Dear Reader: In order to view all colored text and non-English text accurately, please ensure that the PUBLISHER DEFAULTS SETTING on your reading device is switched to ON. This will allow you to view all non-English characters and colored text in this book. —Tuttle Publishing
Mrs. Ma's Chinese Cookbook
Published by the
Charles E. Tuttle Company
of Rutland, Vermont & Tokyo, Japan
with editorial offices at
Osaki Shinagawa-ku, Tokyo 141-0032
© 1960 by the Charles E. Tuttle Company
Library of Congress
Catalog Card No. 60-12197
ISBN: 978-1-4629-0408-2 (ebook)
First printing, 1960
Printed in japan
TABLE OF CONTENTS
Table Setting and Entertainment
Rice and Its Preparation
Tea
Wine
Sizes and Amounts of Ingredients
Spices and Flavorings
Special Helps and Hints
Chicken, Duck, and Other Poultry
Empress Chicken
Velvet Chicken and Sweet Corn
Steamed Chicken in Yünnan Pot
Chicken Fu Yung
Steamed Chicken with Pineapple
Spring Chicken with Red and Green Peppers
Rice-stuffed Chicken
Chicken in Wine
Smoked Chicken
Stewed Chestnut Chicken
Fried Chicken
Fried Chicken with Brown Sauce
Fried Chicken with Green Peppers
Fried Chicken Fillet with Peanuts
Fried Chicken with Walnuts
Fried Chicken, Peking Style
Fried Chicken, Paper-wrapped
Jellied Chicken
Cold Chicken with Brown Sauce
Cold Chicken Liver and Giblets
Sliced Cold Chicken
Crisp Roasted Duck
Minced Pigeon
Fried Pigeon
Roast Stuffed Turkey
Fried Fish Fillets
Fried Fish Rolls
Crisp-fried Fish
Fried Fish Balls
Meat-stuffed Fish
Soft-bone Fish
Sweet and Sour Fish
Sweet and Sour Sliced Fish
Steamed Fish with Sweet-sour Sauce
Smoked Fish
Braised Salmon with Soy Beans
Fish with Bean Curd
Fried Shrimp Balls
Fried Shrimp with Fried Bread
Fried Shrimp with Green Peas
Chilled Bean Curd with Shrimp
Shrimp in Tomato Catsup Sauce
Barbecued Shrimp
Steamed Shrimp Rolls
Braised Shrimp with Bean Curd
Shrimp Toast
Shrimp Cakes
Shrimp-stuffed Mushrooms
Fried Sliced Prawns
Fried Prawns with Chili Pepper Sauce
Fried Prawns with Egg White Batter
Fried Prawns with Tomato Sauce
Steamed Prawns
Crab Fu Yung
Braised Crab Meat and Vegetables
Sliced Cold Abalone
Braised Abalone with Champignons
Abalone with Asparagus and Chicken
Dried Scallops with Radish Balls
Dried Scallops with Eggs
