Dandong Snack Complete Guide_Dandong Special Snacks Food Introduction
Dandong boasts exceptional environmental conditions, with excellent water quality, lush forests, and rich resources.
Features Local Snacks Include: Yellow Clam Fried Rice Cake, Sour Cabbage Braised White Meat Blood Intestines, Wealthy Flowers on Leaves Fish, Dragon Cloud Probing the Sea Banquet, Golden Cicada Playing with Peonies, Kailai Silver Threads Soup including Rice Forks, Dandong Steam Buns, Hundred Delights Smoked Chicken, Yellow Enveloped Pearl Clams, Fried Meat Pudding, Dandong Sour Tomcake, Sticky Rice Buns, Steamed Cabbage Fried Meat Sticky Soup Spoon, Shrimp Claw, Orange Fragrance MusselNoodles, Cold Yellow Clams . Golden Cicada Playing with Peonies
Introduction
Golden Cicada Playing with Peonies is a famous dish in Dandong. It uses yellow sea shrimp and small people's fresh (a type of small shellfish) as the main ingredients, along with mushrooms, squid paste, mud, green pepper strips, and other auxiliary materials.
Mushrooms , Squid Paste , mud, green pepper strips.
First, remove the shell and head of the fresh sea shrimp, flatten the flesh into petal shapes, and steam it until cooked. Separately prepare the small people's fresh and well-seasoned squid paste to form cicada shapes. Finally, combine the steamed golden cicadas with the smooth-shrimp petals on a large round plate.It has the characteristics of realistic shape, clear colors, smooth texture, and rich nutrition. MakesMain Ingredients: 500 grams peeled green shrimp, 50 grams celery ribs,
Ingredients: 10 grams red pepper strips, 10 grams melon rind, 16 corn seeds, 50 grams ham, 50 grams chicken paste, 80 grams winter melon skin
Seasonings: 10 grams salt, 10 grams ginger strips, 5 grams pig oil, 500 grams dry starch, 10 grams water starch, 5 grams monosodium glutamate, 10 grams salad oil 1. Carve the celery ribs into cicada shapes and cover with chicken paste. Cut the ginger strips, melon rind, and red pepper into strips to decorate on the cicadas. Prepare the shell-shaped golden cicadas in a dish with pig fat, steam for 3 minutes after placing them, then remove and set aside. Cut the winter melon skin into peony leaf shapes.2. Remove the shrimp spines and make shrimp sheets by dusting starch at the bottom and beating them to a shrimp sheet shape; reserve red pepper pieces. 3. Pour water into a pot and bring it to a boil, then add each shrimp sheet one by one until fully cooked. Remove after they turn red.
4. Heat oil in a pan, add the boiled shrimp sheets, season with salt, add water starch to thicken, and pour clear oil over them before removing from heat.5. Blanch the winter melon skin until slightly green, then cool it down for use. 6. Arrange the cooked shrimp sheets in a plate into 3 peony flower shapes, sprinkle with red pepper pieces, add peony leaf patterns and decorate with golden cicadas as embellishments.Acetone Flour
Introduction Acetone flour is a traditional Manchu snack. This food originated in the Lishui area and spread to Wudi, Xinbin, Tonghua, and even areas around Changbai Mountain. It is made from cornmeal, similar in shape and color to gruel, but coarser and lighter in color.Due to fermentation, it has a much stronger sour taste than gruel. Its preparation involves soaking corn in water for about one week, then grinding the soaked corn into a paste with a mill, filtering out the coarse residue through fine cloth, and fermenting the remaining fine paste in a jar until slightly sour.
Nowadays, acetone flour can be found not only in rural Manchu households but also on menus at Manchu-style restaurants in cities. Preparation
Wash corn cobs (butter ears), place them in a cool indoor area and soak them for several days with cold water until they naturally ferment (fermentation time depends on room temperature).
