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. . H ot & Sour Soup
Ingredientsl
4 c'z Pork Ioin 6 C. Soup Stock
l Bean curd (2 '' x 2 '') l T. Salt .
H C. Chicken blood (solidkfed) 2 T. Soyauce
ki C. Wood ear (shredded) 3 T. Cornslarch
l Bam boo shoot 1 r. Pepper
1 Fgg 2 r. Vinegar
ki r. Sesam e oil
Procedure:
l . Cook pork in 5C . water for 20 m inutes. cut into strings when cool.
2. Shred bean curd, chicken blood, black woodear, (soaked in water till soft) and bamboo
shoot into striugs 2' ' long. Beat the egg.
3 . Boil soup stock, add all ingredients except egg. Season with salt and soysauce. Bring to
a boil, thicken with cornstarch paste. Turn to low heat, pour egg in soup (stir the soup
while pouring egg).
4. Place pepper, sesam e oit and vinegar in a soup bowl. Serve. Pour the soup in bowl. Serve
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. . Squid P otage
Ingredients;
?h lb Squid 3 T. Cornstarch
r4 Ib. Fish meat (smashed) 1 T. Fried green onior (ihopped)
l Bam boo shoot PJ t. Pepper
3 Black m ushroom 1 F. Chinese parsley
l t. Sait 1 /. Garlic juice
I t. Sugar l /. Sesam e oil
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2 T. Soysauce
Procedure:
1 . Remove skin from squid cut into strings 1 !./2 '' long .M ix with smashed fish meat in a bowl.
2. Put squid mixture in boiling water piece by piece, cook over 1ow heat f or 3 minutes. A dd
bamboo shoot shredded, black m ashrooms shredded, salt, sugar, soysauce, thicken with
cornstarch paste.
3 . Place fried green onion (chopped), Chinese parsley, pepper, garlic juice, sesame oil, vinegar
in 9ou p bow l , t hen . Pour s oup i n bowl , m ix wtll , serve
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Stuffed m eat Balls Seup
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Stuffed M eat B alls Soup
lngredients:
94 Ib Ground pork 3 pcs. Dried bean curd sheet
J,i F. Soysauce 10 Deep fried glutinous Jb lzr.
l L W ine 12 #zm H am slices.
14 r. Stdt 6 C. Soup stock
1/8 t . Black pepper 1 3.4 /. Salt
Procedure:
l . A dd soysauce, wine, salt, black pepper and 2T. water to ground pork m ix well.
2. Arrange ham slice in center of a bowl.
3 . Cut each dricd bean curd shtet into 3 pieces. W rap 1 T . pork m ixture in one sheet, roll
to a cylinder.
4. Soak deep-fricd glutinous flour n l-l/i C. boiling water (add ki t baking soda) for 5 minutes.
Rinse, insert 1 T. pork m ixture in each glutinous flour.
5 . Arrange glutirous flour packages and bean curd rolls in bowl. Add in l/z C. soup stock
and tzi t. salt steam for 30 m inutes. Turn bowl up side down in a large soup bowl. Pour
in 5 C. boiling soup stock , serve. '
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Steam ed Buck Seup w ith Salted Cucum ber
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. . Steam ed D uck Soup w ith Salted C ucum ber
Ingredients:
)f D uck 6 C. Boiling water
3. G inzer slkes l C. Pickled cucum ber.
2 T. W ine l 14 C. Salt
Procedure:
l .Cut duck into pieces 1 '' x 2''
2 .Cook duck in boiling water for l.4 m inute, take out and rinse,
3 .Place duck in steam bowl. Add boiling water, ginger, wine, steam over high heat for 1 hour.
4 .A dd pickled cucum ber in duck soup , Steam for another 40 m inutes .Season with salt serve.
* Chicken can be cooked this way too ,
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. . M old San-sze Soup
lngredients:
6 oz. Chicken m eat 2 Green onions
4 oz. H am 3 slices Giner
2 E gg- (or shredded wtpw peas) 2 t. Salt
2 Bamboo shoots (or turnip) 6 C. Soup stock
1 Black dried m ushroom 1 Pi F, Chicken grease
Procedure;
1 . Boil the chicken jn 8 cups boiling water with green onion, and ginger about 20 m inutes .
