Cuisine in China

Chinese people value their way of dining very much. There is an old but still-being-quoted saying---"Food is the first neccessity of the people." Delicious and nutritious food has been regarded the basics of ordinary life. In general, people in North China favor noodles, dumplings and other staple food made from flour while the majority in the South almost consume rice daily. Despite the difference, people throughout the country adopt the traditional way of cooking prevalent in their respective regions. All together, there are eight schools of cuisine which is also popularly known as the "ninth art". They are Beijing Food, Guangdong Food, Sichuan Food, Jiangsu Food, Zhejiang Food, Hunan Food, Anhui Food and Fujian Food.

Meanwhile, almost every household has their favorite home-style dishes. The ingredients are usually easy to get and the cooking technique varies with the tastes of the housewives (sometimes their husbands). In order to promote the exchange of culinary art between Chinese people and foreign friends all over the world, we have collected more than 180 recipes for cooking at home.

Beijing food , based on imperial court cuisine and Shandong cuisine, has enjoyed an age-old reputation. The main methods of cooking employed are deep-frying, sauteing, stir-fry and roasting.

The Yan Yun Lou Restaurant on Nanjing Road, the Fengze Chamber of the Park Hotel and the Dahua Hotel serve Beijing roast duck renowned for its scented crisp skin, which is so crisp that once taken in the mouth it breaks. The Kaifu Restaurant on Sichuan Road(North) and the Tianjing Restaurant on Huaihai Road provide stir-fried sliced pig's stripe and chicken's gizzard, sauteed fish slices with brewer's rice, stir-fried pork fillet in brown sauce and sauteed Chinese cabbage.

Shanghai has more than a dozen Moslem restaurants, which cook an astonishing variety of dishes with just mutton and beef. The Hong Chang Xing Restaurant on Yangan Road(East) is famed for its instant boiled mutton(Mongolian hot pot) served in winter.

Beijing Food

Guangdong food features a great variety of refined ingredients and quick frying. Dishes cooked in this way are fresh, tender, refreshing and smooth. The chefs try to adapt dishes to the varying seasons, laying stress on lighter flavor in summer and heavier in winter. The Sun Ya Restaurant on Nanjing(East) Road, a restaurant typical of Guangdong style, offers among other specialities, smoked pomfret, sweet and sour pork, deep-fried egg jelly wrapped in wheat flour and steamed pomfret with scallion and oil. The Xing Hua Lou Restaurant on Fuzhou Road is specialized in cooking snake dishes in addition to braised chicken with scallion and oil and steamed soup in a wax gourd. This restaurant also supplies world-famous Guangdong-style moon cakes during the traditional Chinese Mid-Autumn Festival. The Meixin Restaurant on Shaan Xi Road(South) includes in its menu such famous dishes as roast piglet, assorted soup in a wax gourd, steamed mandarine fish stuffed with ham.

Guangdong Food

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Sichuan-style dishes are noted for varied and heavy flavoring. Restaurants of this style are good at choosing the right flavors--- hot, sour, pungent, sweet, bitter, salty and fragrant, seven in all, and applying eight seasonings---pepper sauce, pepper with vinegar, pepper with fish seasoning, chili jam with pungent wild peppercorn, cayenne pepper with wild peppercorn, black pepper with peanut and sesame paste, peppercorn with sesame oil and chili oil. The Sichuan Restaurant on Nanjing Road serves dishes distinctive of Sichuan style, such as Hechuan-style sliced pork, chicken cubes with peanuts and chili, "guifei" chicken and so on. A rarity---"clubbed chicken" is offered by the Chengdu Restaurant on Huaihai Road. The name derives from the fact that the chef uses a club to pound the chicken and tears the meat into floss and then mix them with eight seasonings, like sesame paste,chili oil,etc. The chicken, when served, tastes hot but a little sweet.Other dishes strong in Sichuan style are the crisp chicken served in the Mei Long Zheng Restaurant on Nanjing Road(West) and Luyang-style crisp chicken and Luyang-style beancurd found in the Lu Yang Cun Restaurant on Nanjing Road(West).

Sichuan Food

The restaurant of Jiangsu style in Shanghai can be classified into those of the Suzhou-Wuxi style, the Zhenjiang-Yangzhou style and local Shanghai style.

The feature of Suzhou-style dishes is their natural flavor in original stock and a mixture of salty and sweet taste. The Dongfeng Hotel-Restaurant on Shanghai's Bund, the Renming Restaurant on Nanjing Road(West), the Huaihai Restaurant on Xizang Road and the Da Hong Yun Restaurant on Fuzhou Road have, on their menus, boat-shaped fried duck, braised pork in preserved bean-curd sauce, fried rolls stuffed with yellow croacker, minced shrimp meat, stewed bean-curd with shrimp and ginger sauce, five-spiced chicken drumstick and so on. What caps all is the sizzling rice with shrimps. When the scalding tomato sauce with tender shrimps is poured over the deep-fried, golden-colored crisp rice crust, a dish, delicious in its own way, is ready to serve. Wuxi's Floating Boat Restaurant on the Taihu Lake is skilled in cooking fish of every kind. Most restaurants of Wuxi style in Shanghai are named Lao Zheng Xing.

The feature of Zhenjiang-Yangzhou-style food is best described by the saying that the soup is so crystal clear that you can see the bottom of the bowl and the sauce is so thick that it turns creamy white.

The celebrated Yangzhou Restaurant of Huaiyang style serves, among its best-known dishes, boiled dry beau-curd slices, lion's head-shaped crab meat balls, butterfly-shaped sea cucumber and silver carp in the shape of lotus flower.

Other restaurants like the Lao Ban Zhai Restaurant on Hankou Road also serves dishes of traditional Yangzhou style.

Jiangsu Food

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particular about freshness, tenderness, softness and smoothness of the food, are at home in steaming and roasting seafood. Delicacies like the big yellow croaker with preserved Chinese cabbage, braised skinned fish, sea eel braised in casserole and fried peanuts with liver moss can be found in the Ningbo Restaurant on Pingliang Road. Shaoxing food, with poultry as its main specialty, is palatable, crisp and glutinous. The tender white chicken is a delicacy of the Xiao Shao Xing Chicken Porridge Restaurant on Ningbo Road. A choice hen is killed and stewed right on the spot. The chicken meat, which turns creamy white when ready, is palatable and tender.

Zhejiang Food

Zhejiang food is represented by Hangzhou, Ningbo and Shaoxing styles.Dishes of Hangzhou style are meticulously prepared, hence tasty and crisp. The Zhi Wei Guan Restaurant at the crossroads of Fujian Road and Nanjing Road, and the Xihu(West Lake) Restaurant on Sichuan Road(North) are noted restaurants of this style, serving famous dishes such as West Lake-style fish in vinegar and sweet sauce, deep-fried fish meat balls, shrimp meat with "Dragon Well" tea and braised pork in Dongpo style. A blend of freshness and saltiness characterise dishes of Ningbo style. Chefs of this style,

Hunan Food

Hunan food takes curing, simmering, steaming and stewing as the main cooking methods. Dishes of this style are usually tinged with sour and spicy flavor and thoroughly cooked. The Yue Yang Lou Restaurant near the Youth Palace distinguishes itself with Hunan style of cooking. Fragrant and spicy, yet slightly sour, Dongan-style fried chicken is unique in the restaurant.

4

Anhui Food

The Da Fu Gui Restaurant near Laoximen and the Shengli Restaurant at the railways station, both known for Anhui-style food, claim to be masters of dishes stewed in brown sauce with stress on heavy oil and sauce. Included on the menu are stewed fish belly in brown sauce, stir-fried eel slices an deep-fried small meat balls in plum shape.

Fujian Food

Fujian dishes, mostly marinated in wine, are sourly sweet. The Mingjiang Restaurant on Nanjing Road of Fujian style provides a menu listing such delicacies as assorted soup in casserole,known as "Buddha jumping over the wall", fried diced pork in brewer's rice, steamed diced chicken in preserved beancurd, deep-fried sea eels marinated in wine and Fujian-style fried peanuts.

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Chinese Home-Style Cooking

l Pork Dishes 7

l Beef and Mutton Dishes 42

l Poultry and Egg Dishes 65

l Fish and Seafood Dishes 87

l Vegetable and Bean Curd Dishes 115

l Sweet Dishes 148

l Soups 166

l Rice Noodles, and Dumplings 178

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Chinese Home-Style CookingPork Dishes

l Twice-Cooked Pork -- Sichuan Style 8l Muxi Pork -- Beijing-North China Style 9l Stir-Fried Pork Cubes with Green Peppers -- Beijing Style 10l Stir-Fried Hot Diced Pork -- Beijing Style 11l Steamed Pork with Fermented Bean Curld -- Suzhou Style 12l Steamed Pork with Fermented Bean Curld -- Guangdong Style 13l Shredded Pork -- Sichuan Style 14l Peppery-Hot Pork Slices -- Sichuan Style 15l Dry-Fried Pork Filet -- Beijing-Hebei Style 16l Yuanbao Pork -- Beijing-Hebei Style 17l Steamed Pork Balls -- Hangzhou Style 18l Pearly Pork Balls -- Beijing-Hebei Style 19l Pork Balls in Clear Broth -- Sichuan Style 20l Four Happiness Pork Balls -- Beijing Style 21l Stir-Fried Pork Slices with Scallions -- Shandong Style 22l Stir-Fried Diced Pork with Peanuts -- Guangdong Style 23l Stir-Fried Pork Slivers with Ginger -- Shanghai Style 24l Sweet-and-Sour Pork -- Guangzhou Style 25l Braised Fresh Ham with Rock Sugar -- Sichuan Style 26l Deep-Fried Fresh Ham -- Shandong Style 27l White-Boiled Pork with Mashed Garlic -- Chongqing-Sichuan Style 28l Cauliflower with Chinese Ham -- Beijing Style 29l Scrambled Eggs with Pork Slivers -- Suzhou Style 30l Steamed Pork with Spiced Rice Flour -- Beijing Style 31l Five-Spice Flavoured Spareribs -- Beijing Style 32l Steamed Spareribs -- Beijing Style 33l Sweet-and-Sour Spareribs -- Hangzhou Style 34l Pepper-Salt Spareribs -- Shanghai Style 35l Deep-Fried Spring Rolls -- Kaifeng-Henan Style 36l Steamed Minced Pork with Salted Eggs -- Guangdong Style 37l Cabbage-Wrapped Pork Rolls -- Sichuan Style 38l Deep-Fried Stuffed Green Peppers -- Northeast China Style 39l Deep-Fried Stuffed Lotus Roots -- Shanghai Style 40l Delicacies in Clear Broth -- Beijing Style 41

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Pork DishesTwice-Cooked Pork

INGREDIENTS1 lb (450g) fresh boneless pork or fresh, uncured ham 2 tbsp soybean paste3 oz (80g) scallions or garlic shoots 1 tbsp sweet bean sauce1 tbsp vegetable oil 1/4 cup meat stock

RECIPEWash the pork,drop it into boilingwater to cover, andparboil for 8minutes. Remove,drain, and cut intoslices about 2inches long by 11/2 inches wide1/4 inch thick (7cm by 4 cm by16mm).Set aside

1.

Cut the scallionson the slant into 1inch (3 cm)pieces.Set aside.

2.

Heat the oil in awork to very hot356oF (180oC), oruntil smoke riseson the surface.Add the porkslices, soybeanpaste, sweet beansauce, scallions orshoots, and stock.Stir-fry for 5minutes, or untilthe scallions aretender and thesoybean pasteloses its raw taste.Remove and serve.

3.

8

Pork DishesMuxi Pork

INGREDIENTS1 oz (25g) wood ears, reconstituted 5 oz (150 ml) vegetable oil1 oz (25g) golden needles 1 tbsp rice wine3 1/2 oz (100g) lean boneless pork 1 tsp salt, or to taste1/2 tsp fresh ginger, minced 1 oz spinach, cut into 3 inch (7 cm) pieces1 tsp cornstarch (cornflour) 1/2 tsp sesame oil2 tsp soy sauce 1/4 tsp MSG3 eggs

RECIPEWash thewood earsand drain.Soak thegoldenneedles inwarmwater for 5minutes.Drain andcutcrosswiseintohalves. Setaside.

