1 Red Oil Rabbit
[Ingredients]
Rabbit meat 500g
Green onions, large sections 4 pieces
Fresh ginger 3 slices
Cilantro (coriander) 10g
Sichuan peppercorns 20 pieces
Star anise 5 cloves
Rendered lard 1000g
Soy sauce 25g
Salt 3g
Sugar 25g
MSG 3g
Wet cornstarch 25g
Cooking wine 30g
Chicken broth 50g
Red oil (chili oil) 80g
[Method]
- Chop the rabbit meat into approximately 4cm square pieces. Soak in cold water for 30 minutes to remove blood and gamey odors. Bring water to a boil in a pot, blanch the soaked rabbit meat briefly, then remove and let cool. Drain excess water and mix with salt and cooking wine.
- Heat the rendered lard in a wok until it is 70% hot, then add the marinated rabbit meat pieces and stir-fry until deep red. Remove the meat using a slotted spoon. In the same wok, add 40g of red oil and heat until hot, then stir-fry with Sichuan peppercorns, star anise, green onion sections, and fresh ginger until fragrant. Add soy sauce, chicken broth, sugar, MSG, and the stir-fried rabbit meat. Bring to a boil over high heat, skim off any foam, then simmer over low heat until the rabbit meat is tender and the broth has reduced. Thicken the sauce with wet cornstarch, drizzle with red oil, and transfer to a serving dish. Garnish with cilantro.
[Cooking Tips]
Before cooking, rabbit meat must be soaked, blanched, and seasoned to remove any gaminess. It’s essential to fry the meat before simmering to enhance flavor and texture.
[Flavor Characteristics]
- “Among flying birds, none compares to pigeons; among running beasts, none compares to rabbits.” Rabbit meat is known for its delicate texture and savory taste. It is rich in protein (21.5g per 100g) and contains abundant lecithin, while being low in fat and cholesterol. It is considered a nutritious meat with health benefits, traditionally valued for enhancing physical strength and longevity.
- This dish has a rich red color, savory and spicy flavor, tender texture, and is not greasy. It is considered both a beauty-enhancing and longevity-promoting food choice.
2 Crispy Fragrant Pine Grouse
[Ingredients]
Pine grouse 2 birds
Cardamom 3.5g
Angelica root (Danggui) 3.5g
Star anise 3.5g
Fresh ginger slices 5g
Egg whites 2
Sesame oil 30g
Salt 4g
Clear broth 35g
Cooking wine 15g
Cumin seeds 3.5g
Cinnamon 3.5g
Cloves 3.5g
Sichuan peppercorns 3.5g
Wet cornstarch 3.5g
Peanut oil 750g
Soy sauce 10g
MSG 2g
Green onions, cut into 5 sections
[Method]
- Slaughter the pine grouse and blanch in hot water at 80°C for 1-2 minutes to uniformly heat the bird. Remove, pluck feathers, chop off the lower legs, make an incision above the eyes and remove the eyes and beak. Cut along the back, remove internal organs, wash thoroughly with clean water.
- Place the pine grouse belly down in a small bowl, marinate with soy sauce, salt, MSG, sesame oil, cooking wine for half an hour. Steam until tender, remove, drain broth, discard spices, place on a plate, drain excess broth. Mix egg whites and wet cornstarch in a bowl to form a paste, coat the entire pine grouse.
- Heat oil in a wok to 70% hot, add coated pine grouse, fry for about 1 minute, remove. When oil temperature rises to 80% hot, fry again until crispy, remove, place belly up on a plate, cover with a paper towel, press gently with hands to loosen. Remove paper towel, arrange pine grouse back to original shape.
- Heat sesame oil in a wok until hot, pour over pine grouse. Serve with a dish of salt and pepper on the side.
[Cooking Tips]
- Remove the eyes of the pine grouse to prevent splattering during frying.
- Cut major bones without breaking the skin to enhance heat conductivity and flavor infusion.
- Double frying ensures a crispy exterior and tender interior.
[Flavor Characteristics]
- Pine grouse, also known as capercaillie, is a specialty of Northeast China and is a protected wild species found in the forests of Greater Khingan. It’s renowned as a rare delicacy and was once exclusively enjoyed by the Qing dynasty under the name “Feilong,” designated as an imperial tribute.
- This dish is a traditional specialty of Liaoning province, known for its crispy skin, tender meat, and delightful flavor, making it a cherished delicacy of the northern regions.
3 Flying Dragon Soup
[Ingredients]
Flying dragon (capercaillie) 2 birds
Shiitake mushrooms 50g
Egg white 1
MSG 2g
Fresh bamboo shoots, sliced 25g
Baby bok choy 30g
Ham slices 25g
Cooked pork 5g
Salt 6g
Chicken broth 750g
Shaoxing wine 15g
[Method]
- After slaughtering, plucking, and cleaning the flying dragons, remove bones and cut the meat into small pieces. Marinate with salt, wine, egg white, and cornstarch. Blanch in boiling water briefly, remove and drain. Slice shiitake mushrooms.
