Northeastern Cuisine Delicacies（ Two)

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1 Peach Blossom Phoenix Tail

Ingredients:

  • 10 large shrimp with shells, 50g of shrimp meat
  • 25g Shaoxing wine
  • 20g soybean paste
  • 15g butter
  • 50g chicken meat
  • 2.5g salt
  • 200g eggs
  • 100g breadcrumbs
  • A few coriander leaves
  • 2.5g monosodium glutamate
  • 40g scallions
  • 50g sea cucumber
  • 100g oil
  • 25g chicken fat
  • 40g ginger

Cooking Method:

  1. Remove the heads and shells of the large shrimp, leaving the tails intact. Make three cuts on the back of each shrimp, leaving the section near the head intact to form shrimp balls. Split the shrimp tails open from the back, remove the veins, marinate with Shaoxing wine and salt, then stuff with butter strips (0.5cm thick, 1.3cm long). Roll from the cut end to the tail.
  2. Coat the prepared shrimp with flour, dip in beaten eggs, then in breadcrumbs. Deep fry in oil heated to medium until golden brown and cooked through. Arrange around the edge of a plate.
  3. Dice sea cucumber, shrimp meat, and chicken meat finely. Heat a wok with oil, fry ginger and scallions until fragrant. Add diced ingredients, stir-fry, then add Shaoxing wine, soybean paste, monosodium glutamate, and salt. Stir-fry until cooked, adjust seasoning, and transfer to a bowl.
  4. Use two eggs to make a thin egg skin, shape into a 13cm diameter ring. Pile the stir-fried ingredients onto the egg skin, brush with beaten egg whites, decorate with red egg skin and coriander leaves to resemble flowers. Steam gently until set.
  5. Heat oil in a wok used for frying shrimp, re-fry the shrimp balls until semi-cooked. Reserve some oil in the wok, heat and stir-fry soybean paste, add fresh broth, salt, and monosodium glutamate. Adjust seasoning, add the shrimp balls, simmer until the sauce thickens, add chicken fat, remove from heat.

Cooking Notes:

  1. Ensure breadcrumbs are evenly coated and fried until golden yellow.
  2. Stir-fry diced ingredients until cooked to prevent discoloration.
  3. Beat egg whites to a consistency that can hold onto chopsticks.
  4. Artfully decorate with flower patterns; work swiftly to prevent egg whites from collapsing.
  5. Allow the steamed dish to settle before uncovering; otherwise, coriander leaves may turn yellow.

Flavor Profile:
This dish has a tender and fresh texture, combining sweet and sour flavors with a savory aroma. Its appearance resembles peach blossoms and phoenix tails, featuring vibrant colors and a distinctive shape, making it one of Liaoning Province’s renowned local dishes.

2 White Pine Large Mahi Mahi

Ingredients:

  • 175g cleaned large mahi mahi fillet
  • 5g ginger
  • 50g dry flour
  • 5g salt
  • 20g cornstarch
  • 25g pork fat
  • 5g scallions
  • 2g monosodium glutamate
  • 1000g lard
  • 4 egg whites
  • 10g salt and pepper mixture
  • 15g Shaoxing wine

Cooking Method:

  1. Debone and remove skin from the fish, chop together with pork fat into a paste, and place in a bowl. Mix with a little chicken broth, minced scallions, and ginger. Add 2 egg whites and continue stirring until well combined. Mix in salt, monosodium glutamate, and Shaoxing wine. Form oval-shaped cakes, 1cm thick and 0.5cm wide, and place on a plate.
  2. Whisk 2 egg whites into an egg froth, mix with dry flour and cornstarch until smooth.
  3. Heat a clay pot over high heat, wipe clean, add lard, and heat to 40% hot. Coat the fish cakes in flour, dip in the egg batter, and slowly fry in the warm oil until both sides turn silver-white. Remove and drain excess oil, arrange in a dish, sprinkle lightly with salt and pepper mixture, and serve.