1.

Wash thepork andcut it intoslivers.Mix withthe soysauce,ginger,andcornstarch,and setaside.

2.

l Best the eggs and mix with 3/4 tsp salt. Scramble the eggs in 5 tsp of the oil and setaside.l Heat 4 tsp of the oil in a wok over high to very hot, add the port slivers and stir-fryfor about 30 seconds, or until the meat is partially cooked. Stir in the rice wine.Remove the pork and set aside.l Heat the remaining 1 tbsp oil in the wok. Add the golden needles and wood ears andstir-fry for 30 seconds. Add the 1/4 tsp salt, MSG, and spinach pieces. Stir-fry until thespinach leaves darken slightly. Add the pork slivers and scrambled egg. Stir-fry anotherfew seconds to blend the ingredients. Sprinkle with the sesame oil, and serve.

9

Pork DishesStir-Fried Pork Cubes with Green Peppers

INGREDIENTS4 1/2 oz (125g) boneless pork shoulder 1/4 tsp. scallion, chopped1 oz (20g) peanuts, skinned and deep-fried 1/4 tsp. ginger powder1 tsp. salt, or to taste 1/4 tsp. garlic, sliced6 egg whites 1 1/2 tsp. sugar4 tsp. (20g ) cornstarch (cornflour) 3 tbsp vegetable oil3 tbsp meat stock or water 2 oz (50 g) green pepper, seeded and

cut into 1/2 inch (1cm ) cubes1 tsp. rice wine 1/4 tsp. hot chili1 tsp. soy sauce

RECIPEWash the pork, cut into1/2-inch (1.5cm ) smallcubes, and mix with 1/2 tsp.salt. Beat the egg whites andmix with 3tsp of thecornstarch. Add the porkcubes and mix to coat well.Set aside.

1.

Mix the stock with theremaining 1 tsp. ofcornstarch, 1/2 tsp. salt (orto taste), rice wine, soysauce, scallions, ginger,garlic, and sugar. Set aside.

2.

Heat the oil in a work tomoderately hot (230oF or110oC. Add the pork cubesand stir-fry for about 30seconds, cooking them justlong enough to seal in thejuices. Remove , drain, andset aside. Pour out the oilfrom the work and reheat.Add the green peppers andstir-fry for 30 seconds. Thenadd the pork cubes. Stir thesauce to blend it, then add tothe wok. Add the peanutsand hot chili oil. Bring to aboil and cook, stirring, untilthickened. Remove andserve.

3.

10

Pork DishesStir-Fried Hot Diced Pork

INGREDIENTS5 oz (150 g) boneless pork loin orshoulder, with lean and fat 1tsp crushed yellow bean sauce

2 tsp. cornstarch dissolved in 2 tsp.water 3 1/2 oz (100g ) cucumber

1 oz (25g ) fresh chili (chilli) peppers,seeded

2 cups(500ml ) vegetable oil fordeep-frying (about 4 tbsp/50 ml will beused)

1 tsp. (5g) scallions, minced 1/2 tsp. (3g) ginger, minced1/4 tsp. salt , or to tast 1 tbsp stock2tsp rice wine

RECIPEWash the pork and cut it into1/2 inch (1 cm ) cubes. Mixwith the crushed yellow beansauce and the 2/3 of thecornstarch and set aside.

1.

Cut the cucumber, chilipeppers and scallions into 1/2inch (1m) pieces. Set aside.

2.

Heat the oil in a work to veryhot about 390oF (200oC), oruntil a piece of scallion orginger dropped into the oilturns brown quickly and ahaze appears above the oil.Deep-fry the pork cubes untilbarely cooked, stirring thepieces to keep them fromsticking together. Remove ,drain, and set aside.

3.

Pour the oil out of the wok,leaving only enough to coverthe bottom, about 5 tsp.Reheat the oil until very hot,add the scallions, ginger, salt,cucumber, chili peppers, andstock, Stir-fry a few seconds,then add the pork cubes andrice wine. Stir-fry severaltimes, then stir 1/3 of thecornstarch-water mixture toblend and add to the wok.Cooking , stirring, until thesauce thickens. Remove andserve.

4.

11

Pork DishesSteamed Pork with fermented Bean Curd

INGREDIENTS1/2 lb. (200 g ) pork, lean and fat, cut in a squarewith skin attached 1/2 tsp. (3 g ) red fermented rice1 oz (25g ) red fermented bean curd 1 oz (25g) rock sugar, crushed3/4 tsp. salt 1 tsp. scallion sections1/2 tsp. fresh ginger,chopped 2 tsp. rice wine

RECIPEPlace the pork in boilingwater to cover. Drain andwash in hot water. Cut into1-inch (4cm ) squares.

1.

Soak the red fermented ricein a little warm water, crushit, and mix with thefermented bean curd, rocksugar and 1/2 tsp. salt into apaste. Coat the pork sliceswith the paste.

2.

Stack the pork slices, skinside down, in a large bowland pour the rest of the pasteover them . Add the scallion,ginger, and rice wine. Coverthe bowl tightly with a dish.Place the bowl in a steamerand steam over boiling waterfor 3 hours over a high fire,adding water whennecessary, until the meatbecomes very tender.Remove the bowl from thesteamer. Discard thescallions and ginger. Coverthe bowl with a serving dishand invert both so the porkslide into the dish with theskin side up. Serve.

3.

12

Pork DishesSteamed Pork with Fermented Beam curd

INGREDIENTS1 1/4 lb. (200 g ) pork, lean and fat with skin 1/2 tsp. soy sauce4 cups (1 litre ) vegetable oil for deep-frying; willuse about 1/2 cup (100ml)

14 oz (400 g) potatoes, peeledand cut in 1/8 inch (4mm)slices

3 cakes fermented bean curd 1 1/2 tbsp scallions, chopped1 tbsp fresh ginger,chopped 1 1/2 tbsp garlic, chopped3 cups (750ml) chicken broth 2 tsp. rice wine1 tsp. salt, or to taste 1 tbsp sugar1 tbsp cornstarch (cornflour) dissolved in 1 tbspwater

RECIPEWash the pork and boil inwater until thoroughlycooked. While the porkcooks, deep-fry the potatoslices until cooked, drain,and set aside. Drain thepork and coat the skin withsauce.

1.

Deep-fry the pork in hot oil,350oF(180oC) until the skinbrowns. Drain and soak incool water until the skinbecomes soft. Then cut into1/8 inch (4mm) slices,leaving some skin on eachslice.

2.

Crush the fermented beancurd into a paste and setaside.

3.

l Heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and garlic, andstir-fry. Add the bean cured and stir-fry briefly, then add the pork slices and stir-fry30 seconds. Add the chicken broth, rice wine, salt, soy sauce, and sugar, and stir toblend. Bring to a boil, lower the heat, and simmer slowly until the pork is tender.l Remove the pork slices and stack in a large, heat-proof bowl with the skin sidedown. Pour sauce from wok over meat and set the bowl in steamer. Steam overhigh heat for 5 minutes .l Pour sauce back into wok, place pork in a serving dish, skin side up. Arrangepotatoes around meat.l Heat the sauce, stir the cornflour-water mixture to blend it , and add to thesauce. Cook, stirring until thickened. Pour over the pork and sever.

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Pork DishesShredded Pork

INGREDIENTS5 oz (150g ) boneless pork filet 3/4 oz(20g) pickled chili (chilli) pepper1/4 tsp. salt, or to taste 1 tbsp soy sauce2 tsp. rice wine 4 tsp. cornstarch (cornflour)4 tbsp ( 50ml) vegetable oil 2 tsp. rice vinegar4 1/2 tsp. sugar 2 tsp. scallion, chopped1 tsp. fresh ginger, chopped 1 tbsp garlic, chopped1/2 tsp. pepper 1/4 tsp. MSG(optional)

RECIPECut the pork and chilipepper into slivers. Setthe peppers aside. Mixthe pork with the saltand 1 tsp. each of thesoy sauce and rice wine.Mix with 1 1/2 tsp. ofthe cornstarchand a fewdrops of oil and stir tocoat.

1.

Mix 2 tsp. of the soysauce, vinegar, sugar,the remaining 2 1/3 tsp.of cornstarch, theremaining 1 tsp. of ricewine , the scallion,ginger, garlic, pepper,and MSG into a sauce.Set aside.

2.

Heat the oil in a wok tovery hot. Add the porkslivers and peppers andstir-fry until the pork iscooked through. Addthe sauce the stir-fryabout 30 seconds, oruntil blended andthickened. Remove andserve.

3.

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Pork DishesPeppery-Hot Pork Slices

INGREDIENTS9 oz (250 g) lean boneless pork 1/4 cup meat stock1 egg whit, beaten slightly andmixed with a little flour into apaste

2 cups (500ml) vegetable oil for deep-frying;uses about 5 oz (150ml)

1/4 tsp. salt, or to taste 3 1/2 oz (100g) Chinese cabbage hearts ( bokchoy), sliced

1 tbsp hot soybean paste 1/2 tsp. Sichuan peppercorns , crushed1 tbsp soy sauce 1 tbsp hot chili (chilli) oil1/4 tsp. sugar 2 tsp. sesame seeds, roasted and ground1/2 tsp. fresh ginger, chopped 1/4 tsp. MSG(optional)1 1/2 tsp. cornstarch (cornflour )dissolved in 1 1/2 tsp. water

RECIPECut the pork into slicesabout 2 inches by 1/8inch (5 cm by 26mm by4mm). Mix with the eggwhite paste and 1/8 tsp.of the salt. Set aside.

1.

Mix the soy sauce, sugar,ginger, MSG, cornstarch,and stock into a sauce andset aside.

2.

Heat 2 tbsp of the oil in awok to moderately hot,add the cabbage and 1/8tsp. salt, stir-fry untilcooked. Remove, drain,and set aside.

3.

Add the rest of the oil tothe wok and heat it toabout 230oF(110oC) .Add the pork slices,stirring to keep themfrom sticking together.Cook until done, remove,and drain well.

4.

Pour the oil out of thewok and reheat it. Addthe peppercorns andsoybean paste and stir-fryuntil the peppercorns turnpurplish-red. Add thepork, sauce, chili oil, andground sesame seed, andstir-fry until the saucethickens. Pour the meatand sauce over thecabbage hearts and serve.

5.

15

Pork DishesDry-Fried Pork Filet

INGREDIENTS7 oz (200g) boneless pork filet 2 cups (500 ml ) vegetable oil for deep-frying2 tsp. soy sauce 3 tbsp spiced pepper-salt (see p. 10)1 tsp. rice wine 1/4 tsp. MSG(optional)3 tbsp cornstarch, dissolved in 3tbsp water

RECIPECut the pork intodiamond-shaped slices, 11/2 inches (4 cm ) in eachside. Mix with the MSG ,soy sauce and cornstarchand stir to coat well.

1.

Heat the oil in a wok tovery hot about 400oF(200oC), or when a pieceof scallion or ginger tossedinto the oil quickly turnsbrown and a haze appearsabove the oil. Deep-fry thepork until the coatingbecomes crisp. Remove thepork, drain and let standfor 2 minutes whilereheating the oil to 400oF.Place the pork back in theoil for a few seconds,remove immediately andsever with the spicedpepper-salt as a dip.

2.

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Pork DishesYuanbao Pork

INGREDIENTS9 oz (250g) lean and fat pork loin with skin 1 tsp. fresh ginger, chopped5 tsp. soy sauce 1 tsp. scallions, chopped2 cups (500ml ) vegetable oil; uses about 1/4 1 tsp. rice wine1 clove of star anise, crushed 1/4 tsp. salt, or to taste4 eggs, hard-boiled

RECIPEBoil the pork in water tocover until barely cooked.Remove, drain, and coalwith 1 tsp. soy sauce.

1.

Heat the oil in a wok over amedium fire to very hot,430oF (220oC), add thepork and deep-fry untilsmall bubbles appear on theskin. Remove and let cool.Then cut into slies, 1/8 -inch (4mm) thick, leavingsome skin on each slice.Stack the slices in a heatproof bowl, skin side down.

