salty and fresh Recipe
GriffinCole
White soup chop suey is a famous traditional Muslim dish in Beijing and is very popular among old Beijingers. It has the characteristics of soft and rotten meat, white soup color, and full of sour, spicy and salty aroma. In the past, it was mostly supplied after the beginning of autumn. The important raw materials were mutton tripe, sheep lung, Yang intestines, sheep heart, sheep head meat, etc. The white soup chop suey has a unique taste and outstanding flavor, making it a very common snack today.
ZariaDietrich
Legend has it that the Empress Dowager Cixi liked to eat dumplings very much, but she refused to eat them once they were cold. Therefore, the imperial kitchen had to keep cooking hot dumplings and throw away the cold dumplings. One day, the Empress Dowager went to the back garden to admire flowers and smelled a fragrance coming from outside the palace walls. So she walked out of the palace curiously and saw someone boiling food that looked like dumplings and had golden dough. After tasting it, she felt that the skin was crispy and the filling was juicy. It was quite delicious. Later, I learned that these were discarded dumplings in the imperial kitchen. Because they were cold and stuck to one piece, they were not easy to cook with water, so they were fried and eaten hot with oil. <br />The stuffing of pot stickers is like dumpling stuffing. It can be meat or vegetarian, pork and mutton, seafood or game. It is just a hobby. <br />The bottom of the pot sticker is golden yellow, the periphery and upper part are slightly soft, and it is best to be steaming hot. When eating, the skin is crispy and fluffy, and the filling is rotten and crisp. The aroma is fragrant and has endless aftertaste.
