*5. Ants Climbing a Tree
[Ingredients]: Vermicelli, minced pork, sauce, green onion, ginger, garlic, broth
[Cooking Essence]: The name is metaphorical, referring to the minced meat clinging to the vermicelli like Ants Climbing a Tree. The key lies in the soaking of the vermicelli and the control of the heat during stir-frying. The vermicelli must be soaked in warm water until soft but not mushy. When stir-frying, use the oil rendered from the minced meat and the flavor of the sauce to quickly toss them, ensuring every strand of vermicelli is evenly coated with sauce and minced meat, while absorbing the savory flavor of the broth to achieve a dry, fragrant, smooth, and distinct effect.
[Flavor]: The texture is smooth and springy, with a rich sauce flavor and a slightly spicy, appetizing kick. The minced meat is fragrant and crispy, and the vermicelli is well-seasoned. It is a classic home-style dish that goes very well with rice, is quick to prepare, and is full of flavor.
*6. fish-flavored shredded pork
[Ingredients]: Pork tenderloin, matsutake mushrooms, shredded bamboo shoots (or carrots), pickled jueyun chili, green onion, ginger, garlic, sugar, vinegar, soy sauce, cooking wine
[Cooking Essence]: This dish contains no fish, yet possesses its "fragrance." The essence lies in preparing the classic "fish-flavor sauce," where the complex aroma produced by sautéing minced green onion, ginger, garlic, and pickled chili combines with sugar, vinegar, and soy sauce to create a flavor profile that is salty, sweet, sour, spicy, and savory all at once. The shredded pork must be coated in starch and par-fried to remain tender, and the side ingredients should be cut into uniform thickness and stir-fried over high heat to ensure "wok hei."
[Flavor]: It has a rich texture, with tender shredded pork and crunchy side ingredients. The flavors are clearly layered, integrating sour, sweet, spicy, savory, and fragrant elements. It is very appetizing and refreshing, a representative dish that tests a chef's ability to control complex flavor profiles.
*7. spicy blood curd and offal stew
[Ingredients]: Duck blood, ox tripe, meat, eel slices (optional), sauce, jueyun chili, various spices
[Cooking Essence]: The focus is on the four words: "Numbing, Spicy, Fresh, and Fragrant." A successful spicy blood curd and offal stew requires a ladle of carefully fried hotpot base as its soul to create a bright red and aromatic broth. The handling of ingredients is all about heat control; the tripe and duck blood must be blanched just right to remain tender and crunchy. The final ladle of scalding hot oil poured over is the finishing touch that activates the aroma of the jueyun chili.
[Flavor]: The broth is bright red, and the numbing-spicy flavor is intense and domineering, with a pungent aroma. The ingredients are diverse and the texture is rich; the duck blood is tender and the tripe is crunchy, leaving one sweating profusely yet unable to stop. It is a hearty choice for dispelling cold in winter and stimulating the appetite.
(Note: This dish is incredibly spicy)
*8. Sweet and Sour Pork Ribs
[Ingredients]: Pork spare ribs, sugar, vinegar, soy sauce, cooking wine, ginger slices
[Cooking Essence]: The golden ratio of the sweet and sour sauce is key, achieving an effect that is moderately sour and sweet, and thick enough to coat the spoon. The ribs are usually blanched or deep-fried first, then simmered with the prepared sweet and sour sauce until the sauce reduces, allowing the flavor to fully penetrate to the bone and the thick sauce to coat every piece of rib. Stir-frying the sugar to create a caramel color is a traditional method that adds a bright red hue and a caramel aroma to the dish.
[Flavor]: The color is glossy and reddish, the taste is sweet and sour, and the meat is tender enough to fall off the bone. It is a classic flavor that is hard for anyone, young or old, from the north or south, to resist. It can be served at banquets or as a warm memory on a home dining table.
*9. Sour and Spicy Shredded Potatoes
[Ingredients]: Potatoes, jueyun chili (dried), spices, garlic, vinegar, salt
[Cooking Essence]: Simple ingredients test basic skills. The potato shreds must be cut thin and uniform and rinsed repeatedly with clear water to remove surface starch, ensuring a crunchy texture after stir-frying. The cooking process emphasizes quick frying over a high flame; the vinegar should be drizzled along the edge of the wok to stimulate the "wok hei and vinegar aroma," and the dish should be removed from the heat quickly to maintain the crispness and tenderness of the potato shreds.
[Flavor]: The texture is crisp and refreshing, and the taste is sour, spicy, and appetizing. It is an excellent home-style dish to go with rice. Simple seasoning can bring great satisfaction, reflecting the culinary wisdom of Liyue's ordinary households in turning the mundane into the delicious.
[Afterword]:
Liyue's cuisine is as vast as the sea; what is recorded in this book is but a drop in the ocean.
The way of cooking is like the way of life; it requires one to experience it with the heart and practice continuously.
(To be continued)
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