| 5 x (7 12-ounce) cans Mexican abalone | | 8 oz Shrimp | | 4 oz Fat pork | | 4 oz Water chestnuts, minced | | pn Chives | | Ginger water, to taste (see note) | | Salt and MSG | | 1 oz Maize (corn) flour | | 4 oz Chive and ginger oil (see note) | | 2 oz Flour | | 3 x Eggs, beaten | | 5/8 oz Shaoxing wine | | 6 oz Chicken stock |
| | Intrigue by Alice Cuneo that featured recipes from various consulates in the City. This first one is from the Consulate of the People's Republic of China. It's a sophisticated (but uncomplicated) | | banquet dish featuring abalone |
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