The Chinese Cook Book - Internet Archive
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THE CHINESE COOK BOOK
If you wanttokeep aman goodnatured,give him good food,E. M. D.
Th [f\FtlChinese Cook BookByWong ChanShiuContaining more than one hundred recipes for everyday foodprepared in the wholesome Chinese way, end manyrecipes of unique dishes peculiar to the Chinese— includingChinese Pastry, "StoveParties," and Chinese CandiesNew YorkFrederick A. StokesCompanyPublishersII'[
w "-Copyright, 1917, byFrederick A. Stokes CompanyAll rights reserved»9 OCT -6iG'A476387
PREFACESome one oncegoodwas not worthsaid that without acook and good cookinglifeMving.Themgauthor's purposeistomake goodcook-possible.All these recipes have been tested and aretherefore reliable.A person who has tasted Chinese food realizes that it is thecooking he evernutritious valuemost palatable andate.Itisnot only that butrecommendstrue in a sense thatwedeliciousiteat to live.toItall.itsisIf the body-does not have nutritious and pleasant food nofull growth and development is possible hencepower is weakened.Leave the decision as to Chinese cooking toyour own taste. When you have eaten thefood you will soon be convinced not only;ofitsmeritsbut, infact,ofitssuperior-over other kinds of food and ways ofcooking.ity
PREFACEThis book is meant not only for the housewife but also for the restaurateur. In fact, itis written 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.
CONTENTSPAGEPrefaceThe History of Chinese CookingGeneral Laws of Chinese Cooking.Marketing156Preliminary RecipesPrimary SoupChinese SauceChinese GravySesamum-seed OilPeanut OilChicken StarchChinese White CheeseChinesev,.Red CheeseHow to Make TeaPreparation of Secondary Vegetables.SoupBird-nest SoupChicken Mushroom SoupVegetable SoupDuck SoupPork SoupFish SoupNoodle SoupNoodle Soup with Chicken and MushroomsNoodle Soup in Yung Chow Style. .NoodlesFried NoodlesChicken Fried 313133
CONTENTSviiiPAGEChickenAlmond ChickenChicken Chop SueyChestnut ChickenChicken HashChicken ThreadFried ChickenWalnut ChickenPineapple ChickenSalt ChickenPan ChickenBird-nest in ChickenSteamed ChickenRoast Chicken35., .Duck3537383940414243454647484951Roast DuckDuckDuck HashDuck Chop SueyPotato DuckWine Vapor DuckSteamed DuckEast Melon DuckFried Duck FeetPineapple DuckDuck ThreadsRoast Duck BiscuitsWild DuckHam and 1Lamb HashSteamed LambLamb Chop Suey727374Fried
CONTENTSIXPAGEChop SueyPlain Chop SueyExtra Chop Suey757576Pork7777787980Pork HashPork ThreadsPotato PorkBrittle PorkSteamed Chestnut PorkPork SaladFried Pigs' Ribs818283Beef848485Beef Chop SueyGreen Pepper BeefFishFish Chop SueyFish BallsFried Fish BallsRaw Fish PartyFried FishHot Water FishSteamed Pike8686878991939495Eel in Net9696EelTurtleSteamed TurtleTurtle SoupSharkShark Fins.979799101101
CONTENTSXPAGEShrimpShrimp Chop SueySteamed ShrimpFried Shrimp103Oysters106Oyster103104105Chop Suey106107108Steamed OystersRoasted OystersLobster109LobsterChop Suey109Crab110Crab SoupIllFried Soft Shell Crab112Chinese TomatoFried ChineseFried Chinese113Tomato with CrabTomato with Shrimp.Pigeon115WhyShon PigeonPigeon Chop Suey115116117118119Bird-nest in PigeonFried PigeonPigeon HashQuailQuail113114120HashPartridgeHashChop SueyShon Partridge120,,.121PartridgePartridge121122Why123
CONTENTSxiPAGEDeer124Deer (Lock Yok)124Gooseo,.Roast GooseWinkle126Winkle Chop Suey126Eggs128Plain Omelet128129130Pork OmeletChicken OmeletShrimp OmeletCrab OmeletLobster OmeletBean Cake OmeletFried EggsEgg125125131RollChecker Board EggsFish RollSilverEggEggFish Swimmingin aGold andStuffed,,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 .146147148149150152153
CONTENTSxliPAGESquash154Stuffed Squash154Peppers155Stuffed Green PeppersImmortal FoodFood of the God of Law HornSoft Immortal oodHard Immortal Food155156.Dry Foods160Chinese FrankfurterChinese Frankfurters on RiceChinese Frankfurters with VegetablesLamb FrankfurtersGold and Silver FrankfurtersSpiced Pork.Dry PorkSpiced Pork with Gray PotatoesDry Pork on RiceDry Pork with 73Dried 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 Rice174175176177179180181182182183
CONTENTSxiiiPAGEMeatBiscuitChinese Meat Biscuit*.184184Cake186Almond CakeChinese Sponge Cake186187PuddingWater Chestnut PuddingLily Root PuddingGray Potato Pudding188189190Candy191188Peanut CandySesamum-seed CandyConclusion:191192The Chemistry OF Foods.193Chinese Grocery Stores and Noodle Shops.198Price List of Chinese Groceries.199.
