Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

One of my favourites, which I omitted to mention before is 猪皮冻 (zhū pí dòng), pig skin jelly.

 

zhupidong.thumb.jpg.889d5ea145cead46ff2773d04d59cf59.jpg

 

This is basically pig skin boiled in water to make a gelatinous broth which on cooling turns to jelly. Various flavourings can be added just as you would with most stocks, ginger and garlic being the most common. I've seen suggestions to add soy sauce (usually on American Chinese websites), but never seen that here.

 

Surprisingly delicious. Unsurprisingly served cold.

 

 

 

liuzhou

liuzhou

One of my favourites, which I omitted to mention before is 猪皮冻 (zhū pí dòng), pig skin jelly.

 

zhupidong.thumb.jpg.889d5ea145cead46ff2773d04d59cf59.jpg

 

This is basically pig skin boiled in water to make a gelatinous broth which on cooling turns to jelly. Various flavourings can be added just as you would with most stocks, ginger and garlic being the most common. I've seen suggestions to add soy sauce (usually on American Chinese websites), but never seen that here.

 

Surprisingly delicious.

 

 

 

liuzhou

liuzhou

One of my favourites, which I omitted to mention before is 猪皮冻 (zhū pí dòng), pig skin jelly.

 

zhupidong.thumb.jpg.889d5ea145cead46ff2773d04d59cf59.jpg

 

This is basically pig skin boiled in water to make a gelatinous broth which on cooling turns to jelly. Various flavourings can be added just as you would with most stocks, ginger and garlic being the most common.

 

Surprisingly delicious.

 

 

 

liuzhou

liuzhou

One of my favourites, which I omitted to mention before is 猪皮冻 (zhū pí dòng), pig skin jelly.

 

 

 

This is basically pig skin boiled in water to make a gelatinous broth which on cooling turns to jelly. Various flavourings can be added just as you would with most stocks, ginger and garlic being the most common.

 

Surprisingly delicious.

×
×
  • Create New...