maxine wrote:
>
> 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


YVW. Lard is indeed common for frying in Chinese cooking.