Tag Archives: meat

Wú Gǔ Jī Liǔ – Chicken Fingers/Chicken Strips – 无骨鸡柳$

Wú Gǔ Jī Liǔ(Chinese: 无骨鸡柳) is one of the most common street food found not only in Shanghai but all over China. Almost every student has tasted this typical street food at the school gate during their school days. It is very common that a crowd of students gather around the vendor to buy the chicken fingers after classes on their way home. Not expensive, generally there’s only¥2 that you can buy one strip.

Liǔ in Chinese means willow. The reason why it is called Jī Liǔ is that the chicken breast has to be cut into several slices of the shape of willow leaves before fried. Different from making it at home, most of the chicken fingers were fried once before vendors come to street to sell them. And when someone wants to buy the chicken fingers, the vendor will fry them again to warm them.(one thing makes it unhealthy is that sometimes the vendor even fries them 3 or more times without changing oil) Before being eaten, the chicken fingers will usually be topped with various flavoring including paprika, ground cumin and hot sauce. Along with a stick inserted, the chicken fingers are easy to hold to eat on the street.

Chicken breast is main and essential. The marinade is necessary which is a mixture of water, dark soy sauce, oyster sauce, yellow wine, MSG(monosodium glutamate), table salt, sugar, ground white pepper, garlic powder, and oil.

Cooking Method:
Cut chicken breast into pieces, and then cut chicken breast pieces into strips as willow leaves. Insert a wooden stick into per strips. Mix all the ingredients together to make marinade. Soak the chicken strips in the marinade in refrigerator for 12 hours to flavor and soften them thoroughly. It is recommended to turn all the chicken strips over in marinade every 2 hours. When the chicken strips are well soused with marinade after 12 hours, pour about 300ml oil to pot and then heat it. When bubbles can be seen, put the chicken strips into hot oil and fry them for about 2 minutes. Then take them out and get rid of oil.

Different from classic friend chicken, there’s no flour wrapping around the chicken. But since it became popular after 2000, it honestly has something to do with western fried chicken. So it’s more like a variation: a type of Chinese localized western fast food. As for street food, to make them faster and sell them more on the street, the vendors fry them at home, so those chicken strips are just semi-finished products, and they fry them again on the street before selling them. And sometimes, owing to problems, they will fry these chicken strips three times and even more. Though it is unhealthy, this repeated process is normally what we usually called street food style.

Possible Variation:
xiāng sū Jī Liǔ – Chicken Fingers/Chicken Strips – 香酥鸡柳

General information: Chicken strips vendor Mr. Zhang around Nextage Department Store on Zhangyang Raod

Xiao Long Bao – Soup Dumplings – 小笼包

Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; pinyin: xiǎolóngbāo) is a type of steamed bun or baozi from the Jiangnan region of China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English.[1]

Xiaolongbao are known as siohlon-meudoe[citation needed] /siɔ33lǫ̃44-mø22dɤ⁺44/ in Shanghainese (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in northern China, but only describes unfilled buns in southern China.

The characters that make up “xiaolongbao” translate literally to “small”, “steaming basket” and “steamed buns (baozi)”, and the whole term may be literally translated as “little-basket buns”. The appearance of xiaolongbao and jiaozi (dumpling) has meant that the xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production, and is never regarded as a jiaozi (which is more usually translated as dumpling) inside China. As is traditional for buns of various sizes in the Jiangnan region, xiaolongbao are pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown, whereas jiaozi are usually made from a round piece of dough folded in half, and pinched along the semicircle. Instead, xiaolongbao is usually regarded as belonging to a whole family of various steamed buns of various sizes sometimes collectively known as tang bao, literally “soup bun”

more/from wikipedia

Photo Credit to: https://commons.wikimedia.org/wiki/File:Xiao_Long_Bao_by_jslander_at_Din_Tai_Fung,_Arcadia.jpg


Rou Jia Mo – Shaan Xi Style Sandwich – 肉夹馍

Rou jia mo, sometimes spelled roujiamo (Chinese: 肉夹馍; pinyin: ròu jīa mó), meaning “meat burger” or “meat sandwich,” is a street food originating from Shaanxi Province and now widely consumed all over China. The meat is most commonly pork, stewed for hours in a soup consisting of over 20 kinds of spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful. There are many alternative fillings available, for example in Muslim areas in Xi’an, the meat is usually beef (prepared Kabob style and seasoned with cumin and pepper), and in Gansu it is often lamb. The meat is then minced into fine shreds or chopped, then mixed with coriander and mild peppers, and stuffed in “Mo”, a type of flatbread. An authentic Mo is made from wheat flour which is made into a batter and stirred repeatedly for an extended period of time and then baked in a clay or mud oven, but now in many parts of China, Mo is made in a frying pan or a pressure cooker (some even substitute the real Mo with a steamed bun), and the resulting taste diverges significantly from the authentic clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of rou jia mo (roujiamo) can vary greatly from vendor to vendor.

Rou jia mo costs around 6 yuan in most parts of China[citation needed] and is considered China’s answer to the Western hamburger and meat sandwiches. In fact, Rou Jia Mo could be the world’s oldest sandwich or hamburger, since the history of the bread dates back to the Qin Dynasty (221 BC – 206 BC) and that of the meat to the Zhou Dynasty (1045 BC to 256 BC). Contrary to popular misconceptions, rou jia mo is not a street food unique to Muslims. It was invented first by the Han Chinese, while Muslims simply substituted pork with barbecued beef or lamb due to Islamic restrictions on eating pork[citation needed].

Rou jia mo (Roujiamo) can be found in many street food vendor stalls or near Chinese mosques. It is called rou jia mo by some vendors, whereas others might call it la zhi rou jia mo (or lazhi roujiamo, Chinese: 腊汁肉夹馍), which simply means rou jia mo with special gravy; yet some others call it bai ji la zhi rou jia mo (or baiji lazhi roujiamo), which means rou jia mo with special gravy in a bread (bai ji refers to the type of bread).

from wikipedia

Pai Gu Nian Gao – Pork chop with Rice Cakes – 排骨年糕

Chop Rice Cake is a special delight, widely consumed in Shanghai, that also happens to be quite economical. It boasts a long history, measured to almost 50 years. This snack is commonly prepared by the method of frying, it usually using such ingredients as a large pork chop and rice cakes. The preparation of this dish calls for the chop to be fried on both sides over medium heat until it reaches a golden brown color, along with a piece of rice cake. This process does not require a lot of time, so that the dish could preserve both: the savory taste of the pork chop and the crispy texture of the rice cake.


People may find this snack in two of the oldest and best known restaurants specialized in preparing Chop Rice Cake – Shuguang Restaurant (previously known as Xiao Chang Zhou) and Xian De Lai Restaurant. The Chop Rice Cakes served in these restaurants are prepared in an absolutely different manner, therefore each of them has its own distinctive aroma, which makes it difficult to choose or favor only one of them.

Photo Credit to: https://www.flickr.com/photos/lordcolus/9059100160