Remove the chicken, let cool. Save the soup stock (about 6 cups) for later use.
2. Tear the cold chicken into shreds . Cut the ham into thin strips .
3 . Peel and boil whole bamboo shoots about 10 m inutes, cut into thin strips. Soak m ushroom
in warm water and rem ove the stem
4. Using a frying pan make two thin pancakes, with the beaten eggs. Cut intothin strips.
5 . In a m edium size bowl put the m ushroom upside dow n in the center. A rrange the shredd-
ed chicken, ham , egg attractively in the bottom of bowl . A dd bam boo strips in center
Sprinkle r4 t. salt and lzi C . soup stock . Steam for 20 m inutes.
6. Turn the steam ed dish into a large soup bowl. Bring the soup stock to a boil and season
to taste, (Add salt and chicken grease) .Pour it around the steamed bowl. Remove the
steam ed bowl and serve .
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Sliced Fish Soup H u-N an Style
Ingredients:
J lb . L ive fish (Carp) l T. Sesame seeds.
1 1. W ine 1 t. Vinegar
1c. Lettuce (shredded) 1/4 t. Black pepper
1 Fk- T'iao 7 (. Sesam e oiI
2 T. Green onion (chopped) 6 c. Soup stock
l T. Chinese parsley 1 !.4 t. Salt.
Procedure:
1 .Cut carp lengthwise to two half pieces. Rem ove bones and skin. Cut into 1 3..1 '' thick sec-
tions, then cut into very thin slices (along the grain) M arinate with wine.
2 ,Place lettuce strings in a large soup bowl . Put deep fried Yu-T'iao (cut into small pieces) .
Place fish sllces one by one over Yu-T'iao. splash Fried sesam e seeds green onion Chinese
parsley, vinegar, sesam e oil .
3 .Boil soup stock season with salt bring to a boil pour over fsh serve hot.
* This is a H u-N an style soup .
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M inced Chicken Scup in Bam ben Cup
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. . M inced C hicken Soup in Bam boo Cup
lngredierlts:
5 oz. Chicken m eat 2 t. Salt
5 oz. Pork fillet 1 t. Black pepper
14 ()z. Dried scallops 1 T. W ine
8 W ater chestnuss 2 T. Soy sauce
12 Bamboo clzg?. 6 C. Chicken soup slock (cold)
Procedure:
1 . Rem ove skin from chicken. Grind chicken m eat together with pork fllet three times . Steam
the soaked scallops about half an hour, then tear with fingers into fne shreds. Chop the
water chestnuts and squeeze dry.
2 .M jx ground chicken and pork m eat with wine salt and soy sauee, then add scallops and
water chestnuts .In bowl, add 1 C. of soup stock to m ixture at at tim e, m ixing well bet-
ween additions .
3 .Pour the m ixed ingredients into the bam boo cups, steam over high heat for 2 to 3 hours.
W hile serving, put each bam boo cup of soup into a sm all individual bowl .
N ote:
l . The sam e size tea cup can be used instead of bam boo cup.
2. G reen prince m elon o r tom ato can also be used instead of the bam boo cup . but the
ingredients m ust be gteam ed in rice bowl firsti then polzred illto the m eltm or tom ato
cups and steam for another 20 m inutes.
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'' .- Steam ed Eel Saup
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Steam ed Eel Soup
Iugredients:
1 !zJ lbs. Eel W t. W hite pepper
3 T. rP'We l t. Salt
5 'Sce. G inger ts C. Soup stoek
1 T. Special flower seeds ( 'o - # i J
l T. Soy sauce
Procedure:
l . Rem ove entrails from e:l , Use two bamboo chopslicks to reach eels's stom ach from neck
to rem ove dfrt ,
2. Boil 8 C .water, add 1 C. cold water then add eel and scald for 3 seconds . Rem ove and
brush ee1 skiu until clear , then cut into ! inch long sections . Place in casserole and add
wine, soy sauce, ginger, flower seeds salt and soup stock . Cover with lid or cellophane
paper , and steam over high heat for 2 hours. Serve hot .
