The two ingredients, as given in the recipes, are mixed together in solution. Then this is spread over the meat or rubbed into it. When the meat cooks, the cornstarch solution forms a tight outer coating which prevents the juice from escaping. Vegetables Slivers and slices are the same as for meat. While spices and flavorings are indispensable in the Chinese kitchen, they play a supporting role, for they should enrich the flavor of the food itself rather then overpower it.
Tradition holds that spices stimulate the appetite and aid digestion.
Here is a description of the most important seasonings. A dark-brown liquid made from fermented soya beans and flour. Also known as huang chiang , for which Bovril may be substituted. A clear yellow wine for which sherry is an acceptable substitute. If unavailable, substitute black pepper.