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Exploring the Secrets of Longjing Tea: Savoring the Aroma of a Thousand Years of History and Culture
In the vast array of famous teas in China, Longjing tea stands out with its unique charm, captivating countless tea enthusiasts. Today, let's delve into the world of Longjing tea, exploring the millennia of history and cultural background behind it, experiencing the unique flavor of its origin and growing environment, appreciating the finesse and delicacy of its production techniques, and learning about tasting methods and skills. I. Longjing Tea: The Inheritance of a Thousand Years of History and Culture As a jewel among Chinese green teas, the history of Longjing tea can be traced back to the Tang Dynasty. Through the development of subsequent dynasties such as the Song, Yuan, Ming, and Qing, Longjing tea gradually became a renowned tea both at home and abroad. It is not only a calling card for Hangzhou but also an important carrier of Chinese culture. The name Longjing tea originates from its birthplace, Longjing Village. Here, mountains and water intertwine, shrouded in mist, providing a unique environment ideal for tea growth. On this magical land, Longjing tea coexists with nature, absorbing the essence of heaven and earth. Throughout its long history, Longjing tea has not only nourished the bodies and minds of countless… -
How to Make Clam Dumpling Soup
The flesh of clams is incredibly fresh and delicious, often referred to as the "Number One Fresh Delicacy in the World," which speaks volumes about its taste. Sometimes a simple bowl of clam soup may not satisfy everyone's cravings; that's when clams meet dumplings. Here’s how to make Clam Dumpling Soup.Method 1 for Clam Dumpling SoupIngredients:Flour, eggs, clams, garlic, chopped green onions, sesame oil, salt, chicken powder, white pepper powder.Steps:1. Clean and remove the meat from the clams and set aside.2. In a hot oiled pan, sauté the chopped green onions and garlic, then add water and bring to a boil.3. Mix water into the flour to form dumplings.4. After the water boils, add the dumplings and gently stir, then add the clam meat and cook until it boils again.5. Pour in beaten eggs, sesame oil, white pepper, salt, and chicken powder to taste.Method 2 for Clam Dumpling SoupIngredients:Clams, flour, leeks, salt, sesame oil.Steps:1. Wash the clams and boil them in water. Remove the clams and discard the shells.2. Return the shelled clams to the water used for boiling.3. Wash and cut the leeks into sections. Mix small dumplings by adding water to the flour.4. After the water boils, add… -
How to Make Spring Pancakes
The spring pancake, also known as the lotus leaf pancake or simply the thin pancake, is a very thin baked flour pancake that is a traditional delicacy of the Han nationality in China. The ingredients are simple, and the method of making spring pancakes is very convenient. They have a soft and chewy texture, and the way to eat them can be customized according to your preference, with vegetables added as you like. They can be served as a main dish or stir-fried.Introduction to Making Spring PancakesIngredients Needed300 grams of wheat flour, 150 grams of water.Steps for Preparation1. Pour boiling water over the flour and knead into a smooth dough.2. Wrap the prepared dough in cling film and let it rest for half an hour before kneading it into a long strip and cutting it into small portions.3. Take one strip, flatten it, coat each piece with a layer of oil, stack two pieces together, and roll them out thinly and large.4. Place the prepared dough sheets in a pot and steam on high heat for 10 minutes; once cooled, they can be peeled off layer by layer.Tips1. Making spring pancakes is straightforward, but when kneading the dough, add water… -
How Long to Steam Bak Chang Pork
