Category: Chinese Food

Steamed Chicken Skin with Shrimp Paste江南百花鸡 Style of cooking: Guangdong cuisine菜系：粤菜 Flavor: faintly scented口味：清香 Characteristics: this dish is tender and smooth in the mouth. It has a sweet and fresh flavor. It is a dish surrounded by petals along the edge of the plate. The appearance, color and flavor of this dish are all great.特色：此菜入口爽滑，味鲜甜。以花瓣镶碟边，形、色、味俱佳。 Ingredients: 1,250g of spring chicken, 350g of peeled prawns, 25g of crab meat, 30g of egg white, 15g of fresh chrysanthemum, 10g of starch (broad bean), 8g of salt, 2g of MSG, 3g of sesame oil, 5g of yellow wine, 2g of ground pepper and 30g of vegetable oil.原料：童子鸡1250克，虾仁350克，蟹肉25克，鸡蛋清30克，鲜菊花15克，淀粉（蚕豆）10克，盐8克，味精2克，香油3克，黄酒5克，胡椒粉2克，植物油30克。 Cooking method:制作方法： 1. Slaughter the spring chicken, boil the chicken in hot water in order to remove its feathers; gut it and clean the chicken; cut the chicken from its neck to its tail; remove the chicken skin slowly from the chicken wings; cut off the chicken head, the wings and the tail and steam them thoroughly for use.1．将嫩子鸡宰杀，煺毛，去内脏，洗净；在鸡背上自颈部剖至尾端，从两旁鸡翅部徐徐将鸡皮剥离，切下鸡头、翅翼、鸡尾先蒸熟备用。
2. Remove the fat in the chicken skin and put the whole chicken skin on the chopping block; poke some holes with the point of a knife so that the chicken skin will not shrink too much after being steamed thoroughly; then put the chicken on the bamboo grid with its surface facing down, spread a light film of dry starch on the inside of the chicken skin.2．去掉鸡皮里的脂肪，将整只鸡的皮平铺在砧板上，用刀尖戳几个小孔，使鸡皮蒸熟后不过于收缩；然后将鸡铺在竹箅子上，外皮向下，再在鸡的里皮拍上薄薄的干淀粉。
3. Clean the peeled prawns and chop them into muddy prawn; stir the muddy prawn and crab meat together well and spread them on the inside of the Chicken skin. The chicken skin should be covered; finally, spread the muddy prawn and crab meat mixture on the inside of the skin of the chicken and make it smooth with egg white.3．将虾仁洗净，排剁成虾茸；将剁好的虾茸和蟹肉拌匀；拌匀的虾茸和蟹肉涂抹在鸡的里皮上，要略盖过鸡皮；最后用鸡蛋清把酿在鸡里皮上的虾蟹肉抹至平滑。
4. Steam the brewed chicken skin in a bamboo steamer using a high heat for 6 minutes until the skin is streamed thoroughly; pick out the steamed brewed chicken skin and slice it into three strips, then cut each strip into 8 pieces resembling a “日” character; Put the chicken with the outside skin on the plate along with the chicken head, wings and tail and arrange them into the shape of a chicken.4．取蒸笼用旺火蒸酿好的鸡皮，约6分钟至熟；取出蒸熟的酿鸡皮切成三条，每条再切成日字型8块；鸡外皮向上与鸡头、翅翼、鸡尾同盛入碟中，砌成鸡的原形。
5. Heat the wok with a moderate heat until it is hot, then add 10g of oil and the yellow wine. Add 200ml of soup, then with moderate heat, add MSG, refined salt, ground pepper and dress with the wet starch and finally stir 20g of the sesame oil and vegetable oil in well and then pour them on the chicken.5．用中火烧热炒锅，下油10克，烹黄酒，加上汤200毫升、味精、精盐、胡椒粉，用湿淀粉调稀勾芡，最后下香油和植物油20克推匀淋在鸡上。
6. Place disinfected feverfew petals around the dish.6．四周放上消毒的大白菊花瓣便成。 

