PHE CHOP STICKS are really for show
>nly, as Ralph Bitler, left, could not match
;he skill of Nien Lieh Wang. Interested
m-lookers are Mrs. Bitler and son David.
Phe dish they are trying is Tong Chu Ngay
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(Sweet Pork). Wang is observing voc
tional agricultural methods, at Solanco Hig]
School as a training project of the U.S. Aii
Technical Assistance Committee and th
government of free China. (LF Photo)
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For the *| r -- n |
Farm Wife and Family
Chinese Cook Tries for Looks,
Aroma as Well as Excellent Taste
‘A good Chinese cook tries for
three things m every dish that is
piepared,” says Nien Lieh Wang,
of Taiwan (Formosa).
“First of all, the food must look
attractive to the eye- Then it
must appeal to the sense of smell
with a pleasant aroma, and last of
all, it must taste very good.”
Wang, who is supervisor of
Taiwan Provencial Troyuan Vo
cational Agricultural High School,
n in Lancaster County studying
the teaching of vocational agri
culture in the United States. His
trip is being sponsored by the In
ternational Cooperation Admin
istration,
One of his hobbies is cooking.
On Monday night, Ralph Bitler of
the vocational agriculture depart
ment at Solanco High School had
the opportunity of seeing how
adept he was with his hobby.
Three dishes were prepared by
Wang. They were Tong Chu
Ngay, Chop Suey and Chow Mem.
TONG CHU NGAY, better
known as Sweet Pork, is a
medium difficult dish by Chinese
standards. It is considered a
three procedure dish. Dishes
range in difficulty from a one
procedure dish, such as boiled
nee, to some of the extremely
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difficult six procedure dishes.
Here is the way to make Tong
Chu Ngay.
Cut a pound of pork in one
inch squares and score.
Cover the meat with a mixture
of soya sauce. Accent, sugar, one
egg white, and about two table
spoons of cornstarch.
About half a cup of soya sauce
and about a tablespoon of sugar
are needed.
Let the meat soak in this sauce
for about 10 minutes, and then,
coat with flour and baking powd
er. About a cup of flour and a
teaspoon of baking powder are
all that is needed.
Fry the meat in deep fat until
brown, pour off the fat and finish
frjmg in the following sauce.
FLOAT CHOPPED green on
ions in four tablespons of soja
sauce, a quarter cup vinegar, four
teaspoons of corn starch, half a
cup of sugar, and a quarter cup
of cold water.
When the meat is a golden
brown, with a delicious aroma, it
is done.
Garnish the platter with toma
to flowers or chopped cucumber
to* add the necessary eye appeal.
CHOW MEIN is made this way.
(Continued on page eleven)
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