4汤匙
老抽酱油                                  2汤匙
冰糖                                           2汤匙
水                                               1 量杯

做法:
1. 将猪肉切成1寸方块。
2. 将4汤匙的食用油放入锅里加热后放入姜和蒜炒至发黄色。
3. 放进肉块炒至肉变白色。
4. 将两种酱油和料酒加入炒至肉上色后放绿葱和水。
5. 将火温降低煮约40分钟。
6. 加入冰糖和栗子再煮20分钟直至肉烂。这时要看情况加水。(完)

The technique of Chinese Cuisine has a long history, which flourishes into splendid experiences and features. The Chinese has always been well known for their important perception in cooking. Their pursuit in presentation, flavor and taste of food to the perfection has made Chinese food one of the most popular cuisines in the world. They also emphasize on the aspect of remedy through food with herbs.

From the primitive days of roasting food to the comprehensive use of different kinds of cooking device has turned cooking into a great art.Although the existence of high pressure cooker has given cookingmuch convenience, but the traditional earthenware still being used for simmer to maintain the taste.

The common ways of cooking Chinese food are: broil, smoke, simmer, marinate, stew, steam, cold mix, deep fry and stir fry. For example “cold mix” is usually the method of preparing cold plates, such as cold cuts and pickled vegetables. The method is simple and it is healthy. It is a great way for serving food as appetizer. “Stew” can be used for cooking poultry or pork by adding with some herbal plants may benefit people’s health, slow down the aging process. It is great for use in autumn and winter. “Stir Fry”is the most common way of cooking, especially in Cantonese cuisine.No matter whether it is for cooking vegetables, meat, noodles or rice. It is simple, tasty and refreshing.

Introduction:  Recipe for Braised Pork with Chestnut

Ingredients:
Medium lean pork loin                         2 lbs.
Blanched cooked chestnuts                 20 pcs
Green onion (cut to 2” length)            1 pc.
Ginger root                                               1 slice
Garlic                                                         1 pc.

Sauce:
Cooking oil                              4 tbl. spoon
Cooking wine                          2 tbl. spoon
Light soya sauce                    4 tbl. spoon
Dark soya sauce                     2 tbl. spoon
Crystal sugar                           2 tbl. spoon
Water                                        1 cup

Method:
1. Cut pork loin into 1” square.
2. Heat up 4 table spoon of cooking oil in a wok and then put the ginger root and garlic in the heated wok until turns golden brown.
3. Put the pork into the wok, stir fry until meat turns white.
4. Add the 2 kinds of soya sauce and cooking wine and stir fry until the meat becomes colored. Add green onion and water.
5. Turn the heat lower and cook for 40 minutes.
6. Add crystal sugar and chestnuts and cook for another 20 minutes until the meat turns mellow. Add more water if necessary. (End)