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|All Authors / Contributors:||
|Description:||224 pages : color illustrations ; 29 cm|
|Responsibility:||editor, Danny Chan.|
Offers Chinese recipes for soups, appetizers and dim sum, main courses, vegetarian dishes, side dishes and desserts. This book also features traditional Chinese classics, including Deep-fried Wontons, Steamed Pork Buns, Salt and Pepper Prawns, Lemon and Sesame chicken and Stir-fried Beef in Oyster Sauce.
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