The Chinese Cookbook1917 by Shiu Wong Chan Shiu Wong Chen Author

Book DescriptionPublication Date: June 3, 2012Containing more than one hundred recipes for everyday food prepared in the wholesome Chinese way, and many recipes of unique dishes peculiar to the Chinese, including Chinese pastry, stove parties, and Chinese candies.Written in 1917 by a Chinese immigrant, The Chinese Cook Book is one of the earliest Chinese cookbooks available in English. It contains many tips geared towards people who may have never eaten Chinese food, and who didn’t have access to the many imported ingredients American cooks can find today. Its authentic recipes, however, are still well-worth cooking.Contents:PREFACETHE HISTORY OF CHINESE COOKINGGENERAL LAWS OF CHINESE COOKINGMARKETINGPRELIMINARY RECIPESPrimary SoupChinese SauceChinese GravySesamum-seed OilPeanut OilChicken StarchChinese White CheeseChinese Red CheeseHow to Make TeaPreparation of Secondary VegetablesSOUPBird-nest SoupChicken Mushroom SoupVegetable SoupDuck SoupPork SoupFish SoupNoodle SoupNoodle Soup with Chicken and MushroomsNoodle Soup in Yung Chow StyleNOODLESFried NoodlesChicken Fried NoodlesCHICKENAlmond ChickenChicken Chop SueyChestnut ChickenChicken HashChicken ThreadFried ChickenWalnut ChickenPineapple ChickenSalt ChickenPan ChickenBird-nest in ChickenSteamed ChickenRoast ChickenDUCKRoast DuckParsley DuckDuck HashDuck Chop SueyPotato DuckWine Vapor DuckSteamed DuckEast Melon DuckFried Duck FeetPineapple DuckDuck ThreadsRoast Duck BiscuitsWild DuckHam and DuckLAMBFried LambLamb HashSteamed LambLamb Chop SueyCHOP SUEYPlain Chop SueyExtra Chop SueyPORKPork HashPork ThreadsPotato PorkBrittle PorkSteamed Chestnut PorkPork SaladFried Pigs’ RibsBEEFBeef Chop SueyGreen Pepper BeefFISHFish Chop SueyFish BallsFried Fish BallsRaw Fish PartyFried FishHot Water FishSteamed PikeEELEel in NetTURTLESteamed TurtleTurtle SoupSHARKShark FinsSHRIMPShrimp Chop SueySteamed ShrimpFried ShrimpOYSTERSOyster Chop SueySteamed OystersRoasted OystersLOBSTERLobster Chop SueyCRABCrab SoupFried Soft Shell CrabCHINESE TOMATOFried Chinese Tomato with CrabFried Chinese Tomato with ShrimpPIGEONWhy Shon PigeonPigeon Chop SueyBird-nest in PigeonFried PigeonPigeon HashQUAILQuail HashPARTRIDGEPartridge HashPartridge Chop SueyWhy Shon PartridgeDEERDeer (Lock Yok)GOOSERoast GooseWINKLEWinkle Chop SueyEGGSPlain OmeletPork OmeletChicken OmeletShrimp OmeletCrab OmeletLobster OmeletBean Cake OmeletFried EggsEgg RollChecker Board EggsFish RollGold and Silver EggStuffed EggFish Swimming in a Golden PondShrimp in Golden PondCrab in Golden PondLobster in Golden PondBEANSBean SproutsBean CakeBean Cake Chop SueyChicken Starch Bean CakeStuffed Triangle Bean CakeRuby Mixed with PearlsBean BiscuitSQUASHStuffed SquashPEPPERSStuffed Green PeppersIMMORTAL FOODFood of the God of Law HornSoft Immortal FoodHard Immortal FoodDRY FOODSChinese FrankfurterChinese Frankfurters on RiceChinese Frankfurters with VegetablesLamb FrankfurtersGold and Silver FrankfurtersSpiced PorkDry PorkSpiced Pork with Gray PotatoesDry Pork on RiceDry Pork with Gray PotatoesDried Pork with Fried Bean Cake and Chinese VegetableDry DuckDry Duck on RiceDry Flat Fish Chop SueyDry Flat Fish SoupRoast Dry Flat FishSTOVE PARTYRICERice CookingTo Fry RiceMEAT BISCUITChinese Meat BiscuitCAKEAlmond CakeChinese Sponge CakePUDDINGWater Chestnut PuddingLily Root PuddingGray Potato PuddingCANDYPeanut CandySesamum-seed CandyCONCLUSION: THE CHEMISTRY OF FOODSCHINESE GROCERY STORES AND NOODLE SHOPS