1 Sweet and Sour Snow Fish
[Ingredients]
Snow fish, 12 pieces ……………………………. 400 grams
Sugar …………………………………………… 50 grams
Salt ………………………………………………. 6 grams
Egg whites ……………………………………… 1
Soy sauce ……………………………………… 10 grams
Cornstarch (wet) ……………………………. 50 grams
Vinegar …………………………………………. 20 grams
Chicken broth ………………………………. 200 milliliters
Garlic slices …………………………………. 10 grams
Rapeseed oil ……………………………….. 1000 grams
Ginger shreds ……………………………….. 5 grams
(approximately 100 grams used)
[Cooking Method]
- Clean and gut the fish, mix with egg whites, 40 grams of wet cornstarch, and 10 grams of soy sauce. Marinate for 20 minutes.
- Heat rapeseed oil in a wok until 60% hot. Fry the fish until golden brown, then remove and drain excess oil.
- Reduce heat, leave some oil in the wok, stir-fry garlic slices and ginger shreds until fragrant. Add chicken broth, sugar, salt, vinegar, and 50 grams of soy sauce. Thicken with 10 grams of wet cornstarch, pour over the fish.
[Key Techniques]
- Ensure the batter on the fish is not too thick.
- Fry on high heat to set the shape, then medium heat to crisp, and high heat briefly for color.
[Flavor Characteristics]
- “Kabi” is a Tibetan term for snow fish, scientifically known as Raniceps raninus, commonly known as snow fish. It is an amphibian with a tail, belonging to the family Hynobiidae. Snow fish typically inhabit mountain streams at altitudes of 1600-3950 meters in areas such as Zhongdian and Lijiang. They prefer habitats with fir forests, dry twigs, fallen leaves, and gravel, particularly under melting snow and gravel. The fish resembles a wall lizard in appearance, similar in habits to salamanders. It grows up to 200 millimeters in length and feeds on insects and small aquatic creatures. Its flesh is tender and delicious, with nourishing and strengthening properties.
- Sweet and Sour Snow Fish is a famous Tibetan dish from Zhongdian, Yunnan. It features a sweet and sour flavor profile, tender and tasty.
2 Cold Tossed Picked Fish
[Ingredients]
Picked fish ……………………………………. 400 grams
Soy sauce …………………………………….. 40 grams
Pea starch noodles (凉粉) …………………… 200 grams
Garlic ………………………………………….. 40 grams
Rice noodles …………………………………. 200 grams
Fresh red chili peppers …………………….. 40 grams
Radish leaves ……………………………….. 100 grams
Wild coriander (野香菜) …………………….. 20 grams
Peanuts ……………………………………….. 50 grams
Monosodium glutamate (味精) ……………. 4 grams
Salt ……………………………………………… 8 grams
Papaya vinegar (木瓜酸水) ……………….. 140 milliliters
[Cooking Method]
- Toast the peanuts until fragrant, then crush them into powder. Remove gills and innards from the fish, wash clean, wrap tightly in banana leaves, bury in hot ashes, and roast until cooked. Remove leaves, debone, and finely chop the fish. Thoroughly wash and rub radish leaves, squeezing out excess water. Cut the pea starch noodles into strips. Finely chop radish leaves, wild coriander, garlic, and chili peppers.
- Place rice noodles on a plate, layer with pea starch noodles, radish leaves, and fish. In a bowl, mix papaya vinegar, soy sauce, salt, monosodium glutamate, crushed peanuts, garlic, and chili peppers, then pour evenly over the noodles. Sprinkle with wild coriander, mix well, and serve.
[Key Techniques]
After preparing Cold Tossed Picked Fish, store it in the refrigerator freezer for enhanced flavor before serving again.
[Flavor Characteristics]
Cold Tossed Picked Fish is a specialty cold dish from Yunnan’s ethnic minorities. It’s often served as the first course during festive family banquets or guest receptions. The dish combines flavors and colors—red, white, green, and yellow—creating a refreshing taste of sourness, spiciness, and freshness, perfect for hot summer days.
