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)

Side Dishes 32: Jellyfish

Source: https://en.wikipedia.org/wiki/File:Jellyfish_sesame_oil_and_chili_sauce.jpg By: Howcheng https://commons.wikimedia.org/wiki/User:Howcheng

Use tender jellyfish and soak it in sweet wine for a unique dish.1 The shiny portion of the jellyfish is known as “white skin,” which can be sliced into strips, tossed with jiu and vinegar, and served. 海蟄 用嫩海蟄,甜酒浸之,頗有風味。其光者名為白皮,作絲,酒、醋同拌。 Note: 1I'm not sure if this is fresh or cured jellyfish. While most jellyfish eaten nowadays … Continue reading Side Dishes 32: Jellyfish

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 26: Frogs (水雞)

Remove the body of the frog and use only the legs. First sear them in hot oil, add autumn sauce, sweet wine, and soy-pickled ginger, then serve. Its meat can also be pulled off and stir-fried. It tastes like chicken. 水雞1 水雞去身用腿,先用油灼之,加秋油、甜酒、瓜薑起鍋。或拆肉炒之,味與雞相似。 Notes: 1Shuiji (水雞), which literally translates as “water chicken” is used by Yuan … Continue reading Scaleless Aquatic Creatures 26: Frogs (水雞)

Birds 31: Chicken Braised with Mushroom (bis)

"Take a jin of chicken, a jin of sweet wine, three qian of salt, four qian of rock sugar, and fresh mushrooms free of growing mold. Braise everything over a gentle flame for a period of two incense sticks until done. Don't not add any water, and cook the chicken until eighty percent done before … Continue reading Birds 31: Chicken Braised with Mushroom (bis)

Birds 12: Chicken Braised with Mushrooms (蘑菇煨雞)

"Take four liang of white button mushrooms, soak them in boiling water to rid them of sand, then swirl them in a bath of cold water. Clean the mushrooms well with a toothbrush, then bath them in four changes of clean water. Stir-fry the mushrooms over high heat in two liang of vegetable oil until … Continue reading Birds 12: Chicken Braised with Mushrooms (蘑菇煨雞)

Birds 8: Steamed Young Chicken (蒸小雞)

"Place a whole young chicken on a plate. Add autumn sauce, sweet wine, shitake mushrooms, and bamboo shoots to it, then steam everything over a rice pot." 羽族單::蒸小雞 用小雛雞,整放盤中,加秋油、甜酒、香蕈、筍尖,飯鍋上蒸之。 The chicken used in this recipe is probably an older chick, hovering around a month or two in age. I would have liked to use the … Continue reading Birds 8: Steamed Young Chicken (蒸小雞)

Assorted Livestock 14: Masked Palm Civet (果子狸)

"It is hard to find palm civet in fresh form. To prepare dry-cured civet, steam it with sweet wine lees until done, and served it cut into slices with a sharp knife. Be sure to soak dry-cured civet in rice water for a full day to remove excess salt from the meat. Civet is more … Continue reading Assorted Livestock 14: Masked Palm Civet (果子狸)