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1 Braised Pork with Red Fermented Tofu

Ingredients:

  • Pork ribs, 750g
  • Red fermented tofu, 75g
  • Tender green leafy vegetables, 250g
  • Sliced ginger, 5g
  • Crushed rock sugar, 75g
  • Thick red glutinous rice water, 50g
  • Salt, 7.5g
  • Shaoxing wine, 25g
  • Mulberry paper, 1 sheet
  • Cinnamon, 1g
  • Vegetable oil, 25g
  • Wet cornstarch, 5g
  • Scallion knots, 5g

Cooking Method:

  1. Roasting: Cut the pork ribs into rectangular pieces, 2cm long and 1.3cm wide. Skewer them flat on an iron fork with the skin-side down over a fire until the skin turns deep yellow-brown. Soak briefly in clean water, scrape off any hair roots and impurities with a knife, then rinse with warm water. Place in a soup pot and simmer over low heat until 60% cooked. Remove and let cool. Carve floral patterns on the skin (cutting halfway through) and two diagonal slashes on the meat surface (cutting 1/4 through). Wash the green leafy vegetables thoroughly and drain.
  2. Steaming: Crumble the red fermented tofu, filter through cheesecloth to remove residue, retaining the brine. Mix with thick red glutinous rice water and Shaoxing wine. Spread over the pork, place in a lidded bowl. Add crushed rock sugar, scallion knots, sliced ginger, cinnamon, and cloves. Seal with mulberry paper, steam until tender, about two hours. Remove the paper, discard scallion, ginger, cinnamon, and cloves, strain the brine.
  3. Braising: Heat a pot, add vegetable oil and heat. Stir-fry the green leafy vegetables with salt, sugar, and MSG until cooked. Transfer to a serving plate. Place the pork skin-side up on the vegetables. Pour the strained brine back into the pot and simmer until thickened. Optionally, thicken with wet cornstarch, then pour over the pork.

Key Techniques:

  1. Tender green leafy vegetables such as spinach, chard, or other greens can be used.
  2. If mulberry paper is unavailable, substitute with parchment or cotton paper to prevent steam from entering the bowl.

Flavor Profile:

  1. This dish is characterized by its rich red color, tender texture, balanced savory-sweet taste, and is suitable for all ages. It is a specialty in the Jiangnan region, known for its unique cooking method.
  2. The cooking process is similar to braised pork but uses red fermented tofu juice instead of water. After roasting, steaming, and braising, it becomes a delicious dish with distinctive local flavors.
  3. Serving wrapped in lotus leaves adds freshness. To prepare lotus leaf wraps: Roll out 50g of fermented dough into thin circles, brush with vegetable oil, fold into semi-circles, and make cuts on top to resemble lotus leaves. Steam for 5-6 minutes until done.
  4. Originally flavored with red fermented tofu, later adapted using red glutinous rice, the dish is named after the size and color of red fermented tofu.

2 Crystal Sugar Braised Pig’s Trotter

[Ingredients]
Pig’s trotter…………1 piece
Crystal sugar……….100 grams
Shaoxing wine……..50 grams
Soy sauce……………50 grams
Salt……………………..1 gram
Green onion knots…5 grams
Ginger slices……….2.5 grams

[Cooking Method]

  1. Place the pig’s trotter in clean water, scrub thoroughly, and use a knife to slit open along the soft inner side until the knife hits the large bone. Cut a slit on each side of the large bone to spread it open, then trim off excess fat to shape it into a round.
  2. Blanch the trotter in boiling water for about 10 minutes until the skin tightens; remove and rinse with clean water.
  3. In a wok, place a bamboo scoop (or any utensil to prevent sticking), place the trotter skin side down, add enough water to cover, and then add Shaoxing wine, soy sauce, salt, crystal sugar, green onion knots, and ginger slices. Bring to a boil over high heat, cover, then simmer over low heat for about half an hour. Flip the trotter and continue simmering until tender. Increase the heat to reduce the sauce until it thickens and becomes glossy. Remove the trotter, place it in a serving bowl skin side down, remove the green onion knots and ginger slices, then pour the sauce over the trotter.

