1 Marinated Pig’s Trotters

[Ingredients]
Pig’s trotters……….750 grams
Ginger……………….2 slices
Shaoxing wine……..50 grams
Cinnamon……………1 gram
Salt…………………….15 grams
Star anise…………….0.5 grams
Monosodium glutamate (MSG)….2 grams
Sichuan peppercorns…10 pieces
Green onion knot…….1 piece
Fermented paste (Xiangzao)….100 grams
Clear broth……………150 grams

[Cooking Method]

Scrape off the pig’s trotters’ hair, wash thoroughly, place in a pot with water, green onion, ginger. Bring to a boil over high heat, skim off any foam, add 15 grams of Shaoxing wine, simmer over low heat for about 1.5 hours until the pig’s trotters are tender. Remove from heat.
In another pot, add 150 grams of clear broth, season with MSG, salt, Sichuan peppercorns, cinnamon, and star anise. Simmer for 3-5 minutes until a sauce forms. Mix the fermented paste with Shaoxing wine and the sauce, strain the paste mixture through a cloth bag to create a marinade.
Place the pig’s trotters in a container, pour the marinade over them, cover, and refrigerate for 2 hours. When serving, cut into small pieces, arrange on a plate, and pour the sauce over.

[Key Techniques]
It’s crucial to remove the fine hairs from the pig’s trotters and cook them until tender and fully marinated for the best flavor.

[Flavor Characteristics]

Marinated pig’s trotters are a famous summer dish in Shanghai, especially renowned at the Tong Tai Xiang restaurant. Pig’s trotters are known for their nourishing properties. In the Qing Dynasty, Wang Shixiong’s book “Sui Xi Ju Yinshi Pu” noted, “Pig’s trotters are sweet, salty, and balanced, nourishing the kidneys, strengthening the waist and legs, nourishing stomach fluids for smooth skin and muscle growth. They can heal ulcers, aid blood circulation, enhance milk production, and are more nourishing than meat alone.” Various restaurants offer many dishes like braised pig’s trotters, marinated pig’s trotters, and stewed pig’s trotters, even creating delicacies like imitation bear paws. During the summer season, pig’s trotters are boiled, marinated in a rich fermented paste, chilled in the fridge, resulting in marinated pig’s trotters that are fragrant and not greasy, highly favored by Shanghai locals.
Tong Tai Xiang restaurant is one of the most famous local cuisine restaurants in Shanghai, known for its authentic Shanghai-style dishes, renowned both locally and internationally. Established in 1930 as a hotel offering affordable meals, it later transformed into a restaurant named Tong Tai Xiang, hiring renowned chefs specializing in Shanghai cuisine. Due to its wide variety of dishes, high quality, and excellent flavors, it gained popularity among customers and became well-known throughout the city in the 1940s. At that time, some of Shanghai’s industrial and commercial giants, as well as consuls from countries like England, the United States, and France, were regular patrons. The restaurant underwent renovation and expansion in 1985, now featuring three floors with a refreshed facade and interior.

2 Chicken Rolls

[Ingredients]

Tender rooster meat… 350g
Monosodium glutamate… 1.5g
Cooked pork intestines… 150g
Spring onion segments… 2.5g
Stir-fried pork… 150g
Meat broth… 200g
Shaoxing wine… 10g
Wet starch… 10g
Soy sauce… 35g
Soybean oil… 25g
Granulated sugar… 25g
Rendered pork fat… 35g

[Cooking Method]

Rinse the chicken meat thoroughly with water and cut into 3.3cm square pieces. Slice the cooked pork intestines into 4.2cm thick rectangular blocks at an angle. Cut the stir-fried pork into 2cm square pieces.
Heat a wok over high heat, slick with oil, then pour out excess oil. Add soybean oil and heat until 80% hot, then add the chicken pieces. Stir-fry until the chicken skin contracts and turns white. Add the pork intestine blocks, Shaoxing wine, soy sauce, monosodium glutamate, and sugar. Stir until the chicken and pork intestines are colored. Add the meat broth and stir-fried pork. Cover and simmer over low heat until the chicken is tender and the sauce thickens. Return the wok to high heat, thicken the sauce with wet starch, then drizzle with rendered pork fat. Flip a few times, sprinkle with spring onion segments, and serve.

