by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Lifestyle : Focus on China 2012
1HERSA1 0019 AG5119058AA-150512 JOIN OUR VIP CLUB & SAVE JOIN OUR VIP CLUB & SAVE Become a VIP member today and recieve a weekly SMS on massive Become a VIP member today and recieve a weekly SMS on massive savings, for VIP members only. Save up to $10 per kilo off any selected savings, for VIP members only. Save up to $10 per kilo off any selected cuts of meat. cuts of meat. JUST TEXT JUST TEXT “MEATS” “MEATS” TO TO 0407 910 302 0407 910 302 Open 7 Days per Week Open 7 Days per Week 1159 Botany Rd, Mascot, NSW 2020 1159 Botany Rd, Mascot, NSW 2020 Phone: Phone: (02) 9667 1891 (02) 9667 1891 Fax: Fax: (02) 9667 1871 (02) 9667 1871 Web: Web: www.as -selectmeats.com.au www.as -selectmeats.com.au The North Shores Leading Antique & Art Auction House 155 - 161 Willoughby Rd, Crows Nest. Monthly Auctions including Oriental Decorative Arts phone: David Barsby - 0425 201 018 email: email@example.com www.barsbyauctions.com.au The Sydney Morning Herald smh.com.au/goodliving Tuesday, May 15, 2012 19 good living special report taste of China Wide choice . . . (clockwise from left) Muriel Chen from Blue Eye Dragon; Andrew Bao and Pinjun Li of Chairman Mao; Shandong chicken from Da Wan Lai in Eastwood; Blue Eye Dragon’s signature dish, sanbei sizzling chicken; lamb kebabs with cumin and coriander at Uighur Cuisine. Photos: Domino Postiglione, Marco Del Grande, Tamara Dean was served only to important people in the imperial court, Lu says. Using the whole duck across a number of courses, a traditional meal will include the feet, liver and gizzards of the animal. Northern Chinese food can also be found at Imperial Peking, Blakehurst, and Taste of Shanghai, Ashfield. The unique flavour of the Sichuan peppercorn colours much Sichuan food, but it is a cuisine also characterised by pungency, in dishes such as tea-smoked duck and hotpots. Classic Sichuan dishes can be found at Red Chilli Sichuan in Haymarket and Spicy Sichuan in Glebe. Sichuan food may have the spicy reputation, but the manager of Chairman Mao restaurant in Kingsford, Andrew Bao, says Hunan food is the hottest. ‘‘It’s a different kind of spice to Sichuan, more a fresh chilli kind of spicy,’’ he says. Given the mountainous nature of the province, Bao says Hunan food uses a lot of wild plants, bamboo shoots and mushrooms, but the presence of a large lake and river system in the province also means lots of fish and lotus root. Smoked meats feature highly as well. The most famous dish on Bao’s menu is Chairman Mao’s favourite braised pork, a rich, creamy slow- cooked dish of pork belly. Hunan food is also served at Xiang Chinese Restaurant, Burwood. On the map, Taiwan looks tiny next to the behemoth that is mainland China, but its culinary influences are grand and come from everywhere, according to Muriel Chen of Blue Eye Dragon in Pyrmont. ‘‘Because so many people migrated to Taiwan after World War II, you will find influences from almost every Chinese region, and also Japan from the occupation before the war,’’ she says. ‘‘And because it is very high- density living, people survive by being inventive, and that shows in the food.’’ Chen says Taiwanese food uses a lot of vegetables because of the island’s excellent climate for produce; seafood is also important as the island has many fishermen. Classic Taiwanese dishes on Chen’s menu include sanbei sizzling chicken and barbecue beef with Taiwanese barbecue sauce. Other Taiwanese specialists are Sunflower Crepe Cafe in Ultimo and Mother Chu’s Vegetarian Kitchen on Pitt Street in the city. If the Uighurs had their way, their food would not be regarded as Chinese at all – the country of East Turkestan in the far north-west of China was taken over by China in 1949 and the cuisine is closer to Turkish food than Chinese food. ‘‘The tastes and spices are very different to Chinese food,’’ says Airad Jurad, of Uighur Cuisine in Haymarket. ‘‘We use a lot of cumin, black pepper and white pepper.’’ Kebabs of grilled meat are common in Uighur cuisine, as are short noodles, a braised rice dish with carrot and meat, and chicken kordak – spicy stir-fried chicken with potatoes. Uighur dishes are also on the menu at Kiroran Silk Road Uyghur Restaurant in Haymarket.
Energy Efficiency 2012
Home Comforts 2012