Northeastern Cuisine Delicacies（One)

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1 Zhuang Five-Colored Glutinous Rice

[Ingredients]
High-quality glutinous rice ……………………………. 3000 grams
Red orchid ………………………………………….. 1000 grams
Maple leaves ………………………………………… 1500 grams
Turmeric ……………………………………………. 250 grams

[Cooking Method]

  1. Dye extraction: Clean and crush the maple leaves, lightly sun-dry, then soak in clean water for half a day. Cook over low heat until the water temperature reaches 80°C, remove the leaves, filter out the residue, and reserve the juice. Wash the red orchid, simmer in water (enough to submerge the glutinous rice), remove the roots after cooking, filter out the residue, and reserve the juice. Crush the turmeric, add a suitable amount of water to extract the juice, then filter out the residue and reserve the juice.
  2. Wash the glutinous rice two to three times, divide into 4 portions, soak 3 portions separately in black, red, and yellow dyes until colored, then steam in a steamer.
  3. When the rice is thoroughly cooked, mix together the glutinous rice of four different colors evenly. Serve with a drizzle of sweetened oil.

[Key Techniques]
Five-Colored Glutinous Rice primarily uses glutinous rice, preferably Wuming Large Glutinous, Jingxi Fragrant Glutinous, or Huanjiang Fragrant Glutinous. The colors in the rice are dyed using extracts from edible plants, mainly comprising black, yellow, red, and the white of glutinous rice. So why is it called Five-Colored? One explanation is to avoid the taboo of three and four in cultural traditions, thus naming it five colors. Another explanation involves using red orchid extract, which contains both red and blue hues, combined with black, yellow, and white, forming the five colors.

[Flavor Characteristics]

  1. Five-Colored Glutinous Rice is a traditional food unique to the Zhuang ethnic group in Guangxi, known for its use of glutinous rice resulting in five colors.
  2. The history of Five-Colored Glutinous Rice is ancient. During the Qing Dynasty, poet Shen Zixiu wrote in “Xiyue Jisu” that in Wuming and Wuyuan (now Wuming), on March 3rd, villagers used black rice to worship the gods. In the 24th year of the Daoguang reign (1844 AD), the “Wuyuan County Chronicles” mentioned making yellow and red rice during different times. It was also documented in the “Xier’s Notes” that blue black rice was made from “Nantian Candle” to make black rice, which is now sent to the festival and social days, but there ش die among die
  1. Five-Colored Glutinous Rice has been popular for hundreds of years and continues to thrive to this day. The Zhuang people regard it as a symbol of happiness and auspiciousness. During joyful occasions such as housewarming, a baby’s full moon celebration, and other celebrations, people make Five-Colored Glutinous Rice to entertain relatives and friends who come to offer congratulations. It is also given as gifts to neighbors, fostering goodwill and mutual celebration, especially during traditional festivals like Qingming Festival and the Third Day of the Third Month Festival. It can be said that it is celebrated widely among every household of the Zhuang ethnic group.
  2. Five-Colored Glutinous Rice combines vibrant colors, enticing aroma, and delicious taste. It has the perfect texture, neither too soft nor too firm. A steamer of Five-Colored Glutinous Rice fills the entire room with a delightful fragrance. It is known for its benefits of clearing heat, detoxifying the body, and promoting digestion and health.

2 Bamboo Shoot Dumplings

[Ingredients]
Fresh bamboo shoots ……………………………… 600 grams
Monosodium glutamate (MSG) ………………………. 2 grams
Fatty pork ……………………………………… 250 grams
Szechuan peppercorn oil ………………………….. 2 grams
Lean pork ………………………………………. 250 grams
Ground black pepper ……………………………… 2 grams
Eggs …………………………………………… 2
Soy sauce ………………………………………. 20 grams
Salt …………………………………………… 40 grams
Cilantro ……………………………………….. 20 grams
Cornstarch (wet) ………………………………… 40 grams
Clear pork broth ………………………………… 400 milliliters
Green onion (chopped) ……………………………. 40 grams
Garlic paste ……………………………………. 4 grams
Chinese chives ………………………………….. 40 grams
Sesame oil ……………………………………… 4 grams

[Cooking Method]

  1. Peel the bamboo shoots, remove the tough outer layer and root, slice into thin round sheets for dumpling skins. Rinse in clean water to remove any bitterness, blanch in boiling water until thoroughly cooked, rinse again, and drain excess water. Chop the pork into a paste, place in a bowl and mix with chopped green onion, Chinese chives, salt, MSG until well combined to make the filling. Crack eggs into a bowl, add wet cornstarch, and mix into a batter.
  2. Place the filling in the center of each dumpling skin, fold over into a dumpling shape, seal the edges with the egg batter, and steam in a steamer for 15 minutes until cooked. In a separate small bowl, mix Szechuan peppercorn oil, sesame oil, garlic paste, ground black pepper, soy sauce, clear pork broth, and chopped cilantro to make the sauce, then pour over the dumplings.

