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)

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

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 5: Soft-Shelled Turtle Stir-Fried with Soy Sauce (醬炒甲魚)

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. 醬炒甲魚 將甲魚煮半熟,去骨,起油鍋炮炒,加醬、水、蔥、椒,收湯成鹵,然後起鍋。此杭州法也。 Notes: 1 Parboiling raw meat ingredients before stir-frying is de rigueur in Chinese cuisine especially … Continue reading Scaleless Aquatic Creatures 5: Soft-Shelled Turtle Stir-Fried with Soy Sauce (醬炒甲魚)

Fish 6: Fish Floss (魚鬆)

Steam black carp1 or grass carp2 until done and pull the meat off the bones. Fry the meat in a wok until golden brown, then add fine salt, green onion, Szechuan pepper, and soy-pickled ginger. When stored in a sealed jar during winter, this can keep for a whole month.3 魚鬆 用青魚、鯶魚蒸熟,將肉拆下,放油鍋中灼之,黃色,加鹽花、蔥、椒、瓜薑。冬日封瓶中,可以一月 Fish floss is … Continue reading Fish 6: Fish Floss (魚鬆)

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)

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)