1 Cloud Roll
[Ingredients]
Fatty pork: 250 grams
Eggs: 15
Lean pork: 1250 grams
Starch: 50 grams
Ham: 30 grams
Celery: 100 grams
Cooking wine: 25 grams
Monosodium glutamate (MSG): 5 grams
Sichuan peppercorn water: 20 grams
Salt: 2 grams
Ginger and scallion juice: 30 grams
Flour paste: 70 grams
[Cooking Method]
- Chop the fatty and lean pork into fine mince and place in a bowl. Add Sichuan peppercorn water, ginger and scallion juice, salt, MSG, cooking wine, 6 egg whites, and 100 grams of starch. Mix well until thick and pasty.
- Beat eggs in a bowl, add starch and a pinch of salt, mix well, and make 8 thin egg skins. Blanch the celery in boiling water, cool in cold water, then set aside.
- Place the egg skins on a chopping board, trim off the round edges to form rectangles, spread a thin layer of flour paste on each. Divide the seasoned minced meat into 8 portions, spread each portion onto the 8 egg skins. Place a narrow strip of ham at one end and the blanched celery at the other end. Roll up from both ends towards the center, seal the edges with flour paste. Steam for 15 minutes, remove from steamer, cool, then slice thinly and arrange on a plate.
[Cooking Key Points]
- Ensure the meat mince is finely chopped. When making the egg skins, control the heat to avoid any burnt parts, which may affect appearance.
- Do not over-steam, as it may deform the rolls and affect the quality of the dish.
[Flavor Characteristics]
Resembling colorful clouds, with red, yellow, and green hues intertwined, exceptionally pleasing to the eye. The taste is savory, fresh, and tender, suitable for pairing with rice and wine.
2 Braised Beef with Potatoes
[Ingredients]
Premium beef: 250 grams
Star anise: 3 grams
Potatoes: 200 grams
Shaoxing wine: 15 grams
Soy sauce: 30 grams
Green onion: 10 grams
Salt: 10 grams
Ginger: 10 grams
Monosodium glutamate (MSG): 2 grams
Sugar: 15 grams
Cooking oil: 50 grams
Cornstarch (mixed with water): 30 grams
Sichuan peppercorn water: 10 grams
Beef broth: 500 grams
[Cooking Method]
- Wash the beef and cut it into finger-sized strips about 3 cm long. Peel the potatoes and cut them into chunks. Cut the green onions into segments. Lightly crush the ginger into pieces.
- Blanch the beef strips in boiling water until cooked through, then remove and drain. Heat the cooking oil in a wok, add the green onion segments and ginger pieces to infuse the oil. Add the beef strips to the wok, stir-fry with soy sauce and Sichuan peppercorn water. Pour in the beef broth, add Shaoxing wine, sugar, and star anise. Bring to a boil, then reduce heat and simmer until the beef is tender.
- Add the potatoes to the wok when the beef and broth are simmering. Remove the green onion segments, ginger pieces, and star anise when the beef and potatoes are cooked through. Season with salt and MSG, increase the heat to bring to a boil. Stir in the cornstarch mixture to thicken the sauce. Drizzle with cooking oil before serving.
[Cooking Key Points]
- Blanching the beef in boiling water before cooking helps remove any gamey taste and blood residue.
- Control the heat carefully: start with high heat to bring to a boil, then simmer on low heat until fully cooked.
- Cut the beef into strips of appropriate size for quicker and more even cooking.
- Caramelize a small amount of sugar for a more vibrant red color. Frying the potatoes before simmering enhances their flavor.
[Flavor Characteristics]
“Braised Beef with Potatoes” is a traditional dish from Jilin Province, featuring beef and potatoes cooked in a braising technique. It has a rich red color, savory taste, and combines meat and vegetables, making it ideal for autumn and winter consumption.