[Key Techniques]
Bamboo shoot dumplings should not be steamed for too long; they are best enjoyed freshly made to preserve the fresh taste of bamboo shoots.

[Flavor Characteristics]

  1. Among the Hani ethnic group in Yunnan, who live around the Ai Lao Mountains, every household enjoys bamboo shoots. They are used not only in various dishes but also in making bamboo shoot dumplings. During winter and spring, smoke rises from every kitchen, filling the air with the fragrance of bamboo shoots, creating a picturesque scene reminiscent of the bamboo forests described in the poem “Burning Bamboo Shoots” by Gao Qi from the Ming Dynasty: “Deeply fond of burning bamboo shoots, unearthed they do not last long. Solitary smoke rises beneath the forest, blowing in the scent of bamboo.”
  2. Bamboo shoot dumplings are named for their use of bamboo shoot skins instead of traditional dumpling wrappers, filled with pork filling and steamed to perfection. They have a clean white appearance, with tender bamboo shoot flavor, and a tender, flavorful pork filling that is savory, slightly spicy, and aromatic.

3 Stir-Fried Bitter Chrysanthemum with Fermented Black Beans

[Ingredients]
Bitter chrysanthemum ……………………………… 800 grams
Monosodium glutamate (MSG) ………………………… 2 grams
Fermented black beans (豆鼓) ………………………. 100 grams
Ground black pepper ……………………………….. 2 grams
Chinese preserved sausage (腊肉) …………………… 100 grams
Chili oil ………………………………………… 10 grams
Pickled mustard greens (水腌菜) …………………….. 50 grams
Pork lard ………………………………………… 50 grams
Salt …………………………………………….. 5 grams

[Cooking Method]

  1. Rinse the bitter chrysanthemum thoroughly to remove any impurities. Blanch in boiling water until tender, then soak in clean water for 1-2 days to remove bitterness. Squeeze out excess water from the chrysanthemum. Rinse the Chinese preserved sausage with warm water and chop finely. Also chop the pickled mustard greens.
  2. Heat the pork lard in a frying pan until it is 70% hot. Add the fermented black beans and stir-fry until fragrant. Add the chopped sausage and stir-fry until browned. Add the bitter chrysanthemum and stir-fry until thoroughly cooked. Season with salt, MSG, ground black pepper, and chili oil. Stir and toss the ingredients several times. Finally, add the pickled mustard greens and stir-fry until everything is well combined.

[Key Techniques]
Bitter chrysanthemum has a delicate fragrance but a bitter taste that needs to be blanched in boiling water and soaked in clean water for 1-2 days to remove bitterness before cooking.

[Flavor Characteristics]

  1. “Southern people love fermented black beans, while northern people prefer soy sauce.” Fermented black beans are an indispensable salty condiment and seasoning in southern cuisine. Originally known as “you shu” and later renamed “dou guo” during the Qin Dynasty, the production of fermented black beans was well developed by the Han Dynasty. Merchants such as Gong Shaoweng profited greatly from selling fermented black beans, with profits sometimes reaching tens of millions. Fermented black beans come in salty and light varieties; the light version, without added salt, is often used for medicinal purposes. They are nutritionally valuable, containing protein levels comparable to beef (19.5% to 39.3%). During fermentation, beans produce a large amount of amino acids, making them a highly flavorful seasoning.
  2. Fermented black beans produced by the Hani ethnic group in Yunnan are known as “Hani MSG” and are essential in their cuisine. Made from black beans, these fermented black beans are rich in plant melanin and are believed to promote dark hair and maintain youthful looks. Stir-fried bitter chrysanthemum with fermented black beans is a common dish among the Hani people, renowned for its wild mountain flavor. The dish is savory, slightly spicy, sour, and aromatic, with a cooling effect that is considered both a culinary delight and a medicinal tonic.

4 Fresh Scallop with Original Abalone


(Ingredients)

  • Fresh scallop meat: 400g
  • Monosodium glutamate: 5g
  • Fresh abalones with shells: 14
  • Wet starch: 25g
  • Winter bamboo shoots: 25g
  • Clear broth: 75g
  • Soaked dried mushrooms: 25g
  • 1 spring onion
  • 20 green peas
  • 1 piece of ginger
  • 75g scallion oil
  • 1 clove of garlic, minced
  • Shaoxing wine: 5g
  • Salt: 3g
  • Sesame oil: 3g

(Method)

  1. First, clean the abalone shells thoroughly with a brush. Use a knife to carefully remove the meat along the edge of the shell, discard the viscera, and slice away the muscle attached to the shell. Boil the empty abalone shells in hot water, arrange them around the edge of a serving plate. Score the abalones on the shell side with a chrysanthemum flower pattern, making cuts every 0.6cm. Cut the abalones in half, slice the winter bamboo shoots and mushrooms into 1.2cm rounds and 0.6cm dice respectively, finely chop the spring onion and ginger, and slice the garlic.
  2. Prepare two small bowls. In one bowl, mix chicken broth, Shaoxing wine, monosodium glutamate, salt, and wet starch to make a white sauce. In the other bowl, mix chicken broth, soy sauce, Shaoxing wine, monosodium glutamate, and wet starch to make a red sauce.
  3. Bring a ladle of water to boil. Blanch the abalones and scallops separately until 50% cooked, then remove, drain well, and briefly fry in oil until 60-70% cooked.
  4. Heat oil in a wok. Stir-fry the diced ingredients (spring onion, ginger, garlic) until fragrant, then add the diced abalones, a dash of sesame oil, stir briefly, and transfer into the abalone shells.
  5. Clean the wok and heat oil again. Stir-fry the round ingredients (bamboo shoots, mushrooms) until aromatic, then transfer onto a serving plate.

(Key Techniques)

  1. Preferably use large, glossy, and evenly-sized abalones from Dalian, Liaoning. Fresh scallops should also be small and cylindrical, with tender meat and a clear, delicious flavor.
  2. Ensure no meat is left on the abalone shells.
  3. Blanch the ingredients briefly; remove from water as soon as they slightly contract to prevent overcooking.
  4. Stir-fry quickly and add hot broth when making sauces to activate starch molecules and ensure proper dissolution of seasoning, thereby enhancing the flavor and quality of the dish.

(Unique Characteristics)

  1. Both fresh scallops and abalones are treasures of the sea, rich in proteins, fats, sugars, minerals, etc.
  2. This dish is savory and aromatic, with contrasting red and white colors, a crispy and tender texture, and a rich, balanced sauce. It is meticulously prepared and elegantly presented, showcasing a distinctive style, making it a renowned seafood dish in the Liaoning region.

5 Dancing Dragon and Phoenix

(Main Ingredients)

  • 4 dried sea cucumbers
  • 40g Shaoxing wine
  • 1 live bamboo chicken
  • 1500g chicken broth
  • 75g fresh ginseng
  • 3g monosodium glutamate
  • 50g ham
  • 5g salt
  • 50g winter bamboo shoots
  • 75g vegetable oil
  • 50g soaked dried mushrooms
  • 2 spring onions
  • 10 Chinese cabbage hearts
  • 1 piece of ginger

(Method)

  1. After slaughtering the chicken, remove the internal organs, wash thoroughly, blanch in boiling water, then cool in cold water. Blanch the dried sea cucumbers briefly in boiling water, then drain. Slice the winter bamboo shoots and ham into thin slices, cut the large mushrooms into halves, peel and crush the ginger.
  2. Heat a wok, add vegetable oil, stir-fry the spring onions and ginger until fragrant, then add chicken broth. Bring to a boil, skim off any foam, then transfer to a large sand pot. Place the sand pot over high heat, add chicken, sea cucumbers, ginseng, mushrooms, winter bamboo shoots, and ham slices. Once the soup boils, skim off any foam, then simmer over low heat until the ingredients are tender. Remove the spring onions and ginger.
  3. Use a separate pot, carefully transfer the stewed chicken, sea cucumbers, and ginseng from the sand pot, placing the chicken and sea cucumbers with their backs facing up. Filter the broth from the sand pot into the pot, add a suitable amount of wine, ignite the alcohol burner, and simmer briefly before serving.

