1 Iron Plate Kung Pao Rabbit Dice
[Main Ingredients]
300g cleaned rabbit meat
5g peas
100g peanuts
5g scallions
10g cooked carrots
5g soaked orchid slices
1.5g soy sauce
10g chili sauce
2.5g monosodium glutamate
15g Shaoxing wine
20g chicken broth
15g Sichuan peppercorn water
2.5g minced ginger
Half an egg
2.5g minced garlic
25g wet starch
15g sugar
5g sesame oil
[Cooking Method]
- Dice the deboned rabbit meat and mix thoroughly with egg white and wet starch. Dice the orchid slices, carrot slices, and scallions; mince the ginger and garlic.
- Heat oil in a wok until it reaches 60-70% hot, then add the rabbit meat dices and quickly stir-fry, using an iron chopstick to prevent sticking.
- Mix soy sauce, sugar, monosodium glutamate, chicken broth, Shaoxing wine, Sichuan peppercorn water, and wet starch into a sauce.
- Preheat an iron plate in an oven.
- Add oil to the wok, stir-fry the chili sauce until the oil turns red, then add the prepared vegetables and stir-fry together with the rabbit meat dices. Stir-fry briefly, then add the prepared sauce. Transfer to the heated iron plate, serve on a porcelain dish, and place on the dining table for consumption.
[Key Techniques]
- Adding oil when coating the meat makes it easier to slide apart.
- When stir-frying the chili sauce, be cautious of the oil temperature to avoid burning.
- Avoid excessive stir-frying to preserve the tender texture of the main ingredients and the freshness of the accompanying ingredients.
[Flavor Characteristics]
- This dish is a specialty of Changchun City’s Yanbinlou, served in an iron plate as with traditional Kung Pao diced meat. It is suitable not only for ordinary banquets but also enhances large-scale celebrations.
- Rabbit meat is sweet and cool in nature, beneficial for tonifying the middle, nourishing Qi, cooling the blood, and detoxifying. It is suitable for conditions such as diabetes, emaciation, heat-induced vomiting, and hemorrhage.
- This dish uses strict selection of ingredients, innovative tableware, fragrant and tender meat, thick and savory sauce with a hint of spiciness and sweetness. It features a diverse range of ingredients, making it an excellent winter delicacy.
2 Delicious Ginseng Soup
[Main Ingredients]
25g ginseng
5g salt
100g chicken breast
5g monosodium glutamate
50g ham slices
10g cooking wine
1 egg white
10g starch
1000g fresh broth
10g sugar
[Cooking Method]
- Wash the ginseng thoroughly, slice it thinly, and place it in a soup bowl. Steam with fresh broth covered until fully cooked, then remove from heat.
- Slice the chicken breast into thin pieces, marinate with egg white, salt, and dry starch to coat. Cut the ham into thin slices.
- Bring the fresh broth to a boil in a pot, add the coated chicken slices and stir gently to separate. Remove the chicken slices and drain. In the same pot, pour in the steamed ginseng broth, add ham slices, salt, cooking wine, sugar, scallion-ginger water, bring to a boil, skim off any foam, then add chicken slices, monosodium glutamate, and ginseng. Simmer over low heat briefly, then transfer to the soup bowl and serve.
[Key Techniques]
- The batter for the chicken slices should be slightly thin to ensure smooth separation.
- Avoid adding sesame oil to preserve the original flavors of the ingredients.
[Flavor Characteristics]
- Ginseng is one of the “Three Treasures” of Northeast China, renowned as a “great tonic herb.” It is a perennial herbaceous plant of the Araliaceae family, with thick, fleshy roots that are pale yellow. It grows in cool and moist climates, preferring shade rather than direct sunlight and high temperatures.
- Ginseng contains 0.4% ginsenosides, as well as glucose, sucrose, fructose, volatile oils, panaxynol, panaxonic acid, phytosterols, choline, amino acids, peptides, maltose, polysaccharides, vitamins B1, B2, niacin, and pantothenic acid. According to the “Shennong Ben Cao Jing,” ginseng tastes sweet, slightly cool, and is believed to benefit the five internal organs, stabilize the spirit, calm the mind, prevent palpitations, dispel evil influences, improve eyesight, and enhance cognitive function, promoting longevity when consumed regularly.
- This dish features a slightly sweet and creamy soup with tender ginseng and chicken, making it an excellent nourishing delicacy.
