But what about the spareribs?! Loved the mustard with those too. And as mentioned above, always a little dollop mixed into the wonton soup.
Irene Kuo may have lived the life of luxury; but at or about the same time as her book came out, and from authors who may not have been as lucky as she, these were also being released. Since I was taking cooking classes about Chinese food...
I bought many books. A few much earlier books also made their way into the collection...
Here are two recipes incorporating mustard. The first is from the Long-Life Chinese Cookbook, above:
And this one, from a not-pictured book by Bruce Cost (eG-friendly Amazon.com link):
Who claims mustard and sesame paste combo is a Beijing specialty.
