Classic Chinese Cuisine by Nina Simonds

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Notes about Recipes in this book

  • Shrimp ball soup (Xia wan tang)

    • lorloff on February 02, 2019

      Excellent. Added 1 teaspoon chili garlic sauce recommended in a recipe by Barbara Kafka in soup of life. I used Mother’s Korea’s chile garlic sauce. Added carrots cut with peeler and small head of bok Choi. I added the stems of the bok Choi after adding the shrimp balls and added the carrots and bok Choi leaves at the end along with some additional scallions at the end.

  • Red-cooked squab (Hong shao ge zi)

    • dtremit on July 11, 2015

      Three cornish game hens may be substituted for the six squab.

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  • ISBN 10 0395322189
  • ISBN 13 9780395322185
  • Published Jul 26 1984
  • Format Hardcover
  • Page Count 353
  • Language English
  • Countries United States
  • Publisher Cengage Learning, Inc
  • Imprint Houghton Mifflin

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