Bak Chang pork is a unique delicacy in the southern regions, primarily made from pork and accompanied by rice flour, offering a crispy and delicious taste. The preparation method is relatively simple without many requirements. How long should Bak Chang pork be steamed to ensure that the meat is cooked well and tastes great? How Long to Steam Bak Chang Pork Appropriately Ingredients Preparation 250g of pork belly, 200g of potatoes, 100g of glutinous rice, 200g of white rice, 50g of scallions, 1 egg, 5 money (a unit of weight) of brown sugar, 5 money of five-spice powder, 10g of blended oil, 30g of Pixian broad bean paste, 10g of fermented tofu, an appropriate amount of ground Sichuan pepper, chili powder, chicken essence, salt, dark soy sauce, cooking wine, old ginger, sesame oil. Cooking Steps 1. Clean the pork belly thoroughly. Wash the potatoes, peel them, and cut them into appropriately sized triangles. 2. Finely chop the scallions. After roasting the Sichuan pepper until fragrant, grind it into a powder using a spice grinder. Heat the brown sugar in a microwave at high power for 1 minute to melt it. 3. Cut the pork belly into chunks. Finely mince the… -
A Guide to Abalone Cooking
Abalone is a traditional delicacy in China, classified as one of the precious mountain and sea products. With the development of marine farming, abalone is no longer out of reach and is now widely available for purchase. However, to enjoy abalone, wouldn't it be great to learn a few recipes?Cleaning Abalone1. Soak dried abalone in cold water for 48 hours, then place in boiling water for 6 hours, and brush off the sand.2. Soak the abalone in cold water for 4 hours, then in hot water for another 4 hours. Place it in boiling water and repeat several times until the abalone has expanded. Brush and clean to remove hard parts.3. Use a knife to separate the shell from the meat, clean thoroughly, remove the intestines, and wash with salt.Steamed AbaloneIngredients:300 grams of abalone, ginger, scallions, soy sauce, oyster sauce, sugar, cooking wine, salt, and cornstarch.Method:1. Clean the abalone meat and place it back in the shell on a plate.2. Shred the ginger and scallions, sprinkle cooking wine and ginger over the abalone.3. Steam for 5 minutes and remove from the heat.4. Mix sugar, soy sauce, cornstarch, oyster sauce, and salt to make a sauce.5. Heat oil in a pan… -
Homestyle Stir-Fried Chicken Pieces – Complete Guide to Stir-Frying Chicken
Stir-fried chicken is a traditional Han Chinese delicacy. The key to this dish lies in marinating the chicken beforehand, adding an appropriate amount of salt, vinegar, Sichuan pepper, fennel, chili peppers, cooking wine, and more. The more seasonings you use, the better the taste. Homestyle Stir-Fried Chicken Recipe 1. Prepare the chicken pieces, clean them thoroughly and remove excess fat. 2. Pour the cleaned chicken pieces into a large bowl. 3. Prepare an adequate amount of scallions and ginger. 4. Place the chopped scallions and ginger into the bowl with the chicken. Add an appropriate amount of Sichuan pepper, fennel, chili peppers, salt, and cooking wine for marination. 5. After twenty minutes, heat up a generous amount of oil in a wok once the chicken has been marinated. 6. Transfer the marinated chicken into the wok. 7. Continuously stir-fry the chicken pieces in the wok as evenly as possible. 8. Add a little water to the wok as needed. 9. Once the chicken is cooked through, transfer it to a serving bowl for consumption. Banana-Under-Guest's Stir-Fried Chicken Recipe Main Ingredients: Chicken thighs (2) Supporting Ingredients: Scallion (1 section) Ginger (2 pieces) Garlic cloves (4) Salt (1.5 tablespoons) Monosodium glutamate (1… -
Cooking Cabbage-stemmed Spare Ribs
Cabbage-stemmed spare ribs are a rare delicacy in summer. Cabbage is cool in nature, has a high water content, and is also very nutritious. Combined with spare ribs, it can supplement the nutrients needed by the human body, enhance physical immunity, and replenish calcium. In summer, it can effectively clear heat and relieve summer heat.Home-style cooking method for cabbage-stemmed spare ribsIngredients Needed300 grams of spare ribs, 300 grams of cabbage, an appropriate amount of salt, 1 piece of ginger, and an appropriate amount of blended oil.Method and Steps1. Prepare the ingredients: peel the cabbage and cut it into chunks; cut the spare ribs into small pieces, or ask the store to chop them for you.2. Pour an appropriate amount of water into a pot, bring to a boil over high heat, add the spare ribs, and skim off the scum. Remove and drain.3. Heat oil, stir-fry the ginger slices and garlic, add the spare ribs, stir-fry over high heat, add a small amount of soy sauce for seasoning, and then a small amount of sugar for flavoring.4. Add the cabbage and stir-fry until the cabbage slightly softens, then add water and bring to a boil.5. Transfer to a clay pot,… -
