The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty through Michael Tong
W..li.m M..brawl C..kbo.ks | ISBN: 0060854073 | 2007 | EPUB/MOBI | 272 pages | 23 MB/4 MB

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But by the opening of his Shun Lee restaurants greater quantity than forty years ago, Michael Tong and his chefs introduced the pungent regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to whole 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 dishes originated at Shun Lee, and are at present on nearly every Chinese restaurant menu across North America.