In his culinary tour of China, bestselling author Ross Dobson guides you through the Chinese provinces where ginger, garlic and spring onions are seen as the celestial trinity of seasonings to regions which are characterised by meat flavoured with the rich spices commonly associated with India and the Middle East. While every Chinese region has its own distinctive combination of flavours, the common thread of just one or two ingredients weaves these delicious and simple recipes into a beautiful culinary tale. Full of expert guidance on finding and selecting the key ingredients to stock your pantry, suggestions on how to put together a truly fabulous Chinese feast along with techniques such as blanching greens and making dumplings, recreating your favourite Chinese dishes has never been easier. Recipes vary from mouth-watering starters like Siu mai (pork & prawn dumplings), prawn toast and bean curd spring rolls; delicious main dishes such as Peking roast duck, steamed aubergine with