Secrets of Chinese Cooking
In the matter of food, as in all else that has grace, the Chinese have long been past-masters.
They put into the cooking of it all the loving care for detail, the daintiness, the spice and the wit that characterise their art and their understanding of the business of life, which is one of the chiefest of their charms.
In China every province boasts its own fashion of preparing food and claims that it is the best. When you eat Chinese you tend to admit the claim without doubt.
But a practised palate will tell in a twinkling whether the juiciness of a duck or the crispness of the crackling of a suckling pig is due to the craft of Cantonese, Pekinese, Szechuanese, or what you will.
For myself, I cannot pretend to so much "expertise". Nor does this site set out to guide you to it or to cover the vast field of Chinese cooking.
It offers straightforward recipes of every day, but none the less delicious, food which is within the reach of everyone, which calls for no expense and which will quench the passions of the greedy and enchant the finer feelings of the gourmet alike.
From: Secrets of Chinese Cooking With Selected Recipes
by Dolly Chow (Mrs. C. T. Wang)
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