This book is meant not only for the housewife but also for the restaurateur. In fact, it is written in such a clear, simple form that any one by following its rules can prepare dishes of rare delicacy and flavor.

This is my purpose in writing the book. I wish to make good, tempting, and wholesome cooking possible for all.

Shiu Wong Chan

New York, May 18, 1917.

PREFACE	V
THE HISTORY OF CHINESE COOKING	1
GENERAL LAWS OF CHINESE COOKING	5
MARKETING	6
PRELIMINARY RECIPES	8
Primary Soup	8
Chinese Sauce	10
Chinese Gravy	11
Sesamum-seed Oil	12
Peanut Oil	13
Chicken Starch	14
Chinese White Cheese	15
Chinese Red Cheese	16
How to Make Tea	17
Preparation of Secondary Vegetables	18
SOUP	19
Bird-nest Soup	19
Chicken Mushroom Soup	21
Vegetable Soup	22
Duck Soup	23
Pork Soup	24
Fish Soup	25
Noodle Soup	26
Noodle Soup with Chicken and Mushrooms	28
Noodle Soup is Yung Chow Style	30
NOODLES	31
Fried Noodles	31
Chicken Fried Noodles	33