Eating Your Way Across China 143 Drunken chicken (zui ji)—Tender pieces of parboiled
chicken marinated in Shaoxing wine.
Bean curd and mushrooms (kao fu)—Spongy bean
curd blended with wood ears, golden rod and peanuts,
marinated in a sweet brown sauce.
Preserved bamboo shoots and soy beans (you men sun
mao dou)—Lightly-cooked shreds of bamboo mixed with
soybeans, laced with light sesame sauce.
Home-style pork in brown sauce (wai po hong shao
rou)—Chunks of pork that are half fat and half lean
meat, cooked slowly until extremely tender in soy sauce,
ginger, Shaoxing wine, sugar and star anise. Served with
hard-boiled eggs and bean curd twists. A related dish of
Shanghai fame is braised pork knuckles (ti pang), which
is a whole piece of meat on bone cooked slowly in the
same sauce until it is about to fall off the bone.
Freshwater shrimp (qing chao he xia ren)—Another
Shanghai favourite: small freshwater shrimps peeled and
quickly sauteed over hot fire. Eaten by dipping in black
vinegar sauce.
Salt and pepper spare ribs (jiao yen pai gu)—Pork ribs
marinated in wine, soy sauce, garlic and sesame oil, and
A serving of home-style pork in brown sauce, with hard-boiled eggs and
bean curd twists.