Chinese Always Eat Long
Grain Rice: True or False?
There are food writers that would have you
believe that long grain rice is absolutely required for the genuine
Chinese dining experience. Not so. In China both long and short
grain are eaten. China's ricelands are divided between long grain
or indica, with 70 percent of the total acreage, and short grain
or japonica, with 30 percent. Indica tends to be grown in the south,
while japonica is better suited to the more temperate climate of
central China. Increasingly though a high-yield indica/japonica hybrid is widely grown. In Taiwan, a hybrid, developed during Japanese
rule in the first half of the Twentieth Century, has long been
Most Chinese restaurants in other countries are
Cantonese, so it is only natural that they would serve the long
grain of their homeland, and it is to be expected that many people
might assume this is the norm in China.
People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making … more