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The key to Chinese cooking ‘lies in understanding the basic techniques’, writes Irene Kuo

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Chinese cuisine is famous for using every part of an animal and for turning humble ingredients – including some considered inedible by other cultures – into something luxurious. Dishes containing white truffles, saffron and beluga caviar are expensive because the supplies are limited or difficult to harvest, but it is less obvious why swiftlet spit (bird’s nests), dried scallops and dried abalone are so expensive (hint: it is for similar reasons).In Chinese cuisine, a dish containing less…

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