Meats and vegetables are used in endless variety of ways in Chinese
cuisine to create fabulous dishes in perfect balance. In the south, the
Cantonese uses abundant of natural ingredients, steamed or stir-fried over
high heat and flavored with just a little soy sauce, ginger or spring
onion. Peking features the wonderful hotpots, dumplings and the famous
Peking duck. Szechwan food is flavored with vibrant chilies and spices,
while in Shanghai, ingredients are braised slowly to create a rich meat
and fish dishes.