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4
as a substantial bowlful .Medium
Published 1982
For special show-off dinners, the elderly but always playful head of our Chinese household, Po-fu, would make this soup. It was the traditional ploy of the Chinese gourmet, starring something thoroughly unpretentious and inexpensive as a contrast to an otherwise lavish meal. Other cooks might have bought shark’s fins or busied themselves carving a winter melon. Po-fu cooked tofu.