By Dr. Lee Su Jan (1961)
[FROM BOOKLADY COOKS] This Chinese cookbook is such a treasure! Zritten by Dr: Lee, who was an economic professor in both China and the United States. This cookbook has chapters on the philosphy, methods, and ingredients used in Chinese Cooking and is adapted for the American and European Kitchens. And it has menus! We LOVE menus at Booklady Cooks!
Family Meals:
Celery Salad
Fried Pork with Bamboo Shoots Plain Rice
Precious Fruit Hot Tea
Tomato and Onion Salad
Sweet-Sour Spareribs Fried Rice with Pork
Precious Grapefruit Tea
Dinner Party
Celery Cabbage and Ham Soup
Savory Pork with Mushrooms
Asparagus Ten Precious Noodles
Walnut Dates Tea
Chinese Style Banquet
Hors d'oeuvres
Canned Abilone, shredded thin without dressing
Preserved Duck Eggs, cut in 6 pieces
Cold Savory Pork
Marinated Mushrooms
Soup
Sour and Pungent Soup
Fried Dishes
Walnut Chicken
Butterflied Shrimp
Sub Gum
Green Peas with Mushrooms
Main Course
Sharks' Fin Soup*
Sweet-Sour Fish
Savory Pork with Eggs
Peking Duck
Ten Precious Fried Rice
Almond Tea Tea
*Sharks' Fin Soup has a long history in traditional Chinese cooking as a special celabratory food. Over fishing in recent years has made this a problematic source. There are several excellent recipes online that give options for Mock Sharks' Fin Soup.