salty and fresh Recipe

Water spinach stem

Water spinach stem

ElliottGerhold

As a native of Nanchang, my favorite dish is this dish! <br />In fact, I know that people in Hunan also eat water spinach, but they all eat it with the leaves! Nanchang people eat leaves and stems separately, and leaves are eaten in the same way. My father likes to put the leaves in boiling water and pass them over, then mix them with sesame oil and salt to eat them cold! I don't like eating leaves. I feel that the leaves have a bitter taste that I'm not used to eating. I like to eat vegetable stalks. Put some peppers and garlic seeds on it, and the taste will be delicious!
stir-fried duck sausage with sour beans

stir-fried duck sausage with sour beans

AlphonsoMosciski

Nanchang people love to eat ducks, that is absolute! <br />A few years ago, the young couple downstairs found an aunt to cook. During the interview, the aunt said as soon as she came up: "I cook ducks delicious. The Dragon Boat Festival is coming soon. I can cook ducks for you to eat!" So she was hired immediately. Of course, I don't know whether her ducks are cooked well or not. But it can be seen that Nanchang people love ducks. Nanchang people eat ducks not only for duck meat, duck bones and so on. Nanchang people love to eat anything from ducks. In the small streets and alleys of Nanchang, many of the food stalls display signs featuring ducks. For example, in the small alley next to the Imperial Hall on Supu Road, there is a food stall that displays a sign with duck head and duck intestines. Although the sanitary conditions there are quite poor, the taste is very good, and I often see many well-dressed trendy men and women driving luxury cars eating there regardless of their image. <br />The stir-fried duck sausage with sour beans made today can be served with wine and porridge. Even if it is eaten white, it will taste delicious!
fried shrimp section

fried shrimp section

NoemiLangworth

"Fried Shrimp Section" is a high-quality dish that is quickly fried in Shandong cuisine. It was brought to Beijing by Shandong masters very early. "Fried Shrimp Section" used to be a special dish in the "Dianfu Building", one of the famous "Eight Buildings" of Shandong cuisine operators in the capital. It was also a representative dish of the birthplace of Shandong cuisine on the Jiaodong Peninsula. <br />Many people misunderstand "fried shrimp section" as "Beijing cuisine". In fact, it is not. It is an authentic Shandong dish. This dish was originally brought to Beijing by a Shandong chef surnamed Li from "Anfu Building", one of the famous "Eight Buildings" that runs Shandong cuisine in the capital. The address of "Anfu Building" before liberation was opened in the current location of Wangfujing Department Store. It was founded by the father of Mr. An Yunqing, a native of Shandong. <br />"Anfu Lou" gathered a group of top chefs among Shandong cuisine. The place was famous for its crispy coriander, fried cooking, scorched, white stewed, braised, etc. However, with the passage of time and historical changes,"Anfu Tower" has long disappeared in the long river of history! <br />The "Anfu Tower" before liberation was not like this. At that time, it was a famous top restaurant in the capital! There used to be a saying in Beijing called "Wufu, Wenxing", which means that Anfu Tower is a place where generals gather, while Dongxing Tower is a place where officials and dignitaries gather. <br />The regular visitors to "Anfu Tower" at that time were all wealthy descendants of the Qing Dynasty and princes and aristocrats, such as the Aisin Gieluo family, dignitaries in the late Qing Dynasty, leading figures in the Beiyang warlords, and later confidential personnel of the Kuomintang army. The most famous among them are Yuan Shikai's son Yuan Kedin, Fengxian warlords Zhang Zuolin, Duan Qirui and Wu Peifu, and later the chief spy agent "Kawashima Yoshiko" under Kenji Toiwara, chief spy officer of the spy chief during the Japanese invasion of China. <br />Kawashima Yoshiko, also known as Jin Bihui, was the 14th princess of Prince Su Shanqi in the late Qing Dynasty. Her name was Aixinjue Luo&#8226; Xianyu, and her name was "Jin Bihui" in the Han Dynasty. Everyone in the restaurant from the owner to the waiter called her "Jin Siling". Jin Bihui and Yuan Kedin both like to eat this "fried shrimp section", which is a must-order dish at every banquet. <br />There are many such historical stories in the "Anfu Tower". Later, after Japan surrendered, the "Anfu Tower" was forced to exchange it and changed its owner due to its political involvement. However, it continued to use this brand name until it continued to operate until the eve of liberation. It was officially closed. This historical story will be hidden for the time being, and I will talk about the old past of the "Eighth Building" in the capital in detail in the future. <br />"Fried shrimp section" is one of the traditional representative dishes in Shandong cuisine. It is quick to make and delicious. It is a quick stir-fried dish among Shandong cuisine. Today, Da Chao Shao cooks this time-honored and exquisite "fried shrimp section". The main methods are as follows;