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INTRODUCTION TO CHINESE COOKING Cooking in China is a highly-developed art done with the utmost skill. Chinese cooks know that cooking foods quickly in small amounts of liquid is both nutritious and tasty. Foods are all cut into bite- sized pieces for rapid cooking. This is the reason you won't find a knife at a Chinese dining table! In the District of Canton, the ancient epicurean capital of China, the unique method of 'chow' or stir-frying vegetables, meats, poultry and sea foods was devised...Vis mer