Chongqing Jianghu Cuisine (1)

Author: / Country: Mainland China
Publisher:
Publishing Date: 2001-11-01
Features: Represents a fire radical on the left and an upper bar radical on the right. Bitter radish goose webbed toe soup is a delightful dish for summer and a staple soup at home. The soup is fresh and flavorful, with a slightly bitter aroma, tender goose webbed toes, and is popular in street-side restaurants.
Ingredients:
Goose webbed toes 1000g
Bitter radish 500g
Old ginger 30g
Salt 5g
MSG 3g
Pepper 2 tsp
Cooking Method:
1. Remove the toes and spots from the goose webbed toes, rinse them, and blanch in boiling water, then remove. Peel the bitter radish, rinse it, and slice the old ginger.
2. Add water to a stewing pot, place the goose webbed toes and ginger slices in it, bring to a boil over high heat, skim off the foam and impurities; add pepper, reduce heat, and stew until the goose webbed toes are 80% cooked. Add the bitter radish and stew until tender. Season with salt and MSG before serving.
Pickled Goose Intestines Pickled goose intestines are widely popular in the Baju region, with almost every household having them. The Dictionary of China says, “Pickled vegetables are famous in Sichuan.” This is no exaggeration. In the old days, when a girl was about to marry, one of her dowries would be jars of pickled vegetables, beautifully decorated and carried to the groom’s house in a ceremonial box. Three days after the wedding, the new wife would personally cook dishes to honor her in-laws and demonstrate her culinary skills. Therefore, the bride’s family would teach her how to cook a few good dishes, or else she might be ridiculed by her in-laws. If the bride’s family made excellent pickled vegetables, taking a few from the dowry jars to cook flavorful dishes would not only make the bride feel proud but also give her family a sense of honor when they talked about it during the return visit. It is said that Pickled Goose Intestines was presented to us by a newlywed, a specialty dish she excelled at. The dish features crisp and tender goose intestines with a prominent pickled flavor.
Ingredients:
Fresh goose intestines 500g
Sichuan peppercorns 5g
Pickled radish 50g
Scallions 10g
Pickled red chili peppers 20g
Cilantro 5g
Pickled ginger 15g
Salted peanuts 10g
Salt 2g
Sugar 10g
Mixed oil 75g
Sweet potato starch 2g
Cooking wine 10g
MSG 3g
Cooking Method:
1. Rinse the goose intestines, scrape off the mucous with a bamboo chopstick, and cut them into 10-cm segments. Blanch them in boiling water and remove.
2. Cut the pickled radish into, chop the pickled red chili peppers and pickled ginger, and rinse the cilantro and chop it.
3. Heat the wok over high heat, add mixed oil until it reaches 60% heat, then add the pickled radish, pickled red chili peppers, and pickled ginger, stir-fry until fragrant; add Sichuan peppercorns to release their aroma, then add the goose intestines, pour in cooking wine, stir-fry, add salt, MSG, and sugar. Thicken the sauce with sweet potato starch quickly; before serving, toss in scallions, sprinkle with salted peanuts and chopped cilantro.
Pickled Chili Stir-Fried Chicken Offal Chongqing people call all chicken collectively "chicken offal," including liver, heart, blood, intestines, and kidneys. Pickled Chili Stir-Fried Chicken Offal is a typical home-style dish that transforms discarded ingredients into delicious food. The finished dish has a prominent flavor, crisp texture, savory and slightly spicy taste, and is rich in pickled chili flavor.
Ingredients:
Chicken offal 250g
Salt 2g
Celery 30g
MSG 3g
Pickled red chilies 30g
Cooking wine 10g
Pickled ginger 20g
Bean starch 2g
Garlic 10g
Mixed oil 50g
Cooking Method:
1. Rinse the chicken offal, slice it, and season with salt. Cut the celery into sections, slice the garlic, and chop the pickled chilies and pickled ginger.
2. Heat the wok over high heat, add cooking oil until it reaches 70% heat, then add the seasoned chicken offal, stir-fry with pickled chilies and ginger, add cooking wine and celery sections, stir-fry, add MSG, thicken the sauce, and serve.
Sprout Pickled Duck Sprout pickled vegetables are one of Sichuan’s four famous pickled vegetables, alongside winter vegetable, preserved mustard greens, and large head mustard greens. Xufu sprout pickled vegetables from Yibin are yellow-brown in color, shiny, with evenly sized roots and a sweet, fragrant aroma, with a crisp and tender texture. Using sprout pickled vegetables in cooking can enhance aroma and flavor. Sprout Pickled Duck has a golden color, tender meat, and rich aroma.
Ingredients:
Old duck 1 (1500g)
Sprout pickled vegetables 100g
Ginger 10g
Scallions 20g
Pepper 2g
Sichuan peppercorns 20 seeds
Fermented juice 50g
Salt 10g
MSG 5g
Mixed oil 1500g
Consumption 100g
Cooking Method:
1. After slaughtering the duck, pluck all the feathers, make a cut below the duck’s belly, remove all the internal organs, rinse it, and blanch in boiling water to remove all the blood, then remove and dry the water. Wash and chop the sprout pickled vegetables, then stir-fry until fragrant. Mix salt, pepper, Sichuan peppercorns, MSG, and fermented juice to make a marinade. Slice the ginger and cut the scallions into sections.
2. Rub the marinade all over the duck, applying more to the thicker parts of the meat, and marinate for 1 hour.
3. Heat the wok over high heat, add mixed oil until it reaches 70% heat, then add the duck and fry until the skin is golden brown, remove and drain. Stuff the sprout pickled vegetables, ginger slices, and scallion sections into the duck’s cavity, place it in a dish, cover with high-temperature film, and steam over high heat until the duck meat is tender. Remove the film and serve the whole duck.