In a swap on the cooking forum I was lucky to be given a huge cookbook all about soups! The emphasis seems to be on Asian type soup recipes so I'll enclose a link if you're in a buying mood.

Here is a link that might be useful: Splendid Soups!

I don't have any but Epicurean has 21 Chinese soup recipes including Sizzling Rice. Check the link below.

Here is a link that might be useful: Chinese soups

Thanks for the links, they have been most helpful.

You're most welcome!

Do you like Lo Mein? I've got a great recipe.

Lo Mein - Shrimp, Chicken, Pork and/or Beef

4 T. peanut oil
1 lg. carrot, shredded
1/2 lb. flank steak, chicken, shrimp, or pork
2 stalks celery, shredded
2 slices minced ginger
1 c. thin sliced cabbage
1 scallion, minced
2 t. cornstarch
1/2 lb. thin spaghetti
1/2 t. sugar
1 T. light soy
1/2 t. salt, opt.
1 T. light soy

Cook spaghetti as directed on package, al dente, drain, rinse in cold water, add a few drops oil. and mix to keep from sticking. Set aside.

Slice steak or other meat*, very thin against grain, in 2" pieces. Mix together steak, ginger, scallion, cornstarch, sugar, 1 T. light soy; set aside to marinate.

Heat wok to smoking, add 2 T. oil. Stir fry the meat mixture 2 mins. - do not overcook; reserve.

Add 2 T. oil, heat and stir fry carrots and cabbage 2 mins - add spaghetti and stir well. Cook for a few mins. Add meat mixture, 1 T. light soy and salt. Stir a minute to heat and serve.

*If using shrimp, depending on size, leave whole or cut up. Shrimp cooks much quicker than meat so be careful pieces aren't too small.

This must be made ahead,so begin preparation early in the day.

Sizzling Rice Soup

2 cups water
1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1 (8-ounce) can bamboo shoots, drained
1 (8-ounce) can sliced water chestnuts, drained
2 teaspoons chicken base
1/2 teaspoon garlic powder
1 (10-ounce) package frozen peas
1/4 cup chopped green onions
1/4 cup vegetable oil

In medium saucepan bring water to boil and add rice; reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and spread cooked rice on a greased 15 x 10 x 1-inch baking pan. Bake at 325*F (160*C) for 2 hours or until dried and browned, stirring occasionally; set aside.

In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, bamboo shoots, water chestnuts, base and garlic powder. Cover and simmer for 1 hour.

Add peas; cook for 5 minutes; remove from heat and stir in the green onions. Just before serving, heat oil in a skillet. Fry rice in hot oil until slightly puffed.
Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Makes 10 to 12 servings.

This is one of my favorite foods
to snack on.

Long time ago in Szechuan, there
would be these small street
vendors who sold this type of
turnip salad to kids.

I used to buy it all the time. For a
few pennies, I could buy a handful
and munch on them. When I had no money, Id search high and
low in my house for pennies.

Too bad these vendors arent around anymore I guess you cant
really make a living selling food for a few pennies these days.

Now Im going to show you how to make this turnip salad. I
hope you will enjoy it as much as I do.

Ingredients:

Salted turnip 400g (1pack)
Sugar 4 6 teaspoons
Light soy sauce 1 tablespoon (optional)
Green onions 3 4
Chili oil 3 5 teaspoons
Grinded peppercorn 1 2 teaspoons
Sesame oil 4 6 teaspoons

1. Rinse the turnips under water first to wash of any salt.
2. Cut the turnips into 2inch long, thin strips. After you cut it,
run it through cold water one more time, and drain it well.
3. Cut the green onion into 1 inch long, thin strips.
4. In a bowl, mix sugar, soy sauce, chili oil, grinded peppercorn,
and sesame oil.
5. Mix the green onions with the turnip.
6. Pour on the sauce, and mix well with the turnips, and serve.

Note: After youve mixed in the sauce with the turnips, I
recommend you store this dish for several hours first before
eating.

Why? This is because allowing it to sit for a few hours lets the
flavors really soak into the turnips.

Also, you can refrigerate it. I like eating it colder.

Here is a link that might be useful: http://www.recipezworld.com/chinese-recipes/turnip-salad/

Ingredients
glucose biscuits 4 packs
drinking chocolate 400 gms
cocoa powder 200 gms
coffee powder 50 gms
dry coconut powder 200 gms
sugar as per taste

Method
Make some coffee solution Put some coffee in water and mix well
Dip the glucose biscuits in a coffee solution and arrange it in a layer in a tray Now mix cocoa powder and drinking chocolate 1: 2 .
Add sugar to taste and form a paste with water Now spread this paste on the layer of biscuits Sprinkle coconut powder on it Now again form a layer of biscuits by dipping them in sugar over this chocolate covered layer
And repeat the same steps Add up to 4 or 5 layers of biscuits
Then completely cover it with chocolate paste and garnish completely with coconut powder Keep it in freezer for an hour .The choco frozen cake is ready.

Here is a link that might be useful: http://www.recipezworld.com/indian-recipes/chocolate-indian-recipes/choco-frozen-cake/