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. . H ot & Sour Soup

Ingredientsl

4 c'z P ork Ioin 6 C. Soup Stock

l Bean curd (2 '' x 2 ''
) l T. Salt.
H C. Chicken blood (solidkfed) 2 T. Soyauce
ki C. W ood ear (shredded) 3 T. Cornslarch
l Bam boo shoot 1 r. P epper
1 Fgg 2 r. Vinegar
ki r. Sesam e oil

Procedure:

l.C ook pork in 5C .w ater for 20 m inutes. cut into strings w hen cool.
2.Shred bean curd,chicken blood,black woodear,(soaked in watertillsoft) and bamboo
shoot into striugs 2''long. Beat the egg.
3. Boilsoup stock,add allingredients exceptegg.Season w ith salt and soysauce.Bring to
a boil,thicken with cornstarch paste.Turn to low heat,pour egg in soup (stir the soup
while pouring egg).
4. Place pepper,sesam e oitand vinegar in a soup bow l.Serve.Pourthe soup in bowl. Serve

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 -

'I qll1d P ctage

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.. Squid P otage

Ingredients;

?h lb Squid 3 T. C ornstarch
r4 Ib. Fish m eat(sm ashed) 1 T. Fried green onior (ihopped)
l Bam boo shoot PJ t. Pepper
3 Black m ushroom 1 F. C hinese p arsley
l t. Sait 1 /. G arlicjuice
I t. Sugar l /. Sesam e oil.

2 T. Soysauce

Procedure:

1. Rem ove skin from squid cutinto strings 1!./2''long.M ix w ith sm ashed fish m eatin a bow l.
2. Put squid m ixture in boiling w ater piece by piece,cook over1ow heatfor3 m inutes.A dd
bam boo shootshredded,black m ashroom s shredded,salt,sugar,soysauce,thicken w ith
cornstarch paste.
3.Place fried green onion (chopped),Chineseparsley,pepper,garlicjuice,sesameoil,vinegar
in 9oup bow l,then. Pour soup in bow l, m ix w tll , serve .

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Stuffed m eat Balls S eup

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.. Stuffed M eat B alls Soup

lngredients:

94 Ib G round pork 3 pcs. D ried bean curd sheet

J,i F. Soysauce 10 Deep fried glutinousJb lzr.
lL W ine 12 #zm H am slices.
14 r. Stdt 6 C. Soup stock
1/8 t. Black pepper 13.4 /. Salt

Procedure:

l.A dd soysauce,w ine, salt, black pepper and 2T . w ater to ground pork m ix w ell.
2.A rrange ham slice in center of a bow l.
3.C ut each dricd bean curd shtet into 3 pieces.W rap 1 T .pork m ixture in one sheet,roll
to a cylinder.
4.Soak deep-fricd glutinousflourîn l-l
/iC.boiling water(add kitbaking soda)for5m inutes.
Rinse, insert 1 T .pork m ixture in each glutinous flour.
5. A rrange glutirous flour packagesand bean curd rolls in bow l.A dd in l/z C .soup stock
and tzi t.salt steam for30 m inutes.Turn bow lup side dow n in a large soup bow l.Pour
in 5 C . boiling soup stock ,serve. '

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 ' ' . Steam ed Buck S eup w ith Salted C ucum ber

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.. Steam ed D uck Soup w ith Sa lted C ucum ber

Ingredients:

)f D uck 6 C. B oiling water

3. G inzer slkes l C. P ickled cucum ber.
2 T. W ine l14 C . Salt

Procedure:

l.C ut duck into pieces 1'' x 2''

2.C ook duck in boiling water for l. 4 m inute, take out and rinse,
3.P lace duck in steam bow l.A dd boiling water,ginger,wine,steam overhigh heatfor 1 hour.
4.A dd pickled cucum berin duck soup,Steam for another40 m inutes.Season w ith salt serve.
* C hicken can be cooked this w ay too,

jpepitol l tk
. . M old San-sze Soup

lngredients:

6 oz. Chicken m eat 2 G reen onions

4 oz. H am 3 slices G inëer
2 Egg-ç(or shredded âwtpw peas) 2 t. Salt
2 Bam boo shoots (or turnip) 6 C. Soup stock
1 Black dried m ushroom 1Pi F, Chicken grease