3 White-cut Fish Cubes
[Ingredients]
Crucian carp meat …………………………………… 750 grams
Green onions (cut into sections) …………………….. 5 grams
Egg white ……………………………………………. 1
Ginger slices ……………………………………….. 2.5 grams
Milk ……………………………………………….. 100 grams
Minced garlic ………………………………………. 2.5 grams
Cornstarch (wet) …………………………………… 50 grams
Vinegar …………………………………………….. 2.5 grams
Chicken or duck broth …………………………….. 250 grams
Shaoxing wine …………………………………….. 10 grams
Salt …………………………………………………. 1.5 grams
Rendered chicken fat ………………………………. 60 grams
Monosodium glutamate (MSG) …………………… 1.5 grams
[Cooking Method]
- Trim the crucian carp meat, removing the dark meat under the skin and the red meat near the bones. Cut into cubes approximately 2.3 cm long and 1.6 cm thick. Wash the cubes, soak in cold water for 2 minutes to whiten and tenderize, then drain. Season with 0 grams of salt, mix well, then add 30 grams of wet cornstarch and egg white, stirring into a batter. Soak minced garlic in 10 grams of water to extract garlic juice.
- Heat a wok over high heat, pour in vinegar and 1500 grams of water. Once boiling, add the fish cubes one by one, boil for 2 minutes, then remove and cool in cold water, and drain well.
- Heat the wok over high heat, add 40 grams of rendered chicken fat, heat until 60% hot, then fry green onion sections and ginger slices briefly. Immediately add 7.0 grams of Shaoxing wine and chicken or duck broth, cook for 1 to 2 minutes. Remove the green onion and ginger slices, add the boiled fish cubes, then add 0 grams of MSG and 0.0 grams of salt, reduce heat to simmer gently. When the sauce reduces by half, strain out the broth, pour in milk, 2.0 grams of Shaoxing wine, and 0.0 grams of MSG, gently shake the wok, then drizzle in the remaining wet cornstarch and garlic juice, followed by 20 grams of rendered chicken fat. Stir gently, then pour onto a plate.
[Key Techniques]
When making this dish, fresh live fish such as crucian carp or grass carp should be used. Wash the fish cubes with clean water to remove impurities and ensure they are white and clean, following the proper technique to create White-cut Fish Cubes.
[Flavor Characteristics]
“White-cut Fish Cubes” is a famous halal dish, best prepared at the Hongbinlou in Beijing. “White-cut” is a unique cooking method in halal cuisine, passed down through generations. This method involves boiling the main ingredient first, then simmering, resulting in a dish that is white as jade. Fish cubes prepared using this method are characterized by their pure white color and elegant appearance. The cubes are tender and flavorful, maintaining a fresh and pleasant taste.
4 Duyu Fu (Fish Paste)
[Ingredients]
Fresh He Dao fish meat …………………………….. 250 grams
Soy sauce ……………………………………………. 10 grams
Egg white …………………………………………….. 1
Shredded green onions …………………………….. 5 grams
Caramel coloring (糖色) …………………………… 10 grams
Shaoxing wine ……………………………………… 10 grams
Cornstarch (wet) …………………………………… 10 grams
Salt ………………………………………………….. 1.5 grams
Chicken broth ……………………………………… 100 grams
Monosodium glutamate (MSG) ………………….. 1.5 grams
Shredded ginger …………………………………… 2.5 grams
Rendered chicken fat ………………………………. 65 grams
[Cooking Method]
- Mince the He Dao fish meat finely, mix with 50 grams of water, strain through a fine sieve to remove residue. Add 100 grams of water and salt, stir in one direction to form a thick fish paste. Beat egg white and 10 grams of rendered chicken fat together, mix into the fish paste. Spoon the fish paste onto a plate, shaping into round strips approximately 3.3 cm in diameter and 8.3 cm long. Gently slide into a pot of lukewarm water (about 30% hot), heat until the fish paste forms, then flip when the water boils (small bubbles just appear). Remove from the pot, soak in hot water, and set aside.
- Heat 20 grams of rendered chicken fat in a frying pan over high heat until 60% hot, then add shredded green onions and ginger slices, fry until golden brown. Add Shaoxing wine and soy sauce, pour in chicken broth, simmer for 20 seconds, remove shredded green onions and ginger slices. Gently lift the fish paste from the hot water, smooth side down into the frying pan, add caramel coloring, MSG, and simmer until the sauce reduces. Increase heat, shake the pan continuously, thicken with diluted wet cornstarch, drizzle with 20 grams of rendered chicken fat, gently stir, and serve.