2.

Sprinkle the star anise andginger over the pork. Mixtogether with the rice wine,salt, and 3 tsp. of soysauce, and pour over thepork. Place the bowl in asteamer and steam overboiling water untilthoroughly cooked, aboutone hour.

3.

l While the pork steams, shell the eggs and soak them in 1 tsp. soy sauce for 10minutes. Reheat the oil to moderately hot and deep-fry the eggs until goldenbrown. Drain, let cool sightly, and cut into halves.l Cover the bowl containing the pork with a serving dish turned upside down.Invert the bowl so the pork slides onto the dish with skin side up. Arrange the eggsaround the pork and serve.Note: This dish gets its name from the eggs, which resemble yuan pao, the goldingots used as money in ancient times.

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Pork DishesSteamed Pork Balls

INGREDIENTS4 1/2 oz (125 g) pork, 1/3 lean, 2/3 fat orcommercially-ground pork

1 tsp. cornstarch(cornflour)

1 egg white, beaten slightly 7 oz (200ml) stock1/2 tsp. rice wine 2 oz vegetable leaves1/2 tsp. salt, or to taste 1/4 tsp. MSG (optional)

RECIPEMince the pork if it is notalready ground. Add the eggwhite, rice wine ,MSG(optional), and salt, andstir to mix. Add the cornstarchand mix well. Shape lightlyinto four equal-sized balls.

1.

Pour the stock into a wok andbring to a boil. Add the meatballs and cover them with theleaves. Bring to a boil overhigh heat, then turn the heatdown, and simmer for 1 hour,or until the meat is tender andthe gravy has thickened.Remove and serve.

2.

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Pork DishesPearly Pork Balls

INGREDIENTS9 oz (250g) pork, 1/3 lean, 2/3 fat, orcommercially-ground pork 1 1/2 tsp. sugar

1 tbsp soy sauce 2 tbsp cornstarch,dissolved in 2 tbsp water1/2 tsp. salt, or to taste 1/2 tsp. scallions, chopped

1 tsp. rice wine 1/2 tsp. fresh ginger,minced

2 eggs,beaten 1/4tsp MSG (optional)RECIPE

Mince the pork if not alreadground. Mix with the 1/4 tsp.salt, soy sauce,MSG(optional), rice wine,eggs, sugar, cornstarch,scallions, and ginger. Setaside.

1.

Wash the rice in severalchanges of water until thewater runs clear. Then pourboiling water over it drain.

2.

Lightle shape the meatmixture into balls about 1 inch(25mm) in diameter and rollthem in the rice, coveringthem completely.

3.

Mix the 1/4 tsp. salt (or totaste) with the rice thatremains and spread it in thebottom of a large heat-proofbowl. Place the meat balls onthe rice and set the bowl in asteamer. Steam for 25 minutesover high heat, then turn theheat to low and steam 10minutes , or until the pork iscooked Remove and serve.

4.

19

Pork DishesPork Balls in Clear Broth

INGREDIENTS9 oz (250g) lean and fat pork 1 oz (25g) golden needles, soaked in hot

water

1 egg, beaten 2 oz (50g) Chinese cabbage hearts, coarselychopped

1/2 tsp. scallions, chopped 2 oz (50g) cellophane noodles (flour orbean threads), soaked in warm water1/2 tsp. ginger , chopped 1 tsp. sesame oil2 tbsp cornstarch (cornflour)dissolved in 2 tbsp water 1/4 tsp. ground Sichuan peppercorn

4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)

2 tsp. salt, or to taste 1 oz (25g) wood ears, reconstituted in hotwater

RECIPEMince the pork, if not alreadyground, and mix well with thescallions, ginger,egg, cornstarch, 3 1/2 fl oz (100ml) ofthe broth, and 1/2 tsp. of thesalt.

1.

Heat the remaining broth to aboil, then turn the heat to low.While the broth is heatingmake small meatballs, about3/4 - inch (2 cm ) in diameter.

2.

Add the meatballs to broth oneby one , and simmer until done.

3.

Skim the foam from the brothand add the wood ears, goldenneedles, cabbage hearts andcellophane

4.

Skim the foam from the brothand add the wood ears, goldenneedles, cabbage hearts andcellophane noodles. Bring to aboil and add the pepper andMSG (optional), sprinkle thesesame oil on the broth removeand sever.

5.

20

Pork DishesFour Happiness Pork Balls

INGREDIENTS3 1/2 oz (100g) Chinese Yam, ,peeled (or substitute potatoes) 1 egg, beaten14 oz (400g) lean and fat pork 3 tbsp (50 g ) cornstarch (corn flour)2 tsp. rice wine 9 oz (250 ml) vegetable oil for deep-frying1 tsp. soy sauce 1 tsp. scallions , chopped

2 tsp. salt 1 large fennel ( substitute 1 clove of staranise)

1 tsp. fresh ginger, chopped 2 cups (500ml) meat stock1/4 tsp. MSG (optional)

RECIPEBoil, peel and mash theyam or potato. Mince thepork and mix with theyam mash, MSG, ricewine, 1 tsp. of the soysauce,salt, and 1 tsp. ofthe ginger. Stir in onedirection until the porkand yam paste stiffens,then shape it lightly intofour flattened balls. Mixand egg, cornstarch, and1 tsp. soy sauce into apaste and coat the balls.

1.

Heat the oil in wok overmedium heat tomoderately hot, 212oF(100oC). Deep-fry themeatballs until they arereddish-brown, drain, andplace in a heat-proofbowl.

2.

Add the scallion, theremaining 3/4 tsp. ginger,the fennel, and stock, andplace the bowl in asteamer. Steam themeatballs until done.Discard the scallions,ginger and fennel.Remove and serve.

3.

21

Pork DishesStir-Fried Pork Slices with Scallions

INGREDIENTS7 oz (200g) lean boneless pork 1 tbsp soy sauce7 oz (200g ) scallions 5 wood ears, reconstituted in hot water4 tbsp vegetable oil 1/4 tsp. MSG (optional)

RECIPECut the pork into slices about1 1/4 inch by 5/8 inch by 1/8inch ( 3cm by 16mm by 8mm ). Cut the scallionsdiagonally into 1 1/4 inch (3cm ) sections.

1.

Heat the oil in a wok to veryhot, 350oF (180oC). Add thepork slices and stir-fry for 30seconds.

2.

Add the soy sauce, woodears, MSG(optional), andscallions. Stir-fry for 2 moreminutes, remove and serve.

3.

22

Pork DishesStir-Fried Diced Pork with Peanuts

INGREDIENTS10 1/2 oz (300g) lean boneless pork 3 cups (750ml) vegetable oil fordeep-frying; use about 1/4 cup (60ml)1 tsp. cornstarch (cornflour) dissolvedin 1 tsp. water 1/2 tsp. scallions, chopped

2-1/2 tbsp seasoned sauce 1/4 tsp. garlic, chopped1/2 tsp. soy sauce 1 tsp. rice wine

1/2 tsp. sesame oil 7 oz (200g) skinned peanuts, deep-frieduntil golden

a dash of ground Sichuan PeppercornRECIPE

Cut the pork into small cubeand mix with 1/2 tsp. of thecornstarch.

1.

Mix the seasoned sauce, soysauce, 1/4 tsp. sesame oil, therest of the cornstarch and thepepper into a sauce. Set aside.

2.

Heat the oil in a wok overhigh heat to very hot.Deep-fry the pork cubes untilcooked, remove and drain.

3.

Pour the oil out of the workover high heat to very hot.Deep-fry the pork cubes untilcooked, remove and drain.

4.

Pour the oil out of the work ,leaving only enough to coverthe bottom. Reheat to veryhot,and add the scallion,garlic , rice wine and peanuts.Stir-fry until blended, and addthe pork cubes. Pour in thesauce and stir until thickened.Sprinkened. Sprinkle 1/4 tsp.sesame oil over it , removeand sever.

5.

23

Pork DishesStir-Fried Pork Slivers with Ginger

INGREDIENTS4 oz (125g) lean boneless pork 2 tsp. soy sauce1 oz (25g) pickled ginger (or substitutefresh ginger) 1 1/2 tsp. sugar1/2 oz (15 g) green pepper 1/2 tsp. salt, or to taste5 oz (150g)mung bean sprouts 2 tsp. cornstarch (cornflour) dissolvedin 1 tbsp water7 tsp. vegetable oil 1/4 tsp. MSG (optional)1/4 tsp. rice wine

RECIPECut the pork into thin sliversabout 2/12 inches (65mm) long.

1.

Rinse the preserved ginger, cutit and the green pepper intoshreds about 2 1/2 inches(65mm)long. Remove roots ofmung bean sprouts. Wash anddrain thoroughly.

2.

Heat 4 tsp. of the oil in a wok tovery hot. Add the pork sliversand stir-fry until cooked. Addthe rice wine, soy sauce, andsugar, and stir several times toblend. Pour into a bowl and setaside

3.

Add the remaining 1/3 tsp. oilto the wok, and reheat to veryhot. Add the ginger, greenpepperd,and mung bean sproutsand stir-fry several times.Return the pork mixture to thewok and stir in the salt andMSG. Stir the cornstarchmixture to blend and pour intothe wok. Cook stirring untilthickened. Remove and serve.

4.

24

Pork DishesSweet-and-Sour Pork

INGREDIENTS1 lb. (500g) lean and fat boneless pork For the sauce1 tsp. salt or to taste 4 1/2 tbsp sugar2 eggs, beaten 3 tbsp vinegar3 tbsp plus 1 tsp. ( 50g )cornstarch(corn-flour) 2 tsp. soy sauce1 medium green pepper 2 tbsp tomato ketchup7 oz (200g) bamboo shoots 1 cup (120ml) water4 cups (1 litre) vegetable oil fordeep-frying 1/4 tsp. salt, or to taste

4tsp garlic, sliced 2 tsp. cornstarch (cornflour )dissolved in 2 tsp. water2 tbsp scallions, chopped

RECIPEWash the pork and cut intodiamond-shaped slices about1 inch (25mm) long. Mixwith the salt and let stand for15minutes, then mix wellwith the eggs and drycornstarch.

1.

Halve vertically, seed andwash the green pepper. Cutthe green pepper and thebamboo shoots into diamondshapes, the same size as thepork . Set aside.

2.

Heat the oil in a wok overmedium heat to very hot,about 375oF (190oC).Deep-fry the pork slices untilthey turn golden brown andfloat to the surface. Drop thebamboo shoots into the oiland remove immediately,along with the pork. Drainwell and set aside.

3.

Make the sweet-and-soursauce in another pot.

4.

Pour the oil out of the wok,leaving only enough to coverthe bottom, about 2 tbsp.Heat to very hot, or until theoil surface ripples. Add thegarlic and stir-fry . Then addthe scallions and greenpepper to blend and add tothe wok. Cook, stirring, untilthickened. Add the pork. Stirto coat thoroughly. Remove and serve.

5.

25

Pork DishesBraised Fresh Ham with Rock Sguar

INGREDIENTS4 lb. (1,000 g) fresh, uncured ham, boneless 1 tbsp scallions, chopped3 1/2 oz pork bones 3 1/2 oz (100g) rock sugar)10 cups ( 2 litres plus 500ml ) pork stock 1 oz (25g ) brown sugar4 tbsp (60ml ) rice wine 2 tsp. salt, or to taste1 tbsp fresh ginger, sliced

RECIPEWash the ham and the bonesand place in a large wok withbones under the ham. Add thestock and bring to a boil overhigh heat. Skim the foam fromthe surface and add e rice wineginger slices, scallions, sugars,and salt, Simmer, tightlycovered, over low heat until theham is tender. Discard thebones and place the ham in aserving dish.

1.

Bring the sauce back to a boiland reduce until thickened. Pourover the ham and serve.

2.

