取雛雞胸肉切片，先用豬油三兩熬熟，炒三四次，加蔴油一瓢，縴粉、鹽花、薑汁、花椒末各一茶匙，再加雪梨薄片、香蕈小塊，炒三四次起鍋，盛五寸盤。
Take some young chicken breasts and slice them. Cook them in three liang [about 100g] of pork fat, stirring three or four times. Add a spoonful of sesame oil, followed by starch, salt, ginger juice, and Sichuan pepper, a teaspoon of each one. Then add thin slices of pear and small pieces of shiitake. Stir [everything] three or four times in the frying pan and serve on a five-cun [about 16cm] plate.
* From Yuan Mei (1716-1797), Suiyuan shidan 隨園食單, Yuan Mei quanji xinbian 袁枚全集新編 edition (Hangzhou: Zhejiang guji chubanshe, 2015), vol. 15, 40; see also here (2.22b).
Detail of album leaf by Wang Chengpei 汪承霈 (d. 1805)
Image credit: National Palace Museum, Taipei
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