3 Golden Fried Meat Slices
[Ingredients]
Lean pork: 300 grams
Vegetable oil: 500 grams
Egg: 1
Shaoxing wine: 15 grams
Soy sauce: 15 grams
Thinly sliced green onion: 10 grams
Salt: 10 grams
Thinly sliced ginger: 10 grams
Sugar: 15 grams
Cilantro stalks: 20 grams
Monosodium glutamate (MSG): 3 grams
Thinly sliced garlic: 10 grams
Fresh broth: 50 grams
Rice vinegar: 10 grams
Ground Sichuan peppercorn: 2 grams
Cornstarch (mixed with water): 30 grams
[Cooking Method]
- Cut the lean pork into thin slices, marinate in a bowl with a pinch of salt and Shaoxing wine for a while. Mix with a batter made of egg and cornstarch.
- In a bowl, combine Shaoxing wine, rice vinegar, soy sauce, sugar, MSG, and fresh broth to make a sauce.
- Heat vegetable oil in a wok until it reaches about 180°C (350°F). Slide the pork slices into the oil, allowing them to spread out. Remove using a slotted spoon (leaving no oil in the spoon), then return the pork slices to the spoon and fry until both sides turn golden brown. Sprinkle green onion, ginger, and cilantro over the pork slices, pour in the prepared sauce, and finally sprinkle with ground Sichuan peppercorn. Stir and transfer to a serving plate.
[Cooking Key Points]
- Use a thick batter to coat the ingredients evenly.
- Fry the meat slices quickly to avoid overcooking and toughness.
- Reduce the sauce until it thickens to ensure the meat slices are tender and flavorful.
[Flavor Characteristics]
- “Golden Fried Meat Slices,” also known as “Oil-Pressed Pork Slices,” is a famous rustic dish from northeastern China. According to legend, it has a humorous connection with Nurhaci, the founder of the Qing Dynasty. Early in his life, Nurhaci once prepared this dish when he was working as a cook in a general’s residence. It was well received and became a favorite at the Qing court, even enjoyed by Empress Dowager Cixi. The dish is praised for its golden color, crispy exterior, tender texture, and savory taste, making it an excellent choice for pairing with alcoholic beverages.
- This dish features a golden hue, crispy texture outside, tender inside, and a savory flavor, making it a perfect accompaniment to wine.
4 Stir-Fried Pork Tenderloin Cubes
[Ingredients]
Pork tenderloin: 400 grams
Salt: 10 grams
Green peas: 15 grams
Vegetable oil: 500 grams
Egg white: 50 grams
Chopped green onion: 10 grams
Cornstarch (mixed with water): 50 grams
Chopped ginger: 10 grams
Baking soda: 5 grams
Sliced garlic: 6 grams
Monosodium glutamate (MSG): 3 grams
Fresh broth: 50 grams
[Cooking Method]
- Cut the pork tenderloin into 7 cm thick sections, then slice each section into 0.3 cm thick pieces. Make cross cuts on each piece with a depth of about 4/5 of the way through, then cut into quadrant cubes. Mix with a little baking soda, rinse with water, squeeze dry, marinate with Shaoxing wine and salt, then mix with egg white and cornstarch to coat evenly.
- In a bowl, combine Shaoxing wine, salt, fresh broth, and a little cornstarch to make a sauce.
- Heat a small amount of oil in a wok, stir-fry green onion, ginger, sliced garlic, and green peas briefly. Add the coated pork cubes and stir-fry until well mixed. Pour in the sauce mixture, stir quickly until evenly coated, drizzle with sesame oil, and serve.
[Cooking Key Points]
- The pork tenderloin should be finely processed, with consistent depth and appropriate width.
- The cooking process should be swift to avoid toughening the texture.
[Flavor Characteristics]
“Stir-Fried Pork Tenderloin Cubes” is a traditional dish from Liaoning Province, characterized by using pork tenderloin as the main ingredient and stir-frying with other ingredients. It is known for its elegant appearance, tender and crispy texture, and pleasant fragrance.
