With its emphasis on freshness, natural flavours and low-fat cooking methods, Chinese food is very healthy and appetizing. Another advantage to Chinese meals is that they can be prepared in advance to be cooked later in only a few minutes. This cookbook has examples of dishes from the four main Chinese culinary regions: fish recipes from Eastern China; delicacies from Canton in the South; spicy and piquant dishes from Szechuan in Western China; and classic dishes from Beijing in the North. Each recipe is photographed and clearly explained.