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! ' * Shredded Bean Curd Saup w ith Chicken and Ham
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. . Shredded Bean Curd Soup with C hicken and H am
Ingredients:
10 oz. D ried W hite bean curd 4 oz. H am
i. Chicken brest . 10 C. Soup stock.
1 r'i t. Salt
Proceslure:
1 ,Cut dried white bean curd into slices, then shredded into fine strings.
2. Cook bean curd strings in boiling water for 3 m inutes over 1ow heat take out and drain .
Cook again with 4 c . soup stock over 1ow heat for 5 m inutes .
3 . Remove bones from cooked chickcn brest cut snto strings, also cut ham into strings.
4. Boit 6 c. soup stock in a wok . Add bean curd strings, chicken, ham , cook over low heat,
season wth salt, m ix well Serve.
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.. . W inter M elan Saup w ith Asscrted M eats
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W inter M elon Soup w ith A ssorted M eats
Ingredients;
1 Ib. W inter m elon 2 G inger slices
15 Shrimps r,z.i TL rzr//ne
2 Chicken liver 6 C. Soup stock
3 Black m ushroom . 1 $6 t. Salt
2 T. H am (small cubes) Jzi J. Pepper
10 Quail cgg.s 14 F. Chicken oil
3 T. O il
Procedure:
l . Peel winter m elon, discard seeds, cut into 1 ''cubes, cook in boiling water for 5 m inutes.
2. Slice shrimps into halves, marinate with cornstarch, cut chicken liver (cooked) into small
cubes ,Soak black m ushrooms , till soft , cut into sm all cubes .
3 . H eat 3 T . oil, stir fry ginger, add wine, soup stock, put all ingredients in wok, bring to
a boil season with salt cook for one m inute add shrim ps, when shrim ps are done turn
off heat.
4. Pour in a large soup bowl splash pepper , chicken oil . Serve.
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Sea Cucnm ber Scup San Tnn Style
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Sea Cucum ber Soup San-Ton Style
Ipgrediepts)
# C . Shredded cooked Pork 1/3 C. Shreeded green onion
Pi C. Shredded cooked chicken 1 /3 C. Shredded chinese parsley
Pi C. Shredded cooked /)/.g 's tripe 6 C. Chicken soup stock
#i C . Shredded 'efz cucum ber 1 Pi r. Soy sauce
34 C. Shredded egg pancake l PJ t. Salt
#i C'. Potato strings l 14 F. Vinegar
/ C. Agar Jg'tzr strings (1 f4 '' Ionl) W t. Pepper
)'J C. H am slrings 14 /. Sesam e oiI
Procedure:
l . Cook potato strings in chicktn soup stock for 3 m inutes. A dd pork strings, chicken Strings,
pig tripe strings and sca cucumber strings, cook for another !/2 minute.A dd ham strings
egg strings and agar agar strings, and season whh salt soy sauce, and vinegar .A fter boil-
ing again, turn of f heat .
2. Add green onion and chinese parsley, pour into large soup bowl and m ix wdl. Sprinkle
with black pepper and sesame oi1 . Serve.
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Yellnw Fish Balls Snup Ncrthern Style
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Y ellow Fish B alls Soup N orthern Style
Ingredieats:
10 oz. Yellow
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/.$* (or sea Eel) 1 F. Soysauce
2/3 t. Salt l t. Salt
1 c. W ater 1 /. Sesam e oiI
l L Lard ?z'J t. pepper
3 0z, Leeks Chinese Parsley
Procedure:
1 . Rem ove bones and skins from fish , chop into very fine.
2. Actd salt to fish in a large bowl, add in water gradually. Use lots of chopsticks stir along
the same directions till fish becom es very sticky. Add in chopped leeks and lard, m ix well.
