Wow really? But what do you cook without any spice???
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Chinese cooking, is mainly stir fry, so we let the flavours from the ingredients, and do its job. We use sauces like soy sauce, sesame oil, oyster sauce to enhance flavour.
Are ginger, spring onions, garlic considered spices? We use a lot of that, fresh.
Oh yes, I mean I hardly live without a massive knob of ginger man!!! And sesame oil is sooooooo good especially with cabbage. I prefer tamari to soy though.