[Key Techniques]

  1. Choose a pig’s trotter weighing around 750 grams.
  2. Ensure there’s a bamboo scoop in the wok to prevent sticking, which could affect appearance and taste.

[Flavor Characteristics]
This dish has a shiny red color, tender and crispy trotter meat, a thick and glossy sauce, rich and savory flavor with a balanced sweetness and saltiness.

3 Shredded Pork with Soybeans

[Ingredients]
Soybeans (prepared as described)……200 grams
Pork broth……………………………500 grams
Pork (shredded)………………………..75 grams
Soy sauce……………………………….15 grams
Salt………………………………………..2 grams
Green garlic (cut into segments)….2 grams
Monosodium glutamate (MSG)….1.5 grams
Rendered pork fat (lard)……………..35 grams

[Cooking Method]
In a wok, pour in the pork broth and add the prepared soybeans and shredded pork. Stir well, then add salt, soy sauce, MSG, and 15 grams of rendered pork fat. Cover and cook over high heat until the sauce thickens and turns white. Drizzle with the remaining 20 grams of rendered pork fat, add the green garlic segments, and remove from heat. Serve in a bowl.

[Key Techniques]

  1. Preparation of soybeans: Clean and soak 2500 grams of soybeans in cold water, then rinse thoroughly. Place them in a large iron pot along with 750 grams of pork bones (and optionally ham hocks, chicken feet, fresh pork skin, etc.). Add cold water (five times the volume of soybeans), bring to a boil over high heat, skim off any foam, then simmer over low heat for about six hours until the soybeans are tender and the broth is rich and creamy.
  2. If green garlic is not available, it can be substituted with chives.

[Flavor Characteristics]
This dish features a glossy soup surface, tender soybeans that retain their skins, and a delicious flavor. It is a typical home-style dish from Shanghai.

4 Yellow Soup

[Ingredients]
Tofu skins (8 sheets)
Granulated sugar………….75 grams
Pork leg meat……………2400 grams
Cornstarch (dissolved in water)……….150 grams
Dried wood ear mushrooms……..250 grams
Pork broth……………1500 grams
Thin sheets of bean curd skin (6 sheets)
Salt………………25 grams
Sliced bamboo shoots……..1000 grams
Monosodium glutamate (MSG)……2.5 grams
Shaoxing wine………….25 grams
Edible alkali (sodium carbonate)……..1.5 grams
Soy sauce…………..300 grams
Soybean oil……………1500 grams

[Cooking Method]

  1. Sprinkle water over the tofu skins to soften them. Remove the tough edges and spread them flat on a cutting board. Cut each sheet into 6 triangular pieces. Cut the bean curd skins into triangular pieces of the same size as the tofu skins. Place them in boiling water with edible alkali to soften, then rinse thoroughly with clean water. Chop the pork leg meat into minced meat and place in a bowl. Add 15 grams of Shaoxing wine, 25 grams of soy sauce, salt, and MSG, mix well to form the meat filling.
  2. Lay out the triangular tofu skins flat on the cutting board. Place a triangular piece of bean curd skin on top of each, then add 50 grams of meat filling. Roll them into cylindrical rolls about 10 centimeters long and 4.9 centimeters wide to form “yellow soup”. Seal the edges with dissolved cornstarch to prevent them from opening.
  3. Heat 1500 grams of soybean oil in a frying pan until it reaches about 70% hot. Fry the prepared yellow soup in batches over medium heat until they turn golden brown and the tofu skins are crispy and firm. Use a slotted spoon to remove them from the oil. In another frying pan, heat 150 grams of soybean oil until it is about 70% hot. Add the soaked wood ear mushrooms and sliced bamboo shoots, stir-fry briefly, then neatly arrange the fried yellow soup on top. Add 10 grams of Shaoxing wine, 5 grams of soy sauce, granulated sugar, 125 grams of soybean oil, and enough pork broth to cover the yellow soup. Bring to a boil, then simmer over low heat for about 10 minutes until half of the broth is absorbed by the yellow soup and the interior is cooked through. Transfer to serving containers and serve.

