百味松如
1921—1993
🌐 English ▾
百味松如
1921—1993
Manuscript recipe entry title: "Dry-Braised Fish with Diced Fatback" · Recorded in The True Craft of China's Sichuan Cuisine Masters
This tool is built from the "Dry-Braised Fish with Diced Fatback" entry and the general "dry-braising" technique discussion in The True Craft of China's Sichuan Cuisine Masters manuscript · For educational reference only
This page's source material is the "Dry-Braised Fish with Diced Fatback" entry (with a precise recipe) in The True Craft of China's Sichuan Cuisine Masters manuscript, plus a passage from the same manuscript's general discussion of "braising" technique that explains "dry-braising." No other historical events (state-banquet menus, praise from notable guests, etc.) about this dish are currently on record. Manuscript recipe
The manuscript's "11. Braising" chapter contains a general passage on the "dry-braising" technique (see the "Background on Dry-Braising Technique" card below), explaining its definition and key points of execution — this is a general discussion of the technique, without precise gram amounts and without a recipe tied to any one specific dish. There is separately a formal recipe entry with precise gram amounts, "Dry-Braised Fish with Diced Fatback," and it's this entry's data that the recipe table on this page uses. Both come from the same manuscript, The True Craft of China's Sichuan Cuisine Masters, just from different chapters with different kinds of material — they are presented faithfully, side by side. Do not mistake the general technique discussion for a formal recipe with gram amounts. Two different kinds of material, presented side by side, faithfully
The manuscript's "11. Braising" chapter reads: "Dry-braising does not use a bean-starch slurry to thicken the sauce. Over high heat, the sauce is reduced until it turns glossy with oil; when no trace of liquid broth remains, this is called dry-braising. Examples include dry-braised prawns, dry-braised fish, dry-braised shark fin, dry-braised scallop, dry-braised deer tendon, dry-braised beef tripe, and so on."
It also includes a passage describing the technique: "For example, the method and characteristics of dry-braised fish are as follows: scale the fish, remove the gills, clean out and rinse the innards, score the fish's sides with cuts an inch apart, rub cooking wine and salt onto the fish, dice fatback into soybean-sized pieces and fry them dry and crisp before setting them aside in a bowl, and mince the doubanjiang finely for later use. Add cold oil to the wok, place it over high heat, and once hot, deep-fry the fish and remove it; leave a little oil in the wok, fry the doubanjiang dry and crisp, add stock, bring to a boil, strain out the doubanjiang solids, add the fish, diced fatback, ginger, garlic, and cooking wine, move it to the heat and braise, and once the fish is cooked through, move the wok to high heat, add MSG, vinegar, and scallion, and cook until the sauce shows oil and liquid but no trace of broth, then remove and plate. Characteristics: shows oil and sauce but no broth, richly flavored, fresh, and mildly spicy, golden and glossy in color."
⚠️ The above is the manuscript's general discussion of the "dry-braising" cooking technique, without precise gram amounts — it should not be used as a formal recipe. The recipe table in the body of this page uses the "Dry-Braised Fish with Diced Fatback" entry below, which does have precise gram amounts; the two are not the same material.
The four stages above are distilled from the original method text in the "Dry-Braised Fish with Diced Fatback" entry of The True Craft of China's Sichuan Cuisine Masters; see "Follow the Old Master" for the complete steps.
The recipe data below is retold from the original text of the "Dry-Braised Fish with Diced Fatback" entry in The True Craft of China's Sichuan Cuisine Masters, and is not the same material as the general "dry-braising" technique discussion above. A note in the original manuscript: by this method, grass carp can be substituted with mandarin fish, common carp, or crucian carp, whole or as a mid-section cut. Manuscript recipe
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Main | Grass carp | 1000g | Can substitute mandarin fish, common carp, or crucian carp; whole or mid-section |
| Accompaniment | Diced fatback | 75g | Skin removed, diced to the size of soybeans |
| Seasonings | Doubanjiang | 75g | Fried until red |
| Cooking oil | 175g | For frying the fish and the doubanjiang | |
| Soy sauce, salt, MSG, cooking wine, white pepper | Each to taste | No specific gram amounts noted in the manuscript | |
| Diced ginger, diced garlic, diced scallion | Each to taste | For aroma and garnish | |
| Vinegar | To taste | Added just before reducing the sauce |
Ratio visualization (the three items with precise gram amounts in the manuscript, baselined to 175g of cooking oil):
Only doubanjiang, diced fatback, and cooking oil are noted with precise gram amounts in this entry; the other seasonings (soy sauce, salt, MSG, cooking wine, white pepper, diced ginger, diced garlic, diced scallion, vinegar) are listed only by category, without gram amounts in the manuscript, and are not included in the bar chart. Bar lengths are proportional to gram amounts, for visual reference only.
See "Follow the Old Master" for the complete method.
Source: recipe and method drawn from the "Dry-Braised Fish with Diced Fatback" entry in The True Craft of China's Sichuan Cuisine Masters
The steps below break down the original method text of the "Dry-Braised Fish with Diced Fatback" entry in The True Craft of China's Sichuan Cuisine Masters into four steps. The manuscript does not record any spoken account from Chen Songru himself about the specific operations, and the "master says" column notes this faithfully. Tap the circle on the right after completing each step.
The check items below are based on the core standard from the manuscript's general discussion of "dry-braising" technique, along with the assessment given in the original text of the "Dry-Braised Fish with Diced Fatback" entry, to test whether this dish meets the mark.
京公网安备11010802049471号