1 Duck Stuffed with Sea Cucumber (Kai Wu Quan Ya)

(Ingredients)
1 dried large sea cucumber
150g soy sauce
750g water
60g sugar
1 whole duck (about 1500g)
1.5g MSG (monosodium glutamate)
2 pig’s trotters
500g meat broth
100g pig’s leg skin
35g water starch
2 scallion knots
70g rendered lard
1 piece of old ginger
2000g peanut oil
75g Shaoxing wine

(Cooking Method)

Clean and blanch pig’s trotters and pig’s leg skin, then wash again. Cut pig’s trotters into 2 pieces. Clean the duck, remove wings and feet, and break the duck leg bones.
Heat peanut oil in a frying pan until very hot. Rub soy sauce on the duck skin and quickly fry until golden. Remove and drain excess oil. Place bamboo shoots in a large clay pot, then add pig’s trotters, duck (back down), 1 scallion knot, ginger, 50g Shaoxing wine, soy sauce, sugar, and meat broth. Place pig’s skin over the duck, cover the pot, bring to a boil over high heat, then simmer over low heat for about 2 hours until the duck is tender. Remove pig skin, pig’s trotters, scallion, and ginger.
Heat peanut oil in a frying pan over high heat. Place dried sea cucumber, skin side up, in a colander and deep-fry to remove surface moisture. Drain. In another pan, heat rendered lard until hot, fry 1 scallion knot until fragrant, then remove to obtain scallion oil. Remove scallion oil, leaving some oil in the pan. Add 25g Shaoxing wine and the original broth from the clay pot, adjust seasoning, place sea cucumber (skin side up), cover, and simmer over low heat for about 4 minutes. Use a colander to lift out sea cucumber, place skin side up over the duck. Thicken the sauce over high heat, add MSG, thicken with water starch, mix with scallion oil, and pour over sea cucumber and duck.

(Key Techniques)
To prepare dried sea cucumber, burn off its rough skin over a flame, scrape off burnt skin with a knife, soak in a wide aluminum pot filled with water, boil over high heat, then simmer over low heat until softened. Cool down water temperature, slit open from belly to remove intestines, clean surface with a knife, boil until fully expanded in original broth. Change water at least twice daily during storage, store similar to sea cucumbers.

(Flavor Profile)
Kai Wu Quan Ya, a celebrated dish from the 1930s at Shanghai’s Da Jia Li restaurant, once made waves in the culinary world. It’s a dish that demands skilled cooking techniques. The name “Kai Wu” originally meant “covering with sea cucumber” over the duck, and over time, it simply became known as “Kai Wu Quan Ya.” The dish features tender, flavorful duck. When served, it fills the air with aroma. Serving vessels vary by season; in autumn, winter, and early spring, it’s served in original clay pots with more broth; in hot summer, deep dishes are used with reduced broth.

2 Assorted Hot Pot

Ingredients (Main and Supplementary):
Cooked duck meat………100 g
Chinese cabbage…………75 g
Duck feet…………100 g
Tofu skin…………6 pieces
Cooked pork stomach………100 g
Eggs……………3
Cleaned tilapia fillet……100 g
Bean thread noodles……250 g
Pig kidney…………100 g
Spinach…………200 g
Oil-soaked tendons……200 g
Shaoxing wine……………10 g
Raw pork loin………200 g
Salt……………10 g
Prawn in batter……100 g
MSG……………2 g
Fresh bamboo shoots………100 g
Broth…………1500 g
Soaked dried mushrooms………75 g
Cooked lard………100 g

Cooking Method:

