This is a distinctively flavoured braised pork seasoned with soy sauce, developed by a Third Cook named Gao at the beginning of the 1920s, and drawing on the characteristics of the all the types of braised pork seasoned with soy sauce in the Lanzhou district.
For Gao Third braised pork, take the front cuts of a fat pig as the raw material , accompanied by rock sugar, guizi, cloves, Chinese cassia, Chinese prickly ash, caoguo and daxiang seasonings, and braise at a moderate temperature for several hours until cooked.
Gao Third braised pork is reddish-yellow in colour, with a rich fragrant flavour; it is tender and not pulpy, fat and not greasy; and because of this it has become a Lanzhou delicacy with its own unique style, warmly received by the people.
The Yuebinlou Restaurant
The original Beijing Yuebinlou Restaurant was built at the end of the Qing Dynasty, and had a nearly one-hundred-year history. In 1912 it moved from Beijing to Shanghai. After Liberation, to support the construction of the North-West and to make the Lanzhou market prosper, in 1956 it came to Lanzhou.
The Yuebinlou Restaurant is celebrated for its Beijing-style stir-fries. They can make more than 200 dishes of every kind; they produce more than 70 fine pastries and staples. Of these, the traditional varieties, mushroom chicken slices, sour hot fish, pipa prawns, and roast duck, as well as shortcrust pastries, longxu noodles, silver thread rolls, and kaihua steamed bread are quite well-known.
Today's Yuebinlou is divided in two, the front and rear buildings; there are three restaurants, and it can receive more than 330 customers at one time. The restaurant in the rear building is entirely private rooms, with silver wine service and dinner service, and ivory chopsticks. On the sixteen wooden partitions which divide up the private rooms are drawn and carved 108 traditional landscape and flower-and-bird paintings, making the private rooms look antique and giving them a distinctive charm.
The Jingyanglou Restaurant
The Jingyanglou Restaurant has Yangzhou bangkou cuisine ; it deals in more than one hundred chicken, fish, pork, dessert, vegetarian and seafood stir-fried dishes. Its xiuqiu dried scallops, lily whole chicken, assorted fruit purees, fish slices sauté, radish sliver pancakes, deep-fried chicken balls, squirrel yellow croaker (fish), sweet-scented osmanthus shark's fin, and four happiness shaomai are all quite well-known.
Translated from 'Famous Dishes and Local Snacks' in Duan, Qi and Li eds., Gansu Tourist Guide (1982), China Tourism Publishing House, Beijing
[Edited at 2009-06-17 03:54 GMT]
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chica nueva New Zealand Local time: 13:55 Chinese to English
"Sanhegong" and its crystal cakes: "Sanhegong" is located in the central section of Qin'an Road in Lanzhou City. According to tradition, the name "Sanhegong"[1] came about in this way. In the Qing Tongzhi reign, three individuals called Zhou, Liu and Zheng made a joint investment in it and ran it together, and so it was given its name. Before Liberation, "Sanhegong" mainly dealt in edible seaweed, cakes and pastries, sweets, vinegar, soya sauce and mianjiang[2]. The item which had the highest reputation of them all was crystal cakes. When this type of short crust cake is made, it is added to sugared leaf-lard cubes, shaped like crystals. The blending is precise so that it is rich and not greasy, crisp and sweet, good for everyone young or old. It was praised throughout the whole of "Gold City"[3], and became something that the city residents would give their friends and relatives as a present. Travellers going backwards and forwards from south and north were struck by the name and many people bought them.
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