Description
A Yilan banquet (Banzuo) ace where a thick soup of shredded cabbage, pork, and dried shiitake is heavily topped with crispy deep-fried 'Dan Su' (egg floss).
Restaurants serving Yilan Banquet Vegetable and Pork Stew
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Napa cabbage
- Pork
- Egg(for Dan Su)
- Dried shiitake
- Bamboo shoots
- Pork bone broth
Instructions
- [Authentic Recipe]
- [The Soul: Dan Su] Heat plenty of oil in a wok, stream beaten egg thinly from high up. Fry until the egg bubbles 'vigorously' and becomes a golden, crispy, sponge-like floss, then drain.
- Cut shredded pork, dried shiitake, carrots, and bamboo shoots to uniform lengths. Roughly chop cabbage.
- Heat oil in a pot, fragrantly sauté pork and shiitake, add cabbage and sauté until wilted.
- Pour plenty of pork (or chicken) broth, season with soy sauce, salt, and white pepper, and simmer.
- Once cabbage is gooey, thicken lightly with potato starch slurry (not as thick as Suanla Tang).
- Plate, and right before eating, mountain-heap the 'crispy Dan Su' on top and scatter cilantro.
Learn more Spice, substitutes, tips
Key spices
White pepper and fried egg savoriness
Substitutes at Japanese supermarkets
Substitute texture with Tenkasu (tempura bits)
Pairing
White Rice(eat with soup poured over)
Trivia
[For Adults] Named 'Rou (Meat)', but the actual star is 'cabbage and egg soup'. Originated in poor eras by deep-frying eggs to add meat-like richness and fat to the soup instead of real meat. A heartwarming local dish packed with Yilan wisdom.
Eating tips & etiquette
[Unique Eating] Eat the crispy egg floss (Dan Su) plain to taste the savoriness, then soak it in the soup to enjoy its 'gooey' umami-absorbing state!
Allergen
Egg, Pork, Soy, Wheat