Fu Pei Mei Chinese Cookbook

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)(72V
CONTENTS
~
Foreword
.CfP^
Page
About the Author
Introduction
Contents of Eastern
Contents of Southern
Contents of Western
113
Contents of Northern
165
Contents of Snack & Desserts
217
English- Chinese List of Foodstuffs
259
Endex
262
of
SO
Recipes
^2M
9
61
113
165
1^
217
258
264
FORE WORD
Miss Fu Pie-Mei
fifteen years'
many
other countries
who have shown interest
to pre sent this
in
English and Chinese

skillfully
in
of
increase
Hopefully,
interest
the
in
Chinese cookery.
most comprehensive book
compiled and up-dated recipes for more than one
hundred traditional dishes which will appeal

tastes
Her
encouraged her
her art,
has
celebrated television chef, has had about

of
in
has
demonstrating the art
experience
association with ladies
She
Taiwan'
ease
with which
Oriental
cuisine
these
and
to
both
we stern and eastern
dishes can be prepared will
encourage further
re search
by
young and old cooks alike

I
congratulate Miss Fu and trust that her book will further advance
friendship and interest between the Chinese and
American people
the
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ABOUT THE AUTHOR

Miss Fu Pei-Mei (Mrs.
K. Chen)
S.
with a most distinguished background.
Professional Chinese Cook
is a
Born
Shantung
in
raised in Dairen
Manchuria where she attended Jananese schools for girls

her middle
interest.
she
school and wenjt to
Miss Fu has been interested
was a young
from
all
girl she
She completed
in
Ween
many famous cooks
she has now perfected
cooking since childhood
studied for several years with
provinces of China
their recijJes to
Peiping for futher study of her particular
Through much practice
keep pace with modern tastes
About 15 years ago she was encouraged by friends to teach in her home
When Television was introduced to Taiwan about 6 years ago she began
classes (The Chinese Cooking Program) which continues to this day. Miss
Fu has judged experienced chefs in consideration for jobs abroad and aboard
ships
She was
their Military
Messes
Free Chinese Government
sought by the
also
.
Invitations
from Japan and Hongkong
Chinese Cuisine have been frequent and she has
to
to
improve
demonstrate
on Taiwan, conducted taped
radio programs to explain and popularize Chinese dishes
Miss Fu has taught
at
the
Chinese American
Cultural and Recre a tional Association and Foreign

Affairs
dreds
Service
of
from
ladies
her classes
gement
Department thereby reaching hun-
It
is
lands who eagerly sought
that she has offered this completely authentic
Chinese cookbook
all
with their interest and encoura-
, ,,
Introduction
an ancient art which dates from the Emperor
cooking is
Chinese
Hsi who introduced agricultural procedures

about
art
5,
000 years
ago
was absorbed
the Chinese
social order
sophies of China, Taoism and Confusianism
Chinese scholars
Fu
animals
of
With the development of culture and religion this
into
and table etiquette
and domestication
were gourmands who urged others
The two dominant philo-
soon prescribed kitchen customs
and indeed their leader Confuciou
to perfect this
art,
time encou-
all the
raging and criticizing with wisdom
To achieve
such as
this perfection
we always use fresh, young, tender vegetables
Frozen foods are never used.
and merit.
mushrooms are
However, dehydrated vegetables
often included in our recipes
Food must be washed
and sorted carefully then cut in a variety of ways depending upon the use:
sliced,
chopped, diced, minced or mashed
We pay
careful attention to
the
seasoning sauces and marinades because through them we develop taste and
odors or taste
undesirable
eliminate
the essence of Chinese
cookery
This
cutting is done beforehand as
tenderness achived th rough quick cooking,
is
Falvor and color are retained nore easily,
must be ready
All
sauces prepared and the proper items marinated
seasoning
cooking procedures
sauted dishes
include
shallow
and stir-frying
cold
f ryign,
Timing
is
mis
at
barbecuing, deep-frying,
simmering or braising,
important as
is
the
hand, the
Our principal
steaming,
roasting,
(
steming
selection of fine materials
proper heating facilities, blending and foremost, the harmonizing of color

taste and
aroma.
The experienced cook
as any artist uses his tools
cook one must first be
marriage
In
not
a good
an artist who used his knowledge
tells us to become a good

matchmaker who wnder stands harmony and
of flavors
the
Chinese manner we use chopstcks instead
of forks
Knives are
aet on a Chinese table as all the cutting is done during preparation or
before
food
is
brought
to the
table
use them as an extension of fingers
vary
is
Chinese proverb
in length
bamboo or
from
plastic
to
Experts with chopsticks
to dtir,
15 inches and are
the Chinese
mix, whip and sort food
made from
silver,
ivory,
They
wood,
Looking
developed
at a
the province
map
own
its
made
of
) ) .
mainland China one understands why each area
style
cuisine
of
best use of
own products
its
Several main types evolued
which include the famous Peking roast duck from the North
food
known as Honan or we stern
also
and camphor smoked duck,

light
tasting
dishes
often
style featuring highly
The Foochow and Cantonese

stir-fried
eastern area around Shanghai
the
Szechuan
peppered food
specializes in
style
preserve texture and flavor
to
noted for
is
soon
Easy transportation was unknown and
its
The
oily food and wonderful special
sauces
One hundred popular recipe s are collected

section of the current trends in taste
old,
this
to fit the
modern busy household schedule
cook boek are widely available
in this
book
give a cross
to
These recipe s are adaptations
Most
of the
of
the
ingredients in
The selected recipes are grouped into
four principal schools:
Shanghai {Eastern Chinese style
1,
2.
Canton (Foochow or Southern Chinese style
3,
Szechuan (Honan and western Chinese style
4.
Peking (Northern Chinese style
Twenty-five recipes are offered in each group.

for
As
rule
planning
of
menu:
thumb, the following pointers should be kept

texture
the
should not
appear
should
attractive
variation
be
each dish
of
ingredient
into
Twenty additional recipes
snack and desserts are included
twice
in
the
taste
in
of
should
varied
be
same menu
in
mind
in
each main
color combination
each dish should also be taken
consideration.
Family style meals
Several main dishes are placed in the center of the
table for every one to help himself to a little of each.

in individual
Rice
is
always
served
bowls at each place setting
Sample menu #1 Stewed Beef or Pork with Brown sauce

Deep Fry Fish small whole). Egg with Dried Shrimp.
(
Egg Plant with
sauce
chili
Spinach with Bean curd soup.
Sample menu #2 Spicy Fish Slices

Stuffed beancurd
Stir fry string
Double cooked pork
An informal dinner
beans
Tomato with egg soup.

usually consists of six dishes and
one
soup.
It
..
can be served the same way as family style
Sample menu #1 Stewed chicken or Duck with brown sauce

Fish with
chili
sauce
Pork kidney with mushroom.
Scrambled eggs with shrimp.
Mold san-sze soup.
pork or beef string wtth green pepper
Stir
fry
with
cream sauce
Sample menu #2 Disced chicken with cashew nuts
Steamed
Cabbage
fish.
Ma-Po' s Beancurd.
Assorted dish with brown sauce
Deep fry shrimp

ForTnal dinner
for
Sweet and sour spareribs

Scallops with corn soup
honor
room
facing
while the seats on the serving side
The guest
host and hostess .
the
In general, the seat at the inner side of the
the entrance is for the guest of
are
balls
honor
of
always seated facing
is
the host.
formal Chinese dinner for 10
or appetizers
courses
some
people begins with four cold dishes
to 12
following with four quick sauted dishes

tirr
e s they
served
and then four
main dishes, soup
six
is
main
always served
later and dessertd at last.
Sample menu #1
Appetizers
served simultaneously):
1.
Wined chicken.
Steamed ham with honey.
Four sauted dishes
served one
1.
Shrimp with cashew
Chicken with
Four main courses
chili
(
Saute pork kidney.
Crab meat with cabbage
4.
served one
Chicken and cucumber salad.

time)
at a
nut.
sauce
Spicy fish slices
1.
Shark's fin with chicken shreds
Stewed prown with tomato sauce
Soup: Assorted
meat soup
at a time):
in winter
Crispy duck home style
Sweet and Sour whole Fish,
melon
Dessert (with one sweet soup):

Eight treasure rice pudding.
Rice (optional, usually everybody
Sweet louts seeds soup.

is
too full to touch
it)
) )
Sample menu # 2
Appetizers
1
served simutaneously ):
Jellied chicken,
(or bon bon chicken)
2.
Roast pork slices (or spiced pork)
Steamed ham (or sweet walnuts)

Pork kidney with peppercorn sauce
4.
(or chicken and bean
sheet
salad.)
Six
main dishes served one

(
at a time):
Minced chicken with abalone
Saute lobster tail in tomato sauce (or saute sliced prown)
Cabbage rolls with cream sauce
(or shark's fin in
brown sauce)
(or 4 kinds of braised vegetable)
4.
Beef steak Chinese style (or mold pork in brown sauce
5.
Stewed duck with vegetable (or Roast duck)
6.
Sweet sour whole fish (or steamed whole fish)
Soup: Flowered chicken soup (or steamed whole chicken soup)
Dessert (with one sweet soup)

Candied banana fritters (or sponge cake can-ton style
Sweet walnut soup (or Almond Jelly with fruits soup.
Many
friends helped in
book possible
While
it
is
make the publication of this cook

impossible to name them all here, the author
many ways
to
sincerely wishes to thank them for their kind interest,
and generous assistance
who helped me explain

are typical of
my
to
ardent encouragement
Special thanks are offered to
American cooks how
to
mr s
Yvonne Zeck,
prepare these dishes which
country.
Fu Pei-Mei
Taipei,
Taiwan
Republic of China
May, 1969
Picture No. 2
The
Chinese
Individual
Place
Setting
18
Picture No. 4
Deep Fried
Chicken with
Walnuts
(See Recipe Page
)
(
Picture No. 3
Stewed Chicken with

Pineapple
(See Recipe Page
Sauce
17)
19)
22
Picture No. 5
Spiced
Pork
(See Recipe Page 23)
24
Picture No. 6
Mould
Pork
in
Brown Sauce
^SlflM^v
Picture No. 7
Sweet and Sour Fish

36
Picture No. 8
Honey
Dew Ham
@g
38
Picture No. 9
Fish Rolls
in
Sour Sauce
40
Picture No. 10
Deep Fried Shrimp

Balls
46
PhCture No. 11
Crab meat with
Green Cabbage
(See Recipe page A7)
+ s
52
Picture No. 12
Quail
Eggs
in
Sauce
Brown
Contents of Eastern
Page
1.
10
Wined Chicken
11
2.
12
Jellied Chicken
13
3.
14
Paper- Wrapped Fried Chicken
4.
16
Stewed Chicken with Pineapple Sauce
5.
18
6.
20
Deep Fried Chicken with Walnuts*

Stewed Whole Duck in Brown Sauce
7.
22
Spiced Pork
8.
17
19
2
23
Brown Sauce
24
Mould Pork
9.
26
Sweet and Sour Spareribs
10.
28
Honey Dew
11.
30
Mould San-Sze Soup
31
12.
32
Spicy Fish Slices
33
13.
34
We St- Lake Fish
35
14.
36
Sweet and Sour Fish
37
15.
38
Fish Rolls in Sour Sauce
39
16.
in
25
27
Ham
29
40
Deep Fried Shrimp Balls
41
17.
42
Shrimp with Cashewnuts
43
18.
44
47
19.
46
20.
48
Prawn with Tomato Sauce

Crab meat with Green Cabbage
Assorted dish with Brown Sauce
45
49
-51
50
Shark's Fin with Shredded Chicken
52
Quail Eggs in
Brown Sauce
53
54
Cabbage with Cream Sauce
55
24.
56
Sauted Mixed Vegetable
57
25.
58
Scallop with Turnip Balls
59
21.
22.
23.
i/l
&
1.
1)
"F
iBt
2.
3.
i3
4.
til
5.
I)
"
Wined Chicken
Ingredients:
1
whole Chicken {about 2-1/2 lbs.)
2 T.
2 C.
Salt
Wine {Sherry
or Chinese
Shao-Shing Wine
or
Japanese wine)
Procedure
1.
Clean and dry chicken. Rub the chicken with
salt, both inside
and outside.
Let stand from 4-6 hours
steam
Put chicken in a bowl,
Remvoe chicken from bowl,
it
over high heat about 25 minutes

then cut in 4 or 6 large pieces,
let cool,
lay in a deep bowl.

4.
Pour
the
chicken broth from the steamed bowl through a strainer into
Add wine and mix by shaking the bowl, cover and keep
refrigerator about one day. Turn once after 6 hours
the deep bowl.

in
5.
Remove
Lay on
or
pieces chicken at a time
serving plate
and
cut into pieces
sprinkle with
with tomato slices or pickles
if
"
wide 2" long
wine brine
Decorate
desired.
NOTE:
The wine brine can be saved and used again.
the chicken any longer than 4 days
It
is advisable not to
soak
otherwise the flavor might get too strong
11
1/6
1.
il
i
il
3.
Chicken
Jellied
Ingredients
1/2 Chicken iabotU 1-1/2
2 oZ.
1-1/2 t.Salt
Its.)
Cooked ham
T.
10 Parsley leaves
1/2
1/6 oZ. Agar-agar ior 1 envelope
Wine
M\S\G
Lettuce leaves {or 1/2 cup green peas)
unfla ored gelatin)
Procedure:
Place the chicken,
green onion and
for about 20 minutes
Remove
then remove all the bones
Cut into
Soak the agar -agar about 10 minutes

soup remaining from
reduced
to
M,S.G. Steam
Slice
the
cup
#1
Pour
2 slices
ginger in boiling water, cook
only the chicken from the pan and let cool,
about
"
wide
long pieces
minutes
in a bowl,
low heat
Turn
cut
Add
into
the stock.
This will take

the
).
add chicken meat,
Stock will
salt,
be
wine and
for 1/2 hour.
ham and
chicken meat.
with skin).
squeeze and cook with \j cup chicken
small laaf shape or triangles
bottom of bowl attractively, and place parsley leaves

firm
more
bowl on a plate,
When
than
it's
Lay
in
the
then add steamed
cocl place in refrigerator
until
hour.
remove
the
bowl, decorate with shredded
lettuce leaves or cooked green peas around the plate
serve.
13
/*
vL
1/4
1.
ft)
2.
3.
4.
5.
14
^
JJi
Paper Wrapped Chicken

Ingredients:
lb Chicken breast meat
{or 3 Chicken
oZ.Ham
Black mushrooms
(Chinese
cooked
ham
1/2
or any
ham)
(5"x
Procedure:
1
of
Salt
1 T.
Wine
Sugar
t.
Sesame
2 T.
cellophane paper
oil
C. Peanut oil
5'0
Cut the chichen meat

slices,
t.
1/4 t. Black pepper
14 Parsley leaves
14 Squares
Soysauce
3 T.
legs)
with skin
into
Ij " wide
lay in bowl and marinate with soysauce
2j " long cross
sugar
nd
salt,
black pepper about 15 minutes

2.
Soak mushrooms
in
warm
water and remove stem s
Cut each in
small
triangular pieces
3
Slice the
Using
ham
and cut the same size as mushrooms
sheet of paper brush
you, place in the middle
mushroom
of
chicken meat.
with
some seaame
side
ham
Heat
\\
lay on top of this

to
corners over the chicken
to
the remaining corner inside to
oil in fry
slice,
Fold up the corner nearest you
make
The parsley, mushroom and ham side

5.
with corner facing
oil,
parsley leaf with face down, on one side
slice and on other
fold the left and then right
Tuck
it
pan about 300. C
minutes each side
remove
. ,
place
slice
edge of chicken
make
package
a neat rectangular package.
is the
topside
drop the packages intc
oil,
fry
the package and lay on platter and
about
serve
NOTE:
1,
Decorate platter with flower shaped fresh vegetables
Use fingers
to
open package but use chopsticks
in
eating.
15
1.
2.
3.
16
il
stewed Chicken with Pineapple Sauce

Ingredients:
1
whole Chicken {about 2-1/2
lbs.)
Small onion {diced)
Raisins {Optional
2 To
T.
Wine
2-1/2 C. Cold water
5 slices pineapple {diced)
T. Cornstarch
1 T.
Cold water
1/2 C. pineapple juice
1/2 T.
5 Parsley leaves
5 C.
5 T.
(rnake paste)
Sesame oil
Peanut oil
Soy sauce
Procedure;
1
Clean the chicken.
Deep fry
2.
Remove
T
until
it
the chicken and drain off oil
pan and
oil in
Pineapple juice.
lid.
Soak with soysauce and wine for about half an hour.
in the hot peanut oil,
Stew
at
stir fry the
onion
Place the chicken
becomes golden brown.
from frying pan. Put back only
Add the remaining soaked sauce and

in,
then add cold water,
low heat about half an hour, until the chicken
is
cover with
done
wh en
only half of liquid is left,

3
Remove
the chicken and cut into small pieces,
then lay on a platter in
a chicken shape.
4.
Add pineapple and raisins

minutes
Pour
the
low heat
).
in
pan,
cook with the chicken liquid for
Add cornstarch paste and sesame
sauce over the
chicken,
oil,
stir
with parsley leaves on the top for
decoration.
Refer
to
well.
Picture No.
17
^^(L
II
mi.
1.
t
2.
3.
4.
li
18
)t
Deep Fried Chicken with Walnuts

Ingredients
3/4
lb.
1/4
lb.
Chicken breasts
Walnuts
t.
2 T.
Egg white
6 C.
1/2 T. Wine
t.
Salt
Cornstarch
Peanut oil
Flavored pepper salt
Procedure:
1
Remove
2"
long,
white
2.
1/8"
salt,
membrane from chicken meat,
thick
pieces
and place
wine and cornatarch.
in
slice into
cool,
then chop in small pieces the size of rice

all
egg
Set aside about 15 minutes
walnuts in boiling water about half minute,
Dredge the chicken pieces on
v/id e,
a bowl to marinate with
Boil the
let
the skin and
remove skins and
sides with chopped walnuts
then deep
fry over low heat about \j minutes or until golden brown.

4.
Remove chicken from

pepper
frying
pan,
lay
on plate
served with flavored
salt.
NOTE:
Flavored pepper-salt:
Stir
salt is
T:
T: salt
and mix over low heat
brown and peoper corn
very, very fine and
sift v/ith
covered bottle and
is
Refer
Brown pepper corn
to
used
is
in
a dry frying pan about
dark and smells good
a very fine sieve

in fried
minute
when
Let cool, then grind
This keeps well in a tightly
and roasted dishes
Picture No. 4,
19
~'^c
am
-m^
1.
2.
3.
ik
f
4.
1.
2.
20
"
Stewed Whole Duck in Brown Sauce

Ingredients;
1
whole
Duck
or Chicken, {about 4
2 T.
3 oZ.
lbs.)
4 Green onions
Ginger
3 slice
1
Star anise {optional
6 T.
Wine
Crystal sugar or 3 T. sugar
2 t.
Salt
Sesame
t.
8 C. Peanut
1/2
Soysauce
lb.
oil
oil
Green vegetable
(ôptional)
Procedure;
1
Clean duck, brush and soak with soysauce about 1/2 hour
reserve the
soy sauce
2
Deep fry
duck
the
until
it
looks brown and the skin is crispy
duck from frying pan and drain

3
Put the duck

anise
(to
and
4.
wine
in
,
oil;
t.
When
may
be used in other recipes
stew pot or the same fry pan, add green onions

the
above
remaining
barely cover duck) cover with

1
which
salt after
lid
soysauce
Remove
and
ginger
cups boiling water
and stew about 2\ hours
Add sugar
hour
the sauce is reduced tc 2/3 cup, and splash
sesame
place
oil
duck
on a platter and pour sauce on top

5.
Stir-fry green veget&.ble (or spinach) with 3 T
sugar
and place around duck, serve
-oil
and
Lettuce and parsley
t.
salt,
may
be
1/2
use
but do notstir fry.
21
t.
d,
1.
2.
3.
22
Spiced Pork
Ingredients:
1-1/4 lbs. Boneless
or fresh
2 oZ. Crystal sugar {or sugar)
Soy bean paste
2 T.
T. Wine
pork
ham
1 pes.
Star anise {optional)
3 T. Soysauce
Procedure:
1
Wipe
the
pork and rub
all
sides with soy bean paste,
soak about 2-3
hours
2
Put soysauce
2
wine
stew for
half,
hour
star anise in deep pot and boil,
1/2
then add pork and
bring to boil over high heat, reduce heat to about
boiling water,
hour
Then add sugar, continuing
to
stew
more
Turn meat often while stewing.
When
the sauce is reduced to
1/2 cup and is rather thick,
remove from
fire and let cool in pot.
4.
Slice the
pork and
lay'
on plate attractively and pour the sauce on
top.
Serve
Refer
to
Picture No. 5.
23
1.
2.
3.
5.
24
Mold Pork
in
Brown Sauce
Ingredients:
1
Lean pork with marbled fat
lb.
and skin
1
Sugar
t.
Salt
t.
Cornstarch
segments)
Soysauce
(make paste
T. Cold water
5 C. peanut
Ginger
Star anise {optional)
5 T.
1
t.
Green onion {cut into 1 inch
2 slices
1
t.
"
oil
Sesame oil
1/2 lb. Green vegetable {spinach or
T Wine
green pepper
Procedure
1.
Cut pork into one cubic pieces and cook

boil
for about 30 minutes,
then
marinate
sauce
it
with water.
it
Bring
then take the pork out and let
with soysauce until
it
becomes brown.
to
it
a rolling
drain dry,
Save the
soy-
Next, deep fry in very hot oil about 3 minutes until skin is very
dark.
2
Soak the fried pieces of pork

1/2 hour until the skin
in
cold water (skin side down) for about
becomes wrinkled and
Cut the soaked piece into large thin slices
soft again.
Arrange
the
slices in a soup
Add sugar, wine green onion, ginger star anise and soysauce
saved from marinating. Steam over high heat for l| hours until tender
plate
Pour
the liquid nnxture
from
the
steamed meat
into a saucepan.
Bring
sesame
it
Add a few drops
steamed
oil.
Put a serving plate upside down over the soup plate with
meat in. Turn the whole thing over so that the meat is on the serving
plate
Pour the cooked gravy over the meat.
to
boil.
Thicken
with cornstarch paste
of
5.
Saute the green vegetable and season to taste

the
rim
Refer
to
of the
meat
Arrange
in a
ring along
plate
Picture No. 6
25
.7B MJ'
ft
;^
7JL
1.
2.
3.
4
5.
3^
26

Ingredients:
Pork
1-1/4 lbs.
3 T.
spareribs
5 T.
Soy sauce
4 T. Sugar
3 T.
Cold water
1/2 T.
3 Green onions
Brown Vinegar
Wine
t.
Cornstarch
t.
Sesame
oil
Peanut
oil
6 C.
Procedure
1
Cut the
spareribs
into
soysauce for 30 minutes

2.
Deep fry
"
square pieces
then marinate with wine and
Reserve soysauce
in bowl.
take out and heat oil again,
the spareribs for about 2 minutes,
then fry once more until spareribs turn very brown (about
Remove spareribs and drain off oil from frying pan.
3
Add sugar
green onion
vinegar
water and cornstarch,
the
bowl,
Heat one tablespoon
oil in
to
sesame
1/2 minute).
and shredded
oil
used for marinating spareribs
This
is
the
seasoning sauce
4.
and
stir
until
frying pan,
pour in the seasoning sauce, boil
thickened and heated thoroughly, add spareribs and stir
well before serving.
NOTE:
In
China there
are
many versions
of this
You may add green pepper
and water chestnuts for color
27
1.
2.
3.
4.
m
8
Ham
Honey Dew
Ingredients:
1-1/4 lbs. Chinese Virginia
ham
2 oZ.
1/2 C. Hot water

6
Crystal sugar {or sugar )
oZ.
Dry lotus seeds
or che stunts
T. Wine
i/2
t.
Kuei-hua juice {optional)
Procedure;
1.
Trim
the
off
black
surface
then wash
about 1/2 hour,
of
Put the
it.
ham
Soak the
the hain.
ham
in a plate
with hot
water
Steam for about
1/2 hour.
2
Cut the
ham
ham crosswise
1" wide
2" long,
thin slices
Add
cover the ham)
Steam for about 20 minute
Drain
(or
Arrange
slices attractive ly on the bottom of a bowl or deep plate
odd sized pieces in the center

hot wate r
3
into
(to
from
off the liquid
chest nuts)
the
half rock crystal (3 oz),
steamed ham bowl.
and other half
(3
Add soaked
oz.) rock crystal.
the
Put the
wine
lotus
and
seeds
Steam for another
1/2 hour until the lotus seeds are tender