Mix minced pork with 5 g of Shaoxing wine, 3 g of salt, 1 g of MSG, and 50 g of water to make a filling, divide into 24 portions. Beat eggs in a bowl, pour into a hot pan to make two 20 cm diameter egg skins, then cut 12 circular pieces about 4.5 cm in diameter using a mold. Place filling on each and fold into dumplings. Cut tofu skin into 12 triangles, roll each with filling into tofu skin rolls. Wash Chinese cabbage and cut into 4 cm diamond-shaped pieces; blanch fresh bamboo shoots and slice thinly. Cut cooked chicken and pork stomach into strips. Slice soaked mushrooms and tilapia fillets. Score pig kidney into thin slices, slice duck feet removing the skin.
Heat lard in a frying pan over high heat, stir-fry Chinese cabbage until softened, add 500 g of broth, 7 g of salt, 5 g of Shaoxing wine, 1 g of MSG, bring to a boil, then pour into the hot pot, layer with tendons and tofu skin rolls. Arrange cooked chicken, pork stomach, tilapia, mushrooms, pig kidney, and duck feet alternately for color, dividing into six equal sections like a fan inside the hot pot. Place bamboo shoot slices on top, arrange egg dumplings around the walls of the hot pot. Distribute prawns in batter in gaps between dumplings, add remaining 500 g of broth, cover with the hot pot lid, and bring to a boil over charcoal. Serve with spinach, bean thread noodles, and remaining 500 g of broth, adding as needed.

Craftsmanship Notes:
Assorted hot pot is best prepared in winter, using cooked ingredients as the mainstay, with variations in ingredients as desired. It’s a satisfying dish suitable for everyday dining.

Flavor Characteristics:
Assorted hot pot, also known as “ten treasures hot pot,” integrates heating and serving functions in a single vessel, often crafted from fine materials like purple copper. During the coldest days of winter, people gather around the hot pot indoors, enjoying both the beautiful snowy scenery outside and the steaming hot delicacies within, creating an elegant and delightful dining experience. Whether in restaurants, eateries, or homes, this dish warms the heart and is widely cherished in Shanghai for its diverse ingredients, balance of meats and vegetables, precise preparation, and appealing presentation.

3 Pearl-embedded Together

Ingredients (Main and Supplementary):
Pigeon eggs……………10
Fresh river shrimp……300 g
Pork fat belly……100 g
Shaoxing wine……………15 g
Water chestnuts………15 g
Salt……………2 g
Bread……………1 loaf
MSG…………2.5 g
Diced cooked ham………50 g
Ground black pepper………0.3 g
Egg whites…………2
Soaked hair moss………50 g
Spring onions…………5
Peanut oil………1500 g
Ginger…………1 slice
(About 75 g)

Cooking Method:

Chop the shrimp and pork fat belly into coarse pieces, then finely mince them. Finely chop the water chestnuts and place in a bowl. Extract juice from 4 spring onions and the ginger, mix with Shaoxing wine, salt, MSG, ground black pepper until well blended. Add egg whites and minced shrimp, mix thoroughly to form the filling. Blanch 1 spring onion in boiling water, shred finely. Cut half a loaf of bread into 0.3 cm cubes.
Crack each pigeon egg into 10 small bowls, sprinkle shredded spring onion on the surface to resemble leaves, arrange soaked hair moss as roots, and diced ham as flowers, forming patterns resembling orchids. Steam until cooked. Cut half a loaf of bread into approximately 0.5 cm slices, trim into 3 cm diameter rounds. Spread a layer of shrimp mixture evenly on top, fry in oil until golden and crispy, then remove. Carefully place the steamed pigeon eggs on top, arranged neatly around the edge of a serving platter.
Shape the shrimp mixture into small balls about 3 cm in diameter, evenly coat the outer layer with bread cubes. Fry the shrimp balls in hot oil until golden brown, ensuring they are crispy outside and tender inside. Arrange them in the center of a serving dish.

Craftsmanship Notes:
This dish is known for its intricate design and meticulous preparation, making a striking presentation at the table.

