Braised Buddhist Pearls

Braised Buddhist Pearls

　　Braised Buddhist Pearls. Renowned chefs Wu Fengming and Liu Laibao from the Hui Muslim restaurant Yihe Xuan became highly popular among customers for their dishes made from offal, such as braised sheep brain, braised spinal cord, braised pork belly slices, and stir-fried tripe. Among them, the most famous was the Braised Buddhist Pearls created by Wu Fengming’s disciple Wang Guangshun. These pearls are made by mashing chicken breast meat into a paste, mixing it with egg white powder to form a dough-like consistency, then poaching the mixture in boiling water to form meatballs. After removing them, they are stir-fried in oil, then combined with auxiliary ingredients such as sliced bamboo shoots, sliced mushrooms, sliced greens, and sliced carrots. The dish is brightly colored and exceptionally delicious.