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What we call “Chinese food” actually describes specialties culled from many regional cuisines. For spicy hot, there’s Sichuan. Subtle sauces characterize Cantonese cooking. Elsewhere, sweet and sour sauces excel. And along the coast, soups and seafood are sublime. Although regional diversity reigns, three ingredients are fundamental to all: ginger, soy sauce and green onions. Chinese cuisine is defined by carefully balanced flavors and time-tested techniques that call for maximal preparation before minimal cooking. Throughout China, ingredients are prepared thoroughly, so food can be eaten with chopsticks and spoons. No fork or knife required.

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Featured Cook

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China
About me:
I'm just beginning to become interested in baking this year.

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Photo by Fyrlys


Cooking Level: Intermediate
Living In: Kunming, Yunnan Province, China
Photo by kimberly


Cooking Level: Expert
Home Town: Macon, Georgia, USA
Living In: Nanjing, Jiangsu Province, China
Photo by JoannasMultiverse


Home Town: Guangzhou, Guangdong Province, China
Living In: South Pasadena, California, USA

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Newest Reviews

Rolled Buttercream Fondant

Reviewed on Apr. 4, 2014 by Fyrlys   view full review
This is REALLY easy to make, and it's fairly easy to work with. I couldn't get it to roll out...

Aunt Kate's Strawberry Cake

Reviewed on Apr. 4, 2014 by Fyrlys   view full review
I didn't add anything to the recipe, because all the complaints were that it was too dense and...

Quick and Easy Pizza Crust

Reviewed on Mar. 10, 2014 by monilou   view full review
Simple and effective! Thanks

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