Serves: 5

abalone:
A distinctively flavored mollusk with iridescent shell, smooth-textured meat. Used in soups, stir-fried dishes and salads. Available fresh (in California), dried and in cans. The dried variety--silver-gray, flat elliptically shaped--requires extensive soaking and cooking. The canned variety, already cooked, is easiest to use: Its meat is suitable for stir-frying its liquid excellent for soups. Cooking time must be kept extremely brief heat toughens abalone, makes it rubbery. The canned variety comes from Japan, South Africa and Mexico. (See SUPPLEMENTARY INFORMATION: 22- Storing Information 23- Soaking Information.)

agar-agar
(kanten):
A dried seaweed. Comes in long, thin, white strips. Looks like transparent noodles. Acts like unflavored gelatin. Must be soaked. Used in aspics, sweet dishes and salads. Sold packaged by weight. (See SUPPLEMENTARY INFORMATION: 22- Storing Information 23- Soaking Information.)

almond paste:
Sweetened ground almonds, used in sweet dishes. Available in cans. Sold in fancy food stores.

almonds:
Nuts used blanched and toasted, primarily as garnishes for meat, poultry and seafood. (See HOW-TO, _Almonds: To blanch and _Almonds: To toast) Available already toasted in cans.

Ancient eggs: See eggs, preserved.

anise, star:
Small, dry, brown seed cluster, or clove, shaped like an eight-pointed star. Licorice-like, it's used to flavor red-cooked meat and poultry dishes. (The cloves can be tied loosely in cheesecloth for easy removal after cooking.) Sold by weight. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.)

anise, star, powdered
(weihsion powder):
Ground cloves of star anise. Should be used sparingly. Sold by weight. Note: 3 or 4 cloves ground (in an electric blender) equal 1 teaspoon powdered star anise. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.)

anise pepper: See pepper, anise.
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baby shrimp: See shrimp, miniature.

balsam pear: See bitter melon.

bamboo shoots:
Young, tender, ivory-colored shoots of an Oriental plant. Used as a vegetable. Adds sweetness, delicacy and crispness to soups, seafood and poultry. There are two varieties: winter and spring. The former-smaller and more tender-is preferred. Occasionally available fresh (submerged in pails of water), more commonly available canned. The fresh variety must be parboiled 15 minutes. The canned variety comes either whole or in chunks. The whole shoots packed in water, not brine, are best. Bamboo shoots should always be rinsed before they are used. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.)

bamboo shoots, pickled:
Thin, crisp membranes of bamboo shoots with a stimulating salty-sour taste. Can be steamed with pork or beef. Available in cans, sometimes in bulk.

bean curd
(bean cakes):
Bland, smooth, creamy, custard-like product, made by pureeing soybeans, then pressing the mixture into cakes about 3 inches square, 1 inch thick. Used as a vegetable. Is easily digested, highly nutritious (strong in protein) and very inexpensive. Also delicate, perishable, and fragile. Requires brief cooking time since it's already cooked, only reheating is necessary. Extremely versatile: can be boiled, steamed, stir-fried, baked, marinated, pressed, deep-fried, or eaten fresh. (When eaten fresh with various dips or condiments, the Chinese call it "meat without bones.") Has a slight, subtle taste which readily absorbs and complements stronger food flavors. Combines well with just about any meat, fish, soup, egg, vegetable or poultry dish. Sold singly by the cake, by the pint, and in cans. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.) Note: Bean curd is available in a number of other forms. Among them are deep-fried bean curd (eaten stuffed as snacks or used in stir-fried and vegetarian dishes) spiced bean curd pressed into thin, flat cakes, then cooked and mildly flavored with anise (served cold or stir-fried with vegetables) and watery bean curd served sweetened as a snack.

bean curd sauce: See cheese, Chinese white.

bean curd sticks
(dried bean curd):
Long, dried, cream-colored sticks, about ~ inch wide and 20 inches long, but bent in two. Are stiff and striated with a shiny, enamel-like surface. (Sometimes called "Second Bamboo" because they come from the residue or second layer of creamy bean curd.) Must be soaked then become chewy in texture, nutlike in flavor. Used as a vegetable with soup, steamed fish, stir-fried and braised pork. Sold packaged by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 23- Soaking Information.) Note: Other dried varieties include sweet bean curd sticks, which are similar, but thicker, and are used in fish and vegetarian dishes and glazed bean curd skin in the form of stiff thin sheets. The latter is used in vegetarian dishes, and for pastries and egg rolls.

