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4–6
as a hearty meal with soup .Medium
Published 1982
One of the pleasures of my last year in Taipei was living around the corner from a small Moslem restaurant, where in keeping with the dietary restrictions of the Chinese Moslems no pork was served. I went there regularly with Po-Fu, the family patriarch, who judged the place to have the best pan-fried dumplings in the city and in testimony to his feelings would down two dozen of them at a sitting. While he munched, I would watch the cook, a broad-faced Mongolian who wore an irrepressible gr