4
To prepare sauce
small saucepan.
pour
Turn ham from bowl
to plate
from
liquid
the
Add Kuei hua
juice
the
steamed ham bowl
Simmer and
and pour sauce over
stir until
it
into a
thickened
and serve
NOTE:
1,
Kuei-hua
it
in the
is
a popular Chinese flavoring,
but there is no substitute
for
States
The canned lotus seeds or chestnuts
'"Refer to Picture
No.
will be used.
8.
29
ia
1.
2.
3.
4.ilM
11
5.
6.
30
Mold San-Sze Soup

Ingredients:
Chicken meat {or lean pork)
6 oZ.
Ham
6 oZ.
{or Canadian bacon
2-1/2
Eggs (or shredded snow peas)
Bamboo shoots
Black dried mushroom
Green onions
{or
3 slices Ginger
1/2
tumip)
t.
t.
6 C.
Salt
M.S. G.
Soup stock
l/2 T, Chicken grease
Procedure:
1
Boil the chicken and
ginger
and
about
ham
20
in 8
minutes
cups of boiling water with green onion,
Remove
ham,
the chicken and
cool.
let
Save the soup stock (about 6 cups) for later use
ham
Tear the cold chicken
Peel and boil whole bamboo shoots about 10 minutes cut into thin strips
Soak
4.
mushroom
in
shreds
into
warm
cut the cold
into thin strips
water and remove the stem
Using a frying pan make two thin pancakes
with the beaten eggs
Cut
into thin strips

5.
In
medium
Arrange
bowl.
stock.
6
Turn
size
bowl put the mushroom upside down
shredded chicken,
ham
the
steamed dish
season
into a large
to taste
soup bowl.
salt
Remove
the
and 1/2 C
soup
Bring the soup stock
(Add salt chicken grease and
around the steamed bowl.
center
in the
egg attractively in the bottom of
Add bamboo strips in center, Sprinkle some

Steam for 20 minutes
a boil and
it
the
S.G
) .
to
Pour
steamed bowl and serve
NOTE:
The three ingredients are very colorful.
Substitutes
may
be used too.
31
JUL.
'
1.
2.
/J
3.
4.
5.
32
11
Spicy Fish Slices

Ingredients:
1/2
Fish meat
1-1/4 lbs.
(any whit e fish meat

3
Green onions
slices Ginger
5 T,
1
t.
Salt
4 T. Sugar
1-1/2 C. Boiling water

1
Five spice powder
(Wu hsiang fen)
Soysauce
T. Wine
5 C.
Peanut
oil
Procedure
1
Slice
the
fish
meat
wide and
in
2|^"
long
thick slices (about
16
slices).
2.
Crush green onion and ginger
Put in bowl with soysauce
wine and
salt.
Marinate the fish slices with this mixture for about 3-4 hours
3
Mix sugar and
spice
five
powder
in
bowl add boiling water
to
mix
well.
4
Heat
very hot
oil
minutes).
diately,
5.
Remove
Remove
in
the
frying
fish
pan, fry the fish until very dark (about 4
from pan and put
in sugar
mixture imme-
soak about 3-4 minutes

the fish
from sugar mixture and
lay on platter
Let cool before
serving
NOTE:
A
substitude for Five Spice
Powder may be
allspice
33
1.
2.
3.
34
West Lake Fish

Ingredients:
2 t.
Salt
4 T,
Brown vinegar
1/2 C. Shredded young ginger
Brown food color {optional)
2 Green onions
3 T.
Live fish icarp
or
any fresh
water fish
3 T. Sugar
T. Wine
1/2
t.
Lotus roo
starch or cornstarch
paste
Soysauce
2 T.
t.
M.S.G.
T.
Sesame
oil
4 T.
Lard
2 C.
Soup stock
(or
cooking oil)
Procedure:
1
Kill fish by striking a
clean.
back.
Split
blow
to the
lengthwise from
it
Chop the large bones
head (do not remove head),

gills
down without
Scale and
cutting through
into sections.
Put the fish in boiling water with some green onion and ginger
about 3 minutes over
puff out).
Remove
medium
the fish
the
fire until the fish is
cook
done (when the eyes
from pan and place onto a
platter.
Sprinkle the young shredded ginger on the fish.
Splash wine
soysauce, sugar
add lotus
until
the
in
root
thickened.
3T
heated
vinegar
Sprinkle
When
cornstarch (mix with 5 T

1
Add
add soup stock immediately.
and food color
salt
starch or
pour over the fish.
oil,
the soup is boiling

.
cold water)
lard (or hot cooking oil) into the
cook
sauce
Serve immediately
35
tA
]>
>
>
1.
2.
3.
4.
5.
.
7
36
fb
wO /Cbi
Sweet and Sour Boneless Fish

Ingredients:
1
Whole fish (about
Dried mushroom
Onion
Tomato
{small)
5 T.
Flour
Cornstarch
Salt
Remove
Ketchup
t.
Cornstarch
2 t. Salt
{to marinate
through the
tterfly.
{seasoning sauce)
4 T. Water
"
fish)
1. T. Wine
"
Procedure:
Cut the head off the cleaned fish
cut
4 T.
Water
t.
Soy sauce
Wine
4 T. Sugar
(Jlour batter)
3 T,
T.
4 T. Vinegar
Eggs
5 T.
1/2 T.
i
Green peas {or fresh soybeans
2 T.
2
1-1/2 lbs.)
Open
back.
the bones
the
On
t.
Sesame oil
Peanut oil
Split the fish length
o halves to
form
wise but do not
the
shape of a bu1/4" deep
the inside of the fish cut three
slashes lengthwise on each side and slash the same way crosswise 1/2'
apart
Marinate the fish with
Soften
the
mushrooms
salt
and wine' for 10 minutes
warm water
with
Cut into cubes
Peel tomato
and onion then cut into cubes

3
Make
Mix
5.
batter with egg,
flour
cornstarch and water
seasoning sauce in a bowl.
the
Heat the
Dip the fish head in the batter.
oil.
Dip the two pieces fish and fry for

oil
is
heated up again.
Turn and fry
minutes
Fry
Take
until
golden brown
wait until the
out,
for another minute
Arrange
the
fried pieces on a large platter with the head

6
Heat 3T
seasoning
oil,
saute onion,
sauce mixture
mushroom, tomato cubes and peas

until
thickened
and cooked through
Stir
Pour
in
it
over the fish and serve
NOTE:
The
fish can be either boned or not boned.
cutting and seasoning.
Refer
to Picture
Most
There are several ways
of our foreign friends prefer this
of
way.
No.
37
^
1
'
1.
2.
3.
4_
5.
.
9
38

Ingredients:
1-1/4 lbs.
3
Eggs
{flour batter)
1/2 C. Flour
{soaked and shredded)
Ham
{cooked and shredded)
3 T.
Baking Pcwder
4 T. Vinegar
Shredded ginger
3 T.
Sugar
Diced red pepper {or shredded)
3 T.
Catsup
Diced onion
3 T.
Water
2 T. Green
1/2 T.
"
peas (ôptional )
Wine
{to soak fish)
j/2 t.Salt
6 C.
1/2 C. Cold water
T. Shredded green onion
1 T.
Black mushrooms
2 oZ.
1
Fish {firm white meat)
/,
{seasoning sauce)
Salt
T. Cornstarch
t
Sesame oil
Peanut oil
Procedure
1
Removing
It" wide,
2.
On
a flat
all
bones and skin, cut fish crosswise 1/4" thick and
long,
then soak with wine and salt about 10 minutes

slice
of
sprinkle
fish
bit of
little
cornstarch.
mushroom on
pieces of shredded green onion, ginger, ham,
Lay a few
the fish and
roll up.
3.
Coat fish rolls
with flour
minutes
out
one
4.
(take
once
after
more minute), remove
Put back into frying pan ZT

red peppers
and
seasoning
peas and fried fish rolls
* Refer to
Picture No. 9.
minutes
it
until
of
peanut
sauce
oil to
stir
brown, about
then heat oil again,
fish rolls and drain off oil
mix well
on the top before serving
and deep fry
batter
fry-
from fry pan.
stir fry the
until starchy.
and
diced onions
Then add green
Sprinkle a few drops of heated oil
(Decorate with shredded green onion).
39
1.
2.
4.
5.
10
40
>^
1^

Ingredients:
1
lb.
Small shrimp
{without shell)
T.
Salt
Wine
Water
Pork fat
3 T.
Green onions
3 T.
Cornstarch {or flour)
slices Ginger
8 C.
Peanut oil
3 oz.
Egg white
t.
Pepper salt
Procedure:
1
Clean and chop the shrimp and pork very fine

and wine
Crush
Add
Put
in a bowl.
3 T.
Water about
from #2
juice
Add
salt
well.
green onion and ginger with blade of knife
the
soak with
3
mix
to
Put
in a
at a
time
bowl,
minutes
10
shrimp and pork mixture
mix
well after each addition

4.
In another
bowl beat egg white until dry and add
Add cornstarch and mix

5.
Heat peanut
of left
will
spurt from
hand
and drop in hot
frying
in
oil
palm
pan
the
oil
Wet
Close fingers
Drain and remove
shrimp-pork mixture
left
hand, place 2 or 3T
An amount about
top of the fist.
the
size of a walnut
With a wet spoon remove the ball
right hand Separate the balls as they rise to the

.
and become crispy and golden. Keep

6
to
well.
to platter
oil at
370 C and fry
to 4
top
minutes
serve immediately with peppercorn sal
t.
NOTE:
The
frying
shrimp-pork mixture may be kept
in refrigerator for
day before
Refer
to
Picture No.
10.
41
.
1/4
1.
2.
3.
4.
42
Shrimp with Cashew Nuts

Ingredients:
Small fresh shrimp
2/3 lb.
{without shell
10
1/2
Green onions (7" long)
10 slices
Ginger
t.
marinate shrimp)
t.
.
"
Salt
,,
T. Wine
1/4
Peanut oil
3 C.
{to
T. Cornstarch
Cashew nuts
4 oZ.
Egg white
1/2
{seasoning sauce)
Salt
,,
Sesame oil
Procedure
1
Clean shrimp and pat dry,
then
mix with egg
white,
cornstarch,
salt
and soak for an hour at least.

2
Fry
the
heat.
3
Remove
Heat the same

minute
4.
cashewnuts in heated
oil until
minutes over low
drain and set aside to cool.
oil
again
(about 320 C) pour in
remove shrimp and drain
With another
brown, about
oil fry the
oil
shrimp and fry for half
from pan.
green onion and ginger slices, add shrimp
and seasoning sauce quickly, then stir until thoroughly mixed over heigh
heat.
Trun
off fire
add the cashew nuts and serve
NOTE:
You can use green peas or diceed bamboo shoot or water chestnut as a
substitute for cashew nuts
43
1.
2.
3.
4.
'
Prawns with Tomato Sauce

Ingredients:
Fresh prawns {about
12
2 lbs.
T. Green onion chopped
T. Ginger chopped
1-1/2 C.
T.
Cornstarch
Cold water
2 t.
Salt
Sugar
10 T.
Soup stock {or water)
4 T. Tomato catsup
(jnake paste
Peanut oil
T. Wine
Procedure
1
Cut each prawn down the back and remove black vein.
clean.
shells,
2
Heat
peanut
side one minute

3
oil in frying
pan,
cook the prawns until red (fry each
Sprinkle wine and add salt, sugar and soup stock,
Remove
4.
In the
Do not remove
cook about
minutes
from frying pan.
all
same
fry pan heat another 3 T
peanut
oil to fry
shredded green
onion and ginger then add tomato catsup stir-fry about half minute
into the
prawn and sauce mixture
tarch paste
st
stir
and serve
cook another half minute
and fry until thickened.
Lay
Pour
add corns-
Sp inkle IT. hot cooking oil la-
lettuce leaves orr platter for garnish.
45
1/3
13^
^
1.
2.
3.
11
46
Crab Meat with Green Cabbage

Ingredients:
1/2 C. Cooked crab meat (or
1/2 can Crab meat
/
Hard cooked
C.
t.
T.
1/2
Salt
Wine
1-1/2 T.
Cornstarch
(make paste)
T. Cold water
Egg white
3 C.
T. Ginger Chopped
T. Green onion Chopped
Procedure
.
crab roe
Small green cabbage
20 pes.
1/2
Soup stock
T. Peanut oil
Boil
cabbage in boiling water about
water
remove cabbage and soak
heated
oil
and add one
cup
minutes over high heat, discard
in clod
soup
stock,
water
1/2
then stir fry with
salt.
Cook
minute
place all into a bowl.

2
Heat 3T
the crab
3.
pan, fry green onion and ginger a few seconds
oil in fry
meat and splash with wine
stir-fry,
add 2C
soup stock,
salt,
and cornstarch paste
Now
add the crab roe (chopped well), and splash beaten egg white
refully
thi.s
Stir until blended,
on top of
add
1
t,
boil until thickened.
drop one more table spoon heated
green cabbage
bowl and placed on a platter
which has been removed from
You do not use
this
oil;
its
ca-
pour
warm
cabbage soup stock.
NOTE:
Chinese
cabbage
cauliflower
place of green cabbage
Refer
to
Picture No.
if
cucumber or asparagus may be used
you prefer
11.
47
in
in
1.11
U
2.
'
3J
|
4.
5.
6.
_1
14
48
Brown Sauce
Assorted Dish with

Ingredients:
oZ. Chicken
meat
Wine
T.
10 oZ,
Ground pork
4 T.
1/4 lb
Ham
T. Cornstarch
T. Cold water
squid {soaked)
or
1-1/4 lbs. Sea cucumber
Dried mushrooms
Bamboo shoot
5
1
Snow pea pods
12
Eggs
Soy sauce
(make paste)
Salt
3 C.
Soup stock
Sesame
T. Peanut
oil
oil
Procedure:
1
Beat
egg add
frying pan
Add
well.
salt,
jt.
cornstarch, and jT
salt,
|1
make
2t.
Using
water,
large thin pancake with the mixture
cornstarch,
wine and
It.
egg
small meat balls with the other half
of the
mixture
mix
Make
ground pork,
to
Put half of the mixture on the pan cake, roll into a tube
steam the meat
roll
and balls for about 10 minutes or until done
Cook ham and chicken with water,

ham, chicken, and squid.
cool,
let
save the stock.
Peel and boil whole bamboo shoot about 15 minutes

Soak dried
mushroom
in
warm
let
Slice
cool and slice
water and remove stem, then slice
Cut sea cucumber crosswise about Z^" long, boil with some extra
onion and ginger about 10 minutes
oil,
add 2T
soy sauce,
the
Fry
cook about
the
sea cucumber in 2T
minutes
green
heated
Drain and discard the
juice
6
Heat 3T
oil.
Fry
and pea pods,

1
minute
in
the chicken
meat, sliced bamboo shoots, mushrooms
then add soup stock,
2T
soy sauce,
Add sea cucumber and ham, continuing
to
l^t.
cornstarch paste until thickened and heated through,
oil,
Pour
arrange the meat balls and sliced meat

the thickened
roll
salt,
cook for
cook a while.
sprinkle
Stir
sesame
on a large platter
mixture on the platter and serve,
NOTE:
variation of the irtgr^dients
Refer
to picture
No.
may
be optional.
14,
49
'f
ir
(S
ifi
1.
2.
3.
4
(
13
Shark's Fin with Shredded Chicken

Ingredients;
A few
1-1/4 lbs. Short shark's fin
{soaked)
1
C.
Cooked chicken meat
(^shredded)
1/3 C. Dried black mushroom
C.
2 T.
2
T. Soysauce
salt
t.
1/2
sugar
C. soup stock
Bamboo shoots
T. Cornstarch
{cooked and shredded)
6 T. Cold water
Cooked ham (^shredded)
{soaked and shredded)

1
Parsey leaves
2 T. Wine
Green onions
1/4
Lard
t.
or
(jn
ake paste)
peanut oil
Black pepper
4 Slices ginger
Procedure:
1
To improve
water,
shark's fin place
the flavor of the
piece green onion,
slices ginger
it
2T
in a
pan
add 3C
cold
wine and cook for
10
minutes over low heat, drain and discard this water

,
Add
Heat
soup stock to the same pan,
Remove
heat.
3
the
shark'
oil in frying pan,
Sprinkle
in
chicken,
black
IT.
wine
season with soysauce

4
Pour
in big soup bowl,
stir fry
and add
mushrooms
salt
cook aViother 10 minutes over low
and discard this soup stock.
fin
green onion and
soup stock quickly
bamboo shoots and shark's
and sugar
sprinkle with
slices ginger
Add shredded
fin.
Let boil,
then thicken, with cornstarch paste
ham
shreds and black pepper
Place
parsley leaves on top for decoration.
NOTE:
To soften dried shark's
boil about 1/2
fin place in
hour over low heat
cold water and repeat procedure
6C
Let cool
cold water
.
let
Discard water
1/4 lb. dried = 1-1/4 lbs
remain
,
hours
add fresh 6 C
softened
shark's
fin.
Refer
to
picture No.
13.
51
1.
2.
3.
4.
5.
13
52
Eggs
Quail
in
Brown Sauce
Ingredients:
2
dozen Quail eggs
Sugar
20
Canned mushrooms
t.
l2
Tender hearts of green
T. Cornstarch
vegetable {or snow peas or
T. Cold water
Chinese brocecli
Soy sauce
2 T.
Flour
Salt
(make paste)
Soup stock
C.
1/2
1/2 Carrot
2 T.
Seame
oil
4 C. Peanut oil
Procedure:
1
Put the quail eggs in a bowl.
After
for
Cover the eggs with cold water
steamer and steam about 10 minutes
into
minutes remove the shell
about
2'
minutes
turn
the
Put the eggs
Place
water.
in cold
Marinate the shelled eggs with soy sauce

eggs frequently,
coat with flour
Deep
fry the eggs until golden brown.

2.
Cook
green vegetable
the
mediately and
in boiling
squeeze dry.
Boil
water
the
Plunge into cold water im-
carrot until tender and cut into
slices
3
Add sugar
sesame
salt,
oil,
for marinating quail eggs

4.
Heat 3T
oil,
Heat another 2T
Add
the
stir well,
Refer
cornstarch and soup stock in the bowl used

This
is
the
seasoning sauce
saute the green vegetable
cook about one minute

5.
oil in
Remove
add half of seasoning
frying pan, stir fry the
mushrooms
remaining seasoning sauce mix thorughly

pour in plate
to picture
No.
sauce
to plate
Add
and
carrots
quail eggs and
Serve
12,
53
'
1.
2.
3.
4.
54
1-1/4 lbs. Chinese cabbage

4 T.
Milk
T. Cornstarch
t.
Salt
C. Soup stock
Suger
T. Peanut oil
{make paste)
1-1/2 r. Cold water
Procedure:
1
Remove cabbage leaves

in
2.
|-
Heat 4T
oil in frying
about
heat,
S.G
wash and
pan,
minutes
add
cabbage
until
oil
let
another
oil.
to
Stir
well
si ice
is
cabbage and stir-fry with high

soft;
then add salt,
sugar
and
cabbage drain
When
the soup stock
starchy.
Add milk and
with soup stock

to
make
it
Remove half of this sauce and reserve

mix thoroughly.
remaining sauce
the cabbage on platter
slices then
be cut in wider pieces)
all of the
add salt and cornstarch paste
Add cabbage
Lay
cut in 2|^" crosswise
may
Place in a strainer and
Heat the frying pan and add IT.

boils
4.
wide strips (leaf portions
"
then pour the reserved sauce on top.
NOTE:
To
this
dish we
may
add
1/3
cup
shrimp or
scallops or
ham
cut in
small pieces
55
^
VH HU
/3
1.
2.
3c'
4.
'
5.
6.
1.
2.
56
Sauteed Mixed Vegetables

Ingredients:
1
Potato
Turnip
2 T.
Cucumbers (small
2 T. Cold water
Carrot
10
large
small
1/2
5 T.
Mushrooms
Be an CUT d sheet
1/3 C. Macaroni
3 t.
l/ 2
1/2
Sugar
t.
Cornstarch
intake Paste)
Peanut oil
Soup stock
T. Chicken grease
t.
M.S.G.
Salt
Procedure:
1
After
peeling and slicing the potato and carrot into flower shape,
them with boiling water,
(put carrot in first,
boil 3 minutes
boil
then add
potato and continue to boil another 2 or 3 minutes),

2.
Trimming
tip off,
about 2 minutes
3
5.
(do not peel) slice the
remove and soak
cucumbers
in cold
then boil with water
water
Cut the turnip in balls, and boil with boiling water until soft (about 7 or
8
4.
minutes)
Remove and soak
Slice each
mushroom
and cut
into dice
it
water
Soften the beancurd sheet with \yarm water
shape
macaroni
Boil the
in two.
in cold
in
boiling
water about
minutes
then remove and
rinse in cold water.

6
Heat the peanut

together
boiling,
oil,
fry potato, turnip, cucumber,
Then pour
in
soup,
and add salt,
add macaroni and beancurd sheet dices
stirring until
it
is
and mushroom
M.S.G. When it is
Add cornstarch paste
carrot,
sugar,
.
Splash on the chicken grease before serving.
starchy.
NOTE:
1
2.
All cooked vegetable should be soaked in cold water to keep their color,
To make a richer sauce
add
3T
milk
to
sauce mixture just before
serving.
57
1.
2.
3.
58
Scallops with Turnip Balls

Ingredients:
Dried scallops
2 oZ.
Turnips iabout
30 small
slice
t.
Jbs
T.
Wine
(jnake pasted
T. Cornstarch
or
round radishes
Ginger
T. Cold water
T. Peanut oil
1/2 C. Soup stock
Salt
Procedure
1
Soak the scallops in 1/2 C. boiling hot soup stock (or water) and cover,
about
2-3
hours
then
scallops with fingers

2.
steam another
Save the stock,
1/2 hour .
When
soft,
shred the
(use in #3),
Cut turnips into 30 small balls with a melon ball scoop.
Boil in water
about 10 minutes , drain and soak in cold water

3.
Heat 4T
seconds
oil in frying
then
add ginger and scallops
add turnip balls
minute over low heat.

thickened
pan,
and blended.
Add
wine and
salt
and
all
stir
in
Stir fry for a
soup stock.
few
Cook about
cornstarch paste
until
Sprinkle IT. hot cooking oil or chicken grease
and serve
59
The
author
annual
judging
the
Hong Kong Amateur
cooking contest
IC
!^?
The author judging Taiwan annual

cooking contest for cook's going
abroad
The author acclaimed champion
60
in
Sea food Cooking contest.
Dishes of
Southern China
t
King-Hua
Chicken
(See Recipe page 67)
(;
66
Picture No. 15
HKÎ<
d^'W
l^^^f
f
74
hcture No. lb
Stewed Duck with Vegetable

of Southern
Contents
1.
2.
62
Steamed Chickeen with Green Onion*
64
Crispy Chicken
65
63
66
King-Hua Chicken
67
4.
68
Dieced Chicken with Walnuts
69
5.
70
Minced Chicken
71
6.
72
Saute Gizzard with Pineapple
73
74
Stewed Duck with Vegetabe
75
76
Minced Pigeon
77
3.
7.
8.
i/l
in
Corn Soup
9.
78
Stewed Pork Rolls
79
10.
80
Sweet and Sour Pork
81
U.
82
Sweet Sour Pork Litchi Style
83
84
Cha-Shau
85
13.
86
Beef with Oyster Sauce
87
14.
--88
Beef Steak Chinese Style
89
15.
90
92
Shredded Beef with Green Pepper
91
Fish with Tomato Sauce
93
17.
94
Stir-Fried Sliced Fish
18.
96
Saute Lobster Tail in
19. ft
98
Fried Oyster Chinese Style
99
20.
10C
Egg Fu Yung
101
2L
102
Abalone with Oyster Sauce
22.
12.
16.
95
Tomato Sauce
97
03
104
Cantonese Stuffed Bean Curd
105
23.
106
Chop-Suey
24.
108
Cabbagee Rolls with Cream Sauce
25.
110 Assorted Meat Soup
in
Winter Mellon
07
109
! 1
61
'
1.
2.
3.
4.
5.
itt^
62
steamed Chicken with Green Onion

Ingredients:
1
2 1/2
whole Chicken (about
1-1/2 T.
Jbs.)
2
3
1
Green onions
slices Ginger
to
marinate
chicken)
T. Salt
Wine
1/2 C.
Shredded green onion
1/2 C.
Shredded young ginger
T. Peanut oil
"
Procedure:
Crush green onion and ginger with blade

and
salt,
of knife
put in bowl with
Clean and rub the chicken with

about 1/2 hour
ingredients (outside and inside) soak
but not over 2 hours
Place the bowl of chicken and marinade in boiling steamer

high heat for 10
Turn
off heat
into 1" wide
the
to
15
steam over
to
minutes
and remove the chicken after 15 minutes