[Key Techniques]
Cook the fish paste over low heat until cooked, allowing the flavors of various seasonings to infuse into the fish. The finished dish should have a shiny, red sauce with a tender, tofu-like texture.
[Flavor Characteristics]
During the late Qing Dynasty, the establishment of Tianjin’s “Hongbinlou” restaurant introduced exquisite dishes like “Yu Bai,” attracting wealthy patrons to savor its delicacies. However, the limited availability of fish paste, extracted only from a few male fish amidst a large catch, made it challenging to meet demand. Inspired chefs at the restaurant devised a new method: mincing He Dao fish, removing bones, and shaping it into tongue-like pieces to mimic “Yu Bai,” hence named Duyu Fu. This dish not only resembles “Yu Bai” in appearance but also in color and texture, tender and smooth like tofu, hence earning its name “Fish Paste.” Upon consumption, it delicately dissolves on the tongue, particularly suitable for elderly diners.
5 Braised Haiyang
[Ingredients]
Dried sea cucumber ……………………………………. 500 grams
Cooked lamb tripe (Hu Lu Tou) …………………………. 75 grams
Cooked lamb tendon ……………………………………. 75 grams
Cooked lamb spinal marrow …………………………….. 75 grams
Cooked lamb thymus …………………………………… 75 grams
Cooked lamb stomach …………………………………. 75 grams
Cooked lamb brain ……………………………………. 75 grams
Cooked lamb mushroom heads ……………………….. 75 grams
Cooked lamb eyes ……………………………………… 75 grams
Cilantro stems ……………………………………….. 50 grams
Soy sauce …………………………………………….. 100 grams
Garlic slices …………………………………………… 5 grams
Caramel coloring (糖色) ……………………………… 15 grams
Ginger slices ………………………………………….. 5 grams
Shaoxing wine ……………………………………….. 25 grams
Star anise ……………………………………………… 1 piece
Monosodium glutamate (MSG) ………………………… 5 grams
Chicken broth ………………………………………… 500 grams
Cornstarch (wet) …………………………………….. 75 grams
Rendered chicken fat ………………………………… 125 grams
Green onion segments ………………………………. 15 grams
[Cooking Method]
- Place dried sea cucumber in a large bowl, cover with water, and steam over high heat for about 5 to 6 hours. Remove and blanch in boiling water to remove any fishy odor. Transfer to a cold water bath, arrange sea cucumbers into fan shapes, remove and squeeze out excess water, then place them face down on a plate.
- Cut cooked lamb spinal marrow and lamb tendon into pieces 3.3 cm long. Slice lamb eyes into 0.17 cm thick slices and lamb brain into 0.33 cm thick slices. Cut cooked lamb thymus, lamb stomach, lamb mushroom heads, and lamb tripe into diagonal pieces 3.3 cm long and 1 cm wide, blanch all ingredients in boiling water.
- Heat a wok over high heat, add 50 grams of rendered chicken fat and heat until 70% hot. Add green onion segments, ginger slices, garlic slices, and star anise, fry until slightly golden. Pour in Shaoxing wine and chicken broth, bring to a boil, remove green onion segments, ginger slices, garlic slices, and star anise. Transfer half of the broth to another pot for later use. Add the prepared lamb offal and other ingredients into the wok, add 50 grams of soy sauce, 15 grams of caramel coloring, bring to a boil, then simmer over low heat for 10 minutes. Add 2.0 grams of MSG, thicken with 30 grams of diluted wet cornstarch, drizzle with 20 grams of rendered chicken fat, gently stir, and pour onto a serving plate as the base.
- Meanwhile, in another pot with the reserved broth, bring to a boil, gently push the sea cucumbers from the plate into the pot, add 50 grams of soy sauce and 10 grams of caramel coloring, bring to a boil again, simmer over low heat for 10 minutes. Add 2.0 grams of MSG, shake the pot, thicken with 40 grams of diluted wet cornstarch. Next, drizzle with 20 grams of rendered chicken fat around the edges, gently turn the sea cucumbers face up, then pour another 20 grams of rendered chicken fat on top, garnish with cilantro stems.
