1 Stir-Fried Taiwanese Dish
[Ingredients]
Lean pork slices 100g
Monosodium glutamate (MSG) 3g
Sesame oil 50g
Chinese chives or garlic chives 75g
Mung bean sprouts 250g
Cooking wine 15g
Sichuan peppercorn oil 25g
Eggs 2
Tender spinach hearts 150g
Vinegar 3g
Salt 7g
Peanut oil 50g
Bean vermicelli 100g
Chopped scallions and ginger 15g
[Cooking Method]
- Rinse and cut Chinese chives into 3cm long segments. Briefly chop soaked bean vermicelli with a knife to avoid overly long strands. Beat eggs, add a pinch of salt, chopped scallions, and ginger. Clean and cut spinach into 8cm long pieces. Boil water, blanch spinach briefly, then drain.
- Heat a wok, add peanut oil, fry scallions and ginger until fragrant, then add pork slices and stir-fry until they turn pale. Add cooking wine and a little broth, season with salt, then add spinach and bean vermicelli, stir-fry together.
- In another wok, heat Sichuan peppercorn oil, stir-fry mung bean sprouts vigorously, add salt and vinegar to remove raw taste. Quickly stir-fry Chinese chives until even, then add pork and vermicelli, stir-fry well, add MSG to finish the dish, and transfer to a plate.
- Heat the wok again, add sesame oil, when hot, pour in beaten eggs to make an egg cake, fry until golden on both sides, then place on top of the dish.
[Key Techniques]
- Blanching spinach removes bitterness.
- When stir-frying the dish, it’s best to use two spatulas simultaneously before combining the ingredients for optimal flavor.
- Spring pancake making:
(1) Place 100g of flour in a bowl, pour 50g of boiling water with 0.5g of salt dissolved, stir well, let cool, knead evenly, cover with cloth, let rest for about 10 minutes.
(2) Roll the dough into a long strip, divide into 8 equal parts, flatten each into a round shape, brush a thin layer of peanut oil evenly. Dust with flour on one side, sweep off excess with a broom, stack two rounds together, roll into a 15cm round pancake, repeat to make 4 pairs.
(3) Heat a flat pan, cook the pancake on low heat until light brown on one side, flip, cook the other side, fold in half, serve on a plate. This pancake, also known as lotus leaf pancake or combined pancake, is soft with a white color and resilient texture.
2 Abalone with Pigeon Eggs
[Ingredients]
Water-soaked abalone… 8-10 pieces
Shaoxing wine… 15g
Cooked ham… 25g
Ginger… 2g
Pigeon eggs… 8-10
Chicken broth… 250g
Baby bok choy… 8-10 heads
MSG… a little
Salt… 5g
Wet cornstarch… 30g
Green onions… 2g
Rendered pork fat… 250g
[Cooking Instructions]
- Rinse the water-soaked abalone with clean water, score both sides with a crisscross pattern, place in a container, add green onions tied into a knot, ginger slices, Shaoxing wine, and steam until fully cooked. Boil the pigeon eggs in water until done, then peel. Wash the baby bok choy and set aside.
- Heat a wok over high heat, add 200g of rendered pork fat, heat until moderately hot, blanch the baby bok choy until half-cooked, then remove and set aside.
- Pour out the oil from the wok, return it to the heat, add chicken broth, then add the abalone, pigeon eggs, salt, and MSG. Bring to a boil, remove the abalone first and place them on a serving plate, then arrange the pigeon eggs and baby bok choy on either side of the abalone.
- Thicken the sauce in the wok with wet cornstarch, drizzle a little rendered pork fat on top, then pour over the abalone, pigeon eggs, and baby bok choy. Sprinkle with slices of cooked ham before serving.
[Key Techniques]
- Abalone, lacking inherent freshness, requires simmering in chicken broth. Scoring enhances flavor absorption.
- Baby bok choy should retain a vibrant green color and tender texture for enhanced visual appeal.
- Pigeon eggs, after peeling, should remain intact for aesthetic presentation.
[Flavor Characteristics]
- Abalone, not a fish but a mollusk, known as “baoyu” in ancient times, inhabits shallow rocky sea bottoms, feeding on seaweed. Found along China’s coastlines, varieties include large abalone and ear abalone. Considered one of the “Eight Treasures of the Sea,” abalone can be consumed fresh, dried, or preserved. In Chinese medicine, it is known as “shijue ming,” with liver-calming and vision-clearing effects.
