Steamed Eggplants with Egg
Chilled Eggplants
Chilled Sweet and Sour Cucumbers
Cucumber and Chicken with Chili Pepper Sauce
Chilled Cucumbers
Chilled Cucumber and Red Radishes
Sweet and Sour Vegetable Salad
Meat and Vegetable Salad
Chopped Spinach Salad
Pork, Spinach, and Tomato Salad
Turnip Salad
Jellyfish with Turnips
Jellyfish with Chicken and Cucumber
Chinese Pickles
Crab Meat with Cucumber
Sliced Lotus Root
Sweet and Sour Chinese Cabbage Rolls
Spiced Soy Beans
Spring Rolls
Meat and Vegetable Buns
Pancake Rolls
Ravioli
Fried Meat Cakes
Roasted Meat Dumplings
Steamed Pork Dumplings
Pork Dumplings in Soup
Chinese Noodles
Noodles in Broth
Noodles with Chicken Broth
Braised Pork Loin with Noodles
Fried Noodles
Fried Noodles with Assorted Meat
Noodles with Tientsin Sauce
Chilled Noodles with Sauce
Lotus Seed and Glutinous Rice Congee
Fried Rice Wrapped in Lotus Leaves
Fried Rice with Assorted Meat
Chinese Bread
Fire Kettle
Assorted Meat in Casserole
Chicken and Spinach Soup
Velvet Chicken and Sweet Com Soup
Whole Chicken Soup
Egg Flower Soup with Cucumbers
Melon Soup
Tomato Soup with Egg Flower
Beef Soup with Quail Eggs
Tomato and Meat Cake Soup
Shredded Meat and Vegetable Soup
Egg Roll Soup
Birds' Nest Soup with Flowing Egg White
Birds' Nest Soup with Chicken
Meat Ball Soup with Chinese Cabbage
Lotus Root and Pork Soup
Chinese Cabbage Soup with Shrimp Omelets
Meat and Shrimp Ball Soup
Abalone Soup with Meat Balls
Shark's Fin Soup
Eight Treasures Rice Pudding
Honeyed Apples
Fried Custard
Fried Sweet Potato Balls
Glazed Sweet Potatoes
Almond Jelly with Mixed Fruits
Fried Cookies
Almond Cookies
Walnut Tea
Full Moon Dumplings
FOREWORD
There is an old Chinese saying: "When you prepare a dish, you must keep three things in mind: it must be pleasing to the eye, the aroma must be appealing, and it must be appetizing." For this reason, you can expect that each Chinese dish, whether the most economical or the most elaborate, will always be colorful, have a delightful aroma, and taste delicious.
Because I was born in a Manchurian banker's family, I never had the opportunity to prepare even one single Chinese dish while I was in China. It was only after my arrival in Japan that I became very enthusiastic about learning how to prepare Chinese dishes. I returned to Hong Kong several times, and during those sojourns I studied every phase of Chinese cooking. I was surprised and delighted to discover at that time that Chinese food was not only easy to prepare but economical as well.
In 1953 I was asked by the editor of one of Japan's foremost women's magazines, Fujin no Tomo, to submit a few Chinese recipes for the benefit of the readers. This led to the publication, in 1957, of my Chinese cookbook in Japanese, Chugoku no Katei Ryori, which was brought out under the auspices of this magazine. And the publication of my book led, in turn, to other interesting associations.
One result was that
