1 Pepper Salt Pork Trotter

(Ingredients and Materials)
1 pork trotter… 750 grams
Scallion knot… 5 grams
Chopped pickled mustard greens… 15 grams
Chopped scallions… 10 grams
Cilantro… 25 grams
Ginger slices… 10 grams
Egg… 1
Shaoxing wine… 20 grams
Egg yolks… 2
Soy sauce… 30 grams
Fine salt… 0.5 grams
Cornstarch… 40 grams
Sugar… 1 gram
Peanut oil… 1500 grams
Pepper salt… 5 grams (approximately 125 grams)
Monosodium glutamate (MSG)… 0.5 grams

(Cooking Method)

Wash the pork trotter thoroughly, blanch it in boiling water until partially cooked, then remove and immediately coat with soy sauce (5 grams). Next, fry in hot oil (about 70% heat) until the skin turns golden brown. Transfer to a container, add ginger slices (lightly crushed), scallion knot, Shaoxing wine, sugar, soy sauce (15 grams), and water (50 grams). Steam over high heat until tender. Remove from steamer, discard ginger and scallion knot, remove the large bones, and carefully peel off the skin intact. Rub oil over the skin-side, sprinkle with cornstarch (15 grams) on the side with hair follicles, and lay it flat in a greased plate. Shred the meat from the trotter, mix with chopped pickled mustard greens, beaten egg, egg yolks, chopped scallions, fine salt, MSG, and remaining cornstarch (25 grams) until well combined. Spread evenly over the trotter skin, flatten, and press firmly. Clean the cilantro and soak in cold water. Prepare the pepper salt on a separate plate.
Heat a frying pan over high heat, add peanut oil (300 grams), and heat until hot. Place the prepared trotter in the pan and fry until both sides turn golden brown. Remove and allow to set, then transfer to a pot of hot oil and fry over medium heat until crispy on the outside. Drain the oil, cut into pieces about 5 cm long and 2.5 cm wide, arrange on a serving plate in a decorative pattern, garnish with cilantro, and serve with the pepper salt on the side.

(Key Techniques)
Apply dark soy sauce or honey to the pork skin while still hot to achieve a deep color when frying. The trotter should be steamed until tender and crispy, ensuring both texture and appearance are optimal.

(Flavor Characteristics)
Shanghai-style pork trotters are beloved for their varied preparations. Pepper Salt Pork Trotter is a complex yet flavorful dish, particularly popular in autumn and winter. It boasts a crispy yet tender texture, enhanced when dipped in pepper salt, and is traditionally enjoyed wrapped in lotus leaf buns for added enjoyment.

2 Braised Pork with Fermented Rice Paste

【Ingredients】
Skin-on pork leg meat… 500g
Monosodium glutamate… 1g
Shaoxing wine… 25g
Fermented rice paste… 50g
Rice wine lees liquid… 20g
Peanut oil… 1000g
Salt… 10g (approximately 50g used)
Sugar… 50g

【Cooking Method】

Wash and clean the pork leg meat, cut into approximately 10 cm square pieces. Blanch in boiling water for about 20 minutes, then remove. While still hot, evenly spread rice wine lees liquid (5g) over the pork skin.
Heat a wok over high heat, add peanut oil, and heat until hot. Fry the pork pieces that have been coated with rice wine lees until the skin turns yellow. Remove and let cool, then cut into slices about 8 cm long and 0.6 cm thick.
Mix fermented rice paste, Shaoxing wine, and 75g of water in a bowl until smooth. Strain to remove solids, then add sugar, salt, and monosodium glutamate to make a marinade. Marinate the pork slices in this mixture for 10 minutes.
Arrange the pork slices neatly in a bowl with the skin side down. Pour the marinade over the pork slices. Place in a steamer over high heat and steam until tender. Remove, flip onto a flat plate, and serve.

【Cooking Notes】

Blanch the pork leg meat until 50% cooked, spread rice wine lees liquid on the skin while hot, and immediately deep fry until the skin is golden and crispy.
Steam over high heat for about 2.5 hours until tender.

【Flavor Profile】
This dish follows the principles from the “Suiyuan Shidan” that “overly strong flavors are best used alone, not mixed.” It uses pork leg meat instead of ribs, substitutes soy sauce with rice wine lees liquid, with more lean meat than fat. The dish features a brown-yellow color, tender texture, and is not greasy. The aroma of the fermented rice paste enhances the dish with a balanced salty-sweet flavor.