5 Sliced Pork Hot Pot
[Ingredients]
Fatty pork belly: 1000 grams
Pickled vegetables: 500 grams
Vermicelli noodles: 50 grams
Pork tenderloin: 200 grams
Partridge meat: 100 grams
Beef: 200 grams
Rehydrated sea cucumber: 100 grams
Hashima (snow fungus): 100 grams
Sesame oil: 30 grams
Ice crab: 100 grams
Chopped green onion: 15 grams
Oyster mushrooms: 100 grams
Chopped ginger: 15 grams
Fresh silverfish: 100 grams
Fresh broth: 1500 grams
Fresh clams: 100 grams
Fermented bean curd: 50 grams
Straw mushroom: 100 grams
Chinese chive sauce: 50 grams
Large shrimp: 100 grams
Salt: 30 grams
Salted Chinese chives: 30 grams
Monosodium glutamate (MSG): 5 grams
Chili oil: 30 grams
[Cooking Method]
- Roast the pork belly with skin until golden, then soak in water, scrape off any impurities, and boil in boiling water until 70% cooked. Remove and flatten, then cool and use a slicing knife to pull into large, thin slices about 40 cm long. Cut the pork tenderloin and beef into long, thin slices. Skin and gut the partridge, remove bones, wash thoroughly, and cut into thin slices. Rinse the sea cucumber and cut into long pieces, blanch in boiling water. Wash the hashima. Clean and open the ice crab, remove the innards. Clean the oyster mushrooms and cut off any impurities. Slice the pickled vegetables into strips. Cut the vermicelli noodles into shorter lengths and soak until soft. Wash the silverfish and clams thoroughly. Shell and devein the large shrimp, then slice.
- Place each prepared ingredient on separate plates.
- In a hot pot, add fresh broth, salt, MSG, chopped green onion, chopped ginger, and sesame oil. Add pickled vegetables, sliced pork, partridge slices, sea cucumber, and other main and auxiliary ingredients. Ignite charcoal to bring the pot to a boil, skim off any foam, and bring to the table. Arrange various dipping sauces in bowls on the table.
[Cooking Key Points]
- The pork should have alternating layers of fat and lean, sliced as thinly as possible without discarding too much lean meat.
- Fresh broth is essential for maintaining the richness of the hot pot.
- The variety of condiments and sauces is crucial for authentic Jilin-style flavor.
[Flavor Characteristics]
“Sliced Pork Hot Pot” is a traditional specialty from Jilin Province. The pork is sliced using a special slicing technique to create long, thin slices resembling waves. The hot pot features tender and crispy pork, satisfying without being greasy. Combined with a variety of ingredients and dipping sauces, it’s perfect for winter dining, offering a variety of flavors that never grow old.
6 Blanched Sliced Pork
[Ingredients]
Pork belly: 150 grams
Salted edible amaranth: 20 grams
Pickled vegetables: 150 grams
Salted Chinese chives: 20 grams
Rehydrated vermicelli noodles: 50 grams
Fermented bean curd: 30 grams
Salt: 10 grams
Chinese chive flowers: 30 grams
Monosodium glutamate (MSG): 3 grams
Chili oil: 15 grams
Sichuan peppercorn water: 10 grams
Pork broth: 500 grams
[Cooking Method]
- Slice the cooked pork belly into thin slices about 10 cm long. Slice the pickled vegetables into fine strips and wash them thoroughly. Cut the rehydrated vermicelli noodles with a knife.
- In a pot, bring the pork broth to a boil. Add the sliced pork belly and pickled vegetables to the boiling broth. Add salted edible amaranth, salted Chinese chives, salt, MSG, and Sichuan peppercorn water. Simmer over low heat for about 10 minutes. Then add the rehydrated vermicelli noodles and simmer for another 5 minutes. Transfer to a large soup bowl.
- Serve with fermented bean curd, Chinese chive flowers, and chili oil for dipping.
[Cooking Key Points]
- The pork slices should be as thin as possible.
- Ensure the pickled vegetables are thoroughly washed.
[Flavor Characteristics]
“Blanched Sliced Pork” is a popular dish in the Songliao region known for its delicious flavor and widespread preparation. Made with cooked pork belly, pickled vegetables, and rehydrated vermicelli noodles using the blanching technique, it features a salty and fresh taste with the pork belly being rich but not greasy. It’s an excellent choice for the autumn and winter seasons.
