Stuffed Cucumbers

Huanggua Niangrou

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Mild and Gingery — Meal: Almost in Advance, Steamed

“Szechwan winters could get very cold,” recalls Mrs. Chiang. “On the coldest days I would stay in bed, dozing under thick quilts. The only heat we had came from earthenware braziers, and when I had to get up I would warm my clothes on one before I dressed. There was a big one under the dinner table, and each of us had a little one to warm our feet while we ate. Even the hot food helped warm the room. In col