Marinade the pork overnight: lay whole tenderloin in dish, add dark sweet soy sauce, light soysauce, ketchup, paprika, ginger, garlic and shallots, cover with cooking wine. Preheat oven to 375F degrees, bake 30 minutes, take tenderloin out. Pour marinade in sauce pan, thicken 20 minutes, brush glaze over tenderloin. Cool, slice 1/4” thick, use 2 slices per person in soup. Add to soup just before serving.

Make the wontons. Make or buy the wrappers. Chop shrimp with pork, water chestnuts, corn starch, spices, soy sauce. Place 1/2 Tbs of mix in center of wrapper, fold into trangle and press closed. This is called folding samosa style.

Fold tips together so they touch. Cover edges with beaten egg. Let dry. Put wontons and black mushrooms in skillet filled with boiling hot water, let sit 20 minutes. Save the broth.

Roll leftover filling in large moistened eggroll wrapper, close ends, seal with beaten egg, add to skillet with other wontons. To be sliced and served with dinner soup on the side.

Make and serve the soup: add 3 cups chicken bouillion to dutch oven, add broth from wontons, bring to boil, slice and add chicken, boil 5 minutes. Add wontons, bring to boil, skim the broth. Add bamboo shoots, water chest nuts, shredded cabbage, cut fresh sugar peapods, bring back to boil. Slice black mushrooms 1/4” thick in strips, add. Add shrimp, clams, marinaded sliced pork, sesame oil. Place large soup tureen on table to self serve family style. Garnish with chives.