Shanghai to S.F.

12-10-2013 Tue. chilly, sunny. 



BREAKFAST --- coffee
LUNCH --- ( at airport)  Chinese fried twisted bread | wonton soup 
AFTERNOON-TEATIME --- ( on plane ) tea 
DINNER --- airline food 
AFTERNOON-TEA-TIME --- latte | chocolate baguette 
DINNER --- ( at Shanghai Bund SF)  Yang-zhou tofu noodle with shrimp, chicken and mushroom in chicken broth | stir-fried threaded potato | xiao-long bao | kau-fu |spicy cucumber |  rice 

 ***

 

• Shanghai Bund SF goes downhill

a Yangzhou dish on the first day of March

3-01-2010 Mon. mild, sunny

BREAKFAST --- coffee | flute cookie
LUNCH --- rice with steamed short ribs (leftover)
AFTERNOON-TEATIME --- green tea | apple
DINNER --- sauteed winter greens (you-cai) | dried tofu threads poached in chicken broth with threaded Jing-hua prosciutto, needle mushrooms, radish sprouts, pickled bamboo shoots, and fresh ginger ( Yangzhou Gan Si) | rice | red wine

• You left at the Yellow Crane Terrace / down to Yangzhou in the misty month of March / Your sail , a single shadow, becomes one with the blue sky / till now I only see the Yangtze, on its way to the horizon and beyond -- Li Bai (701-762AD)
  

• 故人西辞黄鹤楼, 烟花三月下扬州. 孤帆远影碧空尽, 唯见长江天际流. -李白

Brave the storm for Yangzhou dried tofu threads

1-30-2010 Sat. temperature in teens, snow

WEEKEND BREAKFAST --- coffee | toasted limpa bread | eggnog |
grapefruit | apple
AFTERNOON-TEATIME --- Long-jing green tea | Mandarin orange
DINNER --- (at T.S. Chinese restaurant) Yangzhou poached dried tofu threads | sauteed celery with fresh lily bulb petals and ginkgo nuts | clay pot of simmered eggplant with salt-cured fish | sauteed white fish fillet in rice wine sauce | rice

• The snow storm did not stop us from having a nice dinner with Sharon and her family at T.S. Chinese restaurant. The cooking is authentic, and some ingredients such as delicate dried tofu threads, fresh lily bulb petals are rarely seen in most of Chinese restaurants around here.
  

Yangzhou poached pressed tofu threads

• 1 cup Yangzhou dried tofu threads
  
• 1/2 cup needle mushrooms or shiitake mushrooms
  
• 1/4 cup fresh or pickled winter bamboo shoots
• 10 small slices of Jinghua prosciutto
  
• 1/4 cup wood-ear, revived by boiling for 30 minutes
  
• 1 small piece fresh ginger
• 4 green onions
  
• 1 egg
• 1 cup chicken broth
  
• 1 tbs soy sauce
• 1 tbs rice wine
• 1 tbs cooking oil
• salt, sugar
• radish sprouts ( garnish)
  

1. cut all ingredients into thin thread size.
2. heat a tsp oil in a pan, beat the egg and add it to the pan, spread the egg and form a thin layer. remove from stove, take the egg sheet out carefully and cut it into thread size.
   
3. rinse the tofu threads in hot water, drain. add 3/4 cup chicken broth to a pot, add tofu threads, add a little water, cover and simmer over low heat for a hour.
   
4. heat 1 tbs oil in a pan over medium heat, add mushrooms, add soy sauce and rice wine, saute for 2 minutes
   
5. add the rest of the ingredients to the pan, add 1/4 cup chicken broth, turn to low heat and simmer for 10 minutes
   
6. take the tofu threads out from the broth, put into a big bowl to form a mound
   
7. spoon out the mixture in the pan and arrange it around the tofu thread mound. slowly pour the broth into the bowl.
   
8. garnish with ginger threads and radish sprouts, serve hot.