salty and fresh Recipe
SeanMaggio
There is a famous dish among Huaiyang cuisine, which is "Da-boiled dried shredded silk". The main ingredient of Dazhu Dried Silk is dried tofu, which is finely made and has a unique flavor. <br /><br />"Da-boiled dried shredded silk" is also known as "dried shredded chicken juice" or "dried chicken fire shredded". The cutting and heat requirements of this dish are particularly strict. First, the special dried tofu, about 1 cm thick, must be cut into 24 uniform slices, and then cut into thin threads like match stalks. Blanch twice with boiling water to remove the beany smell. Then it is mixed with shredded chicken, chicken gizzard liver, kidney flower, bamboo shoot slices and other auxiliary materials, and is baked with chicken farms and seasonings. When cooking, use strong fire first, and finally use slow fire to simmer for a while to taste human. When serving, cover with cooked shrimp, rapeseed or pea seedlings, shredded ham, etc.(the ingredients vary according to the season, crispy eel can be added in summer, and mushrooms can be added in winter). This dish is colorful, the dried silk is soft, the side dishes are fragrant and tender, and the flavor is very delicious. <br /><br />The reason why "Big Cooking Dried Silk" is so beautifully done is because of inheriting tradition. Our people have a long history of consuming tofu products. It is rumored that tofu was invented during the reign of King Huainan. By the Song Dynasty, famous tofu dishes such as "Xuexia Soup","Dongpo Tofu","Honey-Stained Tofu", and "Sishu"(Five-Flavoured Tofu Strips) had been seen. <br /><br />Because "Big Boiled Dried Silk" is nutritious, delicious and light, it is a must-order dish every time everyone comes to Huaiyang Restaurant! It's also my favorite dish! <br /><br />Characteristics of Yangzhou boiled dried shredded silk:<br /><br /> Beautiful color, white dry silk, soft texture, thick soup, fresh and delicious taste.
AriannaReilly
Longjing shrimp, as the name suggests, is a shrimp cooked with buds of Longjing tea. It is a famous dish with Hangzhou local characteristics. The shrimp is jade white and tender; the buds and leaves are green, fragrant, elegant in color, and unique in taste. After eating, it is clear to the mouth and appetizing, and has endless aftertaste. It is a unique one among Hangzhou cuisine. The "Longjing Shrimp" uses live river shrimp and is cooked with Longjing New Tea before and after the Qingming Festival. The shrimp meat is white and tender Longjing shrimps. 1 The tea leaves are green, fragrant, elegant in color, and unique in taste. It is a famous dish with outstanding traditional flavor in Hangzhou.
HalleWintheiser
In ancient times, there were two restaurants in Hangzhou, one big and one small. Big hotel owners want to dominate their business and often seek trouble and bully small hotel owners. One day, he learned that tofu skins were out of stock in the small restaurant, so he instigated some scoundrels to go to the small restaurant to order tofu skins, threatening to destroy the restaurant's sign if he could not meet the requirements. This incident angered a burly man who often drank here. He said nothing and hurried out of the store, mounted his yellow fat horse, and left with a whip. Unexpectedly, after a while, there was a jingling of horse bells. Looking for fame, the big man appeared at the entrance of the small restaurant, holding a bag of tofu skins bought from Sixiang in his hand. Later, I learned that this big man was a famous hero in the Jianghu who loved to relieve people in distress. His actions made the owner of the shop extremely grateful, and he immediately cooked a dish made of tofu skin with wine, not hesitate to use the best pork tenderloin and add it in an oil pan. In order to commemorate the merits of this hero, the shop owner rolled the tofu skin into the shape of a horse ling 'er. This is how the famous dish of "Dry Fried Bell" came out.
