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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. I've seen suggestions to add soy sauce (usually on American Chinese websites), but never seen that here.
Surprisingly delicious. Unsurprisingly served cold.
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. I've seen suggestions to add soy sauce (usually on American Chinese websites), but never seen that here.
Surprisingly delicious.
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.
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.