Once slightly sour, wash out the corn flour, grind it into a paste-like consistency, strain off some of the moisture, then store it wrapped or frozen to prevent spoilage. When serving, heat water in a pot. After the water comes to a boil, gently drop in the dough balls and cook until they become semi-transparent. Drain them into a bowl, break up with a spoon or chopsticks, add boiling water, mix continuously to enhance their cooked texture and viscosity, then set aside.Keep the pot's water at a boil. Take appropriately sized dough ball between both hands, squeeze it tightly, and use your fingers to push it through a small tube (tang tiao) into the bubbling water.(Tang tiao: made by cutting thin iron sheets into sharp-edged fan shapes, then bending them into a conical shape. The tang tiao is about 4 inches long with a slightly thicker end and finer tip than a chopstick. Use it with the wider end towards your palm when squeezing.)
Squeeze out one strand at a time while avoiding splashing outside or allowing them to clump together in the pot. If they form a cluster, use a spoon to separate them. Once all strands are squeezed, cook for a few minutes before draining and serving with soup.
If no tang tiao is available, you can also manually squeeze out the dough from between your fingers. The result will have inconsistent thicknesses.
Griddle
Bread
TofuSoup Together eating grilled bread and tofu soup is common in Dandong.. The made dough has a shape and color similar to that of the cornmeal, but is coarser and lighter in color. Due to fermentation, its taste is much more sour than the cornmeal.
Its preparation involves soaking corn in water for about a week, then grinding it into a paste with a mill and filtering out the coarse residue using a fine cloth bag.Then, place the filtered paste in a jar to ferment until it develops a slight sour smell; this becomes Sour Cornmeal NoodlesNowadays, you can not only find this dish in rural Manchu households but also in Manchu-style restaurants in cities.
Method
Clean the corn fragments (corn husks) and place them in a cool corner of the kitchen; soak them in cold water for ten to several days (the duration depends on room temperature). When they develop a slight sour smell, remove and clean them, grind them into a paste with a stone mill (called 'sour dough'), then drain off some of the liquid using a cloth bag.
Next, store it in a cool place or wrap it up and keep it outside frozen to prevent spoilage.
When ready to eat, bring water to a boil in a pot. Once boiling, add the lumped sour dough and cook until its surface becomes semi-transparent; then remove from the pot and use a spoon or chopsticks to break up the lumps. The (sour dough) can be cooked using a 'sour dough tube': a thin iron sheet cut into an acute angle, then rolled into a small conical tube. The tube is about 4 inches long, with the wider end slightly thicker than your finger and the narrower end finer than a chopstick. Hold it in one hand and use the other to squeeze out the dough.）
Simultaneously swing your arms to throw the squeezed dough into the boiling water to form an arc. Once all the dough is squeezed out, cook for a few more minutes before serving with the soup. If no tube is available, you can also hand-squeeze it through your thumb and index finger, but the strands will be uneven in thickness. Due to this hand-squeezing process, preparing this food is called 'squeezing sour dough'.
Hearth-roasted PancakeTofu Soup
Introduction
Pan-fried Pancake +Bean Soup are commonly eaten together in Dandong.
Deep Fried Pancake, a traditional Han Chinese food.A type of noodle dish. Using warm water to knead the dough, adjusting the water temperature and salt content according to seasonal changes. After rolling out the pancake sheets, they are baked on a charcoal stove, with the top charred and the bottom toasted until fully cooked. The finished product is round in shape with a flat surface, showing tiger-striped patterns, having clear layers, and featuring a crispy exterior and tender interior with a fresh aroma.
Yellow Clam Fried Rice Fork
Introduction
Made primarily from rice fork, it includes yellow clams,scallions, radish,and spring onions as side ingredients, along with garlic and sesame oil for seasoning, stir-fried to perfection. Golden in color, the dish is tender and chewy with a rich flavor.One of Dan 's most distinctive snacks. The rice fork evolved from Manchu cuisine "sour porridge," which was commonly consumed by Manchu households but had a strong sour taste. To cater to broader tastes, the production process changed to produce less sour rice forks. Rice forks can be stir-fried or boiled, unique to Dan.
