1 Longjiang Mixed Vegetables
[Ingredients]
Shan mushroom 50g
Pig’s head mushroom 50g
Yellow flower vegetable (daylily) 50g
Shiitake mushroom 50g
Pleurotus eryngii mushroom 50g
Green onion 10g
Wood ear mushroom 50g
Ginger 10g
Dried flower mushroom 50g
Salt 10g
Jin mushrooms 50g
MSG 2g
Rendered lard 50g
Clear broth 50g
[Cooking Method]
- Blanch soaked shan mushrooms, yellow flower vegetable, pleurotus eryngii mushroom, wood ear mushroom, shiitake mushroom, jin mushrooms, pig’s head mushroom, and green onion separately in boiling water until cooked. Remove, drain excess water, then stew in clear broth with seasonings until flavors are infused.
- Arrange the stewed ingredients on a plate in a windmill shape according to their colors, placing yellow flower vegetable in the center.
- Heat rendered lard in a ladle, stir-fry green onion and ginger until fragrant, add clear broth and bring to a boil. Remove green onion and ginger, adjust seasoning with various flavorings, thicken with a wet cornstarch slurry to desired consistency. Bring to a boil, drizzle with hot oil, and pour over the prepared ingredients.
[Key Techniques]
- Stew the ingredients thoroughly using fresh broth.
- When plating, ensure alternating colors for an appealing presentation.
- Distribute the thickening slurry evenly.
[Flavor Characteristics]
Longjiang Mixed Vegetables is a renowned dish from Heilongjiang Province, prepared with local specialties such as shan mushrooms, yellow flower vegetable, pig’s head mushroom, and wood ear mushroom. The dish is neatly shaped, visually appealing, with a mild flavor and unique taste.
2 Monkey Heads Crossing the River
[Ingredients]
12 small monkey head mushrooms
5 egg whites
100g chicken breast
1g white pepper powder
100g shrimp meat
100g rehydrated sea cucumber
9g salt
10g ginger juice
3g monosodium glutamate (MSG)
500g clear broth
[Cooking Instructions]
- Chop chicken breast, sea cucumber, and shrimp meat finely. Mix with salt, MSG, cooking wine, ginger juice, white pepper powder, and egg whites to make the filling. Steam the monkey head mushrooms in the clear broth with a pinch of salt and MSG until tender. Hollow out the stems with a sharp knife and stuff them with the prepared filling.
- Beat 4 egg whites with 150g of clear broth and 2g of salt. Pour into a pan and steam over low heat for about 10 minutes to create a fluffy base. Steam the stuffed monkey head mushrooms in a steamer for about 10 minutes, then place them on the fluffy base.
- Bring the remaining clear broth to a boil in a pot. Season with MSG and salt, skim off any foam, and pour over the dish.
[Cooking Tips]
- Choose monkey head mushrooms that are not too large, ideally around 3 cm in diameter.
- Steam the egg whites slowly to avoid large bubbles. Adding a little cold water during preparation can improve the texture of the fluffy base.
- The amount of broth used should be approximately half the volume of the mushrooms.
[Flavor Characteristics]
- Monkey head mushrooms are a precious edible fungus, mainly found in Northeast China, often growing on broken or decayed trunks of oak or chestnut trees. When fresh, they are milky white, turning light yellow when mature, and yellow-brown when dried. Named for their resemblance to a monkey’s brain, they have long been regarded as one of the four great mountain delicacies of the North. There is a local legend that explains their name, suggesting they grew from the heads of monkeys killed to protect crops and orchards.
- “Monkey Heads Crossing the River” is a craft dish featuring tender small monkey head mushrooms filled with a mixture of seafood and poultry, served in a soup bowl where they move like a group of monkeys crossing a river.
- The term “mountain treasure monkey head” is often used to illustrate their rich nutritional value and unique taste. Modern medical studies have shown they possess notable anticancer properties and enhance the body’s immune function.
- This dish is known for its clear and delicious broth, as well as its elegant presentation.
