EXPLANATORY NOTES
Reading edition
Soy bean sauce and ginger are universally used in China for seasoning. Soy bean sauce in many instances takes the place of salt.
Mushrooms, water chestnuts and bamboo shoots are the distinctive vegetables used in many of the Chinese dishes.
All of these supplies may be obtained in New York City at the Chinese Grocery, Quong Yuen Shing and Company, Thirty-Two Mott Street, Chinatown; The Cathay Tea Garden, One hundred Sixty-Four East Eighty-Sixth Street; Yoeng’s Restaurant, Broadway and Forty-Eighth Street or the College Inn, Broadway near One hundred Twenty-Fourth Street.
Peanut oil, or lard are used in China for frying and cooking. Where the recipes call for “vegetable oil or lard” any shortening or drippings may be used, including Crisco, Best Foods Shortening Mazola and Wesson Oil.
The ingredients noted in each recipe are enough to serve six portions.
CONTENTS
TEA 1
EGG-FLOWERS SOUP 2
CHINESE RICE 3
LEFT OVER RICE 3
SHRIMP STRAWS 4
SHRIMPS AND TOAST 5
SHRIMPS AND MUSHROOMS 6
FRIED SHRIMPS 7
SHRIMP CAKES 8
SWEET AND SOUR FISH 9
FISH BALLS 10
PINEAPPLE FISH 11
PEI YU 12
BROILED PORK 13
BEAN SPROUTS AND PORK 14
BEAN SPROUTS 15
SPRING ROLLS 16
CABBAGE ROLLS 17
MEAT CUSTARD 18
CORN AND WHITE MEAT OF CHICKEN 19
WALNUT CHICKEN 20
STUFFED MUSHROOMS 21
WANG SHIH 22
STRING BEANS 23
ALMOND CHOW MEIN 24
SWEET POTATO BALLS 25
PRECIOUS PUDDING 26
SAUCE 27