3 Stir-Fried Pickled Vegetable Vermicelli
[Main Ingredients]
250g pickled vegetables
10g ginger
150g soaked vermicelli noodles
5g Sichuan peppercorn water
100g pork belly
3g salt
100g oil
2g monosodium glutamate (MSG)
10g scallions
2g sesame oil
[Cooking Method]
- Slice the pickled vegetables thinly, cut the ginger into matchsticks, and slice the pork belly into thin strips. Wash and prepare the vermicelli noodles.
- Heat oil in a wok until it’s 50% hot. Add scallions, ginger, and pork strips. Stir-fry until fragrant and the pork changes color. Add the pickled vegetable strips, stir-fry briefly, then add the vermicelli noodles. Pour in Sichuan peppercorn water, salt, MSG, and drizzle with sesame oil. Stir-fry quickly and remove from heat.
[Key Techniques]
- Stir-fry over high heat with hot oil.
- Add the aromatics and main ingredients together, then add seasonings last to allow the flavors to penetrate.
- Work swiftly to prevent excess liquid from being released.
[Flavor Characteristics]
- Northeastern Chinese pickled vegetables differ from Western pickling methods using vinegar. In the Northeast, natural fermentation is used. After harvesting Chinese cabbages around mid-October, they are cleaned and placed in large barrels with a sprinkle of sea salt and enough water to submerge. Pressed with stones and left to ferment naturally at a specific temperature for about a month, the pickled vegetables develop a tangy, slightly sour taste akin to yogurt, enhancing digestibility. They can be stored for 5-6 months.
- This dish combines the tanginess of pickled vegetables with the light color and delightful crunch of vermicelli noodles, creating a refreshing and flavorful staple in Northeastern home cooking.
4 Pine Nut-Stuffed Pork Tripe
[Main Ingredients]
5000g pork tripe
2500g lean pork
50g pine nuts
10g ground sand ginger
1250g starch
5g Sichuan peppercorn powder
20g chopped scallions
25g minced ginger
150g salt
5g monosodium glutamate (MSG)
20g sesame oil
[Cooking Method]
- Slice the lean pork thinly. In a bowl, mix the sliced pork with starch, pine nuts, salt, sesame oil, ground sand ginger, chopped scallions, minced ginger, MSG, and enough water until well combined. Set aside.
- Wash the pork tripe thoroughly. Stuff each piece of pork tripe with the prepared meat mixture. Use clean bamboo skewers to thread the stuffed tripe pieces together.
- Place a pot of brine on the stove. Add the threaded pork tripe into the brine. Bring to a boil over high heat, then reduce to low heat and simmer gently until fully cooked. Remove from the pot once done.
- In another pot, add pine wood sawdust. Place a rack over the pot and arrange the pork tripe on top. Use high heat until smoke appears, smoking for about 10 minutes.
- Remove from heat, slice, and serve.
[Key Techniques]
- It’s preferable to use leftover brine from cooking chicken.
- During simmering, use low heat to prevent the pork tripe from bursting.
- Smoking can also be done using alternative methods; this method is suitable for small-scale smoking.
[Flavor Characteristics]
- The dish features a reddish color, fragrant aroma, crisp texture, and easy chewability, making it suitable for pairing with drinks or as a filling for pancakes.
- Store the finished product in a cool, ventilated place; it can be stored for up to half a month without spoiling.
5 Longbin Smoked Sausage
[Main Ingredients]
5000g pork
500g eggs
100g sausage casing
1100g starch
250g sesame oil
350g salt
10g cloves powder
150g sugar
10g cinnamon powder
50g fresh ginger
10g star anise powder
10g monosodium glutamate (MSG)
100g green onions
[Cooking Method]
- Cut the pork into 0.5cm diced pieces. Place in a bowl and mix with salt, MSG, sugar, cloves powder, cinnamon powder, star anise powder, minced fresh ginger, and chopped green onions. Set aside.
- Mix 350g of starch with water to make a slurry. Add the remaining 750g of starch and enough chicken broth to form a paste. Pour into the bowl with the seasoned pork and mix well.
- Stuff the mixed pork into the sausage casings, tying them into approximately 45cm-long sections. Boil the stuffed sausages in water for about 20 minutes. Remove from water and pierce the sausages with bamboo skewers to release any trapped air and prevent bursting.
- Place the pierced sausages in a smoking pot and smoke over low heat for about 10 minutes. Remove from the smoking pot and brush with sesame oil.
[Key Techniques]
- Ensure the sausage casings are thoroughly cleaned and free from any holes to prevent filling leakage, which could affect quality.
