Introduction by Ken Hom

Contrary to popular depictions, many Chinese rely heavily on grains like wheat, instead of rice, because in the drier, colder northern areas of the country rice cannot be cultivated. Wheat and rice, and the flours they produce, have given rise to a wide variety of noodles and, in turn, this allows for endless combinations of flavours and textures to be brought together to create a fabulous array of appetising dishes. Many of the recipes chosen here are quick and easy, perfect for today’s fast pace of life, and most have tips to ensure success in the kitchen. Some of the recipes come from countries other than China, and you will also find ‘fusion’ dishes blending the best of the flavours from east and west.