- Abalone offers a savory taste, pigeon eggs a smooth texture, baby bok choy a refreshing palate, combining meat and vegetables with appealing colors.
3 Braised Shark’s Fin in Chicken Sauce
[Ingredients]
Dried shark’s fin… 1000g
Shaoxing wine… 75g
Dried scallops… 75g
Chicken broth… 1250g
Pork ribs… 4 pieces (about 400g)
Ground white pepper… 0.25g
Ginger slices… 25g
Pork fat… 150g
Salt… 5g
Chicken legs… 4
Watered starch… 35g
Green onions tied in a knot… 50g
Rendered pork fat… 100g
Rendered chicken fat… 50g
[Cooking Instructions]
- Place the shark’s fin in a pot of boiling water, remove and rinse thoroughly in clean water to remove any fishy odor and impurities. Repeat this process three times until clean. Then neatly arrange the shark’s fin on cheesecloth, wrap it up, and place it in a pot. Pour 250g of chicken broth over it and bring to a boil.
- In a bowl, place the pork ribs at the bottom, followed by the wrapped shark’s fin, then arrange 2 chicken legs, 25g of green onions tied in a knot, 10g of ginger slices, 25g of Shaoxing wine, pork fat, and 250g of chicken broth. Steam for 1.5 hours. Remove the shark’s fin (reserve pork fat, ribs, and chicken legs for another use) and wash the bowl. Place the shark’s fin back in the bowl, add 2 more chicken legs, dried scallops, 20g of green onions tied in a knot, 10g of ginger slices, 25g of Shaoxing wine, and 250g of chicken broth. Steam for another 2.5 hours until the shark’s fin is tender. Remove green onions and ginger (reserve dried scallops and chicken legs for another use) and take out the shark’s fin.
- In a frying pan, heat 75g of rendered pork fat, sauté 5g of ginger slices and 5g of green onions tied in a knot until fragrant. Add 250g of Shaoxing wine and 500g of chicken broth, bring to a boil to release the fragrance of the ginger and green onions. Remove ginger and green onions, add the shark’s fin, simmer over low heat for 10 minutes. Add salt and white pepper powder, simmer for another 5 minutes. Thicken with watered starch, drizzle with a little rendered pork fat, flip it over once, then plate it. Pour rendered chicken fat around the edges.
[Key Techniques]
- Green onions tied in a knot: Typically made with 1-2 small green onions tied into a knot, added for flavor during cooking, then removed before serving.
- Chicken broth: Also known as premium broth, superior broth, or top broth. It involves simmering a whole chicken in water (or chopping it into large pieces to extract soluble substances easier during the cooking process), using 3-4 times the volume of water to the ingredients. It’s crucial to prevent boiling during the process.
- Watered starch is used to thicken the sauce. When adding starch to the pot, avoid stirring until it starts to bubble. This ensures a clear and glossy sauce.
[Flavor Characteristics]
- Shark’s fin is a dried product made from the fins of sharks. Sharks have five types of fins: dorsal, anal, caudal, pectoral, and ventral. The dorsal fin (commonly known as the fin) has long fin rays arranged in rows without scattering, with more collagen and less flesh, and a bright and clean color, making it a premium product among shark’s fins. Shark’s fin has traditionally been considered the top among the “Eight Treasures of the Sea.” In China, it is often served as the first dish at high-class banquets, known as the “Shark’s Fin Banquet,” highlighting its precious ingredients and the luxurious nature of the banquet.
- Shark’s fin is mainly eaten for its gelatinous texture resembling vermicelli, tender texture, and refreshing fragrance. It is also high in protein, fats, sugars, and other minerals. However, shark’s fin lacks one essential amino acid (tryptophan), making it an incomplete protein with a mild taste. Therefore, chefs pay attention to complementary ingredients for nutritional balance and enhanced flavor. Braised Shark’s Fin in Chicken Sauce not only features precious main ingredients but also includes a variety of finely selected ingredients. The finished dish, with its intact fin shape, harmonizes well with the thick soup, resembling jade blocks, complemented by golden chicken fat, presenting a delightful appearance and remarkable taste. In the 1983 National Master Chef Cooking Skills Competition, Li Yueyun, a special-grade chef from Shanghai, won the title of Excellent National Chef with his preparation of this dish.
