1 Mandarin Duck-Styled Carp
[Ingredients]
Live carp… 1 tail
Spring onions… 1 gram
Tomato sauce… 50 grams
Ginger (sliced)… 1 gram
Green peas… 10 pieces
Clear meat broth… 100 grams
Dried daylily buds… 15 grams
Cooked lean ham… 15 grams
Dried shiitake mushrooms… 25 grams
Cilantro… 25 grams
Egg… 1
Granulated sugar… 25 grams
Shaoxing wine… 25 grams
Wet cornstarch… 75 grams
Dry cornstarch… 25 grams
Flour… 25 grams
Monosodium glutamate… 1 gram
Salt… 3 grams
Sesame oil… 2.5 grams
Lard… 1000 grams
[Cooking Method]
- Scale and gut the live carp, make an incision in the belly to remove the internal organs. Cut open the tail of the fish, then cut along the backbone to remove the entire spine, leaving two pieces connected at the head with the body and tail separated. Rinse thoroughly and place in a dish. Rub the fish with Shaoxing wine and 2 grams of salt, marinate for about 10 minutes, then pat dry. Cut the daylily buds, shiitake mushrooms, and lean ham into small cubes (0.3 cm each).
- Beat the egg in a bowl, add wet cornstarch, flour, and 15 grams of water, mix well. Spread half of this mixture on the fish skin and the remaining on the flesh.
- Heat lard in a frying pan until 80% hot, then fry the fish until light golden on the outside and fully cooked inside. Place the fish in a serving dish with the belly side up, arranged to resemble two fish connected at the head with separated bodies and tails.
- Leave 25 grams of oil in the frying pan, heat until 60% hot, add daylily buds, ginger slices, shiitake mushrooms, 1 gram of salt, and stir-fry until fragrant. Add green peas, ham, monosodium glutamate, and 0.5 grams of spring onions, then pour in wet cornstarch to thicken into a white sauce, pour over one side of the fish belly. In the same frying pan, add 25 grams of lard, heat until 60% hot, add tomato sauce, granulated sugar, 0.5 grams of spring onions, stir until boiling, then add wet cornstarch to thicken into a red sauce, pour over the other side of the fish belly. Drizzle sesame oil over both pieces of fish, garnish with cilantro between the two fish bellies.
[Cooking Tips]
- Use fresh live carp, preferably kept in clean water for two days. The dried shiitake mushrooms should be large, dark, and diced after removing the stems.
- When removing the spine from the fish, ensure the knife stays close to the bones to avoid damaging the flesh.
- Fry with ample oil for a crispy exterior and tender interior. The fish should curl up with separated bodies and tails, resembling two fish.
- Thicken the sauce to a thick consistency that coats the back of a spoon.
[Flavor Characteristics]
- “Mandarin Duck-Styled Carp” is a traditional dish from Hunan, named after mandarin ducks symbolizing pairs inseparable for a moment.
- The culinary history of carp dates back over two thousand years. According to the “Records of the Historian – Kong Zi’s Family,” during the Spring and Autumn Period, carp were considered valuable gifts exchanged among people. Among fish, carp were regarded as the finest for culinary use.
- This dish features clear, bright sauces—one side red and the other white—with sweet and sour on one side and savory and spicy on the other. The texture is crispy outside and tender inside, appealing to the palate.
2 Peacock-Styled Sliced Mandarin Fish
[Ingredients]
Clean mandarin fish fillet… 250 grams
Quail eggs… 12
Cooked ham… 100 grams
Assorted bone broth… 50 grams
Winter bamboo shoots… 100 grams
Egg whites… 2
Baby spinach… 20 leaves
Red and green cherries… 6 pieces
Ginger… 15 grams
Spring onions… 100 grams
Cilantro… 100 grams
Shaoxing wine… 5 grams
Dry cornstarch… 20 grams
Wet cornstarch… 10 grams
Monosodium glutamate… 1 gram
Salt… 2 grams
Sesame oil… 5 grams
Lard… 750 grams
[Cooking Method]
- Cut the fish fillet into 0.5 cm thick and 7 cm long shreds. Cut the winter bamboo shoots and ham into 3 cm long shreds. Blanch 75 grams of spring onions in boiling water. Crush the remaining ginger and spring onions, mix with Shaoxing wine, 1 gram of salt, blend well and squeeze out the juice. Add monosodium glutamate, marinate the fish shreds for about 8 minutes. Mix egg whites and dry cornstarch evenly, coat the fish shreds.