7 Braised Pig’s Face
[Ingredients]
Pig’s face meat: 150 grams
Cinnamon stick: 3 grams
Soy sauce: 25 grams
Cassia bark: 2 grams
Sugar: 15 grams
Angelica dahurica (白芷): 3 grams
Shaoxing wine: 15 grams
Salt: 10 grams
Star anise: 3 grams
Monosodium glutamate (MSG): 3 grams
Scallion: 10 grams
Garlic: 10 grams
Ginger: 10 grams
Sichuan peppercorns: 5 grams
[Cooking Method]
- Clean the pig’s face thoroughly by removing any hair and impurities, then wash it with clean water. Boil it in a pot of boiling water for 10 minutes, then remove and rinse with water.
- Place soy sauce, sugar, Shaoxing wine, star anise, cinnamon stick, cassia bark, Angelica dahurica, salt, MSG, scallion, garlic, ginger, and Sichuan peppercorns into a braising pot. Add broth, bring to a boil, and skim off any foam.
- Place the pig’s face meat into the braising pot, bring to a boil, then simmer over low heat until tender. Remove when fully cooked and arrange skin side up in a serving bowl.
- Ladle a suitable amount of the braising liquid from the pot onto the braised pig’s face meat.
[Cooking Key Points]
- Ensure the pig’s face meat is thoroughly cleaned and boiled to remove any gaminess.
- Adjust the seasoning of the broth for a savory and flavorful taste profile.
- Braise the pig’s face meat until tender and flavorful.
[Flavor Characteristics]
“Braised Pig’s Face,” also known as “Braised Pig’s Head,” is a local specialty from Qiqihar City, Heilongjiang Province. Known for its unique and aromatic flavor that is not greasy, it offers a sweet and savory taste that is highly praised by food enthusiasts and connoisseurs alike.
8 Dog Meat Hotpot
[Ingredients]
Live yellow dog: 1, approximately 15-20 kilograms
Shaoxing wine: 30 grams
Wild perilla seeds (苏子): 25 grams
Cilantro: 150 grams
Sesame oil: 100 grams
Chili oil: 150 grams
Ground pepper: 25 grams
Sesame paste: 200 grams
Garlic paste: 150 grams
Fermented tofu (腐乳): 5 pieces
Vinegar: 50 grams
Chive flower paste: 150 grams
Monosodium glutamate (MSG): 10 grams
Salt: 50 grams
Shredded scallions: 30 grams
[Cooking Method]
- Strangle the dog with a rope, immediately sever the blood vessels in the limbs, and drain the blood. Scald the dog’s hair with boiling water to remove it, then wash the dog thoroughly with clean water and air dry. Roast the entire dog over charcoal or a blowtorch until golden brown. After roasting, soak in clear water for 30 minutes until the dog’s skin softens. Use a knife to scrape off the charred skin carefully, leaving the skin light yellow. It’s crucial to scrape clean to preserve the soup’s flavor. Rinse thoroughly and gut the dog, removing the heart, liver, stomach, and intestines, which are soaked separately. Cut the dog meat into pieces, each weighing around 750-1000 grams, and soak in water for 30 minutes.
- In a large pot, add water and bring it to a boil. Place the cleaned and soaked dog meat into the pot, bring to a boil, skim off any foam, and blanch until thoroughly cooked. Remove and wash off impurities. Add the dog meat pieces and wild perilla seeds to the pot, add enough water to cover, cover with a lid, and simmer over medium heat for 3 to 4 hours until the skin is tender and the meat separates from the bones.
- Remove the cooked dog meat pieces to a bowl. Wash your hands and shred the dog meat into strips by hand. Arrange the shredded meat neatly on a plate. Return the leftover dog bones to the pot and continue boiling. The longer it boils, the whiter and more flavorful the soup becomes; a milky white color is ideal.
- Place various condiments into small bowls, with each bowl accompanied by a small spoon for guests to use as desired.
- In the hotpot, pour the boiled dog meat soup, then heat over burning charcoal until boiling. Add salt, MSG, and Shaoxing wine to adjust the seasoning. Serve the hotpot at the table, adding the shredded dog meat strips. Guests can enjoy dipping the meat into their own prepared condiments while drinking the soup from the hotpot.
[Cooking Key Points]
- The dog’s hair should not be scalded for too long; just enough to be easily removed by hand.
- When roasting the dog’s skin, avoid using too high heat, as it can cause cracking and affect quality.
- Ensure to add enough water at the beginning of cooking the meat; avoid adding water halfway through.
