Use an aged shrimp-sauce to substitute for the light soy-sauce when stir-frying tofu. Both sides of the tofu should be pan-fried until golden brown. The wok must be hot. Cook with rendered lard, green onions, and Szechuan pepper.
1Xiayou 蝦油 (translated literally as “shrimp oil”), or shrimp-sauce, is a soy sauce that has been boiled and aged with shrimp, and probably much more umami and rich in taste than plain soy sauce. See the later section on Shrimp-sauce. In some Chinese communities, xiayou is sometimes used to describe an oil flavoured by frying shrimp heads and shells in vegetable oil. However, this is not the case here since Yuan Mei defines it in a later chapter and indicates it here that it substitutes regular light soy-sauce.
Remove the skin on both sides of each piece of tofu. Cut each piece into sixteen slices and sun dry them slightly. Sear the tofu in hot rendered lard but only add them when whiffs of smoke appear over the lard. Sprinkle a large pinch of salt on the tofu, flip them, then add a tea cup full of good sweet wine and one hundred and twenty large dried shrimp. If one does not have large dried shrimp, use three hundred small dried shrimp instead.1 The dried shrimp must be first boiled and then soaked for two hours.
Next add a small cup of autumn sauce, let the tofu boil,2 then add a large pinch of sugar, and let it keep boiling. Finally, add one hundred and twenty segments of thin green onions,3 each half an inch long, and plate at a leisurely pace.
1By going with the amount of dried shrimp, this is either a rather large dish of tofu or this dish uses as much dried shrimp as tofu.
2Terms like gunyihui (滾一回) mean something like “simmer/boil for one round”. I’ve opted to translate this as something like “let it boil”.
3This recipe is quite detailed, even prescribing the number of pieces of green onion to add to the dish. Weird thing is despite the clear instructions in this recipe, modern chefs that “recreate” the dish often do something completely different than what is presented in the recipe. The only person I could find that attempts an actual recreation is this lady who also read the Suiyuan Shidan.
Boil the rice eel1 until it is half done, then slice it into thin shreds and remove its bones. Braise in wine and autumn sauce. Add a small amount of starch powder along with day-lily flowers,2 winter melon and long green onions to finish the geng3. The cooks in Nanjing like to grill rice eels until they are charred, which leaves one completely incredulous.
1Monopterus albus, also known by the less than savoury name, the swamp eel.
2Hemerocallis fulva, the Orange Day-Lily, is often sold dried and reconstituted before cooking. The fresh version, if it can be found should be preferred for this dish.
3Geng (羹) is a clear soup thickened with starch. Thick Chinese soups are technically all geng.
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.
*Happy Canadian Thanksgiving all!
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.
* This can be also called Ragoût de Tortue au sel de Guérande. Sounds more “refined”, for whatever reason.
Take a soft-shelled turtle weighing half a jin1 and chop it into four pieces. Add three liang of rendered lard to a heated wok and pan-fry the turtle so that the pieces are golden brown on both sides. Braise with water, autumn sauce, and wine, first with a hot flame then a gentle flame. Add garlic when the turtle is eighty percent done. Before plating add green onion, ginger, and sugar. When choosing soft-shelled turtles for this dish prefer smaller ones to larger ones. Only those small turtles colloquially known as “boy’s foot turtle” are sufficiently tender.
1 Around 300g in Yuan Mei’s time, or a bit more than half a pound
* The actual size of the turtle used in this recipe is probably quite a bit larger than the one shown in the picture. One with the required weight would probably be large enough to fit in the palm of an adult hand.
Par-boil a soft-shelled turtle,1 remove its bones, heat up a wok, and stir-fry over high heat. Add soy sauce, water, green onions, Szechuan pepper, reduce the cooking liquid to a sauce, and serve. This is a Hangzhou recipe.
1 Parboiling raw meat ingredients before stir-frying is de rigueur in Chinese cuisine especially if it tends to emit bloody liquids while cooking. Contrast the technique here with the previous recipe.