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Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty…
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The Shun Lee Cookbook

By Michael Tong HarperCollins, October 2010 ISBN: 9780062045911 Asian, Chinese Language: English
Download options: Adobe DRM EPUB

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