River Delicacies 6: Imitation Crab (假蟹)

江鮮單::假蟹 煮黃魚二條，取肉去骨，加生鹽蛋四個，調碎，不拌入魚肉；起油鍋炮，下雞湯滾，將鹽蛋攪勻，加香蕈、蔥、薑汁、酒，吃時酌用醋。 List of River Delicacies::Imitation Crab[1] Boil two Yellow croakers and removed their bones. Add to the fish four raw salted eggs. Break the eggs up without mixing them into the fish[2], and fry everything quickly with oil. To the mixture add chicken broth, let boil, and then stir in the salted egg until …

River Delicacies 5: Snakehead Fish (班魚)

江鮮單::班魚 班魚最嫩，剝皮去穢，分肝、肉二種，以雞湯煨之，下酒三分、水二分、秋油一分；起鍋時，加薑汁一大碗、蔥數莖，殺去腥氣 List of River Delicacies::Snakehead fish[1] Snakehead fish are the most tender of all fish. To prepare it, skin the fish and clean-out its inedible innards.[2] Separate the fish's liver from the flesh and braise them in chicken broth with three parts wine, two parts water, and one part autumn sauce. Prior to plating …

River Delicacies 4: Yellow Croaker (黃魚)

江鮮單::黃魚 黃魚切小塊，醬酒郁一個時辰，瀝乾。入鍋爆炒兩面黃，加金華豆豉一茶杯，甜酒一碗，秋油一小杯，同滾。候鹵乾色紅，加糖，加瓜薑收起，有沉浸濃郁之妙。又一法，將黃魚拆碎，入雞場作羹，微用甜醬水、芡粉收起之，亦佳。大抵黃魚亦係濃厚之物，不可以清治之也。 List of River Delicacies::Yellow Croaker[1] Cut the yellow croaker into small chunks. Marinade with soy sauce and wine for a day and let allow it drip dry. Fry the pieces until the sides are golden brown, then add a small cup of Jinhua douchi [2], a bowl of sweet wine, a small cup …

River Delicacies 3: Sturgeon (鱘魚)

江鮮單::鱘魚 尹文端公自誇治鱘鰉最佳，然煨之太熟，頗嫌重濁。惟在蘇州唐氏吃炒鰉魚片甚佳，其法：切片油炮，加酒、秋油滾三十次，下水再滾，起鍋加作料，重用瓜薑、蔥花。又一法：將魚白水煮十滾，去大骨，切小方塊；取明骨切小方塊，雞湯去沫，先煨明骨八分熟，下酒、秋油，再下魚肉，煨二分爛起鍋，加蔥、椒、韭，重用薑汁一大杯 List of River Delicacies::Sturgeon Master Yin Wenduan boasts that he knew best how to prepare sturgeon [1], truth is, his method produces an over-stewed fish with a thick and muddy flavour. I had a very good stir-fried slices of strugeon at Tang's household in Suzhou. Its preparation is as follows: cut the strugeon's …

River Delicacies 2: Shad (鰣魚)

江鮮單::鰣魚 鰣魚用蜜酒蒸食，如治刀魚之法便佳。或竟用油煎，加清醬、酒釀亦佳。萬不可切成碎塊，加雞湯煮；或去其背，專取肚皮，則真味全失矣。 List of River Delicacies:: As with the same preparation for grenadier anchovy, Shad[1] is excellent when steamed with sweet honey wine. This fish is also very good pan-fried with oil, and finished with light soy-sauce and wine lees. However, shad must not be cut into small chunks and cooked in chicken broth. As …

River Delicacies 1: Two Ways of Preparing Grenadier Anchovy (刀魚二法)

江鮮單::刀魚二法 刀魚用蜜酒釀、清醬，放盤中，如鰣魚法，蒸之最佳。不必加水。如嫌刺多，則將極快刀刮取魚片，用鉗抽去其刺。用火腿湯、雞湯、筍湯煨之，鮮妙絕倫。金陵人畏其多刺，竟油炙極枯，然後煎之。諺曰︰「駝背夾直，其人不活」。此之謂也。或用快刀，將魚背斜切之，使碎骨盡斷，再下鍋煎黃，加作料，臨食時，竟不知有骨，蕪湖陶大太法也。 List of River Delicacies::Grenadier anchovy Grenadier anchovy[1] is best when cooked in the manner of shad: seasoned with sweet wine lees and light soy sauce then placed on a plate and steamed. One does not need to add water in preparing the dish. If one dislikes having to deal with fish bones, use …

River Delicacies: Introduction (江鮮單:開篇)

江鮮單::開篇 郭璞「江賦」魚族甚繁。今擇其常有者治之。 List of River Delicacies[1]::Introduction Guo Pu's [2] work "Endowments of the river" provides an exhaustive list of fish species. However, here I will only mention the more common ones. Random notes: [1]: Although I surrendered and went with "Seafoods" instead of "Ocean delicacies" in the last chapter, I'm not going to consider "Riverfoods" …