Shrimp ball are made in the same way as fish balls. They can be either braised in chicken broth or stir-fried dry. When pounding the shrimp to a paste, be sure to not pound it too fine otherwise its original flavours and textures would be lost. This is the same with fish balls.1 The shrimp can also be peeled in whole then mixed with laver, which is excellent.2
Notes 1 This is somewhat surprising since modern fishballs tends to be rather homogenous and fine in texture. 2 It’s not clear exactly how this is prepared. However, whole shrimp that has been semi-butterflied and fried until it just curls into a round form is also know as “shrimp balls” (蝦球), so it’s likely junh that. Mixing in chopped laver with shrimp prepared thus, either before or after frying, will undoubtedly result in excellent dishes.
Boil a soft-shelled turtle in water, remove its bones, and tear the meat into pieces. Braise it in chicken broth, autumn sauce, and wine, reducing the liquid from two bowls until there is one bowl. Serve the soup, blending it with green onions, Szechuan pepper, and ground ginger. The household of Wu Zhuyu prepares this dish extremely well. Use a small amount of starch such that the prepared soup is sufficiently thick.
Remove the bones from a soft-shelled turtle1 and stir-fry it over high heat using sesame oil. Add one cup of autumn sauce and one cup of chicken broth. This recipe most definitely comes from the household of Prefect Wei.
Notes: 1 One of the most commonly raised and consumed soft-shell turtles is: Pelodiscus sinensis
2 The term shengchao (生炒), can be roughly translated as “raw stir-frying”, may seems like a strange phrase since most people assume that one stir-fries an ingredient directly from its raw form. However, in Chinese cooking it is quite common to par-cook an ingredient by boiling or deep-frying before stir-frying to speed up and ensure even cooking. The par-cooking also limits the amount of juices that exudes from the stir-fried item, which allows for easier maintenance of high wok temperatures and formation of “wok-hei” flavours. I personally find the flavours of raw stir-fried meat dishes to be a bit rougher than their par-cooked cousins, which tends to be “cleaner”. That said either one can be just as delicious.
When icefish1 are freshly caught from the water, they are known as “savoriness of ice”. Braise them in chicken broth with dried-cured ham. Alternatively, stir-fry them for a more tender fish. For the dried item, soak them in water until soft. They make a good dish when stir-fried with diluted soy sauce.2
Notes: 1Although the direct translation of the Chinese name is the somewhat ambiguous “silver fish”, the fact that Yuan Mei indicates this fish looks like ice tells use that it is most likely Salanx prognathus or Salanx chinensis, one of the species among a genus of Asian “ice fish”. These fish are quite interesting in that the adults retain much of the features present in a fish’s larval or juvenile stages. They are small, translucent, largely cartilaginous, and look amazingly like whitebait (and sometimes mistaken as such). They are also sometimes known as “noodle fish” since its form and texture resemble the small thick rice noodles. It goes to show that when you think you’ve seen all the wonders of nature, nature throws living rice noodles your way.
2I’m not sure what is jiangshui (醬水), or “watered sauce”. Could it soysauce and water or diluted soysauce, or just liquid extracted from a wet bean sauce? Either way it’ll likely taste like the former, hence the translation.
Use either a live redfin culter or black carp, split the fish in half, and nail it to a board. Use a knife and scrap off the meat, leaving the bones and spine on the board. Chop the meat until fine, mix with lard and bean starch,1 then stir the mixture with one’s hand. Add a little salt water, but do not use light soy sauce. Add green onion and ginger juice, and form the mixture into balls. When this is done, place them in boiling water to cook. Scoop them out when done, and let them rest in a bath of cold water.2 When they are ready to be served, boil them with chicken broth and laver.3
Notes: 1 I’m still wondering if “豆粉” (doufen) is bean starch or bean vermicelli, since both can be used in fish balls. The ambiguity stems from the fact that 粉 (fen) can either be used to mean starch, or one of the many Chinese pasta products made from starch. I’m going with the former since it’s a more common ingredient when making fish balls.
2 This is a very accurate and detailed description of the fish-ball-making process. Definitely one of the better recipes noted-down by Yuan Mei.
3 The laver described here is a type of red algae likely from Genus Porphyra
“Chop the wild duck breast finely, add pork fat and a small amount of starch. Form the mixture into balls,and boil them in chicken broth. It is even better to use the original duck’s broth instead. The household of Kongqin from Daxing makes this exceptionally well.”
Meatballs made from duck breasts cooked in broth. Sounds quite good actually.
“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.