Noodles and rice

Noodles and rice

By
Antony Suvalko, Leanne Kitchen
Contains
27 recipes
Published by
Hardie Grant Books
ISBN
9781742705309
Photographer
Leanne Kitchen

The mighty Yangtze River, which roughly bisects China in half, delineates the country into two distinct culinary regions. These are the wheat-eating north (home to noodles that are legendarily diverse in shape, raw materials and methods of construction) and the south, where rice (glutinous and non, steamed and fried, as rice flour and grain) is king.

Featured Recipes in this Chapter

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