4 Braised Shark’s Fin with Shredded Chicken
[Ingredients]
Dried shark’s fin… 350g
Green onions tied in a knot… 3
Shredded cooked ham… 10g
Scallion segments… 25g
Ginger… 3 pieces
Salt… 5g
Scallion-ginger wine sauce… 10g
Chicken broth… 1000g
Watered starch… 30g
Rendered pork fat… 250g
Rendered chicken fat… 15g (approximately 100g used)
Steamed crispy chicken meat… 100g
[Cooking Instructions]
- Heat a wok with cold water, add the shark’s fin, green onions tied in a knot, and ginger pieces. Bring to a gentle boil over low heat, then remove the shark’s fin. Repeat blanching in fresh water two more times to remove any fishy odor. Shred the cooked chicken meat.
- Heat a clean wok until hot, add oil to coat the wok, then add 75g of rendered pork fat. Fry the scallion segments (25g) until fragrant, then remove the scorched scallions and immediately scoop out 30g of hot oil for later use. Pour in 750g of chicken broth, scallion-ginger wine sauce, salt, shark’s fin, and shredded chicken. Bring to a boil over high heat, then reduce to low and simmer for 3-4 minutes to allow flavors to meld. Stir in the reserved scallion oil, drizzle with rendered chicken fat, transfer to a serving dish, and sprinkle with shredded cooked ham to serve.
[Key Techniques]
Qing Dynasty’s Yuan Mei in “Sui Yuan Shi Dan” mentioned, “Shark’s fin must be boiled for two days to tenderize it properly, aiming for a harmonious and tender texture.” He also warned, “If the shark’s fin jumps off the plate, it becomes a joke.” Proper cooking time and flavor infusion are crucial. The quality of well-prepared shark’s fin and rich chicken broth are essential for this dish.
[Flavor Characteristics]
- Shark’s fin has been popular in banquets since the Qing Dynasty, often served as the first dish in official or merchant banquets. Even today, sophisticated high-class banquets include shark’s fin, which comes in various colors: yellow, white, green, and black. Among them, the yellow shark’s fin from Lü Song is highly prized for its thick, translucent, and pure texture, often used for braising.
- The origin of “Braised Shark’s Fin with Shredded Chicken” is said to stem from a chef’s accidental oversight, resulting in overcooked chicken in the broth. Adapting to the situation, the resourceful chef shredded the tender chicken meat and combined it with shark’s fin, resulting in a dish praised for its rich flavor and smooth texture, which has become a well-loved innovative dish. Maintaining its popularity, it has evolved into a distinctive Shanghai-style delicacy.
5 Braised Shark’s Fin with Shredded Chicken
[Ingredients]
Dried shark’s fin… 150g
Salt… 2g
Diced cooked chicken… 50g
Chicken broth… 500g
Diced cooked ham… 15g
Watered starch… 40g
Green peas… 15g
Chicken fat… 5g
Shaoxing wine… 15g
Rendered pork fat… 25g
[Cooking Instructions]
- Rinse the shark’s fin thoroughly with water, place it in a large bowl, cover with water, and steam over medium heat for about 3 hours until it becomes tender and crispy. Remove from heat, rinse in cold water to clean, and cut into pieces about the size of a thumb.
- Heat a wok over high heat, add 15g of rendered pork fat, swirl to coat the wok, then pour out the fat. Immediately add the chicken broth to the wok, followed by the shark’s fin, diced ham, diced chicken, green peas, salt, and Shaoxing wine. Bring to a boil, then reduce to low heat and simmer for about 15 minutes. Thicken with watered starch, drizzle with rendered pork fat, transfer to a serving bowl, and garnish with chicken fat to serve.
[Key Techniques]
This dish utilizes a clear braising technique commonly used with seafood ingredients, resulting in a light yellow sauce with a thin, glossy consistency and a fresh and aromatic flavor.
[Flavor Characteristics]
- “Xilu” (literally “thin braising”) was originally known as “Xilu” or “Xihuan,” referring to a specific type of braising sauce. It originated in a restaurant on Shilu (now Fujian Road) in Shanghai in the 1920s. Shilu was a bustling north-south thoroughfare with numerous eateries competing against each other. A chef on the west side of Shilu introduced a new type of braising sauce using finely diced chicken breast, ham, and other ingredients, thickened with chicken broth into a thin, translucent sauce with a unique texture. Due to its location on the west side of Shilu, dishes prepared with this braising technique were named “Xilu,” such as Xilu fish maw and Xilu shark’s fin. Over time, other restaurants adopted this technique, some renaming it “Xihuan” to emphasize its rarity and delicacy. In 1978, the Shanghai Food Technology Center studied this braising method, recognizing its meticulous ingredient selection, knife skills, and cooking techniques, officially naming it “Xilu.”
