1. With a cleaver, chop each squab in quarters. Place in a bowl. 2. Combine soy sauce and sherry, then rub into skin. Let stand 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add squabs, a few pieces at a time, and deep-fry 1 minute. Drain on paper toweling. Let cool slightly. 4. Reheat oil and return squab sections. Deep-fry, turning frequently, until crisp and golden. Drain again on paper toweling. 5. Cut lettuce in strips and arrange on a serving platter. Arrange squab over lettuce. Serve with lemon wedges and salt. NOTE: The diner squeezes lemon juice over the squab, then dips each section in salt before eating. VARIATIONS: 1. In step 2, add to the soy-sherry mixture 2 slices fresh ginger root, minced. 2. In step 2, rub the squabs with soy sauce only; then deep-fry. After step 4, heat in a saucepan 1 tablespoon sugar, 2 tablespoons sherry, 2 teaspoons soy sauce, the juice of 1/2 lemon, and a few drops of sesame oil. When this mixture comes to a boil, add deep-fried squab sections and simmer, uncovered, 2 to 3 minutes. Garnish with lemon slices ard serve. 3. Omit steps 1 and 2. With a cleaver, chop the squabs, bones and all, in 1-1/2 inch squares. Then coat with a batter of 1/2 cup water-chestnut flour; 1 egg, beaten; 1/2 garlic clove and 1/2 scallion stalk, both minced; 1/2 teaspoon salt, 2 teaspoons soy sauce and a dash of pepper. Deep-fry as in steps 3 and 4. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.