A comprehensive guide to Jiangsu snacks and special foods.
Jiangsu snacks Using fine ingredients and delicate processing, they have unique characteristics of the Jiangnan water towns. Among them, Nanjing snacks have the longest history. Nanjing snacks date back to the Six Dynasties period with over 80 varieties. Well-known snacks come in both meat and vegetable forms, sweet or savory, with diverse shapes. The representative area is around the Confucius Temple by the Qinhuai River.Flavorful snack foods are one of the Four Great Snack Clusters of China. Additionally, there are numerous snacks in Suzhou, Wuxi, Taizhou, each with its own features.
Nanjing salted duck duck
introduction
Salted Duck of Nanjing
Salted duck is a famous local specialty of Nanjing, renowned for over 1000 years. Salted ducks can be made throughout the year, with a short marination and salting process; they are best eaten fresh. The skin is white, the meat tender, not greasy, fragrant, delicious, with a soft, tender texture. Salted ducks tasted at the Mid-Autumn Festival are considered the best because they are made when the osmanthus flowers are in full bloom, hence called Osmanthus Duck."In 'A Record of White-Gate Dishes', it is recorded that during the month of August in Nanjing, salted duck was most famous, and people believed the meat contained an osmanthus fragrance." The phrase "Osmanthus Duck" is clear but delicious, one cannot get tired of eating it; it's a perfect accompaniment to alcohol. Buying a bowl of salted duck during festivals or when guests come is almost a ritual for Nanjing residents. Historical and cultural significanceNanjing has long been renowned for its duck dishes, earning the title "Duck Capital".
The diversity of duck dishes and the abundance of those who eat them are unmatched in China.
According to 'The Book of Chen', during a battle near Nanjing's north outskirts, soldiers were given rice wrapped with duck meat and cooked duck, which boosted their morale significantly. This was recorded as one of the earliest mentions of duck cuisine in historical texts. By early Ming Dynasty, salted ducks from southern regions already enjoyed great prestige and continued to be renowned.A folk rhyme from the Ming Dynasty said: "Ancient Academy, glass pane, purple silk, salted duck". The Ancient Academy referred to the largest state university in Nanjing at that time; glass panes were those of the world-renowned Great Bell Temple, and purple silk was a famous local product. Salted ducks stood alongside these items. Nanjing residents have many ways to eat duck. In Six Dynasties times, salted ducks were already served on imperial tables along with other duck dishes such as roast duck. During the Ming Dynasty, the renowned scholar Chen Zuolin wrote in 'A Collection of Nanjing's Curiosities': "Ducks are not native to Nanjing; they come from the Shao Bo and Gaoyou regions. Thousands of ducks gather at the river and are raised in ponds for about 30 days before being considered ready for consumption. However, none can match salted duck in taste; it is light but flavorful."Preparation methodCraftsmanship featuresSalted duck is a unique cold-cooked product in Chinese history and differs from traditional preserved meat products. It is slowly cooked for about an hour, ensuring the meat is tender. The low-temperature cooking preserves the juiciness of the meat. High-temperature cooking can destroy the flavor, making them smell good but tasteless when eaten. Additionally, Osmanthus duck requires meticulous preparation; besides high-quality ingredients, it involves a sophisticated process: marinating with salt and pepper, frying part of the salt for aroma, then slow-cooking to enhance flavor while reducing fat. IngredientsMain ingredient: Duck (1500 grams)
Seasonings: Cooking wine (30 ml), Salt (130 grams), Green onion (10 grams), Ginger (5 grams), Eight-angled pepper (3 grams), Sichuan pepper (2 grams), Rice salt (1 gram), Sesame oil (4 tablespoons)
Preparation steps
1. Cut off the wings and feet of a young duck, make a small incision on its right side to remove internal organs, clean thoroughly with water and dry.2. Fry half the salt and Sichuan pepper in a pan until hot.3. Stuff the spicy salt into the cavity and rub the rest of it over the duck's body; insert ginger, green onion, and eight-angled pepper through the neck incision.4. Boil six cups of water with remaining ingredients, place the duck breast side down in a pot, cover, and simmer for 20 minutes on low heat.5. Remove the duck from the pot to drain out the broth; put it back into the pot with the broth.
6. Cook for another 20 minutes over low heat, then remove, insert a bamboo tube in its anus and place it in a container to cool before serving.