- Steam the flying dragon carcasses in chicken broth for 20 minutes, then remove. Briefly blanch shiitake mushrooms, bamboo shoots, and bok choy in boiling water, then remove.
- In a pot, add 500g of chicken broth and 250g of water, bring to a boil. Add the flying dragon meat, bamboo shoots, shiitake mushrooms, and bok choy. Season with salt and wine, bring to a boil again, skim off any foam. Transfer to soup bowls, drizzle with a little pork fat and serve.
[Cooking Tips]
- Blanch the flying dragon meat slices until they turn white before adding to the soup.
- Avoid boiling the soup vigorously to prevent mixing flavors.
[Flavor Characteristics]
- “Flying Dragon Soup” is a Northeastern delicacy known as a treasure among foods. In Northeastern folklore, there’s a saying “dragon meat in the sky, donkey meat on the ground.” The term “dragon meat” refers to flying dragon meat. Legend has it that flying dragon was a rare mountain delicacy specially offered as tribute to emperors, renowned for its tender texture and delicious flavor, famous since the 14th century.
- This soup is clear with distinct layers of red, white, green, and black colors from the ingredients, offering a savory, salty, and uniquely delicious taste profile.
4 Stir-Fried Snowy Capercaillie Slices
[Ingredients]
300g cleaned capercaillie meat
2g MSG
50g pickled snowy caper stalks
5g salt
25g bamboo shoots
15g starch
25g egg white
10g spring onions
750g oil
10g ginger
10g Shaoxing wine
[Method]
- Slice the capercaillie meat into thin slices and place in a bowl. Add egg white, starch, salt, Shaoxing wine, and MSG. Mix well.
- Slice the bamboo shoots, finely chop the spring onions and ginger, and finely chop the pickled snowy caper stalks.
- In a small bowl, mix salt, Shaoxing wine, MSG, chicken broth, and starch to make a sauce. Set aside.
- Heat a wok with plenty of oil until it reaches 180°C (360°F). Fry the capercaillie slices until they are cooked through and tender. Remove and drain using a slotted spoon.
- In the same wok, leave a small amount of oil. Sauté the spring onions and ginger until fragrant. Add bamboo shoots and pickled snowy caper stalks, stir-fry briefly. Add the fried capercaillie slices and pour in the prepared sauce along the edge of the wok. Stir-fry until well combined. Add sesame oil, stir briefly, then transfer to a serving plate.
[Cooking Tips]
- When marinating, use egg white first followed by starch. Egg white forms a gelatinous layer that helps seal moisture and prevent the meat from becoming tough. Egg white is sensitive to high heat, while starch can protect proteins, enhance nutritional content, and maintain a smooth and tender texture.
- Adjust the seasoning and thickness of the sauce mixture to your taste before adding to the wok.
[Flavor Characteristics]
- Capercaillie, also known as “mountain chicken” or wild grouse, has a sweet and warm nature and is believed to benefit digestion, quench thirst, and alleviate frequent urination.
- This dish features a savory and fragrant flavor, with a smooth and refreshing texture, enhanced by the bright green of the vegetables and a glossy sauce thickened to perfection.
5 Snowflake Matsutake Mushroom
[Ingredients]
50g chicken breast meat
2g MSG
150g fresh matsutake mushrooms
5g Shaoxing wine
4 egg whites
25g wet starch
25g bamboo shoots
150g chicken broth
5g ham
5g chopped green onions
25g peas
2g ginger paste
5g salt
50g lard
[Method]
- Blanch the matsutake mushrooms in hot water briefly, wash with water, and slice them diagonally into 0.3cm thick slices.
- Smash the chicken breast meat into a fine paste using a knife, place in a bowl, add egg whites and mix well. Stir in chicken broth to make a thin porridge-like mixture, then add wet starch, salt, MSG, and mix into a paste.
- Slice the bamboo shoots into small pieces. Dice the ham. Blanch the bamboo shoots and peas in hot water, then set aside.
- Heat lard in a wok over low heat until hot. Slowly pour the chicken paste through a strainer into the oil. Allow the chicken paste to float and form a snowflake shape. Remove and drain excess oil, rinse with warm water to remove any residual oil, and set aside.
- In the same wok, add a little oil, stir-fry chopped green onions and ginger paste until fragrant. Add bamboo shoots, chicken broth, salt, MSG, Shaoxing wine. When the broth boils, add the matsutake mushrooms and cook for 1 minute. Add the chicken snowflakes, peas, sprinkle with diced ham, and serve immediately.
[Cooking Tips]
- The chicken paste should be clean and fine. Generally, use 30g of chicken paste with 4-6 egg whites.