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 orThe portable stoves ofPompeii which were dug up during the uncovering of the buried city show how these stovesburied in hot ashes.were made.Others were the oven fireplace,and the Franklin stove inventedthe brick oven,byBenjaminFranklin.Thecook-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 oneserved a community.Sometimes a fire wasbuilt directly in the oven,and whenitwasburned 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
2fire.THE CHINESE COOK BOOKCharcoal 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,taught how to eat scientifically. The proportion of meat should not be more than that ofvegetable. There ought to be a little ginger inone's food. Confucius would not eat anythingwhich was not chopped up properly. To-day,unconsciously, the Chinese people are obeyingthis same law.It is this scientific custom which makes Chinese food particularly nourishing 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-sticks and spoons.China has always been noted for its cooking.Many 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.Thefriend was invited to visit the groom'sThe friend had a keen sense of humorand so he asked the groom if his bride wouldcook anything he brought. The groom, feel-home.ing confident of his wife's ability, told hisfriend that he might bring anything he wishedand the bride would cookThehim a stalkpound of pork. He gavefriend came, bringing withof sugar-cane and aitit.to the bride.Now,the friend of coursethought 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 BOOK4Thenoilsheballs.and proudlywho wasandmadesetShe fried these balls inthem before their guest,astonished at their delicious flavortastiness.This story simply shows the magic of Chinese cooking. Often very tasty and wonderfulmade out of unexpected and unusualThe result is not only savory and ap-dishes arethings.petizing;itcreates a desire for more.Even the inexperienced housewife can prepare Chinese dishes of great flavor and delicacy.
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GENERAL LAWS OF CHINESECOOKINGA Chinese 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 amountof meat, in accordance with thehygienic law of Confucius,isabout one-thirdthat of the secondary vegetables.The meat should beas the vegetablesthe same size and shapeand must be uniform. It maybe cut into dice, into bars, or into fragments;judgment must be usedof the vegetableisas to thiswhenthe sizelimited.There are three methods employed in Chinese cooking; steaming, frying, and boiling.
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 tiot 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 grocery stores.Alistof these storesisgiven 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 BOOK7which will be found, with the approxibeginning 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 theforitmatecost, in the listtotal value of all the articles ordered.MODEL ORDERMarchDear19, 1917.Sir: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 g 10 cents' worth of Octogon Spicery10cents'worth of10 cents' worth of10cents'Bug Kay j Dong Sumworth of Yen York yf Please return by mail the excess ofandy myremittance,oblige.Yours verytruly,(Mrs.) John Doe,25 Marlin Avenue,New YorkCity.
