My childhood friend Melinda and I attended the same school as our mothers had. I remember going to the restaurant her mother owned, one of the finest Chinese restaurants in Melbourne, complete with chefs from Hong Kong. There I learned about shark’s fin soup, jellyfish, and other delights. When I asked Melinda for a sparerib recipe, she suggested this one. Now living in Frankfurt, Germany, she likes to return to her roots by preparing a Chinese dinner for f