bean paste, red:
A sweetened puree of Chinese red beans used in steamed pastries and sweet dishes. Available in cans may also be prepared at home. (See Seasonings and Sauces, Red Bean Paste I and II SUPPLEMENTARY INFORMATION, 21- Substitutions.)

bean paste, yellow
(yellow sauce):
Salty, pungent ground soybean product, used to flavor and preserve food. (In North China, it's used as a dip for raw scallions.) Sold in cans. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.)

bean sauce, brown: See brown bean sauce.

bean sprouts:
Tiny white shoots with pale green hoods not actually the sprouts of beans but of tiny mung peas. Called nature's most convenient vegetable since they can be grown in a few days at any time of the year. Add texture and delicate taste to meat, omelets, shellfish, salads, soups, other vegetables. Should be cooked only briefly, so that their crunchiness is retained. (Because of this crunchiness, the Chinese call them "teeth vegetable.") Available fresh by weight and in cans, which must be drained before being used. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions HOW-TO, _Bean Sprouts: To grow your own, _Bean Sprouts: To husk and _Bean Sprouts: To restore crispness.) Note: Chinese food shops also carry another variety called yellow soybean sprouts. These are larger and coarser than the mung sprouts, and must be husked. They also have a stronger, more woodsy flavor.

bean threads: See noodles, peastarch.

beans, black:
Dried, oval black beans, the size of peas. Used in slow-simmered soups. Must be soaked. Sold by weight. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.) Note: Sweetened black beans used as pastry filling are sold in Chinese bakeries.

beans, black fermented
(black bean sauce or salted black beans):
Small, black preserved soybeans. Extremely strong, pungent and salty. Used in conjunction with garlic as a seasoning. Subdues the fishiness of fish heightens the flavor of pork, lobster, beef and chicken. Must be soaked. Available in cans and plastic bags. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 23- Soaking Information 21- Substitutions.)

beans, red:
Tiny, smooth red beans used in soups, and as red bean paste in sweet dishes. Sold by weight. Also available in powdered form.

bêche-de-mer
(sea cucumber, sea slug, or trepang):
Dried, black spiny mollusk, measuring 4 to 12 inches in length. Considered a great delicacy and served frequently at banquets. Must be soaked then expands considerably, becomes soft, delicate, gelatinous. Used in soups, and with pork and poultry. Can also be cooked sweet-and-sour. Sold packaged, either whole or in segments. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.)

bird's nest
(swallow's nest):
Rare, expensive dried delicacy whose origins go back ten centuries. Not ordinary bird's nest, but an edible gelatinous coating produced by tiny swallows or swiftlets indigenous to the South China Sea. The nests, beige in color, look like finely shredded and glazed coconut. Must be soaked and cleaned before use. When cooked, they separate into shreds and have a subtle, distinctive taste. (They're also high in proteins and vitamins because of the bird's diet of seaweed and marine plants.) Bird's nest soup is considered a mark of great hospitality and the high point in formal dinners. It's also used as a poultry stuffing and prepared with rock sugar as a sweet dish for wedding feasts. Bird's nest is available in three grades: The rarest and most expensive grades are the whole nests which look like small, shallow, transparent cups. (The best of these are nearly white, with few twigs and feathers.) Next are the curved chips of broken nests or "Dragon's Teeth." Last are ground-up bird's nest fragments, made into porous, brittle cakes. (Most restaurants serve these.) All grades are sold in boxes by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 23- Soaking Information.)

bitter melon
(balsam pear):
Cucumber-like vegetable with clear, green, shiny and very wrinkled skin. Can be stir-fried with pork, beef, chicken and seafood, simmered in soup, steamed or braised. Seems to taste acrid at first, because of its quinine content, but is actually cool, mintlike and refreshing. Popular during the summer months. Sold fresh by weight. To use: Slice off stem end. Cut lengthwise in half. Scoop out spongy pulp, pinkish seeds: then slice and parboil 3 minutes (it will be too bitter otherwise). Also available in cans. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.)

black bean sauce: See beans, black fermented.

black pepper: See pepper, black.

bok choy: See cabbage, Chinese.

bottle gourd: See squash, bottle.

