Green pepper (chilli) is not hot this time of the year. Appetizing and refreshing, it is an article of food much used in warm and damp climates.
The Cantonese way of preparing this dish is to cut the pods into halves and stuff them with minced meat and other ingredients. They are first fried until the outer parts Of the meat is brown, and then treated with a slightly sour sauce specially prepared for and cooked with each portion—a process similar to that of fricasseeing.
This is a home-mádé dish served in a restaurant only as a special order. It is not listed in our regular bill of fare. But a loose descriptive slip of this dish is attached. In ordering please show a waiter the Chinese characters representing name to be found therein. wt
Text read from the printed page and cleaned; old type leaves the occasional error.