1 Grilled Mountain Hare in Char Siu Style
[Ingredients]
- 500g mountain hare meat
- 25g soy sauce
- 500g vegetable oil
- 15g Shaoxing wine
- 20g coriander
- 15g rice vinegar
- 10g spring onion, cut into sections
- 2g monosodium glutamate (MSG)
- 10g ginger, sliced
- 15g sugar
- 3g Chinese spices (star anise, cloves, cinnamon)
- 50g chicken broth
- 10g salt
[Cooking Method]
- Cut the hare meat into slices approximately 1cm thick, 6cm wide, and 10cm long. Soak in cold water for 30 minutes, then wash twice with clean water, squeeze out excess water, and marinate with a little soy sauce.
- Heat oil in a wok until 80% hot, then fry the hare meat until brownish-red. Remove and drain excess oil.
- Leave a small amount of oil in the wok, caramelize the sugar, add the hare meat and stir-fry until colored. Add Shaoxing wine, rice vinegar, spring onion, ginger, Chinese spices, chicken broth, salt, and soy sauce. Adjust seasoning and color. Bring to a boil, then simmer until the sauce thickens. Increase heat to reduce sauce until thick and glossy. Transfer to a bowl and let cool naturally.
- Take 150g of the cooked hare meat, slice thinly like a spread knife, arrange to resemble a wild hare shape, garnish with coriander.
[Key Techniques]
- Fry the hare meat in hot oil multiple times until brownish-red without burning.
- Use low heat when simmering the hare meat, stir frequently to prevent sticking.
[Flavor Characteristics]
“Grilled Mountain Hare in Char Siu Style” is a traditional specialty dish from Jilin Province. It uses local wild hare and is cooked to achieve a bright red color, sweet-salty taste, elastic texture, and realistic presentation.
2 Stir-Fried Meat with Starch Noodles
[Ingredients]
750g lean pork
10g chili oil
100g mung bean starch
30g soy sauce
100g sea cucumber head
15g vinegar
150g mung bean sprouts
25g soaked dried sea shrimp
100g water radish
15g minced garlic
100g spinach
10g sesame oil
30g sesame paste
25g cilantro
3g alum
[Cooking Instructions]
- Slice the lean pork into thin strips, stir-fry until cooked in a hot oiled pan, then set aside. Rinse the sea cucumber head, slice into strips, blanch briefly in boiling water, then drain well. Mix mung bean starch with water, alum, and salt, blend evenly, pour into a boiling pot to form starch noodles, cool in water, then cut into strips. Wash and slice cucumber into strips. Blanch mung bean sprouts in boiling water, drain well. Blanch spinach, cool in water, drain, then cut into strips. Slice water radish into fine strips.
- Place the starch noodles in a dish, arrange cucumber strips, mung bean sprouts, water radish strips, sea cucumber head strips, and spinach strips neatly around the noodles. Place the cooked pork strips in the center of the dish.
- Add sesame paste, chili oil, minced garlic, soy sauce, vinegar, sesame oil, soaked dried sea shrimp, and cilantro in appropriate amounts.
[Key Techniques]
- Uniform slicing ensures an attractive appearance.
- Proper seasoning emphasizes the spicy and sour flavor, favored by people in Northeast China.
[Flavor Characteristics]
“Stir-Fried Meat with Starch Noodles” is a popular cold dish from Northeast China, enjoyed with wine. It uses lean pork, mung bean starch noodles, and various vegetables, complemented by a variety of seasonings. The dish has a bright color, a balanced spicy and sour taste, appetizing aroma, and is refreshing and moisturizing, perfect for cooling down in summer and aiding digestion after drinking.