broccoli, Chinese:
Similar in color to the familiar broccoli, but much more leafy and somewhat longer (about 12 to 14 inches). Has irregularly shaped stalks, large flowerets with yellow and white blossoms. Its taste is fresh and delicate. Can be stir-fried alone as a vegetable or with meat. Sold fresh by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

brown bean sauce:
Thick, spicy, aromatic paste made with yellow beans, flour and salt, fermented in a semi-mash. Adds salty, full-bodied flavor to foods. Used to season fish, beef and duck also bean curd and bland vegetables. (Cannot be used as a table condiment must always be cooked.) Often used interchangeably with fermented black beans. Available in cans and jars. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.)

brown fungus: See mushrooms, cloud ear.
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cabbage, celery: See lettuce, Chinese.

cabbage, Chinese
(bok choy, Chinese chard, Chinese greens, or Shanghai cabbage):
Tender, delicate vegetable with long smooth milk-white stems and large crinkly dark-green leaves. The Chinese call it "White Vegetable." Extremely versatile and popular. Has a clear, light taste, requires little cooking. Can be stir-fried with any meat, poultry or seafood can be quick-cooked in soups. Sold fresh by weight. Available year-round, with the winter crop considerea choicest. Note: The center section or heart, topped with yellow flowerets, is particularly delicate and tender and is usually sold separately. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.)

cabbage, Chinese dried:
The same vegetable as above, available dried for use in slow-simmered soups. Sold by weight.

cabbage, mustard
(mustard greens):
Dark jade-green vegetable, similar in size and texture to small round cabbage. Has tightly packed leaves that are curved, fluted and fanlike. Is slightly cool and bitter in taste. Combines well with stirfried beef, pork and bamboo shoots. Is good in soups can also be cooked sweet-and-sour. Sold fresh by weight. Note: A smaller variety, called Baby Mustard Greens, is used primarily in soups. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

cabbage, pickled
(Chinese sauerkraut, pickled mustard greens, preserved cabbage or winter vegetable):
Whole mustard cabbage, packed in brine and fermented. Yellow-green in color, with crisp stalks, limp leaves. Can be stir-fried or steamed with meat and fish. Adds tang to soup, beef, pork and noodles. Sold in jars, cans and in bulk right from the pickling barrel. To use: Rinse well with cold water. Wring dry. Slice diagonally. (Before using it in stir-fried dishes, restore its crunchiness by stir-frying it alone first for 2 minutes in a dry pan over high heat.) Note: There are a number of varieties, pickled in different ways, with names such as Horn Choy, Choan Choy, Mooey Choy and Doan Choy.

cabbage, salt-cured:
Tightly wrapped small bundles of cured and pungent brownishgreen cabbage. About 2 inches in diameter, salty and moist. Used to flavor steamed pork and fish. Must be washed and chopped. Sold individually and in packages.

cabbage, salted
(cured mustard greens, dried cabbage, or Chungking cabbage):
Pressed, salted and dried mustard cabbage. Used in flavoring soups, stews and steamed pork. Must be soaked. Sold by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

California rice: See rice, oval-grain.

Cantonese sausage: See sausage, Chinese.

celery cabbage: See lettuce, Chinese.

cellophane noodles: See noodles, peastarch noodles, seaweed.

century eggs: See eggs, preserved.

chard, Chinese: See cabbage, Chinese.

cheese, Chinese red
(red bean curd cheese, spiced red bean curd, or southern cheese):
Pressed bean curd cubes, fermented in rice wine, spices and salt until brick-red and very pungent. Used as a seasoning to give an "aging" taste to braised pork, chicken and duck also as a side dish to accompany rice. Available in cans. To use: Mash cubes until smooth. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

cheese, Chinese white
(bean curd sauce, white bean curd cheese, or white bean sauce):
Pressed, buff-colored bean curd cubes, 1 1/2 inches square, fermented in rice wine and salt. Similar in taste and texture to Camembert cheese. Used as a pungent, tangy seasoning with fish, pork, chicken, noodles and vegetables. Can also be used uncooked as a table condiment (mixed with peanut oil, sprinkled with sugar) for rice or congee. Available in jars. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

chestnuts, dried:
Shelled, dried chestnuts used as a flavoring. Add a rich, sweet, smoky taste to braised chicken and pork dishes. Sold by weight. (Also sold in Italian food stores.) To use: Parboil 10 minutes. Strip off skin covering. Note:
These can also take the place of fresh chestnuts in sweet dishes. To use:
Simmer 2 hours in 5 cups of water per pound.

chili peppers: See peppers, chili.

chili sauce, Chinese:
Hot sauce made with small red chili peppers, apricots, lemon and garlic. Used to season fish, pickled vegetables, salted cabbage. Very hot. Should be used sparingly. Sold in bottles. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.)

