Edit History

12 hours ago, Susanwusan said:

Hi, I made some pork meatballs in sauce with noodles and veg.  Someone commented that it wasn't very flavourful, admittedly I did underseason, but I think they were expecting a zap of taste of some sort.  Is all Chinese cooking strongly flavoured with something, or salty, or can it be more plain?

It would help if you said what the sauce was.

Chinese cooking is not all anything. Like most cuisines it has both strongly flavoured and mild dishes. Saltiness should be balanced. Over or under-seasoning would be equally bad.

3 hours ago, Susanwusan said:

Hi, I made some pork meatballs in sauce with noodles and veg.  Someone commented that it wasn't very flavourful, admittedly I did underseason, but I think they were expecting a zap of taste of some sort.  Is all Chinese cooking strongly flavoured with something, or salty, or can it be more plain?

It would help if you said what the sauce was.

All Chinese cooking is not anything. Like most cuisines it has both strongly flavoured and mild dishes. Saltiness should be balanced. Over or under-seasoning would be equally bad.

3 hours ago, Susanwusan said:

Hi, I made some pork meatballs in sauce with noodles and veg.  Someone commented that it wasn't very flavourful, admittedly I did underseason, but I think they were expecting a zap of taste of some sort.  Is all Chinese cooking strongly flavoured with something, or salty, or can it be more plain?

It would help if you said what the sauce was.

All Chinese cooking is not anything. Like most cuisines it has both strongly flavoured and mild dishes. Saltiness should be balanced. Over or under-seasoning would beequally bad.