(Key Techniques)

  1. Use chickens slaughtered within 24 hours for tender meat and better flavor.
  2. Avoid using too much wine or large spices like cinnamon to preserve the original taste.
  3. Clean sea cucumbers thoroughly to remove impurities. Avoid leaving blanched chicken exposed to air for too long to prevent discoloration.

(Unique Characteristics)

  1. The clear and boiling chicken broth allows the chicken and sea cucumbers to dance and float, resembling dragons and phoenixes frolicking in waves, hence the name “Dancing Dragon and Phoenix.” It symbolizes joy, happiness, and a delightful scene, suitable for celebrations, banquets, and other high-class occasions.
  2. This dish is flavorful, with tender sea cucumbers and succulent chicken, leaving a lingering fragrance after eating. It is highly nutritious, beneficial for nourishing the body and replenishing qi.

6 Steamed Abalone

(Main Ingredients)

  • Clean fresh abalone: 20 grams
  • Salt: 5 grams
  • Cooking wine: 10 grams
  • Spring onion: 10 grams
  • Monosodium glutamate (MSG): 2 grams
  • Ginger: 50 grams
  • Vinegar: 25 grams
  • Sichuan peppercorns: 10 pieces
  • Soy sauce: 15 grams
  • Sesame oil: 5 grams
  • Broth: 100 grams

(Method)

  1. Make diagonal cuts on both sides of the abalone. Cut the spring onion into strips. Finely chop half of the ginger and slice the other half.
  2. Place the abalone on a plate. Add cooking wine, MSG, broth, spring onion strips, ginger slices, Sichuan peppercorns, and salt. Steam for about 10 minutes, then remove from heat and remove the spring onion, ginger, and Sichuan peppercorns.
  3. In a bowl, mix vinegar, soy sauce, finely chopped ginger, and sesame oil to make a ginger dipping sauce. Serve the abalone with the ginger sauce.
  4. When chopping the ginger, ensure it is finely minced and uniform. Keep the cutting board clean.

(Characteristic)

  1. Although called “fish,” abalone is actually a type of mollusk, belonging to the class of spineless marine animals. The soft part of abalone is rich, tender, and fatty, containing abundant protein. It is renowned for its nutritional value and believed to have medicinal properties that benefit heart health and eyesight. Abalone is considered one of the precious treasures of the sea, abundant near the islands along the coast of Dalian.
  2. This dish is characterized by its pure white color and fresh, tender texture. It is particularly enjoyable when eaten with the ginger dipping sauce.

7 Wa Cake with Sea Cucumber

(Main Ingredients)

  • Soaked sea cucumber: 75 grams
  • Monosodium glutamate (MSG): 3 grams
  • Eggs: 100 grams
  • Soy sauce: 10 grams
  • Green peas: 15 pieces
  • Broth: 400 grams
  • Cooking wine: 10 grams
  • Water starch: 15 grams
  • Salt: 5 grams
  • Pepper oil: 5 grams

(Method)

  1. Rinse the sea cucumber thoroughly and slice it. Beat the eggs in a bowl, add 175 grams of broth, season with MSG and salt, stir well to remove any foam, then steam for about 15 minutes until cooked. Drain off excess water to form the base of the wa cake. Blanch the sea cucumber briefly in boiling water, then drain and set aside.
  2. Heat a pot, add the remaining broth and seasonings, bring to a boil, adjust the seasoning to taste, and skim off any foam. Thicken with water starch, add the sea cucumber, drizzle with pepper oil, add green peas, and serve over the wa cake base.

(Key Techniques)

  1. Steam the wa cake over high heat to ensure it rises properly.
  2. Rinse the sea cucumber several times and blanch it in good broth for enhanced flavor.
  3. Quickly stir the water starch into the broth to avoid lumps.

(Characteristic)
This dish presents a distinct combination of yellow, black, and green colors with a bright and clear sauce. It boasts a savory and fresh taste, with a tender texture suitable for all ages.

