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The Fine Touches of Asian Cooking

Asian cooking is getting more and more popular all over the world and even if in some areas or restaurants some culturally adapt the original taste (as it is obtained in its place of origin), maybe soften it a bit, in order to suit the locals’ tastes in the adoptive region, Asian food certainly has a special something.

Furthermore, regardless of the flavor variations, Asian dishes are distinguished through a couple of obvious traits. In fact, Asia cuisine seems to want to touch as many senses as possible, because it feasts the eyes, it stimulates the smell and it surprises the taste buds.

Thus, the first strong trait is about aspect. The plates that host Asian cooking make themselves noticed on an aesthetic level, especially when it comes to its richness of colors – vivid shades, pleasant, in mutual harmony.

Then, the smell is also important, so the overly-intense flavors of fish, mutton or other similar ones are lightened with spices like cinnamon, ginger, garlic, wine, sesame oil and so on. And they also shape the taste, the taste being the essence of dish, whether it’s sweet, sour, bitter, hot or salty (yes, this culinary culture comes with surprising variations, such as bitterness, or brave combinations like sweet and sour, maybe along with a bit of spicy). Soy sauce, sugar, vinegar and salt, mixed in different doses or in different stages shape the initial taste of the ingredients into what we know and love about Asian food.

Surely not least, the method itself is essential, and in order to get the perfect texture and flavor, you have to use professional tools, tools that allow the vegetables, the meat, the seafood, fish, rice and spices to blend and mingle as they please, exactly as much as they should. A professional kitchen, especially for a restaurant that takes on the challenge of specializing in Asian cuisine, can’t produce superior dishes without well chosen cooking lines, woks and ranges.

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