99. Soochow Cabbage Stew

• 1½ to 2 lb. Chinese cabbage
• 2 tablespoons chicken or duck fat
• Generou

Carefully separate the cabbage stalks. Brush, wash and drain them. Each stalk is cut into three sections about 3 inches long. Each section is stacked in neat piles with others of its kind. A. Base of stalks: Slice the stack lengthwise into ⅜-inch widths, keeping the lengths parallel. B. Middle sections: Slice this stack lengthwise, into ⅜-inch-wide pieces, keeping them parallel. C