On Apr 4, 10:12*pm, Arri London > wrote:
> 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.

It was for frying and for the sauce, so unsalted solid fat should
work.

Thank you and Victor.

maxine