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  • The Magic Lotus Lantern and Other Tales From The Han Chinese 65

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    Flavia Romanello
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    This document provides recipes for two Chinese soups: Ban douya (Bean Sprout Salad) and Suanlatang (Hot and Sour Soup). The Ban douya recipe calls for mung bean sprouts, soy sauce, rice vinegar, and seasonings like salt, sugar, and chicken bouillon. The sprouts are boiled, soaked in cold water, squeezed dry, and tossed with the wet ingredients and flavorings. The Suanlatang recipe introduces hot and sour soup as a specialty from Sichuan province, and notes that while soups in China are typically served after the main course, American Chinese restaurants often serve them first instead.

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    The Magic Lotus Lantern and Other Tales From the Han Chinese 65

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    This document provides recipes for two Chinese soups: Ban douya (Bean Sprout Salad) and Suanlatang (Hot and Sour Soup). The Ban douya recipe calls for mung bean sprouts, soy sauce, rice vinegar, and seasonings like salt, sugar, and chicken bouillon. The sprouts are boiled, soaked in cold water, squeezed dry, and tossed with the wet ingredients and flavorings. The Suanlatang recipe introduces hot and sour soup as a specialty from Sichuan province, and notes that while soups in China are typically served after the main course, American Chinese restaurants often serve them first instead.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    20 views1 page

    The Magic Lotus Lantern and Other Tales From The Han Chinese 65

    Uploaded by

    Flavia Romanello
    This document provides recipes for two Chinese soups: Ban douya (Bean Sprout Salad) and Suanlatang (Hot and Sour Soup). The Ban douya recipe calls for mung bean sprouts, soy sauce, rice vinegar, and seasonings like salt, sugar, and chicken bouillon. The sprouts are boiled, soaked in cold water, squeezed dry, and tossed with the wet ingredients and flavorings. The Suanlatang recipe introduces hot and sour soup as a specialty from Sichuan province, and notes that while soups in China are typically served after the main course, American Chinese restaurants often serve them first instead.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    Ban douya (Bean Sprout Salad)

    Ingredients:
    1 lb fresh mung bean (green bean) sprouts (available in
    supermarkets)
    cold water
    Wet ingredients: 1 3 tsp soy sauce and 1 tsp rice vinegar
    Flavorings: dash each of salt, sugar, and powdered
    chicken bouillon; few drops of sesame oil; and oz
    suanrong lajiang (chili paste with garlic, available
    in Asian groceries)
    Instructions:
    1. Boil sprouts for 2 minutes (do not overcook).
    2. Strain, soak in cold water for about a minute, strain
    again, and squeeze out any remaining liquid.
    3. Place the sprouts in a salad bowl and add wet ingredi-
    ents and flavorings.
    4. Mix, then serve at room temperature.

    Suanlatang (Hot and Sour Soup)


    Introduction
    Tang (soup) is an indispensable part of a Chinese dinner, but when it is served varies in
    different regions of China. Generally, people in the north prefer having tang after the main
    course. Southerners, particularly those in Guangdong (Canton) and Hong Kong, prefer hav-
    ing tang prior to the main course, as done in some American Chinese restaurants. There are
    numerous kinds of tang in Chinese cuisines. Suanlatang (hot and sour soup) is a Sichuan
    specialty and a favorite of many Chinese. Two recipes are listed here to give you an idea of
    how Chinese food changes after its migration to America.

    46 Part 2: Food, Games, and Crafts

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