Chinese recipes
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About This Book
This rare and vintage book is a perfect addition to any bibliophile's collection
Chapters (57)
- Chinese Recipes by Nellie C. Wong
- EXPLANATORY NOTES
- TEA
- EGG-FLOWERS SOUP
- CHINESE RICE
- LEFT OVER RICE
- SHRIMP STRAWS
- SHRIMPS AND TOAST
- SHRIMPS AND MUSHROOMS
- FRIED SHRIMPS
- SHRIMP CAKES
- SWEET AND SOUR FISH
- FISH BALLS
- PINEAPPLE FISH
- PEI YU[1]
- BROILED PORK
- BEAN SPROUTS AND PORK
- BEAN SPROUTS
- SPRING ROLLS
- CABBAGE ROLLS
- MEAT CUSTARD
- CORN AND WHITE MEAT OF CHICKEN
- WALNUT CHICKEN
- STUFFED MUSHROOMS
- WANG SHIH[2]
- STRING BEANS
- ALMOND CHOW MEIN
- SWEET POTATO BALLS
- PRECIOUS PUDDING
- SAUCE
- [Pg 1]
- [Pg 2]
- [Pg 3]
- [Pg 4]
- [Pg 5]
- [Pg 6]
- [Pg 7]
- [Pg 8]
- [Pg 9]
- [Pg 10]
- [Pg 11]
- [Pg 12]
- [Pg 13]
- [Pg 14]
- [Pg 15]
- [Pg 16]
- [Pg 17]
- [Pg 18]
- [Pg 19]
- [Pg 20]
- [Pg 21]
- [Pg 22]
- [Pg 23]
- [Pg 24]
- [Pg 25]
- [Pg 26]
- [Pg 27]
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