Here's a recipe one of my fellow NG'ers from the UK Chinese food found -
http://chinesefood.about.com/library/blrecipe215.htm

hope this helps... & thanks for highlighting this interesting dish.

DC.



"KR" wrote in message
om...
I really like fried chinese crullers, so far really just eating them
plain.
I've heard that they make a good breakfast in combination with soy
milk and seasonings, but so far the most definitive set of
instructions I've seen was in a gardenweb.com post which has since
dissappeared (that's one advantage of usenet, posts don't arbitrarily
"time out" at a sysadmin's whim). At the time, I had the strong
impression that the person who wrote the instructions was making it up
as she went along - pulling it out of an orifice, so to speak.
(Someone on the web site asked about how to prepare cruller w/
soymilk, and the respondent started off with words to this effect: "I
don't really know what you're talking about, but I'm guessing it goes
something like this...")

So, anyone with info on "what to do", ie. how to work the magic
combination of cruller and soymilk, and what if any additional
seasonings to add and when, please speak up! :-)

Best - krnntp