8 Braised Fish Maw with Three Shredded Meats

(Main Ingredients)

  • Fish maw: 250 grams
  • Chicken breast: 100 grams
  • Ham: 15 grams
  • Lean pork: 100 grams
  • Sea cucumber: 100 grams
  • Water starch: 75 grams
  • Lily bulbs: 25 grams
  • Broth: 700 grams
  • Oil: 75 grams
  • Chicken thighs: 2
  • Cooking wine: 15 grams
  • Fatty pork: 100 grams
  • Soy sauce: 50 grams
  • Scallion: 1 stalk
  • Pepper oil: 5 grams
  • Ginger: 1 piece
  • Egg white: 1
  • Sichuan peppercorns: 5 grams
  • Monosodium glutamate (MSG): 2 grams
  • Salt: 10 grams

(Method)

  1. Slice the ham into strips, cut the sea cucumber and lily bulbs into thin strips (5 cm long, 0.33 cm thick). Cut the pork and chicken into thin strips (5 cm long, 0.5 cm thick). Slice the ginger and cut the scallion into segments.
  2. Place the fish maw in a bowl, add scallion, ginger, Sichuan peppercorns, chicken thighs, fatty pork, and broth. Steam for about 1 hour. Remove from heat, discard scallion, ginger, Sichuan peppercorns, chicken thighs, fatty pork, and strain the broth.
  3. Mix egg white, water starch, and salt to make a slurry. Stir the pork and chicken strips in a pot until evenly coated.
  4. Heat oil in a wok until hot (about 180°C), slide in the pork and chicken strips, fry until tender and floating, then remove and drain excess oil.
  5. Heat a clean wok with oil, add sea cucumber and lily bulbs, blanch quickly in boiling water, then stir-fry with pork, chicken, cooking wine, soy sauce, broth, MSG. Bring to a boil, adjust seasoning, thicken with water starch slurry, drizzle with pepper oil, and serve in a bowl.
  6. Heat broth in a pot, add seasonings, bring to a boil, skim off any foam, adjust seasoning, thicken with water starch slurry, drizzle with pepper oil. Pour some over the base of the three shredded meats, gently stir to coat, transfer to a serving plate. Pour the remaining broth over the fish maw, sprinkle with shredded ham.

(Key Techniques)

  1. Maintain the white color of chicken and lean pork to avoid contamination.
  2. Thicken the slurry for the three shredded meats slightly, or simmer until thickened. Pour over the fish maw and create a flowing consistency.

(Characteristics)
This dish boasts a vibrant mix of colors, clear and shiny sauce, tender and flavorful, with a savory taste.

9 Orange Shrimp

(Ingredients)
12 large shrimp
100g chicken broth
150g fish meat
2.5g MSG
200g shrimp meat
3g salt
75g scallion oil
10g scallions
50g vegetable oil
10g ginger
50g egg whites
5g sesame oil
25g Shaoxing wine
3g peppercorn oil
60g white sugar
15g wet cornstarch

[Preparation Method]

  1. Clean the fish meat, remove tendons, and pound into a fine paste using the back of a knife. Place in a bowl, gradually add enough water to mix into a snowflake-like paste in one direction. Then add egg whites, vegetable oil, MSG, and salt, mix well, and squeeze into 6 balls about 2.6 cm in diameter.
  2. Blanch the shrimp meat briefly in boiling water, remove and pat dry with a clean cloth. Attach each shrimp meat onto the balls, resembling peeled orange segments. Steam over high heat for 3-5 minutes until cooked, then arrange on a plate.
  3. Clean the large shrimp with their shells intact, trim off whiskers and legs, and remove the sand veins with a bamboo needle. Make a slit on the back of each shrimp to remove the digestive tract. Cut the scallions into sections and lightly crush the ginger slices with a knife.
  4. Heat oil in a wok, stir-fry the shrimp, scallion sections, and ginger slices until the shrimp turn golden brown. Add sugar and continue stir-frying until the shrimp are glazed with a bright red color and fragrant. Then add Shaoxing wine, salt, MSG, chicken broth, bring to a boil, reduce to low heat, and simmer until the sauce thickens. Remove the scallions, ginger, drizzle with peppercorn oil, stir-fry the remaining sauce in the wok, pour over the shrimp.
  5. Heat a ladle, add chicken broth and seasoning, bring to a boil, skim off any foam, adjust the seasoning, thicken with wet cornstarch, drizzle with sesame oil, and pour over the orange-shaped shrimp.

[Cooking Key Points]

  1. Use Dalian specialty Eagle Claw shrimp, which are large and meaty.
  2. Stir the fish paste vigorously in one direction to ensure proper texture. When squeezing into balls, grease your hands lightly for a smooth finish.
  3. Steam over high heat to ensure even cooking.
  4. Avoid burning the wok when stir-frying to retain the juices over high heat.
  5. Thicken the sauce quickly to prevent lumps.

