Stewed Grass Chicken with Tokay Gecko and Angelica Ingredients: One cleaned female grass chicken (about 750g), one tokay gecko, angelica. Seasonings: refined salt, monosodium glutamate, ginger. Preparation: Slaughter the live female grass chicken, pluck the feathers, remove the internal organs, clean the chicken and blanch it to remove scum. Place the chicken in an earthenware pot with the tokay gecko, angelica, and ginger slices, add water, cover with a lid, then seal with plastic wrap, and stew over water until the chicken is tender. Remove, add refined salt and monosodium glutamate, then stew until the soup boils. Ready to serve.
New Changfa sugar roasted chestnuts are a specialty of Shanghai. The roasted chestnuts have a brownish-red shell that is glossy and smooth, tender and glutinous flesh with a rich aroma, and a crispy shell with loose skin—characterized by their fragrance, tenderness, and sweetness. Sugar roasted chestnuts have a history of a thousand years in China and were already a famous tea-time snack as early as the Northern Song Dynasty. "New Changfa" has been producing sugar roasted chestnuts for over 70 years. Enterprise...
Shanghai whole egg sachima replaces water with eggs in the dough to enhance nutritional value, improve fluffiness, and achieve a better color. The main ingredients of whole egg sachima are fresh eggs, peanut oil, and shredded coconut. The production process demands meticulous craftsmanship—for instance, when rolling out the dough, the softness or hardness must be carefully controlled, and dusting with powder is considered to prevent sticking and gluten formation; when boiling the sugar syrup, its consistency is adjusted according to weather conditions, as overly firm syrup affects color while overly soft syrup affects shaping; during molding, attention is paid to adhesion and pressing to prevent looseness or hollow filling.
Xiaonanmen Foolish Dry Noodles, though small in size, is highly popular. The eatery specializes in a variety of snacks, different types of noodles, and Chinese fast food—these are not only its main offerings but also the highlights on the menu. Keeping up with the diverse tastes of modern diners, Xiaonanmen Foolish Dry Noodles continuously introduces new dishes to cater to a wide range of palates. …
Black Bean Chicken Feet — a signature delicacy at Kwong Lin Heung, this is a very famous Cantonese snack. Though considered a small dish, its preparation is anything but simple. The chicken feet are first blanched in water, then deep-fried in oil, and finally steamed in a wok, enduring an array of cooking techniques that bring out an exquisite flavor. The chicken feet are seasoned with black bean paste and various other condiments, then steamed in small bamboo steamers until...
Legend has it that pear syrup candy originated with Wei Zheng, a renowned statesman of the Tang Dynasty, and has a history of over 1,300 years. He ground medicinal herbs into powder, boiled them with pear juice, and gave the mixture to his long-ill mother. The method later became widely popular, evolving into a therapeutic food known as pear syrup candy. Today, the Shanghai Pear Syrup Candy Shop in Yuyuan Shopping Mall in Shanghai offers a variety of pear syrup candies all year round...
Its ingredients consist of a locally made mixture of white glutinous rice and sticky rice in a specific ratio. These two types of rice must be soaked in water for over four days, with the water changed daily to allow all fermented components to fully evaporate. After thorough drying, the rice is pounded into powder using a stone mortar and sifted three times through a fine sieve. The powder is then sifted again before being steamed and layered, mixed with fine icing sugar and various fillings, lined with lotus leaves, and finally steamed...
Pig Blood Flat Beans have a crisp, tender texture, aromatic and glutinous flavor, and become soft easily when cooked. As a vegetable dish, they possess two distinctive qualities that set them apart from other flat beans: First, they are late-maturing, offering a harvest period lasting up to four months from late summer to early autumn. This allows them to hit the market during National Day celebrations and after most autumn vegetables have disappeared from shelves in October. …
Ingredients: Half a chicken, several slices of ginger, three green onions cut into short sections, one teaspoon minced garlic, one and a half tablespoons fermented black beans, eight ounces lettuce, sugar, dark soy sauce, salt, star anise, cinnamon, tangerine peel, cornstarch, and appropriate amount of water. Preparation: 1. Clean the chicken and pat dry, then chop into pieces. Add half a teaspoon of dark soy sauce and one teaspoon of cornstarch, mix well and marinate. Heat oil and deep-fry the chicken until golden. Heat two tablespoons of oil, sauté ginger, …
The "Jinjing Fermented Tofu" produced by Dingfeng Sauce Garden in Fengxian County, Shanghai suburbs, has long enjoyed a great reputation and is one of the country's famous high-quality fermented tofu products. It comes in three varieties: red fermented tofu, white fermented tofu, and assorted fermented tofu. The red variety includes Large Red Square and Small Red Square. The white variety includes Wine-Flavored Fermented Tofu, Oil-Fried Fermented Tofu, and White Square, while the assorted variety offers even more options, named according to their ingredients...
The Chinese Merino (Xinjiang type) is the finest fine-wool sheep breed developed in China. Adult rams and ewes weigh an average of 91.8 kg and 43.1 kg respectively, with a fleece yield of 16–18 kg and a clean wool rate of over 50%. The wool length is 9–12 cm, with a fineness of 60–64 microns. They are mainly distributed in Ili, Tacheng, Bortala, and other regions...