3 Sliced Boiled Pork

【Ingredients】
Two pieces of pork hind leg… 2500g
Shrimp soy sauce… 150g

【Cooking Method】

Remove the skin from the pork hind leg, wash thoroughly, and place in a pot of cold water. Bring to a boil over high heat, skim off any scum. Place a bamboo mat over the meat and weigh it down with a heavy object so the meat stays submerged. Cover and simmer over low heat for about 1 hour until the pork is just cooked through. Remove from heat and let it rest with the fat side up, covered with a clean cloth to prevent discoloration. Serve with shrimp soy sauce on the side.
When serving, trim off most of the fat from the white meat. Cut into slices approximately 6 cm long, 4 cm wide, and 0.2 cm thick, arranging them neatly on a plate as per customer’s needs. Serve with the shrimp soy sauce on the side.

【Cooking Notes】

The pork should be cooked until just done; test by inserting a bamboo skewer into the meat, ensuring no blood or juices run out for optimal doneness.
When eating, leave a thin layer of fat (about 0.2 cm) on the meat slices, and thinner slices are preferred.

【Flavor Profile】

Sliced Boiled Pork is a classic Shanghai cold dish, typically enjoyed during festivals and holidays. Traditionally, a piece of pork is boiled, deboned while hot, cooled, and then sliced thickly, served with soy sauce for dipping. At renowned restaurants like the Sixteen Pud Dey Sing Inn in Shanghai, the dish has been refined with superior ingredients and techniques. The meat is tender, fragrant, not greasy, and pairs exceptionally well with the shrimp soy sauce, offering an unparalleled umami flavor.
Dey Sing Inn was established in the Qing Dynasty (1884), originally located near Sixteen Pud at Zhenru Road (now Yangshuo Road). It gained popularity by offering affordable dishes like soybean soup, shredded meat with tofu, and stir-fried pork with tofu. With the development of Shanghai’s commerce, it expanded its menu to include various stir-fried dishes and banquet options. Before the War of Resistance Against Japan, the restaurant was managed by Wu Bingying, a bank manager who was adept at engaging with the business community, thus attracting a large customer base. Over the years, it has maintained and developed the distinctive flavors of Shanghai cuisine, becoming renowned throughout the city as a place for both casual dining and business meetings.

4 Osmanthus Pork

[Ingredients]

Lean pork… 200g
Cornstarch… 7g
Eggs… 3
Sichuan pepper salt… 2.5g
Chopped scallions… 1g
Sweet and sour brine… 60g
Shaoxing wine… 10g
Sesame oil… 1g
Light soy sauce… 5g
Refined lard… 1000g
Salt… 1g (approximately 75g)
Monosodium glutamate… 0.5g

[Preparation]

Cut the lean pork into slices 0.6 cm thick, gently pound with the back of a knife, then cut into strips 2 cm wide and 3.5 cm long. Place in a bowl, add Shaoxing wine, chopped scallions (0.5g), light soy sauce, salt, and monosodium glutamate for marination. Beat the eggs, discard 2 egg whites, and mix the remaining eggs with cornstarch to form a paste. Dip the marinated pork slices into the paste, coat evenly. Prepare separate plates with Sichuan pepper salt and sweet and sour brine.
Heat the refined lard in a wok over medium heat until it reaches 50% hot. Fry the pork slices in batches, using a slotted spoon to constantly flip them, until they turn light yellow. Remove and set aside. Once the oil temperature rises to 80% hot, fry all the pork slices again until crispy and golden. Drain on a slotted spoon.
Leave a small amount of oil in the wok, add the pork slices, sprinkle with chopped scallions (0.5g), drizzle with sesame oil, and stir-fry over high heat for a few seconds. Transfer to a serving plate. Serve with plates of Sichuan pepper salt and sweet and sour brine.

[Key Techniques]

Sweet and sour brine: Take 10,000g water, 250g red yeast rice, 10,500g sugar, 4,000g white vinegar, 450g salt, 500g rock candy, 2 bottles of soy sauce, 300g chili soy sauce, minced garlic, shredded onion, scallion segments, celery segments, ginger slices, and carrot slices as needed. Heat a little oil in a clean pot, sauté onion, scallions, ginger, celery, carrot, and garlic until fragrant. Add water and red yeast rice (in a cloth bag) to boil. Strain to obtain about 10,000g of red yeast water. Add sugar, salt, soy sauces, rock candy, simmer until dissolved, then remove from heat, add vinegar, stir well.

[Flavor Characteristics]

This dish, named Osmanthus Pork, is made from lean pork coated in batter and deep-fried. Its appearance resembles small flower petals, with a golden color and a fragrant aroma reminiscent of osmanthus flowers. The meat is tender and flavorful, perfect with rice and wine.

