The Shun Lee Cookbook

“ The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” —Daniel Boulud, James Beard Award-winning chef & restaurateur More than forty years ago, Michael Tong and his Shun Lee restaurant chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour