As one of the eight major cuisines in China, boiled juice pays great attention to the cooking skills of Cantonese cuisine, especially to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine through techniques. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine.

There are not many well-known brands of boiled juice on the market. The mature and professional brand is Zhen Xuan brand, and Zhen Xuan Food is a brand-new compound condiment enterprise. We have produced a series of new compound seasoning, such as Zhen Xuan Fish Juice, Zhen Xuan Sweet and Sour Juice, Zhen Xuan Boiled Juice and Zhen Xuan Braised Juice.

Features: Brewed with superior soybeans, with rich flavor and fresh and sweet taste. When cooking, the original flavor of the ingredients is stimulated, the original rich nutrition of the ingredients is retained, and the natural umami flavor is formed, so that the original flavor of the ingredients can be fully displayed. Simple and convenient to use, it can easily bring out delicious seasonal vegetables, and can also be used to steam seasonal vegetables, with a taste comparable to that produced by restaurants.

The origin of boiling juice

The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, if you think that cooking means fishing it out with boiling water, it is wrong. Just a misunderstanding of the text. ?

"As one of the eight major cuisines in China, Cantonese cuisine is very particular about its cooking techniques. Most fresh ingredients require fresh, cool, tender, smooth and excellent cooking, and they are only cooked at the table. The best balance between umami nutrition and safety is achieved. The cooked food highlights the freshness of Cantonese food rather than the lightness. If you are a foodie and use the word' light' to describe the characteristics of Cantonese cuisine, it will not meet the standard. "