1 Clay Pot Duck Oil Stinky Tofu
[Ingredients]
Stinky tofu ……………………………… 600 grams
Salt ………………………………………. 7 grams
Ginger …………………………………… 10 grams
Chili powder ……………………………. 10 grams
Green onion …………………………….. 10 grams
[Cooking Method]
- Evenly rub salt and chili powder on both sides of the stinky tofu. Use a knife to cut it into 4.5 cm square pieces, and neatly layer them in a clay pot. Wash and shred the green onion and ginger, then scatter them over the tofu.
- While roasting the ducks in a hanging stove, after the ducks have been in the oven for 5 minutes and the duck skin has started to brown, place the clay pot on the oven floor. Position a clay pot under each duck, ensuring it collects the dripping duck oil accurately. After 25-30 minutes, remove the clay pot with a plate underneath and serve along with the roasted duck.
[Key Techniques]
Flavor the stinky tofu with green onion and ginger, and chili powder is essential for authentic taste.
[Flavor Characteristics]
- In recent years, this dish has become widely popular in Yunnan halal restaurants. It combines the fluffy and tender texture of steamed tofu, the spicy and oily richness of stir-fried tofu, the crispy and savory qualities of braised tofu, and the comforting form of soupy tofu, making it highly favored.
- The cooking method is distinctive: during the roasting of ducks in a hanging stove, stinky tofu is placed in clay pots at the bottom. The duck oil drips onto the tofu during roasting, cooking it alongside the duck. This method also prevents harmful smoke from duck fat dripping onto the charcoal.
2 Crispy Five-Spice White Kidney Beans
[Ingredients]
Dry white kidney beans ………………… 200 grams
Monosodium glutamate (MSG) ………….. 2 grams
Dried beef …………………………………. 200 grams
Cornstarch ………………………………… 5 grams
Water-pickled vegetable mince ……….. 100 grams
Five-spice powder ………………………. 10 grams
Fructus amomi (Chinese black cardamom) . 4 grams
Edible alkali ……………………………….. 3 grams
Star anise …………………………………. 10 grams
Rapeseed oil ……………………………… 1000 grams
Green onion segments …………………… 10 grams
(approximately 100 grams)
Salt ………………………………………… 10 grams
[Cooking Method]
- Rinse the dry white kidney beans thoroughly. Boil them together with dried beef, Chinese black cardamom, star anise, and edible alkali until the beans are 80% cooked. Remove the white kidney beans and drain them well. Discard the Chinese black cardamom and star anise. Add five-spice powder, cornstarch, and reserve the dried beef separately.
- Heat rapeseed oil in a frying pan until it reaches 70% hot. Fry the white kidney beans until they are crispy. Remove and drain the excess oil.
- Leave 20 grams of oil in the pan, stir-fry the green onion briefly, then add the water-pickled vegetable mince and white kidney beans. Season with salt and MSG, mix well, and serve on a plate.
[Key Techniques]
After boiling together, discard the dried beef. For those who enjoy spiciness, add an appropriate amount of dried chili powder.
[Flavor Characteristics]
- White kidney beans come in large, medium, and small sizes. The large ones resemble chicken kidneys, with a pure taste and a pleasant texture.
- The Hui people in Yunnan particularly enjoy simmering white kidney beans with dried beef, resulting in a smooth and aromatic dish that is popular during festivals like Eid and other celebrations.
3 Stuffed Matsutake Mushroom
[Ingredients]
Fresh matsutake mushroom ………………. 300 grams
Chicken breast ……………………………….. 100 grams
Ham, diced …………………………………….. 80 grams
Green onion …………………………………… 10 grams
Pork fat ……………………………………….. 70 grams
Egg whites ……………………………………… 2
Salt ……………………………………………. 8 grams
Wet cornstarch ………………………………… 2 grams
MSG ………………………………………….. 3 grams
Rendered pork fat ……………………………… 4 grams
Ground white pepper …………………………. 4 grams
Chicken broth ………………………………. 500 ml
Ginger ……………………………………….. 8 grams
[Cooking Method]
- Cut chicken breast and pork fat into small pieces. Place the pork fat on a chopping board, then place the chicken and pork fat on top and pound into a mince with the back of a knife. Transfer to a bowl and add 0 grams of salt, 0 grams of MSG, 0 grams of white pepper, egg whites, green onion and ginger juice. Mix thoroughly to create the filling.
