STUDY BUDDY ANSWERS: Chinese diners’ taste for spice blurring regional cuisines [May 27, 2020]

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1. Charles Cheung

2.(i) Shanghainese

(ii) Cantonese

3.(i) ingredients

(ii) enhancing

(iii) fuel

(iv) hue

4. being allowed to create new dishes/experiment with ingredients/present new dishes (any 1)

5.(i) F

(ii) NG

(iii) T

(iv) F

6. B

7. they already know what they want

8. marrying

9.(i) C

(ii) S

(iii) S

(iv) S

(v) C

10. C

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