Wuxi Fried Spare Ribs无锡排骨 Style of cooking: Jiangsu cuisine菜系：苏菜 Flavor: fresh and fragrant口味：鲜香味 Characteristics:特色： Wuxi fried spare ribs is a time-consuming dish and the duration and degree of heating in cooking are crucial to the process. The dish is a bright yellow one with a strong fragrance. One will be deeply attracted by the crispiness, tenderness and delicious taste of the fried spare ribs after tasting just a small piece.无锡排骨是一道相当费工的火候菜，菜肴外观金黄发亮，香气扑鼻而来，只要小尝一口，马上就被酥烂鲜美的排骨肉所深深吸引住。
Ingredients:原料： 300g of spare ribs, 1 piece of green onion, 115g of ginger, 05g of cinnamon, 1 anise, 2 spoons of soy sauce, 1 spoon of starch water, 1 teaspoon of chicken powder, 2 spoons of rice wine, 1 spoon of castor sugar, 3 spoons of tomato sauce and proper amount of salt.子排300克，葱1根，姜115克，桂皮0.5克，八角1粒，酱油2大匙，淀粉水1大匙，鸡精1小匙，米酒2大匙，细砂糖1大匙，番茄酱3大匙，盐适量。 Cooking method:制作方法： 1. Clean the green onion and pat the piece of green onion before cutting it into long strips; clean the ginger and slice it.1．葱洗净，整根拍碎，再切成长段；姜洗净、切成片状。
2. Clean the ribs, strip and slice them, add 2 spoons of soy sauce and mix them. Put each of the ribs in the boiling oil to fry them till they are golden yellow, and then fish them out.2．子排洗净、切块，加入酱油2大匙抓拌一下，分别投入热油锅中炸成金黄色，捞出。
3. Pour 1 spoon of oil in the pot and heat it; fry the green onion and the ginger then add the ribs and all the other ingredients before adding a suitable amount of water then boiling them thoroughly over a high heat. Lower to a moderate heat and boil the ribs thoroughly, then pick out the green onion and the ginger, leaving the ribs and broth. Drop in 1 spoon of starch water to dress with a starchy sauce. Finally, put in 1 teaspoon of chicken powder, 2 spoons of rice wine, 1 spoon of castor sugar, 3spoon of tomato paste and proper amount of salt. Boil them evenly and then the dish is completed. 3．锅中倒入1大匙油烧热，放入葱、姜爆香，加入子排和所有材料，再加入适量的水以大火煮滚，转中火将子排煮熟，挑出中药材及葱、姜片，留下子排及汤汁，加入淀粉水1大匙勾芡，最后加入鸡精1小匙，米酒2大匙，细砂糖1大匙，番茄酱3大匙，盐适量煮匀即可端出。

Stewed Yellow Croaker熬黄花鱼 Style of cooking: Zhejiang cuisine菜系：浙菜 Flavor: salty and fresh 口味：咸鲜 Characteristics: 特色： The Stewed Yellow Croaker is a dish with tender and soft fish flesh. It tastes mellow but not over-cooked. Its cooking juices are mellow and rich. The dish is nutritious and delicious, and involves authentic cooking methods.熬黄花鱼是一道鱼肉软绵、烂而不糜、汤汁醇厚的菜。这道菜营养丰富，做法地道，美味可口。
Ingredients: 原料： 1,000g yellow croaker, fatty pork and lean pork, 100g green garlic, 100g greens, 10g fresh ginger, 15g green Chinese onion, 20g Shaoxing wine, 15g vinegar, 15g soy sauce, 10g sesame oil, 250g peanut oil, and 7.5g refined salt.黄花鱼1000克，猪肥瘦肉，青蒜，青菜各100克，鲜姜10克，大葱15克，绍酒20克，醋15克，酱油10克，芝麻油10克，花生油250克，精盐7.5克。
Cooking method: 制作方法： 1. Scale the live yellow croaker, gut it and remove the gills then clean the fish; make straight and obliquely incisions on both sides of the fish then season it with the refined salt.1．将活黄花鱼刮去鳞，掏净内脏及鳃，洗净；在鱼身两面剖上斜直刀，用精盐腌渍。
2. Shred the fatty and lean pork, and cut the greens into segments.2．猪肥瘦肉切丝、青菜切段。
