Appetizers 8: Thin Bing (薄餅)

Author: riNux https://www.flickr.com/photos/rinux/ Source: https://commons.wikimedia.org/wiki/File:Jincheng_street_vendor_making_a_spring_roll_wrapper.jpg

The household of Provincial Officier1 Kong of Shandong makes thin bing that are thin as cicada wings, as big as a tea dish, and unsurpassed its pliancy, softness, and smoothness. My household tried to replicate this recipe, but the results were not up to par and we have no idea why it is so.The people … Continue reading Appetizers 8: Thin Bing (薄餅)

Appetizers 7: Shrimp Bing (蝦餅)

Author: Bryan https://www.flickr.com/people/91049143@N00 Source: https://commons.wikimedia.org/wiki/File:Food_%E6%9C%88%E4%BA%AE%E8%9D%A6%E9%A4%85,_%E6%B3%B0%E9%84%89%E9%9B%B2%E9%A4%90%E5%BB%B3,_%E5%8F%B0%E5%8C%97_(17352774012).jpg

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)

Vegetable Dishes 47: Radish Cooked in Lard

Source: https://commons.wikimedia.org/wiki/File:Sanzen_in_Daikon_daki.jpg By: Hahifuheho https://commons.wikimedia.org/wiki/User:Hahifuheho

Stir-fry the radishes in rendered lard, then add dried shrimp and braise them until completely done. When one is about to plate the dish, add chopped green onions. The radishes should be translucent and red like amber. 豬油煮蘿蔔 用熟豬油炒蘿蔔,加蝦米煨之,以極熟為度。臨起加蔥花,色如琥珀。 Note: 1The descriptions in this dish reminds me of the daikon radish in the oden they … Continue reading Vegetable Dishes 47: Radish Cooked in Lard

Vegetable Dishes 29: Two Ways of Preparing Wheat Gluten

Source: https://commons.wikimedia.org/wiki/File:Koufu_(Wheat_Gluten)_Dish.jpg By: Memm

For the first method, fry the gluten with oil in a wok until toasted and dry, then braise them plain with chicken broth and mushrooms. For the next method do not toast them but rather soak them in water. Cut into slices and stir-fry with concentrated chicken extract, then add winter bamboo shoots and green … Continue reading Vegetable Dishes 29: Two Ways of Preparing Wheat Gluten

Vegetable Dishes 9: Shrimp-sauce Tofu

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. 蝦油1豆腐 取陳蝦油代清醬炒豆腐。須兩面煎黃。油鍋要熱,用豬油、蔥、椒。 1Xiayou 蝦油 (translated literally as “shrimp oil”), or shrimp-sauce, is a soy sauce that has … Continue reading Vegetable Dishes 9: Shrimp-sauce Tofu

Vegetable Dishes 1: Jiang Shilang’s Tofu (蔣侍郎豆腐)

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 … Continue reading Vegetable Dishes 1: Jiang Shilang’s Tofu (蔣侍郎豆腐)

Scaleless Aquatic Creatures 10: Shredded Rice Eel Geng (鱔絲羹)

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 … Continue reading Scaleless Aquatic Creatures 10: Shredded Rice Eel Geng (鱔絲羹)

Scaleless Aquatic Creatures 8: Soft-Shelled Turtle Braised in Soup (湯煨甲魚)

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 … Continue reading Scaleless Aquatic Creatures 8: Soft-Shelled Turtle Braised in Soup (湯煨甲魚)

Scaleless Aquatic Creatures 7: Soft-Shelled Turtle with Grey Salt (青鹽甲魚)

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 … Continue reading Scaleless Aquatic Creatures 7: Soft-Shelled Turtle with Grey Salt (青鹽甲魚)