- Clean the matsutake mushrooms and place them cap side down on a table. Spread the filling evenly on top, sprinkle with diced ham, place in a bowl, and steam for 6 minutes. Remove from the steamer and invert onto a plate.
- Heat a wok, add chicken broth, bring to a boil, then add 0 grams of salt, 0 grams of MSG, 0 grams of white pepper, adjust the seasoning, thicken with wet cornstarch, drizzle with rendered pork fat, and pour the sauce over the matsutake mushrooms.
[Key Techniques]
Use only the caps of the fresh matsutake mushrooms, spread a layer of filling on top, place in a bowl, steam vigorously for 15 minutes until cooked.
[Flavor Characteristics]
- Matsutake mushrooms are highly valued not only for their firm texture and aromatic fragrance but also for their high nutritional value and medicinal benefits. Analysis shows they contain 17% crude protein, 8.7% pure protein, 61.5% soluble nitrogen compounds, and rich vitamins B1, B2, C, and PP. They are known for their digestive aid, pain relief, phlegm elimination, and anti-parasitic properties. Modern research indicates that matsutake mushrooms’ polysaccharides have certain effects in treating diabetes and cancer. Regular consumption can regulate metabolism, lower blood pressure, and reduce cholesterol.
- Lijiang County, inhabited by the Naxi people, is one of Yunnan’s main producers of matsutake mushrooms. Stuffed matsutake mushrooms are a precious delicacy in Naxi wedding banquets, renowned for their savory and aromatic taste and attractive appearance.
4 Cold Salad with Water Celery
[Ingredients]
Water celery ……………………………….. 300 grams
Fresh red chili peppers …………………… 20 grams
Pork hind leg meat ……………………….. 200 grams
Cilantro leaves ……………………………. 20 grams
Pea starch noodles (liangfen) …………… 200 grams
Garlic cloves ……………………………… 20 grams
Roasted peanuts, ground ……………….. 30 grams
Soy sauce …………………………………. 40 grams
Salt ………………………………………… 8 grams
Sour water ………………………………. 200 grams
MSG ……………………………………….. 3 grams
[Cooking Method]
- Remove leaves and roots from the water celery, wash the stems, and cut into small pieces. Add salt, knead to soften, and squeeze out excess water. Cut the pea starch noodles into strips and mash into a paste. Clean the pork meat, wrap it in banana leaves, bury it in hot ashes until browned, then chop finely.
- Mix chopped water celery, chopped pork, mashed pea starch noodles, ground peanuts, and seasonings together in a bowl. Mix well and serve immediately.
[Key Techniques]
Sour water: A unique seasoning of ethnic minorities in Dehong Prefecture, Yunnan. It is made by fermenting radish leaves and rice broth in a jar until sour, then boiling the liquid in a pot and storing it in another jar for later use.
[Flavor Characteristics]
- Water celery, also known as wild celery, is a perennial herbaceous plant. It grows in low-lying wet areas or paddy fields in southwestern Yunnan. In summer and autumn, the tender tips are harvested for their pungent and aromatic flavor.
- Celery is renowned for its unique aroma and is often referred to as one of the “Three Wonders of the Kitchen”. Since ancient times, celery has been praised for its strong fragrance. Tang Dynasty poet Du Fu mentioned celery in his poems such as “Cooking rice at the Green Mud Pavilion’s bottom with celery” and “Fragrant celery in the Emerald Brook soup”. The “Book of Dragon’s Form” records an anecdote where Emperor Taizong of Tang amused his advisor Wei Zheng with a meal including three cups of vinegar with celery.
- This dish is a famous cold dish of the Achang ethnic group, known for its sour, spicy, and refreshing flavors. Celery contains rich volatile aromatic substances, which not only stimulate appetite but also have refreshing and brain-boosting effects.
5 Cold Salad with Green Papaya
[Ingredients]
Green papaya ……………………………… 400 grams
Pea starch noodles (liangfen) ……………… 200 grams
Beef brisket ……………………………… 200 grams
Peanuts …………………………………… 60 grams
Rice vermicelli ………………………….. 200 grams
Salt ………………………………………. 6 grams
MSG ………………………………………. 3 grams
Green chili peppers ……………………….. 40 grams
Sour water ……………………………….. 200 ml
Garlic ……………………………………. 40 grams
Soy sauce ………………………………… 40 grams
Cilantro ………………………………….. 40 grams
[Cooking Method]
- Wash the green papaya, cut it in half, remove the seeds, and shred it finely. Rinse the beef brisket thoroughly, remove any blood, and mince it finely. Blanch the pea starch noodles in boiling water until slightly softened. Cut the green chili peppers, cilantro, and garlic into small pieces. Roast the peanuts until fragrant, then grind them into a paste.
