The history of Chinese food, Cantonese cuisine, Genghis Cohen
Good Food
Soybeans, Knife Work, and Ordering in a Chinese Restaurant
This chapter explores the central importance of soybeans in Chinese cuisine, the role of knife work in preparation, and tips for ordering in a Chinese restaurant. It also introduces a car donation program and features a conversation with Kevin and Jeffrey Pang, hosts of a cooking show and authors of A Very Chinese Cookbook.
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