Ijt TV Rb! Chinese Cook Book
TVIjtrb!Chinese Cook BookByShiuWong ChanContainina mort than ont hundred recipa far everyday facdjirtpared in Iht wholetome Chineu may, and manymipet 0/ unique—includingdithet peculiar to the ChineitChineit Poitry, "StaMParti t," ffndChineu CandieiLl/\l-JNew YorkFrederick A. StokesCompanyPublishersrtitfl
Copyright, 1917, byFbedebick a. Stokes CompanyAU rights reserved
PREFACESome oneonce said that without a goodcook and good cookinglifewas not worthliving.The author's purpose is to make good cooking possible.All these recipes have been tested and aretherefore reliable.A person who has tasted Chinese food realizes that it is thecooking he evermost palatable andate.nutritious valueItisnot only that butrecommendstrue in a sense thatwe eatdeliciousitto live.toall.ItitsisIf the bodydoes not have nutritious and pleasant food nofull growth and development is possible; hencepower is weakened.Leave the decisionyour ownfood youofitstaste.will soon bemeritsbut, inity over other kindscooking.as to Chinese cooking toWhenyou have eaten theconvinced not onlyfact,ofitssuperior-of food and ways of
PREFACEThis book is meant not only for the housewife but also for the restaurateur. In fact, itiswritten in such a clear, simple form that anyone by followingitsrules can prepare dishesof rare delicacy and flavor.Thiswish toismypurpose in writing the book.Imake good, tempting, and wholesomecooking possible forall.ShiuNew York, May18, 1917.WongChan.
CONTENTSPAGEPreface„The Histoht of Chinese CookingGenebal Laws of Chinese Cooking.,.MakketingI56Pbeliminaby RecipesPrimary Soup8810Chinese SauceChinese Gravy11Sesamum-seed OilPeanut OilChicken StarchChinese White CheeseChinese Red CheeseHow to Make TeaPreparation of Secondary Chicken Mushroom SoupVegetable Soup222324Duck SoupPork SoupFish Soup25Noodle SoupNoodle Soup with Chicken and MushroomsNoodle Soup in Yung Chow Style2628NoodlesFried NoodlesChicken Fried Noodlesvii.30313133
CONTENTSviiiPAGEChickenAlmond ChickenChicken Chop Suey.Chestnut ChickenChicken HashChicken ThreadFried ChickenWahiut ChickenPineapple ChickenSalt ChickenPan ChickenBird-nest in ChickenSteamed ChickenRoast ChickenDuck.,353537383940414243454647484951Roast Duck51DuckDuck HashDuck Chop SueyPotato DuckWine Vapor DuckSteamed DuckEast Melon DuckFried Duck FeetPineapple DuckDuck ThreadsRoast Duck BiscuitsWild DuckHam and Lamb HashSteamed LambLamb Chop Suey727374Fried
CONTENTSPAGEChopStjeyChop SueyExtra Chop Suey.Plain.POKKPork HashPork ThreadsPotato PorkBrittle PorkSteamed Chestnut PorkPork SaladFried Pigs' Ribs757677777879808182-8384BeefBeef Chop SueyGreen Pepper Beef75.8485Fish BallsFried Fish BallsRaw Fish PartyFried FishHot Water FishSteamed Pike8686878991939495EelinNet9696FishFish Chop SueyEelTurtleSteamed TurtleTurtle SoupSharkShark Fins.979799101101
CONTENTSXPAGEShrimpShrimp Chop SueySteamed ShrimpFried Shrimp103103104105Oysters106Oyster Chop SueySteamed OystersRoasted Oysters106107108Lobster109LobsterChop Suey109Crab110Crab SoupIllFried Soft Shell Crab112Chinese TomatoFried ChineseFried Chinese113Tomato with CrabTomato with ShrimpPigeon.113114115WhyShon PigeonPigeon Chop SueyBird-nest in PigeonFried PigeonPigeon ridgePartridge120121HashChop SueyWhy Shon Partridge121122123
CONTENTSxiPAGEDeek124Deer (Lock Yok)124Goose125Roast Goose125Winkle126Winkle Chop Suey126Eggs128Plain OmeletPork OmeletChicken OmeletShrimp OmeletCrab OmeletLobster OmeletBean Cake OmeletFried EggsEgg.128129130 131RollChecker Board EggsFish RollGold andSilverEggEggFish SwimmingStuffed.in a Golden PondShrimp in Golden PondCrab in Golden PondrLobster in Golden Pond.BeansBean SproutsBean CakeBean Cake Chop SueyChicken Starch Bean CakeStuffed Triangle Bean CakeRuby Mixed with PearisBean .146147148149150152153