26

Pork DishesDeep-Fried Fresh Ham

INGREDIENTS1 lb.(500g) fresh boneless uncured ham 1/2 tsp. salt, or to taste5 tbsp soy sauce 8 cups ( 2 litres) vegetable oil fordeep-frying; uses about 3 1/2 oz (100ml)3 oz (100g) scallions, chopped 3 oz whole scallionsa thumb-sized ginger, crushed 1/4 tsp. ground Sichuan peppercorn

3 1/2 tbsp rice wine 1/4 tbsp (100g) sweet fermented flourpaste or sweet bean sauce7 tbsp (100g) cornstarch (cornflour) one egg, beaten

RECIPEBoil the ham inwater to cover untilthe colour changesfrom pink to white.Remove, drain andrinse in cold water.Cut into 13 slicesand stack in a large,heat-proof bowl inthe ham's originalshape.

1.

Blend together 3tbsp of the soysauce, the choppedscallions, ginger,and 2 1/2 tbsp of therice wine and pourover the ham. Placein a steamer andsteam for 1 hour.Remove the ham,drain, and set aside.

2. Mix together thecornstarch, egg, salt,and the remaining 1tbsp of rice wineand 2 tbsp of soysauce into a batter.Coat the hamthoroughly on allsides with thebatter.

3.

l Heat the oil in wok to very hot, about 375oF (190oC), or until a piece of scalliongreen or ginger sizzles noisily and quickly turns brown when tossd into the oil.Turn the heat down and carefully add the ham without letting it fall apart. Deep-fryuntil the exterior browns. Turn heat to low. When the oil no longer sizzles andbubbles, remove the ham and drain well. Then cut the slices apart and place themon a dish in a "U" shape. Sprinkle with the ground peppercorns.l Cut the scallions into 2 inch sections and arrange them along one side of themeat . Spread the sweet bean sauced along the other side as a dip.Note:The ham will have a crisp exterior but will be tender inside . Though fat, theflavourful meat will not taste greasy.

27

Pork DishesWhite-Boiled Pork with Mashed Garlic

INGREDIENTS9 oz (250g) boneless pork or uncured ham 1/4 tsp. sesame oil2 cups (500 ml) pork stock 3 tbsp plus 1 tsp. soy sauce2 oz (50g) garlic, peeled and pounded to a paste 1/4 tsp. chili (chilli) oil

RECIPEWash the ham and boil inwater to cover until done.

1.

Drain and cut into threestrips. Soak them in thestock for 5 minutes to absorbthe flavour, then cut thestrips into thin slices.

2.

Mix the garlic with thesesame oil, adding enoughwater to make a paste. Blendthe paste, with the soy sauceand chili oil. Pour it over thepork, blend well, and serve.

3.

28

Pork DishesCauliflower with Chinese Ham

INGREDIENTS1 whole cauliflower, about 3/4 lb. (400g) 1/2 tsp. rice wine1 2/3 cups (400ml ) chicken broth 1 tsp. cornstarch (cornflour), dissolvedin 1 tbsp water1 tbsp salt, or to taste 1/4 tsp. MSG (optional)3 1/2 oz (100g) Chinese ham

RECIPEPlace cauliflower in a pot of couldwater and bring to a boil. Blanch 2minutes and remove, drain, andplace in a heat-proof bowl. Add thesalt to the chicken broth and pourover the cauliflower. Place thebowl in a steamer and steam thecauliflower until tender. Removefrom heat and drain, reserving thebroth. Score the cauliflowerlength-wise and crosswise, withoutcutting through to the base. Place itin a serving dish. Keeping it in itsoriginal form .

1.

Cut the skin off the ham anddiscard. Place the ham in aheat-proof bowl and add the ricewine. Place the bowl in a steamerand steam for 50 minutes. Removefrom heat and chop into smallpieces.

2.

Pour the reserved chicken brothinto a wok and bring to a boil. Addthe MSG (optional). Stir thecornstarch to blend and add. Cook,stirring, until thickened and pourover the cauliflower. Sprinkle withthe ham and serve.

3.

29

Pork DishesScrambled Eggs with Pork Slivers

INGREDIENTS2 oz(50g) lean boneless pork 1 tsp. soy sauce4 eggs 3 1/2 fl oz (100ml) high stock1/4 tsp. salt, or to taste 1/4 tsp. MSG (optional)3 tbsp vegetable oil 1 1/2 tsp. rice wine

RECIPECut the pork into slivers.1. Beat the eggs until foamy.Add the salt and MSG(optional) and mix well.

2.

Heat the oil in a wok overmedium heat until very hot,about 420oF (220oC), or theoil surface ripples. Add thepork slivers and stir-fry untilcooked. Add the eggs andcook until solid. Add the ricewine, soy sauce and stock,stir-fry for 2 or 3 minutes.Remove and serve.

3.

30

Pork DishesSteamed Pork with Spiced Rice Flour

INGREDIENTS1 lb. (500g) boneless lean and fat pork with skin 10 tsp. scallions, shredded3 tbsp sesame oil 5 tsp. ginger, shredded2 1/2 tbsp sugar 1 tbsp five-spice powder5 tsp. rice wine 10 tbsp (150g ) spiced rice flour2 1/2 tbsp fermented soy paste 7fl oz (200 ml) soy sauce

RECIPECut the pork into slices, 21/2 inches (6cm) longand wide and 1/4-inch(6mm) thick with a pieceof skin on each.

1.

Mix together the sesameoil, sugar, rice wine, soysauce, fermented soypaste, five-spice powder,scallions, ginger andmarinate for one hour andlet the flavours permeatethe meat. Mix the spicedrice flour with the porkslices. Stack the porkslices in one largeheat-proof bowl or dividethem into four individualbowls, with the meat skinside down.

2.

Place the bowl or bowlsin a steamer and steamfor 2 to 3 hours over highheat, adding water asneeded, until the meat isvery tender. Remove andserve.

3.

31

Pork DishesFive-Spice Flavoured Spareribs

INGREDIENTS1 lb. (500g) pork spareribs 1 tbsp fresh ginger, chopped3 1/2 tbsp soy sauce 1 tsp. rice wine2 cups vegetable oil for deep-frying 3 fennel seeds2 1/2 tbsp white sugar 5 tsp. rice vinegar1/4 tsp. brown sugar 1 tsp. salt, or to taste1/2 oz (15g) scallions , chopped

RECIPEWash the spareribs and chopinto 1 1/4-inch-long (33mm)pieces. Soak in cold water tocover for 5 minutes. Remove,drain, and marinate in a littlesoy sauce for 15 minutes.Drain, dry well, and rub withwhite sugar, and set aside.

1.

Heat the oil in a work toabout 350oF(175oC), or untila piece of scallion green orginger sizzles and movesaround quickly when tossedinto the oil. Add the spareribsand deep-fry until goldenbrown. Remove, drain, andset aside. Pour the oil out ofthe wok, leaving only enoughto cover the bottom.

2.

Reheat the wok and add thescallions, ginger, andspareribs. Then add the ricewine, fennel seeds, brownsugar, vinegar and salt andthe remaining soy sauce.Stir-fry about 30 seconds.Turn the heat to low andsimmer until the saucethickens and the meat fallsfrom the bones. Remove andserve.

3.

32

Pork DishesSteamed Spareribs

INGREDIENTS9 oz (250g) spareribs 2 tsp. fresh ginger, sliced1 1/2 to 2 tbsp beaten whole egg 2 fennel seeds4 tsp. (25g ) dry cornstarch (cornflour) 7 fl oz (200ml) pork stock1 tsp. cornstarch dissolved in 2 tsp. water 2 tsp. brine2 cups (500ml)vegetable oil for deep-frying 1 tbsp soy sauce1 tbsp scallions, chopped 1/2 tsp. MSG (optional)

RECIPEWash the spareribs andchop into 1 1/2-inch-long(4cm) pieces. Mix thebeaten egg and the drycornstarch into a batter andpour it over the spareribs,blending well. Set aside.

1.

Heat the oil in a wok overhigh heat to about 350oF(175oc), or until a piece ofscallion green or gingersizzles and moves aroundquickly when dropped intothe oil. Add the spareribs,one at a time, and deep-fryuntil golden. Drain andplace in a heat-proof bowl.Add brine, soy sauce, ricewine, MSG (optional).Place the scallions, gingerand fennel seeds on top.Place the bowl in a steamerand steam, replenishing thewater as needed, until theribs very tender. Removefrom the heat and discardthe fennel seeds, scallionsand ginger.

2.

l Place the spareribs in a pot with the stock and heat over high heat until theliquid has reduced by a third. Stir the dissolved cornstarch to blend, and add to thestock. Cook, stirring, until thickened. Remove and serve.

33

Pork DishesSweet-and-Sour Spareribs

INGREDIENTS1 1/2 lb. (750g) spareribs 1 tbsp soy sauce1 tsp. rice wine 1 tbsp rice vinegar1/4 tsp. salt , or to taste 2 tbsp sugar2 tsp. flour 2 cups (500ml) vegetable oil3 tsp. dry cornstarch (cornflour)

RECIPEChop the spareribs into pieces,1/2 inch wide by 3/4 inch long(13mm by 20mm) . Mix withthe rice wine and salt. Mix thecornstarch with 1 tbsp water tomake a gabber, and pour overthe ribs. Stir to coat well.

1.

Mix together the soy sauce,rice vinegar, sugar , flour and4 oz (120 ml) of water tomake a sauce. Set aside.

2.

Heat the oil in a wok overmedium heat to about 230oF(110oc), or until small bubblesappear around a piece ofscallion green or ginger tossedinto the oil. Add the spareribsand deep-fry until crisp,stirring to keep them fromsticking together. Remove anddrain well.

3.

l Reheat the oil to 375oF (190oC), or until a piece of scallion green or gingersizzles noisily and quickly turns brown. Deep-fry the spareribs until brown golden.Remove and drain. Pour the oil out of the wok. Stir the sauce to blend and pour itinto the wok, cook, stirring, until thickened. Add the spareribs and stir until theycovered with sauce. Remove and serve.

34

Pork DishesPepper-Salt Spareribs

INGREDIENTS3/4 lb. (350g) spareribs 4 cups (1 litre) vegetable oil for deep-frying1 tbsp rice wine 5 tsp. spiced pepper-salt1 tbsp soy sauce 2 tbsp cornstarch1/4 tsp. MSG (optional)

RECIPEWash the spareribs and chopinto pieces, 2 inches long and3/4 inch wide (5 cm by 2cm ).Mix the rice wine, soy sauce,MSG (optional), cornstarch,and 2 tsp. water into a paste.Add the spareribs and stir tocoat well.

1.

Heat the oil the a work overhigh heat to 350oF (180oc), oruntil a piece of scallion greenor ginger sizzles and movesaround quickly when tossedinto the oil. Add the spareribsand deep-fry for 1 minute.Remove, drain, and set aside.Reheat the oil to 400oF(205oc), or until a piece ofscallion or ginger brownsquickly and a haze appearsabove the oil. Add thespareribs and deep-fry untilthey are browned and rise tothe surface. Remove, drainwell, and place in a servingdish. Place two piles ofpepper-salt on the edges of thedish as a dip, serve.

2.

35

Pork DishesDeep-Fried Spring Rolls

INGREDIENTS3/4 lb. (350g) spareribs 7 oz (200g) boneless pork, lean and fat3 oz (100g) leek 1 tbsp soy sauce1 tsp. brine 2 tsp. rice wine4 tbsp cornstarch (cornflour) dissolvedin 4 tbsp water 2 eggs

5 tsp. flour 4 cups (1 litre) vegetable oil fordeep-frying1/4 tsp. MSG (optional)

FillingCut the pork into thin slicesand then along the grain intomatchstick-sized slivers.Wash the leeks well and cutinto 1 1/2 inch (4cm)sections. Separate into slicesand mix with the porkslivers. Set aside.

1.

Heat 4 tbsp of the oil in awok over high heat to veryhot, or until the oil surfaceripples. Add the pork slivers,leeks, soy sauce, 1/2 tsp.brine, MSG (optional), andrice wine, and stir-fry untilthe pork is cooked. Stir thecornstarch-water mixture andadd 1 tbsp. to the wok. Cook,stirring , until the saucethickens. Remove from theheat and set aside.

2.

PancakesBeat the eggs and mix with the flour, 1/2 tsp. brine, and enough water tomake a stiff batter.

1.