- Cut the cherries in half. Place each quail egg into 12 oiled spoons, nestle half a cherry and a few cilantro leaves to form a peacock pattern. Steam for 10 minutes, then keep warm in the steamer. Mix bone broth, sesame oil, and wet cornstarch to make a sauce.
- Arrange blanched spring onion roots neatly on a plate, then horizontally layer 2 strands each of ham, fish, and winter bamboo shoots into 20 bundles shaped like firewood.
- Heat lard in a frying pan until boiling, add the bundled mandarin fish. Fry until cooked through, then drain excess oil in a colander. Remove steamed quail eggs and arrange them at one end of a long plate, forming the peacock’s tail; place the bundles of fish in the center as the peacock’s body. Sculpt a quail egg yolk cake into a peacock’s head and place it at the front end. Heat the prepared sauce in the frying pan until it thickens slightly, then evenly pour it over the peacock-styled fish.
[Cooking Tips]
- Cut the fish shreds slightly thicker and handle gently when coating to prevent breaking.
- Steam quail eggs with gentle heat to avoid pitting; they should be plump and smooth.
- For the quail egg yolk cake: beat the egg yolks, add seasoning, steam in an aluminum basin, cool, and sculpt into the peacock’s head. This process takes over half an hour and can be prepared in advance, reheated before serving.
[Flavor Characteristics]
- Peacock-styled sliced mandarin fish is derived from traditional dishes like “Firewood Chicken” and “Firewood Duck.” It resembles a cold dish presentation of a peacock displaying its feathers but is served hot, breaking the traditional limits of hot dish arrangement. The dish uses realistic plating techniques, combining different textures, cooking methods, and shapes to create a lifelike appearance.
- This dish features a variety of colors and an orderly yet artistic presentation. It combines the fresh tenderness of fish meat, the savory richness of ham, the delicate texture of quail eggs, the aroma of mushrooms, and the crispness of bamboo shoots, offering a rich and satisfying taste.
3 Dongting Lake Mandarin Fish with Crispy Pork Net
[Ingredients]
Live Mandarin fish… 1
Spring onions… 15 grams
Pork lard… 100 grams
Gauze net… 250 grams
Cooked ham (diced)… 25 grams
Winter bamboo shoots… 100 grams
Pickled Dongcai (Chinese cabbage)… 25 grams
Ginger… 15 grams
Szechuan peppercorns… 5 grams
Monosodium glutamate… 15 grams
Salt… 7.5 grams
Flour… 50 grams
Eggs… 2
Wet cornstarch… 50 grams
Shaoxing wine… 50 grams
Sesame oil… 50 grams
[Cooking Method]
- Remove scales and gills from the live Mandarin fish, make a slit along the belly to remove the internal organs, and wash thoroughly. Use a knife to make diamond-shaped cuts 2 cm apart on both sides of the fish, cutting down to the bone.
- In a small bowl, mix pork lard, 6.5 grams of salt, crushed spring onions, ginger, and Szechuan peppercorns. Rub this mixture evenly inside and outside the fish, marinate for about 30 minutes, then remove spring onions, ginger, and peppercorns.
- Chop the pickled Dongcai finely. Cut the pork lard and winter bamboo shoots into 0.5 cm dice, mix with diced ham and monosodium glutamate, and stuff the mixture into the fish belly.
- In a bowl, mix eggs, flour, wet cornstarch, and 1 gram of salt into a paste. Evenly coat both sides of the fish with the paste, seal the belly slit, and use the remaining paste to spread over the flattened pork net. Wrap the fish entirely with the pork net, secure with thin iron wires, and insert a fork through the gaps of the wire clamp.
- Prepare a ceramic jar with half filled with coal slag. Heat charcoal until hot, then place the jar over it. Hold the forked handle of the iron wire clamp, roast the fish approximately 33 cm above the charcoal for about 1 hour until fragrant and 90% cooked. Use a bamboo skewer to pierce 5 to 6 small holes on both sides of the fish to allow moisture to escape. Continue roasting for another 10 minutes until fully cooked. Remove the fork and iron wires, transfer the fish to a serving plate, and evenly spread hot sesame oil over it.
[Cooking Tips]
- Pickled Dongcai is prepared by cutting fresh cabbage into 3 cm segments, drying to semi-dryness, and fermenting in a sealed jar with salt and Szechuan peppercorns, resulting in a slightly salty and crispy taste.