2" long pieces
Cut the chicken
lay on platter in a chicken shape
Sprinkle
shredded green onion and ginger on top
Heat
oil
wine
mix well
oil
in
frying pan,
with a large cooking spoon scoop up all heated
and splash over chicken dish
Drain
this oil
back into pan and reheat.
Repeat process a second time but do not drain from dish, serve.
63
'
1.
is^)
2.
11
3.
ik
'
I
64
Crispy Chiken
Ingredients;
1
whole Chicken {about
Star anise {pa chiao)
Cinnamon stick
t.
1/2
2 lbs.
Brown peppercorn
Vinegar
Cornstarch
C. Boil
long)
Salt
Lemon
T. Syrup or honey {basting sauce)
2 T.
{sliced^
"
water
"
C. Peanut oil
t.
Pepper salt
Procedure
1
Add peppercorn,
Boil
minutes
cooked (about
2
minutes
Take the chicken
roughly
Deep fry over low
will be evenly
cinnamon and
in,
8C
continue
boiling water.
to boil until half
Baste chicken with basting sauce tho-
Tie a string around the chicken neck.
wind dry for about
fire
Hang
it
up
hours
Baste the chicken with
oil
constantly so that
it
brown.
Take out the chicken and brot the
4.
chicken
salt to
without cover
wipe dry
out,
many times
in a drafty place to
3
Put the whole
anise
star
Chop
oil.
into 1"
wide 1^" long pieces
Serve with peppercorn salt and lemon slices
NOTE:
this
fat
is a
well known Cantonese dish
Make sure
Chop quickly
in
the
The chicken should be tender and
skin is thoroughly wind dried to insure the crispness
order
to
serve
it
piping hot
65
1?^
1.
2.
^(
11
3.
EI
4.
5.
6.
ini
15
66
King-Hua Chicken
Ingredients:
1
Chicken {about
oZ. Chinese
1/2
2
l/2 t. Salt
l-i 2 lbs.)
Virginia ham
Green cabbage
lb.
3 t
Cornstarch
Cold water
Green onion
3 slices
(make paste)
,,
Soup stock
1-2/3 C.
Ginger
Procedure:
1
Clean the
Put
whole
ham and
15 minutes
minutes
ham,
minutes
turn off the fire
was
meat
ginger and
turn chicken once then
Take the chicken out after

soupstock.
that is the
slice chicken
"
wide and 2" long,
of chicken
arrange
meat, put one piece
cut into equal size as chicken.
ham
with
hot, then carefully discard
salt
Between every two pieces
that
Soak the chicken and

it
Reserve the water
on the platter
Cover and cook for
Remove chicken bones

of the
Steam for about 20 minutes
cups of water in the pan and boil, add green onions

chicken.
cook another
3.
put in a plate
boiling soup for 5 minutes to
make
With remaining 2/3 cup of soup boil with
and thicken with cornstarch paste
Then pour over chicken and "ham
on the platter
5.
Arrange the cooked green cabbage (seasoned with added
salt)
around the
platter before serving
NOTE:
"King-Hua"
is
city
of
China,
which produces the best hams in the
country.
*
Refer
to
Picture No.
15.
67
11
U-l 1
2/3
1.
fi^
(
2.
3.
4.
5.
6.
68
Diced Chicken with Walnuts

Ingredients:
1
Chicken {boned) or
2/3 C. Walnut halves {or cashewnuts)
lb.
chicken breasts
2 T.
Green
Green pepper
Red hot pepper
Slices Ginger
1/2
on ion
marinate
(to
T. Cornstarch
T. Soysauce
"
1/2
7".
Brown vinegar
1/2
7'.
Cornstarch
chicken)
{seasoning sauce)
Wine
T.
1/2
Egg white
Soysauce
Salt
t.
,,
Sugar
/,
4 C. Peanut oil
Procedure
1
Cut the
boned chicken into pie ces the
thoroughly with marinade

Cut green onion into
same
the
1/2"
long pieces
powdered ginger)
(or
1/4
slices should be about the
Now
walnut half and mix
If
Cut green pepper
and
red pepper
slices of fresh
ginger
fresh ginger is used, by far the
best,
size of a quarter
fry or crisp in oven 2/3 cup walnut halves
Set aside and prepare
seasoning sauce in a bowl.
the
Deep fry chicken

pieces stick
Fry
to
stir quickly,
you
and
heat.
each other the
oil in
pan and
like a
spicy hot taste
sauce
stir
If
the chicken
lower temperature slightly.
oil is too hot,
Remove chicken and drain

stir fry the
frying for only a few seconds
seasoning
Add
(about 300 C).
in oil, that is not too hot,
for 1/2 minute
Put back only 2T
If
as chicken (keep separate
size
of
Let stand for at least 30 minutes
the
size
off oil
from frying pan.
ginger slice s
Add onion,
then add the green pepper
add the red pepper now then add chicken
until
thickened
the walnuts and red pepper
if
it
and heat thoroughly turn off

is
used only for color
69
-f
.
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ittd
{[|?|
'
f)
6'
li^
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1.
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!^
5//L'lffft^^^lû;(
îlt
11^
"
2.
Lh
^!
'
'ifii^
'
1|^
3.
4.
1.
2.
Minced Chicken with Corn Soup

Ingredients
1/4 lb. Chicken breast
2
Egg white
T. Chopped cooked
can Sweet corn (#
3
6
ham
Salt
C. Chicken broth
4 T. Cornstarch
(make paste)
4 T. Cold water
,,
Procedure
1
Mince
into fine
and
egg white
bowl,
beat
B ring
to
corn and
let
boil
cream
1/4 lb.
style
chicken breast
corn.
Mix
Place in a bowl, add
carefully,
put aside
In another
egg white and set aside
slivers,
salt,
until
when
it
thickened
consomme
chicken broth or
boil 5 cups
add cornstarch paste
boils again,
.
Add chicken
Reduce heat
low,
to
with
Stir well
and
add the beaten egg white
carefully and stir until blended.

3
Pour
into
serving bowl and sprinkle IT
chopped
ham
Serve
NOTE:
1,
Instead
of
chicken meat, the scallops
abalone
or shrimp
may
used
2
To
this
soup we
may
add 1/3 C
milk just before serving.
71
be
m amat'
1.
^
2.
3.
4.
5.
II
18
72
>
Sauteed Gizzard with Pineapple

Ingredients;
6
gizzards
3 T.
4 slices pineapple
1
Green pepper
Red hot peppers
10 slices Swee
2
1
T. Tomato catsup {seasoning sauce
Duck gizzards {or 10 chicken
ginger
Ginger juice
Vinegar
T. Cornstarch
t
Green onions
t
T. Sugar
Cold water
{to
T. Wine
marinate
Salt
Sesame
5 c.
Peanut oil
oil
gizzards )
Procedure:
1
Score the gizzards after removing hard skins
Divide each into 4 pieces
Put them in a large bowl and soak with wine and ginger juice about 10
minutes
2
Cut each piece
pepper
3,
Mix
4,
When
all*
pineapple
of
"
cubes
pepper
Dice green pepper and red
long pieces
the peanut oil in the pan is heated,
Heat another 3T
the
ingredients of seasoning sauce in a bowl.
remove immediately. Drain

5,
into
Cut green onion into
oil,
red pepper
oil
fry gizzards for
seconds
and
from frying pan.
fry green onion,
sweet ginger
pineapple and green
then add gizzards and fry for 1/2 minute
Pour
seasoning sauce and stir briskly until thoroughly heated
NOTE:
Make some crispy bread or Hun-Tung
*
Refer
to
Picture No.
skins to decorate plate
and eat
18.
73
in
--
^
?
1.
4^
2.
ir^f
"F
3.
4.
5.
16
74
stewed Duck with Vegetables

Ingredi ent s
1
Whole Duck {about
Star anise {optional
Duck gizzard
Soy sauce {dark colored)
T.
Wine
4 lbs.)
Duck liver
Bamboo shoot
1/2 r. Sugar
Dried mushrooms
1/2 Carrot
10
2
To Cornstarch
(make paste
T. Cold water
Pea pods {snowpeas)
Green onions
Sesame
C. Peanut
oil
oil
Procedure:
1
Cut the duck through the breast lengthwise
duck
flat
Deep fry
In a
water
when only
Drain
Remove
Bring
(about
.
to
a boil
Stew
) .
low heat until the duck
at
Lay
spices
Stir
until
Sprinkle
from
Refer
to
stewed
the
cooked through.
some sesame
duck the Chicken

*
the duck on a platter with large bone
and
oil
may
Picture No.
sauce
it
Soften and slice the
removed.
Add
Thicken the
and pour
star
with
tender
is
Slice the gizzard and liver
it
Z\ hour).
of liquid is left (about
the ligament of the gizzard
sugar
Put the duck in and cover
and cook the bamboo shoots and carrots

.
Sprinkle and rub the
Let stand 10 minutes
the duck until golden brown.
green onion.
boiling
the breast and lay the
Dutch oven (or deep pot) mix soysauce from #1, wine
anise
4.
Open
a big round plate with skin side up
on
duck with soy sauce.

2
sliced
sauce
Slice
mushrooms
Remove
crumbs
ingredients from #4.
with
over the duck
the
cornstarch
Serve
paste
Instead
be used
16
75
of
fi-f
1/4
1.
^-
2.
3.
K
4.
5.
6.
17
76
Minced Pigeon
Ingredients:
1
pigeon
meat)
{or 6 oZ. chicken
1/2 T. Soy sauce {to marinate meat)
oZ.
Pork Jean
t.
Chicken livers
Egg yolk
Onion
Dried mushrooms
Water chestnuts
small
bamboo shoot)
(or /
Green peas
3 T.
24 Lettuce
leaves
Rice noodles
3 oZ.
Peanut oil
5 C.
1/2
Salt
Cornstarch
t.
Sugar
T. Soysauce
T. Soupstock
t.
1/4
{Seasoning sauce)
Cornstarch
Salt
Sesame oil
t.
Black pepper
Procedure:
1
2.
Remove
cornstarch, and -sugar.
Soak dried mushrooms in
Heat
bowl, marinate with soy sauce,
in
oil
salt,
egg
Let stand for 10 minutes
warm
water, discard stem,
Chop onion and water chestnuts
into
chop into
small
small pieces
very hot, deep fry the rice noodles until puffed and golden (only
seconds each side).
Use
until well
5.
put
yolk,
4.
small cubes,
in
cubes
3-
bones from the pigeon, cut pigeon meat, pork and chick en
all
liver
heated
done
Heat another
add
oil to fry the
oil in fry
mushrooms and water
heat.
until
pigeon,
mixed thoroughly.
Pour over
to
bowl
add chopped onion, fry one minute
pan,
chestnuts
Then add meat mixture
pork and chicken liver mixture
Remove
(about 3 minutes).
stir fry
another minute over heigh
green peas and seasoning sauce

the fried noodles
leaves cut into 2|" round pieces, which will be used
Stir
Serve with lettuce

to
wrap around
the
meat and noodle mixture
NOTE:
Instead of lettuce leaves
Refer
to picture
No. 17,
spring roll skins or wheat tortilla
may
be used.
77
1.
'
2
a
4.
5.
19
78
stewed Pork Rolls

Ingredients:
3
T. Sugar
Pork loin
Bamboo shoot
T.
Dried Black Mushrooms
1-1/2
Green onions {young)
3 C.
Boiling water
Green garlic
5 C.
Peanut oil
ib.
5 T.
1 T.
Brown vinegar
t
Sesame
oil
Soysauve (Jo marinate pork)
Wme
Procedure
1
Boil the
bamboo shoot and
rooms
discard
stems
cut
and
it
cut
long pieces
into
14 pieces
in
Soak dried
mush
cut green onion into
long pieces
2
3.
Drop and soak
the
and separate
into 3 or 4
it
Cut the
pork into
back
knife
shoot
of
and
green garlic in boiling water and remove each leaf
14
strands
slices
few times
pound each slice with wood mallet or the

Place
green onion, then roll
it
on each one a mushroom, bamboo

well,
and each pork roll should be
wrapped with green garlic strand or fastened with a toothpick.

4
5.
Soak the pork rolls in soy sauce and wine for about 20 minutes
Deep fry
the
pork rolls in hot peanut
remove and drain

6
oil
about
remaining marinade
with,
vinegar and boiling water
cook about 30 minute s
When
the sauce is
reduced
until
brown
to half a
cup,
add sesame
sauce
add sugar
or until done
oil
and
it
is
ready-
serve
Refer
to
Picture No.
19
from pan
the oil
Stew the fried pork rolls
to
minute
79
& .
^ -
2.
3
4.
5.
20
80
Sweet and Sour Pork

ngredients
Pork tenderloin
lb,
Green pepper
4 slices pineapple
3 T.
{or
1 C.
Cantonese pickles)
1/2
1/ 2
(to marinate pork)
Salt
T. Soy sauce
T. Cornst arch
T.
Egg yolk
C. Peanut oil
Cold water
Vinegar
(^Seasoning sauce)
4 T.
Sugar
4 T.
Tomato catsup
4 T.
Cold water
Cornstarch
Salt
Sesame
"
"
//
oil
C' Cornstarch
1/2
//
Procedure
1
Pound pork with

then cut into
the
Heat
square s
"
squares
6
back
inch square s
Cut green pepper

into
3.
of a
halves
into
Next cut 4
cleaver (this
to
tenderize the pork),
remove seeds and membrane s

slices
of
pineapple
into
the
and
same
cut
size
Set aside
cups
While
oil.
When
cup cornstarch.
oil is
heating,
off oil
thickened
Turn
once more until crispy.
Remove
from frying pan.
Put back into frying pan

stirring constantly
coat each piece of pork in 1/2
ready, fry pork until brown and done (about
oil is
Z minutes), take out, reheat oil then fry
pork and drain

4.
is
Soak with marinade for at least 1/2 hour
Add
off the
oil,
fry the green
pepper and pineapple
the seasoning sauce continuing to stir fry
heat
Add
the pork,
until
mix well and serve imme-
diately.
*
Refer
to
picture No.
20.
81
'
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4^
,
'
1.
It
2.
-.
3.
1-4.
5.
21
82
'-
'
f^j
Sweet Sour Pork Litchi
style
Ingredients:
1
Pork tenderlion
lb.
T. Soysauce
Green peppers
3 T.
Sugar
Water chestnuts
2 T.
Vinegar
Green onion
3 T.
Water
1/2 T. Garlic (chopped)

1
T.
t.
t.
Soy sauce
to
marinate pork)
Cornstarch
"
1/2
Salt
//
"
Wine
"
6 C.
t.
1/4
t.
t.
t.
Sesame
"
II 2 T.
Cornstarch
1/2
{Seasoning sauce
oil
Peanut oil
Salt
Red food
color
Procedure:
1
Cut pork into
1" x 2"
salt
1/4" thick slices,
and red food color fo
water
Sliced
and vertically,
horizontally
slice
chestnut
along the grain.
Marinate with soysauce

10
Score each
cornstarch
minutes
and green peppe:
chop the garlic and cut green
onion into 1/2" sectoins

Roll pork slices into cylinder style
until
Heat
oil to
and green pepper

through.
-''
Refer
then deep fry about 1/2 minute
or
done
to
Add
saute garlic and green onion,

,
finally
stirring
the pork in the
picture No,
in the
then add water chestnut
seasoning sauce until cooked
sauce and mix well.
Serve
21
83
1/3
1.
ii
2.
S
)
iH:
'j:)^,
#']^
3.
84
'i:^
1M^
Cantones Roast Pork

Ingredients
Pork {lean
Sesame oil
1-1/4 lbs.
2
t.
1/2
T.
1/2
T.
loin)
2
5
Green onions (to marinate pork)

slices Gngeri
Sugar (0, syrupy
5 T.
Soysauce
Hot water
2 T.
Wine
2 T.
Sugar
T.
1/3
Ho is in
t.
,,
,,
,,
sauce
Red food color
"
Procedure
1
Cut pork into strips 6" long and

4 slashes about
not
2.
more
Hang pork
around, Score each side in at least
Soak with marinade for
at least 3
strips on hooks and place in charcoal oven.
Baste with marinade sauce

7
hours but
Cover and roast
place hooks on opposite end and
more minutes
Remove from oven and brush

T
"
than 6 hours
for 8 min.
roast for
1/4" deep.
hot water and 2
t.
sesame
with syrup
made from
1/2 T
sugar
/2
oil.
NOTE:
1
This may be hung from the top rack of an oven but the flavor is improved
when roasted over charcoal. If using an oven the roasting time should
be doubled.
2.
This
is
good sliced and served cold
or noodles or
many
It
may
also be added to fried rice
different egg and vegetable dishes
85
4^
(Siv-BX.
J T<
/J\
S/RJ
M-
1.
2.
3.
4.
^vp. Sl^
/In

Ingredients:
Lean beef (flank steak)
lb.
Pes. Green onions
slices Ginger
1/2
t.
Baking soda
t.
(Jo
Sugar
T. Cornstarch
T.
Soy sauce
T.
Water
2 T.
(J
2 T.
long)
Oyster sauce (^Seasoning sauce)
T.
Water
t.
Sugar
marinate
1/2
beef)
1/2
t.
Cornstarch
Sesame
"
4 C. Peanut
"
1/2
1
"
lb.
T.
1/2
Cooked Peanut oil
"
oil
oil
Green Vegetable
Wine
Salt
t.
t.
"
Sugar
Procedure:
1
Slice
the
beef into
"
squares
at least (longer is better)

2.
Then add
in 2
cooked
oil
and mix well.
Boil the green vegetable in boiling water about 2 minutes
pan and
stir fry with 2
oil
hour
put in a bowl and marinate for 1
seasoned with wine
salt
Remove from
and sugar
lay-
on plate
3
Heat 4 cups
of oil in fry
light (done) about
4.
Use another
pan (about 300
10 seconds
T,
oil
to
fry
Remove
Add beef and
it
turns
beef and drain off oil from pan.
green onions and ginger, add beef,
quickly over high heat, next add the seasoning sauce
and heated through.
fry until
Stir until
stir
thickened
Pour over green vegetables and serve
87
^
V&
fLk
>
m^ttf
-m.sp
m MP
-vp.
ai'
1.
2.
3.
&
7jafl
"
22
88
"

Ingredients:
1-1/4 lbs. Bee

3 T.
Soy sauce
3 T.
Cornstarch
tenderloin
marinate beef)
(Jo
Meat
1/2
1
"
tender iZer
"
Baking soda
t.
Egg white
lb.
"
oil
broccoli
Tomato catsup {Seasoning cauce)
T. Worcestershire
T.
Wine
T.
Sugar
,,
Cold water
"
1/2
Green cabbage {or Chinese
M.S.G.
Salt
t.
5 T.
//
Cooking
3 T.
t,
3 T.
1/2 C. Cold water

1
1/2
3 C.
,,
Cornstarch paste
Peanut oil
Procedure:
1
Cut beef across

beef in the
the
grain
marinating
thick 2|-" square pieces
into
sauce
thoroughly soaked with the sauce
Turn
.
the
place
the
pieces so that every piece
Add cooking
oil.
is
Turn occasionally
Marinate for at least 4 hours

2
Heat the peanut

the
to
boil.
oil in
5.
the
steaks until done
Stir
in
the
mix
soup.
Take
seasoning sauce and bring
in the
Put the steaks
constarch paste until thickened.
the
gravy over the steaks
Boil the green cabbage in boiling water about
and 1/2 C.
well.
Arrange the steaks on a platter, pour
water and squeeze dry.
turn once
oil.
same frying pan, pour
into the sauce and
Deep fry
Drain the
steaks out.
Heat
oil.
Fry with
oil
minute
plunge into cold
and season with
After 2 minute s remove and
dram
dry,
salt,
M.S.G.
lay in platter
around the beef.
89
Refer
to
Picture No. 22.
.
'
1.
2.
3.
4.
90
#1
Shredded Beef with Pepper

Ingredients;
Tend er beef
oZ.
Green peppers
2 T.
1
T.
Green onion
Slices ginger
Soy sauce (Jo marinate beef)
1/ 2
Cooked peanut
oil
1/2 r. Wine
2
1/2
t.
C.
t.
Sugar
Salt
Peanut
oil
Coirnst cLTch
Salt
t.
Procedure:
1
Shred beef about

cornstarch
salt
mix with soy sauce
inch in length,
and soak for
Clean green pepper
wine
peanut
oil,
hour
remove seeds and membrane
and
cut in halves
heat peanut oil in
shred crosswise
3
Cut green onion and ginger into

pan,
fry
beef
and
stir
inch lengths shred
briskly over high heat about 20 seconds
drain
out.
4.
Heat another
oil in
shredded green pepper
pan.
salt,
Stir fry
ginger and green onion, then add
sugar and stir well.
Add
beef,
blend
tho-
roughly and serve
91
'
^
M
m By
>
S
1.
.
2.
3.
'
^
23
92
"J

Ingredients:
Fish, firm white meat
lb.
Sugar
(JSeasoning sauce)
1/ 2
Diced onion
3 T.
Vinegar
11 3
C.
Diced dried mushroom
3 T.
Water
{Soak
warm water
in
first)
4 T.
Green Peas, partially coaked
2 T.
1
Egg white
T. Cornstarch
{to marinate
1/2
t.
Salt
1/2
c.
Cornstarch
fish)
,,
T.
t.
Tomato catsup
Wine
,,
Cornstarch
t.
Salt
Sesame oil
6 C.
"
Peanut oil
Procedure:
1
Remove
all
bones and skin, cut fish meat crosswise 2" long,
1/4" thick.
and
Marinate with
egg white
cornstarch,
l|"
wide
t.
salt,
about 1/2 hour

2
Prepare seasoning sauce
Coat each piece

in
heated
drain
4.
oil
Heat
2
,
sliced fish in cornstarch (1/2 cup)
deep fry about
to
oil
in
and quickly drop
.minute until brown.
frying pan, fry the onion,
stir briskly until thickened.
off the fire
Refer
to
bowl and set aside
Remove
fish and
off oil,
sauce
of
in a
and
stir until
blended.
mushrooms and seasoning
Add green peas and
fried fish,
turn
Serve immediately,
Picture No. 23.
93
1.
2.
3.
4.
5.
94
15
stir-fried Sliced Fish

Ingredients
Fish firm white meat
1-1/4 lbs.
1
Bamboo
Dried Black mushrooms
1/2
shoot
Ginger
Egg white
1/2
t.
1/2 T.
Green on ions cut 1" long
5 slices
(Jo
marinate fish)
Salt
"
Wine
,,
Salt
1/2
t.
Sugar
(^seasonging sauce
Wine
Soup
2 71
(Chinese broccoli
10 pes.
t.
1/2 T.
Green vegetable
lb.
1/2
stock
t.
Soy sauce
t.
Cornstarch
Sesame oil
Peanut oil
3 C.
Procedure:
1*
After removing
1/4" thick
2
bones and skin, cut fish cross wise

1
Cook bamboo shoot and

in
all
Soak with
warm
egg white
slice into smaller size than fish
water and remove stems
Cook the green vegetable
wide
"
in boiling
Soak mushrooms
cut each into two or three pieces
water about
minute s
cold water immediately, then squeeze dry and fry with 2 T
with added
wine
and
salt
1^" long,
and salt about 1/2 hour
sugar
Plunge
seasoned
oil,
Mix well and
into
lay on the
platter.
4.
Heat
oil in
Remove
5
frying pan, fry all the fish over high heat about 10 seconds
the fish and drain oil
Heat the frying pan again,

add mushrooms
add
bamboo shoots
and
and seasoning sauce
from frying pan
Stir until
oil,
Stir
fry green onion and
ginger
fry a few seconds
add fish
thoroughly mixed
Serve
95
>7B
~\
-mak
1.
2.
3.
4.
5.
24
96
Sauteed Lobster Tail in Tomato Sauce

Ingredi ents:
1
Large Lobster {about

lbs.) {or 2
Diced onion
1/2 C.
Green peas
3 T.
1/2
Salt
t.
Catsup
Water
T.
Sugar
meat)
t.
I/2
"
3 C.
(S eason iag sauce
,,
Cornstarch
,,
Salt
t.
Peanus
,,
Vinegar
1/2 T.
Egg white to marinate
1/2
3 T,
2 T.
1
( cooked )
lobster
Small Lobster )
,,
oil
T. Cornstarch
1/ 2
T.
Wine
,,
Procedure:
1
Cut up the lobster
minutes
2.
tail
Steam the head and
tail of
and brush with some
Measure
Heat
into
oil.
small bowl catsup, water
oil
in
stir fry
frying
pan
Mix
to 37
sugar
Put in frying pan
When
oil,
fry diced
platter and serve
Picture No.
24.
vinegar
oil is hot
cornstarch
add the lobster
Drain
oil
and
onions for a few seconds
the seasoning sauce and lastly the peas and lobster
to
and
well.
about 10 seconds over high heat.

