FLAVOURING

Various flavouring agents are employed, the most common being onions (葱), ginger (姜) and garlic (蒜头). Reference to the ancient writings seems to show that they are made to serve a double purpose, for, apart from imparting a distinct flavour to the food, some of them are believed to have medicinal qualities as well. For instance, the onion, which forms a constant ingredient in the preparation of fish, is supposed to be able to counteract any possible fish-poisoning, while ginger is reputed to have stimulating properties. Garlic and bean relish (豆豉) form an excellent flavouring for fish or pork.Red pepper [Hua Chiao（花椒）] and star aniseed [Pa Chiao（八角）] go well with beef and duck.The usual method employed for the addition of flavouring is as follows:

Heat a little lard in a frying pan, then add the flavouring agent, only a small quantity being used—a piece of Chinese onion, a slice of ginger or a clove of garlic（sliced）. Fry until a light brown. The material to be cooked is now added and the cooking is continued as planned.