Nanjing Xiaolongbao
Introduction Nanjing Xiaolongbao is all about the soup inside; when making them, high-quality stock should be solidified into a gel-like state and mixed inside. Properly made ones have thin skins that can hold their shape during eating.Carefully pick one up, dip it in vinegar before sucking out the soup through a small hole, then savor the filling slowly. Therefore, there is a saying about eating them: "Carefully lift, gently take, open the window first, then drink the soup."Historical and cultural background Xiao long bao (also called small steamed bun in northern China) originates from Jiangsu provinces like Nanjing, Wuxi, Suzhou, etc., dating back to the Daoguang period. It was first created by Wan Hua Tea House.
Legend has it that it started during the Northern Song Dynasty.
1 Butterfly-skin duck has its tender meat trimmed of the small wings and claws.
2 In a pan, place salt and Szechuan peppercorns over heat to warm up.
3 Using half the seasoned pepper powder, stuff it into the cavity under the wing. Shake evenly, then rub the remaining half on the duck's skin. Insert the rest of the hot pepper powder through the neck cut and mouth. Then hang the duck in a well-ventilated area to dry.The duck
should have a 12-centimeter hollow reed inserted into its anus, with a piece of ginger and an onion knot placed under the wing cut.Boil six cups of water, then add more ginger, onion knots, star anise, and cooking wine to the pot. Place the duck legs upward,
and
the headdown into the pot.
Cover and simmer on low heat for 20 minutes.
Lift the duck, allowing the broth inside to drain out through the cut. Drain and pour back into the pot.
Reinsert the duck into the soup, fill it with hot broth again, then simmer on low heat for another 20 minutes before removing and removing the reed.
Place in a container and let cool before serving.Nanjing Xiaolongbao Introduction Nanjing Xiaolongbao Eating Xiaolongbao emphasizes the broth, which must be made to condense into a clear gel. Chop it finely and mix inside; as soon as it is steamed, it will all melt into soup. Good Xiaolongbao has paper-thin skin that doesn't break when lifted. Carefully lift one out and dip in vinegar before sucking up the savory broth from the top.Be careful not to burn yourself; savor the filling at your own pace. That's why Nanjing people have a rhyme, "Gently move, slowly lift, open the window first, then drink the soup."The History and CultureNanjing Xiaolongbao (also known as small steamed bun in Northern regions) is a famous Han Chinese snack from areas such as Shanghai, Nanjing, Wuxi, Changzhou, Suzhou, Hangzhou, Wuhu, Huizhou, Jiangxi, etc., originating from the Dào Guāng era of Qing Dynasty.
Legend has it that Xiaolongbao was created by a famous man in Northern Song dynasty.
Shaan Dumplings in Nanjing are known for their rich flavors and diverse fillings, including braised duck offal and shrimp threads. In meat restaurants, you can find different types of dry thread noodles with various fillings such as crab roe and sautéed fish balls.Dumplings"evolved, brought into the Jiangnan region by the royal family of Northern Song Dynasty and gradually took shape. Changzhou steamed dumplings are savory while Wuxi steamed dumplings are sweet flavored. The South Shanghai Nanxiang steamed dumplings from the same period in the late Qing dynasty have a long history and enjoy fame both at home and abroad.
Kaiyang dry tofu
"Introduction"
Kaiyang dry tofu is a Han ethnic snack in the Jiangsu province, especially famous in tea houses, long known for its reputation."The 'hot dry tofu'" refers to tofu,milk curd, made from large white milk curd specially prepared by tofu shops. The craftsmanship and quality of ingredients are highly valued.
Nanjing’s dried tofu has a unique method of preparation, where the soft yet firm, dry but not broken tofu threads are made from tofu shops, with fine cuts, fragrant sesame oil,soy sauce of excellent quality. Originally, Nanjing’s dried tofu was served either in clear soup or with meat broth. After the Republic of China era, new varieties were introduced. Crab Roe Dry Thread Noodles are a traditional delicacy from Suzhou, and they remain a highlight on the menu at banquets across Jiangnan regions. The texture is crisp yet tender, making it an exquisite dish that can be savored repeatedly.dry tofu, Nanjing-style dry thread noodles have their unique preparation method.dry tofu, crab yellow dry tofu, The soft and delicate threads are handcrafted from tofu.dry tofu, etc. The best among these is the Kaiyang dry tofu at Yuhetian Yonghe Garden. Squirrel
Chinese Mandarin Fish "Introduction"
Squirrel Chinese mandarin fish is a traditional delicacy in Jiangsu region and has been regarded as one of the premium dishes in banquets throughout Jiangnan. It enjoys widespread fame both domestically and internationally.