Heat a pan and add just enough oil to film the surface. Pour in half the batterand rotate the pan so the batter forms a thin pancake. Cook on one side untildry, then turn over and cook the other side just until dry. Repeat with theother half of the batter. Cut each pancake in half and spread a thin layer ofthe dissolved cornstarch on the upper surface of each.

2.

Final PreparationPlace one of the wrappers on a clean surface with the straight edge facingyou. Place 1/4 of the pork and leek filling along the straight edge, leavingthe farther half of the wrapper clear and leaving space on both sides to rollup the wrapper. The turn the pancake away from you once so the filling isencased in the wrapper. Fold the 2 side flaps towards the centre and continuerolling up the wrapper. Seal with the dissolved cornstarch. Repeat with theorder 3 wrappers and the rest of the filling to make 4 spring rolls in all.

1.

Heat the oil in a wok over medium heat to 350oF(175oC), or until a piece of2. scallion green or ginger sizzles and moves around quickly when tossed intothe oil . Add the spring rolls to the oil one at a time and deep-fry untilreddish-brown. Remove and drain well. Cut each roll into 5 equal portions,stack them in a dish and serve.

36

Pork DishesStemed Minced Pork with Salted Eggs

INGREDIENTS10 1/2 oz(300g) boneless lean pork 5 tsp. clean stock2 tsp. flour 2 tsp. soy sauce2 salted eggs, separated 1/4 tsp. MSG (optional)1 tsp. sesame oil

RECIPEMince the pork. Mix in the flour,MSG (optional), the egg whitesand sesame oil and blend well.Spread the mixture in a shallowheat-proof dish and pour the eggyolks whole on top of the meat.

1.

Place the dish in a steamer andsteam over high heat for 8 to 10minutes, or until the pork iscooked. Pour the clear stock overthe pork, sprinkle with the soysauce, and serve.

2.

"Salted egg": whole egg cured inbrine for more than 20 days.

37

Pork DishesCabbage-Wrapped Pork Rolls

INGREDIENTS9 oz(250g) boneless pork, lean and fat 1 tsp. salt. or to taste1 tsp. scallions, chopped 9 oz(250g) Chinese cabbage ( bok

choy)1/2 tsp. fresh ginger, chopped 2 egg whites1/4 tsp. pepper 2 tsp. flour4 tbsp cornstarch 9cornflour) dissolved in 4tbsp water 7 fl oz (200ml) meat or bone stock1/4 tsp. MSG (optional)

RECIPEMince the pork and mix with thescallions, ginger, groundpeppercorn, 3/4 tsp. of the salt,and the dissolved cornstarch. Setaside.

1.

Trim and discard the tough outerleaves of the cabbage. Wash thetender inner leaves and blanchbriefly in boiling water, removingimmediately. Drain and let cool.

2.

Mix the egg whites and flour intoa batter. Spread the inner side ofeach cabbage leaf thinly with thebatter and then the filling. Rollthe leaves into cylinders about 1inch(2 cm ) in diameter and sealthe openings with the egg batter.Repeat until all the filling hasbeen used.

3.

Place the rolls in heat-proof deepdish or tureen and steam overhigh heat for 15 minutes. removeand cool. Cut the rolls into 1 inch(2 cm) sections and steam againuntil the pork is thoroughlycooked.

4.

Heat the stock to boiling. Add theMSG (optional) and theremaining 1/4 tsp. salt. Pour thestock over the cabbage rolls andserve.

5.

38

Pork DishesDeep-Fried Stuffed Green Peppers

INGREDIENTS9 oz 9250g) green peppers 2 eggs, separated9 oz (250g) lean boneless pork 2 tsp. flour1/2 tsp. scallions, chopped 1/2 tsp. cornstarch (cornflour)1/2 tsp. fresh ginger, chopped 2 cups (500ml) vegetable oil for deep-frying1 tsp. salt, or to taste 1/2 tsp. spiced pepper-salt1 tbsp soy sauce 1/4 tsp. MSG (optional)1/4 tsp. five-spice powder

RECIPEWash, halve length-wise, andseed the green peppers. Cuteach half into two trianglesand dry well. Set aside.

1.

For the filling, mince the porkand mix it with the scallions,ginger, salt, soy sauce,five-spice powder, MSG(optional), and half the eggwhite.

2.

Beat the rest of the egg whiteswith the yolks and mix withthe flour, cornstarch andenough water to make a thickbatter.

3.

Fill the inside of each piece ofpepper with the filling level toedges. Add coat the filled sidewith flour.

4.

heat the oil in a wok overmedium heat to 350oF(175oC) or until a piece ofscallion green or ginger sizzlesand moves about rapidly whentossed into the oil. Dip thefilled side of each piece ofpepper into the egg batter andthen drop it into the oil , filledside down. Deep-fry until thecoating is golden brown, thenremove, drain well, and placein a dish, Sprinkle with thepepper-salt and serve.

5.

39

Pork DishesDeep-Fried Stuffed Lotus Roots

INGREDIENTS9 oz (250 g) lean bonelesspork, minced or ground 2 eggs,separated

1 lb. (500g ) fresh lotus roots 9 oz or 2 1/4 cup (250 g) flour1 tbsp soy sauce 1 tsp. salt, or to taste

1 tsp. rice wine 2 cups (500ml) vegetable oil for deep-frying; usesabout 5 oz (150ml)

1 tsp. scallions, chopped tomato ketchup or Worcestershire sauce1/2 tsp. ginger, chopped 1/4 tsp. MSG

RECIPEFor the filling, mixthe pork with the soysauce, rice wine,scallions, ginger,MSG(optional) andhalf a beaten eggwhite. Set aside.

1.

Beat the remainingegg white with theyolks and mix withthe flour, salt, andenough water tomake a thick batter.

2.

Cut the lotus rootscrosswise into 1/4inch (5mm) slices.Divide the filling intoportions, and place afilling portionbetween two slices.Repeat until all thelotus root is used.

3.

Heat the oil in a wokto about350oF(175oC) , oruntil a small piece ofscallion green orginger sizzles andmoves about rapidlywhen tossed into theoil. Dip stuffed lotusroots in the egg batterand add to the oil.Deep-fry until goldenbrown, remove, anddrain. Serve withtomato ketchup orWorcestershire saucefor dipping.

4.

40

Pork DishesDelicacies in Clear Broth

INGREDIENTS3 1/2 oz 9100g) cellophane noodles,soaked 2 oz (50 g) Chinese ham1 oz (25g) dried black Chinesemushrooms, soaked 1 tsp. sesame oil

4 tbsp (60g) dried shrimps, soaked 1/2 tsp. MSG(optional)2 dried sea cucumbers, reconstituted For egg dumplings:2 oz (50 g) fresh tomatoes 3 eggs3 1/2 oz (100g) lean boneless pork,minced 3 1/2 oz (100g) pork, minced2 3/4 tsp. salt, or to taste 1/4 tsp. salt1 tsp. cornstarch (cornflour ) dissolvedin 1 tsp. water 2 tsp. soy sauce

6 cups (1500ml) chicken stock 1/2 tsp. scallions, chopped3 1/2 oz (100g) dried bamboo shootslices, soaked (or canned sliced bambooshoots)

1 tsp. ginger, chopped

1/2 tsp. scallions, chopped 2 tbsp (30 g) dried shrimps, soaked andchopped

1/8 tsp. MSG(optional)RECIPE

1. Cut the cellophane noodles into 6 inch(15cm) pieces. Drain the mushrooms,remove the stems, and cut into thin slices.Cut the sea cucumbers into thin slices.

2. Make egg dumplings. Place egg dumplingson a heat-proof dish and steam in a steamerfor 10 minutes. Set aside.

3. To make the meatballs, mix the pork with1/4 tsp. of the salt, 1/8 tsp. of the MSG(optional), the cornstarch water mixture,and little more water. Stir vigorously in thesame direction for 1 minute. Form themixture into small meatballs. Bring the

chicken broth to a boil and add the meatballs. Simmer until cooked through and drain,reserving the broth. Set the meatballs aside.

Skim any foam from the broth. Add the cellophane noodles, the mushroom, 2 tbsp shrimps, seacucumbers, bamboo shoot slices, and 1/2 tsp. scallions. Bring to a boil. When the shrimps andmushrooms release their fragrance, add the remaining 2 1/2 tsp. of the salt and the remaining tsp.of the MSG, along with the ham slices, meat balls, egg dumplings, and tomatoes. Return to a boiland remove fr om the heat. Sprinkle with the sesame oil, and serve.

41

Chinese Home-Style CookingBeef and Mutton Dishes

l Braised Beef with Bamboo Shoots -- Chengdu-Sichuan Style 43l Tender Stewed Beef -- Hangzhou Style 44l Stewed Beef -- Beijing Style 45l Curried Beef -- Guangdong Style 46l Braised Beef -- Shanxi Style 47l Boiled Beef -- Sichuan Style 48l Seame Beef Filet -- Northeast China Style 49l Beef with Satin Eggs -- Guangdong Style 50l Sauteed Beef Strips -- Jilin Style 51l Braised Beef and Potatoes -- Northeast China Style 52l Stewed Beef Strips -- Shandong Style 53l Stir-Fried Milk -- Guangdong Style 54l Simmered oxtail -- Inner Mongolian Style 55l Deep-Fried Mutton -- Kaifeng Style 56l Mongolian Hot Pot -- Beijing Style 57l Stewed Mutton Slices -- Northeast China Style 58l Crisp-Fried Mutton -- Northeast China Style 59l Peppery-Hot Mutton -- Northeast China Style 60l Roast Mutton Kebabs -- Xinjiang-Inner Mongolian Style 61l Slivered Mutton with Young Ginger -- Sichuan Style 62l Deep-Fried Beef or Mutton Rolls -- Northeast-Northwest China Style 63l Stir-Fried Lamb Kidney, Liver and Filet -- Beijing-Hebei Style 64

42

Beef and Mutton DishesBraise Beef with Bamboo Shoots

INGREDIENTS3 1/2 oz (100g) young bamboo shoots, freshor canned

1/2 oz (15g) rock sugar (orsubstitute)

2 1/4 lb. (1 kg ) lean boneless beef 4 tbsp (60 ml) vegetable oil2 tsp. ginger, sliced 2 tbsp. salted fermented soybean2 tsp. scallions, chopped 2 tsp. salt10 whole Sichuan peppercorns 3 1/2 tbsp rice wine1 star anise

RECIPESoak the bamboo shoots incold water and cut into smallpieces. Blanch quickly inboiling water, drain, and rinsein cold water. Set aside.

1.

Cut the beef into 1 inch (3 cm) chunks and place in a potwith cold water to cover.Bring to a boil and skim offthe foam. Then add theginger, scallion, peppercorns,and star anise. Bring back to aboil and add the sugar. Stiruntil it dissolves. Turn theheat to low and simmer.

2.

While the beef is cooking heatthe oil until the surfaceripples. Add the soybean pasteand stir-fry until it turnsslightly red. Add to the beef .When the beef has cooked forabout one hour, add the salt,rice wine and the bambooshoots. Stew the beef anotherhour until it is very tender,and serve.

3.

43

Beef and Mutton DishesTender Stewed Beef

INGREDIENTS10 1/2 oz(300g ) beef shank 1/3 oz (10g) ground cassia bark3 1/2 tbsp sugar 2 tsp. fresh ginger, sliced5 tsp. soy sauce 2 tsp. scallions, chopped5 tsp. rice wine 3 tbsp sesame oil

RECIPERemove sinews and tendons from thebeef. Blanch for two minutes inboiling water to cover. Remove,drain and rinse under cold water. Cutinto chunks.

1.

Place a bamboo mat in a casserole.Spread the beef chunks on the mat.Mix together the sugar, soy sauce,rice wine , cassia bark, ginger,scallions, and all but 1 tsp. of thesesame oil and pour over the beef.Add water to cover and bring to aboil cover high heat. Cover, turn thebeat to low and stew for six hours,checking the water level from time totime and adding more warm water ifneeded. When the beef isfork-tender, place it in a serving dish.Boil the sauce over high heat untilthickened. Pour over the beef,sprinkle with the remaining sesameoil and serve.

2.

