Broadway and Jefferson Streets, Seattle, Washington

This is one of the few restaurants in the country that refuse to indulge the American palate with such artificial Chinese food as chop-suey. It has al native food cooked by native Chinese. Dinner served from 6:00PM to 2:00AM (Sunday - 3:00PM to 11:00PM). Reservations advisable.

  Melon Soup

• 1 pound Chinese melon
• 1 quart chicken stock
• 1/4 pound raw pork, diced
• 3 Chinese water chestnuts, peeled
• 1 egg

Directions

1. Pour stock into a 2-quart saucepan and bring to a rapid boil.

2. Add pork and sliced water chestnuts; cook until pork is done.

3. Add salt and melon (cut into bite-size pieces); boil 10 minutes (Do not cover pan after adding melon)

4. Break eggs into soup - do not stir, as the egg is supposed to remain whole.

5. Serve immediately. Some Chinese prefer to break egg into serving bowl, then pour hot soup onto raw egg.

This recipe appeared in the Ford Treasury of Favorite Recipes from Famous Eating Places published in 1950.

 The above illustration is an original painting by Harry Bonath.

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