Chinese broccoli: See broccoli, Chinese.

Chinese cabbage: See cabbage, Chinese.

Chinese chard or Chinese greens: See cabbage, Chinese.

Chinese chives: See chives, Chinese.

Chinese lettuce: See lettuce, Chinese.

Chinese okra: See okra, Chinese

Chinese onions: See onions.

Chinese parsley: See parsley, Chinese.

Chinese peas: See snow peas.

Chinese pepper: See pepper, Chinese.

Chinese pickle: See tea melon.

Chinese pickles: See pickles, Chinese.

Chinese sauerkraut: See cabbage, pickled.

Chinese sausage: See sausage, Chinese.

Chinese squash: See squash, Chinese.

Chinese turnips: See turnips, Chinese.

chives, Chinese:
Members of onion family, with narrow, flat green leaves about 6 inches long. Look like a cross between scallions and chives. Add sharp, pungent flavor to noodle dishes, eggs, stir-fried beef. Sold fresh by the bunch. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

Chungking cabbage: See cabbage, salted.

cilantro: See parsley, Chinese.

cinnamon bark:
Highly aromatic tree bark used as a spice with slow-cooked meats. (A 2-inch stick is sufficient for 5 pounds of meat.)

clams, dried:
Dehydrated razor clams. Used primarily to flavor soups, noodles, vegetables. Must be soaked. Sold by weight. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.)

cloud ears: See mushrooms, cloud ear.

cornstarch
(corn flour):
Powdered corn product used to dredge fish and meat. Performs a number of functions: Seals in the juices during cooking. Produces a golden-brown surface in deep-frying. Acts as a binder with minced meat. Gives coarse meats a smoother texture. Thickens soups and sauces. (When used as a thickener, it must first be blended with cold water to a smooth paste.) Sold packaged by weight.

cucumber pickle: See tea melon.

cured mustard greens: See cabbage, salted.

curry:
A seasoning powder from India introduced to China centuries ago. Used in many seafood and meat dishes. Particularly favored in winter. (Often cooked in a dry pan over low heat before other ingredients are added. Must be stirred constantly to prevent burning.) Sold packaged by weight.

cuttlefish, dried:
A dehydrated mollusk, thicker and larger than squid. Used primarily in slow-cooked soups. Must be soaked. Sold packaged by weight. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.)
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dragon's eyes
(longans):
Cherry-sized fruit with cinnamon-colored shell transparent, pulpy flesh and large pit. Subtly delicate. Related to the lichee but not as fragrant. Fresh variety is rare. The canned variety, already pitted, is used in sweet dishes. The dried variety, nut-like, shelled and about 3/4 inches in diameter, is used to flavor slow-cooked soups. The latter is sold by weight in boxes. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.)

dried cabbage: See cabbage, salted.

duck feet:
Dried, cured, used primarily as a stock ingredient. Can also be braised with mushrooms, bamboo shoots and water chestnuts. Considered a delicacy. Must be soaked and boned. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.)

duck liver, cured:
Hard, dark-brown duck liver wrapped in cured duck feet. Usually steamed with minced pork. Considered a delicacy. Its flavor is intense, concentrated and meaty. It must be soaked, then chopped. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information 21- Substitutions.)

duck, preserved:
Boned, pressed precooked duck immersed in peanut oil. Needs additional cooking. Is usually rinsed in cold water, diced, then steamed until tender (about 30 minutes), either alone, or with rice or fresh duck. Can also be minced with beef or pork and steamed. Sold by weight.

duck, roast:
Whole duck sold already roasted. Can be eaten cold, reheated in the oven or stir-fried with snow peas, other vegetables, lichees and pineapple. Sold by weight, whole or in pieces.

duck, salted:
Another preserved variety is salted duck, dried in the sun. This is used in small quantities to flavor soup and rice.

duck sauce: See -plum sauce.
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eggplant, Chinese:
White eggplant, similar in shape and texture to the more common purple variety, but smaller (about the size of a cucumber), less pulpy and more delicate. Can be steamed with fish or white bean cheese, braised or stir-fried. Sold fresh by weight.

