[Chinese GB][Chinese Big5]
Huai Yang Dishes
Su or Huai Yang Cuisine began during the Pre-Qin Period, becoming very famous during the sui and Tang dynasties, and was recognized as a distinct regional style during the Ming and Qing dynasties. Raw materials include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. Cooking techniques: stew, braise, roast, simmer etc. The flavor of Huai Yang cuisine is light, fresh and sweet. Famous dishes are stewed crab with clear soup, long boiled dry shredded meat, duck triplet, crystal meat, squirrel with mandarin fish, and Liangxi crisp eel.
Steamed Tench
Materials:
one fresh tench
20g diced lard
10g cooled ham slices
10g soaked mushroom slices
10g bamboo shoot slices
6 dry shrimps
Preparations
- Clean and scald the tench, make willow-leaf-pattern cuts in the sides, and place the ham slices, bamboo shoot slices, mushroom slices and shrimps in the cuts.
- Place scallion strips, ginger strip, lard and cooking wine on top of the fish.
- Steam on a high heat for 15 minutes, put the tench on a plate, remove the scallion and ginger, springkle with sesame oil.
The Best Dish in the World
Materials:
100g rice crust
200g large shrimps
100g cooked chicken slices
100g tomato ketchup
Preparations
- Clean the shrimps, coat well with a mix of cornstarch, salt and chicken stock.
- To make the sauce bring to the boil chicken stock, drop in the shrimps, cooked chicken slices, cooking wine, sugar, MSG and tomato ketchup, bring to the boil, thicken with cornstarch, finally add a little sesame oil.
- Fry until crisp the rice crust in 70% heated oil, place on a plate, sprinkle with a ladle of hot oil, serve immediately and pour the sauce on top the rice at the table.
Bean Curd in Casserole
Materials:
150g soft bean curds
50g carrots
100g vegetable hearts
fuzhu (dried bean milk cream in tight rolls)
100g fensi (vermicelli made from bean starch, etc.)
Preparations
- Scald and cut the bean curds into chunks, put in a bowl and pour hot water over them.
- Drain off the hot water and repead.
- Drain again and set aside.
- Soak until soft the fensi and fuzhu, cut the carrots into strips.
- Put the fensi, fuzhu and the carrot strips into a casserole, add the bean curds, pour in clear chicken soup, add condiments, bring to the boil, simmer, when flavored sprinkle with sesame oil.
Stewed Shark's Fins
Materials:
1500g fresh shark's fins
chicken leg meat
pork leg meat
ham and mushrooms
Preparations
- Wash the shark's fins thoroughly, place on a bamboo pan, add scalded ham pieces chicken and pig leg meat and mushrooms, place together with the bamboo pan in a casserole, add milk soup, salt, cooking wine and ginger juice.
- Boil on a high heat for 10 minutes, then simmer till the soup is thick and flavored.
- Take away the chicken and pork meat, transfer the shark's fins to a plate.
- Thicken the stock soup and pour it over the shark's fins.
Cuttle-fish Slices
Materials:
560g fresh cuttle-fish meat
25g bamboo shoots soaked in water
5g black fungus
15g coriander
5g minced scallion
5g minced ginger
3g minced garlic
Preparations
- Cut the cuttle-fish meat into litchi-flower-like slices, scald and drain.
- Heat peanut oil to 60% hot, drop in minced scallion, minced ginger and minced garlic, saute.
- Drop in the fish slices, bamboo shoot slices, black fungus, green soya beans, coriander and seasoning, thicken, sprinkle with pepper.
Bird Nest with Three Shreds
Materials:
30g edible bird nest
50g cooked chicken leg
50g ham
25g dried mushrooms soaked in water
Preparations
- Clean and soak the bird nest till soft, put into clear chicken soup and steam over a low heat till soft and tender, remove and shred.
- Shred the chicken, ham and dried mushrooms, add to clear chicken soup and steam for 15 minutes, then remove.
- Bring clear chicken soup to the boil, and use to scald twice the shredded bird nest, ladle out the bird nest.
- Put shredded chicken, ham and mushrooms in a bowl, spread the shredded bird nest over them, pour in chicken clear soup.
Meat Balls with Crab Meat
 Materials:
500g pork rib slices
50g crab ovary
125g crab meat
250g green vegetable hearts
1g shrimp roe
500g clear soup
Preparations
- Cut the pork rib slices into the size and shape of pomegranate seeds
- Mix thoroughly with scallion strips, ginger juice, crab meat, shrimp roe, salt, cooking wine and cornstarch.
- Wash the vegetable hearts, scald in oil and transfer to a casserole
- Add stock and bring to the boil.
- Squeeze the meat mix into balls, place beside the vegetable hearts, top with crab ovary, cover with vegetable leaves.
- Cover the casserole, place on low heat and simmer for 2 hours.
Seafood Delight
 Materials:
150g sea cucumbers (water expanded)
5g abalone
100g fish maw (water expanded)
50g shark fins (water expanded)
100g mandarin fish meat
dong mushrooms (water expanded)
koumo mushrooms
fresh shrimps
50g tendons (water expanded)
25g cooked pork
Preparations
- Cook the abalone and mandarin slices, shark fins and shrimps in hot oil.
- Scald the sea cucumbers, fish maw, chicken breast slices, 2 kinds of mushrooms and tendons.
- Bring to the boil soup containing the pork and flavored with scallion and ginger juice, salt, MSG and papper, add all the other ingredients, cook till flavored, thicken with wet cornstarch.
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