In ancient China, kitchens were equipped with various cooking techniques, including a primitive form of sous-vide cooking. They used a method called 'jao,' which involved sealing food in a clay pot with water or broth and then slow-cooking it over a low fire. This technique allowed the flavors to infuse into the food, resulting in tender and succulent dishes. The ancient Chinese also valued the balance of flavors and textures, incorporating a wide range of ingredients such as soy sauce, ginger, and garlic to create delicious and harmonious meals.