[Key Techniques]
- When steaming the sea cucumber, ensure it is fully submerged in water in the bowl.
- “Lamb thymus” is also known as “Baiye,” and “cooked lamb stomach” is also known as “Madu.”
- Carefully transfer sea cucumbers from the plate to the wok to avoid breaking them.
[Flavor Characteristics]
“Braised Haiyang” is a famous halal dish from Beijing. “Hai” refers to the sea cucumber in “Hai Bazhen,” and “yang” refers to various lamb offal, collectively known as “Yang Zasui.” The combination of “Hai” and “Yang” in cooking is a unique creation of halal restaurants, distinctively flavorful with a golden hue, tender sea cucumbers, and rich lamb flavors without any fishiness or gaminess.
6 Stir-Fried Fish and Chicken with Fermented Sauce
[Ingredients]
Pangasius fillet …………………………………… 70 grams
Monosodium glutamate (MSG) ………………….. 1 gram
Chicken tenderloin ………………………………. 70 grams
Salt ………………………………………………… 1.5 grams
Dried yulan slices ……………………………….. 30 grams
Ginger, minced …………………………………… 2.5 grams
Egg white …………………………………………. 1
Clear chicken broth ………………………………. 150 grams
Cornstarch (wet) ………………………………… 50 grams
Rendered chicken fat ……………………………. 10 grams
Fermented aromatic wine (Xiang Zao Jiu) ….. 60 grams
Refined vegetable oil ……………………………. 500 grams
Granulated sugar ………………………………… 12.5 grams (approximately 50 grams)
[Cooking Method]
- Remove skin and bones from the pangasius fillet, then slice into 0.33 cm thick oblique pieces. Cut the chicken tenderloin and yulan slices into 0.17 cm thick oblique pieces. Mix 0.5 egg white into each of the fish and chicken slices separately, stirring well, then mix in 10 grams of wet cornstarch for each.
- Heat a wok over high heat, add refined vegetable oil and heat until hot (oil should shimmer slightly). Add the chicken slices, stir briefly for about 15 seconds until half-cooked, then remove. Next, add the fish slices, stir briefly for about 25 seconds until partially cooked (about 60-70% cooked), then remove.
- Clean the wok, return it to high heat, add clear chicken broth, fermented aromatic wine, granulated sugar, salt, and minced ginger, stir well. Once the broth boils, add the partially cooked fish slices and yulan slices, boil for about 1 minute, then add MSG. Dilute the remaining wet cornstarch and add it to the wok to thicken the sauce. Finally, add the cooked chicken slices, drizzle with rendered chicken fat, gently stir twice, and it’s ready to serve.
[Key Techniques]
- “Zao liu” is a technique where the dish’s sauce has a glossy appearance. The sauce in “zao liu” dishes should be thicker compared to stir-fried or sautéed dishes, and the dish should have a shiny appearance on the plate.
- Preparation of Fermented Aromatic Wine: Combine 500 grams of aromatic paste, 2000 grams of cooking wine, 120 grams of granulated sugar, 10 grams of osmanthus sugar, and 10 grams of fine salt. Mix thoroughly and soak for half a day to a day. Then, strain the mixture through a cloth bag to obtain the fermented aromatic wine.
[Flavor Characteristics]
“Stir-Fried Fish and Chicken with Fermented Sauce” is a traditional and widely popular dish served in various halal restaurants in Beijing. “San bai” refers to the three white ingredients: fish, chicken, and yulan slices. The finished dish has an elegant white appearance, with tender and fresh textures, subtly sweet and salty flavors, and a rich aroma from the fermented sauce.
