Yāndǔxiān (腌笃鲜) is a Jiangnan cuisine made from a duo of cured pork and fresh pork with fresh winter bamboo shoots.
Many Chinese dishes have names adopted from folklore. “Yān” means salted pork, and “dǔ” represents the sound of the boiling soup, and “xiān” describe the delicate flavor of the soup. Yāndǔxiān is one of the typical local cuisine.
Ingredients:
- (Winter) bamboo shoots (冬)笋
- ham (Chinese pickled pork) 咸肉
- bean curd (any shape/form) 千张/百页结
- cloud ear fungus 木耳
- green onion
- ginger
- pork rib / pork marrow bones 排骨/棒骨
Tools：
- Pot
Procedures:
-
Put both porks into a pot and add water till all submerged. Add some cooking wine.
将猪肉放入锅中加水至完全浸没。加入少许料酒去腥。 -
Heat til the water boils, and then wash the porks.
水煮开后取出猪肉洗净。 -
Perform the same procedures above to the bamboo shoots.
将冬笋同样焯水去除草酸。 -
Add porks again into a clean pot with enough water, put in the green onion, and cook till boiled.
将猪肉和葱放入一个新的干净锅中加水煮开。 -
Turn fire down to medium-low slow cook for at least half hour.
大火煮开后转文火炖半小时以上。
-
Put sliced bamboo shoots in, and turn up the fire to bring to boil.
加入切好的冬笋后转大火煮开。 -
Turn fire down to medium-low slow cook for at least half hour.
大火煮开后转文火炖半小时以上。
- Put cloud ear fungus and bean curd in, and turn up the fire to bring to boil.
加入黑木耳与百叶结后转大火煮开。
- Turn fire down to medium-low slow cook for at least half hour.
大火煮开后转文火炖半小时以上。