- Arrange the rice vermicelli on a plate, layer with pea starch noodles, shredded green papaya, and minced beef. In a bowl, mix soy sauce, salt, MSG, peanut paste, sour water, green chili peppers, garlic, and cilantro. Pour this mixture over the rice vermicelli, sprinkle with cilantro leaves, and toss well before serving.
[Key Techniques]
Green papaya is usually consumed as a fruit when ripe, offering a delicious and fragrant taste. For this dish, use unripe fruits, shred them finely, and do not blanch or salt them. Serve them raw.
[Flavor Characteristics]
- Green papaya is a tropical soft-wooded small tree, fast-growing and prolific. When ripe, its skin turns yellow, and it is round or nearly round in shape with pentagonal cavities visible in cross-section. It contains hundreds of small black round seeds embedded in the fruit wall. The flesh is yellow or orange-red, thick, juicy, sweet, and rich in vitamins A and C. Papain, an enzyme found in papaya, is valuable for breaking down proteins into amino acids. Apart from being eaten fresh, green papaya can be processed into juice, preserves, or jams. Unripe fruits are used as vegetables.
- Cold salad with green papaya is a specialty dish among ethnic minorities, using unripe green papaya. It combines the flavors of both food and salad, offering a unique taste with a strong sour and spicy flavor that aids digestion.
6 Stewed Stinky Bamboo Shoots
[Ingredients]
Fresh bamboo shoots ………………………… 600 grams
Dried chili segments ……………………….. 3 grams
Wild garlic shoots …………………………. 1000 grams
Mixed bone broth ………………………….. 100 ml
Salt ………………………………………. 5 grams
Vegetable oil ……………………………… 50 grams
[Cooking Method]
- Start by digging an outdoor pit and line the bottom and sides with two layers of fresh banana leaves. Clean the harvested bamboo shoots, boil them in water until cooked, then remove and dry them. Place them in the pit, cover with fresh banana leaves, seal with soil, and sprinkle with a little water. Every day afterward, sprinkle water over it. After a few days, the bamboo shoots ferment and become stinky bamboo shoots.
- Remove the stinky bamboo shoots from the pit, cut them into strips, and wash them thoroughly. Heat a pan over high heat, add vegetable oil, heat until it’s hot, then fry the dried chili segments until fragrant. Add the wild garlic shoots and stir-fry briefly. Next, add the stinky bamboo shoot strips and stir-fry briefly again. Season with salt and mixed bone broth, simmer until cooked.
[Key Techniques]
The method of making stinky bamboo shoots is unique and traditional, suitable only in the subtropical areas of southern Yunnan.
[Flavor Characteristics]
“Jimi” in the language of the Drung ethnic group means stinky bamboo shoots. It is a traditional home-style dish of the Drung people in Yunnan, characterized by its salty, fresh, spicy, and pungent aroma. While it has a strong smell, it tastes delicious and aromatic when eaten, somewhat similar to stinky tofu in Han Chinese cuisine. Properly preserved, it can be enjoyed year-round.
7 Stir-Fried Lamb with Fried Bean Cakes
[Ingredients]
Fried bean cakes ……………………………… 250 grams
Soy sauce …………………………………….. 30 grams
Lamb loin …………………………………….. 100 grams
Shaoxing wine ………………………………… 10 grams
Shredded spring onion …………………………. 20 grams
Vinegar ………………………………………. 5 grams
Ginger, minced ………………………………… 10 grams
Sesame oil …………………………………… 10 grams
Garlic, minced ………………………………… 10 grams
Peanut oil …………………………………… 500 grams
Potato starch …………………………………. 10 grams (approximately 70 grams in use)
[Cooking Method]
- Cut the fried bean cakes into slices that are 3.3 cm long and 0.33 cm thick. Remove the tendons from the lamb loin and cut across the grain into strips about 0.17 cm thick. Mix minced spring onion, minced ginger, minced garlic in a bowl, add soy sauce, Shaoxing wine, vinegar, dry potato starch, and 20 grams of water to make a slurry.
