Of all the soups in this recipe book,
this is probably the most plain and
simple soup. All it involves is winter
melon and water. Yet the flavors of
this soup are extraordinary. Winter
melon itself is an brilliant ingredient
used for stir-frying, braising, and for
making soups.

Ingredients:

Winter melon 350 400g
Ginger 4 5 slices
Green onion 1
Salt 1 1 teaspoon
White pepper powder teaspoon
MSG teaspoon (optional)
Szechuan peppercorns 6 8
Sesame oil 2 teaspoons
Water 2 cups

1. Cut the winter melon into 3 4cm squares that are 1cm thick.
2. Finely chop the green onion.
3. Add salt, white pepper powder, MSG, peppercorn, and ginger
to the water, and bring to a boil.
4. When boiling, add the winter melon. Boil until the winter
melon is completely soft, and dish up.
5. Sprinkle green onions on top, and also spread the sesame oil
on top. Serve.

This is one of my own soup creations,
and its a delightful soup to both make
and taste. It has a light taste, and most
of the flavoring comes from the
vegetables used in the soup; thus
producing a very natural tasting soup.

Ingredients:

Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 – 3 cups
Vegetarian broth mix powder 1
tablespoon

1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.

Egg Foo Yong is a well-known Chinese dish. I guess its the Chinese version of the western omelet.

Most Egg Foo Yong are cooked in very similar ways using common ingredients such as eggs (of course), bean sprouts,
and mushrooms.

You can add in anything else you like to make the Egg Foo Yong.The ingredients and seasonings I used for my Egg Foo Yong are
what I like.

Feel free to experiment with different types of ingredients and seasonings! Of course, when you use more varieties of ingredients, you need to use less of each type.

Ingredients:

Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 – 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying

1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Place the egg mixture in to fry. Fry until its cooked thoroughly.

Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large parts or small parts.

I like mine in larger pieces, so I place in large parts, and I was
able to make about 5 Egg Foo Yongs.

If you like smaller Foo Yongs, go ahead and add in smaller
parts. Do as you like!

Weird taste is a flavor thats unique to Szechuan cuisine. This
dish combines several different kinds of ingredients: tofu,
mushrooms, celery, carrots, and eggs.

If you like spicy food and garlic, then this is the dish for you!

I like both spicy food and garlic. Not surprisingly, this is one of my favorite cold dishes!

The exorbitant amount of flavor in this dish is for the hardcore
spicy food enthusiasts. It is spicy, numbing, and tastes tasty.

Its an exact replica of the real meat dish, except the meat is
replaced with steamed washed dough. If you just want to try new
foods, or youre a real spicy food lover, then you have to try this
dish.

Vermicelli noodles (bean thread) 1 bundle
Carrots 2 3
Celery 1 stick
Jalapeno peppers 1 2
Green onion 2
Salt 1 teaspoon
Light soy sauce 1 tablespoon
Vinegar 3 tablespoons
Sugar 3 4 teaspoons
MSG teaspoon (optional)
Sesame oil 3 teaspoons

1. Boil some hot water, and pour into a bowl with the vermicelli
noodles. Soak until the noodles are soft. Run through cold
water, and then drain.
2. Peel carrots and cut into 2inch long, thin strips.
3. Gut the green onions into 1inch long and thin strips.
4. In a bowl, mix the salt, soy sauce, vinegar, MSG, sugar, sesame
oil, and chili oil. Mix it well.
5. Mix the vermicelli, carrots, celery, and green onions in a plate.
6. Mix in the sauce when you are ready to serve.

Ginger Sauce Chicken is made using ginger to accentuate the flavor of the chicken.

The chicken in this case is made with dried bean curd sticks,
which you can easily find in your local grocery stores. This is a
well loved dish for main courses, and as well, a favorite for many
beer drinkers in Szechuan.

This dish is quick and simple to prepare, where the only involved
processes is the deep-frying.

Ingredients:

Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying

1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a small effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2. Form the mixture into balls about 1 – 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions — trimmed & minced
1 – 1″ cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them
over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,
until they are golden. The seeds can be toasted in advance and stored
in an airtight container.
Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess stout, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Place the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and place the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then place the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20
minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and
serve.