The "Drunken Chicken" is worthy of its name and is first cut into pieces, cut into pieces and boiled with ginger, salt and spring onions and preserved in alcohol. The drunken chicken is then kept in the refrigerator overnight. This salty delicacy of a dish is served chilled and has a liqueur flavor that is like the mixture of chilled alcohol and juices. Maybe Pudong bars will surely benefit from this delightful alcoholic treat.
Red Braised Pork (Hong Shao Rou)
& # 39; Hongshao Rou & # 39; s; is a standard dish for dinner and a common dish in homes and restaurants. This classic is made with pork belly combined with garlic, ginger, aromatic spices, soy, rice wine and sugar. The pork is boiled until fat and skin are greasy so it can melt in the mouth. The sweet sauce is served thick and sticky.
Does not the idea of a giant Chinese meatballs sound good? Well, Lion's Head Meatballs are a treat for your taste buds. These huge meatballs resembling a lion's head are a delicious dish with crabmeat and cream. The porky differences and softness are just right with a bowl of rice in addition. The simple version is steamed or steamed with cabbage, while the red wine is cooked with soy sauce.
Sweet and Sour Spare Ribs
Perhaps one of the best known dishes in China is the sweet and sour spare ribs. The main ingredient of this popular dish is sugar and vinegar. Fresh pork ribs are cooked and fried and covered with sweet and sour sauce.
Although the name comes from an ancient legend, the beggar chicken is a rich dish when it comes to flavor and taste taste. A marinated and stuffed chicken is sealed with lotus leaves and wrapped in parchment paper with mud. The chicken is then fried in open fire. The fully cooked packet forms a hard mud cup around the chicken. This process maintains the original taste and aroma of the chicken, and once broken, the scent is simply intense, and you want to bring that soft meat into your tantalizing taste buds.