Set aside
Refer
meat
slice the
marinade for 30
Set on an oblong platter head at one end
lobster in a bowl.
Pour on
in
remove from steamer
lobster about 20 minutes,
as the seasoning sauce
meat and
5.
meat
lobster
other
and salt,
4
Soak the
at least.
tail at the
3.
and remove the meat from shell,
(crosswise).
horizontally,
meat cook
until
place
Add
thick
2 1/
*;f;
4t
1/3
.
!
1.
2.
'
3.
4.
5.
98
ii

Ingredients
1
Oyster {shelled)
lb.
2/3 C.
II
3 C.
L Baking powder
t.
2 T.
pepper corn salt.
Peanut
oil
"
"
Salt
t.
t.
5 C.
Cornstarch
1/8
Flour {flour batter
pepper
"
Cooking oil
About
1 C.
Water
"
Procedure:
1
Rub some coarse

water until clear
4.
Make
shelled oysters with fingers
Rinse with
Drain.
Dip the oysters in a pot

heat
salt into the
Drain (Don't wait
full of boiling
until the
flour batter stirring to a
water only
water comes
to
secouds over
high
boil again.
smooth pasty consistency.
Dip oyster in flour batter and deep fry over medium fire until golden
brown
5
Line the serving plate with lettuce and tomato slices
Arrange
the
oyster
on top and serve with seasoned peppercorn salt
99
1/3
1;
1.
2.
.
3.
ilt^
/f
100
Egg Fu Yung
Ingredients;
6
Eggs.
1/3 C.
Canned
1/2 C.
meat
crab
or
shrimp
ham
4 oz. Chinese
barbecued pork (^shredded)
Dry
C. Bean sprouts or
t.
Soy sauce
Salt
1/2 C.
or
T.
8 T.
Green onion shredded
Soupstock
Peanut oil
mushrooms
black
soaked and shredded)
shredded bamboo shoots
ProceduKe
1.
Beat eggs until the
consistency of
soupstock (or cold water)

2
Heat 6T
oil
mushrooms
Splash
2T
salt.
oil
frying pan,
in
stir fry
Stir fry about
down
side
both sides until golden,
add
salt
t.
and
mix again.
crab (or shrimp)
bean sprouts (or bamboo
soysauce and
3
shampoo foam
of
shoots)
(or
pork )
Add
and green onion.
1/2 minute over high heat.
pan and add No.
remove
ham
to plate
egg mixture
Fry on
and serve
NOTE:
A
sauce
and bring
may
to
be added
boil,
Prepare
this
thicken with IT.
from
chicken stock,
Cornstarch paste
(IT
cold
t.
slat
water
mixed with IT. cornstarch).
101
1.
2.
3.
4.
102

Ingredients
can Abalone
lb.
Leaf
2 c.
lettuce
3 T. Oyster soMce
1
1
1/2
'/
Sesame oil
T. Wine
M.S.G.
Salt
t.
(make paste)
T. Cold water
Soysauce
1/2 T.
Soup stock
T. Cornstarch
Peanut
5 T.
Lard
oil or
Sugar
t.
Procedure
1
Cut each lettuce leaf in two halves lengthwise

stock add
Drain out
2
Remove
to
the
and
oil
a platter
t.
Heat
abalone from
when
it
oil in
mediately
boils
constantly.
4
to
again,
When
can and
5
Boil with
boil,
add
thick add
soup
10 seconds
slice into
1/4" thick round pieces
seconds
add oyster
abalone
1
sauce
soup stock im-
soysauce
and sugar;
and cornstarch paste slowly stirring
heated oil and sesame
Place the abalone attractively over the lettuce leaves

sauce over the top
cup of
M.S.G. cook about
pour in wine and add
frying pan,
Bring
t.
Discard soup.
Boil in boiling water about

3
1/2
salt,
oil.
Pour
the remaining
Serve
103
7^
>
//3
1.
2.
Ij
IT
3.
>
4.
25
104

Ingredients:
2" square bean
pieces
oZ.
Pork {chopped)
oZ.
Fish fillet (^chopped)
T.
2-\J
1/2
curd
&
soaked
Salt
Green on ion {^chopped)
T.
marinate pork)
Wine
,,
Cornstarch
"
Soy sauce
Soup stock
1-1/2 C.
T. Green onion (^shredded)
{to
flight color)
chopped)
1/3
T.
T. Dried shrimp
Soysauce {or oyster sauce)
2 T.
j/2
C. Peanut oil
MS.G.
t.
T. Cornstarch
T. Cold water
(make past
,,
Procedure:
1
excess water by weighing down the bean curd with a
Squeeze out the

board or
cutting
boil
in
salt
for about 2 hours
water
(6
Cut each piece crisscrossly
Drain.
Mix
the
add
stency
platter
flat
bean curd
the
chopped pork,
or
.
Cut a
fish,
water
slit
you are
If
salt) for
t.
hurry
in a
2
minutes.
altogether 24 triangle pieces
shrimp, onion with marinade
water (from soaking shrimp)
on each bean curd triangle
to
mix
to the
Stuff the
If
too dry
right consi-
with
meat
minutes
until
slite
mixture
Fry
the stuffed bean curd with
golden brown,
for 3-4 minutes

,
side
down for about
Add soup stock (water
not stick to the pan.
Add soysauce
meat
tipping the frying pan a little
will do)
Cover and simmer
cornstarch paste
to
broth and cook until thickened,
sprinkle shredded green onion and pour over bean curd
shredded green onion strips

Refer
to
w ill
Dish out carefully with pancake turner
so that the bean curd
Picture No. 25.
Serve
Decorate with
105
-ma}'
-m^stk
1/4
1.
2.
3.
fee
11
106
ri
Chop Suey
Ingredients
Lean pork
3 oZ.
2 oZ.
Soaked Squid ioptionaO
1/2 C. Small and shell ed

shr imp
Bar be cued pork or

cooked ham
3 oZ.
Bean sprout
5 oZ.
1/2 Pork kidne
Bamboo shoot
Carrot
Green pepper
OZ -Spring onion
{cooked')
Rice noodles or Vermicelli
2 T.
Soysauce
t.
Salt
t.
Sugar
t.
(^Seasoning sauc
Sesame oil
Black pepper
1/4
t.
5 C,
Peanut oil
{_cooked')
Procedure:
1
2.
Cut
ingredients in string shape except shrimp.
all of
Heat
very hot, fry the rice noodles
oil
seconds each side).

3
Use
nute
4.
same
the
,
Heat
Remove
oil to fry
to
oil
in
frying
pan,
kidney,
seasoning
stir
fry
stir
fry
mi-
barbecued pork, bamboo shoot,
minute
Add
the fried ingredients
squid and shrimp) and spring onion;
sauce;
oil.
green pepper, and bean sprout, about

(pork,
and golden (only
squid ard shrimp about 1/2
pork, kidney,
remove from pan and drain

5T
until puffed
platter and crush fine
thoroughly,
pour over
mix
fi'ied
well,
Add
rice
noodles.
the
Serve hot.
NOTE:
1
2.
Many
of these ingredients
Add what you wish.
are optional.
Bean sprouts and spring onion, should not be fried too long, keep them
crispy.
The correct name,

and
is a
in
Cantonese dish.
ChinS"It
for this recipe is "Lee
was
first'
served
while he was in Japan about 74 years Ago

to
be
served a regular meal.
stir fry concoction.
named
for
It
to
Gone Chop Sue y"
General Lee Hon Chung
was too
The chef combined
late in the evening
all his
This new taste pleased the General so
him and become
left-overs in a
much
it
was
a favorite of his.
107
if3
3^
ffi
-1.
1'^
2.
3.
4.
5.
6.
108
i
,
Cabbage Rolls with Cream Sauce

Ingredients:
1/4
lb
Chicken meat or pork
Round cabbage leaves
Chicken livers
2 t.
Salt
oz-
Shr imp ^shelled')
2 t
Cornstarch
oz.
Cooked ham
1-1/2 C. Soup stock
Dried mushrooms
Bamboo shoot
T. Fresh rrdlk (or 3 T. evaporated
milk^
(^cooked or
1/2 c. canned^
1-
Green peas
1/2 T, Cornstarch paste
T. Lard or peanut oil
Procedure:
1
Cut the chicken meat (or pork)

In a separate
in
small cubes, mix with
t.
cornstarch.
bowl clean shrimp then cut in small cubes, add
t.
cor-
nstarch and mix well.

Z.
Boil the whole chicken liver in boiling water about
small cubes.
in
warm water
in
3.
Heat 4 T
seconds
and 1/2 C
4
5.
ham
Cut
then cut
soaked
remove stems).
first
oil in frying
pan.
add mushrooms
.
minutes
and mushrooms in small cubes too
Fry chicken meat and shrimp,
bamboo shoots and ham
soup stock, bring
few
t.
salt
to a boil.
Add chicken livers and green peas

starchy, remove from pan.
Remove and discard core
Then add
stir
of
cabbage
add
cornstarch paste
Place
cabbage
in
stir until
deep pot
of
remove softened leaves This is not to cook the

Cut hard spine from leaf, keeping leaf oval shaped. Place
boiling water and gently
#4 mixture
in center of leaf
cornstarch paste
of
on platter
Set
and roll- sealing edges with a

side
cut
down.
little
bit
Place platter in
steamer and steam for 15 min.

6
For cream sauce; heat
when
boiling add l|
oil
add 1^ C. stock quickly, add
cornstarch paste
mix
until
t.
pour over cabbage rolls and serve while hot.
NOTE:
If
salt,
smooth, add milk,
cooked chicken and shimp are used, don't mix with cornstarch.
lAft
1.
2.
3.
4
5.
6.
it
.
110
Assorted Meat Soup in Winter Melon

Ingredients:
Cooked chicken meat

pork, duck meat )
Dry
(or
lbs
OZ'
Cooked ham
(Use only
Chicken gizzards
slices Ginger
Chicken livers
t.
Dry mushrooms
oz.
Bamboo shoot
4 oz.
scallops
.
Winter melon
6,,
or
7,,
from
part
lauuer
'
Salt
1/2 r. Wine
Shrimp {small)
C. Soup stock
T. Chicken oil
Procedure
1
Dice the
mushrooms in warm water

mushroom bamboo shoots
Remove
the
Soften the
Soak the
tender ,
ligament of chicken gizzard.

.
ham
Cut the gizzard and liver in
hot
in
water
then
steam for about
1/2 hour until
into shreds with fingers
Dip the above prepared ingredients (except scallop)

10
water
in
Cut shrimp into small, pieces
scallops
Tear
bamboo shoots
chicken and
small cubes
3
Boil the
seconds then drain.
The water should be
in boiling
water only
Do not
at a rolling boil.
over cook.
5.
Scrub the skin

the
seeds
desired,
etc
of a balanced,
,
from
Carve the rim
carve a design on the skin
Steam for about 1/2 hour or

6.
small ball shaped winter melon.
the inside
Remove
into zigzag pattern.
If
bow 1.
Put the melon into a big
until soft.
Put all the ingredients from #4 plus the scallop with liquid into the
melon bowl. Add salt, ginger, wine and soup stock. Steam 15 minutes
Sprinkle in some melted chicken oil and serve in the big bowl. (Remove
the ginger slices before serving).
NCfTE:
The ingredients inside
the
melon bowl can be
meat, pigeon eggs can be used too.

*
Refer
to
Picture No
26
flexible
Abalone
crab
Ill
112
Dishes of
Western China
120
Picture No. 27
Oil
Dripped
^Chicken
126
Picture No. 29
Camphor and Tea
Smoked Duck
(See Recipe Page
127)
^
,
@(
1
130
15_^)
162
Picture No. 30 (right)
(A) Stewed Pork

(See Recipe Page
in
Brown Sauce
131)
(B) Ma-Po's Bean Curd

(C) Dry Cooked String Beans

(See Recipe Page
163)
134
(
(
138
140
Picture No. 32(right)
(A) Shredded Beef Country

Style
(See Recipe Page
139)
(B) Kidney with Hot Sauce

(See Recipe Page
141)
144
Picture No. 34(left)
Paper-War
ed Fried
Fish
(See Recipe Page
145)
Contents of Western
Page
Bor.
Bon Chicken
115
1.
114
2.
116
Tung - An Chicken
118
Sauteed Chicken Cheng-Tu Style
119
120
Oil Drippeed Chicken
122
Stir-Fried Chicken with Green Pepper
124
Chicken with Dry Red Pepper
125
126
Camphor and Tea Smoked Duck
128
Sauteed Giblets and Livers
3.
4.
5.
II
6.
11
7.
8.
17
121
23
27
29
130
Stewed Pork in Brown Sauce
131
132
Beef Stew Sze-Chuan Style
133
134
Stir-Fried Pork String with Hot Sauce
12.
136
Steamed Beef with Spicy Rice Powder
13.
138
Shredded Beef Country Style
139
14.
140
Kidney with Hot Sauce
141
15.
142
Carp with Kot Bean Sauce
143
144
Paper- Warpped Fried Fish
145
9.
10.
'
11.
'
16.
17.
135
1
37
146
Sauteed Shimp with Hot Sauce
147
149
151
148
Popped Rice with Shrimp
19.
150
20.
152
Ma-Po' s Bean Curd

Minced Pork on Egg Omelet
21.
154
Eggplant Sze-Chuan Style
22.
156
Sweet and Sour Cabbage
23.
158
Sze-Chuan Pickle
159
24.
160
Sze-Chuan Cucumber Relish
l6
162
Dry Cooked
l63
18.
25.
'
J:jf^
String Beans
53
155
"
113
57
mm
>
.
1.
2.
3.
5.
il
114
.,
Bon Bon Chicken

Ingredients;
1/2
Yomg
chi cken
1-1/2 lbs
iabout
sauce')
Green bamboo shoot
cucumber
(or
1/2 T. Ginger (jninced')

11
2T. Garlic
cww
1/2
1/ 2
Oniric cd)
_Pe/)/>e"o;^7z
T, Brown Vinegar
"
T .Sesame
oil
"
T. Hot red Pepper oil
"
2 t
/Wfi^"
t
.
"
Sugar
1/2
Salt
"
3 T, Soysauce
10 Small green bean sheets

1
T. Sesame seed Paste (^seasoning
M.S ,G.
Brown Pepper corn
"
oil
(ôptional)
Procedure
1
Boil water in a large pot-
chicken out,
2
Slice
the
let
peeled
add chicken and cook for 20 minutes
cool.
green bamboo
soak with salt about 10 minutes

3.
Take
shoots or cucumber into small slices,
squeeze and lay on plate
Cut bean sheets in j" wide and soak in cold water a few minutes
Lay-
on top of #2.
4
Remove
big chicken bones, then cut
meat
into pieces
l|" long and thick-
ness of pencil, place on top of bean sheets and sprinkle with peppercorn
powder
5.
ginger and garlic
sesame seed paste with soysauce then add sesame oil, vinegar
pour
hot oil, sugar and M.S.G. in a small bowl, serve with chicken
before
carefully
eating)
the seasoning sauce over the chicken and mix
Mix
the
115
--
i:
1.
2.
IU
3.
4.
"
5.
116
..
Tung-An Chicken
Ingredients;
2
T Soysauce
lbs .)
Tc Brown vinegar
Green onions
2 t
Salt
Sugar
Young chicken
(jibout
10 Slices ginger
3
Red hot peppers
1/2
7".
1/2 Cor nst arch
Brown peppercorn
Co Soup st ock
T. Wine
T
t
col d
.
Qnake pasted
water
"
Sesame oil
T. peanut oil
Procedure
1
Clean the chicken and put

slices ginger on
Let the
1
"
it
in the
medium fire-cook
stew pot with one green onion and
for 20 minute s
stewed chicken cool remove large bones,
cut
meat
into piece
wide 2" long
3.
Cut green onion, ginger
4.
Fry brown peppercorn
red pepper into strings
in hot oil until
ginger and red pepper,
sugar
it
smells good, add green onion,
then add the chicken,
Finally add soup stock
stewing for
soysauce
minute s
salt
and
then stir in
the
wine
vinegar
5
Add cornstarch paste
stir until thick,
splash on some se same oil before
serving
117
(
##
_
i7
1.
EI
3.
4.
118
EI
2.
'
..
'
,.
Sauteed Chicken Cheng-Tu Style

Ingredients:
1/2 Chicken {about I-1/2 lbs
2
T
T
t
Salt
Sugar
Shredded celery
Shredded red hot pepper
1/2 7" Shredded gar I i

2
1/27" Bjôwn vinegar

Wine
1
Hot soybean paste
2
1/2 7" Shredded ginger
T
T
Brown peppercorn
Comstar ch
{make paste
Cold water
C Lard
1/2
"
or peanut oil
Procedure:
1
Chop the chicken with bone and skin
Heat the
(only
cooked),
add pepper corn,
and hot soybean paste

3
Add wine
ginger
Stir
in
stir
thoroughly.
Add red pepper
more, minutes
sugar
vinegar
salt
and
hot water
minutes
cornstarch paste until thickened
the
green onion
stir
garlic
Cover and simmer for

4.
square pieces
Saute the chicken pieces for about 2 minutes
oil boiling hot.
half
into
Add shredded celery and
Mix well and serve
NOTE
Cheng-Tu
is
a big
city in the
western part
of
China
119
yp
II
HU-
1.
2.
3.
g|
4.
1.
II
2.
3.
27
1i
II
JU
. :
Dripped Chicken
Oil
Ingredi ent s
1
ito marinate
chicken')
/6<y)
Whole young chicken {about

Green onions
slices Ginger
"
St ar anise
"
T\ Sojscmce
Wîwe

Biôun Peppercorn Powder
Sesame
oil
Peanut
oil
//
Procedure
1.
Clean chicken, then halve the back but do not cut apart, marinate with
wine
soysauce,
for
2
hour
green onion, ginger slices and star anise
Steam chicken wiht marinade for about 20 minutes

and then remove chicken
Heat the peanut

the
until
cut
Let
stand
at least,
skin
is
crispy
remove from steamer
Save the juice
oil in frying pan,
in pieces 1"
deep fry chicken for about
and the color
wide 2" long.
Lay
is
minutes
brown, take chicken out and
the chicken on platter in a chicken
shape
4.
Sprinkle
shredded green onion and peppercorn powder on chicken, then
pour heated sesame
oil
and
chicken juice over and serve
NOTE:
In this dish the bones
Refer
to picture
may
be
removed before cooking.
No. 27
121
'
maj'
>^
'
>
.
gl
1.
2.
3.
s,
Chicken with Green Pepper

Ingredients:
Young chicken iabout
2 lbs
T. Soysauce
Green peppers
Red peppers
1/2
4.
Garlic bud
Egg whi t e
(Jo marinate
ch i cken
T. Soysauce
Cornstarch
3 C.
^seasoning sauce)
Brown vinegar
7".
Wine
"
Cornstarch
"
Sesame oil
"
Sugar
,/
1/2
t.
Salt
"
Peanut oil
Procedure:
1
Remove
1
cornstarch,
4.
"
/2 egg white mixture
cube
Soak with
T, soysauce
1/2 hour (at least).
Remove seeds and stem from green peppers and red peppers
1" squares
3.
bone from chicken, cut into
all
Heat
cups
until
done
Use
peppers
T
,
peanut
oil to boiling point,
quick
stir
cut
into
fry chicken about 1/2 minute
remove chicken from pan and drain

oil fry garlic
slice garlic
it
stir-fry
a little while
then add red peppers and green

-
a few seconds
until thickens
oil.
Add
the chicken and seasoning
Serve immediatly
123
'
II
^'
>
1
5fr
1.
2.
3.
4.
ft:
&
i;
28
124
Chicken with Dry Red Pepper

Ingredients:
1
Young chicken (about 2 lbs

or a pound chicken bir mst
pes
1/ 2
1
1"
Dry red pepper
Peanut
"
{Seasoning sauce')
"
7\ Brown vinegar
"
"
T. Sugar
t
112
(to soak chicken')
oi
T Wine
l/ 2 T. Cornstarch
5 C.
Ginger chopped
T. Soysauce
T. Soysauce
1/ 2
C. Peanuts {without skins)
Cornstarch
t.
"
Salt
Sesame
"
oil
Procedure
1
Remove
and
all
bones from chicken, cut into

cornstarch,
stir
"
cubes,
add
soysauce
evenly in one direction and soak for half
hour
Wipe clean, remove

pieces
Heat
and seeds of dry red pepper, cut into
fry peanuts until golden,
Fry chicken
off oil
tips
remove and
in boiling oil for a half
minute
long
from frying pan

T
spoonful
oil to fry
dry red pepper until
thickened and heated thoroughly; turn off the fire

well just before serving,
to
"
let cool.
it
turns black,
ginger and chicken, stir quickly, next add the seasoning sauce
Refer
picture No,
Add
add
stir until
the peanuts
mix
(mix well)
28
125
1.
Jl
2.
3.
it
4.
5.
^
126
29
. ,

Ingredients;
1
Duck iabout
71 Satt
4 lbs
Wood
Cc
Brown peppercorn
1/ 2 C.
Saltpeter
chips (Camphor wood
best
is
Black tea leaves
C. Peanut oil
a little fruit peel
{.orange or
lemon)
Procedure
1
Fry peppercorns and

out and let cool,
side
let
then
salt in
Use string
In
Cover
for 5 minutes
Remove duck
take
and out
in
shade in a windy
hours).
to
put
in
more
Duck
black tea leaves and fruit peel
steamer
to
will be
May
brown.
steam for
skin is crispy and very dark.
lay on platter
Refer
minute
mixed together). Add a rock over this and place the duck on it.
Smoke this about 10 minute s over low heat. Turn the duck and
fry. until
='
in side
smoke
4
duck
the
hang the duck by the neck and place
to
heavy iron pot place the wood chips
(well
Rub
saltpeter.
stand for 6 hours or overnight.
area until very dry (about

3
dry pan over low heat about
mix with
Cut in
hours
1
"
Remove and deep
wide 2" long pieces
be served with green onion and sweet bean paste
Picture 29
127
yp
1.
2.
3.
4
5.
128
ai^
Sauteed Giblets and Livers

Ingredients
Chicken gizzards
Chicken liver
Bamboo shoot
or 8
water
Diry agaric
{fungus )
Green Onions (1/
2'
Wine
^to marinate giblets
Salt
Oil
T, Corns tar ch
t.
Black Pepper
Soysauce
(^seasoning sauce')
//
Sugar
Cornstarch
"
1/2
Sesame
1/2
Brown
"
oil
Peppercorn Powder
Procedure
1
Remove
the
membrane from gizzards and
put in a bowl,
add wine
cornstarch,
livers
salt,
then slice into pieces,
black pepper
Soak about 10
minutes and set aside

2
Peel and boil whole bamboo shoot about 15 minutes

soak agaric in
warm
water
3.
4.
Deep fry gizzards and

and drain
5.
Heat
skly, add
seasoning
off oil
from
peanut
oil,
in
Cool
it
an d slice,
slice,
small bowl.
liver
in
very hot
oil for five
seconds
remove
frying pan
add green onion, ginger and garlic
bamboo shoot
sauce
remove stem and
Stir
slices and agaric
briskly again
brown peppercorn powder and serve
//
1/2 r. Wine
long)
slices Ginger
C Peanut
1/4
chestnuts
12
stir well,
Stir fry bri-
add cooked giblets,
Place on plate and sprinkle with
1.
2.
3.
30
130
A)

Ingredients:
2
8
2
1
lbs
1/2 C. Wine
Pork ibutt or bacon)
2/3
Green onions
Star anise
C. Soys auce
1/4
Sugar
JVat er
lb.
Pork Rind
Procedure
1
Cut the
pork into \\ inch squares (Add pork rind
in a large piece
and
remove before serving.