3. Heat the peanut oil in the wok until the oil is 60% heated (about 150℃), add the green onion sections and sliced ginger and fry them over a moderate heat. Then put the shredded flesh of the fish in and fry until there the blood of the flesh is not visible; add the Shaoxing wine, the vinegar the soy sauce, clear soup and the refined salt and heat them until they are boiling.3．炒锅内加花生油、中火烧至六成热（约150℃）、用葱段、姜片煸炒几下，倒入肉丝煸至断血，放入绍酒、醋，加入酱油、清汤、精盐烧至沸。
4. Put the fish in the wok and stew it for 20 minutes, add the greens and the green Chinese onion then pour the sesame oil into it and finally pour the cooked dish into a soup bowl.4．将鱼入锅内小火熬炖20分钟，撒上青菜、青蒜，淋上芝麻油盛汤盘内即成。

Liced Beef and Ox Offal in Chili Sauce夫妻肺片 Region: Sichuan Province地区：四川 Taste: Numbing Spicy 口味：麻辣 Introduction:介绍： Fuqi Feipian (Fuqi means husband and wife, Feipian sliced beef and ox offal) is a famous dish in Sichuan Province. In the 1960s, a couple Guo Zhaohua and Zhang Dianmin who opened a stand at Changshun Street in Chengdu became famous for making tossed sliced beef and ox offal in sauce. Their beef slices looked bright in color and had a distinct taste from those of other vendors. Because of their delicious dish, prospering business, and harmonious husband and wife relationship, their slices were called Fuqi Feipian.夫妻肺片是四川小吃的精品。早在20世纪60年代以前，在四川成都长顺街一带摆摊的郭朝华、张佃敏夫妇，因制作的凉拌肺片金红发亮、风味独特，再加上夫妻和谐、生意兴旺，遂被顾客誉为“夫妻肺片”。
Features：特色： It looks beautiful and tastes numbing spicy and refreshing. 色泽美观，麻辣四香，爽口醉浓。
Ingredients：原料： 5,000 grams of beef and ox offal (beef, cattle scalp, tripe, beef heart, etc.), 150 grams of Sichuan pepper, 250 grams of peanuts, 500 grams of vegetable oil, 250 grams of Chinese fermented black beans, 150 grams of spring onion, 150 grams of white sesame seeds, 200 grams of dry hot pepper, 1,250 grams of soy sauce, 150 grams of chopped celery, 35 grams of star anise seeds, 100 grams of pepper powder, 35 grams of cinnamon, 100 grams of nitrate solution, 500 grams of salt, 50 grams of MSG, and 100 grams of glutinous rice wine.牛杂（牛肉、牛头皮、牛肚、牛心等）5000克，花椒150克，花生米250克，菜油500克，豆豉250克，葱头150克，白芝麻150克，干辣椒200克，酱油1250克，芹菜花150克，八角35克，胡椒粉100克，肉桂35克，硝水100克，精盐500克，味精50克，醪糟汁100克。
Preparation Procedures: 制作方法： 1. Wash the beef clean and slice them into large pieces of 500 grams. In a bowl stir together 25 grams of Sichuan pepper powder, 15 grams of star anise, 20 grams of cinnamon, 100 grams of nitrate solution and 250 grams of salt. Spread the beef piece with the mixture. Put the spread beef and water into a saucepan 12 minutes later. Boil over high heat and skim the floating foam from the surface. Then, add 10 grams of star anise, 15 grams of Sichuan pepper, 15 grams of cinnamon, and 250 grams of salt. When it boil, add 100 grams of glutinous rice wine, 150 grams of red fermented bean curd sauce and 150 grams of spring onion (in a bundle). Stew it for another 1.5 hours. Then leave it to simmer for 30 minutes. After that, turn to high heat again and boil for 15 minutes. Take the beef out and let them dry naturally. Add into the saucepan 100 grams of pepper powder, 10 grams of MSG and 250 grams of soy sauce and boil for about 10 minutes. This broth will be used later.1.将牛肉洗净，片成500克大的块，用花椒粉25克、八角15克、肉桂20克、硝水100克、精盐250克拌匀，涂在牛肉块上，12分钟后放入锅内，加水用大火煮开，打去浮沫。再加入八角10克，花椒15克、肉桂15克、精盐250克，烧开后加醪糟汁100克、红豆腐乳水150克、葱头150克（扎成一束）煮1.5小时后，用小火煨30分钟，再用大火烧开，15分钟之后将牛肉捞出晾干，再将原汁内加入胡椒粉100克、味精10克、酱油250克一同烧开，约10分钟即为卤水。
