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A Guan Fu Expert Stresses the Importance of Flavor-Layering in Chinese Food and More

Chinese food is only deceivingly complex. While it is true that traditional Chinese food needs no more than a handful of ingredients, it is their subtle layering that does the trick. If you type, Chinese food near me, you are sure to come across a slew of Chinese foods and their scrumptious images. However, is each one authentic? A Guan Fu expert deconstructs what it means to whip up true Chinese.

Layering Flavor Combinations is the Golden Key

Chinese food is what it is mostly because of its powerful flavors. And therefore, combining the best of flavors is art. And our culinary experts are true-blue artists.

Perhaps one of the spine-chilling combinations would be oyster and soy sauce blended with Shaoxing rice wine and then a decent toast of sesame oil and rice vinegar. Next, if you mean to make it more ambitious, consider the fresh produce of ginger, garlic, chilies, spring onions and coriander. Now there’s a perfect flavor-pot to play around with your culinary skills.

Choosing the Right Soy Sauces is Vital

Most restaurants make the mistake of choosing over-salted sauces. However, at our chain, we make sure to lean only on those brands that are not overloaded with salt or MSG.

For instance, consider soy beans. Top-notch beans tend to brim with a fabulous orchestra of umami and salty flavors. The immediate symptoms of poorer variants include slack fermentation and overabundance of fillers. Keep in mind that soy sauce is not about salt, but the umami flavor.

The Significance of Fresh Ingredients

If one is thinking of preparing true Chinese food, one may not overlook the importance of seasonality.

Make no mistake; fresh ingredients are something which the Chinese are palpably obsessed with. Therefore, one cannot make a Chinese platter without having invested in dew-fresh ingredients. At Guan Fu, for instance, you get to enjoy the freshest Chinese food menu in Flushing.

Telling Light Soy from Dark Soy

The difference between light and dark soy sauce is fermentation.

Apart from that, their application differs widely. Light soy is saltier is confined to seasoning alone. Dark soy, on the other hand, is primarily earmarked for enriching the color of the food. It is typically used for braised delicacies and marinating. Fundamentally, dark soy has been fermented for a longer while compared to light soy.