Cooking Notes:

  1. When mixing the fish paste, temperature control is crucial—keep it below 20°C to maintain its hydrophilic properties and prevent denaturation. Ideally, around 10°C is optimal. Use crushed ice during mixing or pre-cool the fish to maintain a lower temperature for softer texture and better mouthfeel.
  2. Maintain oil temperature at around 40-50% hot for optimal frying—too high may cause excessive browning, while too low can result in oil absorption and ineffective frying.

Flavor Profile:

  1. Large mahi mahi, a type of salmon, is a precious cold-water migratory fish. It grows up in the Bering Strait in the northern Pacific Ocean and migrates in groups to spawn in the Black Dragon River and Ussuri River basins. Fishermen along the Black Dragon River and Ussuri River start fishing for large mahi mahi in autumn. The fish has excellent texture and delicious flavor, rich in phosphates, calcium, and vitamin A.
  2. This dish features a salty and savory flavor, silver-white color, tender texture, and neat appearance.

3 Braised Sturgeon

Ingredients:

  • 1000g sturgeon fillet
  • 10g sugar
  • 10g scallions
  • 4g red chili peppers
  • 5g salt
  • 2g monosodium glutamate (MSG)
  • 10g ginger
  • 10g cilantro
  • 15g rice vinegar
  • 50g lard
  • 10g garlic

Cooking Method:

  1. Cut the sturgeon fillet into pieces 6.6cm wide and 9.9cm long. Place in a dish, sprinkle with salt, and marinate for 30 minutes. Peel and shred the ginger, slice the scallions into thin strips, lightly crush the garlic cloves, and wash and slice the red chili peppers.
  2. Heat a frying pan, add lard, and stir-fry the shredded scallions and ginger until fragrant. Add broth, sturgeon pieces, salt, vinegar, sugar, red chili peppers, garlic cloves, and MSG. Bring to a boil, then simmer over low heat for about 30 minutes. Garnish with cilantro segments before serving.

Cooking Notes:

  1. Add enough broth at once; do not add more halfway through to maintain the original flavor.
  2. Ensure the main ingredients are not cut too small; add salt after cooking for better taste.
  3. The ideal ratio of sugar to vinegar is 2:1.

Flavor Profile:

  1. Sturgeon, belonging to the sturgeon family, includes species like cod and locusts found along coastlines and major water bodies in both North and South China. Growing up to over three meters long, it features a greenish-yellow body with a white belly and delicious flesh, earning it the title of “Fish King” in Heilongjiang Province. In Northeast China, sturgeon has long been a cherished delicacy, documented in Qing Dynasty culinary texts such as “Sui Yuan Shi Dan.” Officials like Yin Wenrui, a Grand Secretary of the Qing Dynasty who served as governor in Jiangsu and other provinces, frequently enjoyed sturgeon and prepared it himself. Historical records state, “Yin Wenrui prepares sturgeon and locusts with the best results.” These traditional dishes continue to be preserved in Northeast China.
  2. Sturgeon has a sweet and mild taste, rich in protein, fats, amino acids, and abundant phospholipids. It is known for its benefits in nourishing the stomach and spleen, benefiting the five internal organs, and alleviating rheumatism. It is suitable for conditions such as spleen and stomach deficiency, poor appetite, and indigestion.
  3. This dish is well-balanced in sweet, sour, salty, and spicy flavors, with a delicious and rich broth. The fish meat is tender and tasty, with a pure white color resembling jade, making it a traditional dish of Northeast China.