Flavor Characteristics:
The translucent shrimp balls resemble pearls; the pigeon eggs embedded in circular bread slices are reminiscent of jade. Placed together on a platter, they symbolize harmony and unity, hence the name “Pearl-embedded Together.” The finished dish features tender and flavorful shrimp balls and crispy, fragrant pigeon eggs on bread slices. The harmonious colors and elegant presentation make it a prestigious dish in Shanghai cuisine. At the 1983 National Culinary Arts Exhibition, Chef Li Yueyun achieved excellence with this creation, earning an outstanding award.

4 Eight Treasures Spicy Sauce

Ingredients (Main and Supplementary):
Battered prawns………50 g
Soy sauce……………10 g
Tender diced chicken………75 g
Doubanjiang (broad bean paste)………25 g
Diced pork thigh meat………50 g
Spicy paste………20 g
Duck wrist slices………50 g
Sugar……………25 g
Cooked diced tripe………25 g
MSG……………1 g
Diced bamboo shoots………50 g
Broth……………75 g
Cooked diced chestnuts………50 g
Cornstarch paste…………40 g
Soaked dried shrimp………10 g
Cooked lard………150 g
Shaoxing wine……………10 g
(About 70 g)

Cooking Method:

Mix duck wrist slices, diced chicken, diced pork, diced tripe, diced bamboo shoots, soaked dried shrimp, and diced chestnuts in a bowl until well combined.
Heat a wok over high heat, add cooked lard and heat until it reaches 40% hot. Slide in the battered prawns and stir-fry until cooked through. Remove the prawns with a slotted spoon and drain excess oil. Leave 25 g of oil in the wok, heat it up, then stir-fry the spicy paste until it releases red oil. Add the mixture of the 7 prepared ingredients, stir-fry quickly a few times until fragrant and thoroughly cooked. Add Shaoxing wine, soy sauce, sugar, Doubanjiang, and 50 g of broth. Bring to a boil, then reduce heat and simmer for about 3 minutes. Increase heat again, add MSG, thicken with 30 g of cornstarch paste, stirring constantly to coat the ingredients evenly with the sauce. Drizzle in 30 g of cooked lard, stir well, then transfer to a serving dish.
Clean the wok, add the cooked prawns and remaining 25 g of broth, bring to a boil. Thicken with 10 g of cornstarch paste, drizzle with 10 g of cooked lard. Pour this mixture over the spicy sauce in the serving dish.

Craftsmanship Notes:
Use cornstarch paste to thicken the sauce until it bubbles, ensuring it becomes glossy. Drizzle with cooked lard for a shiny finish.

Flavor Characteristics:
Eight Treasures Spicy Sauce is an authentic traditional dish from Shanghai, enjoyed in both elegant restaurants and casual eateries. It incorporates 8 different ingredients, offering a balanced taste of sweetness, saltiness, spiciness, and freshness. The sauce has a deep red base with a powdery white cap and a ring of red oil around it, creating a complex and delicious flavor profile.

5 Pearls in Duck Palm

Ingredients (Main and Supplementary):
Duck palms……………12
Egg……………1
Fresh shrimp meat………100 g
Salt……………6 g
Shaoxing wine……………15 g
Chicken clear soup………150 g
Cornstarch…………30 g
Red cherries…………12

Cooking Method:

Rinse the duck palms thoroughly with water. Boil them in water until tender, remove the bones while keeping the palms intact.
Chop the shrimp meat into a paste, place it in a bowl. Add egg, salt, wine, and cornstarch, mix well to make 12 shrimp balls. Place each shrimp ball on top of each duck palm. Arrange the duck palms neatly in a steaming bowl, steam over high heat for about 10 minutes, then remove from steamer.
Heat the chicken clear soup in a frying pan until boiling, add a pinch of salt, thicken slightly with wet cornstarch to make a thin sauce. Pour the sauce over the duck palms, then place 12 red cherries in the center.

Craftsmanship Notes:

Use large and plump duck palms, and make shrimp balls with fresh shrimp meat.
Avoid overcooking during steaming to preserve texture and color.

