I once observed the mother of a dear friend of mine meticulously peel an avocado whole, and then cut pieces off of it to use in a salad. I hate to say there is ever any “wrong” way to do something;

Some basic ingredients of Chinese food

Rice is the basic food of the Chinese people. Most families eat rice two or three times a day, and Chinese cooks always have a large store of rice on hand. Rice noodles, rice flour, rice vinegar, and rice wine are all used in Chinese cooking.

The Chinese way of serving food evolved on farms, where familieswere large and close-knit. Eating together with members of the family and with close friends was, and still is, a great pleasure in China.

Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement is based on both weight (for solids) and volume (for liquids).

Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this book.

Do you know how many ingredients are there in Chinese cooking? I am sure you don’t know,because I don’t know too.My father tell me,everything may became ingredients in Chinese cooking,and I only introduce 19.

As everyone knows,Chinese cooking culture have long long history so there are many terms in about the Chinese cooking.Now I finding 10+ cooking terms which you must know.

Here is The Cooking Utensils,i think it usefull for erveryboy!
cleaver—A large, square-blade knife used to cut, slice, chop, shred, and section foods. A large all-purpose knife works just as well.

Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

Chinese cooking makes use of some ingredients that you may not know. Sometimes special cookware is used, too, although the recipes in this book can easily be prepared with ordinary utensils and pans.

There are some dishes that you can walk into any Chinese restaurant in America and expect to see on the menu.