Yes, yes it is…
The household of Provincial Officier1 Kong of Shandong makes thin bing that are thin as cicada wings, as big as a tea dish, and unsurpassed its pliancy, softness, and smoothness. My household tried to replicate this recipe, but the results were not up to par and we have no idea why it is so.
The people of Qin2 made small tins out of pewter, each of them holding thirty thin bing. Each guest was given a tin. The bing were each as small as the width of tangerines. The tins had lids and thus they can be stocked and stored.
Fill the bing with stir-fried shreds of pork, sliced as thin as hairs. The green onions should also be prepared in similar manner. They can also be wrapped with pork and mutton in equal parts, which are known as “Western bing”.3
1A fantai (藩台) is a dynastic provincial official in charge of civil and fiscal matters in a province.
2This is a literal translation of qinren (秦人), the term is used in modern times to describe people from Shanxi but I’m unsure if this was used in the same manner in Qing Dynasty.
3Western, because the large Muslim population in the region, unlike the Chinese, are major consumers of mutton and lamb. Interestingly pork is added here, which perhaps hint at this being something of a Chines-i-fied version of an original dish. Perhaps something like a Moroccan warqa (ouarka)? Or the South Asian dosa?
4Also known as popiah.
Combine raw shelled shrimp, green onions and salt, Szechuan pepper, and a small amount of sweet wine. Add water and flour, then sear in sesame oil until done.
*What is a “Bing” (餅)? It’s been translated variously as cookie, biscuit, cake, bread, etc., but this Chinese term does not really have a good English equivalent. Basically a bing could be any flattened, disk-like starchy food that is typically dry and crisp, though not exclusively so. The French word galette is actually pretty good translation, but I don’t think it has been well adopted enough into English to use it here. As such, I’ve decided to use it as the transliterate word here and for the rest of this chapter.
And it’s coming down thick!
Mix cold water into dry flour, but not too much. Knead the dough and roll it flat, then roll-up the flattened dough. Roll it flat again, then spread lard and white sugar evenly on it. Roll the dough up again, then roll it flat into a thin bing, and sear in lard until golden brown. If one wants a salty version, one can use green onions, Szechuan pepper, and salt instead.
- This name could come from the loose flaky layered texture of the bing, or “cake”, which would have roughly resembles that of the traditional straw cape used as rain coats in East Asia before the introduction of synthetic cloth.
It’s been a while! Let’s see if the second quarter of this year brings with it more free time.
First, simmer the mushrooms for one day to extract its juices and allow it to settle and clarify.1 The next day, simmer bamboo shoots for its juices and boil the noodles in it. This technique is from the monks of Yangzhou’s Dinghui temple, who makes it very well but refuse to transmit the recipe to others. However, one can approximate it to a certain extent. The dish has a pure dark colour, which some say is from secretly added shrimp broth. As for the original juice from the mushroom, simply let the dirt and sand settle but do not change the water. If the water is changed, its original flavours would become diluted.
1This is the trick of making edible vegetarian food before MSG: mushrooms mushrooms, more mushrooms.
Take a small knife and cut the dough into strips that are somewhat broad. These are known as “skirt sash noodles”. In general, when preparing this noodle dish, it is best when there is a lot of soup in the bowl such that the noodles cannot be seen. One prefers to wait until the noodles have been finished before adding more, this way it hooks people in to keep eating.1 This is common practice in Yangzhou, and it completely makes sense.
1The sentence in Chinese is a bit vague, without mentioning how serving a minimum of noodles makes people keep eating them. However, this seems like the most accurate and rational interpretation.
*Some sources indicate this dish is a version of the famous “Biang biang noodle“. Whether this is true I can’t say.
And before you know it, we’re again entering the many months of cold and dark ahead…
Simmer rice eel to make a savoury broth. Add noodles to it and boil. This is a Hangzhou recipe.
It’s been a while! Hope everyone out there is doing well through all this!
With extra minced garlic please.
*Also looking at this image now, I’m almost completely sure that I got it right on why they called it “ghost’s eye”.