Taro 芋頭  A root vegetable with dark brown skin often cooked with duck or fatty pork.  It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted.  In its raw state it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it.

taro

Thickening 勾芡  Corn flour blended in with an equal quantity of water is often used to thicken sauces or glaze dishes.

Thousand-year Egg 皮蛋  Also known as preseved egg, this is a Chinese delicacy used in many traditional dishes. Fresh duck, chicken or quail eggs become Century Eggs after weeks, sometimes months of preservation in a mixture of clay, ash, lime, salt and rice.

thousandduckeggs

Tofu = Bean Curd 豆腐  Tofu is high in protein, low in fat, and very versatile.  You can eat it raw or cooked, but it is bland by itself and tastes best if allowed to absorb other flavors.  There are several varieties of raw tofu, each with a different moisture content.   Silken and soft tofu are relatively moist, and best suited for making shakes, dips, and dressings.  Regular tofu has some of the moisture drained away, and it's best for scrambling or using like cheese in casseroles.  Firm, extra-firm, and pressed tofus are even drier, so they absorb other flavours better and hold their shape in stir-fries and on the grill.  Tofu is also available smoked, pickled, flavoured, baked, and deep-fat fried.

tofufirm     chinesesofttofu     extrafirmtofu   silkentofu nigaritofu   aburage

    firm tofu             soft tofu         extra firm tofu       silken tofu       pressed tofu        deep-fried tofu


Tong Ho = chop suey greens =garland chrysanthemum = shungiku 茼蒿  This Asian pot herb is used to flavour salads, soups, sukiyaki and other dishes.  The leaves are usually blanched briefly to soften them and deepen their colour, but young leaves can be served raw.  Add them to cooked dishes at the last minute, as they become bitter if overcooked.

tongho

Tripe 肚

tripe

Twice Cooking 回鍋  A two-step process involving two different cooking techniques, such as simmering and stir-frying.  It is used to change the texture of a food, to infuse it with flavour, and to render foods into a more manageable state.