Classic
Cook Books
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page 9
RULES FOR COOKING
GENERAL
The first and the most important rule for Chinese cooking is cleanliness, first
of the hands, second of the utensils, and third of the food.
Meat should not be washed, but should be rinsed in cold or lukewarm water and,
if necessary, singed over a hot flame and scraped with a sharp knife.
All vegetables and fruit should be washed in cold water,--if necessary, in fifty
different waters.
Never use soap to wash saucepans. Use washing soda or sand.
All cloths and dish towels should be boiled and rinsed thoroughly.
Care must be taken to measure accurately the ingredients of recipes, for the
spices and relishes used in Chinese kitchens are exceedingly hot and pronounced
in flavor.
To make rich stock for soup use
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Classic
Cook Books