2. Wash the tripe with limewater to get rid of the black skin. Tear off the surface skin and stew the tripe for 1 hour. Burn off the hair on the cattle hoof and scalp. Scald them with boiling water and stew on low heat for 5 hours. For the tongue and beef heart, tear the rough skin off. Then wash them clean and stew in water for 1 hour.2.牛肚用生石灰水洗去黑皮，撕去蒙皮煮l小时。牛头皮和牛蹄先烧去毛，用开水烫一下，用小火煨5小时即可。牛舌、牛心去粗皮，洗净后加水煮1小时即可。
3. Cut the cooked beef into 2 cm x 5 cm slices, tripe into 5 cm long slices, scalp into thin slices, and tongue and beef heart into slices.3.将煮好的牛肉切成片，宽约2厘米、长5厘米，牛肚片成5厘米长的片，头皮片薄片，牛舌、牛心切片。
4. Pan-dry 100 grams of Sichuan pepper 150 grams of white sesame seeds, and some dry hot pepper until they become crisp and pound them into powder respectively. Stir-fry 250 grams of peanuts with some salt, remove the skin and smash them. Heat 500 grams of vegetable oil, and add 10 grams of star anise and 2 grams of Sichuan pepper. 10 minutes later, take the star anise and Sichuan pepper out. Add pepper powder into the oil and then pour the oil out in a container. Add 100 grams of soy sauce and mix well. Dissolve and simmer 250 grams of Chinese fermented black beans into sauce and add it to the broth. Cut 150 grams of celery into pieces.4.花椒100克、白芝麻150克，用小火炕酥分别打成面。花生米250克加盐少许炒香去衣，打成颗粒。干辣椒炕酥磨面，菜油500克烧熟，加入八角10克、花椒2克，10分钟之后捞出，下入辣椒粉，舀入油缸，加入100克酱油浇匀。豆豉250克用水熬化，倒入卤水。芹菜150克切成颗粒状。
5. Put the celery pieces at the bottom of the dish. Then put beef and offal on top of the celery. Pour in the mixed broth and pepper oil. At last, sprinkle peanuts, sesame seeds and Sichuan pepper powder on it.5.先用芹菜垫底，将牛肉与牛杂铺于之上，将卤水酱油、红油辣椒从上淋下，撒上花仁、芝麻、花椒粉即可。

Pork joint stewed with rock sugar冰糖肘子 Style of cooking: Beijing cuisine

Sliced Noodles刀削面 Area: Shanxi Province 地区：山西 Flavor: salty and fresh 口味：咸鲜 Introduction:介绍： Sliced noodles are a famous Shanxi and Shaanxi snacks. The noodles are smooth, tender, tasty and refreshing. The chefs’ slicing motions performed when cutting the noodles are pleasing to the eye.刀削面是山西、陕西一带尤为出名的小吃之一。不仅吃时滑嫩爽口，而且削面师傅一刀紧一刀的动作，便给人一种赏心悦目的感觉。
Characteristics: the shape of noodles is that of a willow leaf, it is soft inside and its surface is al dente. The noodles are smooth, agreeable to the taste and easy to digest.特色：形如柳叶，内软外筋，光滑适口，易于消化。
Ingredients: 500g of flour and 285g of water原料：面粉500克，水285克。
Cooking methods:制作方法： 1. Pour the flour into the basin and add the water, knead the dough till it becomes smooth, and then cover it with a damp cloth.1.将面粉倒入盆中加入水和成面团，揉至面团光滑时，盖上湿布面。