PRELIMINARY RECIPESSince thisisa foreign cook book,able to have the recipes for all thetals,such as sauces,the book.desir-the beginning ofetc., atThey not onlyit isfundamen-are nutritious andhealthful 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 themisthey area thorougha necessity.PRIMARY SOUPSUNG TONGOne may wonder whyrestaurantisa dish cooked in abetter than one cooked at home.may have someon the dish, but the real secret is theprimary soup which the cook uses for gravyItistrue that a better cookeffect8
THE CHINESE COOK BOOKand for thefinal9cooking instead of usingwater.always made of equal weightspound ofof chicken and lean pork: sayeach, for each pint of water. It is advisable touse not less than 6 pints of water, and meat inThis soupis%proportion.Thequality of a dish dependsupon the na-ture of this primary soup.(a)(b)ChopCookthemeatslowlj into small pieces.for2 hours,or untilabout half of the liquid has evaporated.In order to do away with any oil whichexist,mayput into the mixture a bowl of chickenblood.(c)Strain through a thick cloth until theShould there beany oil remaining on top, skim it off.Let the soup cool. Keep in the refrigeratorliquidisas clear as water.to be used as needed.
10THE CHINESE COOK BOOKCHINESE SAUCESEEYOUTBoil Chinese white beans slowly for 6 hours.Strain off the beans and expose the bean soupunder the hot sun. Thebrown and has atop layer. Remove this layer of brown.little later take off the other layers, and so onuntil there is no brown layer.Add salt tothis, and boil.This is called See Yout, meaning sauce. Itcan be bought, ready prepared, in any Chinesein a big pot placedsurface of the liquid turnsAgrocery store.
;THE CHINESE COOK BOOK11CHINESE GRAVYHIN TOUT1cup primary soup1 teaspoonful cornstarch% teaspoonful Chinese sauceSalt, sugar,seedand a few drops of sesamumt;oilMix the cornstarch well in a little cold waterthenstir intoboil untilsalt,itsugar,the boiling primary soup,thickens.Addandletthe Chinese sauce,and sesamum-seedoil,andstir well.
THE CHINESE COOK BOOK12SESAMUM-SEED OILMAR YOUTSesamum-seed has the strongest and mostdelicious oil of any seed.few drops of thisoil will improve a dish greatly.(a) Roast the seeds in a dry pan with a lowAfire till(b)they turn brown.Grind them with a stone grinder, andcollect in a pan.(c) Take off themum-seed oil.oilon top.Thisissesa-
THE CHINESE COOK BOOK13PEANUT OILSANG 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.(6)Fry them. Turnfrequently until theyare yellow.Place them in a hollowed block 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 in(c)the large hole.
THE CHINESE COOK BOOK14CHICKEN STARCHGUY YOUNG2 breasts of chickens1 cup primary soup1 teaspoonful cornstarchWhite(a)bone,of one eggPoundthe chicken, without skinasas possible.fineItisbestandwhenpounded with a hammer on a chopping-board.b ) Add the soup, cornstarch, and white of(egg.Stir well.In using chickenstarch, neverpouritintothe substance without first removing thepanfrom the fire. Keep stirring. Takethe minute it begins to boil. Thebad if it boils too long.fireoff thetasteis
THE CHINESE COOK BOOK15CHINESE WHITE CHEESETOO YUE(a)Cut beancake,madeof Chinese whitebeans, into half-inch squares 14 i h thick.(b)Puttheamountto bemade.14 full of(c)Fill the jar(d)Salt to taste.Fun Wine.Cover air-tight, and put away for notthan two weeks.(e)lessan airdepending uponinto a jar provided withtight cover, the size of the jar
THE CHINESE COOK BOOK16CHINESE RED CHEESENOUM YUEForthis thebean cakeismadeof Chinesered beans.(a)inWrap upany desiredthe cakes in a piece of clothsize.Put pressure on topfor5 days.(b)Scrape(c)ofTakeoff the weight.off themold onPlace in a jar.Fun Wine, and addThenthe cloth.top.Fill the jarplenty of fullsalt.Cover air-tight, and set away for notthan two weeks; the longer, the better,provided the jar is kept air-tight.(d)less