[Key Techniques]
The method for stir-fried pork is as follows: Take 150g of pork rib meat, cut into 2cm cubes. Heat the wok over high heat, add 15g of rendered pork fat and heat until hot, then add the pork cubes. Stir-fry until the surface is dry and yellowish, and the meat contracts. Add wine and soy sauce, stir-fry until the meat turns red, then add sugar, meat broth, spring onion, and ginger. Simmer until the meat is tender and remove from heat to complete the stir-fried pork.

[Flavor Characteristics]

This dish features a thick, glossy sauce, with tender and flavorful meat, rich and savory with a hint of sweetness. It’s a famous winter dish with strong Shanghai-style flavors.
Fresh tender chicken meat, pork rib meat, and pork intestines are used to create this dish. The chicken provides a rich umami flavor, the pork rib meat balances lean and fatty textures, and the pork intestines add richness. This combination results in a dish that is intensely flavorful and delicious.

3 Chicken Bone Sauce

[Ingredients]

Tender young chicken… 1 whole
Wet starch… 3g
Fresh bamboo shoots… 50g
Salt… 2.5g
Spring onion segments… 5g
Monosodium glutamate… 1.5g
Shaoxing wine… 10g
Meat broth… 300g
Soy sauce… 23g
Rendered pork fat… 60g
Granulated sugar… 30g

[Cooking Method]

Split the chicken belly, remove the internal organs, wash thoroughly, and remove the head and feet. Chop the chicken into pieces that are 4.9cm long and 4cm wide. Cut the bamboo shoots into chunky pieces.
Heat a wok over high heat, slick with oil, then add 25g of rendered pork fat and heat until 70% hot. Add the chicken pieces and stir-fry until the skin tightens and changes color. Add Shaoxing wine, soy sauce, and sugar, stir briefly to color the chicken. Pour in the meat broth, cover, and simmer over low heat for about 10 minutes. Add the bamboo shoots and continue simmering until the chicken is tender and the bamboo shoots are cooked through. Season with monosodium glutamate and salt, increase heat to thicken the sauce, then add wet starch to thicken further. Add 25g of rendered pork fat, stir briefly, and drizzle with the remaining 10g of rendered pork fat. Sprinkle with spring onion segments and serve.

[Key Techniques]
Choose a tender young chicken weighing around 750g for optimal results.

[Flavor Characteristics]
This dish features a rich sauce enveloping tender chicken pieces, with a savory and slightly sweet taste.

4 Five-Flavor Chicken Legs

[Ingredients]

Tender young chicken legs… 10
Ginger slices… 2.5g
Potatoes… 200g
Green onions (thinly sliced)… 50g
Shaoxing wine… 25g
Curry powder… 5g
Salt… 12.5g
Tomato sauce… 100g
Granulated sugar… 50g
Scallion oil… 75g
Monosodium glutamate… 5g
Sesame oil… 25g
Wet starch… 2.5g
Rendered pork fat… 65g
Scallion knots… 10g

[Cooking Method]

Rinse the chicken legs under water, remove the claws, place in a pot, cover with water, and bring to a boil. Once the blood from the chicken legs has been released, remove them and rinse thoroughly with clean water.
Place the chicken legs in a bowl, cover with water, add 10g of Shaoxing wine, scallion knots, and ginger slices. Cover the bowl with a lid, steam over high heat until the chicken legs are tender, about one hour. Remove from steam, strain the original broth, and discard the scallion knots and ginger slices.
Wash the potatoes thoroughly, steam until cooked through, peel while hot, and grate into a fine mash using a steel sieve.
Heat a wok over high heat, add 65g of rendered pork fat, and heat until hot. Reduce heat to low, add thinly sliced green onions, stir-fry until golden. Add curry powder, briefly stir, then add 15g of Shaoxing wine, mashed potatoes, and 750g of the original chicken leg broth. Stir and mash with an iron spoon until it forms a thin paste. Increase heat, add tomato sauce, sugar, salt, and monosodium glutamate, bring to a boil. Add the steamed chicken legs, bring to a boil again, cover, and simmer over low heat for another two minutes to allow the flavors to meld. Remove the chicken legs and arrange neatly on a serving plate.
Thicken the sauce in the wok with wet starch to a thin consistency, drizzle in scallion oil and sesame oil, then pour over the chicken legs.