3 Scallion Oil Deer Tendon
[Ingredients]
500g soaked deer tendon
15g Shaoxing wine
100g diced chicken thigh meat
10g Sichuan peppercorn water
3 egg whites
25g rendered chicken fat
150g large scallions
30g wet cornstarch
1 carrot
10g salt
50g baby bok choy leaves
2 red cherries
20g soy sauce
50g chicken stock
3g monosodium glutamate (MSG)
[Cooking Instructions]
- Cut the soaked deer tendon into 5 cm segments. Cut the large scallions into 6 cm sections and make shallow cuts along them. Use the carrot to create 3 flower shapes. Blanch the baby bok choy leaves in chicken stock, season with salt, MSG, and sesame oil, then arrange around the edge of a serving dish. Mash the diced chicken thigh meat into a paste, mix with scallion and ginger water, salt, MSG, Shaoxing wine, and egg whites until smooth. Spread evenly on a plate, steam until cooked, then use a mold to shape into 3 deer heads. Place them on the baby bok choy leaves and garnish with the carrot flowers.
- Briefly blanch the deer tendon in boiling water, then braise in chicken stock for 2 minutes and set aside.
- Heat oil in a wok, fry the scallions and ginger until golden and fragrant, then remove. Add the deer tendon, soy sauce, Shaoxing wine, Sichuan peppercorn water, chicken stock, and MSG. Bring to a boil, then simmer over low heat for 5 minutes. Add the fried scallions, thicken with wet cornstarch, drizzle with rendered chicken fat and scallion oil, and transfer to the serving dish.
- In the same wok, add a small amount of chicken stock, season with salt and MSG, bring to a boil, thicken with wet cornstarch, and pour over the “deer heads”.
[Key Techniques]
- Use soaked deer tendon, removing any blood stains and impurities. Braise the tendon in chicken stock for flavor.
- Fry the scallions until golden and fragrant without burning.
[Flavor Characteristics]
“Scallion Oil Deer Tendon” is an innovative dish from Jilin Province, China. It features tender deer tendon flavored with Jilin’s specialty scallions and chicken fat, cooked using a simmering technique. The tendon is smooth and tender, enhanced with the fresh aroma of scallions, and has a vibrant golden color. When served, it is surrounded by bright green baby bok choy leaves and topped with carrot-made deer heads, resembling a scene of deer in spring. This dish is a highlight in high-end banquets in Jilin.
4 Three Delicacies Deer Tail
[Ingredients]
150g soaked deer tail
12g salt
300g shiitake mushrooms
3g monosodium glutamate (MSG)
15g pea shoots
15g Shaoxing wine
10g ham
10g green onion
100g cooked chicken breast
15g ginger water
30g bamboo shoots
15g rice vinegar
10g dried scallops
15g rendered chicken fat
30g wet cornstarch
[Cooking Instructions]
- Cut the soaked deer tail into small rounds. Slice the shiitake mushrooms, ham, and bamboo shoots into rounds smaller than the deer tail pieces. Cut the chicken breast into small slices.
- In a wok, add chicken broth and quickly blanch the shiitake mushrooms and bamboo shoots in boiling water. Transfer them into the chicken broth along with chicken breast, ham, dried scallops, and deer tail slices. Season with salt, Shaoxing wine, MSG, and ginger water for flavor, bring to a boil, skim off any foam. Thicken with wet cornstarch, add pea shoots, and finish with rendered chicken fat.
[Key Techniques]
- Choose deer tails with fine skin, rich fat, and an oil-black color with a red root for the best quality. Roe deer tails are smaller and of lower quality compared to red deer tails.
- Soak the deer tail: briefly soak the deer tail in hot water, clean off any impurities, boil in water for 10 minutes, then transfer to clean water. Use a knife to peel off the skin, then stir-fry with ginger and green onion in hot oil, deglaze with Shaoxing wine and water, boil the deer tail for another 10 minutes, slice into rounds.
[Flavor Characteristics]
“Three Delicacies Deer Tail” is a traditional dish from Heilongjiang Province, China. It features deer tail paired with “three delicacies” and cooked using a simmering technique. The dish is tender, nutritious, with a clear yet flavorful broth that is fresh, savory, and satisfying.
5 Golden Coin Deer Meat
[Ingredients]
1000g deer meat
25g celery
150g pork fat
2g monosodium glutamate (MSG)
100g minced chicken meat
15g Shaoxing wine
10 fresh elm yellow mushrooms
1000g rendered pork fat
1 egg white
30g wet cornstarch
Salt (amount not specified)
[Cooking Instructions]
- Wash the deer meat with water, cut into slices about 2 cm in diameter, place in a porcelain bowl, marinate with Shaoxing wine, salt, and MSG. Finely chop the celery and add it to the bowl. Marinate together for 3 hours.