CONTENTSxiiPAGESquash154154Stuffed SquashPeppers155Stuffed Green PeppersImmortal FoodFoodof the155.156GodofLaw Horn.Soft Immortal iFoodHard Immortal FoodDbt Foods160Chinese FrankfurterChinese Frankfurters on RiceChinese Frankfurters with VegetablesLamb FrankfurtersGold and Silver FrankfurtersSpiced Pork.Diy PorkSpiced Pork with Gray PotatoesDry Pork on RiceDry Pork with Gray Potatoes.Dried Pork with Fried Bean Cake and Chinese VegetableDry DuckDry Duck on RiceDry Flat Fish Chop SueyDry Flat Fish SoupRoast Dry Flat 76177179180Stove Party181Rice182Rice CookingTo Fry Rice182183
CONTENTSxiliPAGEMeatBiscuitChinese Meat Biscuit184184Cake186Almond CakeChinese Sponge Cake186187PuddingWater Chestnut PuddingLily Root PuddingGray Potato Pudding188188189190Candy191Peanut CandySesamum-seed CandyConclusion:191192The Chemistry of Foods.Chinese Grocery Stores and Noodle ShopsPrice List of Chinese Groceries193.198199
THE CHINESE COOK BOOK
THE HISTORY OF CHINESECOOKINGIn ancient times stoves were very differentfrom now; hence cooking was crude and lesselaborate. The food was broiled over coals orburied in hot ashes.Theportable stoves ofPompeii which were dug up during the uncovering of the buried city show how these stoveswere made. Others were the oven fireplace,the brick oven, and the Franklin stove inventedby Benjamin Franklin.The cook-stovesadapted to wood were very different from thegas and electrical appliances of to-day.It was but a step for primitive man, frombaking in hot ashes, or in a covered kettle seton coals, to a simple form of oven. Often oneSometimes a fire wasserved a community.built directly in the oven, and when it wasburned down the oven was swept out and thefood put in to be cooked by the heated bricks.The later brick oven, still used in some oldhouses, had a space underneath for a separate
THE CHINESE COOK BOOK2fire.Charcoal was the primitive form of fuelused in some countries, especially in those having a mild climate.This difference between the stoves of longago and now has helped to improve our cooking.The Chinese method of cooking was inventedby the Emperor of Pow Hay Se in the year3000 B.C. Confucius, the great philosopher,taughthowto eat scientifically.The propor-meat should not be more than that ofThere ought to be a little finger inone's food. Confucius would not eat anythingwhich was not chopped up properly. To-day,tion ofvegetable.unconsciously, the Chinese people are obeyingthissame law.It is this scientific custom which makes Chinesefoodparticularlynourishing and beneficial.In ancient days the Chinese used knives andforks. Later, they found that sometimes theseimpaired the delicious flavor of the food; hencetheir use of chop-sticksand spoons.China has always been noted for its cookingMany Americans prefer Chinese cooking. Infact, many Americans have Chinese cooks intheir kitchens.After having tasted Chinese
THE CHINESE COOK BOOK3one realizes how delicious it is.Ithas been said that if the Chinese were as greatin other ways as in cooking ability they wouldfood,notably influence other nations.Thestoryisyoung Chinese coupleThe bridegroom was boastingtold of anewly married.to a friend of his bride's ability in cooking.The friend was invited to visit the groom'shome. The friend had a keen sense of humorand so he asked the groom if his bride wouldcook anything he brought. The groom, feeling confident of his wife's ability, told hisfriend that he might bring anything he wishedand the bride would cookTheit.friend came, bringing withhim astalkof sugar-cane and a pound of pork. He gaveNow, the friend of courseit to the bride.thought it would be impossible for the bride todo anything with these things. But he had nottaken into consideration her cleverness.The bride took the cane and, with a scraper,removed the outside rind. Then she put thepound of pork, cut into pieces, and the remaining cane through a grinder. To this choppedcane she added the white of an egg, and, usinga little cornstarch, mixed all well together.