3. Boil 6 c. water, use left hand, put 2 T, fish mixture in palm , squeeze and a walnut size
ball will com e out from fists, use right hand holding a spoon to take the ball in the soup.
M aking all fish balls in soup, cook over m edium heat, add salt and soysauce. Pour in
large bowl, add pepper sesam e oil and Chinese parsley, Serve.
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. . Squid Slices and Sotlr C abbage Soup
Ingredients:
1 Squid 6 C. Soup stock
Jzi Salted sour cabbage l t. Salt
10 pcs G inger slices
Procedure:
1 . Discard squid's skin. Score 0. 5 cm cuts on inside of squid, cut into large thin slices.
2. Remove old leaves from salted sour cabbage. Cut salted sour cabbage into large thin slices.
3. Boil soup stock to cook salted sour cabbage's old leaves for 5 minutes, add ginger and
tender part salted sour cabbage slices, cook for 3 minutes, season with salt, add in squid,
bring to a boil, pour in large soup bowl im mediately.
jpepitol l tk
@ *
Spareribs Soup with Soy Ilean
Ingredientg:
10 tpz. Pork Spareribs 2 t. Salt
3 oz. Soy bean 1 Green garlic
Procedure:
1 . Clean soy bean in water, sock for 6 hours.
2 .Cut spartribs into small pieces cook in bo iling water fcr l m irlute rem/ve and drain
then cook with soy bean in 12 c. boiling water over !ow heat for 2 hours .
3 . Season with salt , pour in a Iarge soup lowl, splash green garlic (shredded) Serve.
jpepito l a
. . Steam ed C hicken and M ushroom Soup in C asserole
Ingredients:
P:i Chicken 1 T. W ine
8 Black m ushroom 2 t. Salt
2 Ginger slices
Procedure:
1 .Cut chicken into l '' square pieces cook in boiling water for 10 seconds take out and rinse.
2 ,Soak black m ushroom , till soft, discard stem s .Put chicken and black m ushroom in a
steam bowl, add ginger, boiling water, steam over high heat for 1 to l zi hour.
3 . Season with $alt Serve.
# Chinese ham can m ake this soup m ore dilicious.
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. 1 .
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lngredients:
J J'J lb. Yello w Jish 1 Green onion
(or any white m eat fish) l Ginger slice
H Egg white 2 T. O iI
l Bam boo shoot l T. W ine
4 taz. Salted vegetables l ?.6 F. Salt
1 T. Ham (shredded) 4 T. Cornstarch paste
6 C. Soup stock X t. Pepper
Proredure:
l . D iscard bones and skin from fish . Cut into l cm cubes. M arinate with egg white for !.4 hour.
2 .Shred tooked bamboo shoot into thin strings, split salted vegetable one by one, cut into
sm all pieces (discard leaves ends.)
3. H eat 2 T. oi1 to stir fry ginger, green onion, splash wine . pour in soup stock , discard
ginger and green onion. Season with salt, bring to a boil, add bam boo shoot and fish.
Thicken with cornstarch paste.
4.Add in salted vegetables and egg white. Turn off heat, pour in large soup bowl. splash
ham and pepper, Serve.
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$ 1
oyster and Yu- T''Ian Pntage
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O lrster and Y u-T 'iao P otage
Ingredients:
1 94 C'. Oysters (small and shelled) 2 t. Salt
1 pc. Green onion 4 T. Cornstarch (make paste)
3 slices Ginger (1 '' square) 4 T. Water
2 pcs. Fk Tiao 2 T. Chopped p 'eEw onion
3 T. OiI 2 T. Chopped Chinese parsley
2 T. W ine PJ J. Blaek pepper
6 C. Sollp slock
Procedure:
1 . Put som e salt in the shelled oysters.M ix with fingers. llinse with water until clean . D rain.
2. Boi! 6 C . of water with l pc. of green onion, l slice of ginger, and 1 T. of wine. Then
add the oysters and boil about 5 seconds. Remove and drain.
3 . Slice tbe Yu--l-liao into small pieces .Deep fry them , until brown and crispy. Place on
the bottom of a large serving bowl .
