| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Dip |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
1. Light soy sauce and lemon wedges.
2. Hot sauce and catsup.
3. Hot mustard and hoisin sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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