Procedure;

1. Boilthe chicken jn 8 cupsboiling w ater w ith green onion,and ginger about20 m inutes.
Remove the chicken,let cool.Save the soup stock (about 6 cups) for later use.
2.Tear the cold chicken into shreds. Cut the ham into thin strips.
3.Peeland boilw hole bam boo shootsabout 10 m inutes,cutinto thin strips.Soak m ushroom
in w arm w ater and rem ove the stem
4.U sing a frying pan m ake tw o thin pancakes,w ith the beaten eggs.C ut intothin strips.
5. In a m edium size bow lputthe m ushroom upside dow n in the center.A rrange the shredd-
ed chicken,ham ,egg attractively in the bottom of bow l.A dd bam boo strips in center
Sprinkle r4 t. salt and lzi C .soup stock. Steam for 20 m inutes.
6.Turn the steam ed dish into a large soup bow l.Bring the soup stock to a boiland season
to taste,(A dd saltand chicken grease).Pour itaround the steam ed bow l.Rem ove the
steam ed bow land serve.

jpepitol l t't
. . Sliced Fish Soup H u-N an Style

Ingredients:

J lb. L ivefish (Carp) l T. Sesame seeds.

1 1. W ine 1 t. Vinegar
1c. Lettuce (shredded) 1/4 t. Black pepper
1 Fk-T 'iao 7 (. Sesam e oiI
2 T. Green onion (chopped) 6 c. Soup stock
l T. Chinese parsley 1!.4 t. Salt.

Procedure:

1.C utcarp lengthw ise to tw o halfpieces.R em ove bonesand skin.Cutinto 13

..1''thick sec-
tions,then cutinto very thin slices (along the grain)M arinate with wine.
2,Placelettuce stringsin a large soup bowl.Putdeep fried Yu-T'iao (cutinto sm allpieces).
Place fish sllces one by oneover Yu-T 'iao.splash Fried sesam e seeds green onion C hinese
parsley, vinegar, sesam e oil.
3.Boilsoup stock season w ith salt bring to a boil pour over fîsh serve hot.
* This is a H u-N an style soup .

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 ' ' M inced C hicken S cup in Bam ben Cup
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.. M inced C hicken Soup in B am boo C up

lngredierlts:

5 oz. C hicken m eat 2 t. Salt

5 oz. Pork fillet 1 t. Black pepper
14 ()z. D ried scallops 1 T. W ine
8 W ater chestnuss 2 T. Soy sauce
12 Bam boo clzg?.
ç 6 C. Chicken soup slock (cold)

Procedure:

1. Rem ove skin from chicken.G rind chicken m eattogetherw ith pork fïlletthree tim es.Steam
the soaked scallops abouthalfan hour,then tear w ith fingersinto fîne shreds.C hop the
w ater chestnuts and squeeze dry.
2.M jx ground chicken and pork m eatw ith w ine salt and soy sauee,then add scallops and
w ater chestnuts.In bow l,add 1 C .of soup stock to m ixture atat tim e,m ixing w ellbet-
w een additions.
3.Pour the m ixed ingredients into the bam boo cups,steam overhigh heat for 2 to 3 hours.
W hile serving,put each bam boo cup of soup into a sm all individual bow l.

N ote:
l. T he sam e size tea cup can be used instead of bam boo cup.
2. G reen prince m elon o rtom ato can also be used instead of the bam boo cup.but the
ingredientsm ustbe gteam ed in rice bow lfirstithen polzred illto the m eltm ortom ato
cups and steam for another 20 m inutes.

jpepitoï l tk
 '' .
- Steam ed Eel S aup

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. . Steam ed E el Soup

Iugredients:

1 !zJ lbs.E el W t. W hite p epper

3 T. rP'W e l t. Salt
5 â'Sce.ç G inger ts C . Soup stoek
1 T. Specialflower seeds (é'o-# iJ
l T. Soy sauce

Procedure:

l. Rem ove entrailsfrom e:l,U se tw o bam boo chopslicksto reach eels'sstom ach from neck
to rem ove dfrt,
2. Boil8 C .w ater,add 1 C .cold w ater then add eeland scald for 3 seconds.R em ove and
brush ee1skiu untilclear,then cutinto ! inch long sections.Place in casserole and add
w ine,soy sauce,ginger,flow er seeds salt and soup stock .C overw ith lid or cellophane
paper,and steam over high heat for 2 hours. Serve hot.

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 !' * Shredded B ean C urd S aup w ith Chicken and H am

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.. Shredded B ean C urd Soup w ith C hicken and H am

Ingredients:

10 oz. D ried W hite bean curd 4 oz. H am

i. Chicken brest. 10 C . Soup stock.
1r'i t. Salt

Proceslure:

1,C utdried w hite bean curd into slices, then shredded into fine strings.
2.C ook bean curd strings in boiling w ater for 3 m inutes over1ow heat take outand drain.
C ook again w ith 4 c. soup stock over 1ow heat for 5 m inutes.
3.R em ove bones from cooked chickcn brest cut snto strings, also cut ham into strings.
4. Boit6 c.soup stock in a w ok.A dd bean curd strings,chicken,ham ,cook over low heat,
season w ïth salt,m ix w ell Serve.

jpepitol l A
 .. . W inter M elan S aup w ith A sscrted M eats

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.. W inter M elon Soup w ith A ssorted M eats

Ingredients;

1 Ib. W inter m elon 2 G inger slices

15 Shrim ps r,z.i TL rzr//ne
2 Chicken liver 6 C. Soup stock
3 B lack m ushroom . 1$6 t. Salt
2 T. H am (sm allcubes) Jzi J. Pepper
10 Quailcgg.s 14 F. Chicken oil
3 T. O il

P rocedure:

l. Peelw inter m elon,discard seeds,cutinto 1''cubes,cook in boiling w ater for 5 m inutes.

2.Sliceshrimpsinto halves,marinate with cornstarch,cutchicken liver(cooked)into sm all
cubes,Soak black m ushroom s,till soft,cut into sm allcubes.
3.H eat 3 T .oil,stir fry ginger,add w ine,soup stock,put allingredients in w ok,bring to
a boil season w ith salt cook for one m inute add shrim ps,w hen shrim ps are done turn
off heat.
4.Pour in a large soup bow l splash pepper,chicken oil.Serve.

jpepitol l tk
 . ! S ea Cucnm ber S cup San T nn Style

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. Sea C ucum ber Soup San-T on Style

Ipgrediepts)

#û C . Shredded cooked P ork 1/3 C . Shreeded green onion

Pi C. Shredded cooked chicken 1/3 C. Shredded chinese parsley
Pi C . Shredded cooked /)/.g's tripe 6 C. Chicken soup stock
#i C . Shredded â'efzcucum ber 1Pi r. Soy sauce
34 C . Shredded egg pancake lPJ t. Salt
#i C'. Potato strings l14 F. Vinegar
/ C. A gar Jg'
tzr strings (1f4 ''Ionl) W t. Pepper
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J C. H am slrings 14 /. Sesam e oiI

Procedure:
l. C ook potato stringsin chicktn soup stock for3 m inutes.A dd pork strings,chicken Strings,
pig tripe stringsand sca cucum ber strings,cook for another !/2 m inute.A dd ham strings
egg stringsand agaragarstrings,and season w hh salt soy sauce,and vinegar.A fter boil-
ing again,turn off heat.
2.A dd green onion and chinese parsley,pour into large soup bowland m ix w d l.Sprinkle
with black pepper and sesam e oi1. Serve.

jpepitom l a
 ' ' Y ellnw Fish Balls S nup N crthern Style

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. . Y ellow Fish B alls Soup N orthern Style

Ingredieats:

10 oz. Yellow /ï.

. $* (or sea Eel) 1 F. Soysauce
2/3 t. Salt l t. Salt
1 c. W ater 1 /. Sesam e oiI
lL L ard ?z'
J t. pepper
3 0z, L eeks C hinese P arsley

P rocedure:

1.R em ove bones and skins from fish ,chop into very fine.
2.Actd saltto fish in a large bowl,add in watergradually.Use lotsofchopsticksstiralong
the sam e directionstillfish becom esvery sticky.A dd in chopped leeksand lard,m ix w ell.
3. Boil6 c.w ater,use left hand,put 2 T ,fish m ixture in palm ,squeeze and a w alnut size
ballw illcom e outfrom fists,use righthand holding a spoon to take the ballin the soup.
M aking all fish balls in soup, cook over m edium heat, add salt and soysauce.Pour in
large bow l, add pepper sesam e oiland C hinese parsley, Serve.

