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"I was a student in Beijing during World War II," says chef Cecilia Chiang. "To flee occupied China, I walked with my sister to Chongqing; it took close to six months. Crossing different provinces, I found out the foods are quite different. In the north, for instance, people eat a lot of sorghum, millet and wheat instead of rice. In Shanghai homes, this stir-fried cabbage-and-pork recipe is typical."