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Two elderly Chinese women, both skilled cooks, chat passionately about excellent 中餐 (Chinese cooking | zhōngcān).
One says, “The key to great 炒菜 (stir-fry | chǎocài) is 火候 (heat control | huǒhòu)”.
The other nods and adds, “Absolutely, and using 新鲜 (fresh | xīnxiān) 食材 (ingredients | shícái) makes all the difference.”
Both agree that the essence of Chinese cooking lies in the harmony of 味道 (flavors | wèidào) - the balance of 酸 (sour | suān), 甜 (sweet | tián), 苦 (bitter | kǔ), and 辣 (spicy | là).
“Remember,” one woman says with a smile, “good food also requires 心意 (heart and soul | xīnyì).” Their shared love of cooking shines through their conversation.
