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Molecular Cuisine
Chefs show off "molecular cuisine" at the Qianmen branch of Quanjude in Beijing on January 6. The century-old Quanjude, famous for its Beijing roast duck, added two molecular dishes (beef short ribs and creamy duck breast with black pepper) for its Lunar New Year's Eve dinner menu. Molecular cuisine is prepared by chefs with a knowledge of the physical and chemical changes that occur during the cooking process. This allows for the creation of more nutritious dishes (XINHUA)


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