Stir-fried squid flowers with peppers from The Food Of China cookbook by Deh-Ta Hsiung and Nina Simonds. Photo: Murdoch Books Stir-fried squid flowers with peppers from The Food Of China cookbook by Deh-Ta Hsiung and Nina Simonds. Photo: Murdoch Books
Stir-fried squid flowers with peppers from The Food Of China cookbook by Deh-Ta Hsiung and Nina Simonds. Photo: Murdoch Books
Food and Drinks
Post Magazine /  Food & Drink

The Food of China cookbook finds threads common to all regional cuisines

  • Authors Deh-Ta Hsiung and Nina Simonds acknowledge national taste for balance of flavours, variety of cooking styles

Topic |   Food and Drinks
Susan Jung
Susan Jung

Updated: 4:44am, 1 Jan, 2020

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Stir-fried squid flowers with peppers from The Food Of China cookbook by Deh-Ta Hsiung and Nina Simonds. Photo: Murdoch Books Stir-fried squid flowers with peppers from The Food Of China cookbook by Deh-Ta Hsiung and Nina Simonds. Photo: Murdoch Books
Stir-fried squid flowers with peppers from The Food Of China cookbook by Deh-Ta Hsiung and Nina Simonds. Photo: Murdoch Books
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