Salient. Official Newspaper of the Victoria University Students' Association. Vol 44 No. 5. March 30 1981

[Introduction]

This is the third in the series of Chinese cooking recipes, and I hope you have had some success with the previous recipes. You may have noticed that I had not mentioned any entrees or dessert - it is not that there are no Chinese appetisers or desserts, but that they are not normally served. But I will give a few recipes for them in the future.

Drawing of an apple on a pedestal

Normally after a Chinese mean, hot Chinese tea is served without any sugar or milk. You can buy Chinese tea from the Chinese commodities shops like Ocean Commodities in Taranaki Street. A heaped teaspoon of Chinese tea leaves would make a potful of tea for three or four people. I would recommend Jasmine tea or Oolong tea for they taste quite delicate and give a nice scent. A cup of tea after the meal is most refreshing and it helps to wash down the oil from the foods.

Pork is the favourite meat used for Chinese cooking, for it is a tender meat with a subtle sweet and delicious taste. It can be cooked in any manner, and what follows are some of the popular and easier to cook pork dishes.