- Rotate the fish continuously to evenly distribute heat and prevent over-charring.
[Flavor Characteristics]
- Mandarin fish, also known as Guiyu, is an ancient fish species found in Dongting Lake. Fossils of Guiyu have been discovered in the third period strata of Linli County and the beginning of the century strata in Xiangxiang, Hunan Province, confirming their existence in the region. As early as the late Western Han Dynasty over 2,000 years ago, Guiyu was already a precious aquatic product caught and consumed by the people of Hunan, particularly prized for its taste and yield, with Dongting Guiyu considered the finest.
- Guiyu, or Mandarin fish, is a fierce and valuable fish with a pointed head, large eyes, and mouth, and hard spines on its dorsal fins. Its body is green with irregular patches, small scales, and few thorns, with a robust and white flesh that is deliciously tender. It contains 77% water, 18.5% protein, 3.5% fat, and traces of vitamin B. Its taste is sweet, mild, non-toxic, and is known for its ability to nourish the spleen and stomach, and alleviate fatigue.
- The spines on the dorsal fin of Guiyu are toxic and can cause swelling and pain if stung, so caution is advised during scaling, gutting, and washing.
- This dish boasts a golden color, fine craftsmanship, crispy exterior, tender interior, and rich aroma, making it a popular dish in major restaurants throughout Hunan.
4 Dragon’s Disrobing and Slicing Eel
[Ingredients]
Eel meat… 300 grams
Clear pork broth… 25 grams
Dried jade orchid slices… 50 grams
Fresh perilla leaves… 10 grams
Dried shiitake mushrooms… 25 grams
Fresh green pepper… 50 grams
Clean coriander… 25 grams
Egg white… 1
Wet cornstarch… 25 grams
Lily powder… 25 grams
Cooking wine (Shaoxing wine)… 25 grams
Yellow vinegar… 2.5 grams
Ground white pepper… 0.5 grams
Monosodium glutamate… 1 gram
Salt… 2 grams
Sesame oil… 10 grams
Rendered lard… 500 grams
[Cooking Method]
- Lay the eel on a cutting board and make a slit along its skin with a knife. Press down firmly on the meat and quickly tear off the skin. Blanch the eel briefly in boiling water, then cut it into fine strips, 5 cm long and 0.3 cm thick. Rinse the green pepper, jade orchid slices, and dried shiitake mushrooms, then cut them into fine 4 cm strips. Chop the fresh perilla leaves finely.
- Beat the egg white in a bowl until frothy, then mix in the lily powder and 1.5 grams of salt. Coat the eel strips evenly with the mixture.
- Heat the rendered lard in a frying pan over medium heat until it is moderately hot. Add the eel strips, stir with chopsticks for about half a minute, then drain in a colander to remove excess oil.
- Leave 50 grams of oil in the frying pan, heat until it is very hot, then stir-fry the jade orchid slices, fresh green pepper, dried shiitake mushrooms, and 0.5 grams of salt for a while. Add the eel strips and stir-fry briefly. Then add the Shaoxing wine, yellow vinegar, wet cornstarch, monosodium glutamate, and clear pork broth mixture. Stir a few times, transfer to a serving plate, sprinkle with ground white pepper, drizzle with sesame oil, and garnish with coriander.
[Cooking Tips]
- To prepare the eel, knock it unconscious and pin its head on a long wooden board. Hold the eel straight with the left hand, and with a thick-backed small knife in the right hand, cut from under the jaw without severing the bone, along the thick meaty ridge to the tail. The second cut severs the spinal bone from under the jaw without cutting the meat. Along the bone edge, cut down to the tail, separating the spinal bone from the flesh. Use a small knife to pick out the spinal bone and internal organs.
- Ensure the bowl is clean when beating the egg whites, and beat in one direction until the chopsticks can stand upright.
- When blanching the eel, the water should be boiling. The meat should slightly contract and harden before removing from the water.
[Flavor Characteristics]
- Dragon’s Disrobing and Slicing Eel, also known as stir-fried eel strips, uses thumb-thick eel as the main ingredient, with the skin removed before cooking. “Dragon” refers to the resemblance of the eel to a small dragon, and “Disrobing” refers to the removal of its skin, hence the name “Dragon’s Disrobing and Slicing Eel.”
