Dishes In Disguise – Dish Quiz Answers

Here are the answers to "Dishes In Disguise,"our Chinese food dish name quiz, illustrated by the fantastically talented Emma Lynham, in Issue Two of The Cleaver Quarterly. Good work if you got it right but the real prize will go to the first person to eat them all. Enjoy. 

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Hundred Birds Bow to Phoenix 百鸟朝凤

A whole stewed chicken served in broth with jiaozi stuffed with minced ham (Hunan)

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Phoenix Wears Peony 凤穿牡丹

Chicken wings stuffed with ham, mushroom, bamboo, then braised in broth (Jiangsu)

Royal Rescue 大救驾

Rice cake shavings stir-fried with ham, eggs, mushrooms, carrots and tomatoes (Yunnan)

Four Stars Longing for the Moon 四星望月

Sliced carp steamed with scallions in a spicy sauce, surrounded by a quartet of smaller dishes: dried fish, fried peanuts, scrambled eggs, bacon and bamboo stir-fry (Hakka/Jiangxi)

Buddha’s Navels 金刚肚脐

A sesame-covered pastry that is stuffed with ten kinds of fruits and sweetmeats (Wuxi)

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Lady Shexiang’s Jade Hairpin 奢香玉簪

Large green chilli peppers stuffed with a forcemeat of pork and shrimp, dipped in egg batter and deep-fried (Guizhou)

Swimming Dragon Plays with Gold Coins 游龙戏金钱

Julienned eel and small patties of minced shrimp and pork drizzled with peppercorn-infused oil (Imperial)

Happy Family 全家福

A soup containing sea cucumber, squid, pig trotter, shrimp, chicken, pork meatballs, pork belly, ham, bamboo and mushroom

It Is Like Honey 它似蜜

Sliced lamb tenderloin sautéed with sugar, sweet bean paste and ginger juice (Imperial)

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Buddha Jumping the Wall 佛跳墙

A 18-ingredient soup that can include sea cucumber, abalone, shark fin, scallop, fish maw, razor clam, ham, tripe, sheep elbow, hamstrings, chicken breast, duck breast, gizzards, mushroom and bamboo (Fujian)

The Birth of Kirin 麒麟脱胎

Ginseng stuffed inside a sparrow stuffed inside a pigeon stuffed inside a pullet stuffed inside a puppy stuffed inside a pig’s stomach, which is sewn shut and steamed (Hakka)

Scarlet-Beaked Green Parrot with Gold-Bordered White Jade 金镶白玉板红嘴绿鹦哥

Stir-fried spinach served with fried tofu (Jiangsu)

Bright Pearl in Palm 掌上明珠

Duck feet are deboned, topped with a spoonful of shrimp-meat paste and one quail egg, then steamed (Anhui)

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General Zilong Takes Off His Cape 子龙脱袍

Skinless eel stir-fried with bamboo, mushroom, chilli peppers and perilla leaf (Hunan)

Frog Hugging Jade Pillar 青蛙抱玉柱

Fava beans stir-fried with garlic chives (Yunnan)

Ants Climbing a Tree 蚂蚁上树

Minced pork mixed with rice vermicelli (Sichuan)

Swaddled Babies 丝娃娃

Rice paper wrappers filled with shredded carrot, seaweed, cucumber, pickled radish, vermicelli, fried soybeans and chilli paste (Guiyang)

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Dragon Plays With Pearl 群龙戏珠

Whole prawns wrapped with fish, breaded and deep-fried, served with shrimp paste croquettes (Shandong)

Ran Out of Time 来不及

A halved banana sandwiching candied orange and melon is dipped into an egg batter and deep-fried (Chaozhou)

The Burning of the Red Cliffs 火烧赤壁

Sliced turtle sautéed with chicken, ham and steamed egg cake (Shanghai)

Wok Brush 刷把头

Steamed open-top pork dumplings with frilly dough edges (Guiyang)

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Toad Spitting Honey 蛤蟆吐蜜

A flaky sesame-encrusted biscuit, half-split and crammed with red bean paste (Beijing)

Swallow Returns to Nest 燕子归巢

Shrimp paste atop whole split prawns is sculpted to resemble birds with mushroom “wings” – steamed and served atop daylilies

May You Soon Have a Son 早生贵子

A gruel containing simmered jujubes, peanuts, longan fruits and chestnuts

Pledging Brotherhood in the Peach Orchard 桃园三结义

Jujubes, lotus seeds and green peas stewed with lard and rock sugar, garnished with osmanthus blossoms (Hunan)

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Cats’ Ears 猫耳朵

A small round pasta, pinched flat, made from wheat, buckwheat, or sorghum, usually stir-fried (Shanxi/Shaanxi)