2. When slicing the noodles, the chef stands in front of pot with boiling water, and with the dough in his left hand below shoulder height. The chef leans forward with tile-shaped blade made of a steel disc in his right hand. The dough is sliced from top to bottom and from left to right. The noodles can take diamond shapes or be made up of strips, but the length, thickness and breadth should be uniform or only slightly different. The process of slicing, boiling and fishing out the noodles is a circular one.2.削面时，站立在沸水锅前，左手托面低于肩部使其向前倾斜，右手持用钢片制成的瓦形刀，从上往下、自左到右削成三棱形、肩条形皆可。但要宽厚、长短基本相同，随削、随煮、随捞循环操作。
3. When enjoying the noodles, one can pour gravy or a variety of meat or vegetable toppings over the noodles before mixing them well.3.吃时，根据食者的喜好，浇上打卤或各种荤素浇头拌匀即可。

Area: Guangdong Province地区：广东 Flavor: sweet口味：甜味 Introduction: 介绍： Double-layer steamed milk originated in the Daliang Town, Shunde District, Guangdong Province – hence getting its name “Daliang double-layer steamed milk”. It is made from fresh milk and raw egg through the process of boiling and steaming. There are two thin oil-like layers on the snack’s surface; lending it the double-layer as part of its name. Double-layer steamed milk has been popular in Guangdong Province since the 1930s and 1940s and its popularity and fame remains.双皮奶因首创于广东顺德的大良镇，故又称大良双皮奶。是用鲜牛奶和鸡蛋液经过煮、蒸而成。因其表面有两层薄皮，呈膏脂状，所以叫双皮奶。双皮奶自20世纪三四十年代流行于广东，至今不衰，享誉遐迩。
Characteristics: the snack’s surface is bright and smooth. It is pure white, fragrant, sweet, smooth and so tender that it melts in the month.特色：表皮光亮滑润，色洁白，香甜滑润，入口则化。
Ingredients:原料： Fresh milk 500g, white sugar150g, and 200g of liquid egg.鲜牛奶500克，白糖150克，鸡蛋液200克。
Method of preparation:制作方法： 1. Put the white sugar into 500g of fresh milk and boil the mixture until the sugar melts. Pour it into three small bowls and let it cool.1．将鲜牛奶500克加入白糖，用火煮至糖溶化。分倒在3个小碗中，晾凉。
2. Run the toothpick along the bowl edge and lift a corner of the solid milk skin on the surface of the bowl gently, then tilt the bowl and pour out the sweet milk. The skin of the milk will be sticking to the bottom of the bowl.2．用牙签从碗边插入，将碗上面的一层奶脂凝皮轻轻挑起一角，然后将碗倾斜，倒出碗中的甜奶汁，奶皮则贴在小碗的底部。
3. Put the raw egg into the milk and stir well before pouring the mixed egg and milk into three small bowls. Let the milk skin float on the surface.3．将鸡蛋液加入奶汁中，充分搅匀，再从挑角处将蛋奶液倒入3个小碗中，让奶皮浮在上面。
4. Put the bowls into the steamer to steam thoroughly.4．碗放入蒸笼内蒸熟即成。 

Style of cooking: Shandong cuisine菜系：鲁菜 Flavor: scallions口味：葱香 Characteristics:特色： 1. Braised Sea Cucumber with Scallions originates from the famous Shandong cuisine, which is rich with scallions and has unique flavors. After being introduced to Beijing, according to the local people’s tastes, the chefs made the dish with less sauce and starchy sauce, and they use less oil which makes this dish more fresh and mellow. 1．大葱烧海参，原著为山东名肴，葱香浓郁，风味独特。传入北京后，北京的厨师们根据本地人口味的嗜好，改成了小汁小芡，用油量减少，口味却更加清新、醇和。
2. The dish served by Fengzeyuan restaurant in Beijing is the best. The sea cucumber is tasty, soft, smooth, tender, pure, fresh and delicious. Once they were served, there would be nothing left, not even sauce. 2．此菜北京丰泽园饭庄制得最好。海参入味，柔软滑嫩，清鲜可口，食后盘无余汁。