7 Pufferfish Fillet in White Sauce
[Ingredients]
Pufferfish fillet …………………………………… 3 pairs (about 250 grams)
Granulated sugar ………………………………… 25 grams
Shaoxing wine ………………………………….. 20 grams
Green plums …………………………………….. 4 pieces
Soy sauce ……………………………………….. 10 grams
Bitter vegetable (kucai) ……………………….. 150 grams
Vinegar …………………………………………… 8 grams
Shredded spring onion …………………………. 1.5 grams
Caramel color …………………………………… 10 grams
Ginger slices …………………………………….. 5 grams
Sweet bean sauce ……………………………….. 5 grams
Shredded ginger ……………………………….. 1 gram
Sesame paste ……………………………………. 30 grams
Garlic slices ……………………………………… 1.5 grams
Clear chicken broth …………………………….. 250 grams
Spring onion segments ………………………….. 5 grams
Cornstarch (wet) ……………………………….. 20 grams
Star anise …………………………………………. 2 grams
Rendered chicken fat ……………………………. 15 grams
Salt ………………………………………………… 2 grams
Sesame oil ……………………………………….. 3 grams
Monosodium glutamate (MSG) ……………….. 1.5 grams
Sichuan peppercorn oil ………………………… 8 grams
Alum powder ……………………………………. 1 gram
[Cooking Method]
- Rub the pufferfish fillets with 0 grams of salt and alum powder, gently rubbing with hands to remove stickiness, then wash thoroughly and trim off any bloodlines. Soak in cold water. Halve the green plums, remove the pits, and slice thinly. Cut the bitter vegetable into 3.3 cm long segments, dividing into 2 small plates. Mix 20 grams of sesame paste, sesame oil, and 20 grams of granulated sugar in one plate; mix the remaining sesame paste with 0 grams of soy sauce, sweet bean sauce, and vinegar in another plate.
- Place the pufferfish fillets in a bowl, add Shaoxing wine (10 grams), spring onion segments, ginger slices, and star anise (0 grams). Steam over high heat for 20 to 30 minutes, then remove.
- Heat a wok over high heat, add rendered chicken fat, heat until 70% hot, add star anise to fry until fragrant. Add shredded spring onion, shredded ginger, and garlic slices to stir-fry until fragrant. Then, add Shaoxing wine, soy sauce, chicken broth, granulated sugar, caramel color, pufferfish fillets, and green plums. Bring to a boil, then simmer over low heat for about 15 minutes until the sauce thickens. Add MSG, dilute the wet cornstarch to thicken the sauce, drizzle with Sichuan peppercorn oil, stir gently, transfer to a flat dish, and serve with the bitter vegetable on 2 small plates.
[Key Techniques]
Pufferfish toxin is extremely potent and can be fatal. Proper detoxification techniques must be mastered, including thorough blood removal. Each part of the pufferfish offers unique flavors. The Song Dynasty poet Su Dongpo praised the delicacy of pufferfish fillet, marveling at its freshness. This dish requires careful preparation and should not be attempted lightly.
Characteristics
- Pufferfish Milt (Fish White) is derived from the testes of male pufferfish. Pufferfish, belonging to the Tetraodontidae family within the fish order Tetraodontiformes, is found along the coasts of China, particularly abundant in the Bohai Sea. Pufferfish are saltwater fish. During spring, when mugwort is abundant and reed sprouts are short, and the warm spring waters are dotted with peach blossoms, pufferfish migrate upstream to freshwater rivers to spawn. At this time, pufferfish are at their fattest and most toxic. The potent “pufferfish toxin” is concentrated in the ovaries (roe), liver, blood, skin, and other parts, while the milt (fish white) and flesh are non-toxic. Therefore, experts promptly slice the fish flesh when fresh, remove blood vessels through repeated rinsing, and then wash thoroughly with clean water before cooking. However, due to poisoning incidents, it has been strictly forbidden since the liberation to sell pufferfish in markets or prepare it in restaurants for customers, except in Japan where chefs trained in specialized schools meticulously slice fresh pufferfish flesh into thin slices resembling paper and serve them with over ten condiments for consumption.
- In the culinary history of China, pufferfish, especially pufferfish milt, is considered a delicacy. Li Shizhen’s “Compendium of Materia Medica” states, “Pufferfish is highly prized in Wu and Yue, especially for its abdominal fat, referred to as Xi Shi’s Milk.” It also mentions that olives (green plums) can neutralize pufferfish toxin. The “Tianjin County Annals” records, “Pufferfish spine blood and roe are toxic, referred to as Xi Shi’s Milk, appearing in March, renowned as the crown jewel of the sea.” Even earlier, poet Zhou Chuliang praised in “Jinmen Zhuzhi Si,” “How could pufferfish harm a person, when mugwort and creeping burdock are paired with treasures. Appreciate the Xi Shi’s Milk that caused a death, the fairy on the slope sacrificed herself.” Qiantang poet Wang Kang also praised in “Jinmen Zashi Poetry,” “Pufferfish in February and crabs in August, both thrive together in Jinmen.” Especially during the early Qing Dynasty, the great literati Zhu Yizun (1629-1709), known as “South Zhu, North Wang,” vividly described in his more than 400 long poems “Hezun Song” the poet’s scene of eating pufferfish in Jinmen.
