Appetizers 14: Sugar Cake(糖餅)

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Drench wheat flour with sugar water. Heat the oil up in a wok and place it in using chopsticks, then shape them into the form of a bing (cake). These are known as “soft wok bing”. It is a Hangzhou recipe. 糖餅糖水溲麵,起油鍋令熱,用箸夾入其作成餅形者,號軟鍋餅。杭州法也。 Notes: This is a short recipe, but as with many of them in … Continue reading Appetizers 14: Sugar Cake(糖餅)

Appetizers 13: Garlic Chive Pastries (韭合)

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Chop garlic chives finely, mix with pork, and add seasonings.1 Wrap it in a flatten piece of dough, and sear in hot oil. The crisper the dough is the better. 韭合2韭菜切末拌肉,加作料,麵皮包之,入油灼之。麵內加酥更妙。 Notes: 1Modern garlic chive pastries (juicaihezi 韭菜盒子) are usually filled with garlic chives and egg, sometimes padded bean starch vermicelli. Ones with meat are … Continue reading Appetizers 13: Garlic Chive Pastries (韭合)

Appetizers 12: Pork Wonton (肉餛飩)

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Wontons are made in the same manner as jiao. 肉餛飩作餛飩與餃同。 Note: While this one sentence on wontons seems almost dismissive, it actually says quite a bit. By equating wontons to the other Chinese dumpling, the jiaozi, it tell you not only about what the wontons were like in Yuan Mei's time and region, but also … Continue reading Appetizers 12: Pork Wonton (肉餛飩)

Appetizers 11: “Dianbuleng” (顛不棱)

Author: Bryan... https://www.flickr.com/people/91049143@N00 Source: https://commons.wikimedia.org/wiki/File:Food_(31469152771).jpg

Flatten pieces of dough, fill their insides with pork, then steam them. The way to make these well is completely dependent on how the filling is prepared. Quite simply, the pork has to be tender, with any tendons removed, and then seasoned well. I've been to Guangdong and ate the dianbuleng at Guanzhentai, which were … Continue reading Appetizers 11: “Dianbuleng” (顛不棱)

Appetizers 10: Dumpling Mice (麵老鼠)

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Mix hot water with flour. Wait for the chicken extract to boil, then use chopsticks to pinch and pick off the dough into pieces of varying size.1 Add fresh vegetable stems2 for a unique and flavoursome dish. 麵老鼠以熱水和麵,俟雞汁滾時,以箸夾入,不分大小,加活菜心,別有風味。 Notes: 1This seems to be a coarser version of bomian (柭麵) or boyu'er (柭魚兒), where the dough … Continue reading Appetizers 10: Dumpling Mice (麵老鼠)

Appetizers 7: Shrimp Bing (蝦餅)

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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. 蝦餅生蝦肉,蔥鹽、花椒、甜酒腳少許,加水和面,香油灼透。 Note: *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 … Continue reading Appetizers 7: Shrimp Bing (蝦餅)

Appetizers 1: Eel Noodles (鰻麵)

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Take a large eel and steam it until soft. Pull off its flesh and discard the bones, add it to wheat flour, combine with clear chicken broth1, and knead the dough.2 Roll the dough flat and slice into thin strips, then boil in chicken broth, ham broth, and mushroom broth. 鰻麵大鰻一條蒸爛,拆肉去骨,和入麵中,入雞湯清揉之,擀成麵皮,小刀劃成細條,入雞汁、火腿汁、蘑菇汁滾。 Notes:1Jitangqing (雞湯清) means “clear … Continue reading Appetizers 1: Eel Noodles (鰻麵)

Birds 18: Cluster of Pearls (珍珠團)

"Chop cooked chicken breast into small morsels the size of soybeans and toss evenly with light soy sauce and and wine. Roll the chicken morsels in dry flour until well coated then stir-fry them in a wok using vegetable oil." 珍珠團 熟雞脯子切黃豆大塊,清醬、酒拌勻,用乾麵滾滿,入鍋炒。炒用素油。 A cluster of pearls served to you in a bowl...that definitely sounds better … Continue reading Birds 18: Cluster of Pearls (珍珠團)