The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

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Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers--and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sauteed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These ...

The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty 2007, William Morrow & Company

ISBN-13: 9780060854072

Hardcover

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