Food is human's basic need, yet it differs from culture to culture. Color, aroma and taste have been regarded as the basics of Chinese culinary art. In the long history of Chinese course development, there are many differences between the Southern and Northern tastes. Generally speaking, the southern courses emphasize freshness and tenderness; while the northern courses are oilier. As a typically southerner, I prefer freshness and pure flavor. So my favorite food is steaming fish.
Steaming fish is a classical Guang Dong dish. It's famous for light, soft and slippery taste. The material must be fresh, and the cook must control the heat to make sure the fish remain tender and pure. Put the fresh fish in the pot to steam for 8 minutes with mild heat. Before the dish is finished, add a spoon of oil and some chopped green onion and a spoon of soy sauce, and then the steaming fish is done. My mother is very good at cooking this course. I really love the way she cook the fish, not only maintain the original flavors of the fish, but also provide with enough protein.
清蒸鱼是一道经典的广东菜，以口味清谈、鱼肉细滑而著名。所用材料必须新鲜，厨师需掌控好火候，以此保证鱼肉的鲜嫩。将鲜鱼放在锅中,用文火蒸8分钟。在 出锅之前，加一小勺油和一些葱花及一勺酱油，清蒸鱼就做好了。我的母亲很擅长烹饪这道菜。我非常喜欢她做的清蒸鱼，不仅仅保留了鱼的鲜美，也提供了足够的 蛋白质。