eggroll skins:
Egg-dough wrappings which, when stuffed with minced meat and vegetables and deep-fried, make eggrolls. Sold in 5- by 8-inch sheets by weight. Note: Sometimes available only in 5-pound packages. Can be rewrapped in smaller quantities and frozen for future use, but must be completely defrosted before use. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.) Can also be made at home. (See Eggrolls and Wontons, Spring Roll Skins or Eggroll Skins.)

eggs, preserved
(ancient eggs, century eggs, hundred-year eggs, Ming Dynasty eggs, or thousand-year eggs):
Eggs coated with a claylike mixture of lime, ashes and salt, then buried in shallow earth for about 100 days. The lime "petrifies" the eggs: makes the whites firm, gelatinous and amber-colored the yolks, spinach-green and cheeselike. (The Chinese call these "eggs with skin" because of their black outer coating. The English names, although romantic and exaggerated, describe their antique appearance--they do look as though they've been buried for centuries.) Preserved eggs usually are eaten uncooked for breakfast or as hors d'oeuvres, and served frequently at banquets. (Good accompaniments are soy sauce, minced ginger root and vinegar.) They can also be diced and cooked in omelets or steamed with fresh eggs. The black outer coating must always be removed first. They're sold individually. (See SUPPLEMENTARY INFORMATION, 22- Storing Information HOW-TO, _Eggs, Preserved: To shell.) Note: These are usually chicken eggs. Sometimes duck or goose eggs are also preserved in this way.

eggs, salted:
Duck eggs soaked in brine for 30 to 40 days. The saline makes the whites salty, causes the yolks to become firm and turn bright orange. Must be cooked. Add taste and tang to bland dishes. Can be hardboiled and eaten with rice, steamed with minced pork, pot-stewed or used in omelets. (When hardboiled and eaten with rice or congee, are called "the lazy man's dinner.") Sold individually. Note: Although chicken eggs can also be salted, the stronger, tougher duck eggs are better for this kind of preservative handling.
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fish, dried
(salted fish):
Fish preserved by salting and drying. Some are immersed in oil others are not. Includes many varieties: flounder, haddock, blowfish, and the sardine-like pilot fish and silverfisb. Domestic dried flounder is relatively bland, the imported varieties stronger and saltier. Can be steamed with ginger or minced pork, combined with red-cooked meats or cut in small pieces and deep-fried (smells like ripe cheese during frying). Is often soaked first. Should be used sparingly. Sold by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 23- Soaking Information.)

fish's maw:
The dried and deep-fried stomach lining of fish. Comes in large, curved, crisp-looking pieces, the color of parchment, the texture of pork rind. Must be soaked then increases about four times in volume, becomes light, honeycombed, delicate. Has no fishy taste. Used in soup, pork and ham dishes. Sold by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 23- Soaking Information.)

Five Spices
(five-flavored powder or five-fragrance spice powder):
A cocoa-colored, ready-mixed combination of five ground spices (star anise, anise pepper, fennel, cloves and cinnamon). Fragrant, slightly sweet, very pungent. Used in seasoning red-cooked and roasted meat or poultry. Must be used sparingly. Sold by weight. Note: The component spices may be purchased by weight individually. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.)

flavoring powder: See monosodium glutamate.

flour, glutinous rice
(glutinous rice powder):
Flour ground from glutinous rice. Used in pastries, savories, sweet dishes and steamed pork. Sold by weight.

flour, rice:
Flour ground from rice. Used in sweet dishes such as walnut and almond teas. Sold by weight.

flour, water-chestnut:
Dried water chestnuts ground to a fine powder. Used as a thickener, binder, and batter ingredient. Makes for a light, crisp coating in deep-fried foods. Sold packaged by weight. Expensive. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.)

fuzzy melon
(fuzzy squash, hairy melon or summer melon):
Cylindrical, green vegetable, about 6 inches long, and covered with a fine, hairlike fuzz. Used primarily as soup ingredient, but may also be stir-fried or braised. Popular in summer. Must be peeled before use. Sold fresh by weight. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.)
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garlic:
Member of the onion family, used in seasoning meat, seafood, poultry and vegetables. Often used crushed or minced and cooked directly in hot oil to bring out its flavor. Should be purchased fresh by the bulb: the individual cloves should be pinkish and firm.

ginger, preserved:
Ginger preserved in red syrup. Used to color and flavor fruit dishes and salads. Sold in jars. Note: Another preserved variety is candied ginger, available either crystallized or in jars with syrup. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)
ginger, red:
Pinkish-red cooked ginger prepared with salt and sugar. Used as a garnish, color accent or flavor contrast with fish, congee and other dishes. Available in jars and cans.