This dish not only tastes good but also looks appealing, with its unique sound when served.
When the fried squirrel-like Chinese mandarin fish is served, it emits a "squeaking" sound as hot sauce is poured over it. Legend
Squirrel Chinese mandarin fish originated in Suzhou and has been considered one of the premium dishes in banquets in Jiangnan since ancient times.
Cooked with various broths and seasoned with sesame oil and premium soy sauce, they provide a refreshing taste with lingering aftertaste. Chinese perch " at Suzhou, which he once tasted. Later it evolved into what we know as "squirrel Chinese mandarin fish". The text in the "A Dictionary of Cooking" from the Qing dynasty records: "Take the season mandarin fish, remove the spine, coat withegg yolk,and fry until golden. Serve with oil and soy sauce."The term "season" refers to the time when the mandarin fish is in its best condition. This record indirectly supports that there was a legend about "squirrel Chinese perch" during Emperor Qianlong's reign. Since many dishes mentioned in "A Dictionary of Cooking" date back to the reigns of Emperor Qianlong and Jiaqing. Furthermore, it indicates that today’s “squirrel mandarin fish” is developed from the ancient “squirrel fish”. Unlike the ancient version which uses egg yolk coating, today's version uses dry flour. The ancient recipe involves cooking after frying, while today's method directly pours the prepared sauce over the fried fish. Additionally, the modern "squirrel mandarin fish" is more realistically shaped and tastes sweet and sour. These are improvements not found in the ancient version. PreparationIngredients: 200g mandarin fish, 2g cooking wine,
10g pine nuts,
a little white pepper, 10g tomato sauce, 500g vegetable oil, 40g starch (used 50g), appropriate salt, 15g vinegar.Cut the mandarin fish and remove scales, gills, fins, and internal organs. Remove the head skin, wash thoroughly, and cut off the head. Split the back of the fish to remove the bones without breaking the belly, leaving about one inch for the tail bone.Cut the fish body into flower patterns with oblique knife cuts reaching four-fifths of the meat depth but not breaking the skin. Cut a hole at the tail end and pull out the tail. Season the fish with salt, white pepper, cooking wine, and a little starch to coat it evenly.Heat the pan, add vegetable oil until seven-tenths heated, then fry the fish pieces until golden, followed by the head. Arrange the fish skin side down on the plate, garnish with the head, and set aside the pine nuts.
In a separate pan, fry the pine nuts until crispy. Pour in some clear soup, add salt, sugar, tomato sauce, vinegar, cook to boil, thicken with starch and oil, then pour over the fish and sprinkle with pine nuts.Nanjing Hot Dry Tofu"Introduction"Hot dry tofu is a traditional Chinese delicacy under the Huaiyang cuisine (Huai’an, Yangzhou, Zhenjiang), a refreshing dish with nutritional value, long regarded as a gourmet food and a highlight of the Huaiyang cuisine.The main ingredient is Huaiyang white milk curd. The preparation requires extremely fine knife skills. After cooking with various broths, the tofu threads, enhanced by multiple seasonings, are fresh and mouth-watering, making it an irresistible delicacy. Nanjing’s dried tofu has a unique method of preparation. Soft yet firm, dry but not broken strands, made only from tofu shops, are served after being cut finely and mixed with clear soup and seasoned sesame oil, providing a refreshing taste that lingers in the mouth. The preparation of Nanjing’s dried tofu is different from other cities. The soft and well-textured tofu strands are uniquely prepared by tofu shops.Cut the tofu into thin threads, cook them with various broths, mix with sesame oil and premium soy sauce, resulting in a refreshing taste that lingers in the mouth. Beef Potstickers"Introduction"Beef potstickers are well-known snacks in Nanjing. They are crispy on top and soft on bottom, featuring delicious beef filling. There are various methods to make them, and every shop has its unique taste. Today, I will recommend two easy-to-follow yet tasty ways for making beef potstickers, hoping everyone can make a version that suits their palate.
Beef Potstickers Recipe 1
100g flour,
150g ground beef,1 egg,1 tablespoon chopped green onion.Beef PotstickersIntroductionBeef potstickers are highly renowned in Nanjing. The top is tender while the bottom is crispy, making for an incredibly delicious filling. There are numerous ways to make beef potstickers, with each restaurant offering its own unique taste.