[Key Techniques]

  1. Choose pork leg meat with a lean-to-fat ratio of 7:3 for best results.
  2. Maintain oil temperature around 60% hot when frying the yellow soup to ensure they cook evenly without burning.

[Flavor Characteristics]

  1. This dish is crispy yet chewy, with a solid meat filling and a rich, flavorful broth.
  2. Its appearance and color resemble a yellow bird (yellowhammer), hence it is also known as “yellow soup”. The name “yellow soup” evolved from the Shanghai dialect pronunciation similarity between “yellowhammer” and “yellow soup”.

5 Braised Pork Trotter with Clear Broth

[Ingredients]
Pig’s hind trotter……….1 piece
Cooked bamboo shoots……25 grams
Dried shiitake mushrooms…10 grams
Green onion knots………..10 grams
Shaoxing wine……………10 grams
Salt……………………………5 grams
Monosodium glutamate (MSG)…2 grams
Rendered pork fat (lard)…..4 grams

[Cooking Method]

  1. Scrub the pig’s trotter clean and blanch it in boiling water for about 1 hour until 80% cooked. Remove from water and let it cool. Use a knife to cut along the soft inside of the trotter until the bone is visible. Remove the stems from the shiitake mushrooms and rinse them thoroughly.
  2. Take a large inverted bowl and place the shiitake mushrooms with their tops facing downwards at the bottom of the bowl. Add the bamboo shoots and then place the trotter with the skin side down on top. Add Shaoxing wine, salt, and green onion knots. Pour in the broth used to cook the trotter. Steam over high heat until the trotter becomes tender. Remove the green onion knots, strain the broth into the bowl.
  3. In another bowl, dissolve the MSG and flip the trotter into this bowl. Pour the strained broth over the trotter, drizzle with rendered pork fat (lard).

[Key Techniques]

  1. Use a pig’s trotter weighing around 750 grams.
  2. Can substitute vegetables like bok choy for shiitake mushrooms and bamboo shoots as a base in the bowl.

[Flavor Characteristics]

  1. This dish features a clear broth with a rich, savory flavor that is not greasy.
  2. When eaten, dipping the trotter in rendered pork fat enhances its flavor remarkably.

6 Steamed Three Delicacies

[Ingredients]
Dried pork skin……….100 grams
Pork meatballs………..4 pieces
Cooked pork trotter pieces….100 grams
Dried sea cucumber…….75 grams
Cooked pork stomach strips….50 grams
Cooked bamboo shoots…..3 slices
Fish meatballs………..4 pieces
Shaoxing wine…………10 grams
Ham slices……………3 slices
Monosodium glutamate (MSG)…1.5 grams
Dried shiitake mushroom…1 piece
Salt…………………5 grams
Blanched fish pieces…..75 grams
Pork broth……………500 grams
Cooked chicken strips….50 grams
Rendered pork fat (lard)..15 grams

[Cooking Method]

  1. Rinse and squeeze dry the dried pork skin. Wash the dried sea cucumber and cut both into pieces measuring approximately 3.3 cm in length and 2 cm in width. Clean the shiitake mushroom and remove the stems.
  2. Place the dried pork skin and pork trotter pieces in a large soup bowl. Arrange the cooked chicken, pork stomach, and blanched fish in a triangular shape neatly on top. Alternate placing the pork meatballs and fish meatballs around the edge of the bowl. Arrange the ham slices, bamboo shoots, and sea cucumber in the gaps between the chicken, stomach, and fish triangles, with the shiitake mushroom placed in the center of the triangle. Add Shaoxing wine, salt, MSG, and pork broth. Steam over high heat for about 20 minutes. Once done, drizzle with rendered pork fat (lard).

[Key Techniques]
Blanched fish pieces: Clean fish pieces marinated with soy sauce and sugar, fried in oil at 50% heat until cooked through, then drained to create blanched fish.

[Flavor Characteristics]
This dish has a bright color, neatly arranged presentation, clear and flavorful broth. It is a traditional dish from Shanghai known for its freshness and taste.