- During smoking, avoid excessive smoking time to prevent the sausages from becoming overly dark, which could affect their appearance.
[Flavor Characteristics]
The sausage has a reddish-brown color, with a fresh and fragrant taste enhanced by a rich smoky aroma. It pairs well with both rice and wine.
6 Fragrant Sauce Braised Donkey Meat
[Main Ingredients]
5000g cleaned donkey meat
10g Sichuan peppercorns
1500g water
2g nutmeg
20g red yeast rice
10g hawthorn slices
5g cinnamon
50g rock sugar
5g Angelica sinensis (Danggui)
5g Amomum tsao-ko
20g fresh ginger
750g soy sauce
100g cooking wine
5g star anise
50g salt
30g green onions
[Cooking Method]
- Rinse the donkey meat thoroughly with water and soak for 5 hours. Place a soup pot on the stove, add water, and bring to a boil. Blanch the soaked donkey meat briefly, then transfer it to cold water to cool.
- Heat a pot and stir-fry the rock sugar until golden brown. Add water, soy sauce, salt, cooking wine, and bring to a boil. Skim off any foam. Add the red yeast rice water (which has been boiled red), hawthorn slices, and tie Sichuan peppercorns, nutmeg, Amomum tsao-ko, cinnamon, Angelica sinensis, and star anise in a cheesecloth bag. Add to the pot along with green onion segments and ginger slices. Bring to a boil and simmer for about 3 minutes. Then add the donkey meat, bring to a vigorous boil, skim off any foam, and simmer over medium heat for 3.5 hours. If the donkey meat is tougher, extend the cooking time to 5 hours until tender. Remove and let cool, then slice before serving.
[Key Techniques]
- Donkey meat should be soaked for about 5 hours to remove any blood.
- When caramelizing sugar, control the heat carefully. High heat can burn it, resulting in a bitter taste, while low heat won’t give it any color.
- Red yeast rice should be boiled until the water turns red, and this may require multiple boilings.
- During simmering, monitor the heat closely, and stir the meat occasionally to prevent sticking. If the liquid reduces too much, add some hot water but never cold water, as it can toughen the meat.
[Flavor Characteristics]
- The meat has a rich reddish-brown color, tender texture, savory and flavorful taste, with a lingering aromatic richness suitable for pairing with wine or rice.
- From a traditional Chinese medicine perspective, donkey meat is considered warming, but it’s not recommended for those with skin conditions or sores.
7 Stir-Fried Pork with Tofu
[Main Ingredients]
200g lean pork, shredded
200g dried tofu, shredded
20g soy sauce
10g vinegar
1g MSG (monosodium glutamate)
20g garlic, minced
5g sesame oil
15g chili oil
7g salt
20g vegetable oil
[Cooking Method]
- Cut the lean pork into 0.4cm thick strips and the dried tofu into 0.4cm thick shreds.
- Heat a wok over high heat, add vegetable oil, and stir-fry the pork until cooked through. Transfer to a plate and set aside. Mince the garlic into a paste.
- Blanch the dried tofu shreds in boiling water briefly, then cool them down in cold water and drain well.
- In a bowl, mix together vinegar, soy sauce, MSG, chili oil, minced garlic, sesame oil, and salt.
- Arrange the tofu shreds on a serving plate, top with the cooked pork strips, and pour the prepared sauce over them. Toss gently to combine before serving.
[Key Techniques]
- Ensure the pork and tofu shreds are evenly and uniformly cut to maintain a pleasing appearance.
- When stir-frying the pork, cook quickly over high heat to avoid overcooking, which can affect the texture.
- Adjust the seasoning of the sauce according to personal taste preferences.
[Flavor Characteristics]
The dish features a mild and delicate flavor with tender textures that are enjoyable to eat.
8 Amazun Meat
[Main Ingredients]
500g pork
100g scallions
50g ginger
30g Sichuan peppercorns
30g star anise
30g cinnamon
20g cardamom
20g soy sauce
20g vinegar
15g garlic chives (Chinese chives flowers)
20g minced garlic
15g chili oil
10g mustard
[Cooking Method]
- Cut freshly slaughtered pork into large pieces, clean thoroughly. Place a pot over heat, add water, scallions, ginger, Sichuan peppercorns, star anise, cinnamon, cardamom, and the pork. Bring to a boil and cook until the pork is tender. Remove the pork from the pot.
- Divide the cooked pork into sections: head meat, tail root, shoulder, hard ribs, lungs, heart, each weighing 100g. Slice them into diamond-shaped pieces and arrange them on a serving plate.
