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Vendég
Another culinary highlight is threatened by extinction, real soy sauce. Can't Unesco add a list of food to their World Heritage list? To save real taste from the advancing stomach-filler industry?
There's soy sauce ... And then there's real soy sauce.
Tsang Heh Kwan, 74, makes real soy sauce, the dark, viscous kind the great Chinese chefs used thousands of years ago, known as "black gold" when Dutch merchants brought it to the kitchens of Sun King Louis XIV in late 17th century Versailles.
In a small factory in Hong Kong's rural outskirts, she is one of the last people preparing the sauce to the ancient formula. When she dies, she says, perhaps it will die with her. She is unwilling to see it simply commercialized without respect.
http://www.taipeitimes.com/News/feat/archi...5/25/2003156937
There's soy sauce ... And then there's real soy sauce.
Tsang Heh Kwan, 74, makes real soy sauce, the dark, viscous kind the great Chinese chefs used thousands of years ago, known as "black gold" when Dutch merchants brought it to the kitchens of Sun King Louis XIV in late 17th century Versailles.
In a small factory in Hong Kong's rural outskirts, she is one of the last people preparing the sauce to the ancient formula. When she dies, she says, perhaps it will die with her. She is unwilling to see it simply commercialized without respect.
http://www.taipeitimes.com/News/feat/archi...5/25/2003156937