3 Crispy Green Beans
[Ingredients]
250g green beans
50g fermented flour
50g warm water
750g lard
30g sesame oil
2g Sichuan peppercorns
5g salt
3g monosodium glutamate (MSG)
200g flour
5g baking soda
[Cooking Instructions]
- Trim the ends of the green beans and cut them into 6cm-long pieces. Blanch them in boiling water until tender, then remove and drain.
- Place fermented flour in a bowl, add water, flour, baking soda, 10g sesame oil, and a pinch of salt. Mix slowly at first, then more vigorously until smooth to create the crispy batter.
- Heat the remaining sesame oil in a wok until it reaches about 70% heat. Add Sichuan peppercorns and fry until fragrant. Remove the peppercorns and add the blanched green beans, salt, and MSG. Stir-fry briefly, then transfer to a colander to drain excess oil.
- Heat the lard in the wok until it reaches about 70% heat. Coat each green bean evenly with the crispy batter and fry in batches until the coating is crispy. Increase the oil temperature to about 80% heat for a second frying round, frying for about 10 seconds. Remove and drain on paper towels, then serve.
[Cooking Tips]
- As the saying goes, “Green beans don’t need oil or salt,” it’s necessary to season the green beans before cooking.
- Use the method of double frying: the first fry ensures the beans are cooked and shaped, while the second fry achieves crispiness. Maintain high oil temperature and fry briefly for a crispy exterior and tender interior.
[Flavor Characteristics]
- Green beans, also known as string beans or snap beans, originally from Central America, have been cultivated in China for centuries. They are widely consumed and valued for their rich nutrition, vibrant green color, and crisp, tender texture. Green beans are rich in vitamins A and B, low in sodium, and when prepared in sweet and sour dishes, they offer a delightful crunch suitable for those avoiding salt.
- This dish, fried to perfection, features a crispy exterior, tender interior, and a deep green color, offering a delightful contrast in texture and taste.
4 Egg-coated Spring Chives
[Ingredients]
150g spring chives
5 egg whites
2.5g salt
3g Sichuan peppercorn salt
20g cornstarch
750g peanut oil
[Cooking Instructions]
- Remove the tough stems from the spring chives, wash them thoroughly, and pat dry. Sprinkle with salt and gently rub.
- Whisk the egg whites until frothy, then mix with cornstarch to form a batter.
- Heat peanut oil in a wok until it reaches about 70-80% heat. Coat each spring chive evenly with the egg white batter, and fry in batches until light golden brown. Remove and drain on paper towels, then serve garnished with Sichuan peppercorn salt.
[Cooking Tips]
- Use fresh egg whites and ensure the bowl is clean without any traces of oil, salt, alkali, or water. Whisk the egg whites vigorously and continuously until they form stiff peaks that can hold their shape when the whisk is lifted.
- If the spring chives are long, you can cut them into segments of 7-8 cm for easier frying.
- When coating with the batter, ensure each chive is coated individually and evenly to maintain their shape.
[Flavor Characteristics]
- This dish features spring chives as the main ingredient, prepared using a technique that gives them a crispy texture reminiscent of fried fish, hence the name “Egg-coated Spring Fish”. It is a seasonal delicacy in Northeast China.
- Spring chives, also known as garlic chives or Chinese chives, are harvested in early spring, with the best quality being those picked around Qingming Festival when they are vibrant red and tender. According to folklore, the red color on the chives is dyed by the tears of azaleas, hence the saying “Azalea’s Tears Redden Spring Chives”. They are not only aromatic but also rich in nutrients such as protein, fats, calcium, phosphorus, iron, and vitamins. They have been documented in Chinese culinary records since the Eastern Jin Dynasty, served as tribute during the Tang Dynasty, and widely enjoyed since the Ming and Qing Dynasties. Today, they are a common household dish and are also served during banquets for their exquisite flavor and lingering appeal.
5 Three Delicacies Tofu
[Ingredients]
300g tender tofu
50g soaked shiitake mushrooms
50g soaked sea cucumber
50g diced fresh scallops
50g cooked chicken breast
50g baby bok choy
50g fresh shrimp meat
25g ham
1000g clear broth
25g peanut oil
10g minced garlic
3g cooking wine
10g salt
4g monosodium glutamate (MSG)
[Cooking Instructions]
- Slice the tofu into pieces that are 4 cm long, 3 cm wide, and 0.5 cm thick. Blanch in boiling water briefly, then remove and set aside.