- In a bowl, mix soy sauce, vinegar, chili oil, garlic chives, minced garlic, and mustard until well combined.
- Serve the sauce in several small dishes alongside the arranged pork slices for dipping.
[Key Techniques]
- Fresh pork is essential to maintain its unique flavor.
- Cook the pork until tender but retains its shape for slicing.
- The seasoning sauce can be adjusted according to personal taste preferences.
- This dish can be served cold or steamed with soy sauce, scallions, and ginger.
[Flavor Characteristics]
- This dish is a traditional Manchu cuisine known as “Nurhaci’s Golden Pork,” said to be passed down since the era of Nurhaci, the founder of the Qing Dynasty.
- This style of serving resembles a cold platter, versatile in presentation, with a balance of fat and lean meat, rich and savory, making it an excellent accompaniment to wine.
9 Mixed Vegetable and Meat Salad
[Main Ingredients]
100g mung bean sprouts
100g shredded lean pork
100g bean vermicelli (glass noodles)
30g spinach
30g Chinese chives (garlic chives)
30g cucumber
30g wood ear mushrooms
50g vegetable oil
7g salt
1g MSG (optional)
15g soy sauce
15g vinegar
10g chili oil
15g minced garlic
10g sesame oil
[Cooking Method]
- Wash the mung bean sprouts, cucumber, Chinese chives, spinach, and wood ear mushrooms thoroughly. Soak the bean vermicelli until soft.
- Julienne the cucumber. Cut the spinach and Chinese chives into 3.5cm-long pieces. Cut the bean vermicelli into 10cm-long segments.
- Blanch the mung bean sprouts, spinach, Chinese chives, and wood ear mushrooms separately in boiling water until tender. Remove, cool in cold water, drain well, and place in a bowl.
- Heat vegetable oil in a pan over medium heat. Stir-fry the shredded pork with a little soy sauce until cooked through. Remove from the pan.
- Mix the cooked pork with cucumber, bean vermicelli, and vegetable strips. Add salt, MSG, vinegar, minced garlic, chili oil, and sesame oil. Toss well to combine. Transfer to a serving plate.
[Key Techniques]
- Ensure the vegetables are julienned uniformly. Use seasonal vegetables as appropriate.
- Highlight the flavors of garlic and vinegar when adding seasonings.
[Flavor Characteristics]
This dish features a beautiful color, refreshing taste, and a balanced spicy and tangy flavor profile.
10 Li Liangui Smoked Pork
[Main Ingredients]
750g pork belly
150g cinnamon sticks
150g cassia buds
70g Amomum villosum (black cardamom)
2g fennel seeds
5g ground Sichuan peppercorns
60g nutmeg
120g cloves
100g Angelica dahurica (Chinese angelica root)
60g purple amaranth
230g salt
100g spring onions
50g ginger
[Cooking Method]
- Cut the pork belly into large pieces and soak in a container with cold water until the blood is extracted. Remove and set aside.
- In a large pot, prepare a brine with water and salt. Add the soaked pork along with any remaining blood water. Add spring onions, ginger, Sichuan peppercorns, cloves, cassia buds, Amomum villosum, nutmeg, purple amaranth, and Chinese angelica root. Bring to a boil over high heat for 30 minutes, then reduce to low heat and simmer for about 1 hour. Flip the pork pieces and simmer for another 20 minutes. Remove the pork from the pot.
- In a separate dry pot, sprinkle granulated sugar on the bottom and place a bamboo rack on top. Put the pork on the bamboo rack, cover tightly, and smoke for 5-6 minutes. Remove from the pot and slice before serving.
[Key Techniques]
- Choose pork belly with thin skin and a pale color. Adjust soaking time: 7-8 hours in warm water in spring and autumn, 6 hours in cold water in summer, and 10 hours in warm water in winter.
- Each pork piece should weigh about 750g. Ensure precise smoking time: too short won’t achieve proper coloring, while too long results in a dull brown appearance, affecting the visual appeal.
- Store in a cool, ventilated place. It can be kept for 6-7 days in summer and 2-3 months in autumn, winter, and spring without spoilage.
[Flavor Characteristics]
- Golden color, fragrant aroma, with digestive and warming properties. It is traditionally enjoyed with pancakes or flatbreads.
- This dish was originally created by a chef named Li Liangui during the Guangxu era of the Qing Dynasty, hence the name “Li Liangui Smoked Pork.”