4 Steamed White Fish

Ingredients:

  • 1 whole white fish (cleaned, scaled, and gutted)
  • 25g Shaoxing wine
  • 5g salt
  • 25g ham
  • 50g pork fat
  • 10g scallions (cut into segments)
  • 1g monosodium glutamate (MSG)
  • 25g greens (Chinese flowering cabbage)
  • 25g rehydrated dried lily buds
  • 10g ginger (sliced)
  • 25g rehydrated dried shiitake mushrooms
  • 50g lard
  • 300g egg whites

Cooking Method:

  1. Blanch the white fish briefly in boiling water, then rinse with cold water and scrape off any black skin. Make diagonal cuts on both sides of the fish and arrange it on a plate.
  2. Slice the pork fat into 3cm-long thin pieces resembling a comb pattern. Slice the lily buds, ham, and greens thinly. Cut the shiitake mushrooms in half and arrange them on the fish. Sprinkle with salt, MSG, and Shaoxing wine. Add scallions, ginger slices, egg white broth, and lard.
  3. Steam the fish in a steamer for about 20 minutes. Once cooked, remove the scallions and ginger slices. Strain the original broth into a ladle, place the fish on a serving plate, adjust the seasoning of the broth, and pour it over the fish.
  4. Serve with minced ginger and vinegar.

Cooking Notes:

  1. Use fresh white fish, preferably after hibernation for the best quality.
  2. Avoid over-steaming to retain the fish’s tender texture.
  3. Place a couple of scallions under the fish while steaming to allow steam to circulate around the fish, preventing it from sticking to the plate and maintaining its appearance.

Flavor Profile:

  1. Steamed white fish is a traditional delicacy from Northeast China, highly praised during the Qing Emperor Qianlong’s visit to Jilin. Revolutionary veterans such as Zhu De and Dong Biwu praised the dish while enjoying it during a lake tour in 1963. Prince Norodom Sihanouk also highly praised it while visiting Jiangcheng.
  2. White fish are found in the upper layers of rivers and lakes, typically growing 25-55cm long and weighing up to 20-30kg. They have large eyes, coarse and sparse gills, and a slender body, feeding on meat. White fish were prestigious tribute items during the Tang and Song dynasties and now rank second among freshwater fish. However, they contain fine bones.
  3. Every 100g of white fish contains 18.6g of protein, 46g of fat, 37mg of calcium, and 160mg of phosphorus. It aids in stimulating appetite, invigorating the spleen, and eliminating water. According to “Compendium of Materia Medica,” white fish “enhances blood circulation, nourishes the liver, improves vision, and is excellent for consumption.” “Kaibao Materia Medica” states it “regulates stomach qi, relieves indigestion, and eliminates water retention, promoting robust health.”
  4. This dish features tender fish meat, clear and white broth, a savory and salty flavor, and an elegant presentation with vibrant colors, making it a precious delicacy among fish dishes.

5 Creamy Kylin Crucian

Ingredients:

  • 1 whole crucian carp
  • 15g wet starch
  • 15g rehydrated shiitake mushrooms
  • 5g salt
  • 10g rehydrated lily buds
  • 2g monosodium glutamate (MSG)
  • 10g rehydrated wood ear mushrooms
  • 40g lard
  • 10g carrots
  • 10g Shaoxing wine
  • 1 egg white
  • 5g scallions
  • 1 egg
  • 5g ginger
  • 25g raw chicken breast
  • 5g garlic
  • 750g milk broth

Cooking Method:

  1. Score the back of the crucian carp and make cuts along the sides of the fish belly. Blanch the fish head and tail briefly in boiling water.
  2. Slice the mushrooms, lily buds, wood ear mushrooms, and carrots into round slices resembling fish scales. Finely chop the scallions, ginger, and garlic.
  3. Stand the blanched fish upright on a plate. Arrange the belly cuts at the front, head raised forward, and tail flattened at the back to form a unified shape.
  4. Decoratively place the sliced mushrooms, lily buds, wood ear mushrooms, and carrots on the fish, resembling a kylin (a mythical creature).
  5. Mash the raw chicken breast into a paste, mix with egg white and 25g of milk broth. Season with salt, then spread the chicken paste onto the yolks of 8 boiled egg segments. Garnish with carrots and mushrooms, then place on both sides of the fish body. Pour 25g of chicken broth over the fish, season with salt, MSG, and Shaoxing wine.
  6. Steam the arranged crucian carp for 15 minutes, then remove excess water.
  7. Heat lard in a ladle, sauté with scallions, ginger, and garlic. Add milk broth, season with salt, MSG, and Shaoxing wine. Bring to a boil, then thicken with wet starch until the broth is glossy. Drizzle hot oil over the fish.

