We all know what ginger is.
In Cantonese cuisine, ginger is one of the most commonly used aromatics, even preferred to garlic. Their favorite aromatic combination is ginger with green onions–yeung chung. Hence Yeung Chung Lobster, Yeung Chung Prawns or Yeung Chung Beef, which means the lobster, prawns or beef is fried with green onions and ginger. Heard of Lobster with Ginger Scallions?
The smell of ginger and scallion being browned is the signature smell of most Cantonese homes just about dinner time.
In northern Chinese cooking, on the other hand, the smell of ginger and vinegar is the smell that gives the dish the description Yu Xiang, which in Mandarin connotes, the smell of a delicious dish coming but translated in English is “aroma like fish.” Funny. Even though there is no fish in Yu Xiang Eggplant, the smell of the ginger and the vinegar, evokes the thought of cooking steamed fish for dinner, which, of course, is delicious, to us. Even if it smells like fish.
In Cantonese cooking, we sometimes cut ginger in large, thick–about ¼ inch–slices, and throw into soups or braises. The large pieces give it enough fragrance and easily spotted to be fished out so it’s not eaten.
It’s also sliced julienned and in Singapore, we of course, tumbuk or pound it with other ingredients.