- Heat peanut oil in a wok over high heat until it reaches 180°C (356°F). Fry the sliced fried bean cakes, stirring constantly, for about 4 to 5 minutes until they are deep golden brown and crispy. Add the lamb strips and fry briefly together. Quickly drain the oil, while flipping the wok, gradually pour in the prepared slurry to coat the fried bean cakes and lamb strips evenly. Drizzle with sesame oil, toss a few times, and it’s ready to serve.
[Key Techniques]
Making Fried Bean Cakes: Mix 500 grams of mung bean flour with 1250 grams of cold water to form a batter. Heat an iron pan (about 60 cm in diameter, slightly concave in the center) over low heat, pour 300 grams of batter onto the pan, and use a wooden or bamboo spatula to spread it into a 3 mm thick round cake. Cook for about 3 minutes until the cake turns yellow, then lift the edges with a spatula and remove from the pan. This is the process of making fried bean cakes.
[Flavor Characteristics]
“Fried bean cakes” are a favorite dish among the Hui ethnic group in Beijing, made by frying mung bean batter. This dish features crispy fried bean cakes, tender lamb strips, and a rich flavor of ginger and garlic, with no visible slurry remaining in the dish after serving.
8 Yu Mi Quan Hui
[Ingredients]
Canned corn ………………………………… 150 grams
Salt ………………………………………… 1 gram
Chicken gizzards ……………………………. 4 pieces
Monosodium glutamate (MSG) …………………… 2.5 grams
Duck feet …………………………………… 8 pieces
Shaoxing wine ……………………………….. 0 grams
Cooked chicken skin ………………………….. 10 grams
Wet starch ………………………………….. 7.5 grams
Rehydrated fish bones ………………………… 10 grams
Chicken broth ……………………………….. 500 grams
Rehydrated fish stomach ………………………. 5 grams
Spring onion, cut into sections ……………….. 2.5 grams
Canned fresh mushrooms ……………………….. 10 grams
Ginger slices ……………………………….. 2.5 grams
Clean winter bamboo shoots …………………….. 10 grams
Ginger juice ………………………………… 10 grams
Fresh green peas …………………………….. 10 grams
Alkaline substance (alkaline) …………………. 2 grams
Milk …………………………………………. 120 grams
Rendered chicken fat …………………………. 50 grams
[Cooking Method]
- Rinse the chicken gizzards and duck feet thoroughly, then boil until cooked. Remove the fat from the chicken gizzards and halve the larger ones. Remove tendons and bones from the duck feet, then cut each into 3 pieces. Cut the cooked chicken skin into pieces similar in size to the duck feet. Wash the rehydrated fish bones and cut into 1.65 cm square pieces. Cut the rehydrated fish stomach into pieces that are 3.3 cm long and 1 cm wide, then wash with warm water. Cut the large canned mushrooms into 3 pieces. Slice the clean winter bamboo shoots into pieces that are 2.6 cm long, 1 cm wide, and 0.5 cm thick.
- Blanch all the above ingredients in boiling water briefly, then drain. Dissolve the alkaline substance in boiling water, add the fresh green peas briefly, then remove and soak in cold water to cool.
- Heat the rendered chicken fat in a wok over high heat until it reaches 70% hot. Add spring onion sections and ginger slices, fry until golden brown. Pour in Shaoxing wine, then add chicken broth and cook for about 20 seconds. Remove the spring onion sections and ginger slices. Immediately add the cooked chicken gizzards, duck feet, chicken skin, fish bones, fish stomach, canned mushrooms, and winter bamboo shoots. Simmer for about 20 seconds, then add green peas, canned corn, milk, and salt. Bring to a boil, then use wet starch diluted with water to thicken the mixture. Season with ginger juice and MSG.
[Key Techniques]
For this dish, it’s preferable to use canned corn that includes corn kernels and corn puree.
[Flavor Characteristics]
“Yu Mi Quan Hui” is a seasonal specialty dish from the Beijing Hongbinlou Halal Restaurant, renowned since the 1930s. Using canned corn, it has a porridge-like consistency with a unique fresh aroma. It can be made throughout the year. The dish combines a variety of ingredients, hence the name “Yu Mi Quan Hui”. The resulting soup is milky white, the corn is tender and fragrant, complemented by a rich combination of meats, resulting in a flavorful and hearty dish.
