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China
2,000 years of cooking


With a population of 1.2 billion, there are many mouths to feed in China. The region's vast history and geography can be felt throughout the many facets of Chinese cuisine. The peppers, garlic, ginger and onions now considered classic components of Chinese cooking were originally delivered to the region by Buddhist missionaries two thousand years ago.

Traditionally, Chinese culinary characteristics are divided by region. The northern portion of China has a distinct Mongolian influence, characterized by the nomadic simplicity of the fire pot. Since rice is not grown in the north, there is more emphasis on noodles, soybeans and breads. To the south, Cantonese cooking evolved in a rich agricultural region; and local cuisine highlights fresh fruit and seafood. Spicy foods prevail in the western mountain regions of Szechuan and Hunan.

China
My Mom: The Chinese Cook
Chinese recipes:
Almond Cookies
Barbecued Spare Ribs
Cashew Shrimp
Chicken Stock
Chicken with Pine Nuts
Chili Oil
Chinese Cabbage with Dried Shrimp
Cucumber Salad
Egg Drop Soup
Egg Rolls with Pork
Fish with Black Bean Sauce
Fried Rice
Golden Meat-Filled Coins
Hot and Sour Soup
Minced Poultry With Walnuts In Lettuce Cups
Miniature Spring Rolls
Pork Filling for Steamed Buns
Roast Pork
Royal Lion's Head
Seafood In An Orange Basket
Steamed Bread Dough
Steamed Fish With Sizzling Lemon Grass Oil
Steamed Rice
Stir Fried Bean Sprouts
Stir Fried Snow Peas
Tangerine Peel Beef
Tomato Beef
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