- Eel is listed as a superior supplement in the “Famous Physicians’ Records”. It contains nutrients such as protein, fat, calcium, phosphorus, iron, vitamins, etc. Its nature is sweet and warm, entering the liver, spleen, and kidneys, with effects such as nourishing qi and blood, warming yang, strengthening the spleen, nourishing the liver and kidneys, promoting blood circulation, and relieving pain. “Compendium of Materia Medica” states, “Eel meat is sweet, warm, and toxin-reducing, mainly used to supplement the middle, nourish blood, treat deficiencies, regulate irregular menstruation, stop bleeding, and dispel cold in the abdomen, intestinal rumbling, and dampness.” “Lu’s Medical Mirror” says, “Eel supplements qi and invigorates blood, dispels wind and dampness.” It is commonly used for deficiency of both qi and blood, postpartum weakness, kidney deficiency with lumbar pain, weakness of limbs, rheumatism, prolapsed uterus, and facial and eye deviations.
- This dish is colorful, combining white, green, brown, and purple hues. It is savory, fresh, smooth, tender, and appetizing.
5 Red-braised White Eel
[Ingredients]
Live white eel… 1000 grams
Pork fat… 250 grams
Rock sugar… 25 grams
Light soy sauce… 50 grams
Shaoxing wine… 25 grams
Garlic cloves… 100 grams
Spring onion knots… 15 grams
Ginger slices… 15 grams
Vinegar… 50 grams
MSG… 1 gram
Salt… 1 gram
Ground white pepper… 1 gram
Sesame oil… 5 grams
Rendered lard… 50 grams
[Cooking Method]
- Remove the head of the white eel and blanch the body briefly in water heated to 70% boiling point. Use chopsticks to remove the intestines from the incision, then wash thoroughly. Trim off the whiskers, rinse again, and cut the eel into 5 cm long cylindrical pieces. Place them on a plate and set aside. Cut the pork fat into strips, 17 cm long, 2 cm wide, and 1 cm thick.
- Take a large earthenware bowl and line the bottom with bamboo mats. Arrange the pork fat strips flat on the bamboo mats, then layer with garlic cloves, spring onion knots, ginger slices, white eel pieces, soy sauce, Shaoxing wine, vinegar, salt, rock sugar, and rendered lard. Add 500 grams of cold water, cover with a porcelain plate, heat over high heat until boiling, then simmer over low heat for 30 minutes. Remove from heat, transfer the white eel to a serving plate in an orderly manner, remove the spring onions, ginger, and pork fat strips.
- Bring the remaining sauce in the earthenware bowl to a boil until it thickens. Add MSG, sprinkle with ground white pepper, drizzle with sesame oil, and pour over the white eel.
[Cooking Tips]
- After blanching the eel, there may be a layer of fuzz on the surface, which can be removed with straw or ash. Carefully trim away any parasites from the gills to reduce fishy odor.
- When processing the eel, avoid damaging the gall bladder to prevent bitterness.
- Use just enough water to cover the eel; too much water dilutes the flavor.
- This dish can be served with ginger vinegar sauce, boiled eggs, and noodles.
- Boil the sauce over high heat until thickened. Due to long stewing, the collagen from the fish dissolves into the broth, naturally thickening it.
[Flavor Characteristics]
- “Red-braised White Eel” is a traditional dish from Changsha City. It was recorded over two hundred years ago in the “Suiyuan Food Menu”, which emphasizes three precautions in its preparation: avoiding wrinkled skin, ensuring the meat remains intact in the bowl, and delaying the addition of salt and soy sauce.
- White eel, also known as Japanese eel or Anguilla, is a migratory fish species. Its young, called glass eel, are highly valued and nicknamed “gold”. Eel meat is tender and delicious, rich in fats, proteins, and vitamin A. In traditional Chinese medicine, white eel is believed to tonify deficiencies and expel wind and dampness, beneficial for treating deficiencies, rheumatism, arthritis, hemorrhoids, and athlete’s foot.
- This dish features a bright red color, thick and rich broth, tender texture, savory taste with a hint of sweetness and sourness, making it suitable for all ages.