Fuzhou Jasmine Tea — A Refreshing Poem of Summer
By June, with the arrival of the long rainy season, Fuzhou officially enters its fragrant summer. For old Fuzhou residents, jasmine tea is addictive. The scent is there without the flowers, the taste sweet and mellow, leaving a lingering aftertaste that's like a sweet breeze on a summer evening, making it irresistible. Fuzhou Jasmine Tea Poetic Delicacy In summer, boil a pot of hot water on the stove in a large aluminum kettle, set out several teacups on the table, and use an old-fashioned large porcelain teapot filled with a pinch of new Fuzhou jasmine tea. Wait for the water to boil, and the entire room fills with a clear and elegant floral fragrance. As the aroma greets your nose, take a sip; it's refreshingly pure and sweet as rock sugar. It’s like a breeze bringing the scent of flowers, so refreshing it captivates the soul. The ordinary summer days are unexpectedly made comfortable and soft by Fuzhou jasmine tea. Growing up with this unique fragrance, it’s an addiction for life. If you pair it with a few seasonal tea snacks, it becomes the most pleasant time of the day – only those who have experienced it understand the joy… -
Clam Soup
As a seafood ingredient known as the "best delicacy in the world," making a bowl of clam soup is definitely flavorful and delicious. Although clam soup is tasty, people with weak spleen and stomach, colds, or those who are feeling cold should avoid it. Of course, pairing it with some ingredients when making clam soup would be better.Celery Clam SoupIngredients PreparationAn appropriate amount of clams, half a stalk of celery, half an onion, a little carrot, an appropriate amount of chicken broth, 100 ml of milk, an appropriate amount of butter, an appropriate amount of garlic, a little salt.Method Steps1. Clean the clams thoroughly and boil them in a pot with water until they open up.2. Shred the leek, and chop the remaining vegetables into small pieces for later use.3. Melt the butter in a pan and sauté the garlic until fragrant. Then add the vegetable pieces and stir-fry for a few minutes.4. Add the chicken broth and clam broth. After the vegetables become soft, add the milk and clams.Delicious Clam SoupIngredients PreparationHalf a kilogram of clams, 150 grams of tofu, six mushrooms, four button mushrooms, 50 grams of white radish, an appropriate amount of scallions and ginger, 15 grams… -
How to Cook King Crab
The king crab, also known as the emperor crab, is named for its massive size. It is also referred to as the "king of crabs." King crab is a delicacy on the dining table and can mainly be prepared by steaming or stir-frying. Due to its delicious flesh and high nutritional value, it is very popular. What are some ways to cook king crab? Let’s take a look!Nutritional Value of King CrabKing crab is rich in protein and various trace elements. For people recovering from serious illness, eating king crab can play an excellent nourishing role. Compared to ordinary crabs, king crab has more meat, making it very convenient to eat. If you have elderly people or children at home, you might consider buying king crab to enjoy.How to Cook King Crab: Scallion Oil King CrabIngredients1 king crab, appropriate amount of scallions and ginger slices, 1 sprig of cilantro, 1/2 red pepper, 10 grams of soy sauce, 6 grams of rice wine, 5 grams of sugar, 3 grams of white pepper powder, 100 grams of clear broth, and an appropriate amount of vegetable oil.Cooking Method1. Clean the king crab and remove the legs, using only the thicker part, totaling 6… -
How to Make Winter Melon Soup