- Skewer 3 slices of deer meat with 1 slice of pork fat using bamboo skewers, making about 10 skewers. Steam for 15 minutes.
- Use the egg white to beat the minced chicken meat until smooth. Add salt, MSG, and wet cornstarch, mix well, and form into 10 balls.
- Clean the fresh elm yellow mushrooms. Cut a square hole in the middle of each mushroom, then place one of the chicken meat balls onto each mushroom. Steam in a steamer basket for 5 minutes to create “golden coins.”
- Heat the rendered pork fat in a wok until it reaches 70% of its smoking point. Deep fry the steamed deer meat skewers until golden brown. Remove the bamboo skewers and arrange the deer meat skewers in the center of a serving dish. Surround them with the steamed “golden coins.”
[Key Techniques]
- Ensure the deer meat is thoroughly steamed and well-marinated.
- Pay attention to the tenderness of the deer meat during steaming and frying.
- Shape the “golden coins” to be realistic and detailed.
[Flavor Characteristics]
“Golden Coin Deer Meat” is a traditional dish from Heilongjiang Province, China. It features roe deer meat as the main ingredient, complemented by fresh elm yellow mushrooms and prepared using steaming, stuffing, and frying techniques. This dish is meticulously crafted, resembling coins, and offers a tender and savory taste with a delightful aroma. In the past, it was commonly served at banquets in the Kanto region to wish for prosperity and good luck.
6 Braised Sauce Frog
[Ingredients]
10 live frogs
15g green onions, cut into sections
10g ginger, sliced
15g cilantro
70g vegetable oil
40g soybean paste
A little white sugar
10g vinegar
15g cooking wine
10 pieces Sichuan peppercorns
5 pieces star anise
2g monosodium glutamate (MSG)
10g Sichuan peppercorn oil
10g sesame oil
30g wet cornstarch
[Cooking Instructions]
- First, stun each live frog, remove the internal organs from the mouth, peel, and chop off the claws. Then tie them with a string and wash thoroughly.
- In a wok, add chicken broth, Sichuan peppercorns, star anise, green onions, and ginger. Bring to a boil and cook for 5 minutes. Add the prepared frogs, reduce heat and simmer for 15 minutes. Remove frogs, arrange them in a circular shape on a serving plate with heads facing outward and bellies upward.
- Heat vegetable oil in the wok, stir-fry soybean paste until fragrant. Add vinegar, white sugar, MSG, then add the frogs back into the wok. Braise over low heat for about 15 minutes until the sauce reduces to 1/5 of its original volume. Thicken with wet cornstarch, drizzle Sichuan peppercorn oil, stir well, add sesame oil, and transfer to the serving plate. Garnish with cilantro in the center.
[Key Techniques]
- Preferably use female frogs as they are larger and have better nutritional value compared to male frogs.
- Avoid deep-frying as it may diminish the tender texture and freshness. Ensure the soybean paste is well-cooked and dispersed. The consistency of the thickening agent should be moderate, and reduce the sauce over high heat until it thickens and has a bright color.
[Flavor Characteristics]
- Lin frogs, also known as toad, resemble green frogs and are mainly found in the Changbai Mountains of Jilin Province and some areas of Heilongjiang Province and Inner Mongolia in northeastern China. They are most plump and flavorful during the autumn months. According to folklore, these frogs feed on ginseng seedlings, making them highly nutritious and beneficial for health. The female frogs’ ovary is prized for its medicinal properties, rich in nutrients.
- This dish is a renowned delicacy from the Northeastern region of China, featuring a reddish-brown sauce, savory taste, and tender texture, making it a rare delicacy often served at upscale banquets.
7 Braised Deer Tendon
[Ingredients]
300g soaked deer tendon
30g wet cornstarch
20g cucumber
250g clear broth
250g Chinese cabbage
25g bamboo shoots
5g spring onion
20g egg yolk cake
3g monosodium glutamate (MSG)
400g oil
3g ginger
10g sesame oil
4g salt
[Cooking Instructions]
- Cut the deer tendon into 4 long strips, then into 7cm long pieces. Cut bamboo shoots, cucumber, and egg yolk cake into bone-shaped pieces. Wash and slice the spring onions and ginger.