Cooking Notes:

  1. Precise knife work is essential for uniform and neat “scales” and soup garnish placement.
  2. Optionally, add a few red cherries to the milk broth and craft two small birds from chicken paste for enhanced presentation.
  3. Avoid making the thickening agent too thick.

Flavor Profile:

  1. The vibrant colors and mythical kylin-like appearance evoke ancient Manchu legends. According to folklore, three goddesses bathed in the Tianchi Lake, and a divine magpie brought them red cherries, which were then eaten by the beautiful Fokulun, leading to the birth of Kuriyongshun, who later founded the Manchu empire.
  2. This dish features tender, flavorful meat with a creamy white sauce and a novel, intricate presentation reminiscent of a kylin, showcasing a colorful and unique aesthetic.

6 Clay Pot Stewed Soft-Shelled Turtle

Ingredients:

  • 1 soft-shelled turtle
  • 1 piece of ginger
  • 1 tender young chicken
  • 10g Shaoxing wine
  • 25g ham
  • 3g monosodium glutamate (MSG)
  • 25g winter bamboo shoots
  • 5g salt
  • 25g baby bok choy
  • 2g ground white pepper
  • 1 spring onion
  • 1000g chicken broth

Cooking Method:

  1. Place the soft-shelled turtle on a cutting board with the back facing down. Use chopsticks to get it to bite down, then with your right hand, use a knife to chop off the head and neck, draining the blood.
  2. Cut the chicken into 4 large pieces. Slice the ham, winter bamboo shoots, and baby bok choy into thin pieces. Lightly crush the spring onion and ginger.
  3. Fill a pot with water and bring it to a boil. Blanch the soft-shelled turtle in the boiling water. Remove the turtle and scrape off the black skin from the edges and the mucous membrane from the belly. Use a knife to peel back the shell from the edges and remove the innards, trim the claw tips, and rinse everything thoroughly with clean water.
  4. Blanch the chicken pieces, soft-shelled turtle meat, and winter bamboo shoots separately in boiling water to remove any impurities and scum. Remove and rinse thoroughly.
  5. Take a large clay pot and line the bottom with the chicken pieces. Place the whole soft-shelled turtle with the belly facing up on top. Pour in the chicken broth, add Shaoxing wine, and place the spring onion and ginger pieces into the pot. Heat the clay pot over medium heat until boiling, then reduce to low heat and simmer for about 2 hours until tender. Remove the spring onion and ginger pieces, add salt, MSG, and ground white pepper. Arrange the ham, winter bamboo shoots, and baby bok choy around the soft-shelled turtle.

Cooking Notes:

  1. Choose a soft-shelled turtle from Liuguogou in Suizhong, Liaoning Province, known for its flat, thin body with brown back and yellow-white belly, tender white meat, and no muddy taste.
  2. Blanching the soft-shelled turtle should make it easy to remove the black skin.
  3. Ensure to add enough chicken broth at once and do not uncover during cooking.

Flavor Profile:

  1. Clay Pot Stewed Soft-Shelled Turtle is a traditional delicacy popular in the Liaoning region not only for its delicious meat and high nutritional value but also for being cooked in a clay pot. Clay pots are excellent for heat retention, strong ventilation, and maintaining the original flavors and colors of the food.
  2. This dish is original in flavor, savory, and tender in texture. The combination of three colors (green, white, and brown) creates a novel and pleasing presentation.

