Instructions: 1. Soak dried bean curd.

2. Wipe squabs with a damp cloth and dry well with paper toweling.

3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling.

4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer to a heatproof bowl. Slice ginger root, mince scallion; and add, along with soy sauce, sherry, star anise and cinnamon stick.

5. Steam 30 minutes (see page "How-to Section").

6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a paste.

7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes).

8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs in their steaming bowl and serve.

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