FOR IMMEDIATE RELEASE

(Newswire.net- January 23, 2013)  Wesley Chapel, FL. - Chinese food comes in all shapes and sizes, however the one traditional trait of Chinese cooking is the relative small sizes of food that is cut, chopped, and diced featuring bite sized morsels of food obviating the need for knives.  Dumplings are ubiquitous on the Chinese table as are dishes that can be held between a chopstick and a spoon. 

A piece of the heart is apropos as a it describes the energy and attention that is put into making the dumplings and little combinations that are easy to eat and blend so delicately with the sauces and spices that serve as condiments with each dim sum type. Other than just traditional Dim Sum is the larger portion fare that depicts noodles and meat and vegetables that are cut and sliced into fine slivers or palatable pieces that cook and taste better as a result of this work. 

Size does matter in Chinese kitchens especially when it comes to the knife and the size of the herb, vegetable, or meat that is being cut.  Julienne strips are a long, thin cutting that exposes surface areas around the object to enhance its flavor and allows a conducive mixture with any sauce or flavor that it is paired.   It also enables the texture of the object to not overtake other things that are joining it on your plate and ultimately into your mouth.