The Shun Lee Cookbook

The Shun Lee Cookbook

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 Sautéed String… (more)

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Book Details  


Publisher: HarperCollins (October 19, 2010)

Parent ISBN: 9780060854072

Page count: 272 pages

File size: 23.6 MB

Language: English


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