- Maintain the oil temperature at around 70-80% hot. If the oil is too hot, the snowflakes may turn yellow.
[Flavor Characteristics]
- Matsutake mushrooms, also known as pine mushrooms, are produced in Yanbian Korean Autonomous Prefecture, known for their fragrant taste, good texture, and rich nutrition. There’s a saying, “Wild plants are on the mountain top, relying on roots to assist birch growth. Reproduction requires six years to reach maturity, known as the leader among mushrooms.” They are harvested in the eighth lunar month, and fresh ones are considered the best. Consumption dates back to the Qing Dynasty and has a history of more than a hundred years.
- In ancient China, there were many records of matsutake mushrooms having effects such as strengthening the body, benefiting the intestines and stomach, relieving pain, promoting digestion, and inhibiting diabetes development, with potential anti-cancer effects.
6 Changchun Braised Chicken in Pot
[Ingredients]
750g young chicken
10g garlic
15g sugar
5g cloves
25g Shaoxing wine
5g Sichuan peppercorns
15g sweet bean sauce
2.5g MSG
10g scallions
300g chicken broth
10g ginger
[Method]
- Slaughter and scald the chicken, pluck the feathers, clean the cavity, and soak in clean water for 8 hours.
- Chop the chicken into large pieces about 4 cm in size. Slice the scallions, ginger, and garlic into thick pieces.
- Heat oil in a pot until it reaches 80% hot, then fry the chicken pieces until they turn deep red. Remove from the oil.
- Place the chicken pieces into a pot, add all the seasonings, steam for 1 hour, then remove.
[Cooking Tips]
- Adding honey water to the chicken pieces before frying enhances the color.
- Use high heat when steaming to ensure thorough cooking.
[Flavor Characteristics]
- Changchun Braised Chicken in Pot was created by Chef Cui Changshan at the Asia Grand Restaurant in Changchun in 1941. Since the 1970s, Chef Zhao Junlu, his apprentice, has further researched and explored the recipe, innovating in techniques, color, and taste. The dish has expanded to include variations like braised pork knuckles and braised fish.
- This dish emphasizes quality ingredients and unique preparation methods, resulting in a rich and authentic flavor, with tender texture that is not greasy.
7 Four Treasures Goose
[Ingredients]
Half a goose
250g aged soybean soup
50g ham
1 egg
50g tomatoes
50g sweet bean sauce
50g yellow claws (preserved chicken feet)
50g starch
50g apples
50g old tiger sauce
1000g soybean oil
100g shredded green onions
[Method]
- Remove the large feathers from the goose, burn off the down with an alcohol lamp, clean out the internal organs, soak in cold water for several hours to remove blood and the feet, blanch briefly in boiling water, remove from the soup to soften, remove bones, use egg and starch to make a paste and apply it on the skin.
- Heat the oil in the wok to 80% hot, put the goose into the wok to fry until the skin is crisp and the meat is cooked. Take out and slice evenly on one side of a large plate, arrange the other side with four kinds of ingredients in a flower pattern. Served with old tiger sauce, sweet bean sauce, shredded onions, and steamed cakes or beef tongue cakes.
[Cooking Tips]
- Break the lower leg bone during production to avoid retraction.
- When frying, use a strong fire and hot oil to make the surface of the ingredients dry and shrink in an instant, forming a crispy and hard shell to seal the moisture inside, so as to achieve a crispy outside and tender inside, neat shape, not easily broken.
- Mix the bean sauce, garlic paste, and sesame oil evenly into old tiger sauce.
- The flower pattern of the Four Treasures can be made as desired.
[Flavor Characteristics]
- The four ingredients, namely the Four Treasures, can be used to make “Four Treasures Goose” or “Four Treasures Duck” using this method.
- Goose, a member of the duck family, has a sweet and mild flavor and is effective in dispelling wind and strengthening tendons and bones, suitable for stubborn rheumatism and other conditions.
- This dish features a main ingredient in golden color, with colorful Four Treasures. It has a crispy exterior and tender interior, with both meat and vegetables, complemented by unique flavors from the condiments.
8 Stir-Fried Eggs with Water
[Ingredients]
5 eggs
5g ginger juice
10g soaked black fungus
2g monosodium glutamate (MSG)
5g carrots
1 soaked shiitake mushroom
10g soaked dried small shrimp
10g cooked ham
5g spinach leaves
2g Sichuan peppercorn water
15g salt
10g sesame oil
[Method]
- Crack the eggs into a bowl. Slice the shiitake mushroom thinly. Slice the carrots, black fungus, and spinach leaves into small pieces about the size of fingernails. Blanch all these vegetables briefly in boiling water, then drain them well. Chop the soaked dried small shrimp finely. Slice the cooked ham into pieces resembling fingernails.
