While Chinese cuisine is universally popular, it has the undeserved reputation of being
intimidating. Tose 'mystifying sauces' are easily available in stores. As for methods and
utensils, this book will de-mystify them. The Ying Yang philosophy that permeates Chinese
life is evident in it's cuisine, giving a balance of opposite elements dark and light,
soft and crunchy, sweet and sour. The result should be a feeling of wellbeing after a meal.
No two Chinese chefs ever cook the same dish the same way, each creates his own flavours.
Whether attempting an imperial Peking Duck or humble peasant stew, approach it with a sense
of adventure and boldness. It's a matter of trial, and a few errors, before you know the
perfect harmony between ginger and seasme oil, plum sauce and vinegar, Soy sauce and garlic,
noodles and beansprouts and the endless permutations therein. A Chinese meal for four consists
of two or three dishes served with rice. All dishes will serve two or more if the meal includes
other dishes, unless otherwise indicated. A meal for four can easily be stretched by serving
more rice.

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