| What is Flavor and Fortune? |
| How do I subscribe? |
| How do I get past issues? |
| How do I advertise? |
| How do I contact the editor? |
Read 6952034 times
Connect me to:
| Home |
| Articles |
| Book reviews |
| Letters to the Editor |
| Newmans News and Notes |
| Recipes |
| Restaurant reviews |
| Article Index (all years, slow) |
| List of Article Years |
| Article Index (2024) |
| Article Index (last 2 years) |
| Things others say |
| Related Links |
| Log In... |
| Authors |
| Categories & Topics |
Pidan, Shanghai Style
Eggs
| Pidan, Shanghai Style |
|---|
2 pidan 1/2 teaspoon sugar 2 Tablespoons thin soy sauce Preparation: 1. Wash and remove the shell, as instructed above. Then transfer the pidan into a shallow dish or bowl, and cut it into six or eight pieces. 2. Pour the soy sauce over the pidan and sprinkle sugar over them. Note: This dish can be served cold as is or it can be served with hot congee or steamed rice. |
Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720