Cooking with Lard

Lard has been the best home made fat made by Foochow families for hundreds of years.

The use of lard became unfashionable in the 1970's when many people started to claim that it was unhealthy and other vegetable oils should be used instead. However some diehards continue to use lard especially in the cooking of green vegetables. Sweet potato leaves and kang kong become sweeter and tastier, and remain green when cooked with lard.

Many soups become tastier when just a small teaspoon of lard is added to the soup.

The Foochow's favourite noodles, kangmuan mien, tastes good only if lard is used to make the sauce which goes with the noodles.

In the western world, many chefs also claim that lard is the best fat for the making of good pastries.

Interestingly many cooks find that frying chicken with lard also makes it tastier and crispier.