I have the condiments, and the basic kitchen equipment. However, as has been pointed out to me on this very site, China is an entire continent. Here is a useful map to show how big and complicated it is.
I have two questions to start:
What are the best beef cuts for home wok cooking? I want to make tomato beef, but all the recipes I see call for hangar steak, which seems it would be too chewy.
Which region of China is considered to have the best chefs and most refined food?