conversations.from: human
conversations.value: What could be a title for a book about Chinese, Tan</a, Wisdom with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this book could be 'The Wisdom of the Chinese Kitchen'
conversations.from: human
conversations.value: the first four paragraphs for this book
conversations.from: assistant
conversations.value: The Wisdom of the Chinese Kitchen
  The Cantonese like the sound of the words for oyster, hoe see, which sound like the words for "good things," and for lettuce, saang choy, which sound like "growing fortune." So this dish is a must to eat for New Year's. Finely chopped oysters, mushrooms, fresh water chestnuts, Chinese sausage, carrots, celery, pine nuts, and pork make a sumptuous filling wrapped with lettuce leaves. Each mouthful of this decadent filling contrasts with the fresh, crisp texture of the lettuce wrap.
  Choose lettuce leaves that are cuplike and small. The center to the middle of the lettuce head is best. Iceberg is the most typical lettuce used, but Boston lettuce has the right size leaves for making these small, tacolike packages. Many people like to eat this with a little hoisin sauce; Mama likes to eat it sauceless, for she likes the purity of flavor. To make ginger juice, grate a small amount of ginger and then squeeze it with your hands to extract the juice.
  In a small bowl, rinse the oysters in cold water. Drain thoroughly, then add 2/3 cup cold water and soak the oysters 3 to 4 hours, or until soft. Drain and squeeze dry, reserving the soaking liquid. Finely mince and set aside.
  In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems and mince the caps.
conversations.from: human
conversations.value: five more paragraphs
conversations.from: assistant
conversations.value: The second kind of yun food is legume-, fruit-, and nut- based soups, called tong shui in Cantonese. These soups are made with one or more of the following ingredients: Chinese red beans, green mung beans, walnuts, black sesame seeds, lotus seeds, almond seeds, papayas or Asian pears, dried figs, and dried dates. These ingredients are said to invigorate the kidneys and detoxify and moisten the internal organs, depending on the ingredient. Soups like Almond Soup (page 203), Walnut Soup (page 196), and Peanut Soup (page 202) are probably the most appealing to the Western palate, while some tong shui like Fresh Fig and Honey Date Soup (page 211) and Lotus Seed "Tea" (page 200) may require getting used to. Most are sweet, and eaten as late- afternoon snacks or as an after- dinner treat, and come closest to the Chinese notion of dessert, like Double-Steamed Asian Pears (page 208). Generally they are sweetened with rock sugar or brown candy, both of which are said to remove toxins from the body.
  The third category of yun food is jook (rice porridge or congee). Although jook can be the basis of a recipe with highly flavored ingredients (see Chicken Porridge, page 13, or Turkey Porridge, page 188), it is also used as a cleansing soup to remedy a fever, a stomach-ache, diarrhea, or the flu. It is also said to cleanse the intestines (ching cheung wai), and is used to restore balance after a period in which very rich foods have been eaten. This cleansing version of jook, called white porridge or bock jook, is very plain. For white porridge, the rice is cooked in water with no seasonings at all. When, as children, we were sick, Mama and Baba would feed us this soothing rice porridge made from a few spoonfuls of rice cooked slowly, for three or four hours, in several quarts of water. My Uncle Sam says my Auntie Helen automatically cooks white porridge whenever someone in their family is ill. Similarly, in the West, there are those who believe when one has the flu that one must starve a fever and drink only fluids until the body can handle solid foods. The Cantonese firmly believe not only that jook is the easiest food for the body to digest but that it also cleanses the system of toxins and protects the body from dehydration. All cleansing jook are not necessarily plain, as in Gingko Nut Porridge (page 222). In China, jook is also the most common breakfast food, much the way oatmeal or cream of wheat is consumed by Westerners.
  The following yun recipes restore balance, especially to correct yeet hay—excessive heat from too many yang foods. In my family, all of these soups are consumed in an effort to harmonize the body, not as a substitute for professional medical advice.
  Walnut Soup (Hup Tul Woo) is a favorite snack soup, often eaten in place of dessert. The Chinese believe walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Any foods that resemble the shape of a body organ are said to be good for that organ. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. Regardless, this is a delicious soup. The oven- roasting brings out the fragrance of the walnuts, and it is rich and creamy despite the fact that there is no dairy added. I think Walnut Soup is a wonder because it tastes so good while also being good for you. Be sure to use rice flour and not glutinous rice flour.
  Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
conversations.from: human
conversations.value: Add another sentence about filling.
conversations.from: assistant
conversations.value: The second kind of yun food is legume-, fruit-, and nut- based soups, called tong shui in Cantonese. These soups are made with one or more of the following ingredients: Chinese red beans, green mung beans, walnuts, black sesame seeds, lotus seeds, almond seeds, papayas or Asian pears, dried figs, and dried dates. These ingredients are said to invigorate the kidneys and detoxify and moisten the internal organs, depending on the ingredient. Soups like Almond Soup (page 203), Walnut Soup (page 196), and Peanut Soup (page 202) are probably the most appealing to the Western palate, while some tong shui like Fresh Fig and Honey Date Soup (page 211) and Lotus Seed "Tea" (page 200) may require getting used to. Most are sweet, and eaten as late- afternoon snacks or as an after- dinner treat, and come closest to the Chinese notion of dessert, like Double-Steamed Asian Pears (page 208). Generally they are sweetened with rock sugar or brown candy, both of which are said to remove toxins from the body. 
  The third category of yun food is jook (rice porridge or congee). Although jook can be the basis of a recipe with highly flavored ingredients (see Chicken Porridge, page 13, or Turkey Porridge, page 188), it is also used as a cleansing soup to remedy a fever, a stomach-ache, diarrhea, or the flu. It is also said to cleanse the intestines (ching cheung wai), and is used to restore balance after a period in which very rich foods have been eaten. This cleansing version of jook, called white porridge or bock jook, is very plain. For white porridge, the rice is cooked in water with no seasonings at all. When, as children, we were sick, Mama and Baba would feed us this soothing rice porridge made from a few spoonfuls of rice cooked slowly, for three or four hours, in several quarts of water. My Uncle Sam says my Auntie Helen automatically cooks white porridge whenever someone in their family is ill. Similarly, in the West, there are those who believe when one has the flu that one must starve a fever and drink only fluids until the body can handle solid foods. The Cantonese firmly believe not only that jook is the easiest food for the body to digest but that it also cleanses the system of toxins and protects the body from dehydration. All cleansing jook are not necessarily plain, as in Gingko Nut Porridge (page 222). In China, jook is also the most common breakfast food, much the way oatmeal or cream of wheat is consumed by Westerners. It is also a favorite of women on diets, as it is low in calories yet filling. 
  The following yun recipes restore balance, especially to correct yeet hay—excessive heat from too many yang foods. In my family, all of these soups are consumed in an effort to harmonize the body, not as a substitute for professional medical advice. 
  Walnut Soup (Hup Tul Woo) is a favorite snack soup, often eaten in place of dessert. The Chinese believe walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Any foods that resemble the shape of a body organ are said to be good for that organ. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. Regardless, this is a delicious soup. The oven- roasting brings out the fragrance of the walnuts, and it is rich and creamy despite the fact that there is no dairy added. I think Walnut Soup is a wonder because it tastes so good while also being good for you. Be sure to use rice flour and not glutinous rice flour. 
  Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
conversations.from: human
conversations.value: the last four paragraphs. End with the sentence '
  All photographs by Alan Richardson except for the photographs on pages , , , , , , , and by Lisa Koenig, and on pages xix, , , , , , , , , , , , and from the Young and Fung family collection.'.
conversations.from: assistant
conversations.value: This is a fantastic herb shop where English is spoken. Visa and Mastercard accepted and they will ship UPS.
  This shop carries an amazing selection of Asian produce–from fresh water chestnuts, to winter melon, gingko nuts, Chinese broccoli, and lotus root. They also have some Chinese ingredients, but specialize mainly in Japanese products. Ask for their brochure. Visa, Mastercard, and American Express accepted and they will ship UPS.
  The wisdom of the Chinese kitchen : classic family recipes for celebration and healing / Grace Young.
  All photographs by Alan Richardson except for the photographs on pages , , , , , , , and by Lisa Koenig, and on pages xix, , , , , , , , , , , , and from the Young and Fung family collection.