In autumn, when Dandong's coastal specialty "yellow clams" are fresh and flavorful. Using their meat with a bit of scallions, combined with rice fork for stir-frying or boiling makes an economical and delicious dish. Historical ContextThe rice fork evolved from the Manchu food "sour porridge.""Sour porridge" was a common staple in Manchu households.
According to "Fengtian Tongzhi: Rizhu San": Soak two pounds of corn grains in a jar, then ferment with water until sour (without going bad), remove and grind into flour. Filter out the residue using a cloth bag, then pour the filtered flour into a container laid with nitre ash to absorb moisture, eventually shaping it into noodles by hand and boiling, then serving after adding seasonings.
The porridge had a strong sour taste. To adapt to most people's tastes, production methods changed."Sour porridge" was transformed into less sour rice forks.”
Rice forks are rich in dietary fiber, proteinand other nutrients, unique to Dan. In autumn, Dandong's coastal specialty "yellow clams" are fresh and flavorful. Using their meat with a bit of scallions, combined with rice fork for stir-frying or boiling makes an economical and delicious dish.Stir-Fried Sticky Spoon IntroductionA Manchu food called sticky, baked bread
or sticky dry goods.
Mainly made from glutinous rice, sticky millet, large yellow millet, or small yellow millet. After soaking and fermenting with water, the mixture is ground into a sticky dough, dried, flattened into a cake, and then stuffed with cooked red bean paste or salted sesame seeds before being baked.
The exterior is sticky and sweet, rich in nutrition, used as winter or New Year's Day staple food.In rural areas of Dandong, hundreds are often baked at once and stored in large jars for later use by steaming them. Historical ContextThe eating habits of the Manchu people were directly related to the local flora and fauna as well as their religious beliefs.During a period when hunting and gathering was the primary source of food, their diet mainly consisted of meat from animals and wild fruits found in forests. After shifting to an agricultural economy, while grains became the main staple with meats and vegetables as side dishes, many traditions persisted.Noodles were a traditional Manchu main dish called "broad-cakes." Common examples include glutinous rice cakes, sticky fire forks, bean porridge, water chestnut leaves, buckwheat leaves, sticky cakes, steamed sticky food, and more, often made with yellow millet flour, wrapped in red bean paste or other fillings.In urban areas, Manchu-inspired pastries called "Manchu broad-cakes" were popular. These featured dairy products,honey, nuts like hazelnuts and almonds for a sweet flavor.One of these remains today is the "," ， Another common Manchu noodle, known as "tangzi," is made from fermented buckwheat flour (now mostly corn) squeezed into strands directly in the pot while cooking, similar to noodles but with a more refreshing taste. Keeping pig farming as a traditional family business, pork became their favorite meat after settling and transitioning to agriculture. Influenced by shamanistic rituals, pork was often prepared through slow-cooking methods like braising or boiling in larger pieces for full flavor. Examples include braised pork, cube meat, pulled meat, and the famous "white meat sausage."