[Flavor Characteristics]

  1. The shrimp used are prawns, typically calculated as 7 pieces weighing 0.5 kg, with a body length of 13-24 cm. They have five pairs of feeding feet on the head and chest, and five pairs of abdominal feet on the abdomen. Female shrimp are brightly translucent with red spots, larger and plumper, while males are transparent with yellow spots, smaller. Fresh shrimp are green in color, found in the Yellow Sea and Bohai Sea, and are best in spring and autumn.
  2. Shrimp meat has a sweet, salty, and warm flavor, with a protein content of 20.6%, fat content of 0.7%, and sugar content of 0.2%. It also contains calcium, phosphorus, iron, vitamins A, B1, B12, and niacin. Muscle tissues contain myosin and actomyosin. It is known for its kidney-tonifying, phlegm-resolving, and appetizing effects, suitable for conditions like sexual dysfunction and impotence.
  3. This dish has a bright and glossy appearance, with colors resembling glass and pink jade. It is sweet, tender, and light in flavor. It showcases fine craftsmanship and beautiful presentation, making it a famous dish of Northeastern seafood cuisine.

10 Pearl Soft-Shelled Turtle

(Ingredients)
1 soft-shelled turtle
50g soy sauce
50g starch
1 section of scallion
25g bamboo shoots
25g sesame oil
100g rendered pork fat
10g ginger
25g dried shiitake mushrooms
35g white sugar
50g chicken fat
200g cleaned fish meat
25g ham
5g salt
1000g chicken broth
100g pork caul fat
3g MSG
2g ground pepper
25g garlic
100g egg whites
25g Shaoxing wine

[Cooking Method]

  1. Slaughter and clean the soft-shelled turtle, removing the dirty shell. Blanch in boiling water until just cooked, then scrape off the black skin, rinse thoroughly, and blanch again in boiling water. Drain well. Cut bamboo shoots into rectangular slices and halve large shiitake mushrooms.
  2. Heat a wok with pork fat, fry garlic slices, scallion sections, and ginger until fragrant. Add bamboo shoots, shiitake mushrooms, then pour in soy sauce, Shaoxing wine, chicken broth, sugar, and ground pepper. Bring to a boil, add the soft-shelled turtle, reduce heat and simmer for half an hour. Add MSG to tenderize the turtle until soft. Remove and place in a serving dish. Heat the remaining broth with a little chicken fat, pour over the turtle.
  3. Combine cleaned fish meat and pork caul fat, chop into a paste. Add egg whites, salt, Shaoxing wine, scallion-ginger water, MSG, and starch. Mix well and shape into 12 balls. Blanch in boiling water until cooked, then set aside.
  4. Heat a wok, add chicken fat, then pour in chicken broth. Add Shaoxing wine, salt, MSG, adjust seasoning, then add the blanched fish balls. Simmer until well-flavored, thicken with a little starch, drizzle with sesame oil. Remove fish balls and arrange around the soft-shelled turtle.

[Cooking Key Points]

  1. Choose a soft-shelled turtle weighing around 1.5 kg during August to September. “Guihua Season, the Soft-Shelled Turtle is Fat”—at this time, the quality of the soft-shelled turtle is good, with tender and fatty meat.
  2. When slaughtering the soft-shelled turtle, hold it firmly with a thick towel in the left hand, and cut off the head with the right hand when it extends.
  3. Soft-shelled turtle has a strong odor, so it should be blanched in water several times.
  4. When blanching the fish balls, use warm water in the pot because the fish paste contains a lot of protein. If the water temperature is too high (over 80°C), the protein will coagulate too early, resulting in hard fish balls. The soup should be boiling vigorously, with wrinkles appearing on the surface of the fish balls and a honeycomb texture inside to retain freshness. If the soup is too hot, the fish balls may become tough on the outside and raw inside, reducing elasticity.

[Flavor Characteristics]

  1. Soft-shelled turtle, also known as “Jiayu”, “Tuanyu”, “Wangba”, “Jiaoyu”, etc., has a sweet and mild flavor. It contains 16.5% protein, as well as fat, carbohydrates, calcium, phosphorus, iron, and vitamins (A1, B1, B2), niacin. It nourishes yin and nourishes blood, strengthens the kidneys and bones. Suitable for bone steaming fatigue, excessive menstruation, scrofula, chronic malaria, and chronic diarrhea.
  2. This dish has clear red and white colors, is delicate and fragrant, with a shiny and thickened sauce, salty and delicious. It requires meticulous knife work and emphasizes the use of starch. It is a famous dish in Liaoning cuisine.