Winter melon soup is a very nourishing dish. When paired with mutton, pork ribs, and the like, its nutritional value becomes even richer. Not only is winter melon affordable and of good quality, but the soup made from it also has a refreshing taste and beautifying effects on the skin, making it a favorite among many women as a beauty-boosting delicacy.Nutritional Value of Winter Melon SoupWinter Melon Soup1. Winter melon is rich in vitamin C and potassium salts, which have diuretic and swelling-reducing effects.2. Winter melon contains dicarboxylic acid, a substance that can inhibit the conversion of sugars into fats, making it one of the best ingredients for those looking to lose weight.3. Given the refreshing taste of winter melon, it's not hard to guess that it also has heat-clearing and summer-cooling effects. Being cool in nature, it is an essential dish for summer, and regular consumption can help with tonifying the spleen and beautifying the complexion, as well as relieving coughs and soothing phlegm.Clam and Winter Melon SoupClam and Winter Melon SoupIngredients PreparationMain Ingredients: 1000g winter melon, 400g clams. Seasonings: 1 teaspoon salt, 5 slices ginger, 2 green onions.Preparation Method1. Soak the clams in lightly salted water to let…- 11
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Village in Beijing develops tourism relying on Great Wall resources
An aerial drone photo taken on June 1, 2024 shows the Great Wall and the Shixia Village in Yanqing District of Beijing, capital of China. ( tasteallchina /Chen Zhonghao) BEIJING, June 2 ( tasteallchina ) -- Shixia Village in Yanqing District of Beijing was first built in the Ming Dynasty (1368-1644) and was once an important pass in the north of Juyongguan section of the Great Wall. The village, which is surrounded by mountains, has developed a tourism industry relying on the resources of the Great Wall in recent years and attracts visitors from all over the world. An aerial drone photo taken on June 1, 2024 shows the Shixia Village in Yanqing District of Beijing, capital of China. ( tasteallchina /Chen Zhonghao) A villager sweeps a lane in the morning in Shixia Village in Yanqing District of Beijing, capital of China, June 1, 2024. ( tasteallchina /Chen Zhonghao) A villager works in a garden in Shixia Village, Yanqing District of Beijing, capital of China, May 31, 2024. ( tasteallchina /Chen Zhonghao) Waiters serve local delicacy to customers in Shixia Village in Yanqing District of Beijing, capital of China, June 1, 2024. ( tasteallchina /Chen Zhonghao) Teachers and students from… -
How to Make Tomato Ox Tail Soup
The Tomato Ox Tail Soup is a delicacy made by cooking tomato with chopped ox tail. Not only is the Tomato Ox Tail Soup appetizing in color, aroma, and taste, but it also has high nutritional value and can help nourish the body. It is a preferred soup for winter meals.Method One of Making Tomato Ox Tail SoupIngredients Preparation1 ox tail, 500 grams of tomato paste, 100 grams of sugar, 20 grams of fine salt, a small amount of monosodium glutamate, 1 onion, 150 grams of carrot, 2 bay leaves, 200 grams of flour sauce, 150 grams of boiled turnip, 150 grams of canned peas, a small amount of celerySteps for Making Tomato Ox Tail Soup1. Remove the hair and miscellaneous items from the ox tail and wash it clean. Chop the onion and carrot; pick, wash, and cut the celery into segments.2. Place about 6,000 grams of water in a pot, add the ox tail, and boil on high heat. Then reduce to low heat, removing foam and other impurities. Add the onion, celery, carrot, and bay leaves and cook for 2-4 hours. Remember to replenish water as needed to maintain 4,000 grams of broth, continually skimming off the… -
Biluochun
Basic Introduction to BiluochunDongting Biluochun tea is a famous specialty of Suzhou and one of the top ten teas in China. Biluochun is a world-renowned green tea that has been a prized delicacy since ancient times, even being listed as an imperial tribute tea during the Tang Dynasty. The Suzhou Dongting Biluochun tea is made entirely from tender shoots. Half a kilogram (500g) of Biluochun consists of about 60,000 "one flag and one spear" leaves, which is why it was also known as "gongfu tea" or "new blood tea." High-grade Biluochun requires 60,000 to 70,000 tea buds for half a kilogram of dry tea, demonstrating the fineness of the buds. The best Biluochun comes from the Dongting Mountains on the shores of Lake Taihu in Wuxian, Jiangsu Province.The Dongting Biluochun production area is a famous mixed tea and fruit cultivation region in China. Tea plants are interspersed with peach, plum, apricot, plum, persimmon, orange, white fruit, pomegranate, and other fruit trees. Rows of verdant tea bushes resemble green screens, while the shade of the fruit trees protects them from frost and the sun. The intertwined branches and roots of tea and fruit trees imbue Biluochun with its natural floral and… -
