Pickled and Fresh

Xian Du Xian, a specialty dish in the Jiangnan region, originated from Huizhou and is now a local dish in Shanghai. Anhui Cuisine cuisine, Suzhou cuisine and Hangzhou cuisine are representative dishes. This dish has a salty and fresh taste, with a thick soup and white juice. The meat is crispy and fat, and the bamboo shoots are fragrant, crispy and tender, with a strong and fresh taste. According to local culture and taste, there are differences in cooking methods in different regions, with variations in ingredients. However, the basic ingredients include spring bamboo shoots, pork (including various parts), cured meat, ham, braised pork, lettuce, and other ingredients.

Process: Boiling
Taste: Homemade taste
Time: 5 minutes
Difficulty: For beginners to try

Main ingredients:
300g bamboo shoots
80 grams of salted meat
200g river mussel meat
100g of bean curd rope

Auxiliary materials:
Scallion and ginger in moderation
Appropriate amount of cooking wine
Moderate amount of salt

The method of pickled and fresh:

Step 1: Cut the salted meat into pieces and run for two hours.

Step 2: Put the sliced salted meat and pork belly into a pot, add cold water, scallions, ginger, and cooking wine to blanch.

Step 3: Bring to a boil over high heat and cook for two minutes. Pick up the meat chunks.

Step 4: Bring water to a boil in a clay pot, add blanched meat cubes, scallions, ginger slices, and yellow wine. Bring to a boil over high heat, simmer at low heat for one hour.

Step 5: Add bamboo shoots cooked in salt water and dried tofu skewers blanched in water, and cook for another half hour.

Step 6: Turn off the heat and throw a few small peas to adjust the color without adding any seasoning.

Step 7: Drinking a mouthful of fresh soup with meat is really comfortable.