[Key Techniques]

Use chicken legs weighing about 100g each for best results.
When stir-frying the green onions, remove from heat to prevent burning and turning black.

[Flavor Characteristics]
Five-Flavor Chicken Legs have a beautiful red hue like coral. The chicken legs are tender and succulent, with a complex taste profile of fragrant, spicy, sour, sweet, and savory flavors, making it exceptionally delicious and satisfying.

5 Chestnut Braised Chicken

[Ingredients]

Tender young chicken… 500g
Rendered pork fat… 50g
Chestnuts… 250g
Granulated sugar… 10g
Spring onion segments… 3 stalks
Ginger… 1 slice
Yellow wine (Shaoxing wine)… 15g
Sesame oil… 15g
Soy sauce… 40g
Wet starch… 5g
Fresh broth… 300g

[Cooking Method]

Cut the chestnuts in half with a knife, boil in water until cooked, then remove and peel while hot. Place in a bowl and set aside. Clean and gut the chicken, remove the head, and cut into pieces about 4.9cm long and 3.3cm wide.
Heat a wok, slick with oil, then add 25g of rendered pork fat. Stir-fry the spring onion segments until fragrant. Add the chicken pieces and stir-fry until the skin tightens and changes color. Add ginger, soy sauce, sugar, and fresh broth. Bring to a boil, then simmer over low heat for half an hour. When the chicken is almost tender, add the chestnuts and continue cooking until both the chicken and chestnuts are tender. Remove the chicken pieces and arrange them skin-side down in a bowl. Remove the chestnuts and place them on top of the chicken. Invert the bowl onto a serving dish to present the chicken and chestnuts.
Reduce the sauce in the wok until thickened. Thicken with wet starch, drizzle with sesame oil, and pour over the chicken pieces.

[Key Techniques]
Ensure the chestnuts are boiled to just the right point; boiling too long can cause them to become mushy, while boiling too little may leave them undercooked and lacking flavor.

[Flavor Characteristics]

Chestnuts are known for their ability to aid digestion, clear heat, and strengthen bones and tendons.
Chestnut Braised Chicken has a golden color, with tender chicken and chestnuts that are firm yet tender, offering a delicate texture and rich flavor.

6 Stir-fried Chicken Gizzards and Liver

[Ingredients]
Chicken gizzards…………3 pairs
Ginger………………1 slice
Fresh bamboo shoots……100 grams
Green onion…………1 stalk
Soy sauce……………25 grams
Sugar………………5 grams
Yellow wine (Shaoxing wine)…15 grams
Wet starch…………5 grams
Sesame oil…………5 grams
White pepper…………1 gram
Monosodium glutamate (MSG)…2 grams
Rendered lard………250 grams

[Cooking Method]

Peel and clean the chicken gizzards, remove the membranes, and slice together with the liver. Cut the bamboo shoots into pieces 4 cm long and 1 cm wide.
Heat a wok, add the rendered lard, and heat until it’s 50% hot. Slide in the gizzards, liver, and bamboo shoots, stir-frying until cooked. Drain well in a colander.
Leave 15 grams of oil in the wok, add green onion and ginger, stir until fragrant, then add yellow wine, soy sauce, sugar, and MSG. Bring to a boil, then add the gizzards, liver, and bamboo shoots. Thicken with wet starch, stir briefly, drizzle with sesame oil, and serve.

[Key Techniques]

Slice the chicken gizzards into 0.3 cm thick slices, and the liver into 0.6 cm thick slices, slightly thicker than chicken wings.
Ensure the chicken liver stays in the wok for a short time to prevent overcooking.

