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Stir-frying: Popular in China, Taiwan, and other regions, preserving the freshness of ingredients.
Stir-frying: Popular in China, Taiwan, and other regions, preserving the freshness of ingredients.
Steaming: Used in Chinese dim sum, Japanese chawanmushi, and Mongolian buuz.
Steaming: Used in Chinese dim sum, Japanese chawanmushi, and Mongolian buuz.
Fermentation: Essential in Korean and Mongolian cuisine, with kimchi and airag as key examples.
Fermentation: Essential in Korean and Mongolian cuisine, with kimchi and airag as key examples.
Grilling: Prominent in Japan, Korea, and Mongolia, with dishes like yakitori and khorkhog.
Grilling: Prominent in Japan, Korea, and Mongolia, with dishes like yakitori and khorkhog.
Knife Skills: Highly regarded in Japanese cuisine, especially in sushi preparation, and also important in Taiwan for dishes like beef noodle soup.
Knife Skills: Highly regarded in Japanese cuisine, especially in sushi preparation, and also important in Taiwan for dishes like beef noodle soup.
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