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.. Squid Slices and Sotlr C abbage Soup

Ingredients:

1 Squid 6 C. Soup stock

Jzi Salted sour cabbage l t. Salt
10 pcs G inger slices

Procedure:

1. D iscard squid's skin. Score 0.5 cm cuts on inside of squid, cut into large thin slices.
2. Rem ove old leaves from salted sourcabbage.C utsalted sour cabbage into large thin slices.
3. Boilsoup stock to cook salted sour cabbage's old leaves for 5 m inutes,add ginger and
tender partsalted sourcabbage slices,cook for 3 m inutes,season w ith salt,add in squid,
bring to a boil,pour in large soup bow l im m ediately.

jpepitol l tk
@* Spareribs Soup w ith Soy Ilean

Ingredientg:

10 tpz. Pork Sp areribs 2 t. Salt

3 oz. Soy bean 1 G reen garlic

P rocedure:
1.C lean soy bean in w ater, sock for 6 hours.
2.C utspartribs into sm allpieces cook in bo iling water fcr l m irlute rem /ve and drain
then cook with soy bean in 12 c.boiling w ater over !ow heat for 2 hours.
3.Season with salt,pour in a Iarge soup lowl,splash green garlic (shredded) Serve.

jpepitoï l a
. . Steam ed C hicken and M ushroom Soup in C asserole

Ingredients:

P:i C hicken 1 T. W ine

8 B lack m ushroom 2 t. Salt
2 G inger slices

Procedure:

1.C utchicken into l''square piecescook in boiling w ater for 10 seconds take outand rinse.
2,Soak black m ushroom ,till soft, discard stem s.Put chicken and black m ushroom in a
steam bow l, add ginger,boiling water, steam over high heat for 1 to lçzi hour.
3.Season w ith $alt Serve.

# C hinese ham can m ake this soup m ore dilicious.

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 . 1 . Y ellaw Fish Patage S han- H ai Style.

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. . Y ellow Fish P otage Shan-l-lai Style

lngredients:

JJ'J lb. Yellow Jish 1 Green onion

(or any white m eatfish) l Ginger slice
H Egg w hite 2 T. O iI
l Bam boo shoot l T. W ine
4 taz. Salted vegetables l?.6 F. Salt
1 T. H am (shredded) 4 T. Cornstarch paste
6 C. Soup stock X t. P epper

Proredure:

l. D iscard bonesand skin from fish.C utinto lcm cubes.M arinate with egg white for !.4 hour.
2 .Shred tooked bam boo shoot into thin strings,splitsalted vegetable one by one,cut into
sm allpieces (discard leaves ends.)
3. H eat 2 T .oi1 to stir fry ginger,green onion, splash w ine.pour in soup stock ,discard
ginger and green onion. Season w ith salt,bring to a boil,add bam boo shoot and fish.
Thicken w ith cornstarch paste.
4.A dd in salted vegetables and egg w hite.T urn off heat,pour in large soup bowl.splash
ham and pepper, Serve.

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 $ 1 oyster and Y u- T''
Ian Pntage

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.. O lrster and Y u-T 'iao P otage

Ingredients:

194 C'. Oysters (smalland shelled) 2 t. Salt

1 pc. G reen onion 4 T. Cornstarch (m ake paste)
3 slices Ginger (1''square) 4 T. W ater
2 pcs. Fk Tiao 2 T. C hopped p 'eEw onion
3 T. O iI 2 T. C hopped C hinese parsley
2 T. W ine PJ J. B laek pepper
6 C . Sollp slock

Procedure:
1.Putsom e saltin the shelled oysters.M ix with fingers.llinse w ith w ater untilclean.D rain.
2.B oi! 6 C .of water w ith l pc.of green onion, l slice of ginger,and 1 T . of w ine.T hen
add the oysters and boil about 5 seconds.R em ove and drain.
3. Slice tbe Y u--l-liao into sm all pieces.D eep fry them ,untilbrow n and crispy. Place on
the bottom of a large serving bow l.
4. H eat3 T .ofoilin pan.Fry 1pc.ofgreen onion and 2 llicesof gingeruntilbrow n .Splash
1 T .oîwzine irl.A dd !he soup sltJck im m ediately.Bring to a boil.Season with sall.Thicken
w ith cornslarch paste.
5.A dd the oysters into the potage,B ring to a boilagain over high heat.R em ove to a large
serving bow l.Sprinkle the chopped scallion parsley,and black pepperover it.Serve hot.

