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Jean B.
Oct 30, 2011, 6:11:45 PM10/30/11
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This group is so dead! In case anyone even checks for posts, I am
typing up a menu served to Emperor Ch'ien-Lung in 1754. I found
it in "Chinese Cuisine from the Master Chefs of China".
Main Course Dishes:
A dish of fat chicken, pot-boiled duck and bean curd, cooked by
Cheng Er.
A dish of swallows' nests and julienned smoked duck, cooked by
Cheng Er.
A bowl of clear soup, cooked by Jung Kui.
A dish of julienned pot-boiled chicken, cooked by Jung Kui.
A dish of smoked fat chicken and Chinese cabbage, cooked by Cheng Er.
A dish of salted duck and pork, cooked by Jung Kui.
A dish of court-style fried chicken.
Pastries:
A dish of bamboo-stuffed steam dumplings.
A dish of rice cakes.
A dish of rice cakes with honey.
Pickles (served in a ceramic container patterned with hollyhock
flowers):
Chinese cabbage pickled in brine.
Cucumbers preserved in soy.
Pickled eggplant.
Rice:
Boiled rice.
--
Jean B.
typing up a menu served to Emperor Ch'ien-Lung in 1754. I found
it in "Chinese Cuisine from the Master Chefs of China".
Main Course Dishes:
A dish of fat chicken, pot-boiled duck and bean curd, cooked by
Cheng Er.
A dish of swallows' nests and julienned smoked duck, cooked by
Cheng Er.
A bowl of clear soup, cooked by Jung Kui.
A dish of julienned pot-boiled chicken, cooked by Jung Kui.
A dish of smoked fat chicken and Chinese cabbage, cooked by Cheng Er.
A dish of salted duck and pork, cooked by Jung Kui.
A dish of court-style fried chicken.
Pastries:
A dish of bamboo-stuffed steam dumplings.
A dish of rice cakes.
A dish of rice cakes with honey.
Pickles (served in a ceramic container patterned with hollyhock
flowers):
Chinese cabbage pickled in brine.
Cucumbers preserved in soy.
Pickled eggplant.
Rice:
Boiled rice.
--
Jean B.
Ian Clifton
Oct 30, 2011, 8:04:57 PM10/30/11
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--
Ian ◎
Dave D
Nov 3, 2011, 1:44:23 PM11/3/11
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"Jean B." <jb...@rcn.com> wrote in message
news:9h60cu...@mid.individual.net...
army of chefs. When my friends come for a meal it is down to me and the one
wok, so the menu is a bit simpler :-)
I still look in to the group out of loyalty and have affectionate memories
of when it was very active and we could get advice from Chef, DC and many
others. More recently of course it has become possible to get most
information and recipes on the web so newsgroups have tended to die off. I
think it is inevitable really but nice to hear from you.
Regards
Dave.
Mr. Maj6th
Mar 22, 2013, 1:14:52 AM3/22/13
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