- Shark’s fin, made from the dried cartilage of the shark’s neck, is a precious sea delicacy. When cooked, the sauce is clear and translucent, complemented by red, white, and green garnishes, presenting a vibrant color palette with a delicate and crispy texture and a delightful flavor.
6 Stir-fried Scallops with Goji Leaves
[Ingredients]
Scallops… 50g
Shaoxing wine… 25g
Goji leaves… 250g
Salt… 2g
Green onion knot… 5g
Sichuan peppercorns… 12g
Ginger slices… 5g
Peanut oil… 50g
[Cooking Instructions]
- Rinse the scallops and place them in a bowl. Add green onion knot, ginger slices, Shaoxing wine, and a little water. Steam over high heat for about 1 hour. Remove from heat, discard the green onion and ginger from the bowl, strain the original broth into a soup plate, and shred the scallops finely. Set aside.
- Wash the goji leaves and blanch them in boiling water. Remove and drain well. Cut them roughly and place them in the original scallop broth. Add salt and mix well.
- Heat a wok over high heat. Add peanut oil and heat until hot. Add Sichuan peppercorns and fry until fragrant. Remove the peppercorns and pour the hot oil over the goji leaves. Immediately add the shredded scallops, mix well, and serve.
[Key Techniques]
The key to stir-frying is to keep the cooking time short to maintain the crispness of the greens. Serve immediately after stir-frying.
[Flavor Characteristics]
- Goji leaves, not to be confused with Northwest goji berries, are seasonal wild vegetables in Jiangnan (south of the Yangtze River). They are highly valued by Shanghai residents along with chrysanthemum greens and Malan heads.
- Stir-fried scallops with goji leaves combines tender goji leaves from late spring and early summer with high-quality scallops known for their “seafood delicacy” reputation. This dish is characterized by its simplicity and natural flavors. Stir-frying enhances the fresh orange-green color of goji leaves and brings out the rich and savory taste of scallops, providing therapeutic benefits such as improving vision, clearing heat, and benefiting the spleen and lungs.
7 Stuffed Winter Melon Balls with Dried Scallops
[Ingredients]
1 piece of cleaned winter melon… 2500g
1 slice of ginger
Shaoxing wine… 10g
Diced cooked ham… 15g
Salt… 8g
Diced soaked shiitake mushrooms… 25g
Chicken broth… 915g
Diced fresh mushrooms… 25g
Cornstarch… 15g
Soaked dried scallops… 25g
Cornstarch… 10g
Diced shrimp… 50g
Diced green bell pepper… 5g
Agar… 60g
Diced red pickled peppers… 5g
Cooked chicken oil… 15g
Green onion knot… 10g
Cooked peanut oil… 15g
[Cooking Instructions]
- Stir-fry the shrimp, mushrooms, mushrooms, dried scallops, and diced ham in a pot. Add Shaoxing wine and chicken broth (15g). Bring to a boil and thicken with cornstarch (5g) to make the filling. Transfer to a bowl and set aside.
- Make 24 winter melon balls, each about 2.5cm in diameter, hollowed out to be transparent. Line with diced green and red bell peppers, then fill with the filling. Seal with agar and cornstarch.
- In a pot, add chicken broth (750g) and salt (5g). Add the winter melon balls and cook over medium heat for 2-3 minutes. Remove and skim the broth. In another pot, bring chicken broth (150g), dried scallops (25g), salt (3g), and winter melon balls to a boil. Reduce heat and simmer for 5 minutes, then briefly cook over medium heat. Remove the winter melon balls with the sealed side down and place in a bowl. Thicken the broth with cornstarch (10g), pour over the winter melon balls, and drizzle with cooked chicken oil.
[Key Techniques]
Prepare dried scallops by first removing the tendons and washing off surface impurities with cold water. Steam in a steamer for about 2 hours until clarified broth can be used.
[Flavor Characteristics]
- Dried scallops, also known as “conpoy,” are prized for their freshness and crispy texture. They should be cooked promptly to avoid toughness.