2
Using a deep pot, lay whole green onions on bottom add pork squares
and rind piece
Bring
to boil
unitl the
3,
To serve
sauce
,
Add
star anise
soy sauce
wine
sugar
over high heat, reduce heat to about half,

is
reduced
to
water and cover.

stew for
hour,
1/2 cup and is rather thick.
lay onion on bottom of platter
add pork and sauce
NOTE:
Don't remove the cover,
Refer
to picture
but do shake the pot about every 20 minutes
30 (A).
131
1.
2.
3.
132

Ingredients;
2- 1/2
lbs
Beef ichuck
or flank')
Garlic buds
Green onions
Star anise
Wine
T.
T. Salt
1/ 2 C.
5 s li ces ginger
C. Soysauce
Lard
{or
peanut oil
T\ Hot bean past
Brown Peppercorns
Procedure
1
Cut the beef into
water
remove
to
oil in frying pan,
stir fry.
#2
Strain
tender
return beef and add
green onion, and
hours
peppercorns
the garlic and
soysauce and wine
Bring
to
Stew another hour or until beef
is
minutes
into the beef pot
(about
Add anise
when hot add
Then add hot bean paste
boil and cook for 2
water
boiling
about 2" above beef.
Use low-heat, stew covered about
Heat 1/2 cup

and
drain off the
beef,
fresh boiling water

ginger
inch square s and cook for half a minute in boiling
1 3
and mix.
hour).
NOTE:
If
you don't like
to eat hot
pepper, you should use only bean paste
more soysauce
133
or
1.
2.
3.
4.
31
134
Pork String with Hot Sauce
stir Fried
Ingredients:
10 0^ Pork Tender 1 in
6
Water chestnuts
3 C.
Dry Agar
T. Shredded
Gr een onion (^seasoning sauce
^fungus
T, Soysauce
Chopped Garlic
T. Brown vinegar
Soysauce {to marinate pork')
T, Hot Bean paste
Comstar ck
1/2
Peanut
oil
T Wim
t.
1/4
Sugar
1/2
//
Salt
//
Cornstarch
Sesame oil
t
Black pepper
"
Procedure:
1
Cut pork in
string style
marinate with soysauce and cornstarch about
15 minute s
2
Soak dry agaric

slice
3.
warm water
them when expanded
Heat peanut
minute
4.
in
oil
in.
frying
chestnut,
agaric
pan add pork
oil
to
stir
picture No.
stir
fry
and pork strings
prepared seasoning sauce

to
Also slice the water chestnuts very fine
then remove and put aside
Heat another
Refer
about 15 minutes then discarding stems
strings
Drain
off oil
garlic
and
stir
and just
ginger,
throughly.
stir for
1/2
from pan
then add water
Last add the ready
evenly and serve
31
135
1.
2.
^
1.
2.
35
136
CA)
steamed Beef with Spicy Rice Powder

Ingredients
3/4
3
Beef
lb.
T. Wine
pkg Rice powder
iahout
Green oni oris
slices Ginger
Star anise
T. Soysauce
T
T
Sugar
Salt
Hot bean paste

.
peanut oil
Procedure
1
Cut the beef into small slices about

nate in onion, ginger
and
salt,
2
oil for
soaking
After
steam
it
in
star anise
square and
soysauce
/6" thick; and mari-
hot bean paste
sugar,
about 30 minutes
dredge
each
slice
of
beef with the rice powder
shallow bowl over high heat for 20 minutes
special small steamer the time will be
the
wine
15
minutes
(if
Then
you use
NOTE:
Go prepare
frying pan
heat,
for
rice
power your self -Place
with 2 star anise and

5
minute s until rice
Roll to about the size of bread
Refer
to
Picture No.
35.
cup of uncooked
brown peppercorn and
gets a little brown.
rice in dry
stir
Remove and
over
let
low
cool.
crumbs
(A)
137
>
1.
#^
It
11^
)
2.
fi-
3.
'H
4.
E
5.
.
'S
1.
2.
32
138
A)
/!]
"
14
J
..
Dry Shredded Beef

Ingredients;
lb.
Beef (round steak)
OZ' Celery (about
2C.
4 T. Soys mice
T. Wine
Carrot (about 2/3 C.
t.
Salt
Sesame oil
"
Sugar
Red hot peppers
{to marinate beef)
Ginger juice
8
"
T. Peanut oil
Procedure:
1
After cutting the beef into string shape, put in a big bowl and marinate
with soy sauce, wine sugar and ginger juice for 30 minutes at least, but
not over 2 hours
2.
Remove
(if
4.
the
leaves and roots of celery and cut in one inch long pieces
very large
cut stalks in half or in fourths).
Peel carrots, remove seeds from red pepper, cut both into string shape
Heat
5
stir-fry the beef about 12 minutes (for first
oil in frying pan,
minutes fry over very hot heat, reduce heat
don't stop stirring).

(If
When
to half for 7
beef is very dark and dry
you need quickly, deep fry beef strings
in
minutes and
remove
very hot
to a
bowl.
oil until beef is
dark and dry about 4 minutes).

5.
With another
oil fry the
minute add the celery and
red pepper, then add carrots, after 1/2
salt.
Add
the
beef,
stirring until mixed.
Sprinkle in sesame oil before serving.
NOTE:
1.
For a moist and
soft
beef dish,
see Cantonese "Beef with Ovster
Sauce" recipe
2.
Hot sauce or hot
* Refer to Picture
oil
may
be added to this
No. 32 (A).
139
'11
if
)
Mi^
^8
-'
1.
)t
A:
2.
^
)
3.
:_
4.
R
if
5.
32
140
B)

Ingredients;
2
Whole pork kidneys iabout 12 o^)
Smal
cucu mbers
1/ 2
Chopped ginger
T. Soysauce
T.
Sesame seed paste ^seasoning
Brown vinegar
"
Sugar
t. Salt
"
"
a little
1
T. Sesa me oil
Brown peppercorn po voder
sauce
1/2 T. Chopped garlic
4 oz)
(âbout
10 Small green beans sheets

(ôptional
J Red
MS G
"
hot pepper oil
"
Procedure:
1
Choose a pink and yellowy kidney with a spongy
remove
zontally, and
from end
cuts
almost
knife
end only
to
flat
the white
1/3
the
Cut in half hori-
feel.
Score the outside in
or
of the kidney half.
thickness
across
in large thin pieces
slice
to
membrane
S oak
grain.
th>.
Lay-
slices in cold water.

2.
Let
3
sit
hour
Squeeze out salt water
In
small bowl prepare
salt.
t.
Lay on platter
t.
salt
and a
little
sesame
To
cups
of
seasoning
.
Mix
boiling
water add kidney
Remove kidneys and discard water

then squeeze dry.
to
adding garlic
slices
Boil for
Wash kidney
ginger
and
cold
picture No.
it.
Mix well
10 seconds
slices in cold water
Place in pretty layers on the platter
seasoning sauce poured over
Refer
sauce
sesame seed paste with
the
then add other condiments
water throughly
Place on top of cucumber
brown peppercorn powder
5.
2" lengths and sprinkle with 1/2
in
Cut bean sheets into strips and mix with 1/2

oil.
4.
cucumbers
unpeeled
Slice
Serve this
with
just before serving.
32 (B).
141
M
1
1.
2.
3.
1
)
142
IS
}y\
&
"'"^1'
rr ii)
Carp with Hot Bean Sauce

Ingredients:
1
Live Carp iahout
2 T.
lb)
t.
Salt
Green onion chopped
Sugar
Ginger Chopped
1/ 2
7\ By own Vinegcr
Garlic Chopped
1/2
II 2
T. Cold water
Hot bean paste

hot sauce
r Wine
(or
Soy sauce
1/ 2
Cornstarch
{make paste)
"
Sesame oil
Cold water
Lard
or
Peanut oil
Procedure:
fish
Kill
by
striking
Scale and clean.
Cut
blow
frying
pan and
stir
When
oil.
side (each side a half minute

the chopped ginger
head (do not remove head or
garilc
Push aside
the sauce is
has thickened
to half,
Sprinkle vinggar
then add wine

3
soy sauce
oil
salt,
same
sugar
minutes
add cornstarch paste
sesame
f ryboth
in the pan.
hot bean paste or hot sauce in the
thoroughly,
reduced
add the fish and
oil is hot,
and cold water place fish into sauce and cook
When
tail)
or 4 diagonal slashes 1/4" deep on each side
Heat fry pan very hot, add
Add
the
to
Stir until sauce
and chopped green onion on
top and serve
143
'
5,, X 5")
1.
1/4
2.
3.
4.
5.
34
144
Paper-Wrapped Fried Fish

Ingredients:
1=
1/4 lb, Pomfret {or any kind
of white meat fish

4 slices Cooked
14 pes
ham
to
Ginger jui ce
Salt
"
T. Wine
"
Parsley leaves
14 Cellophane paper
6
(2//^2//)
(Jo
t M.SG
"
T\ Sesame oil
"
1/2
(5//^ 5//)
marinate fish )
Peanut oil
Procedure
1
After removing the skin and bones
wide
2j" long,
marinade
2.
3
Slice
ham
1/6"
and
on center right.
nearest you.
.
Place in a large
thick.
squares then cut
1"
into
place one slice of
corners
cut the fish diagonally into 14 slice s-
bowl and add
Soak for 10 minutes, turning carefully several times
Brush paper with sesame

you,
Lay a
Make
oil
ham
(or
make
to
peanut oul)
center
to
left
fish slice on top.
a tight package
Keep corners square
and
With one corner facing
pc
parsley face
down
Fold up the corner of the paper
by folding over the
Now
triangles
16
left
then
right
tuck in the top corner firmly
to
close the package

4.
Heat
oil to
300 and add packages
should turn white

the
package
Remove from
Fry about
oil
Refer
to picture
minutes
The fish
oil
slice
from
Place attractively on a platter and garnish with colorful
fresh vegetables or the fish head and

*
and gently press excess
No
tail.
34.
145
^
.
1.
2.
3.
146
,
.
Sauteed Shrimp with Hot Sauce

Ingredients
1
2
1
lb
Peeled fresh shrimp
T. Tomato catsup
T. Chopped green onion
T Hot
T. Chopped ginger
i/ 2
Salt
ij 2
Sugar
Egg white
t. Wine
Salt
(Jo
marinate shrimp
1-1/2 7\ Cornstarch
pepper
oil
T. Soup stock
//
"
"
CoTHstaTch
,
Sesame
oil
4 C. Peanut oil
Procedure
1
Clean and dry shrimp, then marinate

starch mixture
Deep fry shrimp

white
about
Put back
egg white
about 300?
in oil (not too hot,
90% done
.
in
wine
Let stand for at least half hour (longer
oil in
add tomato catsup,
remove and drain
pan,
and
stir fry
stir quickly.
"
off
sesame
oil.
and corn-
better
When the shrimp turns

oil from pan.
) .
chopped green onion and ginger
Then add soup stock
Boil for only a few seconds then add cornstarch paste

hot pepper oil and
salt
is
Pour on a
plate
salt
stir,
and
sugar
add shrimp
Serve
147
1j
j
1
>
m
M
'
1.
2.
3.
5.
^
^
K
"f
6.
33
148
il]
3^-

Ingre dients:
6
OZ
Small shrimp
1/2
Pork tenderloin
4 oz.
Soysauce
7".
<J,o
"
Dry Black Mis hrooms
4 T.
T. Green peas {canned)
T. Soysauce
T. Brown vinegar
10 pes
3
C. Soup stock
ll 2
1
Crispy rice
shrimp)
(Jo marinate
Salt
"
Cornstarch
C. Peanut
oil.
marinate
Cornstarch
Tomato catsup
T. Cornstarch
Sugar
{make past
Cold water
t.
Salt
Sesame
"
oil
Procedure;
1
2.
Clean the shrimp, mix evenly with
t.
of
Shred pork tenderloin, mix evenly with
cornstarch and 1/2

1
/2
of
of salt.
t.
soysauce and
t.
of
cornstarch paste
3
Soak mushrooms in
warm water
15
minutes
Remove stems
Cut tops
in shreds
Use
of peanut oil to fry
remaining
oil
to
shredded pork and put
fry shrimp until well done
it
aside
and remove
to
Use
bowl
the
with
pork.
5.
Add shredded mushrooms and soup stock

add tomato catsup, soysauce; sugar
add
cornstarch paste
green peas
6
Keep
Deep fry crispy
this
warm
rice
in
quickly take rice to table

to
it
cook until starchy,
over low heat.
very hot
,
in
same fry pan, boil, then

When boiling again
vinegar and salt.
oil until
shrimp and
then add pork,
Add sesame
brown.
oil later
Lay on
the platter,
and pour the hot shrimp mix over
it.
Listen
snap and pop.
* Refer to Picture
No. 33.
149
"2 X
2")
2/3
1.
2.
3.
30
B)
Ma-Po's Bean Curd

Ingredients:
cubes Bean curd (2//x2//)
Salt
4 OZ' Ground pork (or beef)
Coirnsta/rch
Cold water
Gar lie chopped
T Green onion chopped

T Hot bean paste
t
Brown peppercorn powder
Cut the
bean curd into
Remove
all
add garlic
Boil for
3.
"
Soup stock
Sesame
Psanut oil
oil
for about 1/2 minute

2
Soys auc e
Procedure
1
2/ 3
imake paste
oil
1/2
inch cubes and deep fry in hot peanut
oil
(or boil in water)
except
hot bean paste
reheat and fry the ground pork well,
soy sauce
salt,
then
soup stock and bean curd.
minutes
Thicken with cornstarch paste, then sprinkle with onion and sesame
oil.
Place in bowl and sprinkle with brown peppercorn powder and serve.
NOTE:
Hot red pepper
-
Refer
to picture
oil
may
be added to this last,
if
you
like it hoter
No. 30. (B).
151
^cH
^
7
2/3
Si'
/S.
1.
2.
3.
152

Ingredients;
Eggs
Salt
imix in eggs
Ground pork
T. Cooked oil
"
T. Chopped celery
T. Cornstarch
"
T. Cold water
"
T. Soysauce
3 oz
2/3
Chopped ginger
Chopped garlic
Salt
Soup stock
Sugar
T.Wine
Peanut
1/2
oil
7\ Brown vinegar
Sesame
7".
oil
T. Cornstar ch
T. Cold water
past e )
(jnake
"
Procedure
1
Beat the eggs well

paste
in a bowl,
add
).
t.
salt,
oil,
T,
cornstarch
Beat until very smooth and thick.
Heat 1/2 cup
of
on the bottom.
when
the
peanut
oil in fry
Then turn over
pan, pour in eggs and fry until golden

.
eggs get firm take out.
Splash 2 T
Lay on
oil
warm
around side
of
pan,
plate and cut in small
pieces
3
In
frying pan, heat 3 T
splash in the wine,

boiled,
oil,
soysauce,
stir fry
soup stock,
pork.
salt
Add ginger and garlic,

When it has
and sugar.
add cornstarch paste boil until thickened,
and lastly add the
vinegar, sesame oil, and sprinkle with chopped green onion and
Then pour
the
celery.
sauce over top of eggs and serve quickly.
153
>JS
1.
2.
3.
4.
154
. ,
Eggplant Sze-Chuan Style

ingredients:
4 Eggplant
1
(about 12 oz
T. Chopped green on i on
Chopped gar lic
1/2
T. Hot bean paste

2 T.
Salt
1/2 C. Soup stock
l/ 2 T. Chopped ginger
1
Sugar
7".
Sesame
oil
T. Peanut oil
Soysauce
1/2T. Brown vinegar

Procedure:
1
Choose firm purple egg plant

into
Heat
thumb
oil
fry pan until very hot.
in
about
stir fry until it's soft
a few seconds
4.
Add egg
Add vinegar
stalk
and without peeling,
and sesame
chopped green onion.
sugar
cook about
oil.
then
in,
cut
turn heat to low,
press eggplant,
from pan and
plant
chopped garlic
add soy sauce

plant,
Put eggplant
minutes
Remove egg
Into the frying pan add
boil.
remove
size pieces
out the excess oil.

3
to
squeeze
set aside
ginger and hot bean paste
salt,
minute
Stir until
and soup stock and bring

until
sauce
is
heated through.
stir
to
gone
Sprinkle
with
Mix carefully and serve
155
ft
1.
2.
3.
4.
156

Ingredients:
2
lbs
Round cabbage
Chinese caMags
or
6
2
2
Dried red peppers
1/2
7".
T. Soy sauce
To Brown vinegar
2 T.
Brown peppercorns
T. Sugar
Salt
Sesame
oil
T. Peanut oil
Procedure:
1
remove clean-tear cabbage leaves
Carefully
long- Ij" wide
Wipe clean and cut dry red peppers
Heat
in
small pieces about Z"
cut spine of leaf into smaller pieces
oil
into
fry
pan,
fry
into
inch long strips
remove seeds.
red pepper first, when the pepper gets
dark
add pepper corns and cabbage stirring quickly over very high heat
3
minutes
one
4
When
the cabbage is
soft
add
salt,
sugar and soysauce
for
stir
more minute
Add vinegar and sesame
oil,
stir until
thoroughly mixed
Serve on a pla-
tter
NOTE:
This dish tastes better when eaten cold
157
V3
1.
-^
^
5
2.
1:.
3.
4.
'
B^f-
ffi
35
158
B)
Sze-Chuan Pickle
Ingredients
T.
3 T.
Brown Peppercorn
Salt
C. Boil ing water
T.
slices Ginger
Hot red pepper

Turnip
1/2 Carrot âhout
Wi ne Qiao-Lian wine
better
is
1/2
lb.
Ih.
Cabbage
smal I s Cucumbers
Procedure;
1
Clean and wipe dry a large mouth bottle or crock

and
salt
bottle
in
and hot pepper
cut small pieces

2
Cut the
3.
turnip
finger
little
Mix
) .
and
carrot,
Don't peel.
Add
shine a few minutes
sun
vegetable s
This
add
brine
2
cucumber
to the
let
may
be
and
used
cool
Add wine
slash lengthwise
ginger
but do not
into small pieces the
into
size of a
small pieces, wipe dry or place
then add to the brine
many
brine
and cover wtih close fitting
salt
Place pepper corn
This will be the brine of Sze-Chuan Pickle
well.
Tear the cabbage leaves with finger s

in
4.
pour in boiling water
cut into small pieces or just
lid,
Mix with
soak about
the other
days
times, but as new vegetable s are used
wine each time
NOTE:
It is
important that clean and dry forks or chopsticks be used
scum from forming
'-
Refer
to
picture No.
in the
35
to
prevent
crock.
(B).
159
&
fip
1.
2.
3.
in
jij
35(C)
160
Sze-Chuan Cucumber Rdish

Ingredients:
1-14
lbs
Cucumbers
iabout
pes
15 slices Gar lie

1
1
Brown pepper corn

Hot bean paste
T. Hot oil ired pepper oil
T. Salt
t
Sugar
T. Brown vinegar
T. Sesame oil
1/2
M.S.G.
t.
Procedure;
1
Cut
off
strips
and discard both tips
remove
seed's
Cut
of
cucumber
inches long.
then cut length-wise in 4
Let stand in bowl,
sprinkle
with salt and soak two or three hours

2
Wash
Add
the
cucumber with cold water and
garlic slices,
brown pepper corns
vinegar and sesame
oil.
let
dry.
Put back in bowl.
hot bean paste
Mix and soak about
hot oil,
sugar
hours
NOTE:
This
*
Refer
may
to
be kept for
picture No.
week
in refrigerator
covered.
35 (C).
161
--
'
1.
2.
3.
4.
5.
30
162
C)
Dry Cooked String Beans

Ingredients:
1- 1/4 lbs
2
2
T.
String beans
Ground pork (opt ional )
OZ'
Dry shr imp
cucumber
2
Sugar
..
Salt
Sesame
oil
T. Soup stock Cor water
1/2
t.M.S.G.
Chopped ginger
C. Peanut oil
2 t.
Salt ed vegetable or salted
oz-
1/2 T, Brown vinegar
Procedure
1
Choose young,
and
tender
short
green beans remove tips and
strings
but do not cut smaller.

2
Soak dry
in
warm
water about 10 minutes
chop into small pieces .
Heat
oil
4.
shrimp
feet,
Remove head and
very hot, deep fry string beans until they are wrinkled
minutes,) Remove beans and drain
Put back only
oil
Then add
off oil
add
salt,
about
from frying pan.
pan and fry the pork, chopped ginger
in
shrimp and salted vegetable

water).
Cut salted vegetables into small pieces
sugar,
the string beans to fry pan,
MSG, and soup

stir well
dry
stock (or
over heigh heat
until the sauce is gone

5.
Add vinegar and sesame
oil
and sprinkle in chopped green onion, stir well.
NOTE:
This dish will keep a few days, and taste better eaten cold.
Refer
to picture
No.
30 (C).
163
""
popular
Miss Fu Taiwan's
T.T.V.'s chef, is also producer and director. She has
prepared over 400 different
recipes from 1964 to the present.
g
.
The
demonstrating
autoor
at
cuisine
Chinese
special
Hong kong mobil cooking
school.
7
168
Picture No. 37 (left)
Chicken Soup
(See Recipe Page
|fi6
206
Picture No. 38
Minced Chicken with Abalone Potage

(See ReciPe Page 207)
169)
192
Picture No. 39
Rinsed Mutton
in
dieting
Pot
(A) Mix Seasoning

Sauce
(B) Rinseing Mutton
in
Pot
(See Recipe Page
193)
Picture No. 40
Mongolian
Bar-B-Q
(See Recipe Page
(A)
195}
Meat Part
(B) Vegetable Part
(C) ônjiments
(D) Stir on
Grill
(See Recipe Page
Contents of Northern
Page
1.
166
Smoked Chicken Pei-Ping
2.
168
Flowered Chicken Soup
169
3.
170
Stewed Chicken with Chestnuts
17
4.
'172
5.
174
Deep Fried Spiced Chicken

Crispy Duck Home Style.
6.
176
Roast Pei-Ping Duck
7.
178
Saute
8.
180
Double Cooked Pork
181
9.
182
Meat Balls with Sour Sauce
183
10/
184
Stir-Fried Pork L,iver
11.
186
Saute ed
12.
188
Braised Beef with Brown Sauce
189
13.
190
Jellied Stewed Mutton
191
Lamb
Style
l67
173
175
177
with Scallion
179
185
Pork Kidney
187
192
Rinsed Mutton
15.
194
Mongolian Bar-B-Q
16.
196
Fried Whole Fish with Sweet Sour Sauce '197
17.
198
Crispy Fish Slices with Sweet Sour Sauce "99
18.
200 Deep Fried Shrimp Cakes

202 Saute Sliced Prown
14.
19.
in
Chefing Pot
193
195
201
203
20.
204
Shark's Fins in
21.
206
22.
208 Sea Cucumber
in Brown Sauce
Salad
Cucumber
Chicken and
209
210
212
23.
24.
25.
'
Brown Sauce
Kinds of Braised Vegetables
205
207
213
214 Sweet Sour Cabbage salad Pei-Ping Style .215
165
II
--
~"
1.
2.
il
3.
4.
1.
2.
166
JI
Smoked Chicken Peiping
,
.
Style
Ingredients:
1
Young chicken (about 2-1/2 lbs
Brown Pepper corns
Cinnamon stick
pc
C. Soysauc
T.
T. Salt
/2 C. Sugar
Green onion
/ 2 C. Flour
slices Ginger
1 /
Star anise
2 C\
(l/2// long')
Black tea leaves
T. Sesame oil or chicken grease
Procedure:
1
Clean and wipe the chicken, rub with fried brown peppercorns and salt
which have been fried over low heat

Soak about
2.
Boil
cinnamon, and soysauce

nuing to cook 10
and
3
dry frying pan about
Add green
water in a large pot.
in
minute
hours
onion,
cook for 10 minutes
more minutes over low
heat.
Add
ginger
star anise
the chicken
conti-
Remove
(Turn over once).
cool.
let
Place the
sugar
flour
over this and place the chicken on

tihs about 8
Add
and tea leaves in heavy iron pan.

its
side on the rack.
Turn
minutes over low heat.
Cover
the chicken and
rack
smoke
smoke
for
minutes more, until chicken turns brown.

4
Remove
the
grease
Cut in 1" wide 2" long pieces
chicken from pan and brush with

,
sesame
oil
or
chicken
lay on plate in a chicken shape
NOTE:
1.
The soup from No.
may
may
be used in other dishes
This
may
be prepared
be
stored in refrigerator,
covered.
or 2 days ahead of time and served cold.
167
It
m m-
>
IJI
2.
3.
4.
5.
37
168
..

Ingredients:
1
Whole chicken breast (about
1 /2
1
/6)
(for chicken)
Salt
Wine
"
3^4 C. Shrimp, ishe lied and minced)

1
1
1/2
2
T. Cornstarch
C. Soup stock
Cornstarch
t.
Salt
Dried black mushroom

{soaked and cooked)
{marinate shrimp')
salt
t.
Egg white
1-1/2
4 C. Pork fat iminced')
egg white
"
10
"
si ices
Pes
Cooked ham
(1/2// square)
Chinese parsley
Procedure:
1
Remove
2.
from whole chicken breast and score
the bone
and crosswise
Splash with salt and wine and
Place the minced shrimp and pork
Place the whole
chicken breast on a
whole top with cornstarch,
sprinkle
meat length wide
same bowl, add egg white s
salt
Mix thoroughly,
and cornstarch.
3
fat in
the
let stand about 10 minutes
mixture, flatten and smooth the top.
flat
plate (skin face down),
then cover with ail of the
and
shrimp
Place plate in steamer and steam
about 8 minute s over high heat.

