For the gluten-free crowd in Vancouver, Change has arrived. The - TopicsExpress



          

For the gluten-free crowd in Vancouver, Change has arrived. The recently opened Change Dining and Bar, under the direction of award-winning Chef Jing Ze Hu, is offering gluten-free versions of East Asian delicacies. “Our menu is 70 per cent gluten free,” said Jing. The restaurant, which is located at the foot of Denman Street, giving diners spectacular views of the water and the North Shore Mountains, is already creating a buzz not only for its gluten-free choices but for Jing’s stunning originality. “I love to experiment,” said Jing as he presented his version of Peking duck, a dish prized for its thin, crisp skin. The crispy duck skin sits on delicate balls of sticky rice, which are wrapped around a sliver of cucumber and a dash of wasabi. It is served with a glass bowl filled with succulent slow roasted duck meat, carrots, green onions, pine nuts and a hint of gluten free soya sauce. You could call it crispy duck sushi with a warm duck salad. A specialist in Nanjing cuisine, Jing has been in the restaurant industry for 40 years. “I grew up eating whatever my parents farmed. We ate from the land. My parents made everything in the kitchen at home: sauces, vinegars, pickles. I always want to know where my food is coming from,” he said. Asked about his style of cooking, Jing said in rapid succession: “Traditional food, look, smell, taste, art, nutrition, health,” adding emphatically, “No flavour enhancers, no!” “The natural flavour of the food must support the dish. I make all the sauces myself to make sure there are no additives, fillers or preservatives. Cooking is a combination of art and science — a little bit of dreaming and a whole lot of creating. I love making dishes that have never been seen before,” he said. That mantra is reflected in his Squirrel Fish dish. The fish is carved in the shape of a squirrel, coated with cornstarch and deep fried to a crisp doneness. It is then placed on a bed of fresh vegetables and greens and drenched with the chef’s special sweet and sour sauce infused with orange peels. The presentation of this dish is surpassed only by its taste.
Posted on: Fri, 05 Dec 2014 23:23:17 +0000

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