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)

Side Dishes 30: Little Pine Mushrooms

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Boil the pine mushrooms with soy sauce together in a pot until done. Remove and add them to a jar with sesame oil. They can be eaten after two days; their flavor will change for the worse if they are kept too long. 小松菌1 將清醬仝松菌入鍋滾熟,收起,加蔴油入罐中。可食二日,久則味變。 Note: 1In modern Chinese "little pine mushroom" refers to the … Continue reading Side Dishes 30: Little Pine Mushrooms

Vegetable Dishes 30: Two Ways of Preparing Eggplant

Source: https://commons.wikimedia.org/wiki/File:HK_SYP_Best_of_Best_Vegetable_purple_Eggplant_Aug-2012.JPG By: Genmewcaugsa

The household of instructor Wu Xiaoyen peels the skin off the eggplants1, soaks them in boiling water to rid them of their bitter taste, then sears them in rendered lard. When searing, one must to wait for the water used for soaking the eggplants to cook dry, then dry braise them in sweet soy sauce … Continue reading Vegetable Dishes 30: Two Ways of Preparing Eggplant

Vegetable Dishes 14: Stone Hair

Source: https://commons.wikimedia.org/wiki/File:Ulva_compressa,_Portencross.jpg By: Rosser1954 https://commons.wikimedia.org/wiki/User:Rosser1954

The preparation is the same as pearl algae. During summer, it is especially good mixed with sesame oil, vinegar, and autumn sauce. 石髮1 制法與葛仙米同。夏日用麻油、醋、秋油拌之,亦佳。 Note: 1This is an algae Ulva compressa or Ulva intestinalis, found growing on the rocks and boulders on the sea side. I originally thought of this was another name for facai … Continue reading Vegetable Dishes 14: Stone Hair

Scaleless Aquatic Creatures 23: Giant Clam (蛼螯)

Slice some pork belly, then simmer them until soft with the right seasonings. Wash the clam and stir-fry with sesame oil, then add the pork slice and its juices to cook. One should add more autumn sauce when cooking so there is sufficient flavour. Tofu can also be added if desired. Giant clams are produced … Continue reading Scaleless Aquatic Creatures 23: Giant Clam (蛼螯)

Scaleless Aquatic Creatures 4: Raw Stir-fried Soft-Shelled Turtle (生炒甲魚)

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. 生炒2甲魚 將甲魚去骨,用麻油炮炒之,加秋油一杯、雞汁一杯。此真定魏太守家法也。 Notes: 1 One of the most commonly raised and consumed soft-shell turtles is: Pelodiscus … Continue reading Scaleless Aquatic Creatures 4: Raw Stir-fried Soft-Shelled Turtle (生炒甲魚)

Scaleless Aquatic Creatures 3: Fried Eel (炸鰻)

Choose a large eel, remove its head and tail, and chop it into inch-long1 segments. First, fry them in sesame oil until thoroughly cooked and place them on the side. Take the tender tips of fresh chrysanthemum greens2 and stir-fry them until done, using the oil previously used to cook the eel. Next, place the … Continue reading Scaleless Aquatic Creatures 3: Fried Eel (炸鰻)

Birds 35: Steamed Duck (蒸鴨)

"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,[1] shitake, diced bamboo shoots, autumn sauce, wine, warm-pressed sesame oil,[2] and chopped green onions. Place the duck on a plate and ladle chicken broth on it. … Continue reading Birds 35: Steamed Duck (蒸鴨)

Birds 7: Stir-Fried Chicken Slices (炒雞片)

"Take boneless chicken breasts and chop them into thin slices. Mix the slices with mung bean starch, sesame oil, and autumn sauce. Next add thickening starch and mix in egg whites. Just before stir-frying, add to it soy sauce, soy pickled ginger, and chopped green onion. One must use a burning hot flame to stir-fry … Continue reading Birds 7: Stir-Fried Chicken Slices (炒雞片)

Birds 13: Chicken Stir-fried with Pear (梨炒雞)

"Take chicken breasts from a young bird and slice them. Heat up three liang of rendered lard and stir-fry the chicken giving it three to four tosses. Add a large spoon of sesame oil, and a small spoon each of powdered starch, fine salt, ginger juice, and Szechuan pepper. Finally, add finely sliced snow pear … Continue reading Birds 13: Chicken Stir-fried with Pear (梨炒雞)