Mrs. Ma's Chinese Cookbook - Nancy Chin

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       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

       Desserts

       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

       Suggested Menus

       Glossary of Foodstuffs

       Index

      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 the mothers of the Parent-Teacher Association of the American School in Japan, which my children attend, asked me to give them lessons in Chinese cooking. Shortly after this, I was invited by Mrs. Fox, wife of Professor Guy Fox, of Michigan State University, to hold a class for the wives of Fulbright scholars in Japan. I was next honored with a request that I conduct classes for members of the Japanese Imperial Family, among whom were Princess Higashikuni, Princess Fushimi, Princess Kaya, Princess Ri, Princess Takeda, and others. Then came an invitation to instruct some of the teachers at the American School. Through these associations I was able to share my enthusiasm for the art of Chinese cooking with my friends from many parts of the world.

      It was at the suggestion of one of the teachers at the American School that I began to work on an English translation of the cookbook that I had published in Japanese. I was extremely pleased at the great interest shown in my recipes and delighted to find a means of putting them before a wider public. I should therefore like to take advantage of this opportunity to thank all those friends who have encouraged me in my venture. I should also like to express my particular appreciation to the photographers Mr. Y. Saeki and Mr. H. Kakizaki, who provided, respectively, the colored and the black-and-white illustrations for the book.

      Because I believe sincerely in the old Chinese proverb that says: "Good food brings happiness," I hope that you will have many enjoyable hours and much pleasure from the delicious dishes that this book will teach you how to prepare. I hope, too, that through the exchange of cooking experiences we may help to bring about closer friendship among the people of this world.

      1960 NANCY CHIH MA

      THE CHINESE CUISINE

      TABLE SETTING AND ENTERTAINMENT. Although there is no objection to using Western-style tableware for the serving of Chinese food, the atmosphere of a Chinese dinner is naturally enhanced by the use of typical Chinese dishes and utensils. For this reason, beautifully colored, though not necessarily expensive, porcelain and china are frequently used.

      Each set consists of a bowl for rice, a bowl for soup, a dish for the main courses, a small dish for sauce or condiments, a dessert dish, a wine cup, a porcelain soup spoon, and a pair of chopsticks. All the ingredients to be used in Chinese dishes are cut into convenient sizes in the kitchen before serving, so that no carving instruments are required at the table.

      It goes without saying that dishes attractively arranged to please the eye serve as a stimulus to the appetite when they are filled with flavorful food. In contrast to the round shape of many Chinese dinner tables, dishes are often placed in a square, with a bowl for soup in the middle.

      At the dinner table, the guest of honor is seated opposite the door, with the host or hostess across from him. When the first main dish is served, the host will propose a toast to his guests by saying: "Kan pei," which is the equivalent of the American toast, "Bottoms up." At this time, the guests should express their appreciation to their host for his hospitality.

      The dinner begins with three or four cold dishes served separately or on a Lazy Susan type of platter as hors d'amvres. These appetizers are placed on the table before the guests are seated. Four hot fried or sauteed dishes will then be served, and four steamed or braised dishes will follow, along with the rice. If the dinner is informal, it will usually consist of only four dishes and one soup. For an Oriental atmosphere, the soup should be served according to Chinese custom after all of the entrees have been offered, but before the dessert.

      RICE AND ITS PREPARATION. Rice is the staple food of southern China. In the northern provinces, wheat and other grains are preferred. The water buffalo is a great asset in the preparation of the land, but the planting, reaping, and threshing are still done by human hands. In southern China, women also work in the fields.

      Rice is planted in water paddies. As the plants grow, the water is hidden by the graceful blades of the leaves, and the fields take on a luxuriant appearance. When the wind ripples the fields of rice into waves of green, the sight is a beautiful one to see.

      The rice harvest today is as colorful and primitive as it was in ancient days. Harvest time is a happy time among the farmers, and the threshing season is a busy one for them. As we eat rice, we always think of the old Chinese proverb: "Each single grain contains a farmer's hard work."

      When you prepare rice, wash it several times until the water runs clear. Use one cup of rice to one and a half cups of water for "dry" rice and one cup of rice to two cups of water for soft rice. Boil the rice over a high flame until most of the water is absorbed. Then turn the flame low and simmer the rice for 20 minutes more, leaving the cover on. One cup of uncooked rice makes two cups of cooked rice. Insufficient water makes the rice hard. Cooked rice will keep for one week in the refrigerator and can be used for fried rice.

      TEA. Generally, all classes of people in China drink tea. The habit is one of very long standing. In Peking, especially in the spring, when the wind blows strongly out of Mongolia and the rains seldom come, the human body feels "dry." Enticing street tea stands are scattered everywhere. As a welcome,

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