I can figure out what to do with most of the fresh vegs, meats and seafood I see in the markets down in Chinatown. And lots of the dried stuff, as well - mushrooms, white fungus, red dates. But lots of the stuff I see throw me for a loss, and asking, I find, gets me nowhere. Can anyone suggest a book. or other source, which describes, names, and maybe gives uses for an extensive list of dried Chinese ingredients? Thanks for any help.