- In a wok, bring about 350g of water to a boil with 10g of salt. Pour the beaten eggs into the boiling water, gently stir and push them against the bottom of the wok until they clump together. Add in the sliced shiitake mushroom, black fungus, ham, carrots, spinach, and dried small shrimp. Skim off any foam that forms on the surface. Season with salt, MSG, Sichuan peppercorn water, and ginger juice to taste. Remove from heat and transfer to a soup plate. Drizzle with sesame oil before serving.
[Cooking Tips]
- Another method:
- Beat the eggs and mix with 200g of water, salt, and MSG.
- Heat the wok, pour in the beaten eggs, use a spatula to gently push them around until they form curds. Quickly add in the various ingredients, stir-fry until the sauce thickens, then drizzle with sesame oil.
- Rinse the wok with oil, heat it until dry, and wipe it clean before cooking to prevent sticking.
- Adjust the choice of ingredients based on season, availability, and personal preferences.
[Flavor Characteristics]
- This dish originated in the Nenjiang River area of Heilongjiang Province and has a long-standing tradition as a distinctive local delicacy. Its unique preparation has elevated it to being served in upscale banquet settings.
- The broth of this dish is clear and fresh, with a delightful aroma and tender textures in a vibrant array of colors, making it particularly suitable for consumption by the elderly.
9 Wild Duck Cooking
[Ingredients]
1 wild duck
200g rendered lard
5g Sichuan peppercorns
15g salt
5g star anise
10g MSG
1g Amomum tsao-ko
50g soy sauce
1g cubeb
50g sugar
25g cinnamon
15g cooking wine
5g Amomum tsaoko
15g green onion
5g Angelica dahurica
10g ginger
1g fennel
10g garlic
4 cloves
5g coriander stalks
2g vinegar
[Method]
- Pluck and gut the wild duck, remove the bill and feet, clean and wipe dry. Slice the green onion and ginger into julienne strips, and mince the ginger. Finely chop the coriander.
- Rub the cleaned wild duck inside and out with salt and MSG. Mix Sichuan peppercorns, star anise, Amomum tsao-ko, cubeb, cinnamon, Amomum tsaoko, Angelica dahurica, fennel, green onion strips, cloves, and ginger strips evenly. Sprinkle this mixture inside and outside the duck, place in a bowl, add soy sauce and cooking wine, marinate for 6 hours, then steam in a steamer for 2 hours.
- Heat the rendered lard in a wok until it reaches about 80% heat, then fry the wild duck until it turns reddish-brown. Remove from the wok. Heat some oil in the same wok, stir-fry green onion, ginger strips, minced garlic, and chopped coriander. Place the duck breast side down in the wok, pour in sugar, vinegar, sesame oil, and a mixture of soy sauce. Stir-fry vigorously, transfer to a plate.
[Cooking Tips]
- Steam the duck until it easily falls apart when lifted.
- When frying, use a ladle to hold the duck in shape without breaking.
- Ensure the sauce is not too thick; it should coat evenly.
[Flavor Characteristics]
- Wild duck, also known as mountain duck or waterfowl, has a slightly elongated body with well-developed muscles. Duck meat contains over 20% protein, along with carbohydrates, minerals, vitamins, and more. The gastric mucosa of wild ducks, known as “duck internal gold,” is neutral and sweet, and it is believed to have functions such as treating enteritis and aiding digestion. Duck liver and meat are known for their nourishing and strengthening effects, beneficial for organs and relieving heat and diarrhea.
- This dish features a reddish-brown color, crispy skin, tender meat, and a delightful aroma.
10 Fried Iron Sparrow
[Ingredients]
Iron sparrows: 12
Ground Sichuan peppercorns: 5g
Cornstarch: 50g
Salt: 5g
Egg: 1
Cooking wine: 15g
Oil: 500g
Salt and pepper mixture: 20g
[Cooking Method]
- Clean the iron sparrows thoroughly, pat dry, and cut each sparrow in half, removing the claws and beaks.
- In a small bowl, mix a bit of ground Sichuan peppercorns, cornstarch, cooking wine, salt, and egg to make a batter. Coat the sparrows evenly with the batter.
- Heat the oil in a frying spoon until it reaches 80% heat. Carefully place each sparrow into the spoon and fry gently, pushing with the spoon occasionally. Fry over low heat for about 2 minutes until golden brown. Remove the sparrows with the spoon, increase the heat of the spoon, and when the oil is 80% hot again, fry the sparrows until golden brown. Remove and serve hot, sprinkled with salt and pepper mixture.
[Cooking Tips]
- Marinate the sparrows with salt and cooking wine for 1 hour for better flavor.
- Avoid overcrowding when frying to ensure even cooking.
[Flavor Characteristics]
This dish has a golden-red color, crispy on the outside and tender inside, with a delightful fragrance.