Aside from fresh vegetables, Manchu people also enjoyed mushrooms,
black fungus, and pickled cabbage as well as root and bean dishes. With the dominant agrarian economy, although they switched to a food structure based on grains as the main staple and meat and vegetables as side dishes, many traditional hunting culture traits still remained. Noodles are a traditional staple among Manchus, generally known as "baked goods". Examples include glutinous bean buns, sticky cornmeal cakes ("donkey rolling" or bean flour cake), water caltrop cakes, birch leaf cakes, sticky rice, and cooked rice.Most of these are made primarily from glutinous millet flour and filled with small beans. Some also have leaves like birch or water caltrops on the outside to provide a fresh aroma and prevent sticking during steaming. In cities, there are still Manchu-styledesserts that are known as "Manchu baked goods" in Beijing. They often feature sweet flavors made frommilk cheese , honey and hazelnuts, walnuts , etc.One traditional dessert that still exists is the "sachima", which are fried noodles glued together with milk cheese and honey before being cut into pieces. Another common fullness of Manchu cuisine is called "sour dough", a type of noodle made from fermentedbuckwheat flour(now mostly cornmeal), squeezed through a tube worn on the hand, cooked while squeezing it directly into the pot. It has a similar texture to noodles but with a more refreshing taste.Pork rearing was a traditional family livestock activity among Manchus, so after settling and turning to agrarian life, porkbecame their most favored meat.It is commonly prepared in the form of stews or braised dishes cut into large chunks (slices), providing both satisfaction and sustenance. Examples includebraised pork,square-shaped braised pork, pork with bones removed, and the most famous "white meat and blood sausage". Apart from fresh vegetables, Manchus also enjoy mushrooms,black fungus from mountain forests, as well as pickled cabbage made in winter and dishes made from potatoes and beans.Vermicelli, especially during the cold winter when fresh vegetables were scarce, they almost became essential ingredients.Meat stew and eating Hotpot are indispensable ingredients. Many specialty foods from Manchu folk and imperial courts have been processed into delicacies in restaurants and hotels after modification. Among them, the most famous is the "Man-Han Full Banquet" popular since the Republic of China era. It includes dried fruits, fresh fruits, cold cuts, hot stir-fries, soups, and staple foods, etc., over ten to hundreds of varieties. Not only are pastries mainly Manchu-flavored, but dishes like roasted suckling pig, braised bear paw, burned deer tails, stewed monkey head mushrooms, and many others are also cooked with Northeastern specialties and traditional Manchu methods.Bear paws, braised bear's paw, baked deer's tail, stewed monkey head mushroom, etc.
Preparation
The preparation of sticky fire pot is not very troublesome. As it sticks, the ingredients should be selected from glutinous corn, glutinous rice and great yellow millet, among others. Use the same method as above to grind into flour, remove impurities, and prepare for making sticky fire pot. The filling will use premium small beans boiled and mashed. When frying, a little oil can be applied on the edge of the hot iron pan (to prevent burning), then encase the bean paste in glutinous rice dough and press it into a small round shape, sticking to the bottom of the pan for cooking.
Poro leaf cake
Introduction
Poro leaf cakes are Manchu foods. People in Dandong love this food very much, usually collecting tender large poro leaves during April or May. After washing them at home, they use them as needed. Soak glutinous rice or yellow rice in water for several days, grind it into flour, and flatten it to make thin pancakes cook thoroughly, then put mashed small beans inside and wrap it with poro leaves after applying oil on the inner side of the leaf. After steaming until cooked, remove the leaves before eating. Poro leaf cakes have a slight fragrance reminiscent of oak leaves, giving them a unique flavor when eaten.
Poro refers to "bali" or "bo le", which is also called an oak tree, known as the "acorn tree". In Manchu language, it means rice or grain. This indicates that in primitive society, the ancestors of the Manchus not only hunted for food but also collected acorns. There are many oak trees in the northeast mountains, and they have been their supplementary food. Calling them "grain" is understandable. Later, after learning farming techniques, naturally, true rice became known as "poro". However, even during the transition from hunting to agriculture, people felt uncomfortable eating grains. Especially in summer, it often resulted in diarrhea.
Diarrhea made people weak, unable to hunt or farm. This situation led the clan almost to extinction.
In desperation, everyone had a similar dream: an extremely beautiful woman said she was one of the seven fairies from Queen Mother's palace and kept saying, "Don't forget old poro". No one could remember how many times she repeated this. After the fairies returned to heaven, people woke up, discussing the dreams they had shared.
