On Apr 4, 4:59*pm, (Victor Sack) 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?
>
> From what I gather, it is unsalted lard. *It can probably be substituted
> by some vegetable fat.

Palm oil.
>
> Victor

--Bryan