5 Crispy Meat Dumplings

[Ingredients]

Minced pork… 200g
Sugar… 1g
Eggs… 4
Monosodium glutamate… 2g
Sausage… 15g
Chopped scallions… 10g
Dried shrimp, minced… 25g
Ground pepper… 0.5g
Potatoes… 250g
Cornstarch… 50g
Bread… 150g
Chicken broth… 50g
Toasted sesame seeds… 10g
Peanut oil… 1000g
Diced onions… 25g
Ginger and scallion sauce… 15g
Spicy soybean paste… 10g
Salt… 3.5g
Tomato sauce… 20g

[Preparation]

Peel the bread (100g), cut into small pieces about 0.15 cm, and spread on a plate. Boil the potatoes until tender, peel while hot, and mash into a fine paste. Soak another piece of bread (50g) in water until moist, then squeeze dry. Mix with minced dried shrimp, salt (1.5g), monosodium glutamate (1g), ground pepper, and add to the mashed potatoes. Cut the sausage into small pieces about 0.3 cm. Serve spicy soybean paste and tomato sauce on separate plates.
Heat a wok, add peanut oil (50g), sauté diced onions until fragrant, then add the mashed potato mixture and stir-fry into a potato filling. Mix minced pork with chopped scallions, ginger and scallion sauce, salt (2g), sugar, monosodium glutamate (1g), sausage, sesame seeds, and eggs until well combined. Beat the eggs into a mixture and spread into a large egg skin with a diameter of about 20 cm. Use the remaining egg mixture with cornstarch to create a thin egg batter. Cut into serrated circular shapes with a diameter of about 5 cm, press out 12 skins, place the filling, wrap the dumplings, and seal the edges with egg batter.
Heat peanut oil in a wok over high heat until 60% hot. Shape the potato filling into balls about 1.5 cm in diameter, coat with egg batter, roll in bread crumbs, and fry until golden and fragrant. Remove and place in the center of a round plate. Coat the meat dumplings with egg batter, roll in bread crumbs, fry until cooked through, remove, and arrange around the potato balls. Serve with spicy soybean paste and tomato sauce on separate plates for dipping.

[Key Techniques]

Tomato sauce refers to tomato ketchup, a Western condiment that complements fried foods exceptionally well.

[Flavor Characteristics]

Crispy Meat Dumplings consist of meat dumplings and potato balls. Despite both being deep-fried, they differ in color, texture, and shape, each with unique characteristics. The meat dumplings are crispy and fresh, while the potato balls are soft and sticky, offering a beautiful combination of color, aroma, flavor, and texture.

6 Clay Pot Braised Oxtail

[Ingredients]
Oxtail…………750g
Onion……………50g
Carrot……………50g
Green onions (cut into sections)……………25g
Dried chili peppers……………5g
Ginger (chunks)……………10g
Shaoxing wine……………50g
Cinnamon stick…………2.5g
Soy sauce……………25g
Star anise…………2.5g
Sesame oil……………10g
Sichuan peppercorns……………1g
Salt……………5g
Rendered lard………500g
Sugar……………12g
(about 75g)
White pepper powder………0.5g

[Preparation Method]

Singe the surface of the oxtail over a flame, then soak in warm water and scrub clean. Cut into segments about 5 cm long and blanch in boiling water to remove impurities. Peel the carrot and cut into cylindrical pieces about 2.5 cm long. Slice the onion into thin strips about 0.3 cm wide. Cut the dried chili peppers into sections. Lightly crush the ginger chunks. Place cinnamon stick, star anise, and Sichuan peppercorns into a spice bag.
Heat rendered lard in a clay pot over high heat until it reaches medium-hot. Blanch the carrot pieces in the hot oil, then remove and drain. Leave a small amount of oil in the pot, fry the dried chili pepper until dark, remove the pepper residue, add the green onion sections and ginger, stir-fry until fragrant. Add the oxtail and stir-fry briefly, then pour in Shaoxing wine, soy sauce, salt, sugar, the spice bag, and 200g of water. Bring to a boil over high heat, transfer to a steaming dish, and steam until the oxtail is tender. Remove the ginger, green onion sections, and spice bag.
Heat 50g of rendered lard in a clay pot until hot, stir-fry the onion until golden brown. Pour the steamed oxtail along with its sauce into the clay pot, arrange the carrot around the oxtail, bring to a boil over medium heat, then reduce to low heat and simmer until the oxtail is tender and the sauce is thickened. Finish by drizzling with sesame oil and sprinkling with white pepper powder.