What did "old poro" refer to? Nobody could figure it out. Such dreams happened for three days straight. Although everyone understood that the fairies were giving them a clue, no one could interpret it satisfactorily. Finally, an old man suggested: perhaps this was about using oak leaves as medicine. After trying to use poro leaves in cakes and observing improvements in people's health, poro leaf cakes became popular among the Manchus. To honor the fairies' guidance, they made various poro leaf cakes as offerings. PreparationUsually during April or May, collect tender large poro leaves, clean them at home for use. Soak glutinous rice or yellow rice in water for several days, grind it into flour, flatten and cook to make thin pancakes. Put mashed small beans inside, apply oil on the inner side of the leaf, wrap and steam until cooked before eating. Another method is: soak sorghum or corn grits, mix with water to form a paste, then spread this paste on the front of poro leaves, stuff with fresh vegetables like leeks, beans, okra, etc., cook thoroughly after steaming. Poro leaf cakes have a slight fragrance from oak leaves, giving them a unique taste when eaten. Rice forkIntroductionAmong the famous foods in Dandong, the first must-try is rice forks, especially those from Gulshan. Rice forks, sausages, and tofu brain are known as "three wonders" of local delicacies."Fork" or "cha", written with a rice radical plus an "fork", due to typing limitations is only called this way by locals. Despite its long history and popularity among locals, it's not officially recognized in Chinese dictionaries. Made from corn, fermented and ground into flour, then made into thin strips of noodles. To cook, soak rice forks in cool water for a few minutes to remove sourness, then stir-fry with meat and mix with green onions, leeks, etc., resulting in a hearty and fresh texture. Besides frying, you can also boil it; locals call this "soup rice forks". Cook the rice forks by putting them in boiling water with chopped vegetables like cabbage or other greens. Season after cooking and serve. Rice forks are widely available in Dandong, from street vendors to high-end restaurants. To honor the guidance of the fairies, people make various poro leaf cakes as offerings.
Preparation
Usually during April or May, collect tender large poro leaves, clean them at home for use. Soak glutinous rice or yellow rice in water for several days, grind it into flour, flatten and cook to make thin pancakes. Put mashed small beans inside, apply oil on the inner side of the leaf, wrap and steam until cooked before eating. Another method is: soak sorghum or corn grits, mix with water to form a paste, then spread this paste on the front of poro leaves, stuff with fresh vegetables like leeks, beans, okra, etc., cook thoroughly after steaming.Sorghum Rice or cornmeal soaked, ground into a paste, then spread on the of a borlo leaf and wrapped Leek,Green beans,Long beans or other seasonal vegetables are cut into fillings, steamed until cooked and the leaves discarded. Balaustia pancakes have a slight aroma of locust leaves, making them quite flavorful when eaten.
Millet fork
Introduction
When mentioning delicious foods in Dandong, the most notable is the fork; the ones from Guyashan are particularly renowned. Forks, accompanied by cured meat and tofu brain soup, are collectively known as "the three treasures of small snacks".Rice pudding are given this prestigious title.
"Fork" in Dandong is written with a rice radical added to a "fork", because the character cannot be typed, so it must be written as "mifork". Its pronunciation is cha (third tone). It's embarrassing that after several hundred years of tradition, despite being much loved by locals, it hasn't been recognized in various Chinese dictionaries. This is none other than mifork."Mifork" was created by Dandong residents themselves. Before the advent of typing software, in both high-end hotels and small eateries, this often-requested dish had to be either hand-written or printed as "mifork" on menus.
In the little city of Dandong: if you don't visit the Yalu River, it's like you never came;if you don't try mifork, your visit is incomplete. Mifork can be found everywhere in Dandong; whether at street food stalls or five-star restaurants, its presence can always be seen.
Mifork originally belonged to the Manchu people and was made from corn that was fermented, ground into a paste, then filtered and formed by hand or mold into thin strips about as thick as chopsticks. When cooking mifork, it's usually first soaked in cold water for a few minutes to remove its sourness. Then mix with minced meat and vegetables like leeks and chives, resulting in a dish that is firm and tender.