Flavor Characteristics:
“Pearls in Duck Palm” is an ancient term of endearment for beloved daughters. In Chinese literature, there are poetic references such as from the Tang dynasty poet Du Fu, who wrote “a pearl in the palm, the child is three years old.” In the Ming dynasty, playwright Tang Xianzu also used the phrase “cherish her as a pearl in the palm” in “The Peony Pavilion.” In the Qing dynasty novel “Dream of the Red Chamber,” this term also appears. Suzhou, Yangzhou, and Anhui have all adopted this beautiful name for a dish where shrimp or fish balls are stuffed into duck palms and cooked, known as “Pearls in Duck Palm.”

6 Chicken Fat Bok Choy Hearts

Ingredients:
Bok choy hearts…………20 heads
Rendered chicken fat…………30 g
Cooked ham…………30 g
Salt…………3 g
MSG (Monosodium Glutamate)…………2 g
Cornstarch (mixed with water to form a slurry)…………15 g
Pork fat or lard…………400 g

Cooking Method:

Wash the bok choy hearts thoroughly. Trim the tops into olive shapes and cut the remaining parts into diamond shapes. Finely chop the cooked ham.
Heat a wok until hot, add pork fat or lard until it reaches about 50% heat. Add the bok choy hearts and quickly blanch until they turn bright green. Remove and drain excess oil.
In the same wok, add 75 g of chicken broth or fresh broth, MSG, salt, and bring to a boil. Simmer over low heat briefly, then increase to high heat to thicken the sauce. Remove the bok choy hearts and drain the sauce. Arrange the bok choy hearts on a serving plate.
Thicken the sauce with the cornstarch slurry until it becomes glossy and clear. Pour the thickened sauce over the bok choy hearts, drizzle with rendered chicken fat, and sprinkle with diced ham.

Cooking Key Points:

When blanching the bok choy hearts in oil, ensure the oil temperature is not too high to prevent excessive loss of moisture.
The sauce should be thickened to a glossy, transparent consistency.

Flavor Characteristics:
This dish features bright white stalks, translucent green leaves, tender bok choy hearts, and a refreshing, sweet-savory flavor that is immensely satisfying.

7 Vegetarian “Guìhuā” Meat (Seitan)

Ingredients:
Seitan (wheat gluten)……250 g
Egg…………100 g
Glutinous rice flour……100 g
Salt and pepper mix……10 g
Soy sauce……25 g
Sugar……75 g
Sesame oil……5 g
Vinegar……10 g
MSG (Monosodium Glutamate)……5 g
Peanut oil……1500 g

Cooking Method:

Cut the seitan into small pieces and tenderize them with the back of a knife. Blanch in boiling water briefly to remove excess starch. Remove from water, rinse with clean water, drain well. Place in a bowl, add 10 g soy sauce, 10 g sugar, and 2 g MSG. Mix well, then add beaten egg and glutinous rice flour. Mix until combined and set aside.
Heat peanut oil in a wok to about 60% hot. Fry the prepared seitan pieces over medium heat until crispy on the outside. Remove from oil and place on a serving plate. Drizzle with sesame oil and sprinkle salt and pepper mix around the plate.
In another pan, combine 65 g sugar, vinegar, 15 g soy sauce, and 3 g MSG. Heat until the sugar dissolves and the mixture thickens into a sweet and sour sauce.
Serve the fried seitan with the sweet and sour sauce in a separate bowl alongside.

Cooking Key Points:

Blanch the seitan in boiling water for about 5 minutes to remove any bitter taste.
When frying the seitan, avoid high heat to prevent the pieces from sticking together. Add them to the oil individually to ensure even frying.

Flavor Characteristics:
This dish has a deep golden color, crispy texture, and is complemented by the flavors of salt and pepper and sweet and sour sauce, showcasing the distinctive taste of Shanghai cuisine.