- Blanch the deer tendon briefly in boiling water, then transfer to a wok with clear broth and simmer for 2 minutes. Drain well. Blanch bamboo shoots and egg yolk cake in boiling water briefly.
- Heat oil in a wok, add Chinese cabbage, salt, MSG, cooking wine, and clear broth. Bring to a boil, skim off any foam, thicken lightly with cornstarch, drizzle with sesame oil, and arrange evenly around the edge of a serving plate.
- Heat a moderate amount of oil in the wok until it reaches medium heat. Fry the deer tendon briefly, then remove and drain excess oil.
- Heat more oil in the wok, stir-fry spring onions and ginger until fragrant. Add bamboo shoots, egg yolk cake, cucumber, and fried deer tendon. Pour in clear broth, MSG, salt, cooking wine, bring to a boil, thicken with cornstarch, drizzle with sesame oil, and transfer to the center of the Chinese cabbage on the serving plate.
[Key Techniques]
- Ensure thorough washing and blanching of deer tendon to remove impurities and simmer in clear broth to eliminate any unwanted flavors.
- Maintain oil temperature during frying to prevent tendon from foaming.
- Thicken the sauce with cornstarch when it reduces to about 1/3, using high heat until it becomes shiny and coats the ingredients well.
[Flavor Characteristics]
- Deer tendon, praised as one of the eight treasures, is the tendon from the limbs of the spotted deer (wild and protected species).
- In traditional Chinese medicine, it is known for strengthening tendons and bones, beneficial for treating injuries and rheumatism. According to “Compendium of Materia Medica”: “Strengthens tendons and bones, consuming it makes one resistant to cold.”
- Braised deer tendon, cooked with colorless seasonings, boasts a vibrant appearance with harmonious colors of yellow, white, and green. Its balanced flavors make it satisfying without being greasy.
8 Pearl Deer Tail Soup
[Ingredients]
1 piece of dried deer tail
100g fish meat
750g chicken broth
20g fresh bamboo shoots
20g Chinese cabbage
20g ham
10g dried mushrooms
10g cooking wine
15g flower pepper water
5g salt
2g MSG (optional)
10g sesame oil
[Cooking Instructions]
- Cut the deer tail into segments at the joints. Slice the bamboo shoots and ham into rectangular pieces. Mince the fish meat into a paste, mix with chicken broth, MSG, and salt to form fish balls about 1cm in diameter. Blanch the fish balls in boiling water until cooked, then remove and set aside. Blanch the fresh bamboo shoots, dried mushrooms, and Chinese cabbage, then rinse under cold water.
- In a pot, add the chicken broth, cooking wine, flower pepper water, salt, MSG, deer tail, and fish balls. Bring to a boil, skim off any foam, drizzle with sesame oil, then transfer to serving bowls. Garnish with fresh bamboo shoots, dried mushrooms, ham, and Chinese cabbage.
[Key Techniques]
- When preparing the deer tail, ensure meticulous attention to detail to maintain its outer skin intact. Steam for the appropriate time to prevent sponginess and tough meat.
- Ensure the fish balls are firm and float on the surface of the soup once cooked. Avoid rapid boiling when simmering the soup.
- The fish balls should be white, and the soup clear with a visible bottom layer. Maintain cleanliness throughout.
[Flavor Characteristics]
- Deer tail is made from the tail of a deer, specifically the red deer or spotted deer. It is rich in micro-blood vessels and blood essence. The best quality tails are harvested from late autumn to early spring, known as winter tails.
- It is known for nourishing Yin and strengthening Yang, beneficial for treating conditions like impotence, premature ejaculation, dizziness, ringing in the ears, and soreness in the lower back and knees.
- Deer tail is suitable for steaming, braising, and simmering methods, making it a precious ingredient in high-end banquets. This dish is esteemed for its clear soup, fresh flavor, and rich ingredients, truly a top-quality soup.
