The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

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 Beans. Hot and Sour Cabbage

List Price: $ 29.95

Price: $ 13.99

NOH Chinese Barbecue Char Siu Seasoning Mix

  • The Perfect Char Sui Seasoning
  • No MSG
  • Mix with water for a Marinade or use as a Dry Rub!
  • Made in Hawai’i

For Authentic Char Sui – Combine contents of package with 1/2 cup water. Mix thoroughly. Cut 1 1/2 lbs. of pork into 2 inch by 2 inch by 4 inch pieces. Marinate in sauce for 2 to 4 hours or overnight for best results. Preheat oven to 350 degrees F. Place pork on a rack in a roasting pan and cook for 20 minutes. Turn meat and cook 20 minutes longer or until done. Baste occasionally with marinade.

Price: $ 1.19