Today, I will introduce two simple yet delightful recipes that you can try at home.Ingredients
100g flour,
150g minced beef,1 cabbage leaf,1 egg,
1 tablespoon chopped onion,
The History and Culture Nanjing people are fond of duck meat, including its offal. Renowned shops in Nanjing can transform these into exquisite dishes. Well-known shops such as (Huíwèi Yāxuè Fěnsītang) and lesser-known but well-regarded local eateries both excel at making these delicacies.Duck blood and rice noodle soup is made from rice noodles, duck blood, liver, intestines, and 150g，old duck broth. This small bowl of soup encapsulates the richness of duck meat flavors.Chicken essence 1 teaspoon, white sugar 1 teaspoon, dark soy sauce 1 teaspoon,Sesame seeds 2 teaspoons of sesame oil, 1 tablespoon of oil. Flour placed in a basin, slowly pour 15 ml of hot water and mix evenly. Then gradually add 30 ml of cold water, stir with hands to form a dough, wrap with cling film and let it rest for 20 minutes. Chinese cabbage cleaned, drained of moisture, chopped into small pieces. Do not squeeze out the juice from the cabbage, this will make the potstickers deliciously juicy. Egg beaten in a bowl to form egg liquid. Mix shredded beef with the chopped cabbage, add the beaten egg and chopped, season with chicken essence, white sugar, dark soy sauce and sesame oil. Mix well until sticky, marinate for 5 minutes. Divide the rested dough into small pieces, roll into potstickers wrappers. Place an appropriate amount of filling in each wrapper, seal into dumpling shape. Oil poured into a flat-bottomed pan, spread evenly, arrange the prepared potstickers neatly inside. Fry over medium heat for 1 minute, then add 50 ml of cold water, cover and fry until the liquid is absorbed, the bottom turns golden brown. Remove when done.An alternative method for making beef potstickers: 500 grams of medium flour,3 grams of salt, about 70°C warm water 300 ml, 850 grams of beef, 13 grams of soy sauce,
5 grams of monosodium glutamate, 5 grams of salt, 2 grams of pepper powder, 5 grams of sesame oil, 10 grams of chopped scallions, 5 grams of ginger,10 grams of peanut oil. Remove the membrane and chop beef into fine pieces, mince ginger and scallion. Mix all in a bowl with soy sauce, salt, monosodium glutamate, pepper powder, sesame oil and water 250 ml. This becomes the filling to be used later.Flour on the work surface, add salt and warm water 300 ml, knead well and spread out to cool (a steamed dough method), then knead until smooth, this is soup dough wrapper.Knead the dough into a strip, cut into 60 pieces, roll each piece into slightly thicker center with thinner edges, stuff with filling, pinch into pleated dumpling shape. Place the potstickers in an oiled and heated flat-bottomed pan. Fry for half a minute, add water to fill one-third of the height of the potstickers, cover and fry until the water is absorbed and the bottom turns golden brown before serving.Tips: The amount of water added during frying must be appropriate, too much will cause the potstickers to burn, too little will make them into steamed dumplings instead. DuckBloodVermicelli Soup IntroductionDuck blood vermicelli soup is a famous local delicacy in Nanjing. Made with duck blood, duck gizzard, duck intestine and duck liver added to duck broth and vermicelli.
Fresh and tasty, it's particularly suitable for elderly people due to the high protein content of the duck meat and low fat content.
It is said that one cannot truly claim to have tried Nanjing cuisine without having tasted this soup.However, the most renowned store in Nanjing is the Jinling Duck Blood Vermicelli Soup located next to the Presidential Palace.When you put a piece of duck blood into your mouth, it's tender and slippery. A sip of the broth brings myriad flavors to your tongue. The green coriander, clear vermicelli, and chopped gizzards, intestines, liver are finer and more enticing than at other places.
