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

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.

Food and Drinks