Fork-Roasted Pheasant Slices

Fork-Roasted Pheasant Slices

　　 A traditional famous dish from Yancheng. Located east to the Yellow Sea and west to lakes and marshes, Yancheng is rich in wild pheasants. In winter, the meat of male pheasants is plentiful and delicious, making it a seasonal delicacy. Among them, fork-roasted pheasant slices stand out — crispy on the outside, tender on the inside, rich and refreshing, they highlight the unique flavor of wild poultry. The preparation involves selecting one wild male pheasant (about 1000 grams), slicing the meat thinly, marinating it with 5g of yellow wine, 25g of white soy sauce, and 5g of sugar. Then mix in minced shrimp, pork fat, an appropriate amount of chopped green onions and ginger, salt, white pepper, and moist starch to form a paste. Next, clean and spread out a piece of pork caul fat, brush it with egg white and chopped green onions and peppercorns, evenly spread the pheasant paste mixture on top, then fold it by hand into a rectangular block about 25cm long and 20cm wide. Secure it with a wire mesh and roast until cooked. Brush with sesame oil, cut into diamond shapes, and plate. Serve with sweet bean paste, salt, and chopped green garlic as condiments.