Phoenix Hidden in Snow

Phoenix Hidden in Snow

　　“Songzi cuisine boasts many delicacies, but none can rival Li Yuanhua’s Phoenix Hidden in Snow.” This is the praise people give to the signature local dish “Phoenix Hidden in Snow,” created by Li Yuanhua, the top chef at Xinshe Cave Hotel. The ingredients for Phoenix Hidden in Snow include: tender hen, egg white, scallion segments, minced ginger, Sichuan peppercorn, MSG, fine salt, cooking wine, and soy sauce. The cooking method is as follows: First, the hen is slaughtered, cleaned, and gutted, then placed in a stockpot with various seasonings and simmered together. When the hen is nearly cooked, it is removed from the pot, cut into 1-inch cubes, and arranged to resemble a whole chicken. A small amount of MSG is added, and the chicken is steamed again. Next, six egg whites are poured into a soup plate and beaten in one direction with chopsticks until stiff peaks form — so firm that the chopsticks can stand upright in the foam. The egg foam is then steamed over high heat for half a minute before being removed. Using a spoon, the egg foam is spread over the top of the chicken to complete the dish. The egg foam is pure white and fluffy, resembling a snowball, and since “phoenix” is an elegant term for chicken, the dish is named “Phoenix Hidden in Snow.” The characteristics of Phoenix Hidden in Snow are: a novel and unique appearance, entirely white as if covered in snow; when eaten, the chicken is tender, juicy, not greasy, rich in nutrition, and bursting with flavor. (Songzi)