4.
Remove
Place
the
all
in
chicken meat and

a
cut
into
small diamong shaped pieces
soup bowl, add boilnig soup stock
seasoned with Zj
t.
salt.
5.
Beat
egg white very dry place on the oiled
mushroom; ham, and parsley

plate in steamer,
steam about
to
3
and decorate with

.
Place
minutes over high heat, Carefully
the decorated egg white on top of hot soup,

6
flat plate
resemble flowers and grass
slip
serve
Before eating use a serving spoon to separate the egg topping, making
sure
ea^ch
portion of
soup contains
some
of the egg and one piece
of
chicken in small soup bowl.
Refer
to picture
No, 37
169
(
<^
1.
2.
11
3.
4.
170
stewed Chicken with Chestnuts

Ingredients:
1
Chicken iabout
2 lbs ,)
4 oz- Chestnuts {_dry)

ior
1/2 lb, fresh)
Green
slices Ginger
5 T.
T. Wine
T. Sugar
5 C.
oni ons
Soysauce
Peanut oil
Cornstarch
(jnake paste')
Cold water
"
Parsley leaves
Procedure
1
smooth clean them.
remove brown
2
warm
Soak the dry chestnuts in

are
she'll
Cut the chiken into
green onion,
this in
heated
water about 1/2 day.
When
you use fresh chestnuts
the
chestnuts
don't
soak just
and skin
wide 2" long shapes
"
and
ginger
oil
If
soysauce about
a few minute s until
it's
place in a bowl.
10 minutes
brown.
reheat oil and repeat with remaining half.
Soak with
Deep fry
half of
Remove cooked chicken,
Drain
off oil,
return all
the
chicken to pan.
3
Add soysauce
water, bring
(in
which chicken has been soaked), wine
to a boil,
then add chestnuts,

is
reduced
to
and reduce heat rather low,
continuing to stew 20
2/3 cup.
Remove
sugar
ai^d 4
C,
stew for 20 minute
more minutes
until the
sauce
onions and ginger.
Add cornstarch paste and stir the sauce until it has thickened. Splash
on 1 T
heated oil. Remove to platter
Decorate with parsley leaves
.
and serve
171
!
II
'
1.
II
3.
4^
172
"
.,.

Ingredients:
1
Young chicken iabout
Green onion
slices Ginger
Star anise
l.-l/
4 lbs
To ^marinate
chicken
oil
C. Peanut oil
Flavored peppercorn salt
"
"
Wine
T.
1/2
Sesame
Soysauce
4 T.
1
Egg whi te
T. Cornstar ch
Procedure
1
Clean the chicken and cut
bowl and marinate with green onion, ginger
wine
egg white and cornstarch for 1/2 hour.
Heat peanut
Take
each half into 4 pieces
in a
pan and drop
oil in frying
heat oil again until
out,
minute until brown.

3
in half, then cut
very hot,
oil
Serve immediately with peppercorn
How
1
about
to
make
the flavored
peppercorn
T. brown peppercorn.
1
minute
When
in chicken to
salt
T
is
star anise
deep fry
then fry once
Place on plate and splash sesame
off oil
over the chicken
Place
soyaauc
minutes
more about
from frying pan.

(
shaking the
plate).
salt.
salt:
salt-fry
over
low heat
brown and perppercorn
good, let cool then grind very fine and powdery.
is
Sift until
in
dry fry pan
dark and smells

very fine Serve
(This keeps well in a tightly covered bottle and is used in fried and roasted
dishes).
173
1.
2.
3.
fti
4.
5.
.
174
ith
Duck Home
Crispy
. ,
Style
Ingredients:
1
Duck iabout
2 T.
4 lbs
Brown peppercorn
T
T
Wine
So;^sauce
T. Salt
1/2 C. Flour
Green onions
slices Gi nger
C. Peanut oil
t
Flavored peppercorn salt
Procedure
1
Fry
the
when
in a
2
3.
4.
it
brown peppercorn over low heat in dry frying pan for 2 minutes
is brown and smells good add salt, fry 1 more minute
Place
.
bowl and
1).
salt
Place the duck in
(No
its
bowl in boiling steamer
Remove
duck from steamer
the
over
the
3
let
cool a few minutes
brush soysauce
duck, powder with flour, deep fry in heated oil over high
minutes
until
brown and crispy.
Lay
the fried duck on platter breast side up.
salt
on
side
steam over high heat
to
very tender
until
the outside and inside of duck with fried
Let stand for 6 hours or overnight
for 3 hours
all
Rub
Clean and wipe the duck
peppercorn and
heat about
5
Mix with green onion, ginger and wine
let cool.
of
platter
and
Put
may
be supstituted)
meat inside
of bun.
each peppercorn
t.
twice
serve with the steamed flower- shape
(Sliced bread or spring roll skin
with chopsticks and place duck
(iVluch better to fry
bun.
Separate the duck
Taste s dlicious
NOTE:
The receipe
of
steamed flower- shape bun on page
233
175
'
1.
2.
3.
4.
5?
'' .
5.
6.
176
ik(
. .
Roast Peiping Duck

Ingreclfents:
1
Duck ^specially
5
fed
fat .about
{syrup mixture')
maliose)
T. Sugar
"
"
1/2 C, Water
T. Vinegar
"
20 Seal lions
C.
(2//
long)
20 Flour wheat tortilla
Hot water
{or
Procedure
1.
"
T. Sesame oil
"
T.
sauce
Wine
Bean paste
Sweet bean paste

Ctien me in jam)
T. Honey
(or
3 T.
lbs.)
Clean the outside of a fresh,
thin plain flour pancakes
specially fed, fat duck complete with neck
and head.
2.
Pump
air
between the skin and meat
becomes puffed
3
To dress
all
to
inside
the
at
neck opening
of
the internal organs
the
duck,
Use a
Use two small sticks
around the neck and hang the duck

about 6 hours
5.
Roast
high heat for
minutes
6
charcoal type oven
at
Pat dry,
warm
syrup mixture*.
brace the wings away from the body.
to
in a draity place
about
be used
Hang
it
Tie a string
Let wind dry for
30-40 minutes
in a rotisserie for about
may
remove
cut a slit under a wing and
baste the duck thoroughly With the
In a big bowl,
whole duck
stick to "brace the back and the breast.
Rinse the inside until the water comes out clean.

4
until the
the limit
up for even roasting
Roast
20 minutes and then at low heat for another 20
Turn frequently,
the skin will be golden
Slice all of the duck skin into thin pieces
brown and crisp.
then slice meat part
with bean paste sauce (bring the mixture to a boil for
pancake, and green onion strips.
Serve
minute ), toritllasor
Put some bean paste sauce and
green
onion on pancake then add crisp duck one or two' pieces on the center
Roll up and eat with fingers
NOTE:
Peiping duck
is
a well
known popular Chinese, dish.
delicious flavor is irresistable
one which
is a result of a
The duck should be
particular feeding process
rotisserie givers better results.
The tender
crisp
a spetially* fed and fat
Roasting in a charcoal
The slicing requires special
skill.
177
'
1.
2.
3.
^
.
1.
2.
178
Lamb
Saut.eed Sliced
with Sc allien
Ingredients
1/2
lb
Lean lamb {sliced)
Gar lie buds
1/2 lb
Young green onion
T. Soysauce
T. Sesame oil
"
M.S.G.
T. Lard or peanut
"
T. Peanut oil (To marinate lamb
T. Soysauce
1/2
Salt
1/2
T. Wine
1
i
t.
2 t
{^Seasoning sauce
Brown vinegar
t.
oil
Brown
peppercorn powder
Procedure
1
Choose lean lamb and
slice
peppercorn powder and

2
very thin.
it
Place in bowl,
partially frozen.
oil.
It
slices
more
marinate with soysauce
Soak 15 minute s
when
easily
wine
salt,
at least.
Cut onoin lengthwise first, then slice diagonally.
Slice each garlic
bud
into 4 or 5 slices
3.
Mix together soysauce

This
small bowl.
4
Heat
lamb,
oil
seasoning
frying
in
stir
is
brown vinegar
pan very hot,
fry quickly
sauce
sesame
oil
and M.S.G.
in a
the seasoning sauce
add
sliced
over high heat for
continuing
to
stir
fry
garlic
until
add the
first then
10 seconds
Add onion and
thoroughly heated
Serve
immediately.
NOTE:
1.
Lean beef may be substituted
for lamb.
2.
The secret
use the highest fire and cook quickly.
of this dish is to
This makes meat juicy and tender
179
- mai'
1.
2
3.
4.
5.
180
Double Cooked Pork
Slice
Ingredients:
1/2 lb Pork {boneless

1
Green onion
T. Sweet soybean paste
T.
Hot bean paste
2 T.
Soysauce
Green peppers
Sugar
Red peppers
3 T,
Garlic buds
2 sli ces
Ginger
Peanut
oil
Procedure:
1
Stew the whole pork

20 minutes
\yith
then slice
little
wine
ginger and green onion for about
it.
2.
Cut the green and red pepper into 1" squares (remove seeds first).
Slice the garlic lengthwise
Mix
small bowl the sweet soy bean paste with soy sauce,
in
sugar
and
hot bean paste

5.
Fry
the pork slices in 3
green and red pepper,
remaining
mixture
oil
fry
stir well
the
peanut
stir
sweet
oil for
one minute .
more minute
soy bean paste
Then add
Remove from
10 seconds.
pan.
garlic,
In
the
Return pork
and serve
181
>
-;
'
ITJ
2/3
--
>
'
1.
si
2.
3.
4.
182
Meat
Balls with Sour Sauce
Ingredi ent s
1
lb
Ground pork
4 T. Sugar
(To mix with

1/2 T, Chopped
,,
4 T, Vinegar
"
T. Soysauce
"
green oni&n
1
1
"
r.
Wine
Salt
"
T, Cornstarch
Egg
112
t.
T. Soysauce
1 /2
1
Chopped ginger
"
(Seasoning sauce )
lj2 C. Water
pork')
Sal t
"
M.S.G,
Comstar ch
Sesame
/,
"
oil
C. Peanut oil
Procedure
1
Chop
the
pork with
add green onion,
Mix
well.
Heat
oil in frying
in
palm
will spurt
of
ginger
pan.
hand,
from
Wet
cold water about
soysauce
salt,
the top of the fist,
and become crispy and golden.
wine
hand nad place
left
close fingers
the ball and drop in hot oil.
minute
An amount
place in a bowl,
cornstarch.
egg and
or
pork mixture
about the size of a walnut
with a wet spoon
right hand)
Separate the balls as they rise
Keep
oil at
340
and fry about
to
remove
the
top
minutes
Remove the balls, then heat oil again until very hot. Add balls and
Remove them and drain off oil from frying pan.
1/2 more minute
fry
Use 1 T oil to stir fry the shredded green onion. Add seasoning sauce.
As soon as the sauce is boiling and thickened, add the balls mix well.
Pour in a deep plate
Serve
.
183
'
Bt
\^7
Hp
1/4
1.
2.
3.
184
stir Fried
Fork Livers
Ingredients
l\2 T. Wine
Dry agaric
T.
Bamboo shoot ^cooked
or canned')
Snow Pea Pods
10
10 Green onions (1" long')

6
slices Ginger
T. Peanut
(To marinate liver')
T. Soysaucee
10 oZ'Pork liver
oil
"
T. Cornstarch
t
"
Sugar
1/2
t.
M.S.G.
1/4
t.
Black pepper
1/2
Salt
//
"
T, Soup stock
Procedure:
1
Chose a pink and yellowy liver

drain dry
slice into small pieces about
water only 10 seconds
Boil in boiling
let
Remove
Marinate with soy sauce
wine
1/6"
thick.
using a strainer
cornstarch,
sugar
and
and
pepper a few minutes

2
shoot the
3
warm
Soak the dry agaric with
Heat
same
,
oil
soup stock,
water and remove stem
Slice the
bamboo
size as the liver
fry
stri
to
until the
salt,
bamboo
shoot,
snow peas
peapods are done (about
and agaric
minute)
Add
Place on
a plate
4.
Heat another
and add pork liver
Add green onion and ginger fry

stirring quickly. Lay liver on top of
oil.
a few seconds
the vegetable
attractively.
NOTE:
variation of this No.
only at end of procedure 4,
procedure would be
In this case
it
to
is called a
use the marinade
seasoning sauce
sauce
gg
'
1/4
1.
Z
3.
4^
5.
186
Sauteed PSrk Kidney

Ingredients:
3
Pork kidneys
Cooked bamboo shoot

(or
lbs .)
water chest nut s)
Dry agaric
2 T.
T. Soy sauc e
T.Wine
"
1/2 r. Sugar
"
1/2
//
dry mushrooms)
t.
{or
t
t
Coirnstarch
Sesame oil
"
"
Blackpepper
A/
/2
.Salt
1/4
Shredded ginger
{seasoning sauce')
6".
G.
C Peanut
.
//
"
oil
Procedure:
1
Cut the pork kidney in half horizontally, and rennove the white
outside lengthwise and crosswise each 1/8" deep
Score
membrane
Then
cut into 6
or 8 pieces, put in bowl and soak with cold water

2
Slice
cooked bamboo
the
warm
agaric in
3
4.
Prepare
Heat
oil
off oil
5
the
into
1"
square
Soak
dry-
seasoning sauce
bowl.
in a
very hot, fry the kidney
seconds
remove kidney and drain
from pan.
Put back
oil
and
bamboo shoct and agaric

and
shoot (or canned),
water and remover stems
seasoning
and serve
stir fry
,
shredded green onion and ginger
continue stirring for half minute
sauce quickly,
stir until
add
Add kidney
thickened, then heat thoroughly
--
NOTE:
1
Once
the
kidney is
cooked,
toughens upon standing.
it
should be served immediately as

-lorr
it
^3
-
1.
2.
3.
188
Braised Beef with
Brown Sauce
Ingredients:
1-1/4 lbs
Beef brisquet
or
hind
2/3 CSoysauce
shank
3
Green onions
si
ices
Ginger
TWine
T\ Sugfir
Lard
4 T.
or
peanut
oil
3 Star anise
Procedure
1.
Cut the beef into 1" wide
water
boiling
Add sugar
beef.
cook
'to
j" long,
minutes,
pan and
to the
1/2' thick pieces
lift
let stand
the pan
from
fire
Add
.
to
cups
Remove
This causes the soup
the
clear,
to
the impurities will sink and should be discarded.

2.
Heat
oil in frying
pan, fry the green onion,
star anise and beef.
No.
3
3
Bring
1,
to
Stir fry a
a boil,
ginger,
few minutes
Add
add soy sauce
wine
the soup stock
from
reduce the heat, cover, and stew about 2 or
hours
When
thick,
the beef is very soft and juice is reduced to 1/2 cup and is rather
remove
to plate
with juice and serve
189
'
1^
1.
2.
3.
190
Jellied
Stewed Mutton
Ingredients:
1-
/4
lbs
Mutton
4 oz- Pork skin
lamb
or
(ôr
i-
envelope
unfavored gelatin
1/2
5
Green onions
si ices
Garlic buds
pc Cinnamon stick
Ginger
T
T
T
Tumip
lb
Star anise
.Bfown peppercorn
iSoj^yoi/"
.
Wine
Sugar
t.
Kitchen Bouquet for color
Soup stock
long)
//
Procedure
1
Place the whole mutton and pork skin in a deep pot, add cold water
cover 1/2" above meat.
Boil about 10 minutes
Add soup stock
skin.
Discard the water
heat.
Return mutton and
star anise
skin,
peppercorn, sugar
large pieces .
Stew about
2.
Remove mutton and
bring to boil over high
to pot,
add onion, ginger
garlic
cinnamon,
wine and turnip which should be cut
Remove
hour over low heat.
add soy sauce and food color continuing
to
Remove mutton and pork
into
from pan,
skin
stew 10 more minutes
to
tear with fingers into shreds
mold
lay in a
square,
is better).
Remove
into the
Add the chopped pork

When the soup is reduced
the turnip and discard.
stew again about 10 minutes
mutton mold.
Place in refrigerator for at least
skin to the pot,

to
1
cup,
strain
hour or
until
firm
4.
Remove from mold and
slice
Serve with some sweet bean
1/4" thick.
paste and shredded young ginger
NOTE:
If
you use the unflavored gelatine
turnip and discard.
cooking 10
mold.
(1
envelope) change step
Dissolve gelatin in 1/2 C
more minutes
When soup
Place in refrigerator for
is
reduced
at least
water and add

to
cup,
to:
to
Remove
stew pot,
strain into mutton
hour or until firm.
191
-f+-
-f-hr C/J-.
1.
2.
3.
4.
5.
39
192
-/
ar-
, .
Rinsed Mutton In Chafing Pot

Ingredients:
{about
lb
2
"1
servings^
2 lb
Mutton
Mutton
C. Spinach
1/2
Mutton {tenderloin lamb)
/2 lb
1
liver {optional
i-
1/2
tr ipe {optional)
{sauce for each
seed Paste
is o ptiondl )
peppercorn oil
"
"
1/27^. Soysauce
Chinese cabbage
1-1/2 C. Bean noodle {softed

2
Green on ion
T .Sesame
7".
.Parsley leaves person some kinds
Frozen beancurd
2T Sesame
.
1/2
"
.Shrimp oil
"
oil
"
.Hot pepper oil
2 t
2 t
"
Leek flower paste

Salted beancurd paste
1 / 2 f
.Wine
"
1 J
Sugar
"
Procedure:
Slice the mutton into
long paper thin pieces
Ij" wide
Arrange
the
slices in one layer on platters

Slice the liver
Cut the tripe into strips
3.
Cut cabbage
Put the vegetables,
spinach into big pieces
Bean curd
bean nooldes and
seasonings in individual
his
serving
own seasoning mixture
to
immediately dip
"
square pieces.
remaining ingeadients including
containers
Each individual prepares
suit his taste
Into a chafing pot full of boiling soup or
just done
into
into the sauce
water
dip mutton slices
mixture and eat.
After
dippings of meat start putting other ingredients such as cabbage
bean moodle or bean curd into the chafing pot.

himself when cooked.
the
cooking progresses
make
a delicious noodle
The soup
.
until
several
spinach,
Let each individual help
in the pot gets tastier
The soup or water must
and tastier as
boil continuously
It
soup.
NOTE
1
Z.
The quantity
If
you don't
Rfefer to picture
of
seasoning condiments is optional.
like to eat rr'utton,
the beef will be used.
No. 39.
193
1.
2^
3.
4.
194
, )
Mongolian Bar-B-Q
li^redients:
iabout
servings
1-/2
lb
.Beef tender loin or sirloin
lb
Mutton
lb
C hicken
lb.
Pork {lean)
Green onions or
onion
lean
iSôjiTZM"
TWine
Shrimp oil
1/2 r.
2T. Sugar water (47". sugar

1 C
water )
il
in
{quantity
shredded
optional
Chinese
parsley
preference
C. Green peppr
"
C Cabbage
C Lettuce
"
Cola water
or
add some
limon slices
to
112 T. Ginger water
personal
i/2
ginger soaked
1
1
Red
Hot pepper
Scsam
lO sli ces
in 4
water
(ôptional
oil
oil
hot pepper chopped
optional)
Procedure
1
Slice
the
meat
into
1^"
2.
Put
all the
3" long thin pieces
wide,
slices on separate platters
Arrange the meat
Place. on serving or dining table
other ingredients in individual serving containers
Place
the table
With an individual bowl, each person helps himself to various ingredients

to
suit
his
own
taste
(Take the meat part
first,
then vegetable,
con-
dirr-ents at last).
4
On
once
charcoal heated Mongolian
Use long chopstcks
piping hot.
to
Shao-Bing usually
Bar-B-Q
stir
is
grill
pour the mixture
1-2 minutes .
all at
Tastes delicious when
served with the Bar-B-Q
(Shao-Bing
can also be opened at one side and the Bar-B-Que put inside
NOTE:
1.
This is do-it-yourself meal. The seasoning and the
time should be flexible

2
Shao-Bing
is
one
to
length
of
cooking
suit the individual
special Chinese baked roll,
like the
small
Ham -
burger bun.
195
*Refer
to picture
No. 40..
>
'
1/3
1/3
:fi
1/4
1/6
1.
2.
3;
1.
2.
36
Whole Fish with Sweet Sour Sauce
Frfed
Ingredi ent
Whole Jishi fresh lean
{about
15
long,
1/6
/2 ibs-
1/2
Green onion (To marinate fish)
slices Ginger
Sait
T, Wine
"
"
"
C. Shredded green onion
1/3
C Shredded ginger
1/ 4
T
T
T
T
T
Sugar
.
^soaked
hot
Seasoning sauce
"
Cold water
"
Catsup
"
"
.
pepper
Brown vinegar
"
Cornstarch
3^
Shredded dry black
m ushrooms
C Shredded red
C Cornstarch
"
Salt
Sesame
oil
Peamut
oil
,,
Procedure
1
Clean the fish and make several diagonal cuts almost touching the bone
on both sides of
to 30
Trim
it.
off
Marinate the fish for 15
1/2 the tail fin.
minutes
Use 1/2 C cornstarch to powder the whole fish and put it into the hot
oil. Fry about 5 minutes
basting constantly until it looks golden on both
.
Drain
sides and crispy.
off oil.
Place fish in swimming position on an
belong platter
3
Heat another
oil to fry
pepper over high heat,

until
it
mushrooms
add the
then
turns thick then pour
it
ginger,
green onion and red
seasoning sauce
Stir
the sauce
on the fried fish.
NOTE:
1
If
the fish is too big to fry cut into halves
and arrange them
into
the shape of a whole fish on the platter after fried

2.
Double the seasoning sauce
Refer
to picture
No
if
you
like
It
is
so good.
36
197
a
rm 7H HU
<^
-m
"VH
>
1.
2.
3.
4.
(
5.
198
.:
Crispy Fish Slices with Sweet Sour Sauce

Ingredients:
1-1/4 lbs
Fish meat
4 T. Sugar
(ânyfirm
whit e meat^
Chopped
gat lie
1/2 r. Chopped ginger
1/2
Eggs
3 Z\
flour batter
Flour
"
Cornstarch
"
T
T
T
Brown vinegar
"
Cold water
"
Soysauce
"
T. Wine
1/2 ^. Salt
"
"
Salt
"
Se same oil
C Peanut
"
Cornstarch
il 2 t.
1
Seasoning sauce
oil
Procedure
1
Clean the fish and rembve the large bone

in
thin
pieces
like
Lay
knife almost flat to slice
Put in a bowl and soak with 1/2
salt
Beat eggs in small bowl, add flour, cornstarch and some cold water
to
tile
few minutes
make
a flour batter similar to a
mix
In another bowl
and sesame
oil for
the sugar
normal pancake batter
water
wine
soy sauce
cornstarch,
Coat each piece of fish with flour batter and deep fry about
until
1
golden brown.
more minute
Take out
remove
seasoning
all fish,
sauce
of oil, stir fry

stir
until
heat, add the fish immediately and
minutes
heat oil again very hot and fry
fish and drain off oil
Put back into frying pan 2 T

add the
salt
seasoning sauce
from frying pan.
shredded garlic and ginger,
starchy
mix carefully
over high heat
Turn
off
until fish is well coated.
Serve
199
fr;^
1.
^
2.
Ji
3.
4.
200
it
Deep Fried Shrimp Cake

Ingredient
1/2 lb
2
1
Shrimp (without shell
Egg white
G inger
Black sesame seeds
T Ham
"
Lettuce
//
C .Peanut
mix with shr imp

juic
Salt
slices White bread
Pork fat
oz.
chopped)
eaves
oil
1/2 T. Wine
1
T. Corn starch
'
"
Procedure
1.
Clean and chop the shrimp and pork very fine

wine
ginger juice
mix
well.
put in a bowl,
add
salt,
Add egg white and cornstarch. Mix
tho-
roughly.
2
Remove
the crust
round)
Put about
evenly to
edges
from sliced bread,

1
cut each slice into 4 pieces (or 4
shrimp mixture on each
pie ce
bread and spread
some black sesame seeds and chopped ha
Sprinkle
on top for decoration

3
Heat peanut
side
4.
down
oil in
first
pan,
deep fry shrimp cake (No
Fry about
minute s
Decorate the plate with lettuce leaves
2),
face the shrimp
turn over and fry another

,
lay the fried
minute,
shrimp cake attra-
ctively on the lettuce and serve.
201
'
)
1.
2.
3.
5.
202
,4^
Sauteed Sliced Prawns

Ingredient
s:
Green prawns Qabout
2/lb
Soup stock
or large shrimp
button Mushrooms {canned
Small cucum hers
oz* Cooked
ham
Egg white
(To marinate prawns
(2
{Seasoning
Sauce
..Cornstarch
Sesame
l(
Salt
t.
water
or
.M
"
L ard
oil
Salt
.
or
//
pea nut oil
T.Wine
if
T .Comstar ch
Procedure:
1
Clean, de-vein and shell the prawns or shrimp

4 slices lengthwise
Peel and
about
4.
white
5.
in half.