9 Stir-fried shredded pork with fern shoots
[Ingredients]
Fern shoots 250g (preserved)
Cornstarch 6g
Pork tenderloin 150g
Ginger 5g
Carrot 50g
Green onion 5g
Egg whites 2
Garlic 5g
Vegetable oil 400g
Sesame oil 5g
Salt 2g
Cooking wine 10g
MSG 3g
[Method]
- Remove the tough ends of the vegetables, cut into 3 cm long sections, soak in warm water for about 3 hours to reduce saltiness. Cut pork tenderloin into thin strips of about 8 cm, coat with egg whites and cornstarch slurry, blanch carrots in boiling water and cool.
- Heat vegetable oil in a wok until it reaches 40% heat, add pork strips and quickly stir-fry until tender, then remove from oil. Heat a small amount of oil in the wok, stir-fry green onion and ginger until fragrant, add cooking wine, stir-fry carrots, add pork strips, garlic, salt, MSG, stir-fry, drizzle with sesame oil, then serve.
[Cooking Tips]
- Squeeze fern shoots after soaking to remove excess salt.
- Use less salt than usual during cooking.
[Flavor Characteristics]
- Fern shoots, also known as bracken fern, are herbaceous plants with tender dark green stems and leaves. Fresh shoots can be preserved in salt to maintain their quality. They are praised for their freshness and are often paired with pork in dishes. Emperor Qianlong of the Qing Dynasty renamed it “如意菜” (Ruyi Cai, meaning “auspicious vegetable”) due to its original name being deemed inappropriate.
- This vegetable is harvested in late April to early May in Northeast China. When properly prepared, it is tender and flavorful, making it a favored ingredient in both vegetarian and meat dishes.
- Known as the “king of mountain vegetables,” fern shoots add a unique aroma and delicate texture to dishes when stir-fried with meat. It is a delicious accompaniment to wine.
10 Deep-fried Spring Onion Rolls
[Ingredients]
Pork tenderloin 150g
Sesame oil 10g
Shredded green onion 5g
Chinese chives 50g
Soaked black fungus (wood ear mushrooms) 15g
Soaked dried shrimp 15g
Eggs 4
Winter bamboo shoots 20g
Salt 3g
Flour 20g
MSG 2g
Soy sauce 5g
Clear broth 70g
Cooking wine 3g
Wet cornstarch 15g
Peanut oil 750g
[Method]
- Cut pork tenderloin into matchstick-sized strips. Thinly slice black fungus and winter bamboo shoots. Mix flour with water to make a thin batter.
- Heat 25g of peanut oil in a wok, stir-fry pork strips, shredded green onion, and winter bamboo shoots briefly. Add soy sauce, cooking wine, salt, MSG, dried shrimp, shredded black fungus, and clear broth. Bring to a boil, thicken with wet cornstarch, drizzle with sesame oil, and set aside as filling.
- Crack eggs into a bowl, add a small amount of wet cornstarch and salt, mix well. Clean the wok, heat and lightly oil it, pour the egg mixture into the wok in 4 batches to make thin omelette sheets. Cut each omelette sheet into two semicircles.
- Lay the omelette sheets flat on a cutting board, spread batter around the edges, spoon the cooked filling onto the middle of each sheet, place Chinese chives at one end, roll into cylinders about 2.5 cm thick.
- Heat peanut oil in a pan to 180°C, fry the rolled omelettes until golden brown and crispy. Remove and slice each fried roll into 4 cm segments, arrange neatly on a plate.
[Cooking Tips]
- The best quality Chinese chives for this dish are those naturally grown in early spring.
- Fry the rolls in oil heated to about 180°C. Too cool and they will open up; too hot and the egg skin will burn while the inside remains raw.
[Flavor Characteristics]
- Chinese chives, historically known as “yang-raising grass,” have been cultivated in China for over 3,000 years. Rich in vitamins, calcium, phosphorus, iron, and other minerals, they are not only delicious but also have medicinal properties according to traditional Chinese medicine, believed to warm the liver and kidneys and strengthen yang. Spring-grown Chinese chives have a particularly fragrant and pleasant taste.