Where fish make the dish
By Li Jing | China Daily | Updated: 2011-03-23 07:41
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From left: Steamed lamb with Japanese mushrooms; Poached spring bamboo with Chinese liquor. Photos Provided to China Daily |
Abundant seafood and mentions in the classic novel A Dream of the Red Mansions largely characterize the cuisine of the Yangtze River's southern reaches, Li Jing discovers.
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