Celery is a su vegetarian item.1 The plumper they are, the better they taste. Choose the white stalks to stir-fry, add bamboo shoots, and cook until done. People now like to stir-fry it with pork, confusing its flavour and rendering it largely unremarkable.2 When not fully cooked, celery is quite crisp but flavourless. When mixed raw with pheasant, it is quite dish to laud over.3
Notes: 1Su 素 is basically the opposite of hun 葷, where there are no animal-based ingredients and only vegetables not of the allium family, which excludes garlic, onions, shallots, garlic chives, and the like.
2I would disagree here, the flavour of celery is strong enough to cut through any meat you can throw at it. I would argue that celery more often will take over any dish you add it to than not.
3The classic Chinese homestyle dish celery with chicken is more or less similar to this.
Freeze tofu for one night, cut into square pieces, and boil them to rid them of their bean-like smell. Add them to a mixture of chicken broth and extracts, ham extract, and pork extract and braise. When serving, remove the chicken and ham and the like, leaving only the shitake and the winter bamboo shoots.
When tofu has been braised for a long time its texture becomes spongy, with its surface becoming honey-combed like frozen tofu.1 For stir-frying use soft tofu, while braising should be done with firmer tofu.2 The household of Officer Jia Zhihua cooks tofu with mushrooms, even during the summer they follow the same recipe for frozen tofu, since it is very good. Do not use strong flavoured hun meat broths3 for this dish since doing so would destroy to delicate light flavours of this dish.
Notes: 1I think Yuan Mei is trying to say normal tofu looking like frozen tofu after prolonged boiling.
2This feels slightly off on a tangent, and may not apply exclusively to frozen tofu. In fact, the rest of the paragraph goes on a tangent.
3Though the term hun 葷 (pronounced hoon) is commonly used to refer to any meat from any animal, this is clearly not the meaning here. When Yuan Mei say’s “葷湯”, or “hun soup”, he is not saying “animal broth” since there is already chicken and ham used to make this dish. Most likely he is referring to the stronger and richer tasting pork, and possibly beef broth, thus I translating it as such. It seems that every “vegetable” dish here is full of animal ingredients. This is still true for most Chinese vegetable dishes where lard and broth (or MSG) are “musts”.
Cut the rice-eel into inch long pieces and braise them in the same manner as eel. It can also be first fried in oil to firm up its flesh, then cooked together1 with winter melon, fresh bamboo shoots, and shitake. Use only a small amount of diluted soy sauce, and larger amounts of ginger extract.
Note: 1The words used here are actually zuopei (作配) or “match up”, which does not actually tell one how to prepare the dish. Hence the use here of the equally ambiguous term “cooked together”.
Chop a soft-shelled turtle into four pieces and stir-fry thoroughly in a hot wok. For every jin of the turtle, braise it with four liang of wine, three qian of star anise, and one and a half qian of salt until half done. Add two liang of rendered lard and chop the turtle into small dice before braising, adding garlic and bamboo shoot tips. Before plating add green onion and Szechuan pepper. One can add autumn sauce before plating, but never add salt. This is a recipe from the household of Tang Jinghan of Suzhou. Large soft-shelled turtle are tough and small ones smell fishy. Its best to buy one that is medium in size.
“Take a live bream1, add wine and autumn sauce, then steam. Cook until the flesh is translucent like jade. If it is cooked to an opaque white, the texture of the flesh would have become tough and its flavour changed for the worse. While steaming, cover everything well with a lid and do not let any condensing water drip onto the fish. When it is ready to be served, add shitake and bamboo shoot tips.
Bream can also be prepared by pan-frying with wine. For this, use only wine and not water. This is known as ‘Imitation Shad’.2”
Notes: 1 Bian yu (Parabramis pekinensis) is more often written as “鳊魚” with only the Cantonese writing it in Yuan Mei’s form as “邊魚”. Both have the same pronunciation and appear to be the same fish from visual identification. In fact, the Cantonese steam it in a very similar manner (清蒸邊魚) to Yuan Mei’s description. 2 The last phrase simply says “It is known as ‘imitation shad'”. This could either mean the bream pan-fried with wine is call that, or that the white amur bream is in general called such. It seems more likely to be the former due to the sentence structure, but still: caveat lector.
“Use the breast from a fat duck and chop it into large square pieces. Simmer it in half a jin of wine, one cup of autumn sauce, bamboo shoots, shitake, and chopped green onions. Reduce the cooking liquid and serve.”
Another braised duck recipe, except in this one the duck has been glazed by the reduced cooking liquid.
“Remove the bones from a raw fat duck. Stuff the duck’s body cavity with a mix consisting of one wine cup of glutinous rice, diced dried-cured ham, diced kohlrabi, shitake, diced bamboo shoots, autumn sauce, wine, warm-pressed sesame oil, and chopped green onions. Place the duck on a plate and ladle chicken broth on it. Steam the duck, separated from the water, and do so until it is thoroughly cooked. This recipe definitely comes from the household of Prefect Wei.”
Not much to say about this other that the fact that this would have been quite an opulent dish back in the day. This would be be served in celebratory meals much like a roast turkey would be served in North American Thanskgiving and Christmas day. Come to think of it, the stuffing described here could be used directly for turkey too.
Now, to fill-up some space here are some translation notes:
: In modern usage, datoucai (大頭菜) can be one of three vegetable items, all produced from the mustards of genus Brassica: Kohlrabi, the stem of the tatsai (Brassica juncea subsp. tatsai), or turnip. Of the three, the first two are stems while the latter is a root. It’s hard to figure out which of these are the vegetable selected so I’m going with the kolrabi since it’s the most common modern usage. Still, tatsai is native to China so it would be a strong contender.
: Xiaomo Mayou (小磨麻油) is a warm pressed white sesame oil using hot water to separate out the oil instead of the typical hot roasting and hydraulic pressing. A more gentle sesame taste, than the typical sesame oil.