THE CHINESE COOK BOOK17HOW TO MAKE TEAUse1 level teaspoonful of tea to 1cup ofwater.Heatthe water untiling-point, but no more.itjust reaches the boil-If you are scientific,insert a thermometer graduated with centigrade degrees. When it reaches 99 removefrom thefire at once.Pour immediatelywhich contains1Keep coveredserve.into a half-pint teapotteaspoonful of Chinese tea.for three minutes.Then
18THE CHINESE COOK BOOKPREPARATION OF SECONDARYVEGETABLES——Before using any dry substance such as drymushrooms, dry chestnuts, etc. always soakin cool water for 1 hour.The making of such things as peanut oil,bean cake, Chinese sauce, etc., is practicableAnyone without conveniences for making them can readily obtainthem from any Chinese grocery store.The author tells how to make them merelyonly for a factory.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 statedisinthisbook, thefor six persons.sufficientBIRD-NEST SOUPYUEN WAR TONGThe substance of whichfoundthissoupismadeisisthe saliva of the swal-lows of northern China.It -looks somewhatin bird nests.like spinach.TheTheItbest qualityispure white.is a little brown and consome 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. Then wash gently.other qualitytains(fe)Cookinwater for1hour, with a pieceof ginger.(c)maryStrain off and put into 6 pints of prisoup.Let simmer for% hour.Serve in bowls or soup-plates, and use 6 tea 19
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 TONG3 cups%Chinesemushroomschoppedintosmall dicecup chicken chopped to same size9 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 offBoil for 15 minutes.(b)Add the chopped chickenbeaten; andoff the stoveisall;the eggs wellthe other ingredients.Take minute after the cornstarchadded.Serve in bowls. Garnish the top of eachbowl with 1 teaspoonful of Chinese ham cutinto dice.
THE CHINESE COOK BOOK22VEGETABLE SOUPCHOY TONGAnykind of vegetables washed thoroughlyand cut into pieces one inch longSmall piece of root ginger9 cups primary soupSaltHeatpanforI/2minute.Then spread one teaspoonful of oilsurface of the pan and let it heatallover the(a)the cookingforfrom1to 2 minutes.{b)gingeroAddthe salt, then the vegetablesTurnandover frequently until the vol-ume of the vegetablesreduced to %.(c) Add the primary soup, and let it cookKeep the soup boiling slowlyuntil it boils.until done. The length of time depends uponisthe kind of vegetables.pan uncovered.Itisbest to keep the
THE CHINESE COOK BOOK23DUCK SOUPARP TONG1 medium-sized duck without bonescups Chinese mushrooms2 cups bamboo shoots1%4 cups celery2 teaspoonfuls oilA few drops sesamum-seedoil1 teaspoonful Chinese sauce1/4teaspoonful cornstarchSalt(a)(b)ChopHeatall into dice.the cookingThen grease(c)Additthoroughly withsaltandallminute.oil.other ingredients ex-Keep turningcept duck.%pan forfor about 5 minutes.(d)Addprimary soup and(e)Mixtogether well the duck (cut intodice), theoil,sesamum-seedboiloil,very slowly.Chinese sauce,and cornstarch.hour,(/) When primary soup has boiledadd the duck mixture. Boil slowly for another%% hour.For agarnish, use Chinesehamdice.
THE CHINESE COOK BOOK24PORK SOUP GUE YORK TONG2 cups lean pork cut into fragments2 teaspoonfuls cornstarch2 teaspoonfuls Chinese sauce5 cups primary soup9 cups Chinese mushroomsA few drops sesamum-seed oilS cups star melon cut into small pieces afterthe rind is removedSalt(a)Mixthepork,cornstarch,Chineseand salt.Bring the primary soup to a boil. Thenadd the pork mixture and the mushrooms, andsauce,(b)cook for(c)stove, hour.Ten minutesadd the melon.before taking soup off
THE CHINESE COOK BOOK25FISH SOUPYTJETONG1 five-pound fish5 pints primary soup2 cups water chestnuts2 cups bamboo shoots1 cup Chinese mushroomsand cook until soft. Takeout bones. Tear the meat to pieces ( 1 inch
ChineseTomato 113 FriedChineseTomatowithCrab. . 113 FriedChineseTomatowithShrimp. . 114 Pigeon 115 WhyShonPigeon 115 PigeonChopSuey 116 Bird-nestinPigeon 117 FriedPigeon 118 PigeonHash 119 Quail 120 QuailHash 120 Partridge, , . . . 121 PartridgeHash 121 PartridgeChopSuey 122 WhyShonPartridge 123
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