Food: From Peking To Canton

What's really cooking in China

As more Americans discover the exotic delights of the People's Republic of China and as business contacts between China and the U.S. multiply, there is growing curiosity about the state of Chinese cuisine and the quality of restaurants -- what will be offered and how it will taste. To find out, TIME Food Critic Mimi Sheraton spent three weeks tasting a variety of foods in eight cities: Shanghai, Suzhou, Hangzhou, Nanjing, Peking, Xi'an, Chengdu and Canton. Her report:

Chi guo le mei you? That is Chinese for "Have you eaten yet?" and it is a standard greeting in a country where...

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