- Stuffed winter melon balls with dried scallops, created by renowned Shanghai chef Li Borong in 1983 for a national cooking competition, are crafted by delicately shaping winter melon into smooth balls, hollowing them out, filling them, and simmering them in chicken broth. The finished dish features translucent and round winter melon balls filled with colorful stuffing, emitting a faint aroma of fruits and vegetables. The texture is tender and refreshing, leaving a lingering taste. Since its creation, this dish has been cherished by diners and has become a renowned Shanghai delicacy.
8 Fire-Braised Chibi
[Ingredients]
Belted softshell turtle (běi qún)… 400g
Shaoxing wine… 25g
Cooked ham… 25g
Soy sauce… 60g
Chicken slices… 150g
Sugar… 2g
Eggs… 3
Cornstarch… 15g
Green onion segments… 2g
Broth… 10g
Green onion knot… 5g
Rendered lard… 300g
Ginger slices… 2g
(approximately 30g consumed)
[Cooking Instructions]
- Soak the belted softshell turtle in hot water to remove sand, wash thoroughly, and rinse in clean water until clear. Cut into diamond-shaped pieces about 5cm long, place in a dish, add Shaoxing wine (15g), green onion knot, and ginger slices. Steam over high heat until tender. Crack two eggs and separate the whites; set aside the egg whites. Beat the egg yolks and steam them until firm, then cut into thin slices about 3cm long. Cut the cooked ham into thin slices about 5cm long. Beat the egg whites and coat the chicken slices.
- Heat oil in a frying pan and add rendered lard. Heat until three-quarters hot, then add the chicken slices. Once partially cooked, remove and drain in a colander.
- Leave a small amount of oil in the pan, heat over high heat, add green onion segments and stir-fry until fragrant. Remove the charred green onion. Add belted softshell turtle, ham (reserving 6 slices), cake slices (reserving 12 slices), Shaoxing wine (10g), soy sauce, sugar, and broth. Bring to a boil, then simmer over low heat for about 2 minutes until the turtle is tender. Increase heat to reduce the sauce, add chicken slices, thicken with cornstarch dissolved in water, and drizzle with rendered lard (10g). Remove from heat, plate, and arrange the remaining ham slices around the edges and cake slices on both sides.
[Key Techniques]
Using fresh belted softshell turtle enhances the dish’s flavor, making it suitable as a high-end banquet appetizer.
[Flavor Characteristics]
Fire-Braised Chibi is named after the historical novel “Romance of the Three Kingdoms,” featuring the alliance of Sun and Liu against Cao. Its main ingredients are ham and belted softshell turtle (“běi qún”). The word “běi” sounds like “bì” (壁), symbolizing rocky cliffs; the glossy belted softshell turtle resembles stone walls. Ham paired with cake represents prosperity and warmth. This dish requires skilled cooking over high heat, resulting in a fragrant aroma, tender texture, rich broth, and is a nourishing delicacy typical of Shanghai cuisine.
9 Shrimp Roe with Large Black Sea Cucumber
[Ingredients]
Dried large black sea cucumber… 250g
Braised pork sauce… 24g
Green onion knot… 15g
Cornstarch… 25g
Shaoxing wine… 15g
Soybean oil… 750g
Granulated sugar… 4g
Dried shrimp roe… 1.5g
Green onion segments… 2g
Pork broth… 150g
Monosodium glutamate (MSG)… 2g
Lard… 60g
Soy sauce… 10g
[Cooking Instructions]
- Heat a wok over medium heat and add lard. Heat until it’s about 50-60% hot, then add the green onion knot to fry until fragrant, creating scallion oil.
- Heat soybean oil in the wok over high heat until it’s 80% hot. Place the dried large black sea cucumber skin-side up in a slotted spoon and immerse it into the oil. Gently shake the slotted spoon until the sea cucumber begins to crackle softly. Remove and drain the sea cucumber. Pour out the hot oil from the wok, leaving about 5g. Place the sea cucumber back into the wok, add Shaoxing wine, soy sauce, braised pork sauce, granulated sugar, dried shrimp roe, and pork broth. Bring to a boil, cover, and simmer over low heat for about 4 minutes. Increase the heat to high, use a slotted spoon to remove the sea cucumber (skin-side up) and place it flat in a long dish. Add MSG to the sauce, thicken with cornstarch dissolved in water, then sprinkle in the scallion oil while stirring. Once all the scallion oil has been mixed into the sauce, add green onion segments. Pour the sauce over the sea cucumber and serve.
