Here's how to wok it out

There is more to Chinese cuisine than is commonly known. Now, with a 10-week-long food festival, Four Seasons, Rydges Plaza Dubai, is offering several regional dishes which have yet to make a debut here. Wu Jie, executive chef at the outlet, demonstrates easy-to-prepare dishes from Canton and Beijing


Perhaps it's the interplay betwen yin and yang or maybe it's the harmonious blend of fan and ts'ai. Whatever it is, Chinese food transcends our expectations of an enjoyable meal... it is always a treat. Well, if the underlying principles which govern the cooking process do more for the body and mind, it is a welcome bonus.

But, it seems, all this while, we've been dipping just a little bit into the vast repository that constitutes Chinese cuisine. There is more to it than Hot and Sour Soup, Chicken Manchurian, Chow Mein, Fried Rice and other dishes we've been happily tucking into, says Prashanth M. Pillai, restaurant manager, Four Seasons, the Chinese restaurant at Rydges Plaza Dubai.