Essential travel guide to Chinese New Year for foreigners
BEIJING, Jan. 31 ( tasteallchina ) -- China is embracing a tourism boom during the upcoming eight-day Spring Festival (Chinese New Year) holiday, according to data from several domestic online travel platforms. The Spring Festival, falling on Feb. 10 this year, is the biggest occasion for family reunions and heralds the beginning of spring. China's tourist spots, with diverse ice-and-snow activities, enchanting tropical scenery, rich folk culture and delectable delicacies, have become increasingly popular among foreigners in recent years. Actors perform a fire dragon dance in a shower of molten iron at the Volga Manor in Harbin, northeast China's Heilongjiang Province, Jan. 29, 2024. ( tasteallchina /Zhang Tao) The country implemented a visa-free policy for ordinary passport holders from some countries last year. It has also rolled out a set of measures to facilitate the entry of foreign nationals for business, education and tourism earlier this month, further promoting the inbound travel spree during the holiday. In mid-January, a report on the 2024 Spring Festival travel market forecast released by China's major online travel agency Trip.com showed that inbound travel orders during the holiday skyrocketed more than 10 times year on year. The orders mainly come from countries including Japan,… -
Glutinous rice balls and bright lanterns light up the Lantern Festival
Today marks the 15th day of the first month of the Chinese lunar calendar, the day when the Lantern Festival is celebrated. Dating back over 2,000 years, the festival commemorates the first full moon night of the Chinese lunar New Year. As an essential Lantern Festival delicacy, glutinous rice balls stuffed with a sweet or salty filling, known as yuanxiao or tangyuan, are the stars of Chinese dining tables during this celebration. In northern China, people usually enjoy yuanxiao, which is rolled in a flat basket, while those in the southern regions prefer tangyuan, which is made by wrapping a glutinous rice flour skin around the filling. Resembling the round moon, both yuanxiao and tangyuan symbolize the Chinese people's wishes for family reunion and happiness despite their different preparation methods. The Lantern Festival is renowned for its lively and joyous atmosphere. In China, a country with a vast territory and a large population, Lantern Festival customs vary by region. On the night of the Lantern Festival, people gather to admire beautiful lanterns, enjoy the view of the full moon, solve lantern riddles, and savor yuanxiao or tangyuan. The conclusion of the Lantern Festival marks the end of the Chinese Lunar… -
The Authentic Method to Make Xinjiang Big Plate Chicken – Complete Recipes
Xinjiang Big Plate Chicken is a famous dish in the Xinjiang region, with multiple accounts of its origin. The true origin cannot be traced but it likely emerged around the late 1980s. The main ingredients are chicken and potato chunks, cooked together with belt noodles. The dish is colorful, featuring tender and spicy chicken alongside soft and sweet potatoes. It has a blend of spiciness and fragrance, combining coarseness with delicacy. It's also economical and perfect for family gatherings and friends' reunions.Complete Recipes: Method OneIngredients:A fresh chicken (preferably freshly slaughtered), four potatoes, mushrooms, four green and red bell peppers, an adequate amount of scallions, ginger, and garlic, a few cinnamon sticks, star anise, bay leaves, fennel seeds, a handful of coriander, about seven or eight Sichuan peppercorns, a handful of garlic cloves, a bunch of Thai chili peppers (adjust according to taste preference), and some belt noodles (wide pulled noodles).Cooking Process:Step 1: Cut the fresh chicken into one-inch cubes. Prepare all the necessary ingredients.Step 2: Heat up plenty of oil and fry the Sichuan peppercorns until fragrant.Step 3: Add sugar to the hot oil and stir-fry to caramelize. Add the chicken pieces to color them. If you don't want to… -
The Method of Stir-Frying Chinese Cabbage