[Flavor Characteristics]
This dish has a light red color with a fresh, tender, and crisp texture.

7 Stir-fried Young Chicken

[Ingredients]
Young chicken (bone-in)…175 grams
Sugar………………5 grams
Sesame oil…………0.5 grams
Egg white…………1
Chopped green onions…5 grams
Monosodium glutamate (MSG)…0.5 grams
Cooked bamboo shoots……75 grams
Wet starch…………0.5 grams
Soy sauce……………15 grams
Cornstarch…………15 grams
Shaoxing wine………15 grams
Clear chicken broth…300 grams
Salt………………2.5 grams
Rendered lard………300 grams

[Cooking Method]

Clean the young chicken, remove the internal organs, and split it along the back into two pieces. Place the chicken skin-side down on a cutting board, lightly pat with a knife, and then cut into 2 cm square pieces with the bone. Place in a bowl, add 5 grams of wine, 1.5 grams of salt, egg white, and cornstarch, mix well to coat evenly. Cut the bamboo shoots into diamond-shaped pieces.
Heat a wok over high heat, add the rendered lard, and heat until it is 50% hot. Add the chicken pieces, stir with a spatula until the chicken skin tightens due to heat, then add the bamboo shoots. Let it sit briefly, then drain well in a colander.
Leave a small amount of oil in the wok over high heat, add chopped green onions and stir-fry until fragrant. Add 10 grams of Shaoxing wine, soy sauce, 1 gram of salt, sugar, MSG, and chicken broth. Bring to a boil, thicken with wet starch, immediately add the chicken and bamboo shoots, stir briefly, add 25 grams of rendered lard, drizzle with sesame oil, and it’s ready to serve.

[Key Techniques]
Lightly patting the chicken with a knife helps it absorb flavors quickly during cooking.

[Flavor Characteristics]
This dish has a light red color, with a rich and tightly-coated sauce, smooth and tender texture, and a fragrant and savory taste.

8 Salted Duck

[Ingredients]
Tender and fatty duck…1500 grams
Green onions…………10 grams
Salt………………50 grams
Ginger………………5 grams
Shaoxing wine………10 grams

[Cooking Method]

Split open the belly of the tender and fatty duck, remove the internal organs, and wash thoroughly. Rub the duck inside and out thoroughly with salt repeatedly. Place in a large basin, salt-cure for about 12 hours until salt moisture appears. Flip the duck over and continue curing for another twelve hours. Rinse well after curing.
Place the duck in an iron pot, add enough water to submerge the duck completely, and add Shaoxing wine. Tie the green onions into a knot and add ginger slices. Place a plate on top to keep the duck submerged in the water. Bring to a boil over high heat, skim off any foam, cover with a lid, and simmer over low heat for about 20 minutes. When the duck legs are tender and the wings can easily break, remove the pot from the heat. Let the duck cool naturally in the broth.
When serving, first cut off the head and neck of the duck, then cut off the wings. Cut along the back into two pieces, and with a knife, make a slit along the chest and waist of each half, tear off the breast meat, remove the breastbone, and cut the breast meat into strips 5 cm long and 1 cm wide. Then cut the legs open with a knife, remove the bones, and cut into pieces similar in size to the breast meat. Chop the head, neck, and wings into small pieces. When serving on plates as needed, first place the chopped pieces at the bottom, then neatly arrange the breast or leg meat on top in an arch shape.

[Key Techniques]

After 24 hours of curing, ensure to thoroughly wash off the salt from the duck to prevent the soup from becoming too salty, affecting the taste.
Add enough water to the pot to completely submerge the duck; use a plate on top to prevent uneven cooking.

[Flavor Characteristics]
This dish has a glossy appearance with a delicate aroma of duck, savory and salty flavors that are well-balanced and not greasy. It is a traditional cold dish from Shanghai.