7 Sweet and Sour Spare Ribs

[Ingredients]
Pork spare ribs………..500 grams
Sesame oil…………….5 grams
Water chestnut powder…50 grams
Salt…………………….5 grams
Granulated sugar……..125 grams
Monosodium glutamate (MSG)…5 grams
Soy sauce……………..50 grams
Pork fat (lard)…………1000 grams
Rice vinegar…………..75 grams
Tomato sauce………….50 grams
Yellow wine (Shaoxing wine)…20 grams

[Cooking Method]

  1. Rinse the pork ribs, chop into large pieces, flatten with a meat mallet, and then cut into strips about 6.6 cm long, 2 cm wide, and 0.6 cm thick. Mix with water chestnut powder, soy sauce, Shaoxing wine, and MSG, marinate for 1-2 hours.
  2. Heat the pork fat (lard) in a pan until it reaches about 70-80% hot. Slowly fry the ribs until cooked through. Remove and set aside. When the oil temperature returns to 80% hot, fry the ribs again until crispy. Remove and drain excess oil.
  3. Immediately in another pan, add a small amount of water, granulated sugar, salt, tomato sauce, and rice vinegar. Simmer over low heat to make a sweet and sour sauce. Add the fried ribs and stir-fry until the sauce coats the ribs. Drizzle with sesame oil, toss briefly, then plate and serve.

[Key Techniques]
When frying the ribs, be cautious not to let the oil temperature get too high. Fry slowly to ensure the ribs cook through without burning.

[Flavor Characteristics]

  1. Sweet and Sour Spare Ribs are a popular meat dish in Shanghai cuisine. They can be prepared in various ways such as braising, stewing, salt and pepper, sweet and sour, pan-frying, and deep-frying. Regardless of the method, proper control of heat is crucial to ensure the ribs are crispy outside and tender inside.
  2. This dish features a vibrant red color, savory meat texture, and a balanced sweet and sour taste.

8 Braised Pork Intestine Rings

[Ingredients]
Pork intestines……….1000 grams
Ginger slices………….12 grams
Salt…………………….40 grams
Pork broth……………150 grams
Caramel coloring (sugar color)…1 gram
Sesame oil……………5 grams
Monosodium glutamate (MSG)…3 grams
Vinegar………………..30 grams
Soy sauce……………..30 grams
Scallion segments……10 grams
Granulated sugar……..10 grams
Cornstarch (mixed with water)….20 grams
Yellow wine (Shaoxing wine)…50 grams
Rendered pork fat (lard)…50 grams

[Cooking Method]

  1. Place the pork intestines in lukewarm water, continuously flushing water through them while turning them inside out to remove any impurities. Wash thoroughly and place in a pot with cold water. Bring to a boil over high heat until the outer layer of the intestines becomes firm and contracts. Remove and place in a bucket, add salt and vinegar, knead with hands to remove mucus, and rinse with cold water until the intestines feel smooth without stickiness.
  2. In a pot, add the intestines, 8 grams of scallion segments, 10 grams of ginger slices, and 25 grams of Shaoxing wine. Bring to a boil over high heat and cook for about 2 hours. Rinse the intestines with cold water, trim off the anus and thin parts, then return to the soup pot. Cover and simmer over high heat for about an hour until the intestines plump up and turn white. Allow to cool, then cut the cooked intestines into segments about 0.6 to 1 centimeter long.
  3. Heat the rendered pork fat in a pot, briefly sauté ginger slices and scallion segments. Add the intestine segments and stir-fry briefly, then pour in yellow wine. Stir in caramel coloring, soy sauce, granulated sugar, and pork broth. Mix well, cover the pot, and bring to a boil. Reduce heat and simmer until the sauce thickens. Add MSG, cornstarch slurry, sesame oil, and scallion segments. Stir until the sauce thickens, then remove from heat and serve.

[Key Techniques]

  1. When washing the pork intestines, do not strip away all the white fat inside, as it adds tenderness and flavor.
  2. During the cooking process, change the water regularly until the broth becomes clear and the intestines lose any unpleasant odor.