6 Dragon Maiden’s Eel with Lotus
[Ingredients]
Carp… 1 fish
Dried Xianglian (lotus roots)… 200 grams
Lean ham… 50 grams
Pork fat… 50 grams
Ginger… 20 grams
Spring onion… 10 grams
Vinegar… 25 grams
Salt… 2 grams
MSG… 1 gram
Shaoxing wine… 25 grams
White pepper… 1 gram
Chicken broth… 100 grams
Chicken oil… 20 grams
[Cooking Method]
- Scale and gut the carp, blanch briefly in boiling water, remove and make crosswise cuts 2 cm apart along the body. Cut pork fat into 3 cm long, 1 cm wide, and 0.7 cm thick toothed slices. Crush 5 grams each of ginger and spring onion, extract juice with 15 grams of Shaoxing wine, tie remaining spring onion into a knot, crush 5 grams of ginger, and mince the rest. Steam the lotus roots until 70% cooked.
- Place the carp on a plate, marinate with salt and the ginger-spring onion juice for 20 minutes. Stuff the Xianglian into the carp’s belly until full, then embed 1 Xianglian in each crosswise cut. Arrange the remaining Xianglian around the carp. Place pork fat slices 1 cm apart on the carp, with ham slices in between. Top with crushed spring onion and ginger, pour chicken broth, steam for 25 minutes, remove spring onion, ginger, and pork fat, add MSG, sprinkle with white pepper, drizzle with chicken oil, and serve with ginger and vinegar on the side.
[Cooking Tips]
- Use fresh and lively Jinshi carp from Dongting Lake for the best results.
- Remove the two tendons (‘sour tendons’) from the carp’s sides to prevent a sour and fishy taste.
- Steam until cooked through, using high heat and boiling water for quick steaming.
[Flavor Characteristics]
- “Dragon Maiden’s Eel with Lotus” is a traditional dish from the Yueyang region. The legend of the “Dragon Maiden” originates from the Tang Dynasty novel “The Story of Liu Yi”. Today, the site of Liu Yi’s Well at Junshan Island in Hunan is associated with this dish. The main ingredient, Jinshi carp, is renowned as the “Dragon Maiden”, while lotus roots represent “pearls”, hence the name “Dragon Maiden’s Eel with Lotus”.
- Carp, also known as “Guaizi” in Chinese, grows rapidly and is resilient to high temperatures and polluted waters, making it an important freshwater fish for aquaculture. It has been cultivated for over 240 years, with the best tasting season in March-April in Hunan and October in the Yangtze River region. Carp is rich in protein (18%), low in fat (1.6%), and contains essential minerals like calcium and phosphorus. It is considered beneficial for lactation, digestion, and diuresis, effective against jaundice, edema, and especially useful for pregnant women to alleviate swelling and fetal restlessness.
7 Seaweed-blanch Fish
[Ingredients]
Live grass carp… 1 fish
Seasonal greens… 50 grams
Seaweed… 10 grams
Spring onion knots… 10 grams
Ginger slices… 15 grams
Shaoxing wine… 50 grams
MSG… 1 gram
Salt… 3 grams
White pepper… 1 gram
Rendered pork fat… 50 grams
[Cooking Method]
- Scale and gut the live grass carp, split open from the back and remove the innards, then cut off the head and tail. Remove the coarse bones from the back, then cut the fish meat into strips about 4 cm long, 2 cm wide, and 1 cm thick. Marinate with 1 gram of salt and 25 grams of Shaoxing wine for 5 minutes, then rinse with clean water. Soak the seaweed in clean water for 2 minutes, wash away any sediment, and tear into small pieces. Wash the seasonal greens.
- Heat a frying pan, add 15 grams of rendered pork fat, then add the partially cooked seasonal greens and transfer to a large soup bowl.
- Heat the frying pan over high heat, add 750 grams of cold water, fish strips, spring onion knots, ginger slices, Shaoxing wine, ginger, 35 grams of rendered pork fat, MSG, and seaweed. Bring to a boil, then pour into the large soup bowl, sprinkle with white pepper, and serve.
[Cooking Tips]
- It’s advisable to remove the fish head first, then make crosswise cuts along the backbone into two pieces, and then remove the chest bone. When deboning, the knife should be closely against the fish bones.
- Be careful when adding the fish strips to avoid excessive boiling of the broth.