Heat
oil to
280
ham
Add
into 2" long pieces
ham same
Slice
oil in
into
wine
salt,
boil in boiling water
Slice
each
cucumber
size as
in a bowl.
remove prawns and drain
pan
Stir fry the sliced
the seasoning sauce
and heat thoroughly.
prawn
add prawns and fry about 10 seconds
and are 90% done
Put back only

and
one half hour
then plunge into cold water immediately.
mushroom crosswise
3
at least
cucumber
slice the
1/2 minute
bowl and mix with egg white
set in a
cornstarch and marinate
Slice each
stir until
When
from frying
off oil
mushrooms
thickened
they turn
Add
cucumbers
the
prawns
Serve in a shallow oval platter.
203
in
^
f^y
1.1
1.
2.
it
3.
5.
?h
41
Brown Sauce
Shark's Fins in
Ingredients:
2
lbs
Shark 's fins soaked
( 2 or 3
1/2
lb
1/2
lb
large pieces,
Ham
'
Pork {half
lean,
half fat
T Wine
T Flour
Lard {or Peanut
1/2
C hicken soup
oil
Soysauce
T
T
Ginger
si ices
1/2 t.M.
Green onions
S,G.
Cornstarch
{make paste
Coold water
//
Chicken grease (ôptional
7".
Parsley leaves
Procedure
1
Lay
the soaked shark's fins in a bowl,
center
Add green onion
for about 1/2 gour

2
this
ginger
wine and
Discard the soup, onion and ginger
bowl with shark's
hour
fins
Pour
Add
until
2 c,
chicken soup,
of
steam
in 2 c
the boiled
ham
and pork into
chicken soup to steam anothe.r
until fisn are tender
Remove the bowl (shark's fins) pour the

ham and pork and reserve for another
Heat
place root (or base) sections in
Remove
oil
in
smooth.
frying
Add
soup out
save
it),
remove
the
dish.
Add flour and mix

S.G Bring to a boil.
pan not too hot over low heat

the saved soup and
soysauce
Thicken with cornstarch paste and add the chicken grease

5
Place a serving platter up side down over the bowl with fins
cooked soup (gravy) over the fins
Refer
arrange along the rim
to
picture No. 41.
Saute' green vegetable
of the fins
platter
Turn the
whole thing over so that the fins are on the serving platter
taste
Pour
the
season
to
or bottom of the fins
OAT
II
2/ 3
1/ 2
mm
1.
EI
5?
2.
^
^
3.
II
4_
38
206

InjSfredi ent s
1
can Abalone {or 10 oz
C Minced
2/3
4
1
fresh
Egg white
T
T
ham
Sh r edded
{cooked
T Lard
chicken meat
Flour
or peanut oil
7\ wine
Salt
.
Soup, stock
Chicken grease
Procedure:
1
Put the minced chicken meat in a bowl, add wine and 1/2
it
well, then add
Remove
long
the
Heat lard
gee white in bowl at time
abalone from can and slice
Re serve
the abalone juice
in frying
it
from can
t.
salt. Mix
mix well between additions
very thin, about

in another
"
wide 2"
bowl
pan (about 260), add flour and fry a few seconds,
Mix thoroughly and bring to

Add the sliced abalone and Ij t. salt. When it boils again, add
minced chicken meat. Stir fry briskly until thououghly mixed. Turn
add soup stock and reserved abalone juice
a boil.
the
off fire
4.
Pour
immediately.
the abalone potage into a soup bowl,
sprinkle shredded
*
Refer
to
ham
on top.
Serve
splash in chicken grease
and
Picture No. 38.
207
-i->m
1.
2.
3.
208
Si'
Seacucumber in Brown Sauce

ngredients:
2
5
5
6
2
6
lbs
Seacucumber
{soaked
Green onioni
si ices
Salt
112. t
Ginger
T Soysauce
T Wine
T Lard or peanut
.
T
T
Comstar ch
make paste
Cold water
3-1/2 C. Soup stock
oil
Sugar
t.M. S G
1
1
Sesame
oil
Procedure
1
Clean the soaked seacucurr.ber

1
wine and
Remove and discard

pieces
Heat
cook about
4
cook with
Discard the water, ginger and onion.

stock and cook 10 minute s
Heat 4 T
oil
t,
sugar and
cornstarch paste
the
slices ginger
and fry seacucumber
Splash
seacucumber add
seacucumber
Remove and discard
To
Slice each
in frying pan, fry
then add seacucumber

1/2
green onion,
soup
over low heat again
stock.
minute s
oil
cold water about 20 minutes over low heat,
3
.
green onions
oil.
wine and 4
Pour
soysauce and
sauce
this
soup stock cook about
add se same
Add
or 4 large
into 3
slices ginger
soysauce
minute s
in platter
and
salt,
Thicken with
Serve
209
2/3
2/3
1.
2.
3.
4.
43
210
"^
Chicken and Cucumber Salad

Ingredi ent
2/3 OZ. Dried Agar Agar

(
or
Verm ice II
C Cucumber
C. Cooked chicken shredded
T
T
2
1
shredded
Mustard
seed paste
seasoning
Soy sauce
1-1/2 T\ Vinegar
Cooked ham shredded

.
sauce
T. Sesam
i )
( Pas te)
1/2
t.
Salt
Sesame oil
S.G
Procedure:
1
Cut agar agar in
long pieces
"
Squeeze dry and lay on plate

agar agar
Mix
the
and
oil,
Soak
top,
about 15 minutes
S.G
of
Sprinkle
place in refrigerator to keep cool,
sesame seed paste with soysauce
warm water
in
Arrange the shredded cucumber on top
then place the chicken shreds on top of cucumber
ham shreds on
2
in a
then add vinegar
salt,
sesame
small bowl for seasoning sauce
Pour seasoning sauce and mustard over salad.
Mix
all
ingredients
tho-
roughly before eating
NOTE:
.
Other kinds
Bean Vermicelli may be

it
meat and vegetable may be used
Refer
of
too
subtituted for the agar agar.
In this case
should be soak in hot water longer

to
picture No, 43.
211
-JUL IIHJ
1.
2.
3.
4.
'
5.
6.
7.
42
212
4 Kinds of Braised Vegetables

Ingredients:
1
can White asparagus

(
15
or 16 fresh
4
30
Small dry black mushrooms
mushrooms
Qor canned button
Medium
1-1/2
t.
MSG
make paste
optional
r. Cold water
/2
T
T
turnips
Salt
-1/2 T. Cornstarch
1-
small cauliflower)
Soysauce
1-1/2
fresh tomatoes
Green vegetable heart

or
green tips
Peanut
oil
Chicken grease
Procedure
1
canned asparagus (with juice
Place
steam 15 minutes
into bowl,
until
hot.
2.
2
3
green vegetable heart
Cut the
minutes
Zj" long,
to
cook in boiling water about
Plunge into cold water and immediately squeeze dry.
Peel and cut each tomato into
slices (4
from outside and
warm water and remove
Soak mushrooms in
from
tip).
(Reserve
stem.
the
is
water)
4.
Cook
green vegetable
the
add
stock,
minutes using a strainer,

platter in 2 sections
5.
Add tomato
into
soup
.
minutes
Boil
after 3
cook about 1/2 minute
Remove
sections near green vegetable and discard the
remaining section
in
fry the
of the
platter
soup stock,
cornstarch paste
grease
C. boiling soup
Remove
soup in frying pan.
(4),
the platter
oil.
mushrooms, add 2/3 C of reserved mushroom

cook about
soysauce
soup stock), add 1 T
1/2 t. M.S.G.
Thicken with 1/2 T cornstarch paste pour in the center of
oil,
water (or
3
Lay drained asparagus
Heat
the
T.
Lay attractively on large round
drain dry.
same soup
and lay on platter in
let
with
vegetable)
M.S.G. and
t.
Reserve
the
white
(or
1/2
salt,
t.
and
season with 1/2
t.
salt
cook until thickened.
1/2
t.
M.S.G.
Sprinkle
pour on the three kinds vegetable parts,
not
in
Add
IT.
chicken
over the mush-
NOTE:
The beauty
When using green asparagus
of this dish is its color.
white vegetables for contrast (turnip,
cauliflower).
wheel with the mushrooms as the hub,

*
Refer
to
Picture No. 42.
choose
This should look like
so a round platter is
suggested.
213
1/3
1.
2.
214
Sweet Sour Cabbage Salad Pei-Ping Style

Ingredients:
Round cabbage
or
lbs
Red hot peppers shredded
Chinese cabbage
Ginger shredded
7\ Bjôwn peppercorn
Sal
T. Sugar
T Vinegar
T Sesame
.
1/2
oil
M. S M.
Procedure
1
Clean and
with salt,
cabbage into
cut
mix and soak about
long shreds
Squeeze out the brine and discard
Heat se.same
good
sauce
oil in frying pan,
smelling
over
Put in bowl and sprinkle
4 hours
shredded hot peppers and ginger

3
it.
to the
Place cabbage
in bowl,
add the
cabbage
add brown peppercorn, fry until dark and
Add sugar and vinggar and bring
cabbage immediately and mix well.
to a boil.
Cover with
Pour
lid,
this
soak'
about 4 hours
NOTE:
This
may
be kept for
week
in refrigerator
215
15;
'
The author
instructing Chinese, American and
Japanese ladies on Chinese
Cooking
her
in
home. She can cxolain with English, Japanese.

and many Chinese
class
is
Taipei).
No.
Lane
disllects.
89. Sec.
(The address of her

3
Ho-Ping East Rd.
4J&*,:A&"&Â,*nA&IA&s.s-J&wvi^?^^f?&^r3v%v%vî^?%*?%.,3v%v%*3vi.?%w*3v%<?^vs?%v^,?i,?it%vit&
Snack and Desserts
@
(
,
248
252
(A) Sweet
Bean Paste
Pan Cake
(B) Four Color
Sho-My
(See Recipe Page
:'
2 18
224
Picture No. 44(right)
(A)(B)
Hun-Tung
in Soup
(See Recipe Page
219
lings
(See Recipe Page 225
'
'-It
^
Picture No. 46
(A)
240
228
RollS
(B) Steamed Dumpiings
ee
(See Recipe Page 2,41)
Recpe page 229
244
Picture No. 47
Eight
Rice
Treasure
Pudding
(
+ ^CS^
(
;
(
222
250
256
)
)
Picture No. 49
(A) Spring Rolls
(see Rec.pe Page 223)
(B) Assorted Chow-Mein Shang-Hai Style
(C) Almond
Jelly
Chinese Style
(see
Recpe page 257)
Contents of Snack
&
Desserts
Page
220
Hun-Tung in Soup
Boiled Meat Duniplengs
3.
222
Spring Rolls
4.
224
Fried Dumplings
225
5.
226
Stir-Fried Rice
227
6.
228
Steamed Dumplings
229
7.
230
Dan-Bings
23
8.
232
Steamed Flower Shaped Bun
233
9.
234
Green Onion Pies
23
10.
236
Spong Cake Canton Style
237
11.
238
Barbecued Pork Pastries
239
218
1.
2.
Z 19
223
221
'
12.
240
Steamed Shredded Rolls
241
13.
242
Sweet walnut Soup
243
14.
244
Eight Treasure Rice Pudding
245
15.
246
Meat and Vegetable Pastries
237
16.
248
Sweet Bean Paste Pan Cake
17.
250
Assorted Chow-Mein Shang-Hai Style
249
251
18.
252
Four Color Shao-My
253
19.
254
Candied Banana Fritter
255
20.
256
Almond
257
Jelly Chinese Style
217
it
A /
"V
(
fir
'
1.
2.
3.
4.
5.
6.
1.
2.
44
218
A)
(B)
Hun-Timg
Soup
in
Ingredients;
A.
(^For
B. {For filling^
xjurc
C. Hard Flour
1/2 lb
Egg
Egg
7\Grrn onion
3/4 C. Cold water

1/2
1 / 2
Salt
Cornstarch {Jot rolling
2 t
1
T
T
Chicken meat pork
chopped)
Salt
Soy sauce
Lard
or
peanut
oil
Procedure:
Mix
2,
the
knead
ingredients (flour
until
Remove
the
very smooth
No
Use
starch.
dough
rolling
egg,
skins
roll
to
Place
5.
add egg, green onion,
in bowl,
mix
oil,
This
well.
a triangle
so that the filled
Hun -Tung
corner
to
Drop Hun -Tung
into
let boil
In one
deep pot
up one more time
medium
sesame
of boiling
resemble
water
Remove
Hun-Tung
Serve
lard
outer corners
a childs paper hat
cover with
lid
cook several
cup of cold wate
r,
with a slotted spoon.

.
soysauce
boiling soupstock,
cooked Hun-Tung decorate with 1/2 shredded

of
filling.
Pinch together the widest

folds up to
size soup bowl, place 1/3T
then add
oil,
soy sauce
salt,
"Hun-Tung"
is the
seconds over high heat when water boils again, add
dough
make Hun -Tung
to
center of each square Hun -Tung skin, fold corner
filling in
make
to
dough again and again, turning
Cut into 3' squares,
Place minced meat

and sesame
bowl and
a board which has been sprinkled with corn-
to
pin
1/4 each time until very thin.
in a large
and water)
salt
Let stand about 10 minutes
/2t.
salt
and l/2t.
place 6 or 8 pieces
ham and
of
egg sheet on top
NOTE:
1,
variation
of
sweetsour sauce
Refer
to
this
.
is
Refer
picture No. 44.
Hun -Tung and serve
to
deep-fry
to
Cantonese section,
the
with
sweet and sour sauce
(A) and (B).
219
1/4
1.
g(
2.
ih
3.
4.
2/3
5.
1.
2.
220
Boiled Meat Dumplings

Ingredients:
2-
1/2 C.
1-1/4
1
Hard flour
Salt
C Cold water
Pork
3/4 lb
3/4
/6
or
beef Aground )
Chinese cabbage
(or spinach
Chopped green onion
Chopped ginger
Soysauce
Salt
Lard
Procedure
1
form
to
I6ast 15 minutes
2.
Add
Place flour in bowl.
knead
Mix meat,
in
cover with damp cloth.
Let stand for at
green onion,
a bowl thoroughly,
on choppde
and water (slowly) mix with fingers and
salt
dough,
soft
cabbage
ginger
soysauce
then add chopped cabbage
first,
lard and sesame oil
salt,
then squeeze dry).
sprinkle a
little
salt
to
make
until
very
Mix thoroughly
filling.
3
Remove
the
No.
dough
to
lightly floured board,
Divide the dough into 45 pieces .
smooth.
and roll into a round thin pancake (about
Place 1/2 T
be thicker than edges).
toward center
4.
Boil
diameter, the center
grasp edges between thumb and
the shape is just like a paper boat.
drop dumplings one by one into boiling
water (each time drop about 20 dumplings).

spoon
to
should
fold over and
repeat other half with other hand press up slightly
water in deep pan,
2|-"
of filling in center,
Hold in hand,
pinch in center first.

index finger to seal,
knead again
Flatten each piece with hand
prevent sticking
to
Stir
carefrlly with large
bottom of pan and cover with
lid.
Cook about
1/2 minute until water boils up again.

5.
Add 2/3 C cold water in pan, cover and let come to a boil one more
time
Add another 2/3 C. cold water, when it again boils the dumplings
.
will be done
hot.
oil
Rimove
the dumplings with a slotted spoon to plate
In small individual
or
mashed
garlic
bowls place some soysauce
vinggar
Serve
red pepper
dip the dumpling into the mixutre and eat.
221
>
^^
li
1.
2^
3.
/^
f
49 CA)
'
Spring Rolls
Ingredients:
6
Lean pork Qor ham or
oz.
roast pork
4 oz
1/2
6
lb
oz
o<e
pc
Shrimp {shredded
1/ 2 7\i5"oj)>jflMC-
Cabbage
Bean sprouts
Spri ng On i on
.
Spring
roll
Peanut
oil
shredded
t.
1
1
1
Salt
to
marinate shrimp
"
Cornstarch
Soysauce
1/2
skins
marinate Pork )
Cornstarch
1/2
to
Salt
C old water
Cornstarch
Cold water
T
T
T
make paste)
"
Fl our
Procedure
1
After
cutting
cornstarch.
pork into string shapes, marinate with soysauce and
the
bowl marinate shrimp with salt and cornstarch.
In another
Shred cabbage into string shapes about

2
Heat
and put
to
it
oil in
aside .
stir fry the
frying pan,
Vse
the
long.
same
oil to fry
pork about 1/2 minute
shrimp
until well done.
drain
Remove
Add the shredded cabbage to the frying pan, stir

moment, add soysauce^ salt and water, cover with lid, cook about
Then add pork and shrimp. Add the bean sprouts, spring
minutes
bowl with pork.
fry a
2
onions, stir fry another 1/2 minute over high heat, stir in the cornstarch
paste until thickened and remove to a bowl.

3
Place
is
filling
on the spring roll skin, about 1" from the edge that
toward you, roll once or twice, then fold right side toward center,
then left
outer
toward center,
side
edge of skin
water) Place
to
continue
rolling
roll with flour paste (to
with this
side
face
down
to
into a tight roll.

1
flour add 1^
Stick
hold tightly and tb keep
of
its
shape until time for frying

4.
Heat the
fry
about 3
minutes or until golden.
brown vinegar
Refer
to
pan, deep fry spring rolls 10 at a time
oil in
picture No. 49. (A).
Use high heat,
Serve with some
soysauce and
223
2/3
1/3
.ya
1.
2.
3.
4.
5.
2/3
6.
44 (C)
au
-..
Fried Dumpling
Ingredients:
1
2/ 3
C. Boiling water
1/ 3
C Cold water
C Flour
2-1/2
Ground
oz Shrimp shelled
Dried black mushrooms
3/ 4
lb.
3
10
pork {not too lean)
oz^ Cabbage
Chopped ginger
Soy sauce
T
T
or spinach
Chopped green onion
Salt
Lard
or sesame
oil
Peanut oil
Procedure
1
Add
water
boiling
and knead
it
mix with chopsticks, then add
to flour,
very well,
let
cold water,
stand for at least 15 minutes covered
with
cloth.
Z
Place pork in bowl, add shrimp (cut into small pieces), mushrooms
warm water
soaked in
ginger and soy sauce

3.
Cook
4,
Mix thoroughly
oil.
about
squeeze dry and chopped finely,
until thickened.
minutes, plunge into
squeeze dry again, add
cold
No
to
mixture
Remove
the
dough
the
dough
over
fold
to
longer
little
Heat a
make
flat frying
(approximately 20
until
put
Divide
Flatten each piece, with hand and roll into

1
half
of
circle
filling
(No
2|-"
mixtur) in center then
and pinch edges together
Stretch
carefully.
pan until very hot, add
enough dumplings
Cook
floured board, knead again until smooth.
to
into 40 pieces
round thin pancake
5*
sesame
green onion,
into srrvall pieces),
cut
cabbage in boiling water
the
water
salt,
and
first
cover the bottom
to
to
bottom
an 10' pan).
is
golden,
Move
(about
of
oil,
the
when
oil is hot
shape
into an attractive flower
min
add
pan without overlapping
add 2/3 C
water
cover
and cook until water has evaporated.

6
Add
pan and fry another half minute
oil to side of
over the frying pan and invert the pan quickly.
plate
remaining portions
Place a serving
Now prepare
the
These may be kept warm by covering
NOTE:
Many
stuffings can be
used (finely chopped beef, lamb, fish or vegeta
225
bles).
Refer
to picture
No, 44 (C).
'
|
1.
>
2.
3.
226
stir Fried Rice

Ingredients
1/2
C Small
cooked
fresh)
or
C. Roast Pork or ham{diced
imp
shr
Eggs
T. Green Peas
Raisins
optional
C.
Procedure
1
Heat
oil in
Pour
pan.
eggs are in tiny pieces

2
Heat another
(about 10 minutes
beaten egg and stir fry quickly until
in the
Remove from
stir fry
oil,
and green peas
pan.
shrimp and pork, add soaked raising

fry about
minute and remove
from
pan.
3
Heat anther
mix
well.
Add
then add No.
oil in
salt.
1
same frying pan,
Reduce heat &
and No
mixes
fry the onion and cooked
stir until rice is
rice
thououghly heated
Combine well and serve on pretty
platter
227
FR
T
A2
2/3
1/3
'
1.
2.
3.
4.
46 CA)
BU
steamed Dumplings
Ingredients
1
2-1/2 C. Flour
2/3
Boil ing water
1/3 C. Cold water

Pork {ground or chopped
oZ'
OZ
Dried black mushrooms{soaked)
Bamboo shoots {or

cabbage
Chopped ginger
Soysauce
T Salt
Shrimp {shelled)
T
T
Sesame
Lard
oil
Côr
sesame oil)
10 oz-
Procedure
1
Place flour in a large gowl, add boiling water and mix well.
water, knead dough with hand until thoroughly mixed.
sit
2.
Place in bowl ground or chopped pork.
mushrooms
(after
soaking,
Add
soysauce
Knead dough on
pieces
(like
salt,
lightly
lard,
continue to
shrimp
(cut into small
a pancake).
Mix well, add green

mix a moment,
floured pastry board.
Place on palm and put
pancake and fold into a half circle
forming darts only on the back half
Arrange on cloth
in
of the
bamboo
small cubes),
Cut or pinch
No,
minture
2|^"
(
stuffing)
dumpling
steamer ring and place over boiling water
to
1"
round
Pinch the edges together
and steam for 10-15 minute s over high heat.
and arrange attractively on plate
onion,
off into
(about 40) flatten with hand and roll out thin to about
in center of
4.
the
cut into
shoot (cooked and cut in small cubes too).
ginger,
.
let let
for at least 15 minutes
cubes) and
Add cold
Cover and
Cover
Remove from steamer
serve
NOTE:
If
steamer
is
attractive,
it
may
be
brought directly to the table for
Refer to picture 46. (B),
229
1.
iJI
)
2.
3.
4.
230
it
. .
Dan Bings
Ingredients:
3
C Boiling water
Flour {hard white wheat
flour
best
is
/3
Cold Water
Procedure:
1
Add
water
boiling
water
cold
Knead
rest for 15 minutes
let
to
the
mix
flour and
dough thoroughly
the
until
it
is
Add
well.
smooth
1/3
Cover and
This will have the consistency of yeast bread
dongh.
2.
Working on a
15"
each
divide dough into 2 parts and roll
lightly floured board,
long
and
2"
round;
or
cut
pinch
into
1" pieces (about 40),
Flatten each piece with hand keeping cut sides on top and bottom
oil
whole top surface with se same or cooking
on top of oiled surface

thin, to about 6"
king
3
pat
rounds
Oil
oil
Lay
Lightly
a second
pancake
down a little then, roll out both layers very

makes them easier to separate after coo-
Using
an unoiled pan heated
to
medium
heat,
cook pancake on
and cook until light brown
and separate quickly by pulling the
rounds apart very carefully.
side
Remove
until bubbles rise (about 20 sec,) turn
This
leaves you wi th the 2 original layers

4.
Stack the se separated layers in a pile and cover with a dry towel
all
When
are prepared, fold each one into quarters
NOTE:
1.
These Dan-Bings are always served with minced pigeon or roast

duck
2.
fried chicken
These may be made
When needed
warm
u c e s or rosat pork,
in
advance
in a
steamer
stacked
cove red and refrigerate d.
until hot then fold into quarters
231
'
1.
2.
3.
11
232
steamed Flower Shaped Bun

Ingredients:
1-1/2 C. Flour
1
1
T
T
Baking Powder
Lard
1/2
Sugar
C Cold water
.
Sesame oil
or
Peanut oil)
Procedure:
1
Sift flour
and baking powder on
hollow in center
all
ingredients
add
to
sugar
a pastry board,
spread heap
form
to
baking powder lard and \âter
Blene
with fingers then knead the dough thoroughly until
it
is
smooth
2
Divide dough into 20 pieces

(keeping
cut
cut or pinch)
on top and bottom)
sides
Flatten one piece with hand
B rush
on one half of top
oil
fold other half over

3
Use knife
to
score the top length wise and crosswise
the round edge at intervals to
on
damp
cloth
and
form
cover with
a lotus leaf shape

-lid
Steam
Pinch
in
slighty
Place in steamer
minutes using use high
heat.
NOTE:
This bun
may
be
used with crisp duck
roast chicken or roast pork,
and served as a sandwich.
233
1/3
1.
2.
-)
3.
'
234
'
Green Onion Pies

Ingredients:
3
(7 Flour
Boiling Water
Cold Water
1 / 3
C.
Lard
or
Chopped green onion
Salt
Peanut oil
Peanut oil
Procedure
1
Add
Place flour in bowl.
immediately.
Let cool.
dough thoroughly until

2
Remove dough
the
After
is
it
boiling
3
water and mix with chopsticks
minutes add cold water and knead the
Cover and
smooth.
let
board, divide dough into
to floured
rest a while
even pieces (or more
than 6 ), knead and roll each piece of dough into 10" round as in
crust
pie
I
salt
Rub 1/2 T
1/2 T
and
making sure
shape
Heat
lard on dough and sprinkle the whole top with
chopped green onion.
the ends are tightly closed
tucking the final end
and roll out until 1/4"
Now form
into a
into the center of the bun,
oil in flat frying
roll
round snail
down
then press
pan, place the pie in and fry about 2

the pan.
Flip over and splash
minutes
oil
down
Continue frying until tihs side is golden and crispy shake and
jiggle the pan often while frying as this action

4.
Roll up as for jelly
thick.,
Use low heat and cover

pan side
making
make s
a flaky pastry,
Cut into small pieces to serve
These may be kept
in a
barely
warm
oven until
all
are prepared.
235
3/ 4
1.
2.
3.
4.
236
..
Sponge Cate Chinese Style

