le dernier chef chinois

I was told they served many types of of dumplings before liberation, but when I was there they made only their original steamed stuffed bun, filled with either meat or cabbage. That was all right. A great dish can be made with a cabbage. The best food can rest on the simplest ingredients.

(On ne trouve pas la traduction française. Désolés!)

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The Last Chinese Chef, Nicole Mones, 2007

Boulette braisée fourrée de porc et chou de Savoie sur réduction d'oignon rouge et soja

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