Taiwanese cuisine
AleenLubowitz
Xiamen Ginger Duck According to the two books "China Medicine Manual" and "Hanfang Pharmacopeia","Ginger Duck" was originally a royal meal. It is said that it was created by Wu Zhong, a famous doctor in the Shang Dynasty. Later, it spread to the people and became a famous dish. <br />Xiamen ginger duck is made from red-faced muscovy duck, stir-fry the duck meat with sesame oil, and then add ginger (ginger mother) and rice wine to stew. The processed vegetables taste delicious and fragrant, have both sweet and spicy, and have the effects of soothing the liver and moistening the lungs, nourishing the stomach and strengthening the spleen, relaxing muscles and muscles, activating blood circulation, dispelling cold and phlegm. <br />It is actually not difficult to make ginger duck. What is difficult is that there is no way to find so many medicinal materials at home, so we can only make it simple because of our mistakes. <br />The family version of the ginger duck is much simpler, but the taste is still very unique.
BrandyKeebler
[zi Jian]: It is uājīan in southern Fujian dialect, and it is translated as "Sea Oyster Jian" in Mandarin<br /> Oyster is in southern Fujian, which refers to oysters (or sea oysters). <br />Oyster, also known as sea carp, is known as oyster, oyster, oyster yellow, etc. The Fujian family is mostly called oysters; the Cantonese family is mostly called oysters. <br />Oysters are not only nutritious, but also delicious. Zaijian is the most popular folk snack on both sides of Fujian and Taiwan. <br />Many Fujian and Taiwanese snacks are actually alternative grains invented by people when they were living in poverty and were unable to eat enough. They are a symbol of poor life. Zizijian is such a creative dish invented in a poor society. <br />Regarding its origin, folk rumors say that in 1661 AD, the Dutch army occupied Tainan, and Zheng Chenggong led troops from Luermen to invade, intending to recover the lost land. The Zheng army defeated the Dutch army with great momentum. In a fit of anger, the Dutch army hid all the rice grains. Zheng Jun, in a hurry, decided to use local ingredients to mix Taiwanese specialties oyster and sweet potato flour with water and fried them into cakes. Unexpectedly, it was passed down to future generations and became a popular snack in Fujian Province. <br />Nowadays, with the improvement of living standards, the ingredients used for rice frying are becoming more and more abundant, and it is no longer limited to a single sweet potato flour. So it is now popular among people. <br />[Zizai Fried] and [Oyster Fried]<br /> This dish is also found in other cuisines, especially Cantonese cuisine, but most of them are called "Oyster Sauce". The practices are similar, some use egg liquid, some use flour paste. There are basically two types of dipping ingredients, one is the salty and fresh taste made with fish sauce, and the other is the sweet and sour taste made with tomato sauce.
HollieHoeger
There is a warm legend about the origin of three-cup chicken. <br /><br />There used to be a poor mother in Taiwan. Her family was very poor. She had no choice but to kill the old hen at home to entertain guests. Because she was afraid that it would not be fragrant enough, she picked a kind of herb called the "nine-storey tower" grown in the yard of her family as a seasoning, and then added seasonings and put them in a pot to simmer. Because there was only one woman at home, and she had to cook and serve customers, the chicken was quickly dried, but I didn't expect it to be more fragrant and delicious. This is the story of three-cup chicken. <br /><br />The name of Sanbei chicken is actually due to its seasoning. It is now generally believed to be "a cup of soy sauce, a cup of sesame oil, and a cup of rice wine." However, in ancient times, Sanbei chicken was not made like this. "The traditional method is to add a cup of soy sauce, a cup of sesame oil and a cup of sugar, and then add ginger and Jiuceng Pagoda as seasonings." Pour three cups of seasonings into the chicken nuggets, then simmer on high heat for ten minutes, then turn back the heat and boil the thick soup into the chicken nuggets until the dry pan is ready to serve, and it will be delicious and fragrant three-cup chicken. When the three cups of chicken we saw were served, we heard the sizzling sound in the casserole. The moment we lifted the lid, we saw the fragrant hot mist rising. The aroma of chicken immediately filled the entire room. The chicken of Sanbei Chicken is very delicious. The chicken in the dry pot tastes cool and tough. The mixed aroma of the seasonings extends into the nasal cavity in the chicken nuggets. The simple practice and taste remind people of the era of suffering.
BayleeBins
Ingredients: chicken essence,salt,rice,green vegetables,eggs,water starch,white sugar,cooking wine,Jiang,garlic,octagonal,cinnamon,soy sauce,geranyl,pork belly,cumin
FilomenaQuitzon
Characteristics of three-cup chicken: It is named because when cooking the chicken nuggets, add a small cup of sweet rice wine, lard, and soy sauce. No soup is added. The chicken nuggets are stewed over charcoal fire. The source of "Three Cup Chicken" is said to have been accidentally discovered by chefs in other places. After returning to Chang, the cooking method was improved. Chives, ginger, etc. were added to the seasonings, and they were covered with a small casserole and placed on a charcoal stove for slow stewing. After serving the table, the seat is full of fragrance. The chicken nuggets in the casserole are red in color. The chicken is delicious, and the soup is fragrant and mellow. It is original and popular. How to do three-cup chicken: Cut the chicken into small pieces, place it in a casserole, and put all the ingredients in at the same time<br /> Cook on the stove over medium heat, turning about every ten minutes to prevent sticking to the pan.