Mifork can also be served as soup; Dandong locals call this "hot mifork". Heat some oil in a pan, stir-fry with chopped scallions before adding the vegetables like Chinese cabbage or other greens,Chinese cabbage or other green vegetables, quickly stir-fry then add water. Once the water is boiling, pour in mifork and cook until done, then season and serve.
Historical and Cultural Background
It is said that mi chi zi, a type of noodle, was first attempted by the Jurchen people during the Jin Dynasty in ancient China. By this calculation, it has been close to eight hundred years since its inception until today.
Legend has it that after establishing the Jin Dynasty with Wanyan Abaga leading the Jurchens in Northeastern regions, continuous warfare against neighboring tribes ensued. There was a widow with two sons who had both married and started their own families. After her two sons enlisted, she lived with her second daughter-in-law. Due to a natural disaster that year, there was a poor harvest, making the situation financially strained for the second daughter-in-law's household. The second daughter-in-law went to borrow grain from her sister-in-law but only received fermented corn scraps left in the slop bucket after being discarded or fed to pigs. These were considered waste materials after starch production by Jurchens at that time.
After repeatedly washing and grinding these acidic scraps, she made them into noodles by kneading the dough and then cooking or frying them. To everyone's surprise, the elderly woman praised their taste, complimenting the second daughter-in-law for her filial piety and skill. The news spread, and Wanyan Abaga specially tasted this converted waste into a delicacy and promoted its production among his people.
By modern times, the method of accidentally fermenting corn to make noodles had become a common technique among the Manchu people for processing coarse grains.Coarse Grains RefiningAccording to "Fengtian Tongzhi·Lizhu San·Yi Shi" (Record of Customs and Food), in autumn or winter, families would soak corn in jars with water until it turned sour. Remove the corn after soaking, grind it into flour using a mortar. Let the mixture settle, and skim off the clear upper layer as fine flour; the rest was used for coarse noodles. Use ash to absorb moisture, press the dough into strips, thus creating "dazzi".”
Roast Chicken Baole
Introduction
Baole roast chicken, also known as "Baole roasted chicken" or "Farmer's roasted chicken", is a traditional delicacy from Dandong City in Liaoning Province with over 100 years of history.Due to its meticulous preparation and exquisite flavor. Preparation1. Select fresh, healthy chickens for the main ingredient; choose those that are well-fed but not too large or small.
2. Seasonings: Besides old chicken stock, use cloves, fennel seeds, mustard seeds, star anise, sand (Sa-ren), white cardamom, cinnamon, dried tangerine peel, and salt along with ginger and scallions as flavoring ingredients.
Adjust the amount of seasonings based on the volume of old stock and seasonal changes.
3. Prepare: Slaughter live chickens, drain the blood completely, then soak them in hot water to remove feathers; cut at appropriate points without excessive depth.Remove internal organs carefully from the chicken's sides and bottom areas; rinse inside and out thoroughly before drying. Tuck chicken legs into the belly cavity, pin wings on the back, and tuck the head under the armpit for a neat presentation.4. Cook: Arrange chickens of varying sizes in a pot, placing larger ones at the bottom and smaller ones on top.
Place herbs in a cloth bag inside the pot along with other seasonings (the salt ratio is about 600 grams per 20 kilograms of chicken). Add old stock and water to cover the chickens completely. Bring to a boil, remove foam, then simmer under low heat for about an hour or two depending on the size and variety of the chicken.5. Smoke: After cooking, let the chickens cool before smoking; maintain a temperature around 120°C in the smokehouse. Add sugar twice during this process (50 grams per 7.5 kilograms of cooked chicken). Cook for about 30 seconds each time on the grate until done.After smoking, apply oil to the chickens and serve immediately or store in the refrigerator to enhance flavor. Dandong Paozi
IntroductionPaozi is a local specialty with a long history in Dandong; many people there grew up eating paozi, which holds special affection for them. The main ingredients are mainly green bean and sweet potato starch. Mix the powder with water to release it, then stir until fully mixed. Boil over low heat while stirring continuously until translucent, then remove from heat and pour into a clean container; let cool before cutting into small squares for serving.