- Tear the cooked dog meat into strips by hand instead of using a knife to preserve the unique flavor of the hotpot.
[Flavor Characteristics]
Dog Meat Hotpot is a traditional dish among the Korean ethnic group in Jilin Province, originating from Yanji City in the Yanbian Korean Autonomous Prefecture of Jilin Province. Known for its aromatic and lean meat, refreshing broth, and rich nutrition, it is consumed in winter for warmth and in summer for cooling effects, believed to enhance health and longevity.
9 Dog Meat Soup
[Ingredients]
Bone-in dog meat: 10 kilograms
Toasted sesame seeds: 100 grams
Cilantro: 1 kilogram
Shredded scallions: 1 kilogram
Red pepper flakes: 250 grams
Ground black pepper: 15 grams
Egg white: 250 grams
Soy sauce: 1 kilogram
[Cooking Method]
- Cut the dog meat into 6 pieces. Soak in cold water to remove blood, then wash thoroughly and place in a pot of boiling water. When it boils, skim off any foam and remove the floating oil from the surface into a separate pot.
- In the separate pot with the removed oil, heat it up and add the red pepper flakes. Fry until fragrant and transfer to a bowl to make the seasoning sauce.
- Cook the meat until well done (the original soup remains in the pot). Remove the meat while hot, extract the bones, and return the bones to the pot. Tear the cooked meat into shreds. Cut the cilantro into segments. Mix the shredded meat with shredded scallions, soy sauce, and ground black pepper, and keep warm.
- Place the shredded meat into bowls, garnish with cilantro, pour a spoonful of the seasoning sauce, then pour in boiling original soup, and finally pour in a spoonful of egg white.
- Provide table-side salt, soy sauce, mustard paste, chive blossoms, red pepper flakes, and MSG for seasoning to personal preference.
[Cooking Key Points]
- Yellow dog meat is of the highest quality, followed by black dog meat.
- Soak the dog meat thoroughly in cold water to remove blood, ensuring the resulting soup is not fishy.
- When boiling the dog meat, add a small amount of toasted sesame seeds to enhance the soup’s freshness without being pungent. Tear the cooked dog meat into uniform shreds.
[Flavor Characteristics]
Dog Meat Soup is a traditional Korean dish in the Yanbian region of Jilin Province. It is made using dog meat through boiling and stewing techniques. The soup is clear and flavorful, not fishy or greasy, with tender and flavorful meat, and a refreshing and spicy taste. Consuming it in winter helps ward off cold and promotes warmth, while in summer, it induces perspiration, making it easier to withstand cold in winter and reducing the likelihood of catching a cold.
10 Hanging Frozen Snow Hare
[Ingredients]
Snow hare meat: 500 grams
Scallions: 10 grams
Pig skin: 500 grams
Ginger slices: 10 grams
Salt: 15 grams
Garlic: 5 grams
Monosodium glutamate (MSG): 3 grams
Soy sauce: 15 grams
Sichuan peppercorns: 5 grams
Chicken broth: 500 grams
Spices (whole): 5 grams
[Cooking Method]
- Clean the hare meat and boil it in chicken broth with Sichuan peppercorns, whole spices, scallions, ginger slices, and salt until tender. Cut into even slices and arrange neatly on a square porcelain plate.
- Soak the pig skin, scrape off any impurities, then boil it with the broth from cooking the hare and additional water along with the seasonings to make a jelly. Pour the clear jelly over the arranged hare meat before it solidifies. Once solidified, slice and arrange on a serving plate.
[Cooking Key Points]
- Clean and scrape off any impurities from the pig skin.
- Boil the hare meat over high heat until boiling, then simmer over low heat until tender.
- Ensure the jelly is clear and reaches the desired level of solidity.
- The finished dish can be stored in the refrigerator for a crystal-clear, refreshing appearance.
[Flavor Characteristics]
“Hanging Frozen Snow Hare” is a specialty dish from Heilongjiang Province. It uses snow hare, a specialty from the Greater Khingan Mountains, and employs boiling, stewing, and freezing techniques. The finished dish is neat, translucent, visually appealing, savory, refreshing, and perfect for cooling off during hot summers, making it highly popular among diners.