North and South China Food
2 quarts of water
2 pounds chicken bones (wings/back/neck)
2 ounces of Virginia Smithfield ham (or cured Chinese ham if you can get it), cut into 4 pieces
1/2 pound of pork skin & fat (you can ask your butcher for this, he'll most likely just give it to you. you could also use pork belly, or just a fatty cut of pork)
1 inch piece of ginger, sliced into 4-5 ginger 'coins'
2 green onions, cut into 3″ pieces
2 large garlic cloves, smashed with side of your knife
2 teaspoons of Chinese rice wine (or dry sherry)
Wash pork thoroughly. Take the pork skin and with the backside of your knife, firmly scrape the surface of the skin to clean it further.
This will help you produce a cleaner soup. Rinse again. Place all ingredients in a large stockpot. When all ingredients come to a boil, immediately turn to low heat and simmer for 2 hours. Skim surface of impurities constantly to keep soup clean and clear. Or, you could make the broth in half the time. When the soup is done. Strain and discard solids. We will only use 4 cups of broth. (Save the rest for soup!)
Xiao Long Bao, from Shang Hai, representated "North China" culinary.
Various Kind of Dim Sum