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Bamboo, quail eggs offer fresh take on classic braised pork

Bamboo, quail eggs offer fresh take on classic braised pork

2024-05-19

One restaurant in Taipei has put a new spin on classic Shanghainese braised pork, adding bamboo shoots and quail eggs to this old favorite. And that’s not even mentioning their beef which is cooked with spring water. So how is it? Let’s find out!

This braised pork is deliciously fatty, its syrupy red sauce smuggling a hint of sweetness in with the savory.

After already being braised once, the pork is joined by quail eggs and bamboo shoots to be reduced over high heat.

Then it’s simmered for seven to eight minutes on low.

Next it’s stir-fried, but no starch is needed. The heat itself reduces the sauce until it becomes sweetly caramelized.

Wu Cheng-hsun
Restaurant manager
Adding some Taiwanese bamboo shoots and quail eggs adds a different texture to the traditional recipe. It becomes much sweeter and less oily.

The sauce is also the star of their pork ribs with rice cakes. The ribs are initially marinated in huangjiu and soy sauce, but here they’re also rolled in breadcrumbs to make them crispy. The deep-fried Ningbo rice cakes have less sauce to highlight the flavor of the ribs.

You can also try the spring water beef flavored with wild pepper, celery andcoral fungi.

The water is drizzled over the beef, letting its gently spicy aroma accentuate the sweetness of the meat.

Wu Cheng-hsun
Restaurant manager
The salty and complex spring water can bring out the natural sweetness of the beef. We also add a few pickled peppers to boost the flavor.

Putting a fresh twist on some classic favorites can create an entirely new experience.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

經典上海菜"老菜新作" 紅燒肉加桂竹筍.鵪鶉蛋增口感

2024-05-19

經典上海菜紅燒肉,台北有餐廳,師傅發揮巧思,老菜新做加入桂竹筍、鵪鶉蛋增添口感,另外還有泉水牛肉,味道如何一起去品嘗。

濃油赤醬的紅燒肉,一入口,五花肉吃來肥美,鹹中帶甜的醬汁,充滿醍醐味。

滷過一遍的五花肉,還有鵪鶉蛋、桂竹筍,送入不沾鍋大火收汁。

接著把火關小,慢慢㸆7到8分鐘。

來回翻炒,紅燒肉不勾芡,靠火力讓醬汁變得濃稠,也逼出焦糖香。

[[店經理 吳政勲]]
“加入台灣的桂竹筍跟鵪鶉蛋,增加跟一般傳統做法不一樣的一個口感,吃起來非常的甜而不膩。”

同樣講究醬香的排骨年糕,原本是黃酒、醬油醃漬的排骨,師傅改沾麵包粉,吃來更酥脆。炸過的寧波年糕,減少醬汁,更能吃到排骨原味。

再品嘗泉水牛肉,山泉水加入野山椒、芹菜、珊瑚菇,煮出風味。

淋在牛肉上,讓微辣的山泉水,襯托牛肉甜味。

[[店經理 吳政勲]]
“鹼性的深層礦泉水,那可以帶出,就是牛肉的一個鮮甜的感覺,額外的部分,我們還有加入一點,少許的一個泡椒,而去做一個提味。”

老味道加入新巧思,讓風味、口感大不同。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週日至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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