- Slice the shiitake mushrooms, sea cucumber, chicken breast, and ham. Cut the shrimp into diagonal slices and marinate the shrimp slices and diced scallops separately with salt, then coat with egg white batter.
- Heat oil in a wok until warm, then quickly stir-fry the shrimp slices and diced scallops until tender. Remove and set aside. Blanch the shiitake mushrooms, sea cucumber, chicken breast, baby bok choy, and ham in boiling water briefly, then remove and let cool.
- In a clean wok, heat peanut oil until hot, then add cooking wine followed by clear broth. Bring to a boil, then add tofu, shiitake mushrooms, sea cucumber, chicken breast, and ham. Simmer over low heat for about 5 minutes. Add shrimp meat, diced scallops, baby bok choy, salt, and MSG. Simmer briefly, then transfer to a serving bowl. Garnish with minced garlic before serving.
[Cooking Tips]
- Ensure the clear broth is clear and rich in flavor.
- Blanching the tofu removes any bitterness and helps it maintain its shape during cooking.
- Freshly minced garlic is used for flavor enhancement. It should be prepared just before use to avoid developing a strong odor over time.
[Flavor Characteristics]
Tofu has a history of over two thousand years in China and is widely enjoyed, especially in the northeastern provinces where there is a saying “Tofu is life.” The Ming poet Su Ping once praised tofu in a poem: “It is said that Huainan’s technique is the best, where the skin retreats to reveal the essence, ground into fine pulp like rolling jade liquid, boiling in soup as if snowflakes. The vat immerged, shadows of toads appeared, and a golden knife cut the flawless jade.” Tofu is nutritious, economical, and versatile, with hundreds of dishes made from it. Three Delicacies Tofu is a famous dish among them, known for its fresh taste, tender texture, and luxurious presentation in a rich broth with a variety of fresh ingredients. It is suitable for upscale banquets and is highly valued for its exquisite flavors.
6 Clay Pot Tofu
[Ingredients]
Tender tofu 500g
Vegetable oil 30g
Chinese flowering cabbage (You Cai) 50g
Small shrimp 50g
Rich chicken broth 500g
Fresh mushrooms 50g
Shaoxing wine 8g
Salt 8g
Monosodium glutamate (MSG) 3g
Vinegar 5g
Szechuan peppercorns 30 pieces
Scallion sections 10g
Dried chili peppers 7g
[Cooking Method]
- Cut tofu into 3cm square pieces, blanch briefly in boiling water, then drain well. Cross-cut the base of Chinese flowering cabbage, wash thoroughly. Slice fresh mushrooms into thin strips, and cut dried chili peppers into small pieces.
- Heat 30g of oil in a clay pot, add scallion sections, Szechuan peppercorns, and dried chili pepper pieces. Fry until fragrant, then transfer the oil to a bowl and set aside.
- Pour chicken broth into the clay pot, add tofu, fresh mushrooms, Shaoxing wine, salt. Bring to a boil over high heat, then simmer over low heat for 10 minutes. Add Chinese flowering cabbage and shrimp, bring to a boil and skim off any foam. Finally, add vinegar, MSG, and the reserved scallion and pepper oil.
[Key Techniques]
- Use tofu prepared in brine to remove any bean-like odor and ensure it holds together well without breaking.
- Shrimp and Chinese flowering cabbage should be added just until cooked through.
- Other ingredients can also be added according to preference.
[Flavor Characteristics]
- Tofu is affordable, nutritious, high in protein, and easy for the body to absorb. It contains no cholesterol and is rich in fats, sugars, and various minerals. In the United States, it is praised as “plant meat.”
- Tofu has a long history, mentioned in ancient Chinese texts such as “Compendium of Materia Medica” by Li Shizhen. It gained popularity during the Han dynasty, particularly associated with Liu An, the King of Huainan. Song dynasty poets Su Shi and Lu You also praised tofu in their poems.
