— Robert Kerr

I would, um, you know, jump into a, a favorite cookbook or website, uh, based upon, you know, your, your, your skill level around, um, you know, the, the, the Chinese, or more broadly, the Asian ingredients and, uh, cooking techniques and just practice with things. Um, you know, there's a whole category of tofu, uh, preparations. And I mean, a a whole category, you know, that, um, will get you across many countries in Asia and, you know, um, just covering the different pre preserved types of tofu, not to mention the, the more common fresh variations of tofu. And, um, you know, some are, uh, apply dry heat, some use moist heat, and, um, you know, you might even get into, you know, making some of your own, um, components, you know, like tofu that will go into some of the Asian, uh, cookery that you enjoy at home. So, you know, that's, uh, that would be my approach. Okay. Um, uh, in terms of Chinese cooking itself, I mean, there's what, something like 40 or more cooking methods in Chinese cooking, uh, alone. So you can sort of, you know, investigate these different styles of cooking, um, and, uh, have some fun with it for probably the rest of your life, really. Uh, but do, do poke around and push the edges right of your comfort zone and, uh, just investigate those things that appeal to you.