General laws of Chinese cooking


In addition to the meat and ordinary vegetables, there are articles used in Chinese cooking found only in Chinese grocery stores. As the prices can be given only approximately, enclose with your letter a check or money order for 10 percent, more than the total value of all the articles ordered.

Primary soup

One may wonder why a dish cooked in a restaurant is better than one cooked at home. A better cook may indeed affect the word, but the real secret is the primary soup is used for gravy and the final cooking instead of water. This soup is always made of equal weights of chicken and lean pork: say % pound of each, for each pint of water. It is advisable to use not less than 6 pints of water and meat in proportion. CHINESE SAUCE

Chinese sauce

Boil Chinese white beans slowly for 6 hours. Strain the beans and expose the bean soup in a big pot placed under the hot sun. The surface of the liquid turns brown and has a top layer. Remove this layer of brown. A little later, take off the other layers, and so on until there is no brown layer. Add salt to this, and boil. This is called See Yout, meaning sauce. It can be bought, ready prepared, in any Chinese grocery store.

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Chinese gravy

Ix the cornstarch well in a little cold water; then stir into the primary boiling soup and boil until it thickens. Add the Chinese sauce, salt, sugar, and sesame seed oil, and mix well.

Sesamum-seed oil

Sesame seed has the most vital and most delicious oil of any origin. A few drops of this oil will improve a dish significantly.

(a) Roast the seeds in a dry pan with a low fire till they turn brown.

(b) Grind them with ^ stone grinder, and collect in a pan.

(c) Take off the oil on top. This is sesa- mum-seed


Instead of using butter, the Chinese use peanut oil. Therefore in this book, the word “oil” means peanut oil unless otherwise stated. For example, peanut oil is made as follows:

(a) Skin the peanuts.

(b) Fry them. Turn frequently until they are yellow.

(c) Place them in a hollowed block of thick wood with a hole in one end. There are smaller holes through which the oil comes when a wood stick crushes the peanuts in the large hole.

Chicken stakch

(a) Pound the chicken as fine as possible without skin and bone. It is best when pounded with a hammer on a chopping board.

(b) Add the soup, cornstarch, and white egg. Stir well.

Never pour it into the substance without first removing the pan from the fire when using chicken starch. Keep stirring. Please take off the fire the minute it begins to boil. The taste is terrible if it cooks too long.

Chinese white cheese

(a) Cut bean cake, made of Chinese white beans, into half-inch squares % inch thick.

(b) Put into a jar provided with an airtight cover, the size of the pot depending upon the amount to be made.

(c) Fill the jar 1/4 full of Fun Wine.

(d) Salt to taste.

(e) Cover airtight, and put away for not less than two weeks.


When a man sees or smells something tasty, his mouth begins to water. The water is a dilution of hydrochloric acid, with which food is digested. If he does not chew his food long enough to let the water form and mix with the food, he has a sickness known as indigestion. Therefore, when he goes to a physician, the physician will give him some form of dilute hydrochloric acid to digest his undigested food to feel all right. Since Chinese food is prepared in so tasty and fancy away, it makes one’s mouth water the moment you look at it. Therefore it makes indigestion impossible.

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