[Key Techniques]
- The preparation of large black sea cucumber differs from other sea cucumbers. It requires roasting over fire until the outer skin is charred, then scraping off the hard shell. This method is unique to preparing large black sea cucumber. Afterward, soak it in cold water for 8-9 hours, changing the water several times and boiling it in clear water until cooled. Then, clean the sea cucumber by cutting off the sides and repeating this process three to four times until fully expanded. Finally, soak it in cold water until ready for use.
- When frying the sea cucumber in the wok, ensure the skin-side is facing up to avoid damaging the skin’s integrity, which affects appearance.
- If dried shrimp roe is unavailable, fresh shrimp roe can be washed and fried until dry in a clean frying pan with MSG and Shaoxing wine.
- Braised pork sauce refers to the thick sauce used for braising pork.
- Shrimp roe should be washed clean with warm water before consumption or steamed until soft using cold water.
- After thickening, the sauce should coat the sea cucumber, enriching the dish’s flavor and compensating for the difficulty in seasoning the original ingredients.
[Flavor Characteristics]
- Sea cucumbers are a precious Chinese specialty, found in various seas with the South China Sea being particularly famous. They are rich in protein, calcium, phosphorus, iron, and other nutrients, with medicinal properties such as ulcer treatment and kidney and blood tonic effects. They are one of China’s prized seafood items.
- Shrimp roe is the dried product of shrimp eggs, found in places like the Liaodong Peninsula, Shandong Peninsula, Hebei Coast, and Zhoushan Archipelago.
- This dish resembles a coiled hair bun, with a shiny black appearance, tender texture, rich and fragrant broth.
10 Family Happiness
[Ingredients]
Marinated shrimp… 50g
Sliced pork kidney… 50g
Rehydrated sea cucumber… 50g
Sliced chicken gizzard… 50g
Sliced pork leg meat… 50g
Soy sauce… 25g
Sliced cooked chicken… 50g
Salt… 1.5g
Sliced cooked pork stomach… 50g
Granulated sugar… 15g
Rehydrated fish maw… 75g
Monosodium glutamate (MSG)… 1.5g
Diced cooked ham… 25g
Meat broth… 65g
Rehydrated shiitake mushrooms… 25g
Cornstarch… 60g
Sliced cooked bamboo shoots… 25g
Alkaline water… 0.2g
Green peas… 15g
Rendered lard… 750g
Shaoxing wine… 15g
(approximately 90g consumed)
[Cooking Instructions]
- Rinse the rehydrated fish maw with warm water, add a small amount of alkaline water to remove any fishy odor, rinse thoroughly with clean water, squeeze dry, cut into strips approximately 0.5cm wide, then into 3cm long sections. Cut the rehydrated sea cucumber into 3cm long pieces after rinsing. Remove the stems of the shiitake mushrooms, wash thoroughly, and slice diagonally.
- Heat a wok over high heat, add rendered lard (150g), heat until partially hot, add shrimp and stir-fry until cooked, then drain in a colander. Add remaining rendered lard (700g) to the wok, heat until 70-80% hot, add pork kidney, pork stomach, chicken gizzard, pork meat, bamboo shoots, chicken, shiitake mushrooms, fish maw, and sea cucumber. Stir-fry briefly with a spatula, then transfer to another colander to drain excess oil.
- Leave 20g of oil in the wok, return the previously stir-fried ingredients, add Shaoxing wine, soy sauce, sugar, 1g MSG, meat broth (50g), bring to a boil. Thicken with cornstarch slurry (30g water + 30g cornstarch), then add 30g of rendered lard, stir briefly and transfer to a serving dish.
- Heat a clean wok, add meat broth (15g), add shrimp, green peas, and diced ham, season with 0.5g MSG, stir well. Serve over the prepared dish to enhance its appearance (“adding flowers to brocade”).
[Key Techniques]
The purpose of thickening is to enhance flavor, add color, and improve the presentation of the dish. This dish uses the “running horse starch” technique, ensuring clear and bright sauce, which guarantees the quality of the dish.
[Flavor Characteristics]
“Family Happiness,” also known as “Adding Flowers to Brocade,” is a traditional Shanghai dish with a history of over a hundred years. Due to its variety of ingredients, it offers a rich and flavorful taste. The name “Family Happiness” symbolizes reunion and happiness, making it popular for festive banquets. This dish combines both vegetarian and meat elements, offering a tender, fresh, and luxurious dining experience.