Real locations in wuxia books Jun 26, 2014 16:00:54 GMT
Post by chefying on Jun 26, 2014 16:00:54 GMT
Thanks andrea. I had a good time travelling. Now I am broke!
Anyway, so what is Hua Diao wine? can you please tell me the hanzi? perhaps I can buy it online.
siuyiu beat me to replying your question. Anyway, if I ever take Hua Diao wine, I like it warm, and with a piece of xuanmei - sour plum in it. Since I take it with sour plum (taste more mellow if you ask me), it does not make economic sense to buy top quality Hua Diao wine. The normal/average cooking wine would do just fine. Any left overs go to my kitchen and gets sizzled into my cooking - especially chicken.
Anyway, my erhu teacher (yes, I'm taking lessons again to go to further grade) is from Xi'An. and they have a very good glutinous rice wine. Smells really good and the taste is mellow. I kinda curious why there's no glutinouse rice wine mentioned in wuxia books. Perhaps because it contains not much alcohol?
I think most "mi jiu" - rice wine in China is made with glutinous wine. I believe this is the case because glutinous rice has more "sweetness" in it carbohydrates (?) compared to normal rice. If I recall my chemistry, the yeast breaks down the carbohydrates into sugar, and then the sugar into alcohol. So it makes sense to use glutinous rice rather than normal rice. I assume that everyone just uses glutinous rice to make rice wine, so by default, the "glutinous" part of it was dropped and it got called "rice" wine instead of glutinous rice wine.
I made glutinous rice wine once when I was in London. For some odd reason, I was desperate for some Chinese coq au vin - the type that southern chinese would prepare for the mothers in confinement. Anyway, I saw some rice yeast being sold, so I bought the rice yeast, glutinous rice, and voila, a month later, I was cooking Chinese coq au vin. The wine turned out very sweet, and very strong.
I also used the lees to cook chicken and that come out quite nice as well. That was a Eastern Chinese dish that I saw in a recipe book. At that point in time, I did not know of "jiu niang tang yuan" 酒酿 汤圆 - which was a blessing because I would be quite drunk quite often for quite long if I keep taking the "jiu ninag tang yuan".
Talking about Xi'an, I am tempted to go again! I am eyeing October. Over there, at that time, there is a shop in Xi'an that sells a 'cake' made in a special way. This shop only opens for a few weeks in a year. In October, there are plenty of very ripe persimmons in Xi'an. That shop will squeeze the juice out of the persimmon, and use the juice to mix with the glutinous rice flour to form the dough of the cake.
The filling of the cake is a mixture of peanuts, sugar, sesame seed, walnuts and osmanthus sugar. This mixture is wrapped in the aforementiond dough, and fried on a flat pan with some oil. Eaten warm in October, the dough is a bit chewy while the filling is delicious and fragrant.
I have used this filling for my tang yuan served during Winter Solstice, and it came out great.
Hmm, small wonder I am not fatter than I already am....