[Key Techniques]

Singeing the oxtail surface is crucial for achieving a tender texture and optimal flavor.
Maintain strong heat during steaming for about 1.5 hours to ensure the oxtail becomes tender yet retains its shape.

[Flavor Characteristics]
Clay Pot Braised Oxtail is a traditional Shanghai dish. Oxtail is rich in collagen, providing not only delicious flavor but also health benefits. This dish requires precise cooking techniques to achieve tender, flavorful oxtail with a thick, rich sauce that is aromatic and slightly sweet-spicy, making it an ideal dish for the cold winter season.

7 Wrapped and Fried Beef

[Ingredients]
Lean beef………400g
Shaoxing wine………25g
Egg……………100g
Soy sauce……………10g
All-purpose flour…………50g
Sugar……………5g
Scallion……………20g
Salt……………3g
Ginger……………10g
Monosodium glutamate (MSG)……………2g
Cinnamon stick……………3g
Baking powder………1.5g
Star anise……………3g
Cornstarch……………10g
Sichuan peppercorns……………4g
Peanut oil………1000g
Sichuan peppercorn salt……………5g

[Preparation Method]

Rinse the beef thoroughly, cut into 3.3 cm square pieces, blanch in boiling water to remove impurities, then rinse with clean water. In a wok, place the beef, Shaoxing wine, 10g of scallion sections, ginger slices, cinnamon stick, star anise, Sichuan peppercorns, soy sauce, sugar, salt, and enough water to cover the beef. Bring to a boil over high heat, then reduce to low heat and simmer for about four hours until the beef is tender and the sauce thickens. Remove the beef and place it in a bowl, discard the ginger, scallion, Sichuan peppercorns, cinnamon stick, and star anise. Pour the sauce into another container and let it cool.
Add MSG to the beef, then add 50g of beaten egg and mix with cornstarch until well combined. Take a flat plate and grease it lightly. Spread the mixed beef evenly on the plate. In another bowl, beat 50g of egg, then add all-purpose flour, baking powder, 10g of chopped scallions, and a small amount of water to make a batter. Evenly pour the batter over the beef.
Heat peanut oil in a wok over high heat until it reaches 70% hot. Carefully add the beef pieces and fry until they are crispy and golden brown. Remove from the oil and drain excess oil. Cut the fried beef into 3.3 cm long rectangular pieces and arrange on a plate. Sprinkle Sichuan peppercorn salt on both sides.

[Key Techniques]

Ensure the beef is evenly coated with the batter mixture.
Fry the beef until golden brown; do not overcook as the beef is already tender.

[Flavor Characteristics]
This dish features a golden color, tender texture, and a crispy exterior. With its rich ingredients, it is best enjoyed with Sichuan peppercorn salt dipping sauce. It is a traditional Shanghai dish known for its delicious flavor and texture.

8 Braised Lamb in Soy Sauce

[Ingredients]
Skin-on lamb meat……1000g
Green garlic leaves…………5g
Ginger (chunks)……………50g
Shaoxing wine…………100g
Rock sugar…………100g
Dark soy sauce………150g
Water starch (cornstarch dissolved in water)…………15g
Salt……………5g
Scallion (tied into a knot)……………10g
Monosodium glutamate (MSG)…………2.5g

[Preparation Method]

Place the lamb meat in a pot of water, bring to a boil over medium heat, then remove and rinse clean. Cut the green garlic leaves into sections and set aside.
Place the lamb meat, Shaoxing wine, dark soy sauce, salt, knotted scallion, and ginger (lightly crushed) into a pot. Add enough water to cover the meat. Bring to a boil over high heat, skim off any foam that rises to the surface. Add rock sugar and simmer over low heat for about 3 hours until the meat is tender. Remove the meat, debone it, and cut into 3.5 cm square pieces. Return the meat to the original pot with the sauce, simmer over high heat until the sauce thickens. Adjust the seasoning with MSG and add the green garlic leaves. Thicken with water starch, bring to a boil, and it is ready to serve.

[Key Techniques]
Boil vigorously, simmer gently over low heat, and thicken with water starch—these are the essential steps for cooking Jia Ding-style braised lamb.

[Flavor Characteristics]
Lamb meat is warm and nourishing, appetizing, and invigorating. It is often enjoyed as a nourishing dish during the cold winter months. Lamb dishes from the suburbs of Shanghai have their own distinct characteristics, such as Hong Men lamb stew from Qingpu and Bai Qie lamb from Zhenru. Jia Ding-style braised lamb is particularly renowned, with Wu’s Lamb Restaurant having a history of over a hundred years. They use an old recipe with rock sugar to achieve a glossy red color and tender, delicious meat.

