The following is the menu of a dinnerparty hosted by a motherinlaw to celebrate the first visit to China of herself and daughter for the parents of her daughterinlaw. The courses are described by this attendee to the best of his knowledge and in the approximate order of their presentation:
-Sliced lotus root stuffed with sticky rice and coated with a red simple syrup
-Zue xia, Drunken shrimp:live shrimp macerated in a tomato, chili base of distilled spirits under a domed glass bowl
-Jujubes in a simple syrup with a maraschino cherry
-roasted chicken steeped in a light chili broth
-jellyfish in vinegar
-green pumpkin vines with enoki
-stuffed squid with a reddened sauce
-short ribs with a quasiworchestershire sauce
-brown mantou with hollowed bottoms served with shrimp and chilies
-poached brusselsproutstalks
-Xiaoshan style fishsoup
-Scallops with pickled green chilies on the halfshell
-Cod served two ways: fillets poached with summer vegetables and mushrooms and thickened, then served and encircled with the tail, fins, head, and remaining parts deepfried
-Tangsuliji with bones, batterdipped deepfried pork pieces with a sweetened starch glaze
-Sauteed eggplant with small clams
-Braised and browned pork fatback in small earthen pots (Dongporou?)
-Tofu soup with julienned capsicums in a starch thickened broth
-Braised cabbage over a flame
-Sauteed wild mushrooms
-Lightly herbed noodles served individually and then a large serving bowl
-watermelon wedges
-Tea, baijiu, beer
12 diners and two children feted during the Transeurasian family gathering
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment