Ma Hua, who was born into a culinary family in northwest China's Gansu Province, founded Western Mahua Group, in Beijing, in 1988. Food can be "a cultural envoy, which breaks the barrier of different languages to promote efficient sharing and communications among civilizations," Ma says. Ma, also President of China Cuisine Association's Committee on Ethnic Catering and Tourism, hopes she can help Chinese cuisine go global. She has been happy to see an increasing number of Chinese women chefs earning solid reputations through their exquisite and innovative culinary skills. They have integrated women's sensitivity, patience and their understanding of life and art into the creation of various dishes. (Photos from China Cuisine Association, Source: Women of China) @中国烹饪协会