[Flavor Characteristics]
- Grass carp, also known as Bai Huan, Cao Qing, and Cao Hunzi, resembles the Chinese silver carp and feeds on aquatic plants, hence its name. It contains 77% water, 17.9% protein, 4.3% fat, and trace amounts of calcium, phosphorus, iron, and vitamin B. It is known for its ability to tonify Qi, resolve dampness, nourish the stomach, and invigorate the spleen, suitable for conditions of spleen and stomach yang deficiency and poor appetite. Seaweed contains 24.5% protein, 0.9% fat, sugars, dietary fiber, calcium, phosphorus, iron, carotene, vitamins B1, B2, C, niacin, and iodine. It has a sweet and salty taste, and a cold nature, with effects including softening hardness, resolving phlegm, clearing heat, and promoting diuresis. It is suitable for conditions like goiter, edema, and urinary diseases.
- This dish features a clear and refreshing soup with a salty and fresh taste, adorned with white, green, and black colors. The fish meat is tender and smooth, while the seaweed adds a crisp and fragrant touch, making it exceptionally delicious.
8 Qi Yang Pen Fish
[Ingredients]
Fresh pen fish… 1 fish
Spring onions… 40 grams
Red chili peppers… 30 grams
Ginger… 15 grams
Soy sauce… 25 grams
Shaoxing wine… 40 grams
Salt… 1.5 grams
Ground pepper… 1.5 grams
Cornstarch… 10 grams
Sesame oil… 10 grams
Broth (miscellaneous bones soup)… 250 grams
Rendered pork fat… 100 grams
[Cooking Method]
- Gut and clean the pen fish, drain and cut into rectangular pieces about 4 cm long and 2 cm wide. Julienne the red chili peppers and ginger, and cut the spring onions into sections, reserving some for garnish.
- Heat a wok over high heat, add 80 grams of rendered pork fat, heat until it’s hot but not smoking. Add the fish pieces and stir-fry briefly. Add the red chili peppers, ginger, spring onion sections, salt, Shaoxing wine, and soy sauce. Stir-fry for 1 minute, then add the broth and simmer for 2 minutes until the sauce thickens slightly. Add MSG, remaining 20 grams of rendered pork fat, spring onion greens, thicken with cornstarch slurry, drizzle with sesame oil, sprinkle with ground pepper, and serve.
[Cooking Tips]
- Do not remove the scales from the pen fish during preparation, as they contain rich nutrients such as proteins.
- Use a moderate amount of base oil and keep the sauce minimal to facilitate thickening.
[Flavor Characteristics]
- Pen fish, also known as bronze fish, resembles a bamboo pole in shape and is a famous specialty of Yuxi in Qi Yang County. Legend has it that during the Song Dynasty, the literary giant Su Dongpo’s brush fell into the waters of Yuxi and transformed into this fish. Pan-fried and braised pen fish combines the tender texture and sweet freshness of tilapia, catfish, eel, and loach, making it a traditional delicacy of the Qi Yang region.
- This dish is aromatic, spicy, salty, and fresh, with tender and smooth texture. Its rich red color and glossy sauce enhance its savory aroma.
9 Huofang Yuan Yuan Silver Fish
[Ingredients]
Ham hock… 1 piece
Dried silver fish… 3 taels (about 110 grams)
Baby bok choy… 1500 grams
Spring onions… 40 grams
Red chili peppers… 30 grams
Ginger… 15 grams
Cooking wine… 50 grams
Salt… 10 grams
MSG… 1 gram
Pepper… 0.5 grams
Chicken broth… 1000 grams
Regular broth… 500 grams
Sesame oil… 10 grams
Chicken fat… 15 grams
[Cooking Method]
- Wash the ham hock with hot water and a little alkali, then rinse with warm water. Place it in a soup pot and boil for 1 hour. Remove and use tweezers to remove any remaining hair from the skin. Make deep cross cuts on the lean side, about 2/3 deep. Place in a bowl with the skin side down, add cooking wine and cold water, steam in a steamer for 1 hour, drain the juice, then replace with chicken broth and steam until completely tender.
- Cut the white part of spring onions into sections, crush the remaining spring onions and ginger. Trim the baby bok choy, remove the outer leaves, leaving the small buds, wash, blanch with boiling water, then cool with cold water.
- Trim the heads and tails of the dried silver fish, soak in cold water, remove impurities, wash twice, then soak in clean water.
- Heat a pot, add regular broth, spring onions, ginger, silver fish, cooking wine, and salt. Bring to a boil, skim off any foam, remove the spring onions and ginger, transfer to a colander to drain water. Place the ham hock on top of the silver fish, sprinkle with pepper and spring onion sections. Pour in the chicken broth, add salt, baby bok choy buds, and MSG. Bring to a boil, adjust seasoning, skim off any foam, then pour into a soup tureen containing the ham hock and silver fish, add chicken fat, and serve.