Serve by frying these pieces until slightly browned, add soy sauce, vinegar, sesame oil, etc., with chopped scallions and garlic as garnish. Stir-fried Yellow Clams Introduction Yellow clams, also known as green seaweed snails or sea cucumbers, are produced in the shallow waters of the Yellow Sea. Their shells are yellow, and their meat is similarly colored with a distinctive wedge shape. The main ingredients for stir-fried yellow clams include cleaned fresh yellow clams and chopped spring onions. Seasonings such as soy sauce, mustard, and sesame oil are used. Clean the clams thoroughly under running water until they open when placed in boiling water; remove the meat and wash again to drain.
Blanch washed spring onions briefly in boiling water, cool them down, then place on a plate.
Arrange cleaned clam meat on top, pour seasoned sauce over it, and serve immediately.
Stuffed tofu is a specialty of Dandong with a long history; many locals grew up eating it and have a special attachment to it. The main ingredients for stuffed tofu are mung bean flour,sweet potato flour, etc. The mung beans and sweet potatoes are mixed with water, left to settle, then stirred until smooth before being poured into a cold pot. Continue stirring until the mixture becomes transparent, then stop heating and pour it into a clean container. Allow it to cool and harden before slicing into small pieces of about 2-3 cm.
Preparation
Stuffed tofu is made from starch using special methods to create something similar to tapioca. Cut these small pieces into 2-3 cm squares, make them semi-transparent. After frying until slightly charred, pour on soy sauce,vinegar, sesame oil, and seasonings such as sesame paste, scallions, garlic, etc.Cold stir-fried clams Introduction
Clam cherrymussel, scientifically named green-lipped mussel, is found in shallow Yellow Sea areas. Its shell and meat are yellow; the shell is shaped like a wedge with dark yellow stripes.
Cold stir-fried clam cherrymussel uses fresh clams as the main ingredient, paired with scallions as the garnish, seasoned with soy sauce, mustard, sesame oil, etc.
Wash the clams and let them sit in salt water to expel sand; then cook in boiling water until they open;
remove the meat from the shells, rinse thoroughly and dry. Wash the scallions and blanch them in hot water. Cool under cold water, drain well and place on a serving dish. Place the clam meat on top of the scallions. Drizzle with the dressing made from the above seasonings and serve immediately. PreparationMain ingredients: 600g fresh clams
Seasonings: 5g chopped green onion, 3g minced garlic, 3g ginger, 6g soy sauce, 30g rice wine, 3g salt, 3g sugar,
MSG
1g.Preparation: 1. Rinse the clams and let them sit in a bowl of salty water to expel sand; wash again with clean water;
2. Chop garlic and ginger into fine pieces, chop green onions into small pieces, and wash red pepper, remove the stem and cut into cubes.
3. Heat half a pot of water in a pan, add clams and cook on low heat until slightly opened; use a fork to remove them.
4. Add rice wine, sugar, soy sauce, garlic, green onions, and red pepper, stir well and serve immediately. Tips:For the best taste, refrigerate before consumption;clams that open early should be removed first to prevent overcooking. Wash, remove the stem, and cut into pieces;
3. Add half a pot of water to the pot, add the clams, and cook over low heat until the shells slightly open; use chopsticks to remove them;
4. Add rice wine, sugar, soy sauce, garlic, green onions, and red chili peppers, stir well and it is done;
Making Tips:
Serve after refrigerating for better taste;When boiling clams with water, remove those that open first to prevent the meat from becoming tough over time.