Xinjiang fine-wool sheep are renowned for their high wool yield, high clean wool rate, strong meat production, fertility, and adaptability. Adult rams and ewes can reach weights of 143 kg and 94 kg respectively, producing 6.09 kg and 2.96 kg of clean wool. The main fiber diameter is 64’s, with a staple length of over 8 cm. They are mainly distributed in Ili, …
A distinctive delicacy of the Hui people. The main ingredients of the soup include cubes of cold noodles (primarily made from pea starch), along with diced lamb or beef ribs that are neither too lean nor too fatty. These are stir-fried with salt, prepared ginger powder, Sichuan peppercorn powder, black pepper, onions, soy sauce, and aged vinegar. Meat broth is added, then brought to a rolling boil over high heat before simmering over low heat until the meat is tender…
Originally a Uzbek-style dish called "plov," it is also a favorite delicacy among the people of various ethnic groups in Ili. When eating pilaf, ethnic minorities first wash their hands and then eat it with their hands, hence it is called "pilaf" (literally "hand-grabbed rice") in Chinese. The main ingredients are rice, onions, carrots, and lamb (though beef, chicken, duck, or goose meat can also be used), and sometimes raisins are added...
Naren is a distinctive nomadic dish and a prized delicacy served to guests in Kazakh households. Also known as "hand-pulled meat," it is typically made by cutting freshly slaughtered bone-in lamb into twelve pieces and boiling them together with a thoroughly scorched and cleaned sheep’s head. The broth contains only salt to enhance the flavor, preserving the meat’s freshness and aroma. After the meat is taken out, noodles or flat noodles are cooked in the original meat broth...
Introduction to Pine Nut Fish Rice: Origin: Shanghai, China. History: Pine Nut Fish Rice is a renowned new dish created in the 1970s by the famous chefs Mo Yougeng and Mo Youcai of Shanghai’s Yangzhou Restaurant. In the 1960s, the Mo brothers developed “Pine Nut Shrimp,” which received high praise from customers. Building on that success and drawing inspiration from the Sichuan classic “Sautéed Chicken Rice,” they used mandarin fish meat as the base for the “fish rice,” pine nuts from the northeast as an ingredient, and red and green chili peppers for color. Stir-fried in oil, this dish became known as “Pine Nut Fish Rice.” It features a vibrant color palette, tender and fresh fish, and has become extremely popular among both domestic and international diners. At the end of 1979, a U.S. women’s delegation tasted the dish at the restaurant and specifically wrote in the VIP guestbook: “We especially loved the ‘Pine Nut Fish Cubes.’ We have never seen such a beautifully shaped and deliciously flavored dish, except perhaps in the mountainous region of Colorado in the western United States.” Features: Made by stir-frying mandarin fish or green fish with pine nuts. The finished dish boasts bright colors, snow-white and tender fish rice, crispy pine nuts, and a delicious savory and salty taste. Cooking Method: Debone and skin mandarin fish or green fish fillets, then dice them into fish rice. Mix with Shaoxing wine, fine salt, MSG, a small amount of pepper, egg white, and dry starch to form a paste. Finely chop the red and green chili peppers. First, parboil the pine nuts in oil, then remove them. Heat a wok, coat it with lard, then add oil and heat until it reaches 40% heat. Add the fish rice and separate it with chopsticks. Add chili pepper pieces, and when the oil reaches 60% heat and the fish rice holds its shape, remove and drain the oil. Leave a little oil in the wok, add pine nuts, fish rice, and chili peppers, along with MSG, fine salt, and a small amount of chicken broth. Bring to a boil, thicken slightly with a bit of cornstarch slurry, then drizzle with sesame oil to finish. Awards: At the First National Culinary Masters Technical Performance and Evaluation Conference in 1983, “Pine Nut Fish Rice” made by Li Yaoyun (now a national senior chef), the former special-grade technician of Yangzhou Restaurant, received high praise and earned him the title of National Outstanding Chef.
People of a certain age who have lived in the Jiangnan water towns or the Li Xiahe area of northern Jiangsu are likely familiar with "blanched shrimp." It's a uniquely flavorful and rather amusing dish. Also known as "drunken shrimp," it involves using live prawns—trimming their whiskers, washing them clean—and then placing them in a container (preferably a wide-mouthed glass jar). Add an appropriate amount of liquor, pepper...
Ingredients for Hundred Flowers Bamboo Fungus Shark Fin Rolls: 300g shrimp paste, 150g bamboo fungus, 25g shark fin, 10g fish roe, 150g broccoli. Seasonings: cooking oil, refined salt, monosodium glutamate, yellow wine, cornstarch, egg white, superior stock. Preparation: Cut the bamboo fungus into 5cm lengths, soak in water with refined salt and monosodium glutamate, simmer until tender, then drain. …
Ingredients for Crab Roe and Shrimp Balls with Juicy Broth: shrimp, crab roe, stale bread. Seasonings: refined oil, salt, chicken essence, cornstarch, pork skin jelly. Preparation: Wash the shrimp, drain well, and wrap in a dry cloth. Mash the shrimp into a paste, then mix in salt, chicken essence, and cornstarch, stirring until elastic. Stir-fry the crab roe in hot oil, add salt, chicken essence, and pork skin jelly,…
Ingredients for Pineapple and Taro Puree: 500g taro, 75g canned pineapple in syrup. Seasonings: salad dressing, powdered sugar. Preparation: Wash the taro, steam until cooked, then peel. Dice the canned pineapple in syrup. Press the taro through a sieve to form a paste, mix in the powdered sugar, place into a mold (or bowl), press firmly, and refrigerate for 30 minutes. Remove and pour into a bowl…