[Cooking Tips]
- Blanch the silver fish quickly with high heat.
- Use broth in an amount that is half of the original ingredients for optimal flavor.
- Use Huayang County’s special dried silver fish from Hunan.
[Flavor Characteristics]
- Silver fish, also known as “wangyu fish” or “silver ribbon fish,” is about 6 to 7 cm long, smooth and scale-free, slender like silk, translucent silver-white, flat-headed with a large mouth and teeth. It is renowned as the “king of river delicacies.” Harvested during autumn, timely processing is crucial; otherwise, it can turn into water within an hour if not dried properly.
- Silver fish has a delicious taste, rich in nutrients including proteins, fats, calcium, phosphorus, iron, Vitamin B1, B2, and niacin. It contains up to 70% protein and is mild and non-toxic, benefiting the spleen, moistening the lungs, nourishing the kidneys, alleviating deficiency, strengthening yang, and nourishing yin.
- This dish features a vibrant color palette of red, white, and green, with tender and fresh silver fish complemented by the savory richness of ham hock in a clear and delicious broth.
10 Dongting Golden Turtle
[Ingredients]
Golden turtle meat… 1000 grams
Pork belly… 150 grams
Bamboo shoots… 50 grams
Dried shiitake mushrooms… 25 grams
Coriander… 50 grams
Spring onions… 15 grams
Ginger… 15 grams
Cooking wine… 25 grams
Soy sauce… 25 grams
Salt… 1 gram
MSG… 1 gram
Sugar… 1 gram
Sesame oil… 20 grams
Pepper… 0.5 grams
Cinnamon… 2 grams
Star anise… 1 gram
Dried red chili peppers… 5 pieces
Chicken fat… 50 grams
[Cooking Method]
- Blanch the golden turtle meat in boiling water to remove the thin membrane. Chop off the claws, wash thoroughly, and drain. Cut into pieces about 3 cm long and 2 cm wide. Slice the pork belly into pieces about 3 cm long, 1 cm wide, and 0.2 cm thick. Cut the bamboo shoots into oblique slices, clean the dried shiitake mushrooms and cut the larger ones into halves. Tie the spring onions into knots, peel and crush the ginger, and wash the coriander.
- Heat a wok over high heat, add chicken fat, stir-fry the spring onions and ginger until fragrant. Immediately add the golden turtle meat and pork belly, stir-fry briefly, then add cooking wine, soy sauce, cinnamon, star anise, dried red chili peppers, salt, sugar, and enough water to cover. Bring to a boil, skim off any foam, transfer to a simmering pot, cover, and simmer over low heat for 1 hour until the turtle meat is tender. Add bamboo shoots, shiitake mushrooms, MSG, sprinkle with pepper, drizzle with sesame oil, and transfer to a soup bowl. Garnish with coriander on a small plate before serving.
[Cooking Tips]
- When preparing the golden turtle, ensure the belly side faces up and the shell side down. Quickly sever the head with a knife as it extends out, then turn the head cavity downward to drain blood. Break open both sides with an iron mallet, cut off the turtle meat with a knife tip, remove the bottom plate, and then remove the upper shell and internal organs before washing thoroughly.
- This dish requires a long simmering time without adding extra broth or seasoning midway. Open the lid only when the dish is fully cooked to enjoy its original flavors. Place a bamboo mat at the bottom of the clay pot to prevent burning.
- Choose golden turtles from Dongting, Hunan, known for their golden-yellow belly, vibrant colors, tender and delicious meat, and higher nutritional value compared to other turtle species.
[Flavor Characteristics]
- “Dongting Golden Turtle” is a traditional delicacy from Yueyang, famous in local gourmet circles.
- There are various turtle species including water turtles, golden-thread turtles, mud turtles, and golden-headed turtles. Larger, fattier specimens are preferred. Turtle meat is sweet, mild, and slightly salty, known for its ability to nourish yin, reduce heat, enrich blood, and strengthen the stomach. It is beneficial for conditions like exhaustion, asthma, hemorrhage, uterine prolapse, and childhood nocturnal enuresis.
- This dish is savory, rich, and slightly spicy, with a thick and flavorful broth, making it a nourishing delicacy.