THE IMPORTANCE OF VEGETABLES IN CHINESE CUISINE

Vegetables are integral to Chinese cuisine, so much so that the colloquial term for cooking in Chinese is to ‘Zhu Cai’ - literally meaning to cook vegetables. Linked to balancing a meal, medicinal purposes, textural pleasure and good health. The embracing of vibrant and local vegetables have been a hallmark of inventive and creative Chinese cooks the world over.

I remember when we first arrived in Australia and my mother would simply stir-fry zucchini and squash with ginger she bought at the supermarket until she could figure out where the local Chinese grocer was, to later replace them with more familiar greens like bok choi and gailan.

As we evolve our cooking style, we work closely with local growers and farmers to continue this pillar of our cuisine, locally, passionately and carefully grown vegetables, on all of our menus, it’s our constant homage to the traditions of the past and our ethos moving into the future.