Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods?

Weaving their way through key dried items such as abalone, bird’s nest and even controversial ingredients such as shark’s fin, Andrew and Mukta discuss why Chinese chefs have chosen certain seafood, livestock and plant matter for drying and rehydrating, and what flavours, textures and cultural value this adds to dishes.

And how are these foods dried? What marinades and stocks are used to soak the foods before drying? How many times ingredients are dehydrated and rehydrated in these same or different stocks and sauces? And how should we rehydrate foods before finally cooking these in a dish?

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Intro and outro music: 遊子 [wanderer] by mafmadmaf.com

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