In the ongoing off-camera noodle sub-saga/side-quest that’s been going on this pandemic, I was craving some old-school flavours and popped open my copy of Chinese Cuisine (II): Wei-Chuan’s Cook Book by Yeh Cheng-Huei. The book came out of a thrift store and bangs you over the head with how legit turntable-dragons-on-the-wall-clinking-white-soup-spoons Chinese Restaurant it is. Literally, the first 55/257 pages is dedicated solely to crafting vegetable GARNISHES. The book is bilingual, left side Chinese, right side English. Every single recipe uses 1/4 tsp MSG, praise be the umami gods! Anyway, I didn’t quite have the motivation to make a more fleshed out meal with the book and my sauce was a little thin. But, it was tasty nostalgic! The pork was tender and velvety and the mushrooms soaked up the sauce like a waterbomber, disgorging its delicious contents on the first bite. Not much to look at, but it’s got me wanting to do more justice to the book!
Snack'n'Haus 