Bamboo, quail eggs offer fresh take on classic braised pork｜Taiwan News

One restaurant in Taipei has put a new spin on classic Shanghainese braised pork, adding bamboo shoots and quail eggs to this old favorite. And that’s not even mentioning their beef which is cooked with spring water. So how is it? Let’s find out!

This braised pork is deliciously fatty, its syrupy red sauce smuggling a hint of sweetness in with the savory.

After already being braised once, the pork is joined by quail eggs and bamboo shoots to be reduced over high heat.

Then it’s simmered for seven to eight minutes on low.

Next it’s stir-fried, but no starch is needed. The heat itself reduces the sauce until it becomes sweetly caramelized.

Wu Cheng-hsun
Restaurant manager
Adding some Taiwanese bamboo shoots and quail eggs adds a different texture to the traditional recipe. It becomes much sweeter and less oily.

The sauce is also the star of their pork ribs with rice cakes. The ribs are initially marinated in huangjiu and soy sauce, but here they’re also rolled in breadcrumbs to make them crispy. The deep-fried Ningbo rice cakes have less sauce to highlight the flavor of the ribs.

You can also try the spring water beef flavored with wild pepper, celery andcoral fungi.

The water is drizzled over the beef, letting its gently spicy aroma accentuate the sweetness of the meat.

Wu Cheng-hsun
Restaurant manager
The salty and complex spring water can bring out the natural sweetness of the beef. We also add a few pickled peppers to boost the flavor.

Putting a fresh twist on some classic favorites can create an entirely new experience.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53
#台灣新聞 #TaiwanNews #民視新聞 #FTV新聞 #Taiwan

Видео Bamboo, quail eggs offer fresh take on classic braised pork｜Taiwan News канала 民視英語新聞 Taiwan News Formosa TV