The Chinese Cookbook. Shiu Wong Chan

114 PIGEON………………………………………………………. 115 Why Shon Pigeon………………………………………. 115 Pigeon Chop Suey……………………………………… 116 Bird-nest in Pigeon……………………………………... 117 Fried Pigeon……………………………………………... 118 Pigeon Hash…………………………………………….. 119 QUAIL………………………………………………………… 120 Quail Hash………………………………………………. 120 PARTRIDGE…………………………………………………. 121 Partridge Hash………………………………………….. 121 Partridge Chop Suey…………………………………… 122 Why Shon Partridge……………………………………. 123

      CONTENTS

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DEER…………………………………………………………..	124
Deer (Lock Yok) ………………………………………..	124
GOOSE………………………………………………………..	125
Roast Goose……………………………………………...	125
WINKLE………………………………………………………	126
Winkle Chop Suey………………………………………	126
EGGS…………………………………………………………...	128
Plain Omelet……………………………………………...	128
Pork Omelet……………………………………………...	129
Chicken Omelet…………………………………………	130
Shrimp Omelet…………………………………………..	131
Crab Omelet……………………………………………..	132
Lobster Omelet………………………………………….	133
Bean Cake Omelet………………………………………	134
Fried Eggs………………………………………………..	135
Egg Roll…………………………………………………...	136
Checker Board Eggs…………………………………….	137
Fish Roll…………………………………………………..	138
Gold and Silver Egg…………………………………….	140
Stuffed Egg……………………………………………….	141
Fish Swimming in a Golden Pond……………………	142
Shrimp in Golden Pond………………………………..	143
Crab in Golden Pond…………………………………...	144
Lobster in Golden Pond………………………………..	145
BEANS…………………………………………………………	146
Bean Sprouts……………………………………………..	146
Bean Cake………………………………………………...	147
Bean Cake Chop Suey…………………………………..	148
Chicken Starch Bean Cake…………………………….	149
Stuffed Triangle Bean Cake……………………………	150
Ruby Mixed with Pearls………………………………..	152
Bean Biscuit………………………………………………	153

      CONTENTS

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SQUASH………………………………………………………	154
Stuffed Squash…………………………………………..	154