Mandarin Soup – aka Peiping T’ang Soup recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking where it is also given the pinyan name in Chinese for the recipe, Peiping T’ang.
The pork should be cut in very thin matchstick like pieces for this delicious Chinese Mandarin egg drop soup.
This recipe was later published by Myra Waldo in 1963 in her book The Complete Book of Oriental Cooking.
The nuns wrote a little saying below the recipe. It reads:
Clothes and food are daily mercies.