The scientific name for Chinese cabbage is mustard greens, which have been a common delicacy on the Chinese dining table since their introduction from the Western Regions. There are many ways to prepare Chinese cabbage, and stir-frying is one of them. Today, our editor will introduce you to how to stir-fry Chinese cabbage.How to Select Chinese CabbageBefore learning how to stir-fry Chinese cabbage, let's take a look at how to select it. For leafy mustard greens, choose those with complete leaves that show no signs of yellowing or flowering. For hearted mustard greens, look for ones without softening in the petioles; the thicker the petioles, the better. Mustard greens are not prone to spoilage and can be stored in the refrigerator for about two weeks if wrapped in paper.A Simple Method for Stir-Frying Chinese CabbageIngredients60 grams of Chinese cabbage, 6 grams of carrot, 10 grams of minced meat, an appropriate amount of oil, 1 small spoon of sweet flour sauce, a little ginger, and a little salt.Method1. Cut the Chinese cabbage into pieces and the carrots into thin slices. Blanch them in boiling water, drain the water, add a little salt, mix well, and then plate them. 2. Mix the… -
Qi Ji Whole Roast Lamb
The Qi Ji Whole Roast Lamb is a traditional delicacy that evolved from the whole roast lamb. NameQi Ji Whole Roast Lamb CategorySpecialty Cuisine OriginHebei Province - Shijiazhuang City - Wujixian County The Qi Ji Whole Roast Lamb is a traditional delicacy that has evolved from the whole roast lamb. It is an organic combination of whole roast lamb, various mutton dishes, and other dishes. The most critical aspect is removing the unique "fishy and gamey" taste of mutton to suit people's preference for a light flavor. One of the secrets of Qi Ji's "whole mutton cuisine" is using freshly slaughtered meat, including the head, ribs, legs, hooves, and all the internal organs. After being prepared with traditional methods, it can truly be called "whole mutton cuisine." Due to the aversion of Han Chinese to the fishy and gamey taste of mutton, sensitive individuals would vomit at the smell. To make the whole mutton dining method more acceptable, the chefs of Qi Ji have spent years researching and conducting hundreds of experiments, combining various herbs, to develop a unique process for "removing the fishiness and gameyness." The whole mutton feast, after undergoing these processes, not only retains the texture and… -
Yanggao Cake
The cake, also known as cake flowers, is a traditional fried food loved by the people of Yanggao and surrounding areas, and also a regional delicacy. The main ingredient of the cake is broomcorn millet, which has a long history of cultivation in the northern part of Shanxi Province; according to relevant records, broomcorn millet has been cultivated in the north for 5,000 years. NameYanggao Cake CategorySpecialty Delicacy Place of OriginShanxi Province - Datong City - Yanggao County The cake, also known as cake flowers, is a traditional fried food loved by the people of Yanggao and surrounding areas, and also a regional delicacy. The main ingredient of the cake is broomcorn millet, which has a long history of cultivation in the northern part of Shanxi Province; according to relevant records, broomcorn millet has been cultivated in the north for 5,000 years. It was one of the main crops in the north before the introduction of corn. When the husk is removed from broomcorn millet, it is called yellow rice, and when yellow rice flour is steamed with water, it becomes yellow cake. The cake is made by processing the yellow cake. In 2010, it was listed as a county-level… -
Dukeang Noodles
The shape of Dukeang noodles is similar to "cat ear noodles," and they are a historic delicacy of Zhuozhou. NameDukeang Noodles CategorySpecialty Cuisine OriginHebei Province - Baoding City - Zhuozhou City Dukeang noodles are a historic delicacy of Zhuozhou, named after the ancient region of "Dukeang" which encompasses Zhuozhou.The shape of Dukeang noodles is similar to "cat ear noodles," and they are a historic delicacy of Zhuozhou.Xihegezhuang Village in Zhuozhou is where one of the famous Eight Views of Zhuozhou, "Autumn Harvest in Dukeang," is located, and the tradition of eating Dukeang noodles still exists there today.According to legend, when Jing Ke attempted to assassinate the King of Qin, he presented the "Dukeang map" to the king with a dagger hidden within. Before Jing Ke's attempt to assassinate the King of Qin, he ate Dukeang noodles and offered incense in Dukeang (present-day Zhuozhou) before heading to Yixian. This led to the famous line, "The wind blows cold over the Yi River, as the brave man departs never to return."A popular saying goes, "Jing Ke ate Dukeang noodles, took the map and sword, offered incense, then went to Yixian." -