8 Shredded Soy “Meat” Floss

【Ingredients】
Soy “rice” grains…… 75g
Ginger……………… 1g
Salt………………… 3g
MSG……………… 2g
Sugar……………… 23g
Peanut oil……… 1000g

【Cooking Method】

Stack the soy “rice” grains together and roll into a flat oval-shaped log. Cut into fine strands resembling cotton threads, fluff them, and place in a large plate.
Heat peanut oil in a frying pan until it reaches medium heat. Remove the pan from the heat source, then scatter the soy “rice” strands into the oil. Using a ladle, continuously stir and fry until golden brown. Remove from oil, drain well, and transfer to the plate. Quickly use chopsticks to fluff the strands, then sprinkle with salt, sugar, MSG, and ginger powder. Mix well and serve.

【Key Techniques】

When rolling the soy “rice” grains, ensure the roll is thin rather than thick.
After frying, quickly remove the shredded soy “meat” floss from the oil to prevent overheating and darkening, which could result in a bitter taste.

【Flavor Characteristics】
This dish has a golden color, with strands as fine as threads, crispy and fragrant, suitable for all ages.

9 Four Treasures of Vegetables

【Ingredients】
Dried flower mushrooms…… 150g
Baby bok choy hearts…… 24 pieces
Dried shiitake mushrooms…… 150g
Salt………… 3.5g
Dried straw mushrooms…… 150g
Chicken broth…… 650g
Tender bamboo shoots…… 150g
Cornstarch…… 40g
Shaoxing wine…… 10g
Oyster sauce…… 7g
Soy sauce…… 15g
Chicken fat…… 40g
Sugar………… 10g
Evaporated milk…… 25g
MSG………… 3g
Sesame oil…… 15g
Refined peanut oil…… 500g
(approximately 6g used)

【Cooking Method】

Trim the roots of the dried flower mushrooms, wash and squeeze dry. Place in a bowl with 150g of chicken broth and 20g of chicken fat, steam over high heat for 1 hour. Cut the tender bamboo shoots into 1 cm thick strips, simmer with 100g of chicken broth over low heat for about 12 hours until flavored. Rinse and drain the baby bok choy hearts, cutting the roots into a pointed shape.
Heat the peanut oil in a frying pan until it reaches 60% heat, then fry the baby bok choy hearts until they turn bright green. Remove and drain the oil. In the same pan, add 100g of chicken broth, 2g of salt, 0.5g of MSG, and the baby bok choy hearts. Cook briefly until flavored, then remove with a slotted spoon, drain off excess liquid, and arrange the leaves in a circle along the edge of a 32cm diameter large plate.
In a clean pot, heat the steamed flower mushrooms with their original broth, add 10g of soy sauce, 7g of sugar, and 0.5g of MSG. After seasoning, thicken with 10g of cornstarch dissolved in water, drizzle with sesame oil, and arrange the flower mushrooms with their caps facing up, filling 1/4 of the circle formed by the baby bok choy hearts.
Heat 20g of refined peanut oil in a clean pot until hot, add the dried straw mushrooms, 5g of soy sauce, Shaoxing wine, 3g of sugar, and 50g of chicken broth. After seasoning, add oyster sauce, thicken with 10g of cornstarch dissolved in water, drizzle with 10g of refined peanut oil, and remove from heat once glossy. Arrange the mushrooms opposite the flower mushrooms.
Bring 30g of chicken broth to a boil in a clean pot, add the dried shiitake mushrooms, 0.5g of salt, and 1g of MSG. After seasoning, remove the shiitake mushrooms with a slotted spoon and arrange in the empty space of the plate. Combine 25g of evaporated milk with 20g of chicken broth in the same pot, bring to a boil, thicken with 5g of cornstarch dissolved in water into a thin sauce, and pour over the shiitake mushrooms.
Heat the tender bamboo shoots and 50g of chicken broth in a clean pot, add 1g of salt and 1g of MSG. After seasoning, thicken with 5g of cornstarch dissolved in water, drizzle with 10g of chicken fat, and neatly arrange in the remaining corner of the plate. Finally, bring 150g of chicken broth to a boil, thicken with 5g of cornstarch dissolved in water, evenly distribute with 10g of chicken fat, and pour around the baby bok choy hearts on the plate.

