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It is illustrated with 84 charts, finely executed in colour.The text states:Neitingis located at the end of the crevice between the second and third toes. It can be needled to a depth of 3fen(1fen[0.1cun/Chinese proportional inch] = c. 0.3 cm) and moxibusted with three moxa cones.
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
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This is a list of historical Chinese sources referring to Chinese cuisine.Not long after the expansion of the Chinese Empire during the Qin dynasty (221–207 BC) and Han dynasty (202 BC – 220 AD), Chinese writers noted the great differences in culinary practices among people from different parts of the realm.
Pei Mei's Chinese Cook Book (Chinese: 培梅食譜) is a cookbook series by Fu Pei-mei, written in both Chinese and English. [1] There were three volumes, the first published in 1969 and the last published in 1979. [2] The sales of the first volume reached 500,000. [3]
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Meng Po (Chinese: 孟婆; pinyin: Mèng Pó; Wade–Giles: Meng-p'o; lit. 'Old Lady Meng') is the goddess of oblivion in Chinese mythology, who serves Meng Po Soup on the Bridge of oblivion or Naihe Bridge (Chinese: 奈何桥; pinyin: Nàihé qiáo). This soup wipes the memory of the person so they can reincarnate into the next life without the ...