7 Red Snapper with Pearl Balls

Ingredients:

  • 1 red snapper
  • 50g cooked pork
  • 100g cleaned fish meat
  • 100g chicken broth
  • 15g fatty pork
  • 10g spring onion
  • 15g ham
  • 10g ginger
  • 10g bamboo shoots
  • 20 whole peppercorns
  • 10g dried shiitake mushrooms
  • 10g cilantro stems
  • 50g egg whites
  • 15g salt
  • 20g Shaoxing wine
  • 5g sesame oil
  • 10g green vegetable juice
  • 1 egg yolk
  • 5g MSG

Cooking Method:

  1. Clean the red snapper, make a slit near the gills to remove the innards, and wash thoroughly. Make diagonal cuts 4cm apart on both sides of the fish. Slice the ham, bamboo shoots, shiitake mushrooms, spring onion, and ginger into thin strips. Cut the fatty pork into comb-like pieces and the cilantro stems into segments.
  2. Chop the fish meat finely, mix with egg whites, fatty pork, MSG, and salt. Divide into three portions: one with egg yolk, one with green vegetable juice, and one natural. Form into small fish balls resembling pearls and blanch in boiling water until cooked, then remove.
  3. Hold the fish tail and briefly blanch the fish in boiling water to slightly open the cuts, removing any blood and fishy smell. Remove and drain excess water. Rub the fish with Shaoxing wine, salt, MSG, and stuff the cuts with ham, bamboo shoots, shiitake mushrooms, cilantro, and fatty pork. Place in a steamer with chicken broth, steam until fully cooked, then remove and drain. Remove the peppercorns and arrange the three types of fish balls symmetrically around the fish.
  4. In a saucepan, add chicken broth, Shaoxing wine, salt, MSG, bring to a boil, skim off any foam, add sesame oil, then drizzle over the fish and pearl balls.

Cooking Notes:

  1. Ensure the fish balls are firm when forming them. It’s best if they float when squeezed into a bowl of water and cook them all at once in the pot.
  2. Steam over high heat for 7-8 minutes; excessive steaming time may cause the fish cuts to widen too much and lose shape and texture.
  3. Decorate the fish with neatly cut garnishes for an appealing presentation.

Flavor Profile:

  1. Red snapper, also known as “加吉鱼” (jiā jí yú) or “铜盆鱼” (tóng pén yú), is a prized economic fish found in the Bohai and Yellow Seas, especially renowned from Dalian, Liaoning. Best enjoyed from late spring to early summer, it has a pointed head, square and elongated body, slightly flattened sides, and is covered in scales except for certain bony parts.
  2. Symbolizing prosperity, “戏珠” (xì zhū) refers to the joy and happiness after a bountiful harvest, reflecting the picturesque scenes of a good life.
  3. This dish is visually stunning with its vibrant colors. The fish is plump with rich meat, delicately flavored, slightly thickened sauce, nutritionally rich, appetizing, and nourishing.

8 Deep-Fried Oyster Rolls

Ingredients:

  • 150g oysters
  • 500g oil
  • 100g fish fillet
  • 10g cooking wine
  • 25g breadcrumbs
  • 2g MSG
  • 50g flour
  • 5g sesame oil
  • 1 egg
  • 3g salt
  • 15g spicy salt

Cooking Method:

  1. Clean and wash the oysters, marinate with salt, cooking wine, MSG, and sesame oil. Cut the fish fillet into thin slices about 3 cm wide. Roll the oysters with the fish slices into rolls, dust with flour, and place on a plate.
  2. Beat the egg until smooth. Spread breadcrumbs on a cutting board. Dip each oyster roll into the egg mixture, then coat evenly with breadcrumbs. Set aside.
  3. Clean a frying ladle and pour in oil. Heat until it reaches about 80% hot. Carefully place each oyster roll into the oil and fry. Initially fry on low heat for about 1 minute, then increase to high heat until golden brown. Remove and drain on a plate. Serve with spicy salt for dipping.

Cooking Notes:

  1. Preferably use fish fillets such as mandarin fish or carp.
  2. Cut the breadcrumbs into small pieces the size of soybeans.
  3. Avoid over-browning during frying.

Flavor Profile:

  1. This dish has a golden color, crispy exterior, and tender, savory taste.
  2. Oysters, also known scientifically as Crassostrea, are commonly referred to as oysters or clams. There are over 20 species in China, with varieties like Dalian Bay oysters and fine-scaled oysters being highly regarded. Oyster cultivation in China dates back 2000 years, with documented records over 400 years ago. Oysters are rich in nutrients, with delicate meat that is easily digestible. When concentrated, they can produce oyster sauce, and their soup is often likened to “milk from the sea”.