N ote:
l. Instead ofYu T 'iao you m ay use som e deep fried cellophane noodlcsorrice crispies.
2. Instead of oysters, fresh clarns or fregh snaa11 shrinap nnay be used.

jpepitol l N
 C rab M eat w ith Sw eet C orn Soup

lngredients:

l Crab 2/3 can Sweetcorn (cream style)

2 T. Green onion khopped) 1 t. Salt.
2 G ingerslices (chopped) 4 F. Cornstarch
1 T. W ine 6 c. W ater
6 C. Soup stock 1 Egg white

Procedure:

l, C lean crab and steam for 20- 30 m inutes,Iet cool,open and rem ove m eat ,

2. H eat2T .oilto stir fry ginger and green onion splash w ine and pour soup stock in pan
pour sw eet corn in and bring to a boil, add crab m eat.

3. I'hicken w ith cornstarch paste add bea ten egg M 11i'c Servc
.

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 '' * S pinach and Bean C urd S tm p

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.. Spinach and B ean C urd Soup

Ingredients:

6 oz. Spinach ti C'. Soup stock

1 pcs. D ean curd 2 t. Salt
4 oz. Pork Ioin 4 T. C ornstarch
r'i C. Bam boo shoot(slices) Pi /. Pepper
li C'. M ushroom (slices)

P rocedure:

1.C ook spinach in boiling w ater for 10 seconds,let cool,squeez outw ater,cutinto sm all
pieces.
2.C ut bean curd into sm all pieces, cut cooked pork into sm all pieces.
3.Boilsoup stock in a w ok .A dd bam boo shoot.M ushroom ,pork,bean curd.Season w ith
salt, thicken w ith cornstarch paste.A dd spinach and m ix w ell.
4.Pour soup in a large bow l splash pepper,Serve,

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.. B eef P otage C antonese Style

Ingredierlts:

J oz. Beef !.4 C. M ushroom (sm all)

2 f. Cornstarch J4 C. Bam boo shoot fX/?J///
r.6 r. Soysauce 2 T. G reen bean
14 r. W ater l94 t. Salt
2 T. O iI 4 T. Cornstarch
l G reen onion l E gg white
1 G inger s/fce l/6 t. P epper
94 r. W ine 2 W on-Ton skin
tî C . Soup stock

Procedure:

1.C tlt beef into snnallpieces nnarinate with cornstarch soysauce, w ater'for 15 nainutes.
2.C ut W on--f'on skin into l cm squares.D eep fry in hot oi1 rem ove and drain dry.
3, H eat2 T .oilto stir fry gingerand green onion,Splash w ine pour soup stock,add bam -
boo shoot,m ushroom , season w ith salt thicken w ith cornstarch paste.
4.Splash beef în pan stir w ith chopsticks to separate beef in soup ,then pour beaten egg
in sotlp,Turn offheat pourto soup bow land add deep fried W on--f'on skin and pepper.
Serve.

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.. Steam ed W hole C hicken Soup

Ingredienls:

1 Chicken 4 oz. H am
2 G reen onion lki t. Salt
2 G inger slices 10 5'r20 w'peas tips
2 T. W ine

P rocedure;

l. Rînse chicken,pour boiling w ater in chicken's belly to clean insïde,then putchicken in

a steam bow l
2. Pour 5 C .boiling w ater in bow l add green onion ginger w ine steam over high heat for
l') hours.
3. D iscard gingerand green onion.C utham into large thin slices arrangc beside chicken brest
.

