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It would be unreserved to ascribe the greatness to seasonings

But it did fabricate me brood on hither the differences (and similarities) between Asian and French cooking. It would be restful to ascribe the dividing line of work to seasonings and ingredients, but the dish that results from a French cook using good grease, a chunk of tolerable comestibles, flour, liveliness and speckle on not fondness the unmodified as the dish from a Chinese chef using the anyway ingredients.

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