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Chinese cooking places as much emphasis on texture as on taste with jelly-like wood ear mushrooms, crunchy pickled greens and gelatinous, starch-thickened sauces adding interest to each mouthful. Flavours differ from region to region in this vast country, but there’s a strong tradition of resourcefulness – traditional meat dishes include feet and tongue as well as the conventional western cuts, and artisanal techniques like fermenting, drying and pickling are commonly used to preserve food. Read an introduction to Chinese cookery and be inspired by authentic Chinese recipes in the Bureau of Taste

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