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Chinese FoodPeople who like Chinese food and are competent cooks often hesitate to take on the preparation of a Chinese meal, because they have an almost superstitious fear that it must take `weeks to prepare'. Chinese CuisineThere are, of course, in Chinese (as in French) cuisine special gala dishes which require several days' preparation, but the normal, everyday Chinese cooking is a very far cry indeed from the complicated ordeal which people erroneously believe it to be. True, the cutting and the other preliminary preparations take some time, but the actual cooking of most of the dishes is literally a matter of a few minutes. Chinese DishesChinese food must be served immediately it is turned out of the frying pan. The order of serving at a formal function is first cold dishes, then fried dishes, followed by braised and stewed dishes with rice. In a Chinese home, however, five or six dishes (often comprising rice or noodles, a meat dish, a fish dish, a soup and a vegetable dish) would be served all at once. Chinese CookIn England it is usually left to the eater to season his food. The Chinese, like the French, consider this an essential part of the cook's job and seasoning and condiments are used to develop the inherent flavor of the ingredients, to produce the important chemical reaction between the food and the seasoning under the influence of heat. Chinese DessertsAnd finally, no desserts or sweets are normally served at ordinary home or restaurant meals, which is probably the reason why the Chinese usually look twenty years younger than their age, keep their teeth and the women preserve their `line' long past middle age. New Recipes
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