4. Steam foranother 15 m inutes scason with salt.A dd snow peastips.T urn offheat.Serve.

jpepitol l tk
.. Sliced Fish Soup w ith W atercress

Ingredients:

10 rpz. W atercress (5'C . Soup stock

314 Ib. F ish m eat l/.4 t. Salt
1 t. Soysauce l/6 t. P epper
1 T. C ornstarch paste 2 T. G inger strings
1 T. O il

P rocedure:

l. Killcarp fish justbefore cooking (fish willbe spongy).Cutofffish heat,remove bones

and sklns slice fish rfleatinto 112''squeres m arinate w ith soysauce,cornstarch oilfor
10 nainutes.
2. Rinse %V atercress and discard old lcaves cut into 2'' long sections.
3. Boilsoup stock,add fish head and w atescress,bring to a boi!,season w ith salt.A dd t'ish
slices, bring to a boilagain.
4. Pour soup in a large bow l splash ginger strings and pepper.Serve.

jpepitol l tk
.. A ssorted Sea F o od Soup

Ingredients:

1/3 C. Crab m eat. kooked) 3 T. O iI

2 T. Crab roe 2 G inger slices
10 Clam s l G reen onion
/() shrim ps H r. W ine
1 Sea cucum ber 6 C. Soup Stock
94 Squid 1r,4 /. Sait
6 M ushroom s 4 T. C ornstarch
r4 B am boo shoot l/3 t. Pepper
? r.
. Fresh soybean W / Sesam e t)I/

Procedure:

l.T ear crab m eat into strings. C ut crab roe into sm all pieces.
2.Slice sea cucum ber cook w ith w atcr and Lz T .w ine for 5 m inutes Rem ove.
3.Score som e cuts on iuside of squid cut lengthwise into thin slices take outclam m eat.
M arinate shrim ps w ith k' z T .cornstarch,
4.C ook fresh soybean tilldone. C ut tnushroom s and bam boo shoot into sm all pieces.
5. H eat3 T .oil,srir fry gingerand green onion splash w ine poursoup stock add bam boo
shootand m ushroom s season w ith salt add sea cucum berand shrim p,thicken w ith cor-
ustarch paste.
6.A dd squid slices clam s and crab rrieat bring to a boil pour in a large soup bow l add
crab roe, m ix w ell and serve hot.

jpepitol l a
.. B eef w ith B ean Strings Soup

Ingredients:

10 f)z. Beef 3 F. OiI

2 slices G inger slices 2F Curty po wder
1 G reen onion 1#:i t. Salt
6 t/c. G reen bean strings 1 G reen garlic

Procedure;

1. C ook beefin 6 C .boiling w aterw ith gingerand green onion overlow heatfor lki hours.

take out.C ut into slices w hen cool.

2. Soak green bean strings in w arm w ater for 15 m inutes,
3. H eat3 T .oi1to stir fry curry pow der over low heat.Pour beefsoup in pan,A dd bean
strings,bring to a boil season w ith salt.
4. A dd beef in soup and cook for Lz m inute, pour in a large soup bow l, splash shredded
green garlic (or green onion chopped).Serve.

jpepitol l a
 IN D E X O F' R E C 1P E S
P E I M E I'S
C H IN ES E CO O K IN G C A R D S
1 .51 /> iéà Liot and SOuf Soup
2 .42 $% t; Squid Ptltagc
3 r: :% -- f?ô Stuffed nlcat B alls Soup 4+:.()y.<g/+j-y.jrj.jrj.<)j.4)j.y-y.<rj.çj
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:0 ? l n soup with A sson cd M cats classlfIc'cf Into:c hicken
.A z: z eqy 'r ).: w inlw M e o .
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.

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V egetable V egetar1;)n
18 .!5@;fL 0. ;t * ;E% Squld Sliees and Sour Cabbage Soup '
ibs Soup w ith Y ellow Bean CIISF3CIS
14 .7k .c.:Z 1/p 'C';,Q Spalel
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Iï .I'!t1ïlJ( Ilrq % Q O yster and Yu-F'iao Potage
18 6'$2$tl. 'f .% ' A Crab M eat w it11 Sw eet C orn Soup
1r
3 ?$k 5' 't .W Jfks T E;17i14ach and Bea12 C'urcl Soup -
20 ..1 7 :114.1A1 'k Beef laotage C antonese Style W ritte n B y :F U P E I M E I
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22 tnl;ï'X 7lfa.%', X Sllltîctl i'ish Soup w ith 'W atcrcress T & S IndustrlalCo LtD
28 @t%');M fs: f ;.t1 A st.()Ited Sea Food 5oup P O B OX 1.6 6 TitIpeI TaIw .)rl
24 II
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