Dragon-Phoenix Leg 龙凤腿

Minced chicken, shrimp and ham – wrapped in caul fat, pierced with a bone, then floured and deep-fried (Jiangsu)

Xishi’s Tongue 西施舌

A long flat pastry filled with jujube paste, walnut meat, pumpkin seeds and candied kumquats, plums and ivy gourd (Hangzhou)

Dragon Fights Tiger 龙虎斗

A thick soup with shredded snake meat, civet cat meat, chicken and fish maw (Cantonese)

Check Out Our Resources Page For Even More Chinese Food

If you like Chinese food, and you surely must do to be on The Cleaver Quarterly website, then check out our resources page for more on Chinese food. You’ll find links to great online archives such as Flavor & Fortune magazine. Be sure to keep checking back for more as we continue to add to this vital online resource. 

New Stockist – Foyles, London

We’re delighted to now be among the selection of fine magazines available at Foyles flagship Charing Cross Road store in Central London. You can find us both front of house and in the cookery section. 

New Stockist – Books for Cooks, Melbourne

We’re delighted to say Books for Cooks in Melbourne is the latest stockist of The Cleaver Quarterly and we’re very pleased to have made it to the shores of Australia. Ozzies, you can get yours at Booksforcooks.com.au or check out our other stockists here. There are many more to come, including one near you. 

New Stockist – Delstore, Hong Kong

We’ve been upping our stockists of late – as you can see over on our Stockists page – and the first we’d like to share with you is Delstore in Hong Kong. Here’s a photo of Derek the owner in front of his stock of Issue One and Two. Hong Kongers, get yours at Delstore.co

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TheCleaverQuarterly.com is where we update you on the important things related to The Cleaver Quarterly but Facebook is where you’ll find us on the daily giving you fresh content related to Chinese food all over the world. Don’t miss out by getting over to Facebook.com/thecleaverquarterly and hitting “Like.” You know it makes sense. 

Be in Issue Three: Submit Your Pitch Now!

Would you like to feature in the third issue of The Cleaver Quarterly? You’re in luck. We’re accepting pitches until September 15th and we would love to hear from you. Email us at hello@thecleaverquarterly.com with yours.

Issue Two Now Shipping

The magazine came back from the printers and it’s now making it’s way to those who pre-ordered. Buy yours now and it will soon be winging it’s way to you. 

Issue Two & GLB Collaboration Beer Release Party

Good people of Beijing, come join us at Great Leap Brewing for the launch of the our second issue and our collaboration fall beer, a delicious fennel and Sichuan molasses porter. RMB 75 gets you one of each. There’ll be some other good stuff too

Issue Two – Available To Order Online Now

That’s the cover of Issue Two and you can soon see what’s inside. We’re currently taking orders on our Big Cartel shop and they will start being shipped from next week. 

We’re Now Shipping To China!

OK, OK, we were already shipping to China but now we’ve got the correct rate for postage within the Middle Kingdom up on our Big Cartel store. For those of you who are outside of the PeepRep (as no one calls it) we’re still using the single international shipping rate that China Post handily use for “everywhere else.” 

We’re constantly looking out for faster, cheaper shipping options to make sure we can get you the best value. 

At the market stocking up on supplies for an Issue 2 photo shoot. All will be revealed. #print #magazine #food #media #photography #photo #veg #vegetable

At the market stocking up on supplies for an Issue 2 photo shoot. All will be revealed. #print #magazine #food #media #photography #photo #veg #vegetable

These #chilli peppers will be among the stars of Issue 2 of The Cleaver Quarterly. Great shoot with @abcsofbeijing #print #magazine #printmag #indie #food #chinesefood #photography

These #chilli peppers will be among the stars of Issue 2 of The Cleaver Quarterly. Great shoot with @abcsofbeijing #print #magazine #printmag #indie #food #chinesefood #photography

#Summer is officially here in #Beijing. We’re starting to feel like these guys. Shot at #Ningxia night market in #Taipei for our Issue 1 #photo essay. #streetfood #Taiwan #chinesefood #magazine #food (at The Cleaver Quarterly, Issue1)

#Summer is officially here in #Beijing. We’re starting to feel like these guys. Shot at #Ningxia night market in #Taipei for our Issue 1 #photo essay. #streetfood #Taiwan #chinesefood #magazine #food (at The Cleaver Quarterly, Issue1)

Mitch Masilun (@1world1eye) shot some amazing #blackandwhite #photos of chefs with their cleavers for Issue 1 of #thecleaverquarterly - the results show why we’re making a #printmagazine (at thecleaverquarterly.com)

Mitch Masilun (@1world1eye) shot some amazing #blackandwhite #photos of chefs with their cleavers for Issue 1 of #thecleaverquarterly - the results show why we’re making a #printmagazine (at thecleaverquarterly.com)

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