3. This dish is dark reddish brown and the sea cucumber is soft, smooth and tender as well as glossy, with intense fragrance of scallions. 3．此菜呈酱褐色，海参柔软滑嫩，光泽油亮，有浓郁的葱香味。
Ingredients:原料： 1000g of sea cucumber, 105g of scallions, 15g of green garlic, 10g of liquid starch, 5g of chopped ginger, 700g of chicken soup, 27.5g of ginger juice, 50g of burnt onion oil, 2g of refined salt, 3.5g of MSG, 27.5g of white sugar, 150g of lard (about 75g will be used), 12.5g of soy sauce and 15g of Shaoxing wine. 海参1000克，大葱105克，青蒜15克，湿淀粉10克，姜末5克，鸡汤700克，姜汁27.5克，糊葱油50克，精盐2克，味精3.5克，白糖27.5克，熟猪油150克（约耗75克），酱油12.5克，绍酒15克。
Cooking method:制作方法： 1. Soak the little sea cucumbers in water and then clean them; put them in the boiler filled with cold water, boil them on high heat for 5 minutes and then fish them out. Drain the water, and then stew the sea cucumbers thoroughly with 300g of chicken soup; after that drain the chicken soup. Cut the scallions into 5cm segments (100g) and then dice another bit (5g); cut the green garlic into 3.3 cm segments. 1．将水发嫩小海参洗净，整个放入凉水锅中，用旺火烧开，约煮5分钟捞出，沥净水，再用300克鸡汤煮软并使其进味后沥净鸡汤。把大葱分别切成长5厘米的段（100克）和末（5克）。青蒜切成长3.3厘米的段。
2. Put the wok on high heat and pour the lard oil in; when the oil is 80% heated, put in the scallion segments, and fry them until they turn golden yellow. Take the wok out of the fire, and put the scallion segments in a bowl, then add in the chicken soup (100g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and MSG (1g). Then put them on a steamer tray and steam for 1 to 2 minutes, and take them out and drain the cooking liquor. Leave the scallion segments for later use. 2．将炒锅置于旺火上，倒入熟猪油，烧到八成热时下入葱段，炸成金黄色时炒锅端离火中，葱段端在碗中，加入鸡汤（100克）、绍酒（5克）、姜汁（2.5克）、酱油（2.5克）、白糖（2.5克）和味精（1克），上屉用旺火蒸1至2分钟取出，滗去汤汁，留下葱段备用。
3. Put the wok on high heat and pour the lard oil (25g) in; when the oil is 80% heated, put in the white sugar (25g) and fry it until it is golden yellow; then put in the chopped scallions, the chopped ginger and the sea cucumbers to stir fry for a moment. Immediately put in the Shaoxing wine (10g), the chicken soup (150g), the soy sauce (10g), the ginger juice (25g), the refined salt, the burnt onion oil (20g) and the MSG (2.5g). After it comes to a boil, roast them on gentle heat for 5 minutes and drain 2/3 of the cooking liquor and then fry them on high heat. Shake the wok while adding the dilute starch liquid to thicken the dish. Pour the starchy sauce on the sea cucumbers, and then dish up. 3．将炒锅置于旺火上，倒入熟猪油（25克），烧到八成热时，下入白糖（25克），炒成金黄色，再下入葱末、姜末、海参煸炒几下，随即下入绍酒（10克）、鸡汤（150克）、酱油（10克）、姜汁（25克）、精盐、糊葱油（20克）和味精（2.5克）。待烧开后，挪到微火上火靠5分钟，把汤汁火靠2/3，再改用旺火，边颠翻炒锅，边淋入调稀的湿淀粉勾芡，使芡汁都挂在海参上，随即倒入盘中。
4. Put the wok on high heat, put in some burnt onion oil (30g). After it is heated, put in the scallion segments and the steamed scallion segments, then stir-fry them for a moment and scatter them on the sea cucumbers. 4．将炒锅置于旺火上，倒入糊葱油（30克），烧热后下入青蒜段和蒸好的葱段，略煸一下，撒在海参上即成。