HePu Gonguan Braised Pork Belly
HePu braised pork belly, particularly famous in Gonguan Town, is a household name. Its deliciousness has made many food connoisseurs crave it again and again. This dish is an essential delicacy for every household during festive seasons. NameHePu Gonguan Braised Pork Belly CategorySpecialty Cuisine OriginGuangxi Zhuang Autonomous Region - Beihai City - HePu County Gonguan braised pork belly is a delicacy from the Hakka people of Gonguan Town, HePu County, Guangxi Zhuang Autonomous Region. It holds a similar status among the Hakka people in Beihai as the braised pork belly with preserved mustard greens does in Meizhou. As an indispensable main course at banquets in Beihai, Gonguan braised pork belly boasts a ruddy color, rich sauce aroma, lean meat that isn’t dry or tough, and fatty meat that’s succulent without being greasy.Gonguan Braised Pork Belly Preparation MethodStart by cooking the pork belly. The best choice for this dish is local pork, which ensures a thick and firm texture with evenly distributed fat and lean meat. Add water to a pot, place the pork belly inside, and also include slices of ginger and rice wine. Cook until the skin is tender, then remove and place in cold water for cooling.Drain the… -
Old Beijing Tea Soup
The tea soup is a traditional snack in Beijing, with its origin dating back to the Ming Dynasty. It gets its name from the way it is prepared, by pouring hot water over it like tea, hence the name "tea soup". Name Old Beijing Tea Soup Category Specialty Delicacy Origin Beijing, Dōngchéng District The tea soup is a traditional snack in Beijing, with its origin dating back to the Ming Dynasty. It gets its name from the way it is prepared, by pouring hot water over it like tea, hence the name "tea soup". There are mainly two types: Beijing tea soup and Shandong tea soup. The tea soup is made using a large copper kettle. After boiling the water, the kettle whistles as steam escapes from beside the lid. The tea soup maker holds a bowl in one hand and lifts the kettle with the other, tipping it so that the boiling water flows into the bowl, filling it up instantly. The main ingredients are glutinous rice flour (high-gluten millet flour), millet flour, brown sugar, white sugar, green threads, red threads, sesame seeds, walnut kernels, mixed fruit preserves, raisins, sweetened red bean paste, and pine nuts. Boiling water is…- 14
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Shangsi Preserved Duck
Shangsi preserved duck is a traditional delicacy in Shangsi County, renowned for its unique texture and flavor. The Shangsi preserved duck is made from locally farmed ducks, processed through curing, air-drying, and roasting techniques, resulting in a preserved duck with exquisite taste, tender meat, and rich flavor. NameShangsi Preserved Duck CategorySpecialty Cuisine OriginGuangxi Zhuang Autonomous Region - Fangchenggang City - Shangsi County Shangsi preserved duck is a traditional delicacy in Shangsi County, famous for its unique texture and flavor. Shangsi preserved duck is made from locally farmed ducks, processed through curing, air-drying, and roasting techniques, resulting in a preserved duck with exquisite taste, tender meat, and rich flavor.A portion of the people in Shangsi County start busily making preserved meats, including preserved duck, beef, pork, and pig intestines. The ducks selected for preserved duck are "local ducks" raised by farmers in paddy fields, rivers, and ponds in the county. The ducks used do not need to be too large, around 2.5 kilograms being quite suitable. After air-drying, the skin of the preserved duck turns white-yellow and the inner duck meat turns brown-yellow. When making preserved duck, people in Shangsi only use salt and fennel powder, no other condiments, allowing it…
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