For 10 days from April 27 through May 6, the .Food Expo,. a festival of food held once every 4 years, was held at Nanko Index Osaka.

In the booth of Kansai Electric Power Company, our instructors demonstrated the cooking of French, Chinese, Thai, Egyptian and Russian court dishes that were arranged into a contemporary style. For those who could not attend the festival, we will introduce some of those dishes from each country in our .Chef.s Recipes. section over the next five weeks.

4/28, 5/1, 5/4, 5/6 Fumiyoshi Yokota, Chief instructor of Chinese Cooking

●Medicinal Soup Made of Steamed Duck .The ingredients are cooked slowly for a long time to bring out their medicinal effects. Tung chung hsia tsao, a rare fungus, is added this time. The soup is seasoned with plenty of shao-hsing rice wine and cooked for 2 to 3 hours over low heat.It is said that Li Po once presented this soup to Hsuan-tsung, the Emperor of Tang, which pleased him very much.

●Beef Seasoned with Fermented Soybeans Beef, yellow scallion and Chinese parsley are stir-fried together and seasoned with Chinese fermented soybeans. The Chinese name of this dish literally means .Number 1 beef.. Scallion was considered to be a special food from the Chou Era, and when senior statesmen got sick, the Emperor gave them scallion in token of his sympathy.This dish is known to have been served to Emperor Hsuan-tsung and Yang-kuei-fei.

●Steamed Sponge Cake Lao main, noodles containing natural yeast, is kneaded and fermented overnight. After adding honey and sugar, allow the mixture to ferment again for several hours. Add custard powder, baking powder and lard, and strain the mixture to make the batter. Place the batter in a mold, top with minced dried apricots covered with flour, and steam for 15 minutes.Chienlung, the Emperor of Ching, who is known for having held the most extravagant banquet ever in China, is said to have enjoyed this cake.

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