9 Braised Bear’s Paw

[Ingredients]

Fresh bear’s paw: 1 paw, 1000 grams
Green onions: 4 sections
Pork belly: 1000 grams
Ginger: 4 slices
Choi sum (Chinese leafy vegetable): 5 bunches
Chenpi (dried tangerine peel) juice: 10 grams
Clear broth: 600 grams
Green onion and ginger juice: 10 grams
Rendered chicken fat: 60 grams
Sichuan peppercorns: 30 pieces
Salt: 4 grams
Cooking wine: 12 grams

[Cooking Method]

Start by soaking the bear’s paw until softened. Take 400 grams of lime, crush it and place it in an iron basin. Bury the bear’s paw in the lime, pour water over it to generate heat. Once cooled, remove and clean off the hair. Then soak the bear’s paw in rice-washing water for 3 hours (to remove odor), rinse thoroughly and set aside.
Split one side of the pork belly and create a cavity. Rub the bear’s paw with green onion and ginger juice, chenpi juice, and 2 grams of salt. Marinate briefly, then stuff into the cavity of the pork belly, seal with bamboo skewers. Steam until the pork belly is tender, remove the skewers, take out the bear’s paw. Make a vertical cut at the base of each finger on the paw, remove the bones, and split the top of the paw. Place it in a clay pot (palm side up) and set aside.
Heat the pot over high heat, add rendered chicken fat, fry green onions, ginger, and Sichuan peppercorns until fragrant. Pour in clear broth and bring to a slight boil. Remove green onions, ginger, and peppercorns, pour the broth into the clay pot with the bear’s paw. Add salt, simmer over low heat until tender, reduce the sauce over high heat. Remove the bear’s paw from the clay pot, place palm side up on a serving plate, garnish with Choi sum, and pour over the reserved sauce.

[Key Techniques]

Preparing Dried Bear’s Paw: Soak in cold water until softened, then boil for 3-4 hours. Check periodically; when hair can be pulled out easily, remove and soak in warm water to remove remaining hair. Be gentle to preserve integrity. Remove coarse skin from the palm base, rinse thoroughly with cold or warm water, then continue to cook with green onions, ginger, and cooking wine until the large bones become tender. Remove the paw bones and claws in warm water, rinse thoroughly for several hours to remove any fishy smell.
Preparing Fresh Bear’s Paw: Skip the initial soaking step and boil directly. Use clean wet mud or rice water to remove hair, similar to the process for dried bear’s paw.

[Flavor Characteristics]
Bear’s paw is considered one of the “Eight Delicacies,” highly prized for its rich, nourishing qualities. As recorded in historical texts and culinary traditions, preparing this dish requires meticulous attention to maintain its unique texture and taste.

10 Loquat-Shaped Meatballs

[Ingredients]

Pork leg meat: 250 grams
Green pepper: 25 grams
Fish paste: 50 grams
Fresh broth: 100 grams
Cooked egg yolks: 3
Cornstarch (dry): 30 grams
Bamboo shoots: 25 grams
Cornstarch (wet): 15 grams
Tomato sauce: 50 grams
Minced ginger: 10 grams
Rice vinegar: 30 grams
Lard: 750 grams
Granulated sugar: 15 grams (approximately 75 grams used)
Shaoxing wine: 25 grams
Salt: 5 grams
Eggs: 3

[Cooking Method]

Remove skin, bones, and tendons from the pork leg meat, then finely chop into minced meat. Combine with fish paste in a bowl. Add 1 egg, salt, minced ginger, Shaoxing wine, dry cornstarch, cooked egg yolks, sugar, and a little water. Mix thoroughly until well combined. Shape the mixture into several evenly sized oval-shaped meatballs. Insert a piece of bamboo shoot about 4 cm long into each meatball to resemble a loquat stem. Roll each meatball in dry cornstarch and set aside.
Crack 2 eggs into a bowl, add some dry cornstarch to make a batter. Heat lard in a frying pan over high heat until it reaches about 60-70% hot. Dip each meatball into the egg batter and fry in the hot oil until they turn golden brown and are thoroughly cooked. Remove and drain excess oil.
Leave some oil in the pan, add tomato sauce, sugar, vinegar, and a little fresh broth. Bring to a boil, then thicken with wet cornstarch to make a sauce. Add the meatballs to the sauce, gently tossing them to coat evenly. Transfer to a serving plate. Cut the green pepper into thin slices, blanch in boiling water until tender, and arrange around the meatballs to resemble leaves.

[Key Techniques]

Ensure the meatballs are evenly sized and shaped beautifully like loquats.
The sauce should be thick and well-coated around the meatballs for the best flavor.