[Sca-cooks] tea question, 2nd attempt

[Jones, Craig]

>
> But if the point of using Chinese goodies is because afternoon tea is
> post-period in Europe, presumably she wants period Chinese goodies.
> There are now two period Chinese cookbooks available (Soup for the
> Qan and the little one PPC published), but I don't know them well
> enough to answer the question. The little one does have a version of
> the sort of roast pork one gets as a Chinese appetizer.

It doesn't come out red but when fresh, the flavour is indescribably
good.  I slice the pork straight after steaming and serve it hot,
jazzing it up with a spritz of sweet rice wine...  It doesn't get any
nicer than that.

I'm getting hungry all of a sudden.

Drakey.

Ps.  I've got 4 last-of-season Budda's hand citrons so I'm gonna try the
citron fry from CFHR on Friday night...