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Summary of the Book
This book was first published in 1983, when Chinese food was not much in vogue in India.
With growing inclination for Chinese cuisine, this book proved to be a trend setter as is evident from its 11 editions.
Guidance for preparing variety of Chinese Soups, Egg dishes, Chinese Non-vegetarian dishes using Mutton, Kheema, Fish, Prawns, Noodles of different kinds, Chinese Buffs and Sweets, Ginger Salads etc.
दिवाळी अंक २०२०