- “Fish White” has a long history and was a famous Qing Dynasty dish at Tianjin’s “Hongbin Lou” Halal restaurant. It exclusively uses the testes of male pufferfish, combined with green plums and pickled bitter vegetables (commonly known in Tianjin as “Ququ Cai”) to create a dish. It has a reddish color, rich and tender texture, distinct taste, and aroma, boasting high nutritional value. There’s a folk saying, “Not tasting fish white, one doesn’t know the taste of fish. After tasting fish white, all other fish are flavorless.”
8 Raw Fish Salad
[Main Ingredients and Seasonings]
Live carp meat …………………………………. 250 g
Roasted sesame seeds ………………………… 20 g
Water radish …………………………………….. 50 g
Fish skin ………………………………………… 50 g
Green bell pepper ……………………………….. 50 g
Edible vinegar …………………………………… 10 g
Cucumber ………………………………………. 150 g
Soy sauce ………………………………………. 20 g
Coriander ………………………………………. 20 g
Rice vinegar ……………………………………. 10 g
Deep-fried peanuts ……………………………… 30 g
Salt ………………………………………………… 3 g
Monosodium glutamate …………………………. 2 g
Sesame paste …………………………………… 20 g
Chili oil ………………………………………….. 5 g
Mustard oil ……………………………………… 5 g
Sesame oil ……………………………………… 10 g
Spring onion ……………………………………. 20 g
Garlic sprouts ………………………………….. 10 g
Ginger shreds …………………………………. 20 g
[Cooking Method]
- Slice the green bell pepper into shreds, blanch in boiling water, cool, and set aside. Cut the cucumber and water radish into shreds as well, arrange them alternately with the green bell pepper in a circular pattern on a plate, and pile the spring onion and ginger shreds in the center. Cut the coriander into 1 cm long sections and shred the carp meat.
- Mix the fish skin with soy sauce and starch, then deep-fry in hot oil until crispy. Remove and mix with peanuts and finely ground sesame seeds.
- Soak the carp meat in a solution of edible vinegar for a moment until the meat turns white, expands, and becomes smooth. Rinse several times with water to remove residual vinegar, then squeeze dry with a clean cloth and place in the center of the plate with the prepared vegetables.
- Place the peanuts, sesame seeds, fish skin, and coriander on top of the carp meat.
- Prepare a seasoning sauce by mixing soy sauce, rice vinegar, salt, monosodium glutamate, minced garlic, sesame oil, sesame paste, chili oil, and mustard oil. Pour this over the carp meat.
[Key Techniques]
- Edible vinegar solution preparation: Mix 1 part vinegar with 2 parts water to create the solution.
- Soaking time for the carp meat should generally not exceed 10 minutes to prevent excessive softening and breaking.
- Immediately rinse the carp meat thoroughly with cold water after soaking to remove the vinegar taste.
- Ideally, soak the carp meat in vinegar solution about 30 minutes before serving. If soaked too early, the meat may dehydrate and lose its juices.
[Flavor Characteristics]
“Raw Fish Salad” is a traditional delicacy of the Manchu people in Jilin Province, China, with a long history. According to the “Jilin Chronicles,” the tradition of consuming raw fish dates back to three to four thousand years ago, when the ancestors of today’s Manchu people, the “Sushen” tribe, inhabited the area. The region was rich in rivers and lakes, abundant with “sturgeon and carp,” known for their size ranging from tens to hundreds of pounds. The Sushen people used nets and harpoons to catch fish, removed the fish skin, cut the meat into small pieces, and seasoned them with salt for consumption. This method of consuming raw fish evolved over thousands of years into the present-day “Raw Fish Salad.” The dish primarily uses fresh carp from Songhua Lake, marinated in edible vinegar, and paired with various fresh seasonal vegetables and a flavorful dressing. It is enjoyed for its tender texture, refreshing taste, and light yet satisfying flavor.
