“People sometimes think that Chinese cuisine is the equivalent of French cuisine or something like that, but actually China is more a continent than a country. One of the main characteristics of Chinese food is that it is so varied and multi-faceted, which makes it an over-simplification to talk about Chinese cuisine.” —Fuchsia Dunlop, Sichuan-food expert and cookbook author, on the importance of regional distinctions in Chinese cooking. [Browser]