9 Crystal Salmon

Ingredients:

  • 1000g salmon
  • 1500g pig skin
  • 10g dried shiitake mushrooms
  • 5g wood ear fungus
  • 20g beans
  • 10g spinach hearts
  • 10g bamboo shoots
  • 50g ham
  • 2g MSG
  • 10g fresh ginger
  • 10g fresh green onions
  • 7g salt
  • 15g cooking wine
  • 3g Sichuan peppercorns

Cooking Method:

  1. Debone and skin the salmon, slice into small triangular pieces, place in a bowl. Add salt, cooking wine, and a little clear broth. Steam for 5 minutes in a steamer until just cooked. Remove and set aside.
  2. Blanch the pig skin briefly in boiling water to remove impurities and any remaining meat. Scrape clean and cut into fine shreds. Place in a bowl with 3 kg of water, add cooking wine, MSG, salt, green onions, ginger, and Sichuan peppercorns. Steam in a steamer for 4 hours. Remove, strain through a sieve to remove residue, and reserve the broth.
  3. Take a large enamel plate, wash and dry it. Pour half of the pig skin broth into the plate and refrigerate until it sets and solidifies. Arrange the steamed salmon on top of the solidified broth. Use ham to create the tail and fins of the fish, use wood ear fungus for the eyes, spinach for the gills, and bamboo shoots for the belly. Use dried shiitake mushrooms to create the fish head. Arrange these components to resemble four similar fish shapes. Pour the remaining half of the pig skin broth over the arrangement. Allow to cool and set in a cool place. Once set, slice into pieces and arrange neatly on a plate for serving.

Cooking Tips:

  1. Ensure the pig skin is thoroughly cleaned, free of pig hair and excess fat, to ensure the broth remains clear and not cloudy.
  2. Arrange the salmon in the middle to resemble fish shapes, or use other ingredients for different shapes.
  3. Maintain the temperature of the remaining pig skin broth to prevent it from solidifying prematurely.

Flavor Profile:

  1. This dish is visually appealing, crystal-clear, and has a refreshing and smooth texture when eaten, making it an excellent accompaniment to wine.
  2. It is a summer delicacy and a top-quality cold dish.

10 Four Shredded Ingredients Salad

Ingredients:

  • 100g sea cucumber
  • 100g cooked chicken breast
  • 50g cucumber
  • 50g bamboo shoots
  • 10g minced garlic
  • 20g sesame paste
  • 10g vinegar
  • 10g soy sauce
  • 5g salt
  • 1g MSG
  • 50g sliced abalone
  • 5g sesame oil

Cooking Method:

  1. Rinse the cucumber thoroughly and cut it into 0.3cm thick shreds. Slice the sea cucumber, abalone, cooked chicken breast, and bamboo shoots into shreds as well.
  2. Arrange the shredded ingredients neatly on a plate, grouping them by color (black, green, yellow, white). You can arrange them in a cylindrical shape or another desired form. Place the sliced abalone in the center to highlight it as the main ingredient.
  3. In a bowl, mix sesame paste, minced garlic, sesame oil, MSG, vinegar, salt, and soy sauce until well combined. Pour this dressing over the arranged shredded ingredients on the plate.

Cooking Tips:

  1. Use fresh and tender cucumbers from spring or autumn for the best flavor and texture.
  2. Ensure all ingredients are uniformly shredded to enhance the visual appeal of the dish.
  3. Use cucumber sparingly to ensure the main ingredients stand out.
  4. Adjust the seasoning of the dressing according to your preference.

Flavor Profile:

  1. This dish is visually appealing with its colorful presentation. It has a light and refreshing taste, not greasy, and offers a crisp and tender texture, making it an excellent accompaniment to wine.
  2. The ingredients used in this dish are luxurious, making it a top-quality cold appetizer.