Jiangsu Lo­tus Leaf Chicken

Vision Magazine - - Wellness -

Shaox­ing Wine Chicken

Named af­ter its place of ori­gin, this tra­di­tional Chi­nese dish is a healthy, yet hearty food choice. With chicken en­riched by a clas­sic aroma of the Shaox­ing wine (Chi­nese rice wine), this dish brings ben­e­fits to the liver, kid­ney and blood cir­cu­la­tion in the body.

紹興醉雞

紹興醉雞是浙江紹興傳統的漢族名菜,散發濃郁的酒香。具有滋養肝腎、補益氣血等功效,地方飲食中極好的營養補品。這道菜以蒸煮為主,符合現代人少油的烹調原則,而加入的當歸、枸杞等中藥藥材具保健功效。

Tai­wanese Sesame Oil Chicken

Sesame oil chicken is a healthy and ap­peal­ing Tai­wanese dish. The chicken is sim­mered for a long pe­riod of time in soup con­tain­ing sesame oil, rice wine and gin­ger. This de­light­ful soup is of­ten con­sumed to im­prove health and in­crease warmth and is of­ten given to moth­ers af­ter birth.

A tra­di­tional sum­mer dish from Jiangsu Province, the chicken is ten­der and de­li­cious with ex­tra flavour and health ben­e­fits from the lo­tus leaf wrap­ping. This light dish can cool the body in sum­mer, im­prove ap­petite, and is ben­e­fi­cial for the hu­man or­gans, blood, bones and mus­cles.

江蘇荷葉雞

荷葉雞是江蘇傳統的漢族名菜,也是夏令時菜。以蒸煮為烹飪方式,除肉質細嫩,滋味鮮美外,還能滋補養身。具有補虛損、益五臟、實筋骨、活血脈、耐寒暑、清熱法等功能。 臺灣麻油雞

為臺灣著名小吃之一,最早被記載在唐朝的食療本草,「取雞一隻,洗淨,與烏麻油二升熬香,放油酒中浸一宿,飲之。」麻油、米酒、薑是主要的成分。中醫觀念中,麻油性味生時偏寒、加熱後轉熱;而薑跟酒也都偏熱性,因而麻油雞是熱補料理,適合體質虛寒者。

Poached Chicken

The pleas­ant light flavour of this cold Shang­hai dish is achieved by cook­ing the chicken in plain wa­ter, and served by dip­ping into soy sauce. The ori­gin of Poached Chicken traces back to the late Qing Dy­nasty, over 100 years ago.

白斬雞

白斬雞又稱三黃油雞,是上海地區傳統名菜,多用於宴席冷盤,供佐酒之用。上海白斬雞始於清朝末年,先在酒店出現,用本地飼養的浦東三黃雞製成,因為口味清爽受到民眾的青睞。

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