Page "Double steaming" Paragraph 4

Cantonese cuisine is famous for its slow cooked soup.

One famous dish of this kind is called the Winter melon urn ( 冬瓜盅 ).

It is prepared by emptying the inside of a winter melon to make an urn.

The outside of the winter melon is often carved with artistic patterns.

The inside is then filled with soup ingredients such as Chinese cured ham, and several Chinese herbs.

The whole urn completed with its original melon lid is double steamed for at least four hours.

The flavour of the soup is soaked into the " flesh " of the melon.

The whole melon and its content is brought to the dinner table.

The soup is served by scooping out the liquid and the inside wall of the melon.

In this case, the edible melon takes the place of the double steaming jar.

This application is possible because winter melon has a waxy, and thus waterproof, rind.

Winter melon is believed to be nourishing and it is seldom cooked with ingredients that are believed to be too yin or too yang.