[Flavor Characteristics]

  1. Due to their large diameter, cooked pork intestines resemble soft, round rods. After slicing, they resemble rings, hence the name “Braised Pork Intestine Rings.”
  2. This dish is tender and sticky, rich but not greasy, with a concentrated and fresh sauce that is tender enough for elderly diners.

9 Braised Intestine with Shepherd’s Purse

[Ingredients]
Cooked pork intestines……….300 grams
Monosodium glutamate (MSG)……2 grams
Shepherd’s purse……………….250 grams
Soy sauce…………………………30 grams
Yellow wine (Shaoxing wine)……15 grams
Ginger slices……………………..5 grams
Granulated sugar………………..15 grams
Pork fat (lard)…………………….100 grams

[Method]

  1. Cut the cooked pork intestines into 2-centimeter-long diagonal pieces. Remove any yellow leaves and tough stems from the shepherd’s purse, wash thoroughly, and drain.
  2. Heat a wok, add the pork intestines, yellow wine, soy sauce, granulated sugar, ginger slices, and 75 grams of broth. Bring to a boil, then simmer over low heat for about 5 minutes until the sauce thickens. Use a little cornstarch slurry to thicken the sauce slightly. Drizzle with 10 grams of hot pork fat, cover, and set aside.
  3. Heat another wok, add 90 grams of pork fat, and heat until boiling. Stir-fry the shepherd’s purse over high heat, add soy sauce and granulated sugar, and stir until just cooked. Transfer to a serving plate. Arrange the cooked pork intestine on top of the shepherd’s purse.

[Key Techniques]

  1. When stir-frying shepherd’s purse, ensure the oil is hot and work quickly to avoid overcooking.
  2. When thickening the sauce, use a small amount of cornstarch slurry. The sauce should not be too thick.

[Flavor Characteristics]
This dish has a deep red and green coloration. The pork intestines are tender and succulent, without being greasy.

10 Three Shredded Delicacy

[Ingredients]
Cooked pork sitter meat… 125g
Dried winter mushroom… 1 piece
Cooked chicken breast meat… 20g
Monosodium glutamate… 2g
Raw pork shreds… 100g
Salt… 7.5g
Cooked ham… 30g
Meat broth… 800g
Winter bamboo shoots… 50g
Cooked lard… 10g

[Cooking Method]

  1. Trim the fat from the cooked pork sitter meat and slice the lean and fat parts into fine 4.9cm long shreds. Cut the ham, chicken breast meat, and winter bamboo shoots into similarly long shreds. Blanch the winter bamboo shoot shreds in hot water until cooked.
  2. Remove the stems from the dried winter mushroom and wash thoroughly. Place it bottom side down in the middle of a bowl. Arrange the ham shreds neatly in three rows along the bowl’s inner wall corners. Fill the remaining gaps on the bowl wall with chicken shreds and bamboo shreds respectively. Fluff the lean pork shreds and place them in the center of the bowl, compactly pack them, then place the fat shreds on top. Add 2.5g salt, 1g monosodium glutamate, and 50g meat broth. Steam over high heat for 15 minutes, then invert onto a large soup plate.
  3. Place a wok over high heat, pour in the remaining meat broth, add the raw pork shreds and stir until dispersed. Bring to a boil, skim off any foam, remove the pork shreds with a slotted spoon for other uses, then add 5g salt, 1g monosodium glutamate, pour in the cooked lard, and pour over the three shreds.

[Key Techniques]

  1. The ham, chicken, and bamboo shreds should be of uniform length and thickness.
  2. This dish is best made with Jinhua ham, known for its golden-red color, rich aroma, and excellent appearance, flavor, and texture, making it a renowned delicacy in culinary circles.

[Flavor Characteristics]

  1. Ham is a traditional preserved meat in Chinese cuisine, valued for its ability to be stored and transported over long distances while retaining its unique flavor, making it a favorite food among people from various regions.
  2. Three Shredded Delicacy requires careful ingredient selection and meticulous knife work for a neat and attractive presentation with clear soup and delicious flavor.