Taizhou Recipes

Author: Fang Peili, Wang Youwu / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: The famous courtesan Yu Tang Chun (also known as Su San) is falsely accused of a capital crime and faces a joint trial in the third hall. The censor presiding over the trial happens to be Wang Jinlong, who had once sworn eternal love with Su San. When Wang sees Su San, he cannot control himself, and the two judges, Pan and Liu, expose the injustice, clearing her name. Wang and Su San are reunited.
Ingredients: 300g large shrimp, 300g cut squid, 50g green peas, 50g ham.
Seasonings: Appropriate amounts of chicken broth, ketchup, salt, MSG, and starch.
Instructions:
1. Blanch the shrimp and squid, then marinate them. Blanch the ham to remove the fishy smell.
2. Sauté the shrimp and squid in hot oil, then stir-fry them until fragrant. Add chicken broth and ketchup for seasoning. Add green peas and ham, season with salt and MSG, thicken the sauce, and serve in a dish. Wrap the dish in red glass paper and tie it with a red ribbon.
Characteristics: The four main ingredients symbolize the four characters in the story. The dish is wrapped in red glass paper, glowing red from the inside out. The taste is both sour and sweet, reflecting the emotions of Wang Jinlong and Su San during the trial.
The Farewell of King and Beauty
At the end of the Qin Dynasty, during the Chu-Han contention, Xiang Yu was trapped by Han Xin's strategy in Gaixia, surrounded by songs of Chu, and his army's morale collapsed. Xiang Yu drank with Yu Ji in his camp before parting, and Yu Ji, loyal and unwavering, took her own life.
Ingredients: 750g softshell turtle, 50g fish meat, 50g chicken breast meat, 50g fat, egg whites, carrot threads, lettuce threads, green bell pepper threads, potato threads, egg skin threads, and corn shoots.
Seasonings: Appropriate amounts of scallions, ginger, cooking wine, salt, MSG, starch, and salad oil.
Instructions:
1. Clean and blanch the softshell turtle, then remove the black skin. Heat the oil, add scallions and ginger, and stir-fry the turtle until fragrant. Add cooking wine and water, simmer until the turtle is tender and falls off the bone, with a thick broth. Season with salt and serve.
2. Chop the fish meat, chicken meat, and fat into paste, mix with cooking wine, salt, and MSG to form small balls. Roll them in carrot threads, lettuce threads, green bell pepper threads, potato threads, and egg skin threads, then deep-fry and remove.
3. Arrange the turtle to form the face of the king, place it on the fish meat, and arrange the balls around it.
Characteristics: The ingredients reflect the characters' images, with vibrant colors and tender meat.
P12-13