THE CHINESE COOK BOOK4she made balls. She fried these balls inand proudly set them before their guest,who was astonished at their delicious flavorand tastiness.This story simply shows the magic of Chinese cooking. Often very tasty and wonderfuldishes are made out of unexpected and unusualthings. The result is not only savory and ap-ThenoilpetizingEven;itcreates a desire for more.the inexperienced housewife can pre-pare Chinese dishes of great flavor andcacy.deli-
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GENERAL LAWS OF CHINESECOOKINGAChinese dish consists of three parts: (a)meat; (b) secondary vegetables, such as Chinese water chestnut, bamboo shoot, celery, Chinese mushroom, and sometimes other vegetables according to the season; (c) the garnishon the top of each dish, consisting of Chineseham, chicken, or roast pork cut up into smalldice or into small bars about one inch long, andenough parsley to aid the taste as well as toornament the dish.The amount of meat, in accordance with thehygienic law of Confucius, is about one-thirdthat of the secondary vegetables.The meat should beas the vegetablesbe cut intothe same size and shapeand must be uniform.dice, into bars, or intojudgment must be usedof the vegetableisas to thisItmayfragmentswhenthe sizelimited.There are three methods employed in Chinese cooking; steaming, frying, and boiling.B
THE CHINESE COOK BOOK6In steaming always drainoffany water orother liquid substance and add just enoughprimary soup to cover the material.Steamuntil just soft, for in that state the food hasmost delicious taste* Before eating pourprimary soup, take off all oil on thesurface, and put into the steamer again fora few moments. Salt to suit the taste.In steaming, a hot fire should be used.In boiling, the fire should be only sufficientlyhot to keep the food at the boiling-point.Frying should be done over a very hot fire,and the food should be turned constantly withitsoff thea cooking-shovel, so that every particle will receive thesame amount ofheat.MARKETINGIn additionto themeat and ordinary vege-tables, there are articlesused in Chinese cook-ing which are to be found only in Chinese gro-Acery stores.list of these stores is given onpage 198.In ordering by mail, write not only theAmerican or Chinese name of the article, butcopy (or trace on thin paper) the Chinese sign
THE CHINESE COOK BOOKforwhichit7will be found, with the approxi-beginning on page 199.As the prices can be given only approximately, enclose with your letter a check ormoney order for 10 per cent, more than thematecost, in the listtotal value of all the articles ordered.MODEL OEDERMarch19, 1917.DearSir:Enclosed, I send check for 1.00, for which pleasesend me, by express prepaid (or by mail), to theaddress given below, the following articles:Onebottle ofRed Vinegar @*10cents'worth of Octogon Spicery j\ 10cents'worth of10 cents' worth of10cents'Bug KayDong Sumworth of Yen YorkPlease return by mail the excessand-jj y of myremittance,oblige,Yours verytruly,(Mrs.) John Doe,25 Marlin Avenue,New YorkCity.
PRELIMINARY RECIPESSince thisisa foreign cook book,tals,such as sauces,the book.it isdesir-fundamen-able to have the recipes for all thethe beginning ofetc., atare nutritious andThey not onlyhealthful but are so delicious that they addmuchto the flavorand delicacy of the foodsAswith which they are combined.used in practically everydish,knowledge of how to make themthey area thoroughisa necessity.PRIMARY SOUPSUNG TONGOne may wonder whyrestaurantItisisa dish cooked in abetter than one cooked at home.true that a better cookmayhave someeffect on the dish, but the real secret is theprimary soup which the cook uses for gravy8
THE CHINESE COOK BOOKand for thefinal9cooking instead of usingwater.This soup is always made of equal weightsof chicken and lean pork: saypound of%each, for each pint of water.Itisadvisable touse not less than 6 pints of water, and meat inproportion.Thequality of a dish dependsupon the na-ture of this primary soup.ChopCook(a)(&)themeatslowlj-into small pieces.for2 hours, or untilabout half of the liquid has evaporated.In order to do away with any oil which mayexist, put into the mixture a bowl of chickenblood.(c)liquidStrain through a thick cloth until theisas clear as water.any oil remaining onLet the soup cool. KeepShould there betop, skimto beused as needed.it off.in the refrigerator
10'""THE! CHINESE COOK BOOK II'Ill IIIICHINESE SAUCESEEYOUTBoil Chinese white beans slowly for 6 hours.Strain off the beans and expose the bean soupThebrown and has ain a big pot placed under the hot sun.surface of the liquid turnstop layer.little lateruntil therethis,Removethis layer ofbrown.Atake off the other layers, and so onisno brownlayer.Addsalt toand boiLYout, meaning sauce. Itcan be bought, ready prepared, in any Chinesegrocery store.Thisiscalled See
THE CHINESE COOK BOOK11CHINESE GRAVYHIN TOUT1cup primary soup1 teaspoonful cornstarchteaspoonful Chinese sauceSalt, sugar, and a few drops of sesamumseed oil%Mix the cornstarch well in a little cold waterthenstir intothe boiling primary soup,boil until it thickens.salt,sugar,Addandletthe Chinese sauce,and sesamum-seedoil,andstir well.
THE CHINESE COOK BOOK12SESAMUM-SEED OILMAR YOUTSesamum-seed has the strongest and mostfew drops of thisany seed.oil will improve a dish greatly.(a) Roast the seeds in a dry pan with a lowAdelicious oil offire till(b)they turn brown.Grind them with stone grinder, andcollect in a pan.Take off themum-seed oil.(c)oilontop.Thisissesa-
THE CHINESE COOK BOOK1.0PEANUT OIL mSANG YOUTInstead of using butter, the Chinese use peanut oil. Therefore in this book the word "oil"means peanut oil unless otherwise stated.Peanutoil ismadeas follows:(a)Skin the peanuts.(&)Fry them. Turnfrequently until theyare yellow.(c) Place them in a hollowed bloqk of thickwood which has a hole in one end. There aresmaller holes through which the oil comes whenthe peanuts are crushed by a stick of wood inthe large hole.
THE CHINESE COOK BOOK14.CHICKEN STAKCHGUY YOUNG2 breasts of chickens1cup primary soup1 teaspoonful cornstarchWhite of one egg(a)Poundthe chicken, without skin andbone, as fine as possible.Itisbestwhenpounded with a hammer on a chopping-board.(b) Add the soup, cornstarch, and white ofegg.Stir well.In using chickenpour it intoremoving the panstarch, neverthe substance without firstfrom the fire. Keep stirring. Takefire the minute it begins to boil.Thebad if it boils too long.off thetasteis
THE CHINESE COOK BOOK15CHINESE WHITE CHEESEFOO YUE(a)Cut beancake,madebeans, into half inch squares(&)Putof Chinese white% inchthick.into a jar provided with an air-tight cover, the size of the jar dependingtheamountto be(c)Fill the jar 1/4 full of(d)Salt to taste.(e)Coverlessuponmade.air-tight,than two weeks.Fun Wine.and put away for not
THE CHINESE COOK BOOKlUCHINESE RED CHEESEmfLNOUM YUEForthis thebean cakeismadeof Chinesered beans.(a)inWrap upany desiredthe cakes in a piece of clothsize.Fut pressure on topfor5 days.(&)Takeoff the weight.Thenthe cloth.Scrape off the mold on top.(c) Place in a jar.Fill the jar 1/4 fullof Fun Wine, and add plenty of salt.(d) Cover air-tight, and set away for notless than two weeks; the longer, the better,provided the jar is kept air-tight.
