Chinese Snacks, Wei-Chuan Cooking Book. Edited by Huang Su Huei. Translated by Nina Simonds. Taipei: 1977. 4th ed. 4to. 189pp., color frontis. portrait of Ms. Huei, several drawings, hundreds of color photo illustrations and clear step-by-step instructions, index. Red cloth, gilt lettering, Very Good in lightly rubbed color-illustrated DJ (with a few small tears expertly repaired).