Eight Cuisines of China - Jiangsu & Zhejiang
|Eight Delicacies Chili Sauce, Shanghai Cuisine|
Three sets of ducks - an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!
Boiled dry thread of Tofu - thanks to the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup.
Lion's head braised with crab-powder - there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.
Popular Jiangsu Dish: Stewed Chicken with Mushroom
Video of Huaiyang Cuisine History and Culture Museum (Yangzhou)
|Stir-fried Beef Fillet with Hot Green Pepper|
West-lake braised fish in vinegar - is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since.
Shelled shrimps cooked in Longjing tea - as the Longjing tea is taken from the best tea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.
Popular Zhejiang Dishes: Sweet and Sour Pork Fillet, West Lake Beef Soup