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How to Use Chopsticks |
| Chopsticks for eating Chinese food are usually made from wood, bamboo, animal bones or other materials. |
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Quick boiling (chao) |
| Put main ingredients into the pot and heat the water to boiling point (in order to remove fishy or other undesirable smells). |
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Crisp frying with syrup (ba si) |
| Crisp frying with syrup (ba si) Put small-size ingredients that have already been deep-fried into sugar syrup heated in the wok. When diners pick up the materials, long sugar threads are created. |
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Pork in Chinese cooking |
| Pork is the favorite meat and some of the most sought after Chinese dishes in the Western world are made of pork. |
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How to Cook Perfect Rice |
| Perfectly cooked rice is tasty, light, and fluffy. The grains are distinct and tender but not mushy. |
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Steaming |
| Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating as very little or no oil is used. |
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Deep Fry |
| Some of the most inviting Chinese foods like dim sum are deep-fried. Deep-frying is used to produce crisp-textured food. There are several types of deep frying. |
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Stir Fry |
| Stir-frying is the most characteristic method of cooking in Chinese. It is a common feature throughout the various regional cooking styles of China. |
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Clear-simmering & Red-cooking,Stewing |
| Clear-simmering differs from red-cooking in several ways. It is clear because no soy sauce is used. Secondly, it is less dry and the slow cooking yields clear soup to serve as drink at the table. |
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The Methods of Chinese Cooking |
| The art of Chinese cooking is not, contrary to popular belief, complicated and difficult. Most Chinese dishes do not require a complex processing and equipment in the kitchen as does one of China's most famous dishes, |
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