44

Beef and Mutton DishesStewed Beef

INGREDIENTS1 lb. (500 g ) lean boneless beef 1 tsp. Sichuan peppercorns2 cups oil for deep frying 1/3 oz (10g) stick cinnamon1 star anise 1 tsp. scallion, chopped5 fl oz (150 g) soy sauce 2 tsp. ginger, sliced5 tbsp sugar

RECIPECut the beef into 1 1/2 inches(35mm) chunks. Deep-fry the beefin very hot oil until browned. Drainand set aside.

1.

Tie the peppercorns and star anise ina piece of cheesecloth or place in atea ball.

2.

Place 4 cups (1 litre) water in a potand add the bag of spices, the soysauce, sugar, stick cinnamon,scallions, and ginger. Bring thewater to a boil over high heat andadd the beef . Turn the heat to lowand stew for 4 hours, or until thebeef is very tender and the sauce hascooked down almost completely, butwithout scorching.

3.

45

Beef and Mutton DishesCurried Beef

INGREDIENTS14oz (400g) lean boneless beef 2 tsp. rice wine3 cups (750ml ) vegetable oil fordeep-frying; uses about 2 1/2 oz (75cml) 2 oz (60ml ) clear stock2 tbsp curry oil 1/4 tsp. salt, or to taste1/4 tsp. ginger, chopped 1/2 tsp. sugar1/4 tsp. garlic, chopped 1 tsp. cornstarch 9cornflour) dissolved in 1 tsp. water1/4 tsp. onion, chopped 1/4 tsp. hot red chili(chilli) pepper, chopped

RECIPECut beef into 1-inch square chunks.1. Heat the oil in a wok over low heat to very hot, 350oF(180oC). Deep-fry the beef until it is cooked through.Remove beef, drain, and set aside.

2.

Pour the oil out of the wok, leaving a thin film on thebottom. Reheat until a haze appears on the oil surface.Add the curry oil, ginger, garlic, onion, chili pepper,rice wine, stock, salt, MSG (optional) and sugar. Stirthe cornstarch to blend and add. Add the beef, stir-fryfor 2 minutes, or until the sauce is thickened. Sprinklewith sesame oil and serve.

3.

46

Beef and Mutton DishesBraised Beef

INGREDIENTS1 lb. (400g) lean boneless beef 1/2 g fennel seed10 tsp. (50ml) soy sauce 3 1/2 oz (100ml) chicken or duckbroth4 tbsp cornstarch (cornflour), dissolved in 4tbsp water 2 tsp. rice wine

3 oz (100g) scallions, chopped 1/4 tsp. fresh ginger, chopped3 1/2 fl oz (100ml) sesame oil 1/4 tsp. MSG (optional)

RECIPEWash the beef and cut into thinslices. Mix with the soy sauceand scallions. Stir thecornstarch-water mixture andadd.

1.

Heat the sesame oil in a workadd the fennel seeds. Heat tovery hot or until the oil starts tosmoke, and add the beef.Stir-fry until barely cooked.Add the stock, rice wine andMSG (optional). Cover the wok,and boil rapidly for 1 minute.Add the ginger, stir and remove.

2.

47

Beef and Mutton DishesBoiled Beef

INGREDIENTS9 oz (250g) lean boneless beef 5 tsp. sweet fermented glutinous rice wine(or rice wine)3 oz (100g) asparagus lettuce(substitute asparagus) 4 1/2 oz (125ml) vegetable oil5 dried hot red chili (chilli) peppers 20 whole Sichuan Peppercorns1/2 tsp. salt, or to taste 3 oz (100g) scallions, chopped into 2inches long sections2 tbsp cornstarch (cornflour)dissolved in 2 tbsp water 2 cups (500ml) beef stock5 tsp. hot and salted fermentedsoybean paste 1 tsp. chili(chilli) oil

RECIPEWash the beef and cut intoslices 2 inches long by 1 inchwide and 1/8 inch thick(5 cmby 25mm by 4mm). Slice theasparagus. Seed and chop thechili peppers.

1.

Place beef in a bowl and addthe salt , cornstarch-watermixture, soy sauce, soy beanpaste (chopped ) and ricewine. Mix well.

2.

Heat the oil in a wok over lowheat to about 230oF (110oC),or until bubbles appeararound a small piece ofscallion green or gingertossed into the oil . Add thechopped chili pepper anddeep-fry until purplish-red.Add the peppercorns,scallions, and asparagus, andstir-fry for 1 minute. Add thestock and bring to a boil. Addthe beef, stirring with a wokscoop to keep them separate.Boil the beef until it turnsshiny. Remove, sprinkle withthe chili oil , and serve.

3.

48

Beef and Mutton DishesSesame Beef Filet

INGREDIENTS17 oz (500g) beef filet 1/2 cup (120 ml) whole sesame seeds5 tsp. salt, or to taste 2 cups (500ml) vegetable oil for deep-frying2 eggs 2 tsp. chili (chili) oil1/2 cup(120ml) flour 1/2 tsp. MSG(optional)

RECIPEWash the beef and cut into 1/4 inch (5mm) slices . Mixwith the salt and MSG(optional) and set aside.

1.

Beat the eggs. Dip the beef slices in the flour and theninto the egg. Coat with the sesame seeds, pressingthem into the beef with your palm or a rolling pin.

2.

Heat the oil in a wok to about 350oF(170oC), or until asmall piece of scallion green or ginger sizzles andmoves around rapidly when tossed into the oil. Addthe beef and deep-fry for 2 minutes. Turn and continueto fry for another minute, or until the coating turnsgolden. Remove and drain. Serve with a small dish ofthe chili oil as a dip.

3.

49

Beef and Mutton DishesBeef with Satin Eggs

INGREDIENTS10 1/2 (300g) boneless veal or beef sirloin 5 eggs1/4 tsp. salt 1/8 tsp. pepper1/4 tsp. scallions, chopped 1/4 tsp. ginger, chopped2 tsp. meat broth seasoned with salt, sugar,sesame oil and pepper to taste

1/2 tsp. cornstarch (cornflour) dissolvedin 1/2 tsp. water

2 cups (500ml) vegetable oil for deep-frying;uses about 3 1/2 oz (100ml) 3/4 tsp. MSG(optional)

RECIPEWash the beef and cut into 1 inch (3mm) chunks1. Beat the eggs and mix in the salt. MSG (optional ), pepperand scallion.

2.

Heat the oil in a wok. Deep-fry the beef over a low fireuntil cooked. Remove and drain well.

3.

Pour the oil out of the wok, leaving only enough to coverthe bottom, about 3 tbsp. Heat until the oil surface ripples.Add the ginger, beef, and broth, Bring to a boil. Stir thecornstarch-water mixture and add. Stirring to make a thingravy. Sprinkle with the sesame oil. Add the eggs andcook, stirring, until they are scrambled but still soft.Remove and serve.

4.

50

Beef and Mutton DishesSauteed Beef Strips

INGREDIENTS1 lb. (500g) beef filet or boneless sirloin 1/2 tsp. ginger, chopped2 tsp. salt, or to taste 1/2 tsp. garlic, chopped1 tbsp soy sauce 1 tsp. ground roasted sesame seed1/2 tsp. fresh ginger, chopped 2 eggs1/2 tsp. sesame oil 3 tsp. flour5-6 scallions, white part only 2 cups (500ml) vegetable oil for deep-frying1/4 tsp. powdered hot red chili 1/2 tsp. MSG (optional)1/4 tsp. vinegar

RECIPEWash the beef and cut into 2 by 1 by 1/8 inch(60mm by 30mm by 3mm) slices. Marinate withthe slat, 1 tsp. of the soy sauce, the ginger, 1/4tsp. of the MSG(optional) , and the sesame oilfor 10 minutes.

1.

Cut the scallions in half crosswise, then quartereach lengthwise into four strips. Set aside.

2.

Make a dipping sauce by mixing together theremaining 2tsp soy sauce and 1/4 tsp. MSG, thechili powder, vinegar, ginger, garlic, and thesesame seed.

3.

Beat the eggs. Add the flour and enough water tomake a paste

4.

String the beef strips and scallion, alternating, onbamboo or metal skewers. Coat with the eggpaste.

5.

Heat the oil in a pan to moderately hot, about230oF (110oC), shallow-fry the beef on bothsides until golden-brown. Remove, drain andserve with the sauce.

6.

51

Beef and Mutton DishesBraise Beef and Potatoes

INGREDIENTS17oz (500g) lean boneless beef sirloin 1/4 tsp. fresh ginger, chopped1/2 lb. (250g) potatoes 1/4 tsp. ground Sichuan Peppercorns1 large carrot 5 tsp. vegetable oil2 cups (500ml) water 1 tbsp soy sauce1 tbsp coriander, chopped 2 tsp. salt, or to taste1/2 tsp. scallion, shredded

RECIPEWash the beef and cut into (30mm) chunks.Place in a pot of cold water to cover andbring to a boil. Let boil 1 minute, thenremove and drain the beef and set aside.

1.

Peel and wash the potatoes and cut intotriangles or chunks the same size as the beef.Peel the carrot and dice or cut into smallslices.

2.

Heat the water in a wok, or a pot or acasserole, and add the scallions, ginger, andground peppercorn. Add the beef chunks andvegetable oil, and bring to a boil. Reduce theheat to a slow simmer. Cover and simmer for1 hour, or until the beef is cooked butfork-tender. Add the potatoes, carrots, soysauce, and salt. Continue simmering until thebeef is tender, checking the water andreplenishing if necessary . If excess waterremains when the beef is cooked, reduce tothe desired amount by boiling over highheat. Add the MSG (optional)and sprinklethe coriander over the beef and serve.

3.

52

Beef and Mutton DishesStewed Beef Strips

INGREDIENTS1 3/4 lb. (750g) lean boneless beef sirloin 5 tsp. rice wine3 tbsp scallions, chopped in sections 3 cloves star anise1 tsp. ginger, sliced 1 tbsp cornstarch, dissolved in 1 tbsp water4 tbsp (60ml ) soy sauce 5 tsp. sesame oil1 tsp. salt, or to taste

RECIPESoak the beef in cool water for 15 minutes. Wash offany blood. Cook in boiling water to cover 10 minutes.Remove, rinse and drain.

1.

Place in a pot with 4 cups(1 litre water, half thescallions, and 1/4 tsp. of the sliced ginger. Bring to aboil over high heat and skim off the foam. Covertightly and reduce the heat to a low simmer. Cook for2 to 3 hours, replenishing the water if needed. Whenthe beef is fork-tender, drain, reserving the cookingliquid. Let the meat cool enough to be handled, thentrim the edges, discarding any fat and membranes.Cut across the grain into slices 3 inches long by 1inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).

2.

Stack in a heat-proof bowl , and add 2 tbsp of the soysauce, salt, rice wine, the rest of the scallions andginger, the star anise, and the reserved cooking liquid.Place the bowl in a steamer and steam for 20minutes.Place the beef in a serving dish and pour the stockinto a wok. Heat the stock and add the remaining 2tbsp of soy sauce. When it comes to a boil, stir thecornstarch-water mixture and add. Cook , stirring,until thickened, and sprinkle with sesame oil. Pour thesauce over the beef and serve.

3.

53

Beef and Mutton DishesStir-Fried Milk

INGREDIENTS3 1/2 oz(100g) shrimps, shelled 2 tsp. (10g) Chinese ham, steamed anddiced3 1/2 oz (100g) chicken livers, diced 1 oz (25g) olive nuts, deep-fried11 egg whites marinade:1/4 tsp. salt, or to taste 1/2 egg white2 tbsp water chestnut flour (substitutecornstarch) 1/4 tsp. salt, or to taste10 tbsp (150ml) vegetable oil fordeep-frying 1/4 tsp. cornstarch (cornflour)14oz (400ml) milk 1/4 tsp. baking soda1/4 tsp. MSG

RECIPEBeat 11 egg whites. Add saltand water chestnut flour intomilk. Stir in egg white and mixwell.

1.

Mix the shrimps with themarinade and let stand . Cookthe chicken liver in boilingwater until barely cooked,remove and drain.

2.

Heat 4 tbsp of the vegetable oilin a wok over medium heatto210oF (100oC), or until smallbubbles appear around a pieceof scallion green or gingertossed into the oil. Add theshrimps and chicken liver, andfry just long enough to seal inthe juices. Remove and drainwell.

