maxine in ri wrote:
>
> I was scanning through a Chinese cookbook on line and one of the
> ingredients I never heard of was Sweet Lard.
>
> What is it? Is it still sold today? What would be a tolerable
> substitute for a vegetarian dish?
>
> maxine in ri

Most of the time 'sweet' means either fresh (as in not rancid) or
unsmoked. What is it meant to be used for? If it's just for frying, then
any solid veg fat will work. If it's meant to be wrapped around
something than they mean caul fat, which is a sheet. Can't think of a
veg substitute for that.