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Land of fish and rice
Fuchsia Dunlop · 2016 · 392 pages
Chinese CookingCooking, chineseCOOKING / Regional & Ethnic / AsianCOOKING / Regional & Ethnic / Chinese
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About this book
An exploration of techniques and ingredients key to the Jiangnan kitchen collects recipes for dishes that celebrate the culinary delights of the Yangtze region, featuring such dishes as clear-steamed sea bass, fresh soybeans with pickled greens, and dingpo pork.
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