Cultural History
Nanjing people love duck meat not just for its taste but also for the various ways they can use parts of the duck including blood. Many stores in Nanjing, whether famous or not, excel in creating these delicacies. Duck blood vermicelli soup is made with vermicelli, duck blood, duck liver and duck intestine cooked in old duck broth. A small bowl of this soup contains the full flavor of the duck.One sip of the soup, one bite of the vermicelli, a piece of duck blood, it's amazing how these unassuming ingredients can create such exquisite flavors. Legend has it that a poor man collected the duck’s blood in a small bowl when butchering and accidentally dropped some vermicelli, which got stained.Out of necessity, he cooked up this mixture and unexpectedly found it delicious. The aromatic soup attracted many passersby who marveled at how such an unremarkable combination could produce such deliciousness. Some say the first duck blood vermicelli soup was created by a disappointed scholar named Mei Ming in Zhenjiang, whose creation was praised by the editor of The Shanghai Gazette. However, due to using goose blood instead of duck’s in Zhenjiang, and the true origin is believed to be from Nanjing where they use the cooking techniques of salt water ducks for their ingredients, making the meat, liver, and gizzard both deliciously fresh and savory. This soup has gained such popularity that it's loved by people of all ages in Nanjing, Zhenjiang, Shanghai, Suzhou, Hefei and other cities. You can find these shops on busy streets or small stalls, but they are always bustling with customers due to their mouthwatering aroma.A brief introduction to Fengzhen Damao: A traditional delicacy in Jiangsu province, the best Fengzhen Damao is made from high-quality
five-spice pork, after several steps including hair removal and washing. It's then cooked for 4½ hours with meat bones, eel bones, shrimp roe, and snail meat to create a clear and flavorful broth. This dish features tender and falling-apart meat. The cultural history begins in Fengzhen (Fengqiao), the location of the famous Hanshan Temple. Legend has it that during the Taiping Rebellion period, two brothers opened a noodle shop together in Fengzhen.
Sipping on the broth, slurping the rice noodles, and biting into a piece of duck blood, one cannot help but marvel at how these simple ingredients can produce such remarkable delicacies.
Legend has it that a poor man collected some of his duck's blood in a small bowl when slaughtering it. Accidentally, some rice fell in and got dirty. In desperation, he cooked the soup with both rice and duck blood, unexpectedly creating the first bowl of duck blood and rice noodle soup. Its aroma spread far and wide, attracting many to inquire about its preparation. A wealthy man hired this poor man as his chef, specializing in cooking duck blood and rice noodle soup for him and his concubines.There is a legend that claims the first duck blood and rice noodle soup was created by a failed scholar named Méimíng from Zhenjiang, who once had his creation praised in a poem by editor of The Shenbao during the late Qing dynasty. However, due to using goose blood instead of duck blood back then, it is now more common with goose blood in Zhenjiang and duck blood in Nanjing. The market for duck blood and rice noodle soup is booming. It appeals to all ages and genders. In Nanjing, Zhenjiang, Shanghai, Suzhou, and Hefei, you can find shops selling this dish throughout the year, whether in permanent storefronts or simple stalls.
Fengzheng DàmianIntroduction
Nanjing-style Fengzheng Dàmian is a celebrated traditional snack. The key to its exquisite taste lies in using high-qualityfive-spice porkand meticulously preparing it for over four and a half hours. The soup base uses ingredients like pig bones, eel bones, shrimp roe, and snail meat, which result in a clear and flavorful broth when simmered. Historical Background
Fengzheng refers to the Feng Bridge, home of the famous Hanshan Temple.In Taiping Heavenly Kingdom times, two brothers started a noodle shop there. Blood instead of duck blood is called so because it sounds more natural, hence most duck in Jingjiang use goose while those in Nanjing use duck. Nanjing's preparation of duck also closely follows the cooking method for Jinling salted duck, resulting in delicious and savory duck intestines, liver, and gizzards.
The market status of duck is undoubtedly popular, attracting people of all ages. In cities like Nanjing, Jingjiang, Shanghai, Suzhou, and Hefei, you can find duck shops throughout the year on busy streets or small alleys; some have storefronts while others are just small stalls, but they share the same bustling business and rich aroma.
Fortune Town Wide Noodles
Introduction
As a Jiangsu Han ethnic delicacy, the famous Fengzhen Damao is considered to be the "most difficult, most meticulous, and most delicious" in Suzhou. It requires high-quality five-spice pork belly, which undergoes a series of steps including plucking, washing, seasoning, and simmering for 4.5 hours before being served.The broth is made from bone meat, yellow croaker bones, shrimp brains, and meat, resulting in a clear, flavorful, tender, and melt-in-your-mouth dish. Cultural History Fengzhen refers to Fengqiao, the location of the famous Hanshan Temple. Legend has it that during the Taiping Heavenly Kingdom period, two brothers opened a noodle shop together in Fengzhen.
