court VOL II | Li-Ren Cuisine

[Kitomine 902]

 The Foods of Jùn Lèi

VOL II

 

 

Published by 

The Grand Secretariat

On the Year of The Dragaar, 190 S.A.

 

---

Jùn Lèi is renowned for its diverse culinary delights and dietary traditions. This informative book will guide you on your next visit to a tea house or in preparing delicious meals at home!

───────────────────── ꕤ ─────────────────────

Table of contents

1. Daylong Duck
2. Boiled Chicken Fruit

3. Gold Coin Beef
4. Candied and Biting Pork
5. Wontons
 

[!] A stall serving Li-Ren street food.

 

Li-Ren culture boasts a wide array of dishes for everyone to enjoy. With centuries of history shaping its culinary landscape and new dishes being created every day, Li-Ren cuisine beautifully balances tradition and innovation. Each meal offers a taste of the past while embracing the flavors of the present, ensuring a dining experience that is both timeless and fresh.

 

Daylong Duck is a dish consisting of a duck specially bred for consumers. Slaughtered 65 days after hatching, this dish afterwards is cooked in a closed oven to give it a crispy skin. The dish is meant to be carved of most of its meat leaving little left, with the main attraction being a layer of thin, crispy skin that is eaten with whatever the consumer wants or is given, common sides to accompany this dish are cucumbers and spring onions. Inside the duck can be a variety of different things typically depending on the cook. From pickled radishes to just nothing.
 

Jīròu shuǐguǒ, roughly translates to, Boiled Chicken Fruit, is a strange dish that mixes the flavors of chicken and sweet melons into one on the fork. It starts by boiling a pot of water until it can be classified as a rolling boil (large and plentiful bubbling. Constant steam). And put pieces of chicken meat in to boil. While it boils take a honeydew melon and carve it into any kind of design you wish. Set the melons on a plate, it will act as another plate of sorts for the chicken. When the chicken has finished boiling as can be seen by its white coloration. Cut it into pieces or stringy strips and top it on the melon used as a base. Add whatever toppings to it to make the meal more enjoyable for the consumer’s palate.

 

 

Gold Coin Beef is a luxurious dish featuring thin slices of beef that total up to a pound of meat in total. Start by cutting a piece of beef. Marinate beef with the following ingredients. Sugar, salt, sesame oil and wine for at least 4 hours. Marinate overnight for the best results. Put along the edge of a plate with the middle of the plate being available for a centerpiece of your choosing. 

 

 

This classic household recipe is just as classic comfort food in Li Ren culture. It starts off with pork shoulder being cut into one inch cubes or however close the chef can be with this measurement. Next in a medium sized bowl place these pieces and cover them with soy sauce, salt, sugar, green onions, and a single unit of egg white. Stir these well. Heat a quart of cooking oil in a saucepan. While waiting for this, cover your marinated chicken pieces in cornstarch. When your oil is hot, scrape the contents of the bowl into the pan and cook for about ten minutes in which it will evenly brown. Carefully take out the food and set aside somewhere for it to cool and dry. Finally delivered on an available plate or bowl, this dish goes well if mixed with another such as being atop rice.

 

 

A recipe with a rich cultural history and even richer taste. Start off by creating the filling. Do this by combining ground pork, mushrooms, soy sauce, chopped green onions, corn starch, and seasonings. Next take spoonful's and place them in the wonton wrapping (will be covered in the next paragraph) and fold them. Afterwards place them in hot oil and cook until they turn crispy with a golden brown outside to show for it. 

 

For Wonton wrappers you only need four ingredients and they must be made first so you can even have wontons to begin with. The ingredients are; one egg, ⅓ cup of water (if it is still too dry, more can be added until you are satisfied), flour, and a pinch of salt. Beat the egg, then add the water. Combine flour and salt in a bowl, create a well in the center, and pour in the egg mixture. Mix well, increasing the water if the mixture is too dry, until a pliable dough has formed. Knead dough until elastic, cut dough into two balls. Let rest under a damp cloth for 10 minutes. Cut each ball into four equal pieces and roll the pieces into 10 squares

 

 

───────────────────── ꕤ ─────────────────────

For the Li People, food is an art form, much like their tea. Each dish requires many hours to create, with a great deal of care and attention to detail. This meticulous process ensures that every meal is a masterpiece, reflecting the rich cultural heritage and culinary traditions of the Li People.

───────────────────── ꕤ ─────────────────────

 

Spoiler

Mostly written by TurboDog, some by Kitomine
Jùn Lèi Discord:
https://discord.gg/Vp8kYCpGS6

 

 

Signed,

Her Ladyship, Mochou

High Elder and Shoya of Jùn Lèi

 

Her Excellency, Kato Hanako
The Lady Beauty

 

 

---

 

[Jadvig 4]

This is so clearly written by someone who has done no research into Asian cuisine