- Clay Pot Tofu is a winter delicacy in Northeast China, featuring tender white tofu, vibrant green Chinese flowering cabbage, and bright red shrimp, simmered in rich chicken broth. This dish is known for its tender tofu, spicy broth, and vibrant colors.
7 Braised Frozen Tofu
[Ingredients]
Frozen tofu 400g
Flour 30g
Rendered lard 100g
Water starch 30g
Sichuan peppercorn water 40g
Chicken fat 40g
Cooking wine 20g
Salt 5g
Ginger 30g
MSG 2g
Green onions 30g
[Cooking Method]
- In a wok, soak the frozen tofu in cold water until the ice melts. Cut into rectangular slices about 4cm long, 1.5cm wide, and 0.5cm thick. Return slices to the wok, bring to a boil, then remove and drain well.
- Heat rendered lard in the wok until it is 30% hot, add flour and stir-fry until fragrant. Add broth, MSG, Sichuan peppercorn water, ginger and green onion water, cooking wine, and tofu. Braise over low heat. When the liquid is almost reduced, thicken with water starch, increase the heat to thicken the sauce, drizzle with chicken fat, and transfer to a serving dish.
[Key Techniques]
Braising must be done over low heat without stirring too much to maintain the shape of the tofu.
[Flavor Characteristics]
- This dish is a traditional specialty from Liaoning Province. There’s a saying, “The more you eat tofu and greens, the more you love them.” Processing frozen tofu in winter gives it a unique flavor. Frozen tofu is made by placing large pieces of tofu outdoors in cold weather, covered with a clean cloth until the moisture inside freezes and expands, resulting in a honeycomb-like texture. It can also be frozen in a refrigerator for later consumption.
- This dish involves soaking frozen tofu in cold water to remove ice residue, cutting it into rectangular slices, then braising with seasonings. The texture is tender and refreshing, with a rich and aromatic flavor, loved by many diners.
8 Stir-Fried Eggplant Slices
[Ingredients]
Purple eggplant (with skin) 350g
Wet starch 150g
Garlic slices 3g
Peanut oil 1000g
Chopped green onion 4g
Minced ginger 2g
Green bell pepper chunks 4g
Fresh bamboo shoot slices 5g
Salt 3g
Cilantro sections 4g
Sugar 3g
Soy sauce 15g
MSG 2g
Vinegar 5g
Sichuan peppercorn water 15g
Cooking wine 15g
Sesame oil 10g
Scallion oil 25g
[Cooking Method]
- Cut the eggplant into rectangular pieces about 3cm long, 1.5cm wide, and 1cm thick. Place them in a bowl and coat evenly with wet starch, salt, and sesame oil.
- In a small bowl, mix soy sauce, MSG, salt, sugar, vinegar, cooking wine, Sichuan peppercorn water, wet starch, and broth to make a savory sauce.
- Heat peanut oil in a wok to about 60% hot. Fry the coated eggplant pieces until they are crispy on the outside. Remove from the oil. Once the oil is hotter (about 70-80% hot), fry the eggplant pieces again until they turn golden brown. Remove and drain excess oil.
- Leave a bit of oil in the wok. Add garlic slices, minced ginger, chopped green onions, bamboo shoot slices, and green bell pepper chunks. Stir-fry until aromatic. Add the double-fried eggplant and the pre-mixed sauce. Stir gently to coat evenly. Drizzle with scallion oil and sesame oil, sprinkle with cilantro sections, give it a quick stir, and transfer to a serving plate.
[Key Techniques]
Ensure the starch coating is even to maintain shape, color, and texture. Double-frying the eggplant helps achieve the desired texture and color.
[Flavor Characteristics]
- “Stir-Fried Eggplant Slices” is an innovative dish from Liaoning Province, using eggplant as the main ingredient. It is coated, fried, and then stir-fried with a flavorful sauce. The finished dish is golden in color, crispy on the outside, tender inside, with a delicious savory taste, comparable to meat slices hence its name.
- Eggplant, also known as aubergine or brinjal, comes in various colors such as purple, green, and white, and different shapes including round, oval, and elongated. It is nutritious, rich in protein, vitamins, and minerals. Purple eggplant skin contains a large amount of vitamin P, which is beneficial for reducing cholesterol, lowering blood pressure, preventing strokes, arteriosclerosis, and skin purpura.