9 Rock Sugar Snail Tofu
[Main Ingredients and Seasonings]
Snail tofu …………………………………… 1000 g
Roasted sesame seeds ………………………… 50 g
Eggs ……………………………………………. 4
Chicken oil ……………………………………. 20 g
Rock sugar ……………………………………. 150 g
[Cooking Method]
- Dilute the rock sugar into a syrup. Beat the eggs in a bowl and mix well. Grind the roasted sesame seeds into a paste.
- Place the snail tofu in a bowl after blanching in boiling water. Pour in the rock sugar syrup, beaten eggs, and chicken oil. Steam over medium heat until cooked, approximately 15 minutes. Remove from heat and sprinkle with sesame paste.
[Key Techniques]
Choose high-quality snail tofu. Steam over medium heat for about 15 minutes; avoid over-steaming.
[Flavor Characteristics]
- Over 80% of the Bai ethnic group resides in the Dali Bai Autonomous Prefecture, particularly around Erhai Lake. Fish, shrimp, and snails harvested from the lake are delicacies on the dining table. Snails are not only enjoyed for their meat and roe but also their juices, which are solidified with boiling water and strained through cheesecloth to make snail tofu.
- Rock Sugar Snail Tofu is a traditional sweet dish of the Bai ethnic group in Yunnan. It is also considered a folk-flavored tonic, sweet yet not cloying.
10 Fragrant Leaf Braised Fish
[Main Ingredients and Seasonings]
2 tails of Jiang carp (approximately 1000 g)
Cooking wine ……………………………….. 0 g
Fragrant leaves ……………………………… 10 g
Soy sauce …………………………………… 10 g
Salt ……………………………………………. 0 g
Water starch ………………………………… 20 g
Monosodium glutamate (MSG) ……………. 0 g
Ginger, shredded ………………………….. 10 g
Sugar …………………………………………. 10 g
Chicken broth ………………………………. 100 g
[Cooking Method]
- Clean the Jiang carp thoroughly, removing the gills and intestines.
- Heat a frying pan, rub the bottom with a piece of fresh ginger, and place the fish in to pan-fry over low heat.
- Fry until both sides of the Jiang carp turn golden brown. Add shredded ginger, chicken broth, and fragrant leaves. Simmer for 5 minutes, then add salt, sugar, soy sauce, and cooking wine. Increase the heat to high and cook for another 5 minutes. Thicken with water starch, continue cooking for a few more minutes, then transfer to a plate.
[Key Techniques]
When frying Jiang carp, usually no additional oil is needed. If necessary, a small amount of cooking oil can be added.
[Flavor Characteristics]
- Fragrant Leaf Braised Fish is a traditional delicacy of the Zhuang ethnic group in Xilin, Guangxi. The carp from the Xiyang River in Xilin County is fatty with a clear green color. When roasted, it drips with oil, and when cooked in soup, it produces an oily sheen, hence the name “oil fish”. The fragrant leaves, a type of evergreen shrub growing along the riverbanks, impart a delightful aroma to the dish. When Zhuang people cook fish, they often add several pieces of fragrant leaves not only to remove fishy odors but also to enhance the delicious taste, promote digestion, increase appetite, and nourish the body. The combination of “oil fish” with “fragrant leaves” has become a local specialty.
- There is a story about “oil fish” and “fragrant leaves”. Legend has it that in ancient times, the water of the Xiyang River was very foul, and the fish in the river were small and thin, making them too fishy to eat. Later, the holy immortal Lutao Gong knew about this and sent his son-in-law Xiyang to bring a jar of sesame oil and a bag of fragrant leaf seeds to help the people. Xiyang arrived at the upper reaches of the Xiyang River, poured sesame oil into the river to feed the fish, and scattered fragrant leaf seeds along the banks. From then on, the fish in the Xiyang River became fat, and fragrant leaf trees grew abundantly on the riverbanks. During the annual “San Yue San” Song Festival, people cook delicious dishes using Xiyang River fish and fragrant leaves, first praising the merits of the holy immortal Lutao Gong, and then enjoying the meal with their families. Over time, Fragrant Leaf Braised Fish has become a delicious dish for the Zhuang people during festivals or when entertaining guests.