The Foods

Though a few of the ingredients needed for the recipes in this book are not universally available, most are, and you will find them in Chinese and Asian markets and in better supermarkets simply because of the demand for them as a result of the continuing interest in the cooking of China and other Asian countries. Most foods of Chinese origin are imported from the People’s Republic of China, from Hong Kong, and from Taiwan. More recently they have been coming from Southeast Asia, from the Philippines, Korea, and Japan. Most are available by mail order as well, particularly ingredients that are prepared, preserved, or dried, and advertisements for them can be found in the better cookery magazines.