Instructions: Americans are most familiar with the southeastern, or Cantonese, style of cooking, because it is from Canton that the first Chinese were able to emigrate in large numbers. Stir-fried dishes, in which individual ingredients retain their flavors and colors even as they blend to create a whole dish; light marinades of soy sauce, ginger, and wine; the use of chicken stock; and the liberal use of fresh produce, fish, and seafood are all characteristic of Cantonese cuisine.

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