THECHIiSfESECOOK BOOK17HOW TO MAKE TEAUse1 level teaspoonful of tea to 1cup ofwater.Heatthe water untiling-point, but no more.itjust reaches the boilIf you are scientific,insert a thermometer graduated with centigrade degrees. When it reaches 99 removefrom the fire at once.Pour immediately into a half-pint teapotwhich contains 1 teaspoonful of Chinese tea.Keepserve.coveredfor three minutes.Then
18THE CHINESE COOK BOOKPREPARATION OF SECONDARYVEGETABLES——Before using any dry substance such as drymushrooms, dry chestnuts, etc. always soakin cool water forhour.The making of such things as peanut oil,bean cake, Chinese sauce, etc., is practicableonly for a factory. Any one without conveniences for making them can readily obtainthem from any Chinese grocery store.The author tells how to make them merely you may know what is in them and howthey are made. Then you will understand howsimple they are, and how healthful and nuso thattritious.
RECIPESNOTE:In every recipe givenquantity statedisinthishook,thesufficient for six persons.BIRD-NEST SOUPYUEN WAR TONGThe substance of which this soup is made isfound in bird nests. It is the saliva of the swallows of northern China. It looks somewhatlike spinach.The best quality is pure white.The other quality is a little brown and contains some impurities of straw and feathers,which must be removed by shaking in water.(a) Soak in cold water for one hour 2 cupsof bird-nest.(&)CookThen washgently.in water for 1 hour, with a pieceof ginger.(c)maryStrain off and put into 6 pints of prisoup.Let simmer forI/2hour.Serve in bowls or soup-plates, and use 6 tea19
20THE CHINESE COOK BOOKspoonfuls of Chineseham andchicken dice forgarnish.For gravy use 3 teaspoonfuls of cornstarch,a few drops of sesamum-seed oil, and salt andpepper totaste.
THE CHINESE COOK BOOK21CHICKEN MUSHROOM SOUPMOR GUE GUY TONGChinese mushrooms choppedsmall dicecup chicken chopped to same size3 cups%into9 cups primary soup2 eggs% teaspoonful cornstarch1 teaspoonful Chinese sauce% teaspoonfuloilSalt,and a few drops of sesamum-seedoilChinese mushrooms can be secured at anyChinese grocery store.(a)Cook mushrooms forhour, andand put into the primary soup.thethen drain oflpBoil for 15 minutes.(b)Add the chopped chicken;the eggs wellbeaten; and all the other ingredients.off the stoveis% minuteTakeafter the cornstarchadded.Serve in bowls. Garnish the top of eachbowl with 1 teaspoonful of Chinese ham cutinto dice.
THE CHINESE COOK BOOK 22VEGETABLE SOUPCHOY TONGAnykind of vegetables washed thoroughlyand cut into pieces one inch long'Small piece of root ginger9 cups primary soupSaltHeat(a)the cookingpanfor l minute.Then spread one teaspoonful of oilpan and let it heatsurface of theallover thefor from1to 2 minutes.Add(b)ginger.thesalt,Turn overume of the vegetables(c)untilAddthen the vegetables andfrequently until the vol-reduced to %.the primary soup, and letisitcookKeep the soup boiling slowlyThe length of time depends uponit boils.until done.the kind of vegetables.pan uncovered.Itisbest to keep the
THE CHINESE COOK BOOK23DUCK SOUPARP TONG1 medium-sized duck without bones11/3 cups Chinese mushrooms2 cups bamboo shoots4 cups celery2 teaspoonfuls oilfew drops sesamum-seed oil1 teaspoonful Chinese sauceteaspoonful c)all into dice.the cookingandall% minute.oil.other ingredients ex-Keep turningcept duck.pan forthoroughly withfor about 5 minutes.(d)Add primary soup and boil very slowly.(e)Mixdice), thetogether well the duck (cut intooil,sesamum-seedoil,Chinese sauce,and cornstarch.hour,(/) When primary soup has boiledadd the duck mixture. Boil slowly for another%% hour.Fora garnish, use Chinesehamdice.