4. Heat 3 T .of oil in pan . Fry 1 pc. of green onion and 2 llices of ginger until brown .Splash
1 T. o wzine irl .Add !he soup sltJck im mediately. Bring to a boil .Season with sall. Thicken
with cornslarch paste.
5 . A dd the oysters into the potage, Bring to a boil again over high heat . Rem ove to a large
serving bowl. Sprinkle the chopped scallion parsley, and black pepper over it. Serve hot .
N ote:
l . Instead of Yu T' iao you may use som e deep fried cellophane noodlcs or rice crispies.
2. Instea d of o ysters, fresh clarns or fregh sna a11 shrina p nn a y be use d.
jpepitol l N
C rab M eat with Sw eet C orn Soup
lngredients:
l Crab 2/3 can Sweet corn (cream style)
2 T. Green onion khopped) 1 t. Salt.
2 Ginger slices (chopped) 4 F. Cornstarch
1 T. W ine 6 c. W ater
6 C. Soup stock 1 Egg white
Procedure:
l , Clean crab and steam for 20- 30 m inutes, Iet cool , open and rem ove m eat
,
2. H eat 2T .oil to stir fry ginger and green onion splash w ine and pour soup stock in pa n
pour sweet corn in and bring to a boil, add crab m eat
.
3 . I'hicken with cornstarch paste add bea ten egg M 11 i 'c Servc
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Spinach and B ean C urd Soup
Ingredients:
6 oz. Spinach ti C'. Soup stock
1 pcs. D ean curd 2 t. Salt
4 oz. Pork Ioin 4 T. Cornstarch
r'i C. Bamboo shoot (slices) Pi /. Pepper
li C'. M ushroom (slices)
Procedure:
1 . Cook spinach in boiling water for 10 seconds, let cool, squeez out water, cut into sm all
pieces.
2. Cut bean curd into sm all pieces, cut cooked pork into sm all pieces .
3 . Boil soup stock in a wok .Add bam boo shoot.M ushroom , pork, bean curd. Season with
salt, thicken w ith cornstarch paste .A dd spinach and m ix well .
4. Pour soup in a large bowl splash pepper, Serve,
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Beef P otage C antonese Style
Ingredierlts:
J oz. Beef !.4 C. M ushroom (small)
2 f. Cornstarch J4 C. Bam boo shoot fX/?J///
r.6 r. Soysauce 2 T. Green bean
14 r. W ater l 94 t. Salt
2 T. OiI 4 T. Cornstarch
l Green onion l Egg white
1 Ginger s/fce l/6 t. Pepper
94 r. W ine 2 W on-Ton skin
t C. Soup stock
Procedure:
1.Ctlt beef into snn all pieces nn arinate with c ornstarch so ysauce, water'for 1 5 nain utes.
2.Cut W on--f'on skin into l cm squares .D eep fry in hot oi1 rem ove and drain dry .
3 ,H eat 2 T .oil to stir fry ginger and green onion , Splash wine pour soup stock , add bam -
boo shoot, m ushroom , season w ith salt thicken with cornstarch paste .
4 .Splash beef n pan stir with chopsticks to separate beef in soup , then pour bea ten egg
in sotlp, Turn off heat pour to soup bowl and add deep fried W on--f'on skin and pepper .
Serve .
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Steam ed W hole C hicken Soup
Ingredienls:
1 Chicken 4 oz. H am
2 Green onion l ki t. Salt
2 G inger slices 10 5'r20 w'peas t ips
2 T. W ine
Procedure;
l . Rnse chicken, pour boiling water in chicken's belly to clean insde, then put chicken in
a steam bowl
2. Pour 5 C . boiling water in bowl add green onion ginger wine steam over high heat for
l ' ) hou rs .
3 . Discard ginger and green onion. Cut ham into large thin slices arrangc beside chicken brest
.
