WHAT YOU NEED TO KNOW ABOUT COOKING CHINESE FOOD, THE CHINESE WAY

THERE IS VERY LITTLE MEASURING. NO, TEASPOON, TABLESPOON, ETC. RATIOS, BUT NO EXACT MEASUREMENTS.

HOW MUCH SALT? TASTE IT - SALTY ENOUGH? SALT OR SOY SAUCE? UP TO YOU.

THERE ARE FEW RECIPES. THERE ARE SIMILAR DISHES, WITH SIMILAR COMPONENTS.

MOST CHINESE COOKS RELY ON 3 THINGS:

(YOU KNOW, WASHING, CUTTING, THE LIKE)

(OR SEVERAL, IF YOU PREFER, AND HAVE THE SPACE)

(I LIKE SESAME OIL, BUT ANY COOKING OIL WORKS)

(UNLESS YOU'RE A VEGETARIAN, OR THE DISH IS)

(YOU COULD NOT, BUT MOST CHINESE DISHES HAVE BOTH)

(START WITH SALT, MAYBE SOY SAUCE, SPICES IF YOU'D LIKE)

(DON'T FORGET THE RICE)