Traditional Preparation: Free-range local chickens from the Sandu Shui area of Xinning county are prized for their firm, flavorful meat. The chicken is chopped into pieces and stir-fried over a wood-fired stove in fragrant local camellia oil over high heat until the surface moisture evaporates and the meat begins to brown. Seasoned simply with slices of ginger,…
Traditional Preparation: This traditional Langshan dish features stone-ground, brine-set tofu from Pukou Village, Xinning county, prized for its delicate, silky texture. Live loaches are kept in clean, flowing water for two to three days to purge any mud and sediment. Place a whole block of tofu in a pot of cold water, then add the…
Traditional Preparation: The Smoked Pork Blood Tofu Balls are traditionally made in the twelfth lunar month by mixing freshly drawn pork blood into stone-ground tofu. The mixture is repeatedly kneaded and pressed into shape, then laid out in the sun to dry. The cured pork is made from locally raised native pigs and slowly smoked over a…