【Key Techniques】

Select ingredients carefully, ensuring uniform size for the flower mushrooms, using tender bamboo shoots, and keeping the straw mushrooms and shiitake mushrooms intact.
Each of the four vegetables—flower mushrooms, straw mushrooms, shiitake mushrooms, and tender bamboo shoots—has its own unique flavor enhanced by sesame oil, oyster sauce, evaporated milk, and chicken fat, with baby bok choy hearts elegantly framing the dish, highlighting the meticulous craftsmanship of Hu cuisine.

【Flavor Characteristics】
The Four Treasures of Vegetables feature flower mushrooms, straw mushrooms, shiitake mushrooms, and tender bamboo shoots, rich in vitamins, high protein, and low fat, effective against aging and weight loss. This dish involves separate cooking methods for each ingredient, showcasing four distinct flavors: fragrant sesame oil with flower mushrooms, savory oyster sauce with straw mushrooms, creamy evaporated milk with shiitake mushrooms, and chicken fat with tender bamboo shoots, all complemented by the vibrant green baby bok choy hearts, making it visually and gastronomically appealing.

10 Double Winter Vegetables

【Ingredients】
Dried shiitake mushrooms…… 150g
MSG………… 2g
Cooked winter bamboo shoots…… 150g
Cornstarch…… 3g
Baby bok choy hearts…… 300g
Broth (meat stock)…… 100g
Salt………… 2.5g
Sesame oil…… 10g
Soy sauce…… 15g
Peanut oil…… 75g
Sugar………… 3g
Rendered pork fat…… 50g

【Cooking Method】

Remove stems from the dried shiitake mushrooms, wash and squeeze dry. Slice the cooked winter bamboo shoots into thick rounds about 2 cm in diameter. Trim the root ends of the baby bok choy hearts, halve them lengthwise, and wash thoroughly.
Heat 50g of peanut oil in a wok over high heat. Stir-fry the dried shiitake mushrooms and winter bamboo shoots briefly. Add 1g of salt, soy sauce, sugar, 1g of MSG, and 50g of broth. Bring to a boil, then reduce the heat to low.
In another pan, heat the rendered pork fat until hot. Add the baby bok choy hearts and stir-fry until tender and bright green. Season with 1.5g of salt, 1g of MSG, and 50g of broth. Cover and cook for 2 minutes. Use a spoon to remove the baby bok choy hearts (discard the broth), arranging them in a circular shape on a serving plate with the leaves facing inward.
Return the wok with the stir-fried mushrooms and bamboo shoots to high heat. Reduce the sauce until thickened. Mix the cornstarch with a little water and add to the wok, stirring constantly until the sauce thickens and becomes glossy. Add 25g of hot peanut oil, mix well, then drizzle with sesame oil. Arrange the mushrooms with their caps facing up in the center of the arranged baby bok choy hearts.

【Key Techniques】

When using dried shiitake mushrooms, knead them lightly with a pinch of salt, then rinse thoroughly with water to remove any sand.
When thickening the sauce with cornstarch, bring it to a boil to eliminate any bubbles. Properly cooked cornstarch will result in a clear and glossy sauce.

【Flavor Characteristics】
Double Winter Vegetables combine the flavors of dried shiitake mushrooms and winter bamboo shoots with tender baby bok choy hearts, enhancing the dish like a finishing touch to a masterpiece. This dish features distinct layers of color, fresh and delicate flavors, making it an excellent seasonal delicacy for early winter.