The Food of China cookbook finds threads common to all regional cuisines

The authors of The Food of China (2001) acknowledge the common threads that are essential to traditional Chinese cuisine, even though they may take different forms in the various regions of the country.Beijing-born, Oxford-educated Deh-Ta Hsiung has written numerous cookbooks, focusing primarily on Chinese cuisine. American food writer Nina Simonds lived in Taiwan in the 1970s, where she learned how to cook Chinese cuisine.In the introduction to The Food of China, they write, “Chinese meals…