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Eastern Asia

In China, the word for rice is the same as the word for food, telling of the grain’s significance in the country’s culture. Rice is revered throughout East Asia, and is an indispensable component of most meals throughout the region. Since rice is difficult to cultivate in the harsh climates of North China and Mongolia, local diets instead rely on hearty, fatty foods like mutton and lamb, and a variety of rich dairy products. China’s culinary influence can be felt throughout East Asia. Now essential to Japanese cuisine, tea, noodles, and soy actually originated in China. Another example of China’s reach is found in Macao, a former Portuguese province with a large Chinese population. Today, Macanese cuisine is a unique fusion of those two country’s distinctive cooking styles. And, throughout Hong Kong, the Cantonese small bites called dim sum are one of the area's most famous treats. An abundance of seafood is also characteristic of East Asian cuisines, especially in the island nations of Taiwan and Japan, which have limited natural agricultural resources.
 

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Home Town: Sanbon, Kyonggi-Do, South Korea
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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.

Magic Cookie Bars II

Reviewed on May 11, 2008 by Taka
i like the taste but the base crumbled apart when i cut the cookie sheet into pieces. how did others managed not to make the base fragmented?
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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.

Simple Feta Cheese Salad

Reviewed on May 10, 2008 by VIta
Very simple to make but it is definitely missing something. I soaked the chopped onions in water (changed it 3 times) before draining and adding it to the mixture so that it's not stingy. I guess one hour would have sufficed but I started cooking early and ended up soaking it in water for 3 hours. I added 2 tablespoons of red wine vinegar, some salt and an extra tablespoon of olive oil. It tasted better to my liking but I think you need to make adjustments to your own tastes. I served it on a cute plate on top of a whole red lettuce leaf.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.

Black Bean and Salsa Soup

Reviewed on May 9, 2008 by VIta
I made the dish exactly as stated. It was good but not excellent. To me, it tasted like I was eating chip dip but with a little more extra flavor and thinned out. I might leave out the water and eat it with dip next time I want to eat black beans.
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