9 Zhusha Tofu
[Ingredients]
Soft tofu …………………………………… 300 grams
Monosodium glutamate (MSG) …………………… 3 grams
Chicken broth ……………………………….. 150 grams
Wet starch ………………………………….. 20 grams
Raw chicken breast meat ………………………. 150 grams
Chopped scallions ……………………………. 5 grams
Salted duck egg yolks, cooked …………………. 150 grams
Yellow rice wine …………………………….. 20 grams
Salt …………………………………………. 5 grams
Duck fat ……………………………………. 100 grams
[Cooking Method]
- Remove the tendons from the raw chicken breast meat and chop into a paste. Mix with 50 grams of chicken broth until smooth. Grind the salted duck egg yolks into a paste and mix with 50 grams of chicken broth until smooth. Remove the top and bottom layers of the tofu, then mash into a paste.
- Strain the chicken meat paste, egg yolk paste, and tofu paste separately through a sieve to remove residue. Mix each paste with chicken broth, yellow rice wine, MSG, wet starch, and salt until it forms a thick batter.
- Heat a wok over medium heat and add 50 grams of duck fat. When the fat is moderately hot, briefly fry the chopped scallions. Add the mixed meat, egg, and tofu batter, stirring continuously for 2 minutes. Finally, drizzle with the remaining duck fat.
[Key Techniques]
Use soft tofu for this dish. Blanch in boiling water to remove the beany flavor, then remove the outer skin and mash into a paste.
[Flavor Characteristics]
Zhusha Tofu is a traditional Halal dish originating from the Hongbinlou Halal Restaurant in Beijing (established in Tianjin in 1899, relocated to Beijing in 1955). This dish is meticulously prepared with a rich red color and shiny texture. The texture is fine and tender, resembling bean paste, with a remarkably fresh and fragrant taste that is highly appreciated by diners.
10 Stuffed Tofu
[Ingredients]
Tofu ………………………………………… 1000 grams
Monosodium glutamate (MSG) …………………….. 5 grams
Pork …………………………………………. 400 grams
Stock ………………………………………… 250 grams
Scallions …………………………………….. 100 grams
Salt …………………………………………. 30 grams
Dried shiitake mushrooms ………………………. 100 grams
Pork fat ……………………………………… 100 grams
Ground pepper …………………………………. 5 grams
Soy sauce …………………………………….. 10 grams
Cornstarch ……………………………………. 70 grams
Sesame oil ……………………………………. 50 grams
[Cooking Method]
- Mash the tofu into a paste using chopsticks. Add 10 grams of salt and mix well. Drain excess water using a clean, coarse cloth. Chop the pork into a paste and finely chop the scallions. Remove the stems from the dried shiitake mushrooms, wash thoroughly, squeeze out excess water, and chop into a paste.
- Mix the pork paste with mushroom paste, chopped scallions, 40 grams of cornstarch, 10 grams of salt, 10 grams of soy sauce, 2.0 grams of ground pepper, and 20 grams of pork fat until it forms a sticky filling.
- Take 10 grams of tofu paste and flatten it in the palm of your hand. Place 7.5 grams of filling in the center of the tofu paste and wrap it into a ball. Repeat for each ball.
- Heat a pan over medium heat and add 20 grams of pork fat. When hot, fry the tofu balls until golden brown on one side. Add another 20 grams of pork fat and flip to fry the other side.
- In another pot, bring stock, MSG, salt, soy sauce, and remaining pork fat to a boil. Add the fried tofu balls and simmer for 5 minutes until the sauce slightly thickens. Arrange the tofu balls in a serving bowl.
- Pour the remaining sauce from the pot into a separate pan. Mix water with cornstarch to create a slurry and thicken the sauce. Pour over the tofu balls. Drizzle with sesame oil, sprinkle with ground pepper, and serve.
[Key Techniques]
- The ratio of tofu paste to filling is 2:1.
- This dish involves frying, steaming, and thickening with cornstarch, similar to the northern Chinese dish “Nanjiang Meatballs”.
[Flavor Characteristics]
Stuffed Tofu is a traditional dish of the Zhuang ethnic group in Guangxi, known for its rich and flavorful broth, tender texture, and delicious taste. It is commonly served during festivals or as a treat for guests.