4. Steam for another 1 5 m inutes scason with salt .A dd snow peas tips . Turn of f heat .Serve.
jpepitol l tk
. . Sliced Fish Soup w ith W atercress
Ingredients:
10 rpz. W atercress (5'C. Soup stock
3 14 Ib. Fish m eat l /.4 t. Salt
1 t. Soysauce l /6 t. Pepper
1 T. Cornstarch paste 2 T. G inger strings
1 T. O il
Procedure:
l . Kill carp fish just before cooking (fish will be spongy) . Cut off fish heat, remove bones
and sklns slice fish rfleat into 1 12 '' squeres m arinate with soysauce, cornstarch oil for
1 0 nainutes.
2. Rinse %V atercress a n d disc ard old lc a ves c ut into 2'' lo ng sectio ns.
3 . Boil soup stock , add fish head and watescress, bring to a boi! , season with salt. A dd t'ish
slices, bring to a boil again.
4. Pour soup in a large bowl splash ginger strings and pepper .Serve.
jpepitol l tk
. . A ssorted Sea Food Soup
Ingredients:
1/3 C. Crab m eat. kooked) 3 T. OiI
2 T. Crab roe 2 Ginger slices
10 Clam s l Green onion
/() shrimps H r. W ine
1 Sea cucum ber 6 C. Soup Stock
94 Squid 1 r,4 /. Sait
6 M ushrooms 4 T. Cornstarch
r4 Bam boo shoot l /3 t. Pepper
.? r. Fresh soybean W / Sesam e t)I/
Procedure:
l . Tear crab m eat into strings. C ut crab roe into sm all pieces.
2. Slice sea cucum ber cook w ith watcr and L z T. wine for 5 m inutes Rem ove.
3 .Score som e cuts on iuside o f squid cut lengthwise into thin slices take out clam m eat .
M arinate shrim ps with k'z T. cornstarch ,
4. Cook fresh soybean till done. Cut tnushroom s and bam boo shoot into sm all pieces .
5 . H eat 3 T .oil , srir fry ginger and green onion splash wine pour soup stock add bam boo
shoot and m ushroom s season with salt add sea cucum ber and shrim p, thicken with cor-
ustarch paste.
6. A dd squid slices clam s and crab rrieat bring to a boil pour in a large soup bowl add
crab roe, m ix well and serve hot .
jpepitol l a
. . Beef with Bean Strings Soup
Ingredients:
10 f)z. Beef 3 F. OiI
2 slices Ginger slices 2 F Curty po wder
1 Green onion 1 #:i t. Salt
6 t/c. Green bean strings 1 Green garlic
Procedure;
1 . Cook beef in 6 C . boiling water with ginger and green onion over low heat for l ki hours
.
take out .Cut into slices w hen cool .
2. Soak green bean strings in warm water for 1 5 m inutes ,
3 . H eat 3 T. oi1 to stir fry curry powder over low heat .Pour beef soup in pan , A dd bean
strings, bring to a boil season with salt .
4. Add beef in soup and cook for Lz m inute, pour in a large soup bowl, splash shredded
green garlic (or green onion chopped). Serve.
jpepitol l a. - .
I N D EX O F' R EC 1PE S
P E I M E I 'S
C H IN ESE CO O K IN G CA R DS
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2 .42 $% t; Squid Ptlta gc
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r .n r; ro .'zl M inced chicken soup in Bamboo cup -
a .;A bz?i wj gk steam ed scl soup
$t ?.k i;p lt ,',: shredded lleari curd soup writh chieken and H am h'elIkleh's cookln: c arrjs are
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1 6 !I' :C7 R ;@. Ek' Yellow Fish Ptltage Shan-H ai S:J'le.
I . I'!t1 lJ( Ilrq % Q Oyster and Yu- F'iao Potage
1 8 6'$2 $tl .'.f.% 'A Crab M eat w it 11 Sweet Corn Soup
1 r3 ?$ k 5't ' ...W Jfks T E;17 i 14 a c h a n d B ea 12 C'u r cl S o u p -
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2 8 @ t %') ; M fs:f ;.t1 A s t.() I t ed Sea Food 5 oup P O B OX 1 . 6 6 T itIp e I Ta Iw . )rl
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