Historical Background
Fengzhen refers to Fengqiao, the location of the renowned Hanshan Temple. Legend has it that during the Taiping Heavenly Kingdom period, two brothers opened a noodle shop in Fengzhen together.**Prepare the Dough:****Form Small Balls:****Prepare the Filling:****Shape the Mooncakes:****Roll the Mooncakes:****Bake the Mooncakes:****Additional Tips:** Use a mold if desired to press the mooncakes into shape. Bake at 180°C (350°F) for about 20-25 minutes.
Preparation method:
Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.
Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.
Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum. Ingredients: 500 grams of fresh noodles, 1000 grams of pork ribs, 500 grams of eel, 20 grams of fine salt, 10 grams of fermented wine, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 20 grams of ginger and scallion, 5 grams of fennel seeds, 20 grams of cassia seeds, 2 grams of minced scallions, 5 grams of alum.
Shang-style mooncake brief introduction
Shang-style
mooncake is a traditional food in the Han ethnic group during the Mid-Autumn Festival in China. It is especially loved by people in the Jiangnan region. The Shang-style mooncake originated from Yangzhou, Jiangsu Province. It was initially called " mooncake", and later evolved into "Shang-style mooncake". The dough is crispy, with an attractive color, the filling is rich but not greasy, giving a soft and smooth texture. It has become one of the most popular types of mooncakes.The Shang-style mooncake is known for its unique taste and delicate appearance, which sets it apart from other types of mooncakes. Over time, it has gained widespread popularity across China. The ingredients used in making a Shang-style mooncake typically include lotus seed paste, red bean paste, or walnut meat as the filling, wrapped in a thin layer of dough and baked until golden brown. During the Mid-Autumn Festival, people often gather to enjoy these delightful treats while admiring the full moon. They are not only a symbol of family reunion but also carry rich cultural meanings. Enjoying Shang-style mooncakes is an integral part of celebrating this traditional holiday.
The process of making Shang-style mooncakes involves carefully selecting high-quality ingredients, preparing the dough and filling, shaping the dough into circles, adding the filling, sealing it tightly, and then baking until golden brown. Shang-style mooncakes have a long history and are deeply rooted in Chinese culture. They are more than just a delicious treat; they represent family unity and the continuation of traditions. The unique characteristics of Shang-style mooncakes lie in their delicate crust, soft filling, and distinctive flavor profile that makes them stand out among other types of mooncakes.
Enjoying these exquisite treats during the Mid-Autumn Festival is a cherished tradition for many families across China. They symbolize love, unity, and harmony, making them an essential part of this joyous celebration.
Overall, the Shang-style mooncake is more than just a dessert; it embodies the rich cultural heritage and traditions associated with the Mid-Autumn Festival in Chinese culture. It is a beloved culinary treasure that continues to bring people together every year. The making of Shang-style mooncakes requires meticulous craftsmanship and attention to detail, ensuring that each piece turns out perfect. The process involves preparing the dough, rolling it into thin sheets, adding the filling, sealing the edges, and baking until golden brown. Shang-style mooncakes are often gifted during special occasions such as weddings or business meetings, making them a versatile and meaningful gift choice. They are not only enjoyed for their taste but also cherished for their cultural significance. In conclusion, the Shang-style mooncake is an essential part of Chinese culinary heritage and a symbol of family unity and harmony. Its unique characteristics make it a beloved treat that continues to be celebrated during the Mid-Autumn Festival every year. The rich history and cultural significance of the Shang-style mooncake have made it an iconic dessert in Chinese cuisine, enjoyed by people worldwide. Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time.
Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile.
The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy. Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste.The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection. Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time.Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile.The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy. Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste.The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection. Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time.Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile. The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy.Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste. The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection.Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time. Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile. The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy.Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste. The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection.Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time. Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile.
The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy. Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste.
The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection.
Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time.Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile. The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy.Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste. The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection. Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time. Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile. The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy.
Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste.
The crust of Shang-style mooncakes is typically made from a combination of wheat flour and lard, creating a crispy yet delicate texture when baked to perfection. Enjoy the delightful flavors and traditions associated with these exquisite treats as you participate in the joyous celebration of the Mid-Autumn Festival. May this treat bring you and your loved ones closer together during this special time.
Fermented wine is used to add a unique flavor to the mooncake filling, enhancing its overall taste profile. The process of making Shang-style mooncakes involves multiple steps to ensure that each piece turns out perfect and meets the high standards associated with this traditional delicacy. Red bean paste or walnut meat are commonly used as fillings in Shang-style mooncakes, offering a rich and satisfying taste.
