Cuisines of China

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Cuisines of China

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Cuisines of China ABSTRACT: Chinese cuisines were developed partly as ways of maximizing security in a world of scarcity and frequent famine, but also responded to the desires of the well-to-do to show off wealth and sophistication. Grain staples are basic, but the distinctive elements are flavorings, including soy sauces, Chinese ?wine,? ginger, onion relatives, and peppers. Regional variation is enormous, with four to five major culinary areas and many minority cuisines.

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Cuisines (P?ng r?n ??) ABSTRACT: Chinese cuisines were developed partly as ways of maximizing security in a world of scarcity and frequent famine, but also responded to the desires of the well-to-do to show off wealth and sophistication. Grain staples are basic, but the distinctive elements are flavorings, including soy sauces, Chinese ?wine,? ginger, onion relatives, and peppers. Regional variation is enormous, with four to five major culinary areas and many minority cuisines.

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