Ingredients:
4 Eggs.
1/2
T. Peanut oil or Wesson
1-1/2 C. Light brown sugar
3/4
C Milk
Baking soda {dissolve

water )
Baking power
1/2
1-1/2 C. Flour , sifted
Lard
or
(^dissolve
in
7\
in
water)
shortening
room temp,
Procedure
Beat eggs until very
disappears
2.
Add
the
stiff,
Add milk mix
dissolved baking
add sugar and continue
well.
Pour
the mixture into a
Place in steamer
4.
Remove
the
to
let
to
beat until sugar
stand 4 to 6 hours
soda and dissolved baking powder into No
mixture then add lard and oil,

3
Fold in flour,
mix well
greased cake pan 8" round or '8"x8"x2"
steam about 20 minute s
cake from the pan while hot and place browned side up.
and
warm
NOTE:
1/2
t.
square
Cut with sharp knife into 2" squares, diamonds or triangle wedges
serve while
but lightly.
extract of vanilla
may
be included.
237
&
m
"4
;^
^
i
îê^.^Z
a.
ir
;5^
'
M
mu
- ^& 1
^ r^
:7
71\
rr
238
^
g
S 3
'
i
Barbecued Pork Pastries

Ingredients:
3
C. Flour
T..
T
T
T
T
T
T
T
Warm water
1-1/4 C.
o. Barbecued Pork
10
Dry yeast
Su gar
Lard
Baking powder
{Dissolved
I / 2
II2.T,
in
water )
Soysauce
seasoning sauce)
Sugar
"
Sesam e
"
oil
Fl our
//
Cornstarch
"
1/2 Cc Cold water
Baking soda
Dissolved
in
T. water
Procedure
1
Dissolve the dry yeast

in
large
cloth,
2
Add
bowl
in
warm water
Knead with hands
stand and rise for about
let
the sugar
Remove
to
lard, baking
floured
and add
until
which should be
to flour
very smooth cover with
w et
hours
powder and baking soda
board and knead again.
to
the
risen dough
Cut dough into 20
small
pieces
3
Cook
pork cut
to the
for filling
4
Remove
to
bowl
Mix well
let cool.
Flatten each small piece of dough with palm of hand and roll out 2" in
warpping
pastry
.
finger nail (about 1/3" cubes).
size of a little
diameter keeping the
pan until thick, add the sliced barbecued
the seasoning sauce in a
is
center
thicker
Place
in
filling in center
pinch pleat dough let all the edges come up
to
of
top center and
round
Put each pastry on white paper (the size
them
steamer and steam for about
15
is
2" square) then place all of
minute s
239
1K
2/3
1>
1.
2.
3.
.
4.
46 (A)
L.j3fSlgA2
steamed Shredded Roll

Ingredients:
3
2
C. Hard fl OUT
" Drj)
C.
1- 1/3
2
yeast
C Gt ound
pork fat
or
c r is
co
2/3 C. Sugar
Warm water
T. Cooked ham, chopped
Baking powder
Procedure:
1.
Dissolve
the
smooth
form dough.
When
to
yeast in
add
about
2 feet
square
crosswise
Press a group
into
with chopped
ham
Place
on
cake s
over high heat
Remove
knead again.
ixture which has
been
wide
fat
and sugar
in
narrow
slices
using about
rr
to
8
flatten slightly.
strings together gently and stretch
out to about 10"
snail shape tucking the* end in the top firmly.
damp
cloth in
Cut
slices for each cake
steamer and steam for about
Cover
minutes
Serve hot.
NOTE:
These may be reheated the next day
-''
Refer
to
Roll up tightly as for jelly roll to about 2"
Spread with
of 8
form
to 12",
powder
and knead until very-
rise about 2-3 hour
let
Gently pat the top of the roll
feet long.
2'
the roll
to flour
board, knead a few minutes and roll until very thin
previously combined
3.
water
the dough has risen, add the baking
to a lightly floured
and
warm
Cover with damp cloth,
in
steamer or deep fried
picture No. 46 (A).
241
1/4
1.
2.
3.
242
'
If
Sweet Walnut Soup

Ingredients
1 /2C
Shelled blanched walnut
T. Cornstarch
halves
1-1/2 C. Sugar
1/4
make paste
Cold water
Peanut oil
Salt
Procedure:
1
Boil 5 C
water in pan, add walnuts and boil about 1/2 minute
remove
and drain dry.

2
Heat
medium
3.
frying pan, and pour in walnuts .
in
oil
heat.
drain.
When
Boil
When golden brown, remove

cold crush in blender or
add walnuts and sugar
from pretty tureen
Stir well,
minutes over
the nuts to a paper towel
mortar bowl very
water in deep pan, add sugar and
Fry about
salt.
to
fine
When
it
boils again
thicken with cornstarch paste
Serve
at table
NOTE:
1,
To blanch walnuts pour

minutes
If
boiling wate over
them and allow
to
stand
Cool nuts and remove skins
using walnut meats rather than halve s
cut the boiling and frying time
4^
1.
2.
3.
4.
47
244
Eight-Treasure Rice Pudding

li^redients:
1-1/2 C. Glutinous rice
10
Walnut halves
1/2 C" Sweet red bean paste

20 Candied lotus seeds
30
Raisin, brown
Squash candy
4 pes
20
Peanut
20
Long an pulp orwhite seedless
5
1
raisins
\^
T
T
T
T
or
Lard (or ground
candied citron
Orange peel
1/4 C. Candied
10 Red dates
suet
Sugar
Cornstarch
Cold water
make paste)
"
Procedure
1
Wash
the rice in
cold water
of
water
until the
water
until clean,
place in deep pot,
use high heat, bring
is
absorbed
Reduce
the heat to low,
and cook slowly for another 10 minutes

2
2
lard and 2 T.
U sing
sugar,
mix
mold or 6" bowl, brush
Remove
add same amount
and cook about
to a boil
minutes
cover pot with
the rice to bowl,
lid
add
well.
the bottom with added oil (lard is better
lay all of the ingredients except rice very attractively in rows or
),
other
designs Squash candy and orange peel must be cut in small pieces first.
3
Place 2/3 of mixed rice in the bowl carefully covering the fruit and nuts
then put the sweet red bean paste in center
remaining rice
Unmold on
4.
Boil
IC
paste
(1
flatten
it.
Cover the bean paste with

at
least
hours.
a serving platter
water in pan, add 3T

.
Steam the pudding for
sugar
make
it
sticky wiih cornstarch
cornstarch dissolved in IT. cold water).
Pour
the syrup on
pudding- serve immediately.
NCfTE:
The
kindi^
and quantity of nuts or fruits
should be soaked in
warm
is
optional,
but dry ingredients
water before using, All large ingredients
must
be cut in small pieces
Refer
to
Picture
47.
24S
1.
2.
3.
jat
4.
'
5.
48
246
:.
Meat and Vegetable Pastry

Ingredients;
3-1
/2
C* Flour
I2
C Warm
Dv Yeat
pkg
lb
T. Soy sauce
Cabbage
Pork
10 OZ'
1
water
T
T
Salt
Lard
(or cooked oil)
Sesame oil
Procedure
1
Place flour
bowl Dissolve yeast in
in a large
Cover with a wet cloth and
pork into
Cut the
soy sauce
onion,
Knead
sesame
minutes
let rise until
oil
(keeping the
.
dumpling
well
double in bulk.
small
add
it
cubes too
to
then sprinkle in salt.
Squeeze
pork and mix together
dough on pastry board then cut into 30 small pieces, flatten
the
pancake
F)
and mix well.
each piece with hand and roll out thin about

style
small cubes (1/4" square), place in bowl add green
cabbage into
Cut the
dry after
4.
(about 95-98
'Add to flour and knead about 5 minutes until
thoroughly dissolved.
mixed
warm water
center
thicker),
Pinch pleat dough so that

is
3"
place
all the
diameter round pancake

^
edges come
Make
round with a swirl design on top.
in
filling
center of
to top center
and
certain this is closed
tightly
5.
Let the shaped dumplings rest for 20 minutes
on
steamer rack.
Then place on
Put rack in place over boiling water
a wet cloth
Steam
about
20 minutes
NOTE Many
*
Refer
to
different stuffings
may
be used.
picture No. 48.
247
A
il
2/ 3
'
1.
2.
3.
3^
'
4.
5.
lg
45 (A)
Sweet Bean Paste Pan Cake

Ingredients:
3
Eggs
C Flour
1/2 lb
(
Sweet red bean paste or
hard )
ground dates
2/3 C. Cold water
C. Peanut oil
Procedure
r.
Beat the eggs in a bowl, add flour and cold water mix well
juntil
just
like flour batter

2.
Heat a
pan but don't

.
rub on
pan quickly
very thin pan cake
pan,
frying
flat
Tilt the frying
flip
little
Use low heat
pour in 1/4 of flour
to
flow to about 6"
cook a few seconds
batter.
rotind
.remove from
over
Place the pan cake on a board or large platter uncooked side up and add
1/4 sweet bean paste in the center.
Spread paste out
Fold bottom edge up first, then fold
making an envelope
Brush oute r edge
batter and fold down,

4.
oil,
to let the flour batter
Heat
oil
very hot,
left
of
to 6"
wide 2" long.
and right sides toward center

pan cake with remaining
flour
sticking together well.
deep fry pan cake until golden and crispy about
minutes
5.
Remove from
oil
and cut into 6 or
pieces immediately .
Place on plate
attractively and serve hot.
NOTE:
Meat
*
Refer
filling
to
may
be used in the
same way.
Picture No. 45 (A).
249
~ ****
'
>
1/3
<^
m
1.
2.
3.
iWf
49 (B)
250
Chow Mein Shang-Hai
Assorted
,,
Style
Ingredi en ts
Smal I shrimp {shelled)
oz
Chicken liver
Chicken gizzard
oz
{opt ional
(
optional
OZ
C. Shredded green onion
lb
Diy noodle
6"o_>\yflw"
th in or
(
ma r i nat e
to
noodles
T. soysouce
pork
(^for
Corns tar ch
Salt
T OnmtaTch (^make
T Water
T Peanut oil
2 T Sesame oi
pas te)
10
"
Sesame oil
Cornstarch
Co Soups to ck
spaghetti
{for shrimp
Salt
t.
T. Soysauc e
Spinach
Dried black mushrooms
l / 3
Pork
1/ 2
Procedure
1
Clean shrimp,
and gizzard
2
Cook
add
and
salt
Cut the soaked
mushroom
and sesame
splash in
Heat 4T
to a
oil
bowl.
minute s
oil
Remove
brown.
3
mix well
oil,
Fry about
add
spinach
Refer
to
oil,
oil in
bottom
Cut spinach
minutes
Place in
frying pan
brown
is
and fry pork strings first
remove and im-
bov,
,
long
"
add soysauce
1,
Pour
all
noodles
Turn noodles
gizzard,
Bring
to
When
over,
is
mushrooms
they turn white remove
shrimp
stir fry the
oil,
When shrimp
bamboo shoots
No 49(B).
well.
turn
soysauce
a boil and thicken with cornstarch
and green onion and fried pork mix

mix and pour over prepared noodles
Picture
large platter
Using the same
and soup stock.
sesame
until the
3
,
chicken liver
around the edge of the pan and fry until that side
to
pink add chicken liver

salt
Drain well
Heat 4 T
Cut the pork into
slice the
in strings
dry noodles in boiling water about
the
mediately rinse with cold water
in.
mix well
cornstarch,
and mix with soysauce and cornstarch
strings
paste
Splash on the
251
'
^
TP
-d=,- frfsr ^r~7-
1.
2.
3.
4.
43 (B)
252
Four Color Shon-My

Ingredients:
C Hard flour
1-1/2
1
T. Sesame oil
1/2 C, Boiling water
1/2
L
C Bamboo
Dry black mushroom
shoots {chopped)
T
T
T. Soysauc e
il^t
1/4 t. Black Pepper
Pork {ground )
I0o>e:
Cornstarch
Egg
Salt
Soaked and Chopped )
Cooked ham (^chopped
Cooked green cabbage
(or spinach)
Dry
mr imp
finely chopped
(^soaked and chopped)
Procedure
1
Place flour
ly,
2.
Mix
in bowl,
then add egg,

the
add the boiling water, mix with chopsticks thorough-
mix again and knead
pork, bamboo shoots
until
soy sauce
smooth.
salt,
sesame
cornstarch,
oil
and black pepper in a bowl very thoroughly.

3
Remove
dough
the
small pieces
Roll each out
Pinch up apposite sides
2"
board.
in
Knead and divide
diameter,
place IT,
dough by joining
filling (2) in
then
with
of
in center
which looks like a four leaf clover
mushroom,
Into one hole place a little
in the
2nd hole put a
little
in the 3rd stuff in the cabbage and the 4th will contain the dry
Place in steamer on a
high heat.
into 30
only,
four holes
5.
it
pinch up the remaining opposite sides to center forming a square
center.
4.
to lightly floured
Refer
to
damp
cloth
ham
shrimp
and steam for about 15 minutes
over
Serve hot.
Picture No. 43 (B).
253
Mi'
/^m Mi
1.
A/g
2.
Ji
3.
S
t
Candied.
Banana
Fritters
Ingredi ent s
4 Bananas
Cornstarch
"
Flour
"
"
T
T
T. Cold Water
T. Peanut oil
T
T
Eggs
(^make flour batter)
Sugar
Cold Water
Peanut
oil
Sesame seeds roasted.
Procedure
1,
Beat the eggs in
to
make
sprinkle
some
in hot oil
until
small bowl, add cornstarch, flour and water
the flour batter

2
Cut each banana into
added flour
golden (about
3
Heat
low heat,
the
diagonal pieces
nimute).
Remove
it
is like
Deep fry
the bananas and drain off oil
add sugar and water
oil in frying pan,
when
peeling,
after
Coat pieces with flour batter
over
stir fry a while
syrup and when poured makes a thread,
bananas and mix carefully, serve immediately.
should be brushed with
from pan
some sesame
(The serving
add
plate
oil)
NOTE:
1,
Sprinkle sesame seeds roasted on the bananas just before serving.
To deep fry
the bananas
cedure #3) same time
in
(Procedure #2) and make the candy

separate fry pan
pro-
is better
255
1.
2.
tK
3.
4.
5.
49 (C)
256
Almond
Jelly Chinese Style
Ingredients:
1/3
ac
ar
C. Cold water
T. Sugar
Almond surup
4 T.
{or
4
C Cold
.
t.
2,
almond extract
(4 C. cold water
Tjiiilk {Canned unflovared)

1
sugar water
C Diced
.
C sugar
fresh fruit {Assorted)
{or canned fruit cocktail
Procedure
1
After cleaning the
cook with
pan,
agar
5c,
agar
using gelatin, dissolve the powder in 4T

Z.
Add
squeeze and place in a deep
with water,
medium
cold water about 15 minutes over

.
If
water.
When
agar agar or gelatin.
sugar to
heat.
the
sugar
is
blended,
strain into a big bowl.

3,
Add milk and
until thoroughly
mixed.
4,
Let
ccxol
almond extract)
t.
and remove
to
Remove
,
the
chilled
almond
jelly
from refrigerator and
of
almond
jelly
small
pour in the cold sugar water
and splash remaining almond syrup or almond extract.
NOTE
cut into
then place in a soup bowl or individual dessert bowls
Place the diced fruit on top
stir briskly
refrigerator for at least
hours or until firm
pieces
5,
T. almond syrup (or
Serve
little
REfer
of the
to picture
canned fruit cooktail syrup
may
be added.
No. 49. (C).
257
English-Chinese List of Foodstuffs
Abalone
Cabbage round
Agar-Agar
Catchup
Almond
Carrot
Aniseed
Cauliflower
Apple
Celery
Apricot
Cherry
Banking powder
Chestnut
Bamboo
Chicken
shoot
Banana
Chine ses cabbage
Bean curd
Clam
Bean curd, dried
Coconut
Bean curd, pickled
Bean curd,
strips
Cooking wine
a*
Coriander or Chinese parsley
Bean curd sheets
Corn
Bean sprout
Cornstarch
Beef
Crab
Beets
Cube sugar
Bird's nest
Cucumber
Black rrushrocm
Curry
Black pepper
Cuttlefish
Broccoli
Date red
Brown peppercorn
Brown sugar
Brown vinegar
Duck
258
Duck's egg
Duck's egg salted
Green small bean sheets
Eel
Egg
Eggplant
jg
Ham
Honey
Fermented bean
Hot bean paste
Fish,
fresh
Hot pepper
Fish,
saltwater
oil
Fresh mussel
Jelly fish
Fresh scfybean
Frog
Kelp or Sea weed
Fungus or Woodear
Kidney
Garlic
Lard
Ginger
Leeks
Ginkgo fruit
Lemon
Gizzard
Lettuce
Goose
Lima bean
Grape
Line egg or Thousand years egg
Green Cabbage
Green garlic
Green onion
Liver
Green peas
Green pepper
Green small bean
Green small bean strings
Litchi
Lobster
Loquat
Lotus seeds
Lotus root
Lung-gans
259
Mango
Pineapple
Vôon cake
Plum
Pomelo
S.G
or flavor essence
Mushroom
Mushmelon
Pork
Musse
Mutton
Prawn
Pumpkin
Pumpkin seeds
Plum
Noodles
Quail
Mustard
Mustard green
Potato
Quail egg
Oil
Octopus
Radish
Onion
Raisin
Orange
Rape
Oyster
Red pepper
Oyster sauce
Rice
Papaya
Rice glutinous
Rice flour noodles
Rock sugar
Peanut
Peanut
oil
Peach
Salt
Persimmon
Salted fish
Pigeon
Salted jelly fish
b|^-
yft^'
English-Chinese list of Foodstuffs
Salt
Sugar
peter
Scallion
Sugar cane
Scallop
Sweet poato
Sea slug or Sea cucumber
Sweet soy bean paste
Sesame seeds
Sesame seeds
Sesame paste
Syrup
oil
Tangerine
Shark's fin
Tea
Shark's lips
Tomato
Turkey
Shrimp
Shrimp dried
Turnip
Shrimp
Turtle
oil
k
^
*
ta
I
Small Cabbage sprouts

Small red bean
Vermicelli
Snow peas
Vinegar
@g
Soy bean
Soy been paste
if
Walnut
Soy sauce
Water chestnuts
Spiced bean curd
Watercress
Spinach
Water melon
Squid,
fresh
Squid dried
Water melon seeds
Wheat flour
Squash
Winter melon
Strawberry
White soy sauce
String bean
Yeast
.
,
INDEX OF RECIPES
Chicken and Duck:
1'
.T
7rh
l-f-
11
Smoked Chicken Pei-Ping
iLiLjtn
"
Wined chicken
l~f- ^cÎS
'-
114
116
64
167
Jellied Chicken
13
Paper- Wrapped Fried Chicken
15
Steamed Chicken with Green onion
63
Bon Bon Chicken

Tung-An Chicken
115
1
17
Crispy Chicken
65
II
118
9.
Saute ed Chicken Cheng - Tu Style
119
11
120
10
Oil Dripped Chicken
122
11
Stir-Fried Chicked with Green Pepper
16
12
Stewed Chicken with Pineapple Sauce
17
66
13
King-Hua Chicken
67
170
14
Stewed Chicken with Chestnuts
17
15
173
16
Dieced Chicken with Walnuts
69
Chicken with Dry red Pepper
125
18
Saute Gizzard with Pineapple
73
19
Deep Fried Chicken with Walnuts
19
Stewed Whole Duck
21
if
SI*
172
68
124
72
18
im
121
23
20
20
126
21
in Brown Sauce
174
22
Crispy Duck
74
23
Stewed Duck with Vegetable
75
24
Roast Duck Pei-Ping Style
177
176
128
' 76
262
Style
Home
Style
27
17
25
Sauteed Giblets with Liver
129
26
Minced Pigeon
77
Pork and Beef:

Spiced Pork
23
2.
Stewed Pork Rolls
79
Sweet and Sour Pork
81
4.
311
5.
Double Cooked Pork
181
Mould Pork
'
'
8000468424268268
.
-
.
.
'jf
"~|^^^\
.
-
in
Brown Sauce
25
27
Ham
8.
Honey Dew
9.
Stir-Fried Pork String with Hot Sauc13 5
10.
Sweet Sour Pork Lit - Chi Style
83
29
11.
Cha-Shau
85
12.
Meat Balls with Sour Sauce
183
13.
87
14.
89
15.
133
16
Steamed Beef with Spicy Rice Powder'137
17.
Braised Beef with Brown Sauce
18.
Shredded Beef with Green Pepper*
19.
Shredded Beef Country Style
20.
141
21
Sauteed Pork Kidney
187
189
9
139
22.
Stir-Fried Pork Liver
185
23.
Jellied Stewed Mutton
191
24.
Rinsed Mutton
193
25
Saute
26
Mongolian Bar-B-Q
080640284
Lamb
in
Chefing Pot
with Scallion
179
195
263
1 1
..
Fiish
^
hm
1^-^ -Ly^
>M,
34
.
jiA
47
1 iTT
3*
4
1
1Q6
;'
94
145
Spicy Fish Slices
33
We St- Lake Fish
35
Sweet and Sour Fish
37
Carp with Hot Bean Sauce
143
197
39
Stir-Fried Sliced Fish
95
93
92
58
Crispy Fish Slices with Sweet Sour Sauce
199
40
11
200
12
42
13
Shrimp with Cashewnuts
43
148
14
149
146
15
Sauteed Shrimp with Hot Sauce
147
44
16
45
202
17
96
18
Prawn with Tomato Sauce

Saute Sliced Prown
Saute Lobster Tail in Tomato Sauce

Deep Fried Shrimp Cakes
41
20
203
97
Other Sea Food:
264
Paper- War pped Fried Fish
Fried Whole Fish with Sweet Sour Sauce
38
and Shrimps:
48
20
49
Sea Cucumber in Brown Sauce
209
Shark's Fins with Shredded Chicken
50
204
Assorted dish with Brown Sauce
4.
Shark's Fins in
Brown Sauce
205
102
103
98
99
6.
Vegetables
46
1.
Crab meat with Green Cabbage
54
55
Sauted Mixed Vegetable
57
108 4
Cabbage Rolls with Cream Sauce
109
56
/M
47
106
Chop-Suey
107
154
6.
Eggplant Sze-Chuam Style
155
156
7.
158
8.
Sze-Chuan Pickle
159
Sze-Chuan Cucumber Relish
16
210 10.
Chicken and Cucumber Salish
211
162 11.
Dry Cooked
l63
212 12.
214 13.
4 Kinds of
160 9.
String Beans
Braised Vegetables
Sweet Sour Cabbage salad Pei-Ping Style
58 14.
Scallop with Turnip Balls
52
Quail Eggs in
15.
57
213
.
.215
59
Brown Sauce
53
101
152 17.
Egg Fu Yung
104 18.
105
150 19.
Ma-Po's Bean Curd
151
172

Mould San-Sze Soup
173
100 16.
30
70
Minced Chicken in Corn Soup

Assorted Meat Soup in Winter Mellon
110
206
(
and
2 17
53
71
m
207
(Contents of Snack & Desserts on Page 217)
265
Pei Mei's Chinese CookBook
Copyright Reserved
Writed by:
Fu. Pei Mei.

Designer:
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Digitized by the Internet Archive

About the Author

Contents of Snack & Desserts

English- Chinese List of Foodstuffs

who have shown interest

to pre sent this

English and Chinese

most comprehensive book

compiled and up-dated recipes for more than one

hundred traditional dishes which will appeal

celebrated television chef, has had about

demonstrating the art

association with ladies

we stern and eastern

dishes can be prepared will

young and old cooks alike

friendship and interest between the Chinese and

ABOUT THE AUTHOR

with a most distinguished background.

Professional Chinese Cook

Manchuria where she attended Jananese schools for girls

school and wenjt to

Miss Fu has been interested

cooking since childhood

studied for several years with

Peiping for futher study of her particular

Through much practice

keep pace with modern tastes

Free Chinese Government

from Japan and Hongkong

Chinese Cuisine have been frequent and she has

on Taiwan, conducted taped

radio programs to explain and popularize Chinese dishes

Miss Fu has taught

Cultural and Recre a tional Association and Foreign

Department thereby reaching hun-

lands who eagerly sought

that she has offered this completely authentic

with their interest and encoura-

an ancient art which dates from the Emperor

Hsi who introduced agricultural procedures

sophies of China, Taoism and Confusianism

With the development of culture and religion this

and table etiquette

were gourmands who urged others

The two dominant philo-

soon prescribed kitchen customs

and indeed their leader Confuciou

raging and criticizing with wisdom

we always use fresh, young, tender vegetables

Frozen foods are never used.

However, dehydrated vegetables

often included in our recipes

Food must be washed

chopped, diced, minced or mashed

the essence of Chinese

cutting is done beforehand as

tenderness achived th rough quick cooking,

Falvor and color are retained nore easily,

sauces prepared and the proper items marinated

selection of fine materials

proper heating facilities, blending and foremost, the harmonizing of color

The experienced cook

as any artist uses his tools