ginger, subgum
(mixed Chinese pickles or pickled ginger):
Sweet-and-sour combination of preserved ginger, fruit, vegetables and spices. Can be eaten cold as a garnish or relish or cooked with spareribs and sweet-and-sour sauces. Sold in jars and cans. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)

ginger root:
Gnarled, potato-like root, about 3 inches long. Brown and flaky outside: rich ivory when peeled. Has pungent, fresh, spicy taste. Used as basic seasoning. Adds subtle flavor to soups, meats, vegetables and sweet dishes. Always used with seafood: it neutralizes fishy odors. (The younger the roots, the more delicate the flavor. Young roots, available in spring, have skins like those of new potatoes.) Sold by weight. To use: Lightly scrape skin and slice. Then crush, shred or mince according to recipe directions. When a slice is specified, it should be about 1 inch in diameter, from 1/8 to 1/16 of an inch in thickness. Note: To extract ginger juice (called for in quick-cooked soups, shrimp balls and other delicate dishes), slice the root, squeeze it in a garlic press. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.) Has recently become available canned also available dried.

ginkgo nuts
(white nuts):
Small fruit of the ginkgo tree, with tough beige-colored shells, ivory-colored meat. Used in soups, with slow-cooked poultry and in vegetarian dishes. Dried variety, sold by weight, must be shelled and blanched. (See HOW-TO, _Ginkgo Nuts: To blanch.) Canned variety is shelled and ready for use.

ginseng root:
Aromatic root plant with sweet licorice-like taste, originating in Korea. Prized by ancient Chinese aristocracy as "the root of life." Its name derives from two Chinese characters meaning "human-shaped root." Tradition ascribes to it the power to cure everything from loss of appetite to heart ailments from barrenness in women to a decline in masculine virility. (Modern laboratory tests have found it contains an ingredient effective in treating high blood pressure.) When taken freshly from the field, washed, peeled and dried in the sun, it's known as white ginseng. When steamed and fired (as it is for better preservation and for export) it takes on a reddish tint and is known as red ginseng. Used in one form as a soup ingredient, in another as a medicinal tonic. Also exported in the form of spirits and tea. Very expensive.

glutinous rice: See rice, glutinous.

glutinous rice flour: See flour, glutinous rice.

golden needles: See lily buds.

greens, Chinese: See cabbage, Chinese.
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hair vegetable: See seaweed, hair.

ham:
Cured, smoked pork used in small amounts to improve the flavor and aroma of soups and many other dishes. Also used as a decorative garnish. (See SUPPLEMENTARY INFORMATION, 22- Storing Information 21- Substitutions.) Note: The Smithfield variety is most similar to Chinese ham the redder the color, the better.

hoisin sauce
(haisein sauce, Peking sauce, red seasoning sauce, red vegetable sauce, sweet vegetable paste, or sweet vegetable sauce):
Thick, dark brownish-red sauce, made from soy beans, spices, garlic and chili. Sweet and spicy. Used in cooking shellfish, spareribs and duck also as a table condiment for shrimp, plain-cooked pork and poultry. Sold in cans and bottles. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.) Note: Another variety, called Ten-Flavored Sauce, is somewhat smoother and spicier.

hundred-year eggs: See eggs, preserved.
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jellyfish, dried:
Dehydrated marine animal used as an ingredient in cold dishes. Adds bland flavor, crisp texture. Must be soaked and shredded. Sold by weight. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.)

jujubes: See red dates.
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The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

kanten: See agar-agar.

kumquats: Tiny, oval-shaped citrus fruit, orange-yellow in color, with strong orange flavor. Sometimes available fresh more often preserved in thick syrup. Are served alone, with other fruits or in sweet dishes. Available in cans and jars. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.)
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More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
13- Preparing a Complete Meal
14- Serving a Chinese Meal
15- Setting a Chinese Table
16- Chopsticks and How to Use Them
17- Guide to Stir-Frying
18- Chinese Teas
19- Chinese Wines
20- Glossary of Chinese Ingredients: A-K
20- Glossary of Chinese Ingredients: L-S
20- Glossary of Chinese Ingredients: T-Z
21- Substitutions
22- Storing Information
23- Soaking Information
24- Chinese Terminology
25- Mail Order Sources