9 Spicy Preserved Cabbage
[Ingredients]
Tender hearts of Chinese cabbage 500g
Dried red chili peppers 20g
Ginger, shredded 10g
Salt 6g
MSG (Monosodium Glutamate) 4g
Sichuan peppercorns 4g
Sugar 40g
Vinegar 25g
Sesame oil 25g
[Cooking Method]
- Separate the hearts of Chinese cabbage into individual leaves, tear them into long strips by hand, and place in a bowl. Add salt and let it marinate for about 30 minutes. Drain the water from the bowl.
- Cut 10g of dried red chili peppers into fine shreds and the remaining 10g into small pieces. Mix sugar, vinegar, and salt to make a sauce. Add shredded dried red chili peppers and ginger, stir well, and pour over the Chinese cabbage.
- Heat sesame oil in a wok until hot. Add the remaining dried red chili pepper pieces and Sichuan peppercorns. Fry until fragrant, then remove the peppercorns and chili peppers. Pour the hot oil over the cabbage mixture and mix well. Serve immediately.
[Key Techniques]
Use tender hearts of Chinese cabbage for the best texture and flavor. Heat the Sichuan peppercorns and dried red chili pepper pieces in hot oil to bring out their fragrance.
[Flavor Characteristics]
- Chinese cabbage, historically referred to as “菘” (sòng), has a long cultivation history in China. It has been revered throughout the ages, with mentions in ancient texts like the “Book of Southern Qi.” It is highly regarded for its culinary versatility.
- Chinese cabbage is not only rich in protein, fats, sugars, various vitamins, and minerals but also offers medicinal benefits such as fever relief, digestion aid, hangover remedy, and thirst quenching. There’s a saying that goes, “Eat Chinese cabbage for half a year, and doctors will enjoy peace.”
10 Assorted Sweet Corn Soup
[Ingredients]
Corn kernels 100g
Sea cucumber 20g
Green shrimp 20g
Cooked lean pork 20g
Egg yolk cake 70g
Egg white cake 20g
Water chestnuts 20g
Tender cucumber 20g
Ginger juice 10g
Chicken broth 750g
Sugar 40g
Salt 80g
Wet starch 80g
Carrot 50g
[Cooking Method]
- Blanch the sea cucumber in water, coat the green shrimp with starch and quickly fry in oil until tender, then cut into pieces along with cooked lean pork, egg yolk cake, and egg white cake. Prepare the water chestnuts by smashing them lightly with a knife, cutting into pieces, and blanching in water. Peel the carrot, cut into pieces, and blanch until tender. Beat the eggs with a little water using an egg beater.
- Place a clean pot on the stove, add chicken broth and seasonings, bring to a boil and skim off any foam. Add all the main ingredients (cut into small pieces) and bring to a boil again, skimming off foam once more. Adjust the seasoning, add wet starch to thicken the soup, then slowly drizzle the beaten eggs into the pot, stirring gently to create egg flowers. Remove from heat and serve in 10 small covered bowls, garnished with plates and served with small spoons.
[Key Techniques]
- For this dish, all main ingredients except for corn should be cut into small cubes, and ideally blanched once again before cooking to ensure the flavor of the corn stands out.
- When drizzling the beaten eggs to make egg flowers, raise the bowl slightly above the pot to let the egg flow in thin streams into the boiling soup, or gently spread the beaten egg with a ladle to create thin egg sheets.
[Flavor Characteristics]
- Assorted Sweet Corn Soup is a high-class appetizer served at banquets, especially fitting for late autumn to early spring, particularly during the harsh cold of winter. According to Chinese dining customs, banquets start with drinking and cold appetizers. Before these, serving Assorted Sweet Corn Soup not only warms guests but also prepares their digestion with a semi-liquid soup, protecting their stomach health before consuming richer, colder dishes.
- “Assorted Sweet Corn Soup” has a rich and mellow flavor with delicate egg flowers floating on the surface. The assorted ingredients add their unique characteristics, combining a slightly sweet and salty taste with a pronounced aroma of fresh corn.