I’m always indicated with Indian Cuisine. Indian people are mainly vegan, but their food doesn’t give us an image of plain and boring as vegetable usually leaves us. the taste of vegetable made by Indian is no worse than that of meat, because of the magic use of spices.

I’m always indicated with Indian Cuisine. Indian people are mainly vegan, but their food doesn’t give us an image of plain and boring as vegetable usually leaves us. the taste of vegetable made by Indian is no worse than that of meat, because of the magic use of spices.

Compare with Indian, the cooking methods that Chinese deals with vegetable are rather plain. Normally, we fried it with broth to add its flavour. We also have other methods like stirfry with garlic or with oyster oil. In south China, there are some people adding tempeh、fermented bean curd、dired seafood or chilli when cooking vegetables.

Compare with Indian, the cooking methods that Chinese deals with vegetable are rather plain. Normally, we fried it with broth to add its flavour. We also have other methods like stirfry with garlic or with oyster oil. In south China, there are some people adding tempeh、fermented bean curd、dired seafood or chilli when cooking vegetables.

But it doesn’t mean that Chinese doesn’t use much spices when cooking. We don’t use that much for family cook. but for the professional, those stalls and resturant, the use of specie is the top secret. like in Wuhan, Hubei, there is a famouse food called duck neck, which contains nearly 20 spicies in cooking. the flavours absolutely have the charm to let people addict.