3.

Heat 6 tbsp oil in the wok overlow heat to just warm.Gradually add the milk, stirringin only one direction until themilk thickens. Add the shrimps,chicken livers, and ham. Cook ,stirring until the milk iscooked. Remove in a dish.Sprinkle with the deep-friedolive nuts, and serve.

4.

54

Beef and Mutton DishesSimmered Oxtail

INGREDIENTS1 lb. (500g) oxtail 1 tsp. sweet soybean paste4 tbsp (60ml) vegetable oil 4 tsp. soy sauce2 cloves star anise 1/2 tsp. sugar1/2 tsp. scallions, shredded 6 cups (1,500 ml) beef stock1/2 tsp. fresh ginger, shredded 1/4 tsp. sesame oil1/2 tsp. garlic, sliced 1/4 tsp. MSG (optional)

RECIPEWash the oxtail and cut crosswisethrough the joints of the bone. Boilin water to cover until tender.Remove and drain.

1.

Heat the oil in a wok to very hot, oruntil the oil surface ripples. Add thestar anise and fry until fragrant.Discard the star anise and add thescallions, ginger, and garlic.Stir-fry until fragrant, and stir in thesweet soy bean paste. Add the soysauce, sugar, stock and oxtail andbring to a boil. Simmer over lowheat until the stock thickens. Addthe MSG (optional) and sprinklewith the sesame oil. Remove andserve.

2.

55

Beef and Mutton DishesDeep-Fried Mutton

INGREDIENTS1 oz (200g) cooked mutton 3 tbsp flour2 tsp. salt water 1 tbsp cornstarch (cornflour)2 tsp. rice wine 2 cups (500ml) vegetable oil1 1/2 beaten eggs Spiced pepper-salt for the dip

RECIPECut the mutton into 3/4 inch (2cm)chunks. Mix with the salt water andrice wine and let marinate for severalhours. Remove and dry.

1.

Mix the beaten egg, flour, cornflourand enough and salt water to make abatter. Stir in 1 tbsp of the oil. Coatmutton chunks with the batter.

2.

Heat the remaining oil in a wok overhigh heat to very hot, about 350oF(180oC). Add the mutton chunks anddeep-fry until brown. Remove anddrain. Sprinkle with the spicedpepper-salt.

3.

56

Beef and Mutton DishesMongolian Hot Pot

INGREDIENTS1 lb. (500g) lean boneless legof lamb soy sauce

lamb tail fat, sliced vinegarginger slices rice winescallion slices preserved Chinese chive flowerssoy sauce preserved Chinese sweet garlicFor the dips Chinese coriander, chopped ( or cilantro)sesame paste Chili(chilli) oilfermented bean curd Cooking utensil: a charcoal-burning fire fop for

cooking at the tableshrimp oil

RECIPE1. Cut the mutton into paper-thin

slices about 2 1/2 inches by 1inch(6cm by 3cm ). It will beeasier to slice if partially frozenfirst. Spread them on individualserving dishes. Arrange the dipsand side dishes in bowls.

2. Half-fill the fire pot with boilingwater. Add the sliced scallion andginger, mutton tall fat and a littlesoy sauce. Cover the pot lidtightly. Fill the chimney withburning charcoal and bring thestock to a boil.

3. To eat , the diners mix their own sauces from the condiments and seasonings. Then theypick up the mutton slices and cook them in the boiling stock for a few seconds, until themeat turns pinkish-white. The meat is then dipped into the sauce. The best pastry to gowith the meat is shaobing --the Chinese baked sesame cakes.

Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate, or an eletric wok.

57

Beef and Mutton DishesStewed Mutton Slices

INGREDIENTS1 lb. (500g) cooked mutton 2 tsp. soy sauce4 tbsp (60ml) vegetable oil 2 tsp. salt, or to taste3 cloves star anise 1/2 tsp. sugar1/2 tsp. scallions, chopped 1/4 tsp. peppercorn oil1/2 tsp. fresh ginger, chopper 1/4 tsp. MSG (optional)2 tsp. sweet soybean paste

RECIPECut mutton into 2 1/2 inch by 1/4 inchby 1/2 inch (6cm by 3 cm by 5mm)slices.

1.

Heat oil in wok over high heat untilsmoke rises. Add star anise todeep-fry until fragrant. Remove staranise and discard. Add scallions andginger to stir-fry until fragrant, Stir insweet bean sauce and stir swiftly untilits aroma releases. Add mutton strips,soy sauce, salt, sugar and water tolevel with the meat. Bring sauce to aboil, skim the foam and cover wokwith a lid. Turn the heat to a lowsimmer, cook until the meat tender.You may consume the excess sauceby boiling over a high fire until thesauce thickens. Add MSG, (optional),Sprinkle with peppercorn oil. Removeand serve.

2.

58

Beef and Mutton DishesCrisp-Fried Mutton

INGREDIENTS9 oz(250g) raw mutton, minced 1/2 tsp. ginger, chopped9 oz (250g) cooked mutton, minced 1/4 tsp. sesame oil2 eggs, lightly beaten 4 tsp. cornstarch (cornflour)2 tsp. salt 2 cups (500ml) vegetable oil for deep-frying2 tsp. soy sauce spiced pepper-salt1/2 tsp. scallions, chopped 1/4 tsp. MSG(optional)

RECIPEMix together the minced mutton, eggs, salt, soy sauce,scallions, ginger, sesame oil, MSG(optional), andcornstarch. Stir vigorously in one direction for 2minutes, or until stiff. Shape into oval balls and roll incornstarch. Flatten the balls slightly and makecriss-cross marks on top.

1.

Heat the oil in a wok to about 350oF(175oC), or until apiece of scallion green or ginger sizzles and movesabout rapidly when dropped into the oil. Add themutton balls and deep-fry until brown. Remove, drain,and cut into strips. Sprinkle with the spiced pepper-saltand serve.

2.

59

Beef and Mutton DishesPeppery-Hot Mutton

INGREDIENTS1 lb. (500g) cooked mutton 1 tbsp soy sauce2 dried hot red chili (chilli) peppers bone stock3 1/2 oz (100ml) vegetable oil 1/4 tsp. ground Sichuan peppercorns1/2 tsp. scallions, sliced diagonally 1/4 tsp. sesame oil1/2 tsp. vinegar 1/4 tsp. MSG (optional)2 tsp. salt

RECIPESlice mutton. Halve, seed, wash , and dice the chilipeppers.

1.

Heat the oil in a wok to very hot, or until the oil surfaceripples. Add the mutton slices and fry for 30 seconds.Remove and drain.

2.

Pour the oil out of the wok, leaving only enough to coverthe bottom. Reheat and add the scallions and chilipeppers, stir-frying until fragrant. Add the mutton andstir in the vinegar, salt, soy sauce, and enough stock tocover the mutton about half-way . Sprinkle with theground peppercorn and bring to a boil. Turn the fire tolow and simmer until the sauce thickens. Add MSG(optional), Sprinkle with sesame oil, remove, and serve.

3.

60

Beef and Mutton DishesRoast Mutton Kebabs

INGREDIENTS1 lb. (500g) lean boneless mutton 1/4 tsp. fresh ginger, chopped2 tsp. salt 1/2 tsp. peppercorn water1/2 tsp. pepper 1/2 tsp. sesame oil2 tsp. soy sauce 1/4 tsp. MSG(optional)1/4 tsp. scallions chopped

RECIPESlice the mutton very thinly. Mix together thesalt, pepper, soy sauce, scallion, gingerpeppercorn, water, MSG, and sesame oil, add tothe mutton, stirring until well-coated. Letmarinate 30 minutes for longer.

1.

String the mutton slices on skewers . Roast overa charcoal fire until cooked through and serve.

2.

61

Beef and Mutton DishesSlivered Mutton with Young Ginger

INGREDIENTS7 oz (200g) lean boneless mutton 2 tsp. soy sauce2 tsp. rice wine 5 tbsp vegetable oil

1/2 tsp. salt 1 oz (35g) garlic shoots (substitute 1 tbspsliced garlic)

2 oz (50g) young ginger 1 tsp. sweet bean sauce (made from fermentedflour, can be substituted with Hoisin sauce)1 medium green pepper, halvedand seeded

1 tsp. dissolved cornstarch( cornflour)dissolved in 1 tsp. water

RECIPECut the mutton into fine sliversand mix with the rice wine andsalt. Cut the tender ginger andgreen pepper into slivers.

1.

Mix together thecornstarch-water and soy sauce.Set aside.

2.

Heat the oil in a wok to veryhot, or until the oil surfaceripples. Add the green pepperand stir-fry until they start towilt. Remove and drain. Addthe mutton slivers and stir-fry afew moments. Add the ginger,green pepper, and garlic shoots,Stir-fry several times. Stir inthe sweet bean sauce. Stir thecornstarch sauce and add.Cooking, stirring untilthickened. Remove and serve.

3.

62

Beef and Mutton DishesDeep-Fried Beef or Mutton Rolls

INGREDIENTS1 lb. (500g) lean boneless beer or mutton 3 tsp. flour4 tsp. salt 3 dried bean-curd sheets

1/4 tsp. ground Sichuan peppercorns 2 cups (500ml) vegetable oil fordeep-frying1/2 tsp. scallions, chopped 1/4 tsp. spiced pepper-salt1/2 tsp. fresh ginger, chopped 1/4 tsp. MSG (optional)2 tsp. cornstarch (cornflour)

RECIPE1. For the filling, mince the meat

and mix with the salt, groundpeppercorns, scallions, ginger,1/4 tsp. of the cornstarch, theMSG(optional) and enough waterto bind the ingredients together.Set aside.

2. Mix the other 1/4 tsp. ofcornstarch with the flour andenough water to make a thickpaste.

3. Soak the bean-curd sheets inwarm water until soft. Take 1sheet and spread the paste on the

upper surface. Spread 1/3 of the meat filling lengthwise down the centre, leaving room atthe bottom and on both sides. Fold up the bottom flap and start rolling. Midway, fold thetwo side flaps towards the centre. Continue rolling . Seal the open end with a dab of flourpaste. Repeat with the other two rolls.

4. Place the rolls on a heat-proof and place in a steamer. Steam until the meat is cooked.Remove the rolls. Wrap each tightly in a piece of clean cheesecloth. Let stand until cool,then unwrap and cut crosswise into 1-inch or 30mm long sections.

5. Heat the oil in a wok over medium heat to 400oF, or until a piece of scallion green orginger quickly turns brown when tossed into the oil and a haze appears above the surface.Add the rolls and deep-fry until radish-brown. Remove and drain well. Sprinkle with thespiced pepper-salt and serve.

63

Beef and Mutton DishesStir-Fried Lamb Kidney, Liver and Filet

INGREDIENTS3 1/2 oz (100 g) lamb kidney 3 1/2 tbsp (50ml) lamb bone stock3 1/2 oz (100g) lamb liver 2 cups (500ml) vegetable oil for deep-frying ;

uses about 2 1/2 oz (75ml)3 1/2 oz (100 g) lamb filet 1 tsp. scallions, chopped5 tsp. dry cornstarch (cornflour) 1 tsp. fresh ginger, chopped5 tsp. soy sauce 1 tsp. fresh ginger, chopped5 tsp. rice wine 1/4 tsp. MSG1 tsp. vinegar

RECIPESkin the kidney and slice it in half. Cut out thewhite and dark-red parts and cut into 1/8 -inch thinslices. Slice the liver and filet into pieces the samesize as the kidney and mix well with the drycornstarch. Set aside.

1.

Mix the soy sauce, rice wine, vinegar, dissolvedcornstarch, stock, and MSG into a sauce. Set aside.

2.

Heat the oil in a wok to 400oF (205oC), or until apiece of scallion green or ginger browns quicklywhen tossed into the oil and a haze appears abovethe surface. Add the meats and stir-fry for 1 to 2minutes. Remove and drain. Pour the oil out of thewok, leaving only enough to cover the bottom.Reheat and add the scallions and ginger. Stir-fryuntil fragrant and add the meat slices. Then stir thesauce and add to the wok. Stir-fry about 1 minute,or until the sauce thickens. Remove and serve.