THE CHINESE COOK BOOK24PORK SOUPm m mGUE YORK TONG2 cups lean pork cut into fragments2 teaspoonfuls cornstarch2 teaspoonfuls Chinese sauce5 cups primary soupS cups Chinese mushroomsA few drops sesamum-seed oil3 cups star melon cut into small pieces afterthe rind is removedSalt(a)Mixthepork,cornstarch,Chineseand salt.(b) Bring the primary soup to a boil. Thenadd the pork mixture and the mushrooms, andsauce,cook for(c)stove,1/2hour.Ten minutesadd the melon.before taking soup off
THE CHINESE COOK BOOK25FISH SOUPYUE TONG1 five-pound fish5 pints primary soup2 cups water chestnuts2 cups bamboo shoots1 cup Chinese mushrooms(a)fish and cook until soft. TakeTear the meat to pieces ( 1 inchesDress theout bones.long)(fe)Cook(c)Cut the secondary vegetablesinto dice.for 20 minutes.Putthe vegetables and the fish into theprimary soup, and cook for 15 minu
PREFACE Some one once said that without a good cook and good cooking life was not worth living. Theauthor's purposeis to makegoodcook- ing possible. All these recipes have been tested and are therefore reliable. Aperson whohastasted Chinese food real- izes that it is the most palatable and delicious cookingheeverate. Itis notonlythatbutits nutritious value recommends it to all. It is .
Demand for experience goods and brand loyalty Introduction: Measuring state dependence in consumer choice behavior. In marketing and economics it is frequently observed that demand for some products exhibit time dependence: Pr(d ijt 1jd ijt 1) Pr(d ijt 1jd ijt 0): Examples: { Switching cost { Brand loyalty { Persistent unobserved heterogeneity
LEARN CHINESE WITH ASSIMIL: WITH EASE SERIES Chinese With Ease volume 1 Chinese With Ease volume 2 Writing Chinese With Ease PHRASEBOOK SERIES Chinese phrasebook WORKBOOK SERIES Chinese workbook st 0 s Chinese The basics 9.90 ISBN: 978-2-7005-0765-2 www.assimil.com Chinese: The basics 9:HS
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and the utility consumer iderives from product jin period tis the sum of a consumer-speci c product intercept and a taste shock:3 u ijt ij "ijt: (1) We assume the consumer is imperfectly informed about product-speci c utilities and must engage in costly search to resolve uncertainty. In particular, she knows product intercepts ij and the
This plan addresses both Cook County and the Grand Portage Reservation. Grand Portage lies within the boundaries of Cook County, but is managed by the Tribe and is not subject to Cook County's administration. However, for the purposes of brevity, this plan will be referred to as the Cook County Comprehensive Trails Plan.
aray@cook.k12.ga.us Emily Dishman, Special Education Director Phone: 896-2296 edishman@cook.k12.ga.us Debra McNair, Alternative School Director Phone: 896-2294 dmcnair@cook.k12.ga.us Delane Purvis & Lee Browning, Transportation Phone: 549-6556 dpurvis@cook.k12.ga.us Patrina Fordham, School Nutrition Director Phone: 896-1891
School Transport Contract Awards 2015 This notice includes information on mainstream school transport contracts awarded for operation from 16 August 2015. The prices specified in the notice are based on the annualised price at the time of award. There were three “rounds” of tender. In a number of cases contracts were awarded on the basis of package bids. These contracts are denoted by a (P .