9 Drunken Chicken

[Ingredients]
Tender hen…2000 grams
Shaoxing wine…80 grams
Green onions…10 grams
Ginger…10 grams
Salt…60 grams
Fermented rice…15 grams
Cinnamon…3 grams
Star anise…2 grams

[Cooking Method]

Slaughter the hen, scald to remove feathers, and clean out the internal organs. Make shallow cuts around the joints of the chicken feet and wash thoroughly.
Place a wok over high heat, add 2000 grams of water, bring to a boil, then add the chicken. Once the chicken skin tightens, remove it and rinse it clean. Pour the broth from the pot into a bowl and set aside. In the same wok, add another 4000 grams of water, return the chicken to the pot, bring to a boil over high heat, then simmer over low heat for about 30 minutes until the chicken is cooked. Remove the chicken and place it in a serving dish, pouring the reserved broth over to submerge the chicken. Let it cool.
In the wok, add cinnamon, star anise, ginger slices, green onion segments, and 20 grams of salt. Pour in the hot broth previously used to cook the chicken, bring to a boil, then let it cool down. Add the fermented rice and mix well. Let it sit for a while, then strain out the solids (fermented rice, cinnamon, star anise, ginger, green onion) using a fine cloth bag to create the marinade.
Remove the chicken from the dish, cut off the claws, head, and tail. Cut the chicken into two pieces along the spine, then further cut into four pieces by slicing through the rib cage. Rub the chicken pieces evenly with 40 grams of salt, sprinkle with Shaoxing wine, place in a covered bowl, and let it marinate for about 1 hour. Remove the chicken pieces from the marinade and place them into the container with the marinade. Chill in the refrigerator for about 3 hours.
To serve, cut the chicken into pieces about 10 cm long and 6 cm wide, then slice into thin strips about 6 cm long and 1 cm wide. When plating, first arrange the chicken pieces, claws, head, and neck at the bottom of the dish. Cover with the sliced chicken strips and pour the reserved marinade over the top. Adjust the quantity per plate as needed.

[Key Techniques]

Making shallow cuts around the joints of the chicken skin helps prevent the skin from tightening and bursting during cooking, which could affect its appearance.
When making the marinade, let the hot broth cool down before adding the fermented rice, which should be placed in a fine cloth bag before immersion in the broth.

[Flavor Characteristics]
This dish features tender and fatty chicken with a rich, fragrant aroma from the fermented rice. It’s an excellent dish to accompany drinks during the summer months.

10 Shrimp Oil Chicken

[Ingredients]
Fresh hen…1750 grams
Salt…50 grams
Shrimp oil…750 grams
Monosodium glutamate (MSG)…5 grams
Sichuan peppercorns…10 grams
Ginger…5 grams
Shaoxing wine…100 grams
Green onions…10 grams

[Cooking Method]

Slaughter the chicken, scald to remove feathers, and clean out the internal organs. Place Sichuan peppercorns in a cheesecloth bag and tie the bag securely.
In a pot, add 2000 grams of water and bring to a boil over high heat. Add the chicken and boil for about 20 minutes. Skim off any foam, then remove the chicken once cooked and let it cool. In the same broth, add the Sichuan peppercorn bag, salt, Shaoxing wine, shrimp oil, green onion segments, and ginger slices. Bring to a boil over high heat, then simmer over low heat for two minutes. Skim off any foam, add MSG, and let the broth cool. Pour the cooled broth into a sealable container to create the shrimp oil marinade.
Cut the chicken into pieces weighing about 125 grams each. Submerge the chicken pieces in the shrimp oil marinade, ensuring the marinade covers the chicken completely. Seal the container and marinate for one day in spring, summer, and autumn, or two days in winter. Serve by slicing into strips as needed.

[Key Techniques]

Ensure there is enough water in the pot to completely submerge the chicken. Cook the chicken thoroughly.
Seal the container tightly when marinating the chicken in shrimp oil to prevent the oil from losing its flavor.

[Flavor Characteristics]
This dish, marinated in shrimp oil, features tender chicken with a fragrant aroma that is distinctively Shanghai-style, making it a renowned specialty dish.