The big hits in Chinese cooking include chilli and spice bean paste, made from fermented broad beans, soybeans, rice and spices, and eaten with rice or noodles for a quick meal. Also featured are silken tofu and Peking duck, from Beijing, roasted on hooks suspended above an open fire in a traditional hung oven.
Piri Piri mussels and clams broth
A piri piri spiced mussel and clam broth. Best served with crusty bread or classic frites.
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