3.

64

Chinese Home-Style CookingPoultry and Egg Dishes

l Yuexiu Chicken -- Guangdong Style 66l Steamed Chicken -- Shandong Style 67l Stewed Chicken with Oyster Sauce -- Guangdong Style 68l Piquant Chicken -- Sichuan Style 69l Stewed Chicken Drumsticks -- Beijing-Hebei Style 70l Bang Bang Chicken -- Sichuan Style 71l Braised Chicken -- Suzhou Style 72l Creamy Curried Chicken -- Guangdong Style 73l Braised Chicken with Chestnuts -- Beijing-Hebei Style 74l Crisp Fried Duck -- Shanxi Style 75l Stir-Fried Chicken Cubes with Scallions and Peppercorns --Kaifeng-Henan Style 76l Quick-Fried Hot Diced Chicken -- Sichuan Style 77l Braised Prawns, Chicken and Ham -- Beijing Style 78l Scrambled Eggs with Tomatoes -- Beijing Style 79l Egg Dumplings -- Chendu-Sichuan Style 80l Stri-Fried Chicken Shreds with Jellyfish -- Shandong-Liaoning Style 81l White Fungus Peony Flowers -- Beijing Style 82l Stri-Fried Egg Floss -- Kaifeng-Henan Style 83l Egg Pancakes -- Beijing Style 84l Steamed Egg Custard -- Beijing Style 85l Duck Rolls -- Beijing Style 86

65

Poultry and egg dishesYuexiu Chicken

INGREDIENTS1 whole small fry chicken,pullet or capon, about 2 1/4 lb. (1 kg) 1 tbsp salt, or to taste5 tsp. powdered ginger 4 cups (1 litre) sesame oil1 cup clear stock

RECIPEWash the chicken. Mix the ginger and salt, and rub over thechicken, inside and out. Let marinate for 1 hour.

1.

Pour the sesame oil into a wok and add the stock, boil overhigh heat for 15minutes. Add the chicken breast side up,and deep-fry for 15 minutes. Carefully turn the chickenover and boil for 5 more minutes, or until cooked through.

2.

Remove the chicken and drain well . Cut into 1 1/2inch(4cm ) chunks. Pour off the oil, which will float on topof the stock. Pour the stock over the chicken and serve.

3.

66

Poultry and egg dishesSteamed Chicken

INGREDIENTS1 whole chicken, about 2 1/2 lb. (1kg) 1/4 tsp. (1 g) fennel seed

4 tsp. salt, or to taste 1/4 tsp. (1g) Dahurian angelica root,chopped, if available

5 oz (150g) scallions, chopped 1/2 tsp. whole Sichuan peppercorn5 tsp. (25g) fresh ginger, shredded 1/2 tsp. whole Sichuan peppercorn1/4 tsp. (2 g) cloves 3 1/2 tbsp wine

RECIPEWash the chicken. Mixtogether the salt, half thescallions, and half the ginger,and rub over the chicken insideand out. Mix together theremaining scallions and ginger,the cloves, fennel seed,angelica, ground peppercorns,and rice wine, and place in thechicken cavity.

1.

Place the chicken on aheat-proof dish in a steamerand steam for 1 1/2 hours.Remove from the heat and letcool. Discard the seasonings inthe body cavity.

2.

Chop the chicken into 1 inchby 2 inch (5cm by 3 cm )chunks and serve.

3.

67

Poultry and egg dishesSteamed Chicken with Oyster Sauce

INGREDIENTS1 whole fryer chicken or capon, about 31/4 lb. 2 tsp. soy sauce

2 tsp. rice wine 4 cups (1 litre ) vegetable oil fordeep-frying1 oz (25g) dried Chinese blackmushrooms, soaked and sliced 2 oz (50g) bamboo shoots, sliced3 tbsp scallions, chopped 5 tsp. fresh ginger, sliced2 oz (50g) Yunan preserved vegetable (akind of salted mustard), sliced 1 oz (25g) dates2 cups (500ml) chicken stock) 2 tbsp oyster sauce2 1/2 tbsp sugar 1 tsp. salt, or to taste

1/4 tsp. ground Sichuan peppercorn 2 tbsp cornstarch dissolved in 2 tbspwater

1/4 tsp. sesame oil 2 tbsp MSG (optional)RECIPE

1. Mix soy sauce and rice wine and rubover the chicken inside and out. Heat theoil in a wok to 230oF (110oC). Add thechicken and deep-fry until brown.Remove and drain. Pour the oil out ofthe wok.

2. Blanch the mushrooms and bambooshoot slices briefly in boiling water,drain, and set aside.

3. Pour 3 1/2 oz (100ml) of oil back intothe wok over high heat to 340oF (170oC)until the surface ripples. Add thescallions and ginger and stir-fry. Add the

remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates,stock, oyster sauce, sugar, salt, peppercorn and chicken. Boil, then reduce heat to low andsimmer chicken until cooked. Add MSG(optional).

4. Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Removechicken, chop into 1 by 2 inch (3cm by 5cm ) chunks, and stack in the serving dish.Discard preserved vegetable. Stir cornstarch-water mixture, add to the wok, stirring, untilthick. Pour over the chicken and serve.

68

Poultry and egg dishesPiquant Chicken

INGREDIENTS1 whole fryer chicken or capon, about 2lb.(1,000g) 1 tsp. chili (chilli) oil2 tbsp soy sauce 1/2 tsp. sesame oil1 tsp. vinegar 1/2 tsp. pepper

1 tsp. scallions, chopped 1/2 tsp. ground SichuanPeppercorn1 tsp. fresh ginger, chopped 1 tbsp sugar1/2 MSG(optional)

RECIPEWash the chickenand place in a potof boiling waterto cover. Boilover high heatfor 30minutes,remove, drain,and let cool.Chop into 1 1/2inch by 2 inch(4cm X5cm)pieces andplace in a servingdish.

1.

Mix all theseasoningstogether until thesugar isdissolved. Pourover the chickenand serve.

2.

Note: This dish isknown for itscombination of piquant,peppery-hot flavours,hence the Chinesename " PiquantChicken."

69

Poultry and egg dishesStewed Chicken Drumsticks

INGREDIENTS5 oz (150oz) chicken drumstick meat 1 tsp. rice wine3 tbsp scallion oil 5 tsp. soy sauce7 oz (200ml ) high stock 7 tsp. cornstarch (cornflour)1 tsp. salt, or to taste 1/4 tsp. MSG (optional)

RECIPEMake the scallion oil by cooking 2 tbsp choppedscallions in 3 tbsp oil until the scallions becomesfragrant. Discard the scallions and set the oilaside.

1.

Cut the drumstick meat into 1 1/2 inch chunks.2. Pour the stock into a wok and stir in the salt ,MSG(optional), rice wine, and soy sauce. Bringto a boil and add the chicken pieces, skin sidedown. Simmer over medium heat, until the saucehas reduced by about 2/3, and the meat becomestender.

3.

Stir the cornstarch-water mixture and add to thewok. Cook, stirring, until thickened. Pour thescallion oil over all, and serve.

4.

70

Poultry and egg dishesBang Bang Chicken

INGREDIENTS9 oz (250g) chicken breasts andthighs

1 tbsp mushroom soy sauce (or substitutesuperior soy sauce)

1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn1 tsp. sesame paste 1/2 tsp. sesame oil2 tsp. chili (chilli) oil 1/2 tsp. sesame oil1tsp sugar 1/4 tsp. MSG (optional)

RECIPEPoach the chicken in boilingwater to cover for 10 minutes,or until cooked. Remove, drain,and let cool. Beat the skin sidelightly to loosen the fibers witha bang (in Chinese, a woodenstick) or a wooden rolling pin.Peel off the skin and tear themeat into long strips with yourfingers. You may cut the skininto strips also. Arrange thechicken strips in a dish asprinkle with the scallionsshreds.

1.

Mix together the sesame paste,chili oil, sugar, soy sauce,MSG(optional), groundpeppercorns and sesame oil.Pour over the scallions andchickens and chicken and mixuntil coated and serve. thescallion oil over all, and serve.

2.

71

Poultry and egg dishesBraised Chicken

INGREDIENTS9 oz (250g) chicken boned and thighs 1/4 tsp. salt, or to taste1 medium Chinese yam or potato, about5 oz (150g), parboiled 1 tbsp sugar2 cups (500ml) vegetable oil fordeep-frying

1 tbsp cornstarch (cornflour), dissolvedin 1 tbsp water

1 tbsp rice wine 1 cup (200ml) high stock3 tbsp soy sauce 2 tsp. sesame oil

RECIPEWash the chicken and chopinto 1 1/2 inch (4cm ) pieces.Peel the yam or potatoes androll-cut diagonally into 1 1/2inch (4 cm ) pieces.

1.

Heat the oil in a wok to 375oF(190oC), or until a piece ofscallion green or ginger sizzlesnoisily and browns quicklywhen tossed into the oil. Addthe chicken and deep-fry toturn of colour. Remove thechicken and add the rice wine.Simmer over medium heat for20 minutes. Add the soysauce, sugar, yam and stockand continue simmering, untilthe chicken is tender.

2.

If too much liquid is left in thewok, reduce by boilingrapidly. Stir the dissolvedcornstarch and add to the wok.Cook, stirring , until the saucethickens. Sprinkle with thesesame oil, and serve.

3.

72

Poultry and egg dishesCreamy Curried Chicken

INGREDIENTS1 1/2 lb. (750g) chicken, whole or pieces 1 tbsp fresh ginger, chopped2 medium potatoes, about 9 oz (250g), peeled 7 tbsp (100g) onions, chopped4 cups (1 litre) vegetable oil for deep-frying 2 tbsp curry oil2 cups (500ml) chicken stock 3 tbsp flour1 1/2 tsp. salt, or to taste 2 1/2 fl oz coconut milk4 1/2 tsp. sugar 3 1/2 fl oz (100 ml) milk3 dried hot red chili (chilli) peppers, seeded andchopped 1/4 tsp. MSG (optional)

RECIPE1. Wash the chicken end chop into 1

1/2 inch (4cm) pieces. Roll-cut thepotatoes into pieces the same size.

2. Heat the oil in a wok to350oF(180oC), or very hot. Add thechicken and deep-fry until cooked.Remove, drain, set aside. Deep-frythe potatoes until cooked throughbut not browned, remove, drainwell, and set aside. Pour the hot oilout of the wok leaving onlyenough to cover the bottom. Add

the rice wine, chicken stock, salt, sugar, MSG(optional), potatoes and chicken and let cometo a boil.

3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers,ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.

4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, andplace in a steamer to steam until the chicken is very tender.

5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and

discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to thestock and simmer, stirring until thickened and the flour loses its raw taste. Pour overchicken and serve.

73

Poultry and egg dishesBraise Chicken with Chestnuts

INGREDIENTS1 lb. (500g) chicken pieces 2 cloves star anise1 1/2 tsp. scallions , chopped 5 tbsp vegetable oil5 oz (150 g) chestnuts 4 tbsp sugar1 1/2 tsp. fresh ginger, chopped 8 tsp. soy sauce1 tsp. rice wine 1/2 tsp. MSG (optional)

RECIPEWash the chicken and place in aheat-proof bowl. Add 1 tsp. scallion, 1tsp. ginger, rice wine , and star anise.Put the bowl in a steamer and steam for30 minutes. Remove the chicken, drain,let cool, and chop into 1 1/2 inch (4cm)pieces. Reserve and liquid in the bowl.

1.

While the chicken steams, make a crossin the shell of each chestnut and placein a saucepan with water to cover.Bring to a boil for 3 to 5 minutes.Remove from the heat and let cool inthe water. Shell and peel, but leavewhole.

2.

Heat the oil in a wok over high heatuntil the surface ripples. Add thechestnuts and stir-fry for 10 minutes.Drain and set aside.

3.

Add the sugar to the wok and stir untilmelted. Add 1/2 tsp. scallions. 1/2 tsp.ginger, and chicken, and stir-fry untilthe chicken skin browns. Then add thesoy sauce. Continue to stir-f