Delicacies in Clear Broth, Beijing Style
	 3 1/2 oz (100 g) cellophane noodles, soaked
	 2 oz(50 g) fresh tomatoes
	 1 oz (25 g) dried black Chinese mushrooms, soaked 
	 1 tsp water
	 4 tbsp(60 g) dried shrimps, soaked 
	 2 dried sea cucumbers, reconstituted 
	 3 1/2 oz (100 g) lean boneless prok, minced 
	 2 oz(50 g) Chinese ham   
	 2 3/4 tsp salt, or to taste 
	 1 tsp cornstarch (cornflour) dissolved in
	 6 cups(1,500 ml) chicken stock 
	 1/2 tsp scallions, chopped
	 3 1/2 oz(100 g)died bamboo shoot slices, soaked 
	   (or canned sliced bamboo shoots)
	 1 tsp sesame oil 
	 1/2 tsp MSG (OPTIONAL!!!) 
	 For egg dumplings:
	 3 eggs 
	 3 1/2 oz (100 g) pork, minced 
	 1/4  tsp  salt 
	 2 tsp soy sauce
	 1/2 tsp scallions, chopped 
	 1 tsp ginger, chopped
	 2 tbsp (30 g) dried shrimps, soaked and chopped 
	 1/8 tsp MSG (OPTIONAL!!!)
	1. Cut the cellophane noodles into 6 inch( 15 cm) pieces. 
	   Drain the mushrooms, remove the stems, and cut into thin slices. Cut
	   the sea cucumbers into thin slices.
	2. Make egg dumplings. (see recipe 71 "Egg Dumplings, Chengdu-Sichuan 
	   Style"). Place egg dumplings on a heat-proof dish and steam in a 
	   steamer for 10 minutes. Set aside.
	3. To make the meatballs, mix the pork with 1/4 tsp of the salt, 
	   1/8 tsp of the MSG,the cornstarch-water mixture, and a little more 
	   water. Stir vigorously in the same direction for 1 minute. Form 
	   the mixture into small meatballs. Bring the chicken broth. Set the 
	   meatballs aside.
	4. Skim any foam from the broth. Add the cellophane noodles, the 
	   mushrooms, 2 tbsp shrimps, sea cucumbers, bamboo shoot slices, and 
	   1/2 tsp scallions. Bring to a boil. When the shrimps and mushrooms 
	   release their fragrance, add the remaining 2 1/2 tsp of the salt 
	   and the remaining 1/4 tsp of the MSG, along with the ham slices